Cooking methods of Northeastern Monkey Head Mushroom: Soak in salt water or rice washing water for several hours first to remove bitterness.
(1) Cloud Slice Monkey Head
Ingredients: 2 liang dried Northeastern monkey head mushroom, organic cornmeal, 1 liang shiitake mushrooms, 1 liang winter bamboo shoots, 1 liang cucumber peel, 3 liang clear soup, 2 liang wet starch, 2 liang ham.
Methods: ①Soak the Northeastern monkey head mushroom in warm water for 15 minutes, squeeze out the water and slice. Other ingredients such as shiitake mushrooms, winter bamboo shoots, etc., are all sliced. ②Arrange in three rows in a bowl with the same layers. Take another bowl, mix the cooking wine, soy sauce, and clear soup evenly, pour it into the bowl with the arranged monkey head mushrooms, steam vigorously for 1 hour, pour out the soup (reserve), and turn it over onto a plate. ③Put the soup in a wok, boil over medium heat, add monosodium glutamate, and evenly pour the wet starch on the Northeastern monkey head mushrooms in the plate. This dish is tender and fragrant, with five colors - red, yellow, green, white, black, resembling clouds.
(2) Monkey Head Chicken
Ingredients: 2 liang dried Northeastern monkey head mushroom, 1 hen (about 1.5 jin), 1.5 jin fatty pork, 2 liang chicken oil, ham, winter bamboo shoots, sand ginger, spring onion segments, ginger slices, fresh Sichuan pepper, soy sauce, cooking wine, etc., in appropriate amounts.
Methods: ①Soak the dried Northeastern monkey head mushroom in warm water for 15 minutes, squeeze out the water and cut into pieces. After slaughtering the hen, open the abdomen under the ribs and remove the internal organs. Cut the pork, ham, and winter bamboo shoots into one-inch long, five-fen wide, and one-fen thick slices. Crush the sand ginger with a knife. ②Heat the chicken oil in a casserole until six-tenths cooked, scatter in the spring onion segments and ginger slices to fry until fragrant, then add the fatty meat slices and monkey head pieces, add fresh Sichuan pepper, soy sauce, and cooking wine, stir-fry for six minutes, put into a bowl (pick out the spring onions and ginger), mix evenly with winter bamboo shoots, ham, and sand ginger, stuff into the chicken belly, place in a large soup plate (with the knife opening facing down), add clear soup, soy sauce, monosodium glutamate, cooking wine, spring onion segments, cover the chicken well with gauze, steam for two hours, take out, remove the cloth, pick out the spring onions and ginger, and it's done.
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