If we don't chew Flammulina velutipes when we eat it, it will come out intact the next day. Other mushrooms are also structurally stable and difficult to digest. This is mainly because there is a special substance in mushrooms-chitin, which is a water-insoluble polysaccharide composed of acetylglucosamine and also participates in the formation of plant fungal cell walls, and its structure is similar to that of plant cellulose.
The cell wall of mushrooms is made of chitin, which is also found in crustaceans of shrimp, crabs and insects, so it is also called chitin. Chitin has good heat resistance, hot pot mushroom is difficult to cook, and its structure hardly changes. Chitin will be completely decomposed only when it reaches above 380°C, and the temperature of our cooking is generally around150 C, which is not enough to make mushrooms change so much.
Recommended food made of mushrooms:
First of all, seafood and mushroom barbecue slices
Material preparation: seafood mushroom, pork tenderloin, cucumber, oil, salt, sesame oil, onion, ginger, garlic, cooking wine, white pepper, soy sauce, chicken essence, water starch, etc.
1. cut the roots of the seafood mushrooms and wash them. If the mushroom is long, cut it in half and wash the cucumber.
2. Add water to the pot and bring to a boil. Add fresh mushrooms and blanch. After the water boils, cook for 2-3 minutes. Cook the fresh mushrooms until they are soft, and take them out.
3. Take out the fresh mushrooms and put them in cold water for cooling. Take out the fresh mushrooms and drain the water for later use.
4. Cut the onion into chopped green onion, mince the ginger, slice the garlic, slice the cucumber into rhombic slices, slice the tenderloin, put the cut tenderloin into a bowl, add cooking wine and white pepper, add a little water starch, and marinate for 10 minute. Adding cooking wine and white pepper to the sliced meat can remove the fishy smell of the meat, and adding starch can make the fried sliced meat tender and smooth.
5. Add oil to the pot and heat it. Add the sliced meat and stir-fry until the color turns white. Add chopped green onion, Jiang Mo and garlic and stir-fry until fragrant.
6. Add seafood mushrooms, stir well, add half a bowl of water, then add salt, chicken essence and soy sauce, boil and cook seafood mushrooms for 2-3 minutes.
7. After the time is up, add cucumber slices, stir-fry evenly, pour in appropriate amount of water starch to thicken, heat over high fire until the soup thickens, wrap it on the ingredients, pour in sesame oil, stir-fry a few times, turn off the fire, and then take out the pot. A delicious slice of braised pork with seafood and mushrooms is ready.
Second, dry-fried fresh mushrooms
Material preparation: Pleurotus ostreatus, eggs, oil, salt, white pepper, chicken essence, starch, salt and pepper or barbecue dip.
1, cut off the root of Pleurotus ostreatus, and then tear it into strips by hand.
2. Add water to the pot and bring it to a boil. Add Pleurotus ostreatus and blanch. After the water is boiled, cook the Pleurotus ostreatus until it becomes soft and take it out. Scalding Pleurotus ostreatus can remove impurities and odor of mushrooms.
3. After the Pleurotus ostreatus is taken out, immediately put it in cold water for cooling. Take out the Pleurotus ostreatus and rub it with your hands. Put it in a pot, knock in an egg, add chicken essence, white pepper and a little salt, and mix well.
4. Add starch several times, grab it evenly, so that each mushroom is covered with a layer of paste, then add 1 tablespoon oil and mix well, so that the fried mushrooms are more brittle.
5. Add oil to the pot and heat it to 60% to 70% heat. Add a mushroom, the mushroom will bubble around immediately, and the oil temperature will be fine. Put the mushrooms one by one and fry them in the oil pan, but don't pour them all at once, it will fry the mushrooms into a ball. Don't turn over the mushrooms after they are put in. Fry until it is solidified, turn over and fry until it has a hard shell.
6. Raise the oil temperature to 70% to 80%, add the mushrooms and fry them. Fry the Pleurotus ostreatus until it looks golden and crisp. Take out the mushrooms, drain the oil, put them in a plate, and dip them in salt and pepper or barbecue sauce according to personal taste. A dry-fried fresh mushroom of various colors and flavors is ready.