Ingredients for Grifola Grifola Grifola Grifola, pork ribs, light soy sauce, cooking wine, rock sugar, green onion, ginger, aniseed, chicken essence

Method:

1. Wash the ribs with clean water, blanch them in a pot until the surface changes color, remove and drain the water and set aside. Soak the Grifola Grifola in warm water, wash off the surface sediment, and set aside the water;

2. Put the blanched ribs into the pan, add 4-5 grains of rock sugar, and stir-fry over medium heat until the rock sugar melts;

3. Pour in 1 spoon of cooking wine, 3-4 spoons of light soy sauce, green onion and ginger, For aniseed, add an appropriate amount of water to cover the ribs, and bring to a boil over high heat;

4. After boiling, switch to medium heat and simmer for about 5 minutes, add the soaked Maitake flowers, and then pour in the soaked ash. Simmer the water from the tree flowers over medium heat for about 10 minutes, or until the soup thickens. Add 1 tablespoon of chicken essence to enhance the flavor before serving.

Graffola frondosa is also known as polypore mushroom, chestnut mushroom, and maitake mushroom in Japan. The mushroom has a delicious taste and high medicinal value.

Grifola frondosa is valued not only as food but also as medicine and is the most potential immunomodulatory food of all edible fungi.

The most effective ingredient is that the polysaccharide can inhibit tumor growth, protect the liver, and help repair. Can be eaten regularly.

Grifola frondosa is not only rich in nutrients, but also delicious. It can be cooked into a variety of delicious foods. After cooking, it has the characteristics of fresh, crisp and tender. It can be eaten in many ways, including stir-frying, roasting, cooking, stewing, cold-cooking, making soup, and stuffing. The texture is crisp, tender and refreshing when eaten cold, crisp and delicious when stir-fried, and the flavor is especially good when made into soup. Burning candles have the characteristics of "can be used once soaked, but will remain crispy forever after being cooked". Therefore, many modern cooking masters highly recommend the use of Grifola Grifola to make various beautiful dishes, and it is also a rare "treasure" on the modern family dining table. (1) Cold dishes 1. Onion oil Grifola Ingredients: 40 grams of fresh Grifola, 15 grams of bamboo shoots, 2 grams of white scallions, appropriate amount of refined salt, monosodium glutamate, pepper, and pepper oil. Method: ① Blanch the filaments of Grifola Grifola with boiling water, then rinse with cold water and set aside. ② Mix the green onion, shredded bamboo shoots and Grifola Grifola filaments, add refined salt, monosodium glutamate, pepper, and hot pepper oil, mix well, put on a plate and serve. Features: Elegant color, salty and spicy flavor, rich salmon flavor. 2. Fresh Grifola Grifola Ingredients: 40 grams of fresh Grifola, 20 grams each of yuba and coriander, appropriate amount of refined salt, MSG, and a little sesame oil. Preparation method: ① Blanch the gray tree filaments in boiling water, then rinse with cold water and set aside. ② Remove the leaves from the coriander, cut the stems into sections, shred the yuba and mix with the filaments of Grifola Grifola, add refined salt, monosodium glutamate and sesame oil and mix well. Features: Rich in umami, crisp and refreshing, a great summer treat. (2) Hot dishes 1. Shredded Chicken Grifola Ingredients: 60 grams of fresh Grifola, 40 grams of chicken breast, 1 gram of refined salt, appropriate amount of MSG, sesame oil, wet starch, green onions, and ginger. Preparation method: ① Tear Grifola Grifola into filaments, rinse with boiling water, drain and set aside. ② Cut the chicken breast into thin strips, slide it open with warm oil and set aside. Mince the green onions and ginger and set aside. ③ Heat up the wok and add oil, fry the pan with green onions and ginger, add shredded chicken, add Grifola frondosa and stir-fry, add MSG, stir-fry until cooked, thicken with some sesame oil, take out a ladle and serve. Features: Gray in color, fresh in taste, salty in aroma, smooth and refreshing. 2. Colorful graffiti ingredients: 60 grams of fresh graffiti filaments, 1 tomato, 1 green bell pepper, 10 grams of black fungus, appropriate amount of shredded green bamboo shoots, appropriate amount of mung bean sprouts, appropriate amount of carrots, 15 grams of refined salt, wet starch, green onions, 2 grams each of ginger, garlic and cooking wine, 2 grams of sesame oil, appropriate amount of MSG and chili powder. Method: ① Rinse the filaments of Grifola Grifola with boiling water and set aside. ② Cut tomatoes, green bell peppers, black fungus, green bamboo shoots and carrots into thin strips, rinse with water and set aside. ③ Heat up the wok, add base oil, simmer the pan with onions, ginger, and minced garlic, cook with cooking wine, add 7 kinds of raw materials and stir-fry, add salt, MSG, and chili powder, stir-fry until thickened, and light the oil. Remove from the spoon. Features: bright color, crisp, tender and refreshing, salty and slightly spicy, suitable for both wine and rice. 3. Soft-fried Grifola frondosa Ingredients: 30 grams of Grifola frondosa, 3 eggs, 5 grams of flour, starch, refined salt, appropriate amount of MSG, pepper oil, pepper, and 3 coriander roots. Method: ① Use warm boiled water to ferment Grifola Grifola, then marinate with refined salt and MSG for 3-5 minutes and set aside. ② Beat the egg whites into egg foam, and use flour and dry starch to make egg foam paste. ③ Heat up the wok and add oil, cook until cooked, then dip the mafola flowers into the egg batter and deep-fry them one by one until golden brown, take them out, drain the oil and put on a plate, sprinkle with a little pepper, and pour an appropriate amount of hot peppercorn oil. Garnish with leafy cilantro. Features: Dry, crispy and tender, golden in color, spicy and delicious, with frog meat flavor.

