How to make dried Hericium erinaceus delicious

Most people buy dried Hericium erinaceus in their daily lives. This kind of Hericium erinaceus is relatively simpler to make, without so many complicated steps, and it is also very easy to soak the dried Hericium erinaceus. But you must remember to add seasonings first when making it, so that the taste will be better. You can make fish-flavored Hericium erinaceus. The making process of this dish is very simple, and it will not reduce any nutrients in the Hericium erinaceus.

1. Hericium erinaceus with fish flavor

raw material:

250 grams of soaked Hericium erinaceus; 150 grams of green bamboo shoots; 25 grams of pickled peppers; 5 grams of minced ginger; 10 grams of minced garlic; 15 grams of chopped green onions; appropriate amounts of salt, cooking wine, sugar, soy sauce, vinegar, MSG, broth, water starch, lard, and refined oil.

Preparation method:

1. Remove the old roots of Hericium erinaceus, cut into strips, put into a bowl, add cooking wine and soup, steam in a steamer for about 20 minutes, take out and drain; peel and wash the green bamboo shoots, cut into diamond-shaped slices; chop the pickled peppers finely.

2. Place the wok on the fire, add refined oil and heat it up, add the green bamboo shoots and stir-fry until cooked, add salt and MSG, remove from the wok and place on a plate as a base.

3. Put a clean pot back on the heat, add refined oil and melted lard and heat them up, add ginger, garlic, and pickled chili peppers and stir-fry until fragrant, add the broth, add salt, cooking wine, sugar, soy sauce, etc., add Hericium erinaceus, cook until the flavors are absorbed, add vinegar and MSG, thicken with water starch, sprinkle with chopped green onions, remove from the pot and pour on the green bamboo shoots on the plate.

2. Red Hericium erinaceus

raw material:

350 grams of soaked Hericium erinaceus; 150 grams of vermicelli; 50 grams of tomato sauce; 50 grams of pickled chili peppers; 5 grams of minced ginger; 10 grams of minced garlic; 15 grams of chopped green onion; appropriate amounts of salt, pepper, cooking wine, MSG, sugar, chicken broth, and melted lard.

Preparation method:

1. Remove the old roots of Hericium erinaceus, cut into strips, put into a bowl, add cooking wine and chicken soup, steam in a steamer and take out; soak the vermicelli in boiling water; remove the stems and seeds of the pickled peppers and chop them into puree.

2. Place the wok on the fire, add melted lard and heat it up, add ginger, garlic, pickled peppers and tomato sauce and stir-fry until fragrant, add chicken broth, Hericium erinaceus and vermicelli, add salt, pepper, cooking wine and sugar, cook until the flavors are absorbed, add MSG, sprinkle with chopped green onions, remove from the pan and serve in a soup bowl.

3. Stir-fried Hericium erinaceus with tripe slices

raw material:

30 grams of dried Hericium erinaceus, 260 grams of cooked pork tripe, 80 grams of leeks, and appropriate amounts of vegetable oil, sesame oil, refined salt, MSG, sugar, pepper, and cooking wine.

Preparation method:

Soak the dried Hericium erinaceus in warm water, wash it, slice it along the spines, blanch it in boiling water to remove the bitterness, remove it from the water and drain it; cut the cooked pork tripe into slices. Heat vegetable oil in a wok over high heat, add cooked pork belly slices and Hericium erinaceus slices and stir-fry, add cooking wine, salt, sugar, MSG, and chives, drizzle with sesame oil, stir well, serve on a plate, and sprinkle with pepper.

4. Braised pork ribs with Hericium erinaceus

raw material:

250 grams of soaked Hericium erinaceus, 150 grams of pork ribs, 50 grams each of soaked black fungus, soaked magnolia slices, and rapeseed heart, and appropriate amounts of dried shrimp, refined salt, MSG, eggs, vinegar, onions, ginger, dry starch, clear soup, sesame oil, and cooked lard.

Preparation method:

1. Remove the roots and stems of the soaked Hericium erinaceus, cut into slices, blanch briefly in boiling water, remove from the pot, and squeeze out the water;

2. Peel the pork ribs, wash them, chop them into minced meat, put them into a bowl, add egg white, water and refined salt, mix well, squeeze them into balls, put them into a pot of boiling water and blanch them until cooked, then take them out;

3. Wash the soaked magnolia slices and rapeseed hearts, and cut into slices; wash the green onions and ginger, and cut into thin strips respectively.

4. Put the rapeseed heart into boiling water and blanch it until cooked, then take it out. Put the wok on low heat, add the cooked lard and egg yolk liquid made with dry starch, spread it into egg skin, take it out and cut it into slices.

5. Add clear soup, magnolia slices, dried shrimps, black fungus, rapeseed heart, scallion shreds, ginger shreds, egg skin, pork dumplings, and hericium erinaceus slices into a wok and bring to a boil. Add salt, MSG, and vinegar, skim off the foam, and drizzle with sesame oil before serving.