Hazelnut MushroomsHazelnut mushrooms are the fruiting bodies of the fungus, *Auricularia auricula-judae*, and are a type of edible mushroom. They are typically found in a fan-like shape, with a light brown to tan color, and turn brown after drying. They are commonly found growing on the stumps, roots, and fallen branches of coniferous trees, from June to August.Hazelnut mushrooms are known for their beneficial properties, such as clearing heat and detoxifying the body, strengthening muscles and bones, and improving digestion.Hazelnut mushrooms are often used to treat abdominal pain, leg pain, rickets, and epilepsy.Hazelnut mushrooms contain a variety of essential amino acids and vitamins, and regular consumption can strengthen the body's immune system, improve mental clarity, increase energy, and promote healthy aging.Today, we'll explore the different ways to prepare hazelnut mushrooms and how to cook them perfectly.

Chicken StewMushrooms

Main ingredients

One whole chicken and hazelnut mushrooms

2. First,Chicken meatWash and cut into pieces, drain the water, and chop the green onions.GingerSlice.

3. Pour an appropriate amount of oil into the pot, heat the oil, and sauté the green onions and ginger.

4. Add the chicken pieces and stir-fry until the chicken turns brown and the moisture is evaporated.

5. AddStar aniseand cinnamon, add Shaoxing wine and stir-fry evenly.Add the hazelnut mushrooms and stir-fry uniformly.

6. Add an appropriate amount of water and season with salt. Bring to a boil over high heat, then transfer to a pressure cooker and cook until the chicken is tender and the soup is concentrated.2. PriceChicken legsWash and cut the chicken legs in half lengthwise, and soak the hazelnut mushrooms in warm water for two hours before washing.3. Add an appropriate amount of cooking wine to the cold water and blanch the chicken legs.

4. Add the blanched chicken legs toClay potAdd star anise, green onions, ginger, chicken legs, hazelnut mushrooms, and an appropriate amount of water. Bring to a boil over high heat, then reduce the heat and simmer for 1 hour.

5. When the soup is ready, add salt and pepper to taste, and add a few drops of sesame oil.

2. Pour an appropriate amount of oil into the pot, heat the oil, and sauté green onions and garlic. Then addPork bellyand stir-fry. Add an appropriate amount of

Sichuan peppercornsand salt and stir-fry.3. Add the hazelnut mushrooms and wood ear mushrooms, and continue to stir-fry. Add

Eggplantand stir-fry for a while. AddTofuand stir-fry.4. Add an appropriate amount of water, bring to a boil over high heat, and simmer until cooked.

5. Add an appropriate amount of water to the pot and bring to a boil. Add pre-preparedSpinachnoodles.(Note: When cooking noodles, add a small spoonful of salt to the water to prevent the noodles from sticking together.)6. Drain the noodles and serve.2. Wash and slice the porkPork belly

and cut into strips. Prepare ginger and green onion.

3. Pour an appropriate amount of oil into the pot, heat the oil, and sauté ginger, green onions, and star anise. Add the pork strips and stir-fry until browned.4. Add cooking wine and sugar and stir-fry. Then add the hazelnut mushrooms and stir-fry for a while. Add water and simmer until cooked.5. When the soup is ready, add salt to taste and cook until finished.2. Soak the hazelnut mushrooms in warm water and wash before using.

3.

PotatoesPeel and cut into large pieces. Slice ginger and green onions.4. Pour an appropriate amount of oil into the wok, heat the oil, and sauté ginger, green onions, and star anise.

5. Add cooked

Bone

and stir-fry. Add

Shaoxing wine

and cooking wine, and add the hazelnut mushrooms and stir-fry.6. Add an appropriate amount of water, enough to cover the ingredients, and bring to a boil over high heat. Then reduce the heat and simmer for 15 minutes.Peel, cut into larger pieces, slice ginger, and chop green onions for later use.

4. Heat oil in a pan and sauté ginger, green onions, and star anise.

5. Add the cookedBone-in chicken piecesStir-fry and addSoy sauceCooking wine, oyster sauce, and sugar.

6. Add potatoes and continue to stir-fry.

7. Add an appropriate amount of water to cover the ingredients.Bring to a boil over high heat, then simmer over low heat for 15 minutes. Serve.Bring to a boil over high heat, then simmer over low heat for 15 minutes.