Foaming of Hericium erinaceus and four methods

Foaming of Hericium erinaceus and four methods

Introduction:

"Dry Hericium erinaceus can be soaked in the following four ways: 1. Wash the Hericium erinaceus with clean water, then put it into the basin, add boiling water to steam for several hours, until there is no hard lump in the Hericium erinaceus; 2. Wash the Hericium erinaceus first, then put it into the water pot, and slowly simmer for several hours with low heat, until it becomes transparent; 3. Wash the Hericium erinaceus first, and then put it into boiling water In the pot, add an appropriate amount of edible alkali, and simmer slowly with low heat until the Hericium erinaceus is thoroughly soaked, then rinse with water until the alkali taste is removed; 4. Wash the Hericium erinaceus first, then put it into the water pot, simmer for 2-3 hours with low heat, and then add soup or oil, and continue to cook until the Hericium erinaceus is thoroughly soaked. Of course, the Hericium erinaceus soup can also be steamed in the cage. Generally speaking, dried Hericium erinaceus is suitable for soaking in water rather than vinegar. After cleaning Hericium erinaceus, it's better to soak it in cold water for a while, and then add boiling water to steam or stew it in a pot. The effect is better. In addition, it should be noted that even if the Hericium erinaceus is soaked well, it should be put in the container before cooking. Add ginger, scallion, cooking wine, soup, etc. and steam them in the cage before cooking. 1、 Raw materials: water hairy Hericium erinaceus 250 grams, asparagus 150 grams, pickled pepper 25 grams, ginger rice 5 grams, garlic rice 10 grams, scallion 15 grams, salt, cooking wine, sugar, soy sauce, vinegar, monosodium glutamate, soup, starch, lard, refined oil each amount of preparation method: 1. Remove the old roots of Hericium erinaceus, change the knife into strips, bowl, add cooking wine, soup, steaming into the cage for about 20 minutes Take out the bell and drain the water; peel and wash the bamboo shoots and cut them into rhombic slices; soak the pepper and chop them fine. 2. Put the frying pan on the fire, heat the refined oil, stir fry the asparagus slices, transfer the refined salt and monosodium glutamate, then put the pan into the bottom of the plate. Add refined oil and lard to heat. Add ginger rice, garlic rice and pickled pepper to stir fry until fragrant. Add soup. Add refined salt, cooking wine, sugar and soy sauce. Add Hericium erinaceus. Cook until delicious. Add vinegar and monosodium glutamate. Thicken with starch. Sprinkle with scallion. Pour on the green shoots. Serve. &nb”

Production steps:

Materials required:

Hericium erinaceus: 250g

Bamboo shoots: 150g

Pickled pepper: 25g

Ginger: 5g

Garlic: 10g

Scallion: 15g

Refined salt: right amount

Soy sauce: right amount

Soup: moderate

Lard: right amount

Cooking wine: moderate

Sugar: right amount

Refined oil: right amount

Starch: appropriate amount

Vinegar: right amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original