Have you mastered the encyclopedia of the practice of hazel mushrooms in Northeast China? How can you miss this green food if you love beauty and pay attention to health? The practice of hazel mushrooms in Northeast China is very simple. The hazel mushrooms sold in the market are usually dried in the sun, and they should be soaked in water before cooking. There are generally two ways to soak hair. One is to use cold water, that is, ordinary tap water, and the other is to use warm water or boiled water directly if you are in a hurry. Let's introduce several methods of hazel mushrooms in Northeast China.

First, shredded pork with hazelnut mushrooms

Ingredients: 3 pieces of hazel mushrooms, shredded pork100g.

Seasoning: 8 g of stock, 3.5 g of salt, 2 g of monosodium glutamate, 400 g of refined oil (actual consumption 45 g), 4 g of starch and 6 g of sesame oil.

Cooking method:

1, after washing, put the raw hazelnut mushroom in a boiling water pot and blanch it, take it out and drain the water for later use.

2. Heat the pan, pour in the essential oil, and when the oil temperature reaches 30%, pour in the shredded pork. When the shredded pork is scattered and floats on the oil surface, add the hazelnut mushroom and lubricate it for a while, then remove it, drain the oil and set aside.

3. Leave a little oil in the original pot, add broth, salt, pepper and monosodium glutamate, bring to a boil, thicken with water starch, quickly slide down the oiled shredded pork and hazelnut mushrooms, stir fry evenly, and pour sesame oil on them, then serve.

Second, shredded hazelnut and pickled cabbage

Ingredients: a piece of hazel mushroom, pickled cabbage150g.

Seasoning: 25g of oil, 3g of minced onion and ginger, 400g of soup, 4g of soy sauce10g, 4g of salt, 5g of cooking wine15g, 5g of rice vinegar, 3g of monosodium glutamate and 25g of water starch.

Cooking method:

1, two pieces of hazelnut mushrooms are soaked thoroughly with clear water, washed and blanched in a boiling water pot, and then taken out and drained; Cut sauerkraut into shreds, soak it in clean water for 30 minutes, take it out and squeeze it out; Soak the vermicelli in warm water and cut it into small pieces.

2, clean pot on the fire, put the oil to burn until it is half done, add the minced onion and ginger, add soup, soy sauce, salt 2g and cooking wine15g, bring to a boil, add two pieces of hazelnut mushrooms, shredded sauerkraut and vermicelli, simmer for 3 minutes, add rice vinegar, sprinkle with monosodium glutamate, thicken with water starch.

Third, stewed chicken soup with hazelnut mushrooms

Raw materials: two pieces of hazel mushrooms, garlic bolts150g,

Seasoning: 25g of cooked lard, onion slices and ginger slices 10, chicken soup100g, cooking wine10g, salt 3g, cooking oil10g, monosodium glutamate 3g and water starch15g.

Cooking method:

1, soak the hazelnut thoroughly, wash it, scald it in a boiling pot, take it out and let it cool and drain; Wash the young garlic shoots, cut them into sections, scald them with boiling water, and drain them.

2. Set the wok on fire, heat the cooked lard, stir-fry the onion and ginger slices, pour the chicken soup to boil, remove the onion and ginger slices, add the long-woody hazelnut mushrooms, garlic shoots, cooking wine, salt and oil, stir-fry for 3 minutes with low fire, sprinkle with monosodium glutamate, thicken with water starch, and take out the pan.