How to Use
Usage Reference: For 500g of soup/porridge, add 3-5g to avoid overpowering flavors.
Preparation: No soaking needed—simply rinse quickly under running water to remove surface dust (preserves active ingredients).
Recipe Recommendations
Chicken Soup with Cordyceps Flower
Main Ingredients: 300g fresh chicken, 15g cordyceps flower
Instructions:
Wash the chicken and cut into pieces; peel and slice ginger.
Place cordyceps flower, chicken, and ginger in a clay pot. Add boiling water and simmer on low heat for 2.5 hours. Season with salt before serving.
Use a stewing cup: Put ingredients in the cup, add boiling water, and simmer in a large pot for 2.5 hours.
Cold-Dressed Cordyceps Flower
Ingredients: Cordyceps flower, green pepper, chili pepper, scallions, rice vinegar, sesame oil, salt, garlic
Instructions:
Remove cordyceps roots; soak in water for 10 minutes.
Cut chili/green peppers into rings; chop scallions; mince garlic.
Mix all condiments (except scallions) in a bowl to make sauce.
Rinse soaked cordyceps, blanch in boiling water, drain, and place on a plate.
Pour sauce over cordyceps and sprinkle with scallions. Done!
Clam & Cordyceps Flower Porridge
Ingredients: Dried scallops, cordyceps flower, Chinese yam, fragrant rice, salt, peanut oil
Instructions:
Wash fragrant rice; marinate with oil and salt for 30 minutes.
Peel and dice Chinese yam.
Put rice, dried scallops, and yam into a pressure cooker—add most of the water. Boil on high for 20 minutes, then turn off heat.
Open the lid, add cordyceps flower; bring to a boil on high for 30 minutes, then switch to low heat. Simmer for 10 more minutes.
Turn off heat; season with salt before serving.
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