1.Braised Hericium Mushroom
A. 1 piece of venetian tofu, 3 pieces of carrot, 3 pieces of Hericium, 3 pieces of ginger, 1/2 cup of water
B. 1/2 egg, 1/2 teaspoon of curry powder, 1 teaspoon of oil, 1/2 teaspoon of salt, 1/2 teaspoon of sugar
C. 1 tablespoon of corn flour, 2 tablespoon of sweet potato flour
1 tablespoon of vegetarian barbeque sauce
1 tablespoon of vegetarian oyster sauce
1 Cut the tofu into pieces; mince the ginger and set aside.
2 Wash the Hericium mushroom and soak it in cold water. Then, tear it into 3-4 cm pieces.
3 Squeeze out the water, add in material B and mix evenly. Add in corn flour and mix well, then coat with a layer of sweet potato flour
4 Finally, put it into a hot oil pan at 180°C and fry it over high fire until the surface turns golden yellow. Remove the oil and set aside.
5 Heat another pot with 2 teaspoon of oil
6 Sauté the ground ginger until fragrant, add the tofu, carrots, water, and the Hericium mushroom d 2 and cook it over a low fire until it is done
50g of Hericium mushroom
5g of Angelica
3 grams of ginseng
3 red dates
3g of Chinese wolfberry
15 grams of ginger slices
2 tablespoon of flax oil
400cc of Vegetarian stock
1/4 teaspoon of salt
100cc of Rice wine
1 Soak the Hericium in cold boiled water for 1 hour. Then, drain.
2 Heat up a pot, add in sliced ginger and flax oil and sauté fragrant over low heat
3 Add in the Hericium mushroom, angelica, ginseng, red dates, wolfberry, vegetarian stock and rice wine to boil.
3.Hericium and Chicken Soup
1/4 of chicken
30 grams old ginger
600cc of Water
1 tablespoon of rice wine
1 teaspoon of salt
1 Chop the chicken into small pieces, blanch them in boiling water for 1 minute and remove them for later use.
2 Wash and slice the Hericium mushroom, peel the ginger and cut them into thin strips. Set them aside.
3 Place all the ingredients, water and seasonings in a pot.
4 Put it into the inner pot of the electronic pot and press the “cooking” button, cook until it is ready. Then, lift the lid and add rice wine to simmer.
4.Sesame oil health mushroom pot
A. 200 grams of dried Hericium , 80 grams of sesame oil, 100 grams of ginger slices, 20 grams of angelica, 30 grams of wolfberry, 1800cc of water
B. King trumpet mushroom and fresh shiitake mushrooms
Seasoning: 1 teaspoon of salt
1 Soak the dried Hericium in water for about 1 hour, squeeze dry and then change the water to soak. Repeat this action 3 times.
2 Tear the Hericium into small pieces, blanch them in boiling water for about 3 minutes, remove and drain.
3 Take out a casserole, pour in sesame oil, add in ginger slices and stir-fry until the ginger slices are slightly curled.
4 Add the in Hericium and stir-fry evenly. Add in the other ingredients of A and salt and bring to a boil. Turn to low heat and cook for about 20 minutes.
5. Caterpillar fungus Chicken Soup
1 whole chicken
20g of sliced ginger
3 flower mushrooms
5 fresh Hericium
3 Dry Cordyceps
1 tablespoon of rice wine
A pinch of salt
1800cc of Water
1 Wash the whole chicken and blanch it in boiling water. Then, pick up and set aside.
2 Wash the mushrooms, Hericium and cordyceps, soak in water for later use.
3 Put the ingredients of Step1 and 2 together, ginger slices and all seasoning materials into the inner pot of the electric pot.
4 Add 2 cups of water to the outer pot, press the switch to turn on, and add in the shallots to simmer for 10 minutes.