Lion's head mushroom is often said to be a lion's head mushroom in our daily life, and it is a relatively expensive dish in our country. Lion's head mushrooms are tender and delicious to eat, and the taste is delicious and delicious, which makes people like it more and more. This time, we simply come to teach you to make delicious lion's head mushrooms, delicious and delicious, loved by the family, delicious and can't stop eating.
(1) Lion's head mushroom chicken soup
Ingredients: Lion's head mushroom, chicken, goji berries, ginger, salt, cooking wine, ham
Directions: 1: Soak lion's mane mushrooms in warm water for six hours and wash well. Wash and cut the chicken into pieces, put it in a boiling pot and blanch the water, add two slices of ginger, some wine to remove the fish, blanch the water and rinse it
2: Slice the ham, put the chicken, ham, lion's head mushroom and ginger slices together in a purple casserole pot, add enough cold water at a time and simmer for four hours. Finally, there is half an hour to add goji berries and season with salt before drinking
(2) Lion's head mushroom pork rib soup
Ingredients: pork ribs, lion's head mushroom, urns, green onion, ginger, salt
Directions: 1: Put oil in the pan, after the oil is hot, pour in the ginger and stir-fry until it changes color; pour into the pressure cooker
2: Put into a pressure cooker, add a little green onion, bring to a boil with water, boil for another 20 minutes and turn off the heat
3, lion's mane mushroom washed; tear into small pieces by hand, keep washing until the lion's head mushroom becomes soft; put it in boiling water and blanch it to remove the bitter taste
4: Pour the lion's mane mushroom into the pork rib broth, then pour in the knife-shaped urns, cook until the urns are cooked, add a little salt
(3) Sautéed lion's head mushrooms
Ingredients: Fresh lion's head mushrooms, green peppers, carrots, fungus, cashew nuts, breadcrumbs, chicken juice, peppercorn noodles
Directions: 1: First use boiling water to blanch the lion's head mushrooms, and then soak them for one night. After washing, tear your hands into small pieces,
2, add salt, pepper noodles, chicken juice, breadcrumbs, stir; fry the mushrooms in the pan,
3: Cut the fungus, carrot and green pepper; after the mushrooms are fried, you can immediately fry the cashew nuts.
4: Then sauté the carrots, then add the fungus, and finally put the green pepper and put a small amount of salt.
5: After the vegetables are fried, add cashew nuts and lion's head mushrooms and stir-fry a few times.
(4) Braised lion's head mushroom
Ingredients: Lion's head mushroom, tofu, carrot, egg, ginger, corn flour, oyster sauce, shacha sauce, sugar
Method: 1, tofu cut into pieces; carrot slices; ginger minced and set aside; lion's head mushrooms washed, soaked in cold water to soften, teared by hand into chunks, squeezed dry water, add eggs and eggs, curry powder, sugar and mix evenly, first put in corn flour and mix well, and then dip a layer of sweet potato powder;
2: Put the wrapped lion's head mushrooms into a hot oil pan and fry them on high heat until the surface is golden brown, then drain the oil;
3: Leave the bottom oil in the pot, add the minced ginger and stir-fry, add tofu, carrots, water, lion's head mushrooms, oyster sauce, sand tea sauce, and simmer over low heat until flavorful.
(5) Lion's head mushroom stew gum
Ingredients: flower gum, lion's head mushroom, pork, Huaishan, goji berries
Directions: 1: Soak lion's head mushrooms in water overnight and make good hair. Steam the flower gelatin for half an hour, then put it in ice water and place it in the refrigerator for 24 hours to remove it.
2: Cut the flower glue and pork into pieces, blanch the water, and then drain the water
3. Put the blanched flower glue and pork with other ingredients into the stew cup, cover the lid and simmer for 3 hours.
(6) Marinated lion's head mushroom
Ingredients: dried lion's head mushrooms, cinnamon, star anise, old soup, salad oil, sesame oil, green onion ginger, soy sauce, sugar
Directions: 1: Soak the lion's mane mushroom in warm water for 12 hours, cut off the old roots, rinse repeatedly with water and squeeze out the water.
2: Heat salad oil in a pot and sauté with green onion and ginger. Add the old soup, add seasoning, after boiling, skim the foam, put in the monkey head mushroom, turn into a small heat after boiling over medium heat to simmer the soup when there is not much left, fish out the monkey head mushroom and cut it into 4 petals and plate it.
3: Take the filtered marinade, boil and thicken, drizzle in sesame oil and fry evenly, pour on the monkey head mushroom.