Preparation materials: fresh chicken 1, ginger onion, onion, salt, pepper, cooking wine, Flammulina velutipes, mushrooms, mushrooms, Pleurotus eryngii, crab mushrooms, Coprinus comatus, seafood mushrooms, vermicelli, coriander, white sesame sauce, sesame oil, spicy oil and minced garlic.
Exercise:
1. Make pot bottom soup first: prepare a fresh chicken, wash it and cut it into small pieces. Cook the chicken pieces in boiling water to remove fishy smell, take them out and rinse them with clean water. Put water in the pot, add chicken pieces to boil, skim off the floating foam, add a little cooking wine, add onion, ginger and onion, and stew over medium heat until the chicken is soft and rotten.
2, wash all the mushrooms, mushrooms need to be brushed with a brush, and others are generally cut off and washed.
3, mushrooms go to the roots and slash four times, forming a cross.
4. After the mushrooms are scrubbed, cut several knives densely, and don't cut off the bottom.
5. Pleurotus ostreatus is torn into strips.
6. Pour the chicken soup into a hot pot, add salt, pepper, onion, ginger and cooking wine to boil.
7. First soak the vermicelli in water, add various mushrooms, and add vermicelli and coriander.
8. Dip it in white sesame sauce, sesame oil, spicy oil, minced garlic and fresh soy sauce.
9. The hot pot tour kicked off.
Mushroom soup is light and sweet, with simple cooking method and rich nutrition. Cooking soup with various mushrooms can not only keep the fresh flavor of various mushrooms, but also meet the needs of different people for different mushrooms. It is also excellent to make a mushroom soup at home on weekdays. Let's learn how to make mushroom soup.
The practice of mushroom soup 1:
Ingredients: 6 mushrooms, 6 straw mushrooms, appropriate amount of Agrocybe aegerita, appropriate amount of Pleurotus ostreatus, a bowl of broth, a garlic, appropriate amount of ginger, appropriate amount of oil and salt.
Exercise:
1, prepare all kinds of mushrooms.
Step 2 soak mushrooms.
3. Wash mushrooms and prepare ginger and garlic.
4, hot pot oil, saute ginger and garlic.
5. stir-fry mushrooms.
6. Add stock and bring to a boil.
7. Move the materials to the pressure cooker and simmer for 30 minutes.
8. Open the lid and season with salt.
Method 2 of mushroom soup:
Ingredients: ribs, hypsizygus marmoreus, crab mushroom, boletus, Tricholoma matsutake, salt, onion, 2 slices of ginger, cooking wine, sugar,
Exercise:
1. Add ginger slices, shallots and cooking wine to the ribs, wash them and put them in a stew.
2. Boletus and Agaricus blazei are soaked in warm water and white sugar, washed and put into a stew pot.
3. Remove the pedicels of crab-flavored mushrooms and seafood mushrooms, and put them into a stew after flying.
4. Slice ginger and onion in a saucepan, add clean water or warm water, cover the lid, cook for 20 minutes, then simmer for 2-3 hours, and season with salt.
The practice of mushroom pot doesn't like light mushroom soup, you can try mushroom pot. Compared with mushroom soup, mushroom pot can not only keep the fresh flavor of mushrooms, but also taste more fragrant. Let's learn how to make a mushroom pot.
Exercise 1:
Ingredients: Flammulina velutipes 50g, Lentinus edodes 50g, Pleurotus ostreatus 50g, Pleurotus eryngii 50g, Auricularia 20g, 1 green garlic 50g, oyster sauce 50g, salt 50g, onion 50g, ginger 50g, oil 50g.
Exercise:
1, auricularia auricula is torn into small flowers, Pleurotus ostreatus is torn into small pieces, Pleurotus eryngii is sliced, Lentinus edodes is sliced, and Flammulina velutipes is separated into small flowers.
2. Put oil in the wok, add chopped leek and minced garlic and stir fry.
3. Add various mushrooms and stir fry for 3 minutes.
4. Pour all kinds of fried mushrooms into the pot, add a little oyster sauce, and add a little salt to cook all kinds of mushrooms according to the situation.
5. Chop the onion and garlic, put in the green garlic and turn off the fire.
note:
1, add oyster sauce and add salt according to personal taste. Oyster sauce hardly needs monosodium glutamate.
