Stone ear is also called rock ear, stone mushroom, stone flower, rock mushroom, umbilical cord, stone wall flower, stone fungus, and ground ear.

Stone ear contains mycorrhizal lichen, so it will taste astringent and bitter if not treated before cooking.

It is recommended that you do this:

Soak them in hot water with a little salt, soften them and then rub them gently to get rid of the fine sand. Then grind off the burrs on the back to remove the astringency and bitterness. It will not have a bitter taste

Shihou can be roughly divided into two kinds of sweet and salty eating methods. Sweet food is steamed with rock sugar or white sugar, you can also add jujube, lotus seed, cinnamon meat and so on;

Salty food is stewed with hen or lean meat (pork), steamed or burned, each chicken or every 500 grams of lean meat can be put about 15 grams of fungus;

It should be noted that the fungus with cooking or soup, be sure to use the ginger with the soup, or else there is a strange taste.

The following is the correct way to make soup with stone fungus:

Main ingredients: stone fungus (60 grams) lotus seeds (30 grams) hairy vegetables (dry) (15 grams) mushrooms (30 grams) dates (fresh) (60 grams) asparagus (150 grams) lily (60 grams) cabbage (200 grams)

Seasoning: salt (3 grams) monosodium glutamate (5 grams) starch (fava beans) (8 grams) Vegetable oil (60 grams) soy sauce (30 grams) sesame oil (25 grams)

Practice:

1. dry fungus to the root, soak in boiling rice broth for 3 minutes, take out and put it into a basin of warm water, a piece of a slice of the scrub, scrub a change of lukewarm water, so that the wash a dozen times until no dirt, remove the water and squeeze out of the bowl to be used;

2. jujubes in warm water to soak and expand hair after Wash;

3. dry white lotus seeds into a pot of hot water with a slight fire to cook;

4. dry hairy vegetables with warm water for 5 minutes, wash and pick off the dirt, squeeze out the water, and then tied into 10 knots;

5. dry mushrooms with warm water for 10 minutes, remove the squeeze out the water;

6. fresh lily of the valley each petal cut off the two heads, washed in warm water, put into a pot of boiling water with a slight fire to cook for 10 minutes and then remove the water. Cook on low heat for 10 minutes and drain;

7. Peel the skin off the cabbage, peel the roots, wash, cut in half, and then cut into 16.5-cm-long small sections;

8. and then put the cabbage section into a pan of sesame oil to slightly sauté, see the leaves pouring angle, that is, even the oil poured into a bowl to be used;

9. young asparagus washed, cut into 1-cm-thick, 3.6-cm-long, 1.5-cm-wide thin slices to be used;

10. Thinly sliced for use;

10. iron pot on a high flame, pour vegetable oil, when hot, into the asparagus oil for about 1 minute, drain the oil and put in a bowl for use;

11. another iron pot on a high flame, pour 300 ml of water, boil until warm, put the fungus, asparagus, white lotus, hairy greens, lilies, cabbage segments, jujubes, mushrooms, and simmer for 5 minutes, and then add vegetable oil, soy sauce, Add vegetable oil, soy sauce, refined salt and simmer for 1 minute, sprinkle with monosodium glutamate, add wet starch and stir, drizzle with sesame oil to start the pot and you're ready to go.

Thanks!