What are the methods of cooking Coprinus comatus?

There are many ways to cook Coprinus comatus, so today I will share with you some of the more common methods, you can try them one by one:

Chicken Mushroom and Bacon

Ingredients: 100g Coprinus comatus, 100g salted pork, 10g ginger, 10g green onion.

Seasoning: 30 grams of peanut oil, 5 grams of salt, 10 grams of MSG, 5 grams of sugar, 10 grams of oyster sauce, 10 grams of light soy sauce, appropriate amount of wet cornstarch, and 5 grams of sesame oil.

Method 1. Slice the coprinus comatus and wash the salt pork with water, and cut into thick slices. Note: (The method of salt pork is: first wash the pork belly, cook it, pick it up, soak it in hot water, apply salt, and marinate it for 3 hours before use). Slice the ginger and cut the green onion into long sections. 2. Heat oil in a pan, add coprinus comatus, add salt and stir-fry until fragrant, pour out and set aside. 3. Add a little oil to the pan, add ginger slices and salt pork and stir-fry until dry and fragrant, then add MSG, sugar, coprinus comatus and green onion sections, stir-fry several times, thicken with wet cornstarch, and drizzle with sesame oil.

Fried broccoli with chicken drumsticks

Ingredients: 100g Coprinus comatus, 250g broccoli, 50g meat, 2 cloves of garlic, 2 red peppers. Method: 1. Break the broccoli into small pieces, wash the Coprinus comatus, and blanch them in boiling water! 2. After rinsing with cold water, cut the Coprinus comatus into sections, prepare a little meat slices, shredded green onions, and minced garlic. 3. Heat the oil pan, add the scallion and ginger, and stir-fry the meat slices. 4. After the meat slices turn white, add the mushrooms and broccoli and stir-fry for a few times, add a little salt, and finally add the minced garlic and stir well. Tips: This dish has good color, fragrance, and taste. The Coprinus comatus is white, the meat is delicate, and the broccoli is fragrant and delicious. It is a good family dish! Coprinus comatus celery ingredients: three Coprinus comatus, a handful of Chinese celery, a piece of dried tofu, 5 dried red peppers, 1 tablespoon of vegetable oil, 1 teaspoon of salt, 1 teaspoon of sesame oil. Method: 1. Tear the Coprinus comatus into thin strips, and the umbrella part can be sliced ​​or cut into strips. (The reason why tearing the chicken leg mushrooms is more like chicken than cutting them is what netizen Shanjuhua JJ said. I did the same and tried it. The taste is not much different, but visually it really looks like shredded chicken!) Cut the dried tofu into strips, cut the dried chili peppers, cut the celery stems into inch-long pieces with leaves, blanch them in boiling water, then rinse with cold water for later use. 2. Put a tablespoon of vegetable oil in the pot, stir-fry the chicken leg mushrooms over medium-high heat (level 7), add salt to let the chicken leg mushrooms release water, then add the dried shreds, turn to medium heat and stir-fry, let the dried shreds absorb the juice and flavor of the chicken leg mushrooms. 3. When the dried shreds have almost absorbed the soup, add the dried red peppers, stir-fry, add the celery, season with salt, and add 1 teaspoon of sesame oil, immediately remove from the heat and serve.

Fried squid with coprinus comatus

Main ingredients: Coprinus comatus, fresh squid, auxiliary ingredients: green and red pepper, bean sprouts, seasonings: salt, sugar, pepper, cooking wine, oyster sauce, onion, ginger, garlic. Method: 1. Remove the roots of coprinus comatus, wash and cut fresh squid and bell pepper into shreds, blanch them separately and drain the water; 2. Chop the onion, mince the ginger, slice the garlic, put the pot on the fire and pour in the oil. When the oil is hot, add the onion, ginger and garlic and stir-fry until fragrant, then add the green and red pepper, coprinus comatus, squid and bean sprouts and stir-fry, add salt, sugar, pepper, cooking wine and oyster sauce, stir well and serve.

Coprinus comatus stewed oxtail

Coprinus comatus, onion, ginger, salt, cooking wine, pepper, MSG, chicken stock Method 1. Wash and chop the oxtail into pieces, blanch it in water to remove the blood, add onion, ginger, cooking wine, pepper, and coprinus comatus and simmer over low heat until 80% cooked 2. Add salt and chicken stock and simmer until the oxtail is crispy, add MSG to adjust the taste, and sprinkle with chopped green onions