2, the proportion of various mushrooms does not need to be very accurate, you can put more if you like.
3, green garlic powder is the finishing touch, must be put.
Exercise 2:
Ingredients: 20g of dried tremella, Pleurotus eryngii150g, Agrocybe aegerita100g, Lentinus edodes100g, Volvariella volvacea100g, Lentinus edodes100g. Chinese cabbage 300g, beef tendon balls, pork balls, cuttlefish balls, shrimp balls, crab balls, 2 onions, 2 slices of ginger, 2 teaspoons of peanut oil, salt 1 teaspoon, chicken essence 1/2 teaspoons, and a little pepper.
Exercise:
1, soak the tremella in advance and clean it; The meatballs are first taken out and thawed; Clean all the materials, slice Pleurotus eryngii, cut Agrocybe aegerita into sections, cut straw mushrooms into two sides, remove the pedicels of winter mushrooms and cut the heads of Flammulina velutipes; Wash Chinese cabbage and cut into large pieces; Cut onion into sections;
2. Boil the water in the pot, add a little salt, pour all mushrooms (except Flammulina velutipes) into the fire, and drain them.
3. Add a proper amount of water and ginger slices to the pot, add peanut oil, Chinese cabbage, tremella and meatballs after boiling, add crab * * *, all mushrooms and onions when the vegetables are cooked quickly and the meatballs are big, add salt and chicken essence after the whole pot is cooked, and sprinkle a little pepper to eat.
Mushrooms are the general name of most used mushrooms. At present, there are more than 350 kinds of mushrooms known in China, among which more than 30 kinds are cultivated artificially. Common mushrooms are Lentinus edodes, Volvariella volvacea, Mushrooms, Hericium erinaceus, Pleurotus ostreatus, Agrocybe aegerita, Dictyophora, Tricholoma matsutake and so on. Among mushrooms, Pleurotus ostreatus, Lentinus edodes and Flammulina velutipes are the most popular. Let's look at the common mushrooms.
1, Lentinus edodes: Normal Lentinus edodes are round and straight, with thick mushroom umbrella, smooth cover and unbreakable quality; The handle holding the mushroom has a hard feeling, and the mushroom umbrella will expand as before when it is released; The color is yellow and brown, the folds under the mushroom umbrella must be tight and white, and the handle is short and thick; There is a fragrance in the distance. Mushrooms can be stewed and fried, or they can be made into soup.
2. Pleurotus ostreatus: flat-topped, light brown, good Pleurotus ostreatus with large slices, thick umbrella cover, complete edge of umbrella cover, few fractures, white or yellowish pleats, even pleats and short stalks. Pleurotus ostreatus can chase wind and dispel cold, relax muscles and tendons, and has a fresh and tender taste. It is suitable for cooking and can also be used as egg drop soup.
3. Volvariella volvacea: Volvariella volvacea is named because it often grows in damp and rotten straw. Volvariella volvacea is fat, thick, short, smooth and delicious. Volvariella volvacea has the functions of cooling summer heat, nourishing yin and promoting fluid production. Volvariella volvacea is best for stir-frying to keep vitamin C. Before you put it in the pot, you can cut a cross-shaped knife on the lid of the fresh Volvariella volvacea, which makes it easier to taste.
4. Flammulina velutipes: Flammulina velutipes is called Flammulina velutipes because of its slender handle and the shape of day lily. Flammulina velutipes is suitable for cold salad. Flammulina velutipes has a full range of amino acids, which can promote children's intellectual development and is known as "intelligent mushroom". The most common practice of Flammulina velutipes is cold salad.
5. Agrocybe aegerita: The surface of Agrocybe aegerita is smooth, dark reddish brown at first, with shallow wrinkles, and the flesh (except the surface and the base of the stipe) is white, with fibrous stripes and medium solid. Fresh Agrocybe aegerita is fragrant and delicious, and can be fried with beans.
6. The more precious mushrooms are Tricholoma, Tricholoma matsutake, Boletus, truffles and so on. The output is not high and the price is high, so the consumption rate is not high.
