Dictyophora Ruyi

How to make Dictyophora Ruyi

Raw materials for making Dictyophora Ruyi

Ingredients: 25g Dictyophora.

Ingredients: 100g chicken antler, 5 horseshoes, a little cooked ham and a little rape.

Ingredients for making Dictyophora Ruyi

10 g cooking wine, 1.5 g refined salt, 200 g clear soup, 1 egg white, 15 g wet starch, 10 g chicken oil, a little cooked lard, a little dry corn flour.

Processing steps of Dictyophora Ruyi

1. Put the Dictyophora in the basin, pour in cold water, soak for 20 minutes, wash it with clean water, take it out, put it on the vegetable mound, cut off the net umbrella and root at the top, cut it vertically from the middle of the tube with scissors, change the knife to grow 3-inch-5, 2-inch-wide slices, squeeze dry water, put it on the vegetable mound, and sprinkle some dry corn flour on the Dictyophora.

2. pour the egg white into a flat dish and use chopsticks to pick up a snow-white foam. Put the chicken antler in a bowl, add a little salt, cooking wine, cooked lard, stir hard, add egg white, stir into paste. Chop the horse's hooves into fine powder with a knife, add into the paste and mix well.

3. Spread the chicken paste on the Dictyophora with a knife. After smoothing, sprinkle the ham into a line along the long side of the Dictyophora. Sprinkle the rape on the other side of the Dictyophora symmetrically. Then roll up the two sides, wrap them with clean gauze, put them on the plate, steam them in the upper drawer, take them out, open the gauze, cut the Dictyophora Ruyi into 4 parts, with the section facing up, and place them on the plate neatly.

4. Pour clear soup into the soup pot, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam, hook up the sauce with wet starch, pour chicken oil on the vegetables.

Dictyophora Ruyi

Dictyophora Ruyi is a dish. The Dictyophora Ruyi is large, thick, white and spotless. It is swollen with hot water, washed and bleached with clean water. Cut off both ends and cut into a whole sheet.

Raw materials

25g Dictyophora, 100g chicken antler, 5 horseshoe, a little cooked ham and rape, 10g cooking wine, 1.5g refined salt, 200g clear soup, 1 egg white, 15g wet starch, 10g chicken oil, a little cooked lard and a little dry corn flour.

Production method

1. Put the Dictyophora in the basin, pour in cold water, soak for 20 minutes, wash it with clean water, take it out, put it on the vegetable mound, cut off the net umbrella and root at the top, cut it vertically from the middle of the tube with scissors, change the knife to grow 3-inch-5-minute-wide 2-inch pieces, squeeze dry water, put it on the vegetable mound, and sprinkle some dry corn flour on the Dictyophora;

2. Pour egg white into a flat dish and use chopsticks to pick up a snow-white foam. Put the chicken antler in a bowl, add a little salt, cooking wine, cooked lard, stir hard, add egg white, stir into paste. Chop the horseshoe into fine powder with a knife, add into the paste and mix well;

3. Spread the chicken paste on the Dictyophora with a knife. After smoothing, sprinkle the ham into a line along the long side of the Dictyophora. Sprinkle the rape on the other side of the Dictyophora symmetrically. Then roll up the two sides, wrap them with clean gauze, put them on the plate, steam them in the upper drawer, take them out, open the gauze, cut the Dictyophora Ruyi into 4 parts, with the section facing up, and place them on the plate neatly;

4. Pour clear soup into the soup pot, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam, hook up the sauce with wet starch, drizzle with chicken oil and pour on the vegetables.

Another way

Main ingredients: Dictyophora indusiana 150g, chicken breast 100g, fat 50g, fresh mushroom and ham 10g each, and a little guandoumiao.

[seasoning] 10 grams of wet starch and cooking wine, a little salt and flour, 30 grams of egg white, 250 grams of clear soup, and an appropriate amount of onion and ginger water.

[production process] (1) chop chicken breast and fat into mud, mix in egg white, onion and ginger water, fresh mushroom powder, cooking wine and salt to make chicken mud, and cut bean sprouts into powder.

(2) Spread the bamboo fungus in boiling water, cut it vertically with a knife, remove the tip, spread it on the plate, sprinkle a little flour, spread a layer of chicken puree, sprinkle the ham and bean sprouts on both ends, roll them from both ends to the middle, stick them with starch, steam for 5 minutes, take them out and put them in the soup plate.

(3) Spoon into the soup, salt, cooking wine, ginger water, adjust the taste, boil, pour in the soup plate.

[Characteristics] the soup is fresh, delicious and nutritious.

Another way

[raw materials]

Dictyophora... 20g pepper... 1g

Chicken grits... 150g MSG... 1.5g

Cooked lean ham, 30g Shaojiu, 20g

Pea tip bud... 12 egg white starch... 30g

Sichuan salt..... 3 G clear soup..... 1200 g

[cooking method]

1. Add 300 grams of clear soup and 1 gram of Sichuan salt in the pot to simmer. Take out the water and cool it. Spread it on the mound, evenly spread a layer of egg white starch, and then spread the chicken grits (about 0.6 cm thick). Cut the ham into 3.3cm long and 0.2cm thick silk. Place one ham silk on the chicken grits at each end of the Dictyophora. Roll the Dictyophora into Ruyi shape from both ends from the outside to the inside, glue the intersection with egg white starch, put them in a flat plate one by one, steam them in the cage with medium heat, take them out and cool them in the air, cut them into 1 cm thick Ruyi pieces, put them into a steaming bowl and set them in the shape of windmill, add 100 g of clear soup and 1 g of Sichuan salt into the bowl to taste, and keep them warm.

2. Put the frying pan on a high heat, add the clear soup, bring the salt, pepper, monosodium glutamate and Shaoxing wine to a boil, then remove the end of the pan from the fire and add the bean tip. Take out the steaming bowl in the cage, turn it over and buckle it in the soup plate, decorate it with bean sprouts around, and slowly pour the clear soup into the plate.

[process key]

1. To make chicken grits, use the back of the knife to smash the antler and remove the fascia at the same time. Do not use the blade to chop. The tendons are not removed completely and the taste is not good.

2. The key to the success of this dish is to hang the clear soup well.

1. Dictyophora, also known as bamboo ginseng and bamboo Sheng, is a kind of cryptophytic fungus which is wild at the root of bamboo in mountain area. Sichuan Yibin, Leshan, Mianyang, Fuling, Liangshan and other places are produced. The fruiting bodies of Dictyophora are very beautiful. The head is a cap like cap like cap, the middle is a snow-white columnar stipe, the base is a pink egg shaped stipe, and under the cap is a skirt like tulle. The whole cell appears to be burning. Therefore, it has a good reputation of "after bacteria".

2. This dish is mainly made of bamboo perilla, supplemented by chicken grits, clear soup and bean sprouts. Vegetable soup is as clear as water, and Dictyophora is crisp and tender, fresh and refreshing. It is often used in high-grade banquet.

Longitude: 104.06573486

Latitude: 30.65946198