Hericium Erinaceus with Oyster Sauce
1.
Main and auxiliary materials: Hericium edodes and broccoli, soak dried hericium edodes in advance
2.
Break the broccoli into small florets and soak them in light salt water for 20 minutes
3.
Cut the soaked Hericium edodes into thick slices
4.
Boil water in a pot, add broccoli, blanch until cooked, set aside
5.
Put an appropriate amount of chicken broth in the pot and add Hericium erinaceus
6.
Add some oyster sauce
7.
Simmer on low heat for about 10 minutes, until the Hericium erinaceus is fully cooked
8.
Season with a pinch of salt
9.
Put the simmered Hericium edodes and spare broccoli on a plate
10.
Bring the original soup in the pot to a boil, pour in water, starch, and thicken the soup
11.
Boil the gorgon juice to gelatinize, then turn off the heat
12.
Pour the juice on the Hericium erinaceus on the plate and serve
Tips:
1. Hericium erinaceus itself has no taste, so use fresh soup to season it.
2. Be sure to simmer the Hericium erinaceus over a small fire.