The therapeutic effect of mushrooms is that mushrooms grow from mature spores to hyphae. There are many kinds of mushrooms. Our common mushrooms are Flammulina velutipes, Pleurotus ostreatus, Lentinus edodes, Agrocybe aegerita, Pleurotus eryngii and Volvariella volvacea. Let's learn about the dietotherapy function of common edible fungi.
1, Pleurotus ostreatus contains anti-tumor cell polysaccharide, which can improve the body's immunity. Pleurotus ostreatus can also treat autonomic nervous disorder, and has an auxiliary treatment effect on female climacteric syndrome.
2. Mushrooms are rich in potassium and calcium. It also contains ribose. It can inhibit the increase of liver cholesterol, promote blood circulation, lower blood pressure and nourish skin. Diet Note: Cooked mushrooms should be kept in the refrigerator to avoid nutrient loss.
3. Flammulina velutipes is called "intelligent mushroom" or "intelligent mushroom" in Japan. Flammulina velutipes has a particularly high lysine content, which can promote children's intellectual development and brain health, and is known as "educational mushroom". Diet note: Flammulina velutipes should be cooked and not eaten raw. People with spleen and stomach deficiency and cold should not eat more Flammulina velutipes.
4. Volvariella volvacea has the highest vitamin C content, which can promote human metabolism and improve immunity. It has detoxification function. For example, after lead, arsenic and benzene enter the human body, they can be combined with it and excreted with urine. It can also slow down the body's absorption of carbohydrates and is the best food for diabetic patients.
Hericium erinaceus can nourish and promote digestion and protect gastrointestinal tract. It contains a variety of amino acids and rich polysaccharides, and has the functions of helping digestion, helping sleep, relieving asthma and repairing smooth muscle, and is suitable for asthma patients.
6. Agrocybe aegerita has the effects of tonifying kidney, promoting diuresis, treating lumbago, eliminating dampness, strengthening spleen and stopping diarrhea, and is an ideal food for patients with hypertension, cardiovascular diseases and obesity.
Who is suitable for eating mushrooms? Mushrooms have high nutritional value, and most mushrooms have a certain health care effect on human body after eating. Medical research has proved that many mushrooms contain anticancer active ingredients, which is helpful for the rehabilitation of cancer patients. Hericium erinaceus has also been used to develop drugs to treat stomach diseases. Who is suitable for eating mushrooms? Let's take a look at the suitable edible mushrooms of common mushrooms.
1, Pleurotus ostreatus: generally eaten, especially suitable for the weak, menopausal women, hepatitis, digestive system diseases, rickets, cardiovascular diseases, urinary calculi and cancer patients.
2, straw mushroom: stomach diseases, including chronic gastritis, stomach and duodenal ulcers should be eaten; People with weak constitution, malnutrition and neurasthenia should eat; Cancer patients, especially patients with esophageal cancer, cardiac cancer and gastric cancer, should eat; Patients with cardiovascular diseases should eat it.
3, mushrooms: qi deficiency dizziness, anemia, leukopenia, decreased self-resistance, and suitable for the elderly and the weak; People with hyperlipidemia, hypertension, arteriosclerosis, diabetes and obesity should eat it; Cancer patients and tumor patients should eat after radiotherapy and chemotherapy; Acute and chronic hepatitis, fatty liver, gallstones and constipation should be eaten; Children with measles and rickets are suitable for eating; Patients with nephritis should eat.
4. Flammulina velutipes: Suitable for the elderly, children, cancer patients, patients with liver diseases, gastric and intestinal ulcers, patients with cardiovascular and cerebrovascular diseases with insufficient blood and malnutrition.
5. Hericium erinaceus: people with low immunity and people with high brain power; People who are allergic to fungus food should use it with caution. Babies and old people can eat it.
Patients with cardiovascular diseases and gastrointestinal diseases should eat Hericium erinaceus. Suitable for all ages. People with cardiovascular diseases, digestive system diseases and cough and asthma can eat it.
6. Tricholoma matsutake: a sub-healthy person with weak constitution and easy fatigue; Cancer prevention, cancer patients and postoperative patients; Patients with cardiovascular diseases; Diabetic patients; Pregnant women and postpartum people; Anti-aging beauty women; Sick children who don't like to eat; People with indigestion and weak gastric motility are suitable for eating Tricholoma matsutake.