To our mother

To our mother

Introduction:

"This yellow insect like thing has a beautiful name, insect grass flower. Although its name is flower, it is not flower, but a kind of fungus. It is very similar to common edible fungi such as Lentinus edodes and Pleurotus ostreatus, but different in species, growth environment and growth conditions. Cordyceps flower nature is peaceful, not cold, not dry, for most people can rest assured to eat. Cordyceps flower is rich in protein, amino acids, cordycepin, mannitol, SOD, polysaccharides and other components. Among them, cordycepin and cordycepin can comprehensively regulate the human body environment, enhance the function of macrophages in the body, and play a certain role in enhancing and regulating human immune function and improving human disease resistance. It has the functions of benefiting liver and kidney, tonifying essence, hemostasis and resolving phlegm. It is mainly used for the adjuvant treatment of dizziness and tinnitus, forgetfulness and insomnia, soreness of waist and knee, impotence and premature ejaculation, chronic cough and asthma. Pig ears contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and so on. It has the effect of tonifying deficiency and strengthening spleen and stomach. It is suitable for people with deficiency of Qi and blood and thin body. The cartilage of pig ears can supplement calcium, which is easy to be absorbed and nutritious, and has a very good taste, especially when eating cold dishes, the "stewed pig ears" are pliable, crisp, delicious, not greasy, and rich in gum

Production steps:

Step 1: remove the roots of Cordyceps flowers, soak them in water for 15 minutes, and then clean them.

Step 2: prepare a bowl of cooking wine.

Step 3: put water into the pot, pour cooking wine and clean Cordyceps flower blanching water.

Step 4: blanch the Cordyceps flowers and take up the cold water.

Step 5: scrape the pig's ears clean and put them in the pot with salt, star anise, spices, Chinese prickly ash and cooking wine for half an hour.

Step 6: then use chopsticks to insert the thick part of the ear. If you can penetrate it, it will be cooked. Reduce the heat and simmer for 10 minutes.

Step 7: chop the garlic into powder, leave part of it and cut it into pieces.

Step 8: cut the millet pepper into small circles.

Step 9: cut the scallion into small scallions, and leave a part of it cut into sections for later use.

Step 10: add proper amount of oil into the pot, saute garlic slices and scallions until fragrant, remove the scallions and garlic slices, and set aside the scallion oil.

Step 11: put all the ingredients except scallion into a bowl, pour the freshly fried scallion oil, add soy sauce, salt, sugar and chicken powder, and mix them into sauce.

Step 12: cut the cooked ears into shreds and put them in a bowl with Cordyceps flowers. Sprinkle with seasoning juice and then sprinkle with scallions.

Materials required:

Cordyceps flower: appropriate amount

Pig ear: moderate amount

Cooking wine: moderate

Millet pepper: right amount

Scallion: right amount

Garlic: right amount

Salt: right amount

Chicken powder: right amount

Zanthoxylum oil: right amount

Note: if the fresh pig ears are fried into vegetables, they should not be stored for a long time. Generally, they should be wrapped in fresh-keeping bags and stored in the refrigerator for 1-2 days. If the pig ears need to be preserved for a long time, the pig ears can be scraped and cleaned, the surface water can be wiped off, wrapped with plastic film, put into the refrigerator freezer for freezing preservation, and then take out and thaw naturally when eating.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: slightly spicy