In the northeast of May, a large number of wild vegetables were listed, all of which were wild and pollution-free green foods. Among many wild vegetables, there is a wild vegetable, which enjoys the reputation of "King of Shan Ye". It's called Hericium erinaceus. Have you eaten? The common names of Hericium erinaceus are green cauliflower, laver and Hericium erinaceus. Generally, it grows in mixed coniferous and broad-leaved forests or bushes, and on the grass beside ditches. There are two varieties: green and purple. It is one of the famous edible and medicinal wild vegetables. Hericium erinaceus has the functions of sterilization, anti-inflammation, anti-virus, invigorating spleen and stomach, and benefiting intestines. Eating regularly has the advantages of strengthening the body, which is much more nutritious than my wife.
Hericium erinaceus, which grows in Shan Ye, is a natural vegetable and rarely polluted by pesticides and fertilizers. Therefore, it is the cleanest pollution-free vegetable. There are many cooking methods of Hericium erinaceus, such as frying, cold salad, pickling or drying in the sun. The way to share Hericium erinaceus today is to fry it with shredded pork. Hericium erinaceus is crisp and crisp, and the shredded pork is tender and smooth. The practice is also very simple, and you don't need too much seasoning to keep the wild vegetables green and refreshing. Here's how to do it:
Fried shredded pork with lentils.
Ingredients: Hericium erinaceus 250g, pork 150g, proper amount of oil and salt, 2 cloves of garlic, half a tablespoon of cooking wine, soy sauce 1 tablespoon, and proper amount of starch.
Exercise:
Hericium erinaceus removes weeds and impurities, cuts off the older parts of the roots and washes them.
Shred pork, add cooking wine and starch and marinate for a few minutes. Cooking wine can remove the fishy smell of pork, and starch can make fried shredded pork smooth and tender, which is a small skill of frying shredded pork.
Boil the pot with water, add a little salt, blanch the Hericium erinaceus for a few minutes, and take out the Hericium erinaceus. When blanching, adding a little salt to the water can make Hericium erinaceus greener.
The blanched Hericium erinaceus is cooled in cold water, taken out, grabbed with water, cut into sections, blanched in cold water and cooled to keep its crisp and tender taste.
Heat oil in a pan, add shredded pork, stir-fry until the color turns white, and add minced garlic and stir-fry garlic.
Add Hericium erinaceus, add salt, light soy sauce, stir-fry quickly and evenly over high fire, turn off the fire, and serve out. Hericium erinaceus has been blanched in water. When frying Hericium erinaceus, it must be fried with fire, and the frying time should not be too long, so as to maintain the crisp and tender taste.
Tip: After the shredded pork is cut, add cooking wine and starch and marinate for a few minutes. Cooking wine can remove the fishy smell of pork, and starch can make fried shredded pork smooth and tender, which is a small skill of frying shredded pork. When stir-frying monkey dishes, stir-fry them over high fire, not for a long time, so as to keep the taste crisp. There is no need to add a lot of spices to keep the green and refreshing taste.