Chicken leg mushrooms white in color, tender, fragrant, fried, stewed, boiled soup for a long time, can be made into many kinds of dishes, is one of the vegetables often eaten by the family, for the chicken leg mushrooms need to blanch the problem of boiling water, it depends on what it is used to do what dishes, how to prepare to eat.

1, if it is to eat hot pot, are generally cut thick slices of plate, do not need to blanch;

2, if it is braised, stewed, because the flavor is relatively strong, you can blanch again with boiling water, can cover the flavor of the mushrooms, can not be used;

3, if it is used to stir-fry slices of meat, stir-fry shishitake mushrooms, it is necessary to blanch, or not easy to cook, the taste of the mushrooms is also too The flavor of mushrooms is also too strong. When blanching, roll them in hot water for a while, and then soak them in salted water before using them.

Cockle mushrooms, also known as cockle mushrooms, hairy ghost umbrella, spiny mushrooms, etc., because of the shape of a chicken leg, the meat meat flavor like chicken wire and so named. Chicken leg mushrooms have 8 kinds of essential amino acids, set of nutrition, health care, therapeutic in one, with high protein, low-fat characteristics, color, aroma and taste are excellent.