Introduction to this issue: After the autumn is in, I see this mushroom, pure natural and wild, buy some to dry, eat as you like, stewed chicken in winter,
In the northeast, after the beginning of autumn, it is the season when wild mushrooms are on the market in large quantities. This season you can eat a lot of delicious wild mushrooms, among which hazel mushrooms are the most popular, wild hazel mushroom is one of the unique mountain delicacies in Northeast China, hazel mushroom is one of the few wild mushrooms that are recognized by people so far, but still cannot be artificially cultivated. Hazel mushroom itself has a natural aroma and has the benefits of appetizing.
If you are a person who often sits in front of the computer to work, it is recommended that you eat more hazel mushrooms, which is very helpful for eye vision protection. Hazel mushrooms are rich in protein , carbohydrates , vitamins and mineral elements such as potassium, calcium, magnesium, iron, zinc, etc., which tastes delicious, smooth and refreshing.
Due to the high requirements for the natural environment, hazel mushrooms have always been one of the representatives of green health foods. Wild hazel mushrooms vary greatly every year with different climatic conditions. Although the hazel mushroom tastes very delicious, so after autumn, I don’t know how to use this hazel mushroom to see. They are all pure natural and wild. However, because the fresh hazel mushrooms have a short shelf life, you can buy some to store them. There are two ways to preserve them: pickling and freezing, and drying, and picking them up as you eat. It’s so convenient. The dried hazel mushrooms can be kept for stewed chicken in winter, which is really fragrant. Famous Northeast dish: Chicken stewed mushrooms , which is made of dried hazel mushrooms and chicken.
Hazel mushrooms can be eaten with meat or vegetable, fresh hazel mushrooms can be used to stir-fry, dried hazel mushrooms are the most ideal, stewed chicken with dried hazel mushrooms, share the methods and methods of preservation of hazel mushrooms below:
Method 1: Cut the fresh hazel mushrooms off the roots with soil, pick out impurities, spread them, put them in the sun to dry, dry the hazel mushrooms. After drying, the dried hazel mushrooms should be filled with a sealed fresh bag to prevent excessive contact with the air, and place them in a dry and cool place to seal and store.
Method 2: Cut the fresh hazel mushrooms off the roots with soil, pick out the impurities, then wash the hazel mushrooms, add water to the pot, bring to a boil, add the hazel mushrooms, blanch them, and boil them for 1-2 minutes. Cook the hazel mushrooms until they become soft, turn off the heat, remove the hazel mushrooms and let them cool, and put them in a sealable fresh-keeping bag. The hazel mushrooms should be brought with them some water, not too dry, and put them in the refrigerator for freezing. When eating, take them out at room temperature and thaw them.
You can also blanch the hazel mushrooms, take them out and cool them, put them in the jar, put them on a layer of hazel mushrooms, sprinkle a layer of salt, until all the hazel mushrooms are put into the jar, and finally sprinkle them with a layer of salt, cover them with a lid, and store them in a cool place, and take them as you eat. When eating, take out some, put them in clean water and wash them off some of the salty taste.
Home-cooked methods for hazel mushrooms:
[Hazel mushroom roasted potato chips] Ingredients required: hazel mushrooms (fresh), potatoes, peppers, oil and salt, onion, ginger, garlic, light soy sauce, water starch, white sugar,
Method steps:
1. This dish uses pickled hazel mushrooms, which tastes salty, soak the hazel mushrooms in warm water and wash them twice to remove some of the saltiness.
2. Peel and wash the potatoes, then cut the potatoes into slightly thicker slices. Cut potato slices too thin and easily break when burned. Remove the stems and seeds of the peppers, and then cut them into slices.
3. Add oil to the pot and heat it, add potato slices and fry it, fry the potato slices to golden brown, fry a hard shell on the surface, remove the potato slices and drain the oil to set aside.
4. Leave a little oil in the pot, add chopped green onion, minced ginger, and garlic slices and stir-fry.
5. Add hazel mushrooms and stir-fry for 2-3 minutes.
6. Then add the fried potato slices and pepper slices, stir-fry evenly on high heat, pour in light soy sauce, add sugar, stir-fry evenly, pour in appropriate amount of water and starch to thicken, heat until the soup becomes sticky, turn off the heat, serve on a plate. A plate of , , hazel mushroom roast potato chips are ready.
[Hazel mushroom stir-fried cabbage] Ingredients required: 4-5 leaves of cabbage, 1 jin of hazel mushroom (fresh), 150 grams of pork, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, appropriate amount of starch,
Preparation steps:
1. Peel the cabbage leaves, wash, and drain the water.
2. Then tear the cabbage leaves into pieces by hand, use a blade to form a piece of cabbage, and use a slice of cabbage to form a piece of cabbage, making it easier to taste.
3. Cut the pork into slices, cut the scallions into chopped green onions, cut the ginger into pieces, and slice the garlic.
4. Pick out the hazel mushrooms with impurities, cut off the roots, wash them clean, add water to a boil, add hazel mushrooms and blanch them, blanch them until they become soft, remove the hazel mushrooms and drain the water to set aside.
5. Add oil to the pot and heat it, add pork and stir-fry until the pork turns white, add chopped green onion, minced ginger and garlic slices to stir-fry to bring out the aroma.
6. Add the cabbage and stir-fry over high heat, stir-fry over high heat until the leaves wilt.
7. Add the hazel mushrooms and stir-fry for 2-3 minutes to make the taste of the hazel mushrooms and the pork together. Add salt, soy sauce and cooking wine to stir-fry evenly. Drop in an appropriate amount of water and starch to thin the starch, heat over high heat until the soup is wrapped on the ingredients, turn off the heat, serve it on a plate, and a plate of fried hazel mushrooms with all colors, aroma and flavor will be ready.
[Chicken stewed mushrooms] Required ingredients: 1 small brood chicken, 200 grams of hazel mushrooms (dried), 1 handful of vermicelli, an appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, 10 peppercorns, 2 large ingredients, 1 small piece of cinnamon, 2-3 dried peppers, half a tablespoon of braised soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar,
Preparation steps:
1. Roast the chicken on the fire, roast the fluff on the chicken skin, then clean the chicken and cut it into pieces.
2. Rinse the surface of the dried hazel mushrooms with cold water, then use warm water to spread the bacteria folds , and then gently stir with your hands in one direction to let the mud and sand sink to the bottom of the pot. Remove the hazel mushrooms and drain the water, put them in a basin, and add warm water to soak for 10 minutes.
3. Put the dried vermicelli in a basin, add warm water, and soak the vermicelli softly.
4. Add oil to the pot and heat it, add chicken pieces and stir-fry, stir-fry the water of the chicken pieces. When the surface turns slightly yellow, add onion, ginger slices, garlic, pepper, large ingredients, star anise, cinnamon, and dried peppers. Continue to stir-fry, stir-fry to bring out the aroma, pour in cooking wine, braised soy sauce and soy sauce, stir-fry evenly, so that the chicken pieces are colored and removed from fishy.
5. Pour the water soaked in the hazel mushrooms into the pot. The amount of water should be less than the chicken pieces. Add sugar, bring to a boil over high heat, turn to low heat and simmer for about 1 hour, and stew the chicken with crispy and crispy.
6. After the time comes, add the vermicelli, add salt to season, continue to stew, stew the vermicelli until it becomes transparent, turn off the heat, and serve, and a chicken with a full color, aroma and flavor will be ready.
Like this article, don’t forget to like, collect, and forward it. You are also welcome to post your views in the comment area or share your practices. Welcome to follow: On the snowy night of the winter solstice, original home-cooked food recipes will be published every day
