Fresh Monkey Head Mushroom soup without blanching, in fact, fresh monkey head mushrooms are not bitter, soup is very tasty, bitter from the monkey head mushrooms are sun-dried, itself contains saponins , by the drying process and oxidized, resulting in saponins with a bitter, and this bitter taste! Most of the bitter and astringent flavor remains in the root of the monkey head mushroom, and the only way to reduce or remove the bitter and astringent flavor is to soak it, wash it, or cut it off.

Fresh monkey head mushrooms in soup are usually soaked, you can first prepare a pan of rice water, under a little salt and baking soda, open flame heating to 40 ~ 50 degrees of warm water, turn off the fire to take out the monkey head mushrooms first rinse the surface of the dust, mushrooms face down into the rice water, and with a heavy weight to the monkey head mushrooms pressed immersed in the rice water, to keep the state of immersion in the rice water, 2 ~ 3 hours. It can be soaked for 2~3 hours.

Monkey head mushroom soup notes

1, monkey head mushroom chicken soup: prepare the appropriate amount of monkey head mushroom and a hen. First of all, the monkey head mushrooms soaked in water, washed and cut into pieces, the old hen slaughtered to remove the viscera clean, do not need to cut into pieces, and then the two together into the pot, add water and some seasoning, and then put a small amount of Chinese wolfberry, directly stewed can be.

2, monkey head mushroom rib soup: prepare the right amount of fresh ribs and high-quality monkey head mushrooms, both processed together into a soup can be put into the seasoning does not need too much, as long as a small amount of salt and a small amount of fennel can be put into the soup, the two together into a soup to take, it can play a good role in warming, and the flavor is particularly fragrant.

The above content reference? Baidu Encyclopedia - Monkey Head Mushroom Soup