Cordyceps sinensis, also known as Cordyceps sinensis, has a beautiful golden color. It has the efficacy of Cordyceps sinensis, but it is not as expensive as Cordyceps sinensis. It is mild in nature, cold and not dry, and has the effects of tonifying lung and kidney and protecting and nourishing liver. It is a delicacy for conditioning the body at the turn of spring and summer. The biggest feature of its appearance is that there is no insect body, but only orange or yellow "grass". The cultivation of cordyceps flowers is mostly in the three northeastern provinces, and the cooking methods are diverse, whether it is soup, stew or cold salad, it has a good effect. Cordyceps sinensis has the same effect as Cordyceps sinensis. In today's environment, cold-mixed cordyceps sinensis not only satisfies the guests' desire to try new things, but also reduces the cost of ingredients, which can be described as killing two birds with one stone.

Ingredients: 300g of Chinese caterpillar fungus.

Accessories: 50g shredded carrot, shredded onion 10g, shredded green pepper 10g, shredded green onion 10g, and a little white sesame.

Seasoning: 5ml of Meiji umami juice, 3g of Meiji fresh chicken powder, 5ml of sesame oil and a little salt.

Practice:

Wash the cordyceps with water and soak it in warm water. Blanch the Chinese caterpillar fungus flower and shredded carrot in boiling water for a while, then take it out and shower it with cold water to absorb water for later use. Add shredded onion, shredded green pepper, shredded green onion, delicious juice, sesame oil, delicious chicken powder and salt into the shredded Chinese caterpillar fungus and carrot, mix well, and finally sprinkle with white sesame seeds.

Little post:

Selection of Cordyceps: The key point is to see whether there is spore powder and the amount of spore powder in the body of Cordyceps. Spore powder is the essence of Cordyceps.