1. Hericium erinaceus
Ingredients:
Hericium erinaceus 25g; 15g of green bamboo shoots; 25 grams of pickled peppers; 5 grams of ginger rice; 1 grams of garlic; 15g chopped green onion; Salt, cooking wine, sugar, soy sauce, vinegar, monosodium glutamate, soup, water starch, lard and refined oil.
Method:
1. Hericium erinaceus removes its old roots, changes it into strips, puts it into a bowl, adds cooking wine and soup, then takes it out in a cage for about 2 minutes, and drains the water; Peel the green bamboo shoots, wash them, and cut them into rhombic pieces; Chop the pickled peppers.
2. Set the wok on fire, add refined oil to heat it, add green bamboo shoots to fry until cooked, add refined salt and monosodium glutamate, and put it at the bottom of the pan.
3. Clean the pot again, add refined oil, melt lard and heat it, add ginger rice, garlic rice and pickled peppers to stir-fry until fragrant, add soup, add refined salt, cooking wine, white sugar and soy sauce, add Hericium erinaceus, burn it to taste, add vinegar and monosodium glutamate, hook it with water starch, sprinkle chopped green onion and take off the pot.
2. Hericium erinaceus
Ingredients:
Hericium erinaceus 35g; 15g of vermicelli; 5 grams of tomato sauce; 5 grams of pickled peppers; 5 grams of ginger rice; 1 grams of garlic; 15g chopped green onion; Salt, pepper, cooking wine, monosodium glutamate, sugar, chicken soup, and lard are all appropriate.
Method:
1. Hericium erinaceus removes its old roots, changes it into strips, puts it in a bowl, adds cooking wine and chicken soup, and takes it out after steaming thoroughly in a cage; The vermicelli is cooked with boiling water; Pickled peppers, pedicled, seeded and chopped into pieces.
2. Set the wok on fire, add melted lard to heat it, add ginger rice, garlic rice, pickled peppers and tomato sauce to stir-fry until fragrant, add chicken soup, add Hericium erinaceus and vermicelli, add refined salt, pepper, cooking wine and white sugar, cook until it tastes good, add monosodium glutamate, sprinkle chopped green onion, and put it into the soup pot.
Third, stir-fry Hericium erinaceus with belly slices
Ingredients:
3g of dried Hericium erinaceus, 26g of cooked pork belly, 8g of leek, vegetable oil, sesame oil, refined salt, monosodium glutamate, sugar, pepper and cooking wine.
Method:
Soak the dried Hericium erinaceus in warm water, wash it, slice it along the thorn, remove the bitter taste in a boiling water pot, and take out the dry water; Slice the cooked pork belly. Heat a wok with vegetable oil, stir-fry cooked pork tripe slices and Hericium erinaceus slices, add cooking wine, refined salt, sugar, monosodium glutamate and leek, pour sesame oil on it, stir well, serve on a plate and sprinkle with pepper.
IV. Roasted Hericium erinaceus with Rib Meat
Ingredients:
25g of Hericium erinaceus with water, 15g of pork rib meat, 5g of black fungus with water, 5g of water-borne magnolia tablets and 5g of rape heart, and 5g of dried dried dried seaweed, refined salt, monosodium glutamate, egg, vinegar, onion, ginger, dried starch, clear soup, sesame oil and cooked lard respectively.
Method:
1. Remove the pedicles of Hericium erinaceus, cut it into pieces, slightly blanch it in a boiling water pot, take it out, and squeeze out the water;
2. Peel the pork ribs, wash them, chop them into pieces, put them in a bowl, add egg white, water and salt, stir well, squeeze them into balls, put them in a boiling water pot, cook them and take them out;
3. Wash the water-soaked magnolia slices and rape hearts and cut them into pieces; Wash onion and ginger, and cut them into filaments respectively.
4. Put the rape heart into a boiling water pot to cook and take it out. Put a small fire on the wok, put cooked lard and egg yolk mixed with dry starch, spread out the egg skin, take it out and cut it into pieces.
5. add clear soup, magnolia slices, dried seaweed, auricularia auricula, rapeseed heart, shredded onion, shredded ginger, egg skin, pork balls and Hericium erinaceus slices to the wok, bring to a boil, add refined salt, monosodium glutamate and vinegar, skim off the floating foam, and pour the sesame oil out of the wok.