Hericium erinaceus is also known as Hericium erinaceus, Hedgehog fungus, cauliflower fungus, and mountain fungus. <br /><br />Hericium erinaceus, along with bear's paw, sea cucumber and shark's fin, are among the "four famous dishes". The mushroom meat is tender, fragrant and delicious. It is known as the "meat among vegetables" and was listed as a tribute during the Ming and Qing Dynasties. <br /><br />Shrimp has high nutritional value and the whole body is a treasure. Shrimp brain contains nutrients such as amino acids and cephalin that are essential to the human body; shrimp meat contains a large amount of carbohydrates; shrimp skin contains astaxanthin, calcium, phosphorus, zinc, and potassium and other nutrients needed by humans; shrimp is low-fat The aquatic products have a crude fat content of about 7% and a calcium content of 9%. In addition, they are rich in carotene, vitamins and 8 amino acids essential to the human body.
Dried Hericium erinaceus can be soaked in the following four methods:<br /><br /> 1 Wash the Hericium erinaceus with clean water, then place it in a basin, add boiling water, steam for a few hours, until there are no hard bumps when pinching the Hericium erinaceus with your hands;<br /><br /> 2 Wash the Hericium erinaceus first, then place it in a clear water pot, and slowly cook over low heat for a few hours until it is fully developed;<br /><br /> 3 Wash the Hericium erinaceus first, then put it into a boiling water pot, add appropriate amount of edible alkali, and slowly simmer over low heat until the Hericium erinaceus is thoroughly developed. After that, rinse with clear water and then rinse until the alkali taste is removed;<br /><br /> 4 Wash the Hericium erinaceus first, then place it in a clear water pot, simmer over low heat for 2 to 3 hours, then add the stock or oil, and continue to cook until the Hericium eraceus is thoroughly cooked. Of course, you can also add the Hericium eraceus to the soup and steam it in the cage. <br /><br />In general, dried Hericium erinaceus are suitable for soaking in water rather than vinegar. When soaking, after washing the Hericium erinaceus, it is best to soak in cold water for a while, and then add boiling water into the cage. Steaming or stewing in a pot, this will have a better effect. In addition, it should be noted that even if the Hericium erinaceus is soaked, it should be placed in a container before cooking, add ginger, onions, cooking wine, broth, etc., and steam before cooking. <br /><br />1. Fish-flavored Hericium erinaceus<br /><br /> Ingredients: Hericium erinaceus 250g green bamboo shoots 150g soaked peppers 25g ginger rice 5g garlic rice 10g chopped green onion 15g refined salt, cooking wine, sugar, soy sauce, vinegar, monosodium glutamate, soup, water starch, melted lard, refined oil, appropriate amount<br /><br /> Method:<br /><br /> 1 Remove the old roots of Hericium erinaceus, change the knife into strips, place in a bowl, add cooking wine and soup, steam in the cage for about 20 minutes, drain the water, peel and wash the green bamboo shoots, and cut them into diamond-shaped slices; soak the peppers and chop them into fine pieces. <br /><br />2 Put the wok on fire, add the refined oil and heat it, add the green bamboo shoots slices and stir-fry them until done, add refined salt and monosodium glutamate, remove the pan and place them in the plate to the bottom. <br /><br />3 Clean the pan and heat it again, add refined oil and melted lard, add ginger rice, garlic rice, and soaked peppers, stir fry until fragrant until fragrant, add in the soup, add refined salt, cooking wine, white sugar, soy sauce, etc., add Hericium erinaceus, cook until delicious, add vinegar and monosodium glutamate, use water-starch to thicken the mixture, sprinkle with chopped green onion, remove the pan and pour on the green bamboo shoots on the plate, and serve. <br /><br />&nb
Hericium erinaceus is an extremely delicious mountain treasure. It is listed as the "four famous dishes" along with bear's paw, sea cucumber and shark's fin, and is known as the "meat among vegetables". <br /><br />The soaking and steaming of Hericium erinaceus are the key to its incomparable delicacy. I processed it according to Beijing Gongdelin's method. I mentioned it when I made whole-wheat mashed potato scones last time. Let's talk about it here: Soak Hericium erinaceus one day in advance, soak more, squeeze more and change more water, so that it will not be bitter. After soaking, add cooking wine and sugar to Hericium erinaceus and steam for 2 hours. I didn't add cooking wine, just a little bit of sugar, steamed it for an hour and a half. As soon as I lifted the lid, the delicious taste came to my nostrils. If you can't use it all at one time, you can freeze it in the refrigerator and take it wherever you eat.
