Changshan Monkey Head Mushroom [Zhejiang Changshan Specialty]

What is Changshan Monkey Head Mushroom? Authentic Zhejiang Changshan Specialty: Changshan Monkey Head Mushroom

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

Basic introduction of Changshan Hericium erinaceus

Changshan County is located in the mountainous area of western Zhejiang, and the green mountains and clear waters have created a very suitable "natural cultivation area" for edible mushroom production. In 1978, Changshan cultivated the "Changshan Monkey Head", adding a treasure to Zhejiang

How did the history of Changshan Monkey Head Mushroom come about

Tasting and eating methods of Changshan 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 cook the Hericium erinaceus until it becomes soft due to protein denaturation]. 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