The lion's head mushroom resembles the head of a monkey, hence the name. The spores are transparent and colorless, with a smooth surface, spherical or nearly spherical in shape. It is one of the four famous dishes (monkey head, bear paw, sea cucumber, shark fin). The fruiting body is lumpy, hemispherical or head-shaped, fleshy, 5–15 cm in diameter, unbranched (distinguished from Pseudocephalus). It is white when fresh and brown or light brown when dry. The base of the fruiting body is narrow or slightly short-stalked. The spines are densely sagging, covering the entire fruiting body, the flesh spines are cylindrical, the spines are 1-5 cm long and 1-2 mm thick, and the surface of each fine thorn is covered with sub-solid layers, on which the sub-solid layers are densely grown with the basidicarp and cysts, but on the seeds are 4 oxidiums, and wild Lion's Mane mushrooms generally grow in pairs.
Lion's head mushrooms are a delicious dish as an ingredient. At the same time, Lion's Head Mushroom is also a medicinal material, and the medicine made of Lion's Head Mushroom is called Monkey Mushroom Tablets, which is recorded in page 207 of volume 15 of the "Drug Standards of the Ministry of Health of the People's Republic of China": "This product is a tablet made of Lion's Head Mushroom processed, which has the effect of nourishing the stomach and medium, and is used for the treatment of stomach, duodenal ulcer and chronic gastritis." In addition, many studies in modern medicine and pharmacology have summarized the medicinal effects of Lion's Mane polysaccharides as improving immunity, anti-tumor, anti-aging, lowering blood lipids and other physiological functions.
Lion's head mushrooms have a long history of entering people's dietary life, "Linhai Soil Foreign Objects Chronicle": "The people are good at eating monkey head soup, although the five meats can not reach it, its common saying: it is better to bear a thousand stone millet, not to bear the monkey head soup." Folk proverb: "Eat more monkey mushrooms, rejuvenate and rejuvenate." ”
Chinese medicine believes that lion's head mushroom is flat and sweet, which is beneficial to the five internal organs, aids digestion, and nourishes the body. Since the 1970s, modern medicine has successively proved that Lion's Head bacteria have good medicinal value, and clinical applications have shown that Lion's Mane Mushroom can treat diseases such as indigestion, gastric ulcers, ansisitis, stomach pain, bloating and neurasthenia. In patients with mild neurasthenia, the consumption of Lion's Mane mushroom is a good adjunctive treatment. In clinical applications, the use of Lion's Mane mushroom for treatment can achieve significant and ideal efficacy for mild or severe neurasthenia. In addition, patients should cultivate better living habits, such as walking more after dinner, exercising more usually, etc., which are very helpful for the recovery of symptoms.
People with low immunity and high brain power; people who are allergic to bacteria and foods should use with caution. It can be consumed by both infants and the elderly.
Patients with cardiovascular disease and gastrointestinal disease should eat Lion's Mane Mushroom.
Due to the relatively abundant source of monkey head and the development of cooking, the names of lion's head mushroom recipes in many cuisines have increased, not only traditional dishes, but also innovative dishes. For example, The monkey head grilled bear paw and monkey head stewed flying dragon in Liaoning cuisine; the pearl monkey head of Jilin cuisine; the duck leg monkey head mushroom of Heilongjiang cuisine; the pine tree monkey head of Beijing cuisine; the hat-wearing monkey head mushroom of Henan cuisine; the monkey head steak heart, the white grilled monkey head, the braised monkey head, the fragrant brine monkey head, the braised seaweed monkey head, the monkey head stewed pigeon with monkey head, the monkey head stewed quail, the monkey head stewed quail, the pheasant monkey head casserole pot, the slippery fried chicken snub-nosed monkey head, the monkey mushroom chicken slice, the monkey head stuffed chicken, the hibiscus monkey head, the cloud piece monkey head, the royal fan monkey head, the braised deer tail monkey head and so on.
Dried lion's mane mushrooms are about 20 grams each time
Lion's head mushrooms are uniform in size, bright yellow in color, tender and thick in flesh, have complete spines, dry without insects and moths, and have good quality without impurities. In appearance, the hyphae of Lion's Mane mushroom are white and slightly dark, and when the medium is not rich, it grows in a nodular shape, has few aerophytic hyphae, and has weak wall climbing power.
1, mushroom body: monkey head mushroom body is complete, shape such as monkey head, oval or round, uniform size, hair more slender, complete fur is better, mushroom dry for the top product; inferior quality: the mushroom body is incomplete, the size of the mushroom body is uneven, the shape is irregular, the hair is thick and long
2, color: lion's head mushroom is golden yellow or yellow with white is better; the color is black and soft second, some fake and inferior products in order to whiten, with sulfur iodine or chemical agents processed into abnormal white, this mushroom is harmful to the human body after eating, not optional.
3, good lion's head mushrooms are not rotten, not moldy, not moth; where there is rotten, moldy, moth, it is not suitable to buy.
Ingredients: 80 grams of lion's head mushrooms, 1 partridge, 4 slices of ginger, 5 dates, 2 teaspoons of oil, 15 grams of lentils, 2 teaspoons of salt, 5 kapok, 10 grams of red beans, 10 grams of cloud ling, 10 grams of soil poria, 200 grams of pork meat
method:
1. Soak lion's mane mushrooms in water and soak for about 2 hours;
2. Prepare the soup ingredients: red beans, lentils, cloud poria, soil poria, soak in water and set aside;
3. Prepare an appropriate amount of dried kapok, soak it in water, and set aside;
4. Partridge and pig meat fly water treatment;
5, cold water add soup, ginger slices, dates, boiling water over high heat;
6, after the water boiled, add meat, turn to slow heat;
7, cover the pot, simmer for about 90 minutes;
8: Add salt to taste before turning off.