1. Hericium erinaceus is also a kind of edible fungus. It can be fried and eaten like mushrooms. However, because the Hericium erinaceus itself has a strong flavor, it can be paired with some meat, and the yam has its own flavor. Stir-fry less rich ingredients together so that the flavor of the Hericium erinaceus itself will not be affected.

2. There are many plush-like fleshy spines on the surface of Hericium erinaceus. Therefore, Hericium erinaceus itself is easier to absorb the taste of other ingredients, and is more suitable for making soup, and ribs. When chicken and meat are cooked together in soup, the flavor of Hericium can be cooked into the soup. At the same time, Hericium can also increase the flavor of the meat, making the Hericium itself more rich and mellow.

3. Hericium erinaceus itself is also an edible fungus with a unique taste, so it can also be added to fillings to make dumplings or steamed buns. The fillings made with Hericium erinaceus will taste better. It is thick and can be paired with pork, fungus, shrimp, cabbage, etc.

NO.1 Hericium mushroom stewed in chicken soup

Prepare the following ingredients: 1 Hericium mushroom, 1 chicken leg, 2 large pig bones, 2 dates (dried), salt 1 teaspoon, 1 piece of ginger

The specific method is as follows: 1 dried Hericium, 1 bowl of water, 1 teaspoon of fine salt, soak overnight, pour out the salt water the next morning, and replace again Wash several times with water, cut off the mushroom stems, boil water in a pot, add Hericium erinaceus and cook for 5 minutes, then take it out and set aside. Prepare 1 chicken leg and two pork bones. Boil warm water in the pot and add the chicken legs and pork. Bones, ginger slices, boil water, keep on medium heat and cook for 5 minutes until foaming, pour out the water, rinse the meat, clean the pot and add new water, add meat, Hericium, red dates, high heat After boiling, turn to medium heat and simmer for 1 hour, season with salt!

NO.2 Hericium mushroom braised pork ribs

Prepare the following ingredients: 50 grams of Hericium mushrooms, 200 grams of pork ribs, 50 grams of carrots, 4 grams of wolfberry, and 4 grams of salt , 1 tablespoon of rice wine, 1.5 liters of water, 1 teaspoon of baking soda

The specific method is as follows: Soak Hericium erinaceus in warm water, squeeze and clean repeatedly. You can add 1 teaspoon of baking soda to help remove the bitter taste, squeeze after cleaning Dry the water and cut it into small pieces for later use. You can also blanch it in boiling water. Wash and blanch the short ribs, clean them, slice the carrots, Hericium and short ribs with water and cooking wine and simmer for 2.5-3 hours. Add the cleaned wolfberry 10 minutes before the pot, add salt to taste, take it out of the pot and serve it on a plate. The hericium itself has no special taste, it can be fresh and slightly bitter. The taste of this soup is based on the ribs and carrots. Mainly, the pork ribs are soft and rotten, while the carrots and wolfberry have a natural sweetness. You can completely ignore the bitterness of Hericium. The soup is clear and delicious. It is most suitable for people with poor gastric function!

NO.3 Braised Hericium with Pork Ribs

Prepare the following ingredients: 500 grams of pork ribs, 200 grams of Hericium, 2 tablespoons of braised soy sauce, 1 tablespoon of light soy sauce, and 2 tablespoons of fermented glutinous rice. 2 slices of ginger, 2 cloves of garlic, 2 aniseed, 2 star anise, 1 spoon of pressure cooker sauce

The specific method is as follows: Soak Hericium erinaceus for more than 5 hours in advance, wash the ribs and add salt Marinate the ginger and garlic glutinous rice for 10 minutes, then tear the soaked hericium into small pieces. Pour oil into the pot and fry the ginger, garlic and star anise ingredients. Add the ribs and stir-fry until fragrant. Add braised soy sauce and stir-fry. Add 1 bowl of water and bring to a boil over high heat. After boiling, add Hericium erinaceus, add 1 bowl of water and bring to a boil over high heat. After boiling, add the pressure cooker sauce to add flavor and color. Simmer over low heat for about 30 minutes. The soup will be almost dry. Put it on a plate and have a bite of the monkey. The head mushroom absorbs all the soup and takes a bite, filling your mouth with juice!