Fresh monkey head mushrooms are soft and tender and delicious, but they are not often available. So I bought some dried ones, thinking that soaking them would be the same as fresh ones. I didn't realize that I couldn't soak it, so I just tore it into pieces, and then I boiled it into soup, and the soup was bitter, and no one ate it, so I was sad. I quickly looked up how to soak the monkey head mushrooms. It turns out to be so difficult ah, soak ah, squeeze ah, steam ah, cook ah.

1, remove the root of the monkey head mushroom.

2, monkey head mushroom with water in the wash floating soil, and then soak in water for 1 night.

3. Mix boiling water with cold water, slightly warmer than your hands, about 40 degrees.

4. Repeatedly knead and wash the monkey head mushrooms, and change the water once when the color of the water becomes darker.

5. Put the cleaned monkey head mushrooms into a steaming bowl, add chicken broth, ginger, scallions, and yellow wine, not over the monkey head mushrooms.

6: Steam the mushrooms in a steamer over high heat for 40 minutes. Remove and you can slice or gulp it down to make a variety of dishes. Monkey head mushroom is a traditional Chinese valuable dishes, tender meat, flavor, fresh and delicious. It is one of the four famous dishes (monkey head, bear's paw, sea cucumber, shark's fin). It is also known as "Monkey's head of mountain treasure, bird's nest of sea flavor". This toothed mushroom family of fungi, mushroom umbrella surface with hairy spines, about 1 ~ 3 cm long, its substrate round and thick, white when fresh, dried from light yellow to light brown, the base is narrow or slightly short stalk, the upper part of the inflated, 3.5 ~ 10 cm in diameter, from afar like a golden monkey's head, so it is called "Monkey Head Mushroom", and like hedgehogs, so it has a "Hedgehog mushroom". Monkey head mushroom is a fresh and delicious mountain treasures, mushroom meat is tender, flavorful and delicious, "vegetarian meat" said.