Introduction to this issue: How to eat fresh lion's head mushrooms? Teach you to burn like this, delicious and delicious, more enjoyable than eating meat
Lion's Head Mushroom is a mushroom that is a well-known edible mushroom. Together with lion's head mushrooms, bear paws, bird's nests, shark fins and called the four famous dishes, it is known as "mountain treasure monkey head, seafood shark fin soup". Because it looks like a plush monkey head, it is commonly known as lion's head mushroom. Generally wild growth in the high part of the tree, the fungus meat is tender, mellow and delicious, known as "vegetarian meat".
In the Yuan Dynasty's "Drinking and Eating", it is recorded that the monkey head is conducive to the five internal organs and helps the gastrointestinal digestion and other functions. The lion's head mushroom meat is tender, fragrant, delicious and delicious. In the past, lion's mane mushrooms have always been wild, and what we buy is generally dried lion's mane mushrooms, but now, lion's mane mushrooms can also be artificially grown, and fresh lion's head mushrooms can also be eaten. How to eat fresh lion's mane mushrooms? Today teach you to burn the lion's head mushroom like this, with the method of braised, the lion's head mushroom made is ruddy in color, delicious and flavorful, more enjoyable than eating meat, the following to share the following method:
【Braised Lion's Mane Mushroom】Ingredients required: 1 kg of Lion's Mane Mushroom, 100 grams of pork, 1 pepper, 1 red pepper, appropriate amount of oil and salt, 1 piece of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of braised soy sauce, 1/2 tablespoon of cooking wine, a little sugar, water starch,
Procedure steps:
1. Prepare the required ingredients, rinse the lion's mane mushrooms with water and drain.
2. Remove the green and red peppers, remove the seeds, cut into slices, and cut the pork into slices.
3. Cut the lion's head mushroom to the root, and then cut the lion's head mushroom into slices, the slices should not be cut too thin, too thin when fired easily.
4. Add water to a boil in the pot, blanch the lion's mane mushroom for 4-5 minutes, and fish out the lion's head mushroom.
5. After fishing out the lion's head mushroom, soak it in water for 10 minutes, fish out the lion's head mushroom, and use the lion's head mushroom to remove the water by hand.
6. Heat oil in the pot, add green onion, minced ginger and garlic slices to fry until fragrant, then add slices of meat and stir-fry, sauté until the color turns white.
7. Put in blanched water lion's head mushrooms, stir-fry evenly, pour in half a bowl of fresh soup, no fresh soup with water can also be, and then add salt, soy sauce, braised soy sauce, boil, turn to low heat to taste for 4-5 minutes, and burn the lion's head mushrooms into the flavor.
8. After the time, add the green and red pepper slices, stir-fry evenly, drizzle with the right amount of water starch, heat on high heat until the soup becomes viscous, wrap in the ingredients, turn off the heat, put out the plate, a plate of braised lion's head mushrooms with full color and flavor is ready.
Tips: Fresh lion's mane mushrooms have a slight bitter taste, blanch the lion's head mushrooms in water, blanch the water, and then put it in clean water to soak it, you can remove the bitter taste of the lion's head mushroom.
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