4. Grifola Grifola Braised Pork Ribs Ingredients: 75 grams of fresh Grifola frondosa, 250 grams of pork ribs, 100 grams of cabbage sum, appropriate amount of refined salt, monosodium glutamate, ginger, green onions, cooking wine, and clear soup. Method: ① Tear Maitake into pieces, chop the ribs into cubes, wash with water, remove and drain; cut the cabbage into cubes. ② Put the pork ribs into the oil pan and stir-fry for a while, add an appropriate amount of refined salt and water, put it into a casserole; add mafia frondosa and ginger slices and simmer for half an hour, then add cabbage, cooking wine, and MSG to simmer until cooked, remove from the pot, put on a plate, and sprinkle Add chopped green onions and serve. Features: Fresh fragrance and sweet taste. (3) Rice and soup 1. Ingredients for Sanding Fried Rice: 1000g rice (slightly hard, divided), 4 eggs, 75g graffiti, 75g cooked ham, 1 gram cooked lard, cooking wine , soy sauce, MSG, garlic, and appropriate amount of minced ginger. Method: ① Beat the eggs, put oil in a pan and fry the eggs until both sides are slightly yellow, cool and cut into cubes. Drain and dice the cooked ham. Chop the head of garlic with a flat knife and smash into pieces. ②Put the cooked lard in the wok until it is 60% hot, first add the mashed garlic, minced ginger, and diced chestnut mushrooms and stir-fry for a few times, then add the diced cooked ham and diced eggs and stir-fry for a few times. Finally, stir-fry the rice and add some cooked Stir-fry lard, cooking wine, soy sauce, and MSG until thoroughly stir-fried, and it's ready to serve. Features: Fragrant but not greasy. 2. Ingredients of Babao Maitake: 50 grams of dried Maitake, 50 grams of lean pork, 10 grams of sea rice, 10 grams of carrots, 250 grams of tofu, 10 grams of black fungus, 2 eggs, 10 grams of squid, refined salt , MSG, green onions, ginger, lard, sesame oil, soy sauce in appropriate amounts. Preparation method: ① Divide the tofu into 4 pieces and fry in hot oil until golden brown, take it out, cut one side with a fruit knife, scoop out the soft tofu inside and set aside. ② Chop mafia frondosa, pork, dried shrimps, carrots, fungus, and squid into mince, fry and chop the eggs, add refined salt, pork, MSG, sesame oil, and egg white paste, stick the cut tofu in place, steam it in a drawer, and pack it plate. Soy sauce, salt, and soup are made into a red sauce and poured over the tofu. Features: Crispy and delicious, soft and delicious. 3. Grifola frondosa soup. Ingredients: 50 grams of Grifola frondosa, 40 grams of cooked bamboo shoots, 25 grams of seaweed, 2 pieces of dried tofu, 50 grams of lean meat, 2.5 grams of refined salt, and 15 grams of soy sauce. 2 grams of MSG, 20 grams of peanut oil, 15 grams of sesame oil, 1.5 grams of minced ginger, and 1000 grams of fresh soup. Method: ① Cut Mai Mai, cooked bamboo shoots, refined meat, and dried tofu into thin shreds. Clean and remove the seaweed and break it into pieces for later use. ② Put 20 grams of oil in the wok, heat it to 70% heat, add 1000 grams of fresh soup, and at the same time, add Grifola flowers, bamboo shoots, meat, dried tofu shreds and crushed seaweed to the pot, and add soy sauce, refined salt, MSG, Heat the minced ginger and other seasonings until the soup boils, pour in sesame oil, pour the pot into a soup basin and serve. Features: Fresh and delicious.