How to make hydrangea mushrooms at home

Hydrangea mushrooms are different from ordinary fungi. They are rare and are known as the "king of mushrooms", which is enough to show the high nutritional value of hydrangea mushrooms. In addition to being edible, hydrangea is also a precious medicinal material and is relatively expensive. There are very few wild hydrangea mushrooms, and the hydrangea mushrooms we eat now are basically artificially cultivated. If you master a few home-cooked methods of cooking hydrangea mushrooms, you can taste the "king of mushrooms" at home.

Lotus Pond Hydrangea Soup

Ingredients

Crab flavor mushroom 40g

Oyster Mushroom 40g

King Oyster Mushroom 40g

20g shiitake mushrooms

Hydrangea 80g

2 eggs

2g salt

Flaxseed oil 5g

practice

1. Soak the oyster mushroom, enoki mushroom, king oyster mushroom and shiitake mushroom in salt water for half an hour, wash and drain;

2. Wash and drain the hydrangea mushrooms;

3. Put the mixed mushrooms from the first step into the casserole, add appropriate amount of water, and cook for half an hour;

4. Filter the fresh mushroom juice and let it cool;

5. Beat two eggs, take twice the amount of mushroom juice as the egg liquid and mix well;

6. Season with salt and add flaxseed oil and mix well;

7. Place the drained hydrangea mushrooms on the egg mixture, spreading them out without piling them together;

8. Boil water in a pot, add the processed ingredients from step 7, and steam over medium-low heat for 10 minutes;

(Tip: My method for steaming scrambled eggs is to not cover the pot tightly, leaving a gap of about one centimeter, so that the steamed eggs are not easy to get hard.)

Finally, insert the blanched garlic sprouts into the scrambled eggs, which looks like a plate of lotus pond and moonlight.

taste

Every bite of scrambled egg has the sweet taste of fresh mushrooms. This taste is completely different from the steamed eggs with meat or seafood, and it is very fresh.

The light and crispy hydrangea mushrooms will make you want a second spoonful after eating one spoonful.

Hydrangea has strong antioxidant capacity and high cellulose content.

Fresh mushrooms paired with scrambled eggs have a very good taste and are suitable for regular consumption.