Hericium fulvous candy 1, ingredients dried hericium 5 kg, sugar 30 kg, 80 Baume degree of glucose syrup 61 kg, 3.2 g of food coloring, citric acid appropriate, agar 4 kg, water 40 kg. 2, the system of law Hericium mushrooms into boiling water and soak for several minutes later, washed repeatedly with warm water 3 times, remove the bitter taste, and then poured into the water stew 1 hour, with gauze pressing filter, take its juice. Agar cut into small pieces 2-3 cm long, soaked in cold water, washed, drained, and boiled together with sugar in Hericium erinaceus juice. After the agar is completely melted, remove the foam from the surface of Hericium erinaceus juice, and then put glucose syrup to cook until the time of 102-108 °C ceasefire; cool to 70-75 °C, add citric acid, food coloring, fully stirred; When the temperature drops to 65°C, pour it into a candy model and immediately cool it to make it solidify, and then place it in a drying room or in an infrared oven at about 50°C to dry it. The same method can also be used to process shiitake, tremella, marshmallow, and the like. Mushroom Flavored Candied Fruits 1. Raw materials are made of clean and unimpaired fresh oyster mushroom stalks or dried oyster mushroom stalks that are free from mold and insects. The sugar is used as the auxiliary material. 2. Method 1 Raw material finishing: Dry oyster stalks soaked with water for 4-6 hours (shrimp stalks do not need to be soaked), pick up and rinse, cut and grow 2-3 cm, width 1-1.5 cm long strips, drain dry. 2 Salting: Put the drained mushroom stalks into the tank and salt them for 12 to 24 hours using a layer of salt with a mushroom handle. Remove and rinse the salt with water. 3 boiled sugar: according to the production of candied fruit, add sugar and boil in batches. After boiling sugar 3-4 times, the mushroom stalks are soaked in the sugar liquid for 24 hours, picked up, heated, concentrated, rapidly cooled, and then used. 4 Drying: The above cooled mushroom stems are dried or dried. 5 packs of sugar: Add sugar to the water and dip it. When it is in the form of a filament, pour the dried candied fruit into the sugar pan and mix it until the sugar liquid is gradually wrapped on the surface of the candied fruit and a white sugar coating can be taken out. Grass mushroom shrimp slices 1, raw materials, 10 kg of late rice, straw mushroom 1 kg. 2. Refine the rice and wash it again, soak it in 25 kilograms of water for 3 hours, grind it into rice slurry (requires delicate sliding hand). 3, Steamer Take bamboo steamer placed in the water pot (but the water can not be immersed in the bottom of the steamer), the steamer is covered with no leakage of gauze, covered steamed to the upper gas, and then mix the rice pulp and straw mushroom mix, with Scoop the amount of rice pulp into the surface of the steamer and make it about 0.5 mm thick. The upper cover is steamed for 4-5 minutes, and the lid is lifted with two fingers from both ends of the cloth. Lay the dough on the wood inwards and remove the gauze. 4, sunburned skin after cooling with a certain degree of flexibility, can be lifted one by one on a clean bamboo mat drying. After drying to 60% dry, each 5 pieces are overlaid into a small bar, cut into a variety of shapes of shrimp slices of the same size, and dried in the sun.