Mudanjiang Monkey Head Mushroom [Heilongjiang Mudanjiang Specialty]

What is Mudanjiang Monkey Head Mushroom? Authentic Heilongjiang Mudanjiang specialty: Mudanjiang Monkey Head Mushroom

Summary:Do you want to know what Mudanjiang Monkey Head Mushroom is? This article is a detailed introduction to the special product of Mudanjiang, Heilongjiang Province - Mudanjiang Hericium erinaceus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mudanjiang Hericium erinaceus. The full text takes about 6 minutes to read, mainly including the basic introduction of Mudanjiang Hericium erinaceus and its nutritional value? How did the history of Mudanjiang Monkey Head Mushroom come about? Tasting and eating methods of Mudanjiang Monkey Head Mushroom, etc

Basic introduction of Mudanjiang Hericium erinaceus

Hericium erinaceus (scientific name:) Hericium erinaceus）， It is a precious traditional Chinese dish with tender meat, fragrant taste, and delicious deliciousness. It is one of the four famous dishes (monkey head, bear paw, sea cucumber, shark fin). It is known as the "mountain treasure monkey head" and "seafood bird's nest". This type of fungus in the family Trichomycteridae has hairy flesh spines on its umbrella surface, which are about 1-3 centimeters long. Its fruiting body is round and thick, white when fresh, and light yellow to light brown when dry. The base is narrow or slightly short stalked, and the upper part is swollen, with a diameter of 3.5-10 centimeters. From a distance, it looks like a golden monkey head, hence the name "monkey head mushroom". It also resembles a hedgehog, hence the name "hedgehog mushroom"

Since modern times, there have been few descriptions about the monkey head mushroom. In the 1930s, "Lu Xun's Diary" mentioned that Lu Xun himself had eaten the monkey head mushroom gifted to him by his close friend Cao Jinghua, and praised it for its "delicious taste". After the establishment of New China, with the domestication and promotion of artificial cultivation of wild Hericium erinaceus, the supply of Hericium erinaceus in the market increased. This kind of mountain delicacy gradually entered people's banquets and became a famous dish in certain cuisines

Tasting and Eating Methods of Mudanjiang Hericium erinaceus

Eating Hericium erinaceus requires four stages: washing, swelling, rinsing, and cooking, until it is soft and tender like tofu, at which point the nutritional components are completely released. Additionally, moldy and spoiled monkey head mushrooms should not be consumed to prevent poisoning

Dried Hericium erinaceus is suitable for soaking in water instead of vinegar. When soaking, first wash the Hericium erinaceus, then soak it in cold water for a while, then add boiling water and steam it in a cage or stew it in a pot, or soak it in hot water for more than 3 hours [soak until there is no white hard core, if the soaking is not sufficient, it is difficult to soften the Hericium erinaceus due to protein denaturation during cooking]. Additionally, it should be noted that even if the Hericium erinaceus mushrooms have been soaked, they should be placed in a container and steamed or boiled with ginger, scallions, cooking wine, broth, etc. before cooking. This can neutralize some of the bitterness inherent in the Hericium erinaceus mushrooms before cooking