How does Agaricus blazei soak its hair?
Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until it recovers its elasticity. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more appropriate to soak in warm water.
The water soaked in dried Tricholoma matsutake is nutritious and can be used for porridge. Don't pour it out. If it is Tricholoma matsutake skin, don't, because there is more sediment in the Tricholoma matsutake belt, which affects the taste.
Grilled steak with Agaricus blazei Murill
material
Agaricus blazei 1 00g, beef and cucumber meat100g, a little green beans, eggs1piece, and a little aroma. Appropriate amount of seasoning bread crumbs, 2 tsps of refined salt, Shaoxing wine 1 spoon, oyster sauce 1 spoon, mushroom broth1/2 cups, orange juice1/2 tsps, and appropriate amount of salad oil.
method of work
1, cut beef and cucumber meat into large pieces, beat it loose on both sides with a meat-loosening hammer, slightly marinate it with Shaoxing wine and refined salt, drag the egg liquid, stick bread crumbs into hot oil, fry it and put it on a plate.
2. Wash Agaricus blazei Murill and change the knife. Add oyster sauce, orange juice, broth, salt and Agaricus blazei Murill to boil, thicken and pour on the steak.
Material replacement
The raw material can be pork strips instead of steak, which is called braised pork strips with matsutake.
Taste change
Remove oyster sauce and orange juice from the seasoning, and add abalone juice, which is called braised steak with abalone sauce.
Agaricus blazei Murill Stewed with Fresh Huaishan.
material
20g of Agaricus blazei, 500g of fresh yam, 250g of ribs, proper amount of salt, and clear water 1 liter.
method of work
1. Wash Agaricus blazei Murill, soak it in 1 liter of water, and then cut it into small pieces.
2. Wash the ribs and blanch them for later use.
3. Put Agaricus blazei Murill, ribs and water soaked in Agaricus blazei Murill into an electric sand pot.
4. Fresh yam is washed and sliced, and then soaked in light salt water.
5. Pork ribs and Agaricus blazei Murill 1.5 hours later, add fresh yam, continue to cook for an hour, and then add appropriate amount of salt to taste.
Tips
1, because when peeling fresh yam bark, yam will ooze irritating juice, which will make hands itch, so be sure to wear gloves to handle yam.
2. Soak fresh yam in light salt water so that yam will not turn yellow.
Agaricus blazei Murill, Luffa Bean Curd Soup
Raw materials:
280 grams of lactone tofu, 280 grams of loofah, 30 grams of Agaricus blazei Murill, a proper amount of salt, a little pepper and vegetable oil.
Practice:
1, Agaricus blazei Murill is soaked in water, and the towel gourd is cut into pieces.
2. Boil Agaricus blazei with appropriate amount of water, add appropriate amount of salt and vegetable oil, and boil for 7 minutes.
3. Soak the loofah in water, and then pick it up for use.
4. Add lactone tofu to the boiled Agaricus blazei Murill soup.
5. Put the blanched loofah into the pot, and cook it, then you can get out of the pot.
Tip: There are many ways to eat Agaricus blazei, which complement each other with many ingredients. For example, this Agaricus blazei bean curd soup, the delicacy of Agaricus blazei and the smoothness and tenderness of tofu blend perfectly, tastes fresh and fragrant, and the unique mushroom fragrance of Agaricus blazei permeates the teeth, which makes people have a long aftertaste.
Agaricus blazei chicken soup
Ingredients: Agaricus blazei Murill10g, Auricularia auricula 4g, Jujube 20g, a piece of dried tangerine peel, a piece of dried ginger and a chicken.
1, soak all mushrooms and red dates in water, and add a little white vinegar.
2, chicken wash, blanch, remove and rinse with cold water.
3. Wash Hericium erinaceus repeatedly and knead it dry. Put the mushrooms and chicken into the pot, add clean water, put dried tangerine peel and dried ginger and cook for 80 minutes.
4. Season with appropriate amount of salt.
Tip: the soup is thick and the chicken is soft and glutinous, which saves worry and trouble.