When it comes to hazelnut mushrooms, there are a lot of people who don't know what they are. In fact, hazelnut mushroom is a kind of mushroom, the appearance is very similar to the mushroom, but it is not the same as the mushroom. Hazel mushrooms and some common mushrooms, such as mushrooms, enoki mushrooms, abalone mushrooms, have a high food value, its food value is reflected in its rich in essential nutrients.

Hazelnut mushrooms are different from many other mushrooms. Most other common mushrooms are eaten with tofu or in soup, but this is not the case with hazelnut mushrooms. Many people don't know the exact way to prepare hazelnut mushrooms. So, here's a good introduction about how to cook hazelnut mushrooms.

Hazel mushrooms for the fungi plant phylum fungi honey ring fungi of the substrate. It is known as the "mountain treasure", "the fourth treasure of the Northeast". Hazel mushrooms are smooth and refreshing, flavorful and nutritious, and are classified as a kind of food by some developed countries. Hazel mushrooms are umbrella-shaped, light yellow, brown after aging. Hazel mushrooms grow in July to August at the base of the trunk of broad-leaved coniferous trees, on behalf of the root, inverted wood and buried in the soil on the branches. Generally more in the shallow mountainous areas of the hazel wood on the hill, so the name "hazel mushroom".

Hazelnut mushroom from the Daxinganling primitive forest, it is rich in calcium, phosphorus, iron and other trace elements, potassium content is as high as more than 2,000 milligrams per 100 grams. In addition to protein, carotene, vitamin C and other nutrients, is more than ten times the general vegetables, by some developed countries as a class of food.

The common practice of hazelnut mushroom is hazelnut mushroom roasted cauliflower, the specific steps are as follows:

Cuisine and efficacy: hypertension recipes, hyperlipidemia recipes

Flavor: salty and fresh

Technology: braised

Hazelnut mushroom roasted cauliflower production materials:

Main ingredients: hazelnut mushroom (dry) 150 grams, cauliflower 100 grams, pork (lean) 100 grams

Seasoning: starch (peas) 5 grams, 2 grams of salt, 5 grams of soy sauce, 2 grams of vinegar, 15 grams of vegetable oil, garlic (white skin) 3 grams, 1 gram of sesame oil, 3 grams of green onion, 3 grams of ginger, 1 gram of pepper

1. Hazelnut mushrooms soaked in hot water and then drained and standby; cauliflower cut into small pieces, scalded in boiling water, then fished out of the cooling standby; pork cut thin slices standby.

2. Heat oil in a pan, cauliflower, hazelnut mushrooms fried, filtered oil. The remaining oil in the pot will be fried meat to seven minutes cooked, add soy sauce stir-fry coloring, then put cauliflower, hazelnut mushrooms, salt, rice vinegar, pepper water, and broth to the right amount, and change to a small fire slowly stewed.

3. When the soup is almost dry, turn to high heat; 10 grams of starch (starch 5 grams of water) thickening, and finally dripping sesame oil can be pot.

Effects: Enhance immunity. Cauliflower contains a chloride ---- indole, which can be converted into estrogen to prevent breast cancer.

This product is rich in nutrients, containing protein, crude fiber, iron, calcium, magnesium, potassium, and vitamins B1, B2, C, etc., can soothe the wind to live and activate, and strengthen the tendons and bones.

The Chinese medicine believes that: hazelnut mushroom is warm and sweet, can dispel wind and activate, strong muscles and bones, bright eyes.

So, the above is good, the practice of hazelnut mushrooms and general mushroom practice is very different. Regardless of the practice, the purpose of making hazelnut mushrooms is to satisfy people's appetite, it must be delicious. Not only to make the hazelnut mushrooms delicious, but also as far as possible not to destroy the nutrients of the hazelnut mushrooms, only so