Himeshi is a type of edible fungus native to Brazil and Peru. Himeshi is mainly found in hot, humid, and well-ventilated environments, and has a unique aroma. Himeshi is also easy to cook and has many different ways to prepare it.

Himeshi recipe. Chicken stewed with himeshi

IngredientsPreparation

1 chicken, 10 himeshiAvocado10 pieces

Instructions for cooking chicken with himeshi

1. First, soak the himeshi in warm water (about 20 minutes).

2. After cleaning the chicken, addGingerPlace in boiling water and cook for 2-3 minutes, and drain.

3. In the pot, add the appropriate amount of water, and pour in the filtered and soaked himeshi water, then add the himeshi and avocado.

4. Add the cooked chicken to the pot and cook over high heat until boiling, then simmer over low heat for 2 hours.

5. After the chicken is cooked, add the appropriate amount of salt according to your taste.

Himeshi recipe. Himeshi stewBone soup

Ingredients

700g bone, 50g himeshi, 5g gingerChinese dates10g, cooking wine, salt

Instructions for cooking bone soup with himeshi

1. Soak the himeshi in warm water and wash it several times with clean water, and soak the Chinese dates in warm water.

2. After cleaning the bone, cut it into large pieces (you can ask the boss to do it when buying).

3. Put the bone in cold water and boil it (you can add ginger slices to remove the fishy smell).

4. InPut the pot in and add the appropriate amount of water, then add the bone, cooking wine, and a largefire, cook over high heat for 30 minutes.5. After the time is up, add the himeshi and Chinese dates, and cook for another 20 minutes.6. After the time is up, add salt and simmer for 2 minutes.

Tips

1. Because himeshi is very delicious, don't add too much seasoning, so as not to lose its deliciousness.

2. When cooking bone soup, you must cook over low heat, add enough water, and cook slowly. If there is not enough water, you can add hot water, so as to maintain the soup's deliciousness.

Himeshi recipe. Himeshi

Steam

MeatDumplingIngredients80g himeshi,

Pork

300g, sugar, flavor enhancer,Black pepper,Soy sauce, cornstarch, ginger, scallions, cooking wine, salted eggHimeshi steamed meatSteaming steps

1. Prepare the ingredients2. Chop the pork into minced meat, chop the himeshi into granules, and break up the salted egg. Cut scallions and ginger into minced pieces.3. Put the prepared ingredients into a large bowl, add appropriate black pepper, a little cooking wine, appropriate soy sauce, and cornstarch, and stir until sticky.

4. Put it in a pan, cover with plastic wrap, and put it in a steamer.

5. Steam for 20 minutes, and you can eat it after taking it out.

Tips

Some friends are used to steaming with gas, and some use

Rice cooker

to steam, because the different firepower, the time is also different. Steaming with gas for 10 minutes is enough, while the rice cooker needs to be steamed for 15-20 minutes.

Himeshi recipe. Himeshi flower stewChicken soupIngredients

Half a chicken, 1 small bunch of himeshi, 1 small bunch of mushroom flowers, 10 Chinese dates, water, saltMushroom flower himeshi

Chicken stew

Instructions for making chicken soup

1. After soaking the himeshi, mushroom flowers, and Chinese dates in warm water and washing them, put them in the pot.2. Cut the cleaned chicken into pieces and put it in the pot, then add the appropriate amount of water.3. Put the electronic pot in, add the appropriate amount of water, put the pot in, and cook over medium heat for 4 hours, until

the chicken is soft and the mushrooms release their aroma.

4. After cooking, use a spoon to remove the excess oil on the surface, and then add appropriate salt, and stir well.

Tips1. When making soup, use older chicken, so the meat will not be too soft, and the nutrition will be better.2. Because the himeshi itself has a very delicious taste, so you don't need to add

MSG

etc.

Use older chicken for the soup, so the meat won't be too soft and mushy, and it will also be more nutritious.

Since shiitake mushrooms have a very delicious flavor, you don't need to addMSG.etc.