Homemade recipe of elm yellow mushroom

The elm yellow mushroom is also called the golden-topped Pleurotus eryngii. It is a relatively valuable edible fungus. It tastes very delicious and has a particularly strong aroma. It has both edible value and nourishing medicinal effects. It is very popular among people. There are many ways to cook the elm yellow mushroom. It is often made into soup with chicken, such as elm yellow mushroom chicken soup, which has a very good nourishing effect and has good health benefits for the elderly and children.

Yellow mushroom chicken soup

Material

1/3 chicken, 80g yellow mushroom, seasoning: 6g salt, 5g green onion, 5g ginger, 3g pepper

practice

1. Wash the chicken and chop it into pieces. Soak the yellow mushrooms in warm water for 30 minutes.

2. Pour clean water into the pot, heat it over high heat until it boils, then add the chicken pieces and blanch them for 3 minutes. Remove from the pot and rinse off the foam on the surface with clean water.

3. Put the chicken pieces into the pot, add enough water at one time, put in ginger slices and scallion segments, heat over high heat until it is almost boiling, and skim off the foam with a spoon.

4. Simmer over medium-low heat for 90 minutes, add yellow mushrooms, continue to simmer over low heat for 30 minutes, add salt and pepper before serving.

Tips

1. Blanching the chicken can remove the blood stains in the meat and tighten the meat on top, so that it will not fall apart after a long time of stewing.

2. When making soup, be sure to pour enough water into it at one time. Do not add water during the process, otherwise the freshness of the soup will be diluted. If you find that there is less water during the stewing process, you must add boiling water, but the taste will also be slightly lost.

Braised pork with yellow mushroom

Material

500g pork belly, 50g yellow mushroom, seasoning: 20g dark soy sauce, 5g salt, 15g sugar, 1 small piece of cinnamon, 1 star anise, 1g pepper, 1 grass fruit, 1 piece of mint, half a scallion, 2 dried red peppers, 3g cooking wine

practice

1. Wash the pork belly and cut it into 2 cm pieces. Soak the yellow mushrooms in warm water for 30 minutes. Cut the green onion into sections. Pour oil into the pot, add cinnamon, star anise, pepper, cardamom, mint, and onion when the oil is cool, stir-fry over low heat until fragrant, then turn to high heat and pour in the pork belly.

2. Pour in dark soy sauce, cooking wine and sugar, stir-fry all the seasonings evenly, then continue to stir-fry for 5 minutes to allow for color and flavor. Then pour in boiling water, the amount of water should cover the meat, and skim off the foam after boiling.

3. Add dried red peppers, cover the pot, and simmer on low heat for 50 minutes. During this time, pay attention to the amount of water in the pot and add a little boiling water if it is not enough. After 50 minutes, open the lid, add salt and soaked yellow mushrooms and simmer for another 20 minutes. Turn to high heat to reduce the soup. This way, there will be a layer of sticky and rich soup covering each piece of braised pork.

Tips

1. Choose pork belly with a ratio of 50% fat to 50% lean meat.

2. It’s okay to cut the meat into larger pieces, as it will be softer and more glutinous after stewing.

3. Add boiling water to the pot and watch it frequently during the slow cooking process. Turn it over several times in the middle, otherwise it will easily stick to the pot.

4. The meat should be stewed longer so it is softer and more delicious.