Before cooking, it is best to soak the dried Pleurotus eryngii in hot water at 60℃-80℃ for a while to hydrolyze the ribonucleic acid contained in it into umami acid, which is more delicious when eaten. If you soak it in cold water, the umami flavor won't come out and it will be boring to eat. You can also soak dried Pleurotus eryngii in sugar water at about 40℃, so that the soaked Pleurotus eryngii not only retains its original flavor, but also tastes more delicious after burning because it is soaked in sugar solution.
In addition, it should be noted that there is a lot of sediment in dried Pleurotus eryngii, so the sediment in Pleurotus eryngii should be cleaned in time after soaking it. The specific cleaning can be as follows: prepare a basin of purified water, put some salt in the water first, and stir it to melt it at once. Then, soak Pleurotus eryngii in water for a while before washing, so that the sediment can be washed away easily. If Pleurotus eryngii is dirty, after soaking, you can also stir the water along a target purpose, so that the dust and impurities stuck to Pleurotus eryngii can be quickly removed.
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How to eat dried Pleurotus eryngii
Stewed chicken with Pleurotus eryngii
Ingredients: chicken leg 300g dried Pleurotus eryngii100g.
Method:
1, first look at the dried Pleurotus eryngii. Cut the bought Pleurotus eryngii into pieces and expose it to the sun. If the weather is fine and the air is dry, it can be dried in two days.
2. Wash the chicken leg, peel it (the skin is reserved for other purposes, so it is peeled off), cut it into pieces, and grab it evenly with extremely fresh flavor.
3. Cut chopped green onion and shredded ginger, wash medlar, wash ginseng and cut into sections.
4. Pour a little oil into the pot, stir-fry chopped green onion and shredded ginger, add chicken leg meat and stir-fry slowly.
5. Stir-fry the chicken until it becomes discolored and oily. Turn off the fire and transfer the chicken to the casserole.
6. Add ginseng, chopped green onion and medlar, and add appropriate amount of salt.
7, add the right amount of cold water, cover and stew for 30 minutes.
8. Wash the soaked dried Pleurotus eryngii and dried Pleurotus eryngii, and squeeze out the water.
9. After stewing the chicken for 30 minutes, add abalone mushrooms and dried mushrooms into the chicken soup, cover the pot and continue stewing for 20 minutes.
10, time is up, open the lid, the fragrance is fragrant.