Stewed chicken soup with Hericium erinaceus

Practice:

First, wash 2g Hericium erinaceus, soak it and wash the chicken. If you are afraid of fat, you can remove the skin and chop it into pieces. Add another piece of pork to taste. Add the soup materials such as red dates, glutinous rice, dried yam and medlar, and stew them in an electronic tile for 2 and a half hours, or press them in a pressure cooker for 5 minutes.

Hericium erinaceus chick pot

Ingredients:

Four or five Hericium erinaceus, one green bird chicken in the grassland, a bag of green bird companion seasoning, and potatoes

Practice:

1. Wash the chick, cut into pieces, marinate it with cooking wine, light soy sauce, onion ginger and star anise

2. Soak the Hericium erinaceus with clear water. Stir-fry dried red pepper evenly, then add fresh water, pour in the green bird companion seasoning

5. Transfer to a casserole, bring to a boil with high fire, and turn to low heat for about 3 minutes, then add appropriate amount of salt, sesame oil and seasoning

Dry stewed Hericium erinaceus with seafood

Material:

Dried conch, which is written on the package as dried mussel, not sure, but delicious.

Lycium barbarum, Dioscorea opposita, Hericium erinaceus, Beiqi, candied dates, Yaozhu, Polygonatum odoratum.

Practice:

What does it look like to wash everything, bring the saucepan to a boil with high fire and stew it with low fire for more than two hours?

Tip:

Because of the relationship between conch and Yaozhu, although there is no meat, the soup tastes very sweet.

Hericium erinaceus sparerib soup

Ingredients:

5 Hericium erinaceus, 5 mushrooms, 5g sparerib, pepper, ginger slices, yellow wine and red dates.

Production method:

1. Wash the ribs, chop them into small pieces, boil them in boiling water for 5 minutes, pour in yellow wine, boil off the blood, and drain them for later use;

2. Soak Hericium erinaceus in clear water until soft, then take it out (for more than 8 hours, you can soak it after dinner), squeeze out the water, and remove the roots and sediment;

Let go of the water pot for another 4 minutes, take it out, squeeze out all the water, and tear it into small flowers for later use;

3. Add water to the saucepan, add ribs, Hericium erinaceus, mushrooms, yellow wine, ginger slices, red dates and pepper, and cook for 3 minutes;

4. When the fire boils, turn to medium heat for half an hour, then turn to low heat for about 2 hours until the ribs are soft.

Listening to rice nagging:

The best dried Hericium erinaceus is brown or golden yellow. When buying it, choose a big, fat mushroom with intact body and complete hairs.

Because Hericium erinaceus has bitter taste, adding cooking wine during cooking can remove the bitter taste;

be sure to soak Hericium erinaceus thoroughly before cooking it soft, otherwise it will be bitter and chewy. You must not omit this step.