Stewed spareribs with Grifola frondosa(hui shu hua dun pai gu )

Stewed spareribs with Grifola frondosa

Introduction:

"My parents entrusted my sister to send me a big bag of Grifola frondosa from Chongqing. It's said that eating it is good for my illness. The first time I saw this kind of fungus, when I first used it for cooking, I could always eat sand and soil, and I couldn't wash it clean. After several fights, I finally got the hang of it. According to the online search, Grifola frondosa is a popular cooking and medicinal mushroom in Asia. It has high nutritional value. Its amino acids and protein are twice as high as those of Lentinus edodes. It has the functions of anti-cancer, anti-cancer and improving human immune function. It also has curative effects on breast cancer, lung cancer and liver cancer

Production steps:

Step 1: the raw materials are ready. The ribs were washed last night;

Step 2: remove the peduncle of Grifola frondosa, remove the surface soil, tear small pieces into warm water, soak them back to soft, and add appropriate amount of salt to help remove the soil;

Step 3: put the ribs into the boiling water pot and blanch to remove the blood;

Step 4: put the boiled ribs into the casserole and bring to a boil;

Step 5: wash the Grifola frondosa carefully, remove the soil, slice ginger and set aside;

Step 6: put Grifola frondosa and ginger slices into spareribs soup;

Step 7: continue to boil and turn to the minimum heat for 90 minutes;

Step 8: add salt to taste;

Step 9: finished product

Materials required:

Ribs: 400g

Grifola frondosa: 20g

Salt: right amount

Ginger: right amount

Note: Grifola frondosa has a lot of soil, you can first use a toothbrush to remove the soil that can be seen on the surface, and then soak it in salt water. Due to the high density of salt water, the soil can be separated, and then use a toothbrush to clean it, and finally wash it several times, and it will be basically clean.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Hui Shu Hua Dun Pai Gu