Grilled Hericium Head with Green Onions

Overview

Hericium is a treasure from the mountains. Its meat is tender and fragrant. It is one of the four famous dishes (hericium, bear's paw, bird's nest, and shark's fin). Hericium erinaceus also has considerable medicinal value, nourishing the stomach and neutralizing the stomach, improving immunity, anti-tumor, and lowering blood lipids. The grilled hericium head with green onions is based on the traditional famous dish of sea cucumbers roasted with green onions, using mountain delicacies instead of seafood, giving it a unique taste.

Tags

• hot dishes
• home cooking
• edible oil
• ginger
• green onions
• hericium
• light soy sauce
• oyster sauce
• water starch
• white sugar
• pepper

Ingredients

Steps

1. 1 Soak dried Hericium mushrooms in warm water for more than two hours in advance.

   

2. 2 Wash the soaked hericium and tear into small pieces.

   

3. 3 Boil half a pot of water. After the water boils, blanch the hericium for 3 minutes to reduce the bitter taste of the hericium.

   

4. 4 Pour the boiled monkey head into cold water, squeeze out the water and set aside.

   

5. 5 Cut the white part of the green onion into sections, slice the leafy part of the green onion, and cut a few slices of ginger. The total amount of green onions used is half a root.

   

6. 6 Add a little more oil to the wok than usual for cooking. When the oil is 60 to 70% hot and starts to bubble, add the onion and ginger and fry slowly over medium-low heat. When the white scallions are fried until they turn yellow on all sides, pick out the white scallions and the rest of the scallions and ginger. Pour out half of the scallion oil in the pot.

   

7. 7 Pour the picked onion leaves and ginger into a bowl of boiling water and soak them into onion and ginger water.

   

8. 8 Heat the oil left in the pot, pour in the Hericium head and stir-fry quickly, then add a spoon each of light soy sauce, oyster sauce and sugar.

   

9. 9 Pour the onion and ginger water into the pot (don't put the onion and ginger in), then add a bowl of water and simmer for about ten minutes. When the soup is almost dry, add a little pepper, add water starch, reduce the juice over high heat and put it on a plate.

   

10. 10 Place the previously fried scallion white segments on top, heat the reserved half of the scallion oil, and pour it on top.