Complete recipe for long-root mushroom.

Long Root Mushroom, also known as Long Root Xiao Ao Mushroom, Large Hair Grass Fungus, Long Root Money Fungus, Dewdrop Chicken. Belonging to the Ascomycete class, the umbrella mushroom family, the white mushroom genus, and the Xiao Ao Mushroom species. Long Root Mushroom is a delicacy, with fine and tender inner flesh and a crisp, delicious stem, rich in protein, fiber, amino acids, fats, carbohydrates, vitamins, and trace elements, with high nutritional value. Today, let's take a look at how to prepare Long Root Mushroom and get delicious results. Long Root Mushroom

Stewed Chicken Main ingredient

Fresh Long Root Mushrooms, Chicken

2. Wash and cut the whole chicken into pieces, blanch in boiling water, then remove and wash off

blood and dirt.3. Place the chicken in a pot, add an appropriate amount of water, and cook over medium heat, skimming off the foam. 4. Add (liao jiu - ), salt, MSG, soy sauce, and chopped green onions and ginger, and simmer over low heat until the chicken is cooked through.

5. Then add the Long Root Mushrooms to the chicken broth and simmer until the chicken is tender.2. Heat an appropriate amount of oil in a pot, and stir-fry the chopped green onions until fragrant. 3. Add the Long Root Mushrooms and stir-fry until cooked, then add vegetables and stir-fry. 4. Add salt and MSG to season and stir-fry until cooked, then remove from heat.

2. Wash and cut the pork into thin strips.3. Heat an appropriate amount of oil in a wok, add the pork strips and stir-fry until the water dries out. 4. Add (liao jiu - ), soy sauce, MSG, and chopped green onions and ginger, and stir-fry until the pork is cooked.5. Add the Long Root Mushrooms and stir-fry for a short time, add an appropriate amount of water, and stir-fry until the pork is tender, add MSG and stir, then remove from heat. 2. Chop the green onions and set aside.3. Heat an appropriate amount of oil in a wok, and stir-fry the chopped green onions until fragrant. 4. Add the Long Root Mushrooms and stir-fry until cooked, then add salt, MSG, pork broth, and sliced bamboo shoots, and stir-fry until well combined.5. When the soup in the pot is almost dry, simmer over low heat until the Long Root Mushrooms are cooked through and infused with flavor. Add a slurry of cornstarch to thicken, and remove from heat. Cook the chicken thoroughly in a simmering pot.

5. Then add the long root mushrooms.To the chicken broth, cook until the chicken is tender. 2. Pour a suitable amount of oil into the pot, and heat until fragrant with chopped green onions.

3. Add the long root mushrooms and stir-fry briefly, then add

leafy vegetables.and stir-fry. 4. Add salt and MSG, and stir-fry until cooked, then remove from heat.

2. Wash and slice the pork into thin strips.

3. Pour a suitable amount of oil into the wok, heat, and stir-fry the pork strips until dry.4. Add cooking wine, soy sauce, and stir-fry, adding fine salt, green onions, and ginger until the pork is cooked. 5. Add the long root mushrooms and stir-fry for a short time, add a suitable amount of water, and cook until the pork is tender. Add MSG, stir well, and remove from heat.

2. Chop the green onions.

3. Pour a suitable amount of oil into the wok, heat, and stir-fry the green onions until fragrant.

4. Add the long root mushrooms and stir-fry briefly, then add salt, MSG, pork broth, and bamboo shoots and stir-fry evenly.

5. When the soup in the pot is almost gone, cook over medium heat until the long root mushrooms are cooked through and flavorful. Thicken with cornstarch, and remove from heat.

Pour a small amount of oil into the wok and heat.

Add chopped green onions and stir-fry until fragrant.

Add the long root mushrooms and stir-fry for a while.