Coprinus comatus gtsyj/ArticleShow? ArticleID=2472 (Figure) Raw materials: Coprinus comatus 350g, broccoli 200g, refined salt 15g, monosodium glutamate 30g, chicken essence 50g, broth 500g, fragrant fermented grains brine 750g, oil 100g.
Practice: 1, knock off the sediment from Coprinus comatus, remove the old roots from broccoli, and wash for later use. 2. Heat the wok and add the oil pan and broth. When the broth is boiled, add some salt and monosodium glutamate, and add Coprinus comatus and broccoli. When the soup boils again, scoop up the raw materials, sprinkle with salt, monosodium glutamate and chicken essence and mix well. When it is cold, put the fragrant brine, then put the Coprinus comatus and broccoli in a container and refrigerate for 2 hours.
Shrimp Coprinus comatus raw materials: Coprinus comatus 250g, shrimp 200g, egg white 1, cucumber 50g. Seasoning: 4g salt, 25g starch, 30g broth, cooking wine 15g rice vinegar, 2g sugar, 3g monosodium glutamate, water starch 15g peanut oil (about 75g) and 5g garlic foam.
Practice: 1. Soak Coprinus comatus in clear water, wash impurities, and cut in half; Remove the shrimp line from the shrimp, put it in a bowl, add egg white, salt 1 g and starch and mix well; Wash the cucumber and cut it into small pieces. 2. Take 1 small bowl, add clear soup, 3g of salt, cooking wine, rice vinegar, white sugar, monosodium glutamate and water starch, and mix well to form a thick juice.
3. Put the clean pot on the fire, put the peanut oil to 50% heat, add the shrimps and slide until cooked, and remove the clean oil. 4. Leave a little base oil in the original pot, and then heat it on the fire. Add garlic foam and cucumber slices into the pot, pour Coprinus comatus and shrimps and stir-fry for a few times, put them in the sauce and cook them. Stir them quickly and evenly, and serve.
Stir-fried Coprinus comatus raw materials: Coprinus comatus 200g, carrot 50g, salt, chicken essence, salad oil, starch and scallion oil. Practice: 1, Coprinus comatus and carrot are washed, sliced and blanched with boiling water.
2, put a little oil in the pot, add Coprinus comatus and carrots to stir fry, thicken after seasoning, and sprinkle a few drops of onion oil when starting the pot. Three fresh shad balls raw materials: 1 shad, loofah, Coprinus comatus, tremella fuciformis, chopped green onion, bacon, shrimp, raw powder, pepper and chicken powder.
Practice: 1. First remove the shad, leaving the whole head, bones and tail for later use. 2. Slice the shad meat, add proper amount of cornstarch, salt and pepper to the fish meat, stir it clockwise with chopped green onion, bacon and shrimp skin until it is gelatinous, then pound it until it is elastic and knead it into balls for later use.
3. Peel the loofah and cut it into ribs. Slice Coprinus comatus and Tremella, then drain. After absorbing the water, season it with chicken powder and oyster sauce, and put it at the bottom of the plate with loofah. Put the shad balls on it and steam for about 8 minutes. Then drizzle with soy sauce and cooked oil. Tip: Keep stirring in the same direction when you glue fish. Hold it steadily and forcefully clockwise. If it is repeatedly stirred in different directions, it will not be easy to gel.
As for loofah and Coprinus comatus, they are used to suck fish juice. Fried pork slices with Coprinus comatus raw materials: Coprinus comatus 225g, tenderloin 225g, green garlic 1.
Seasoning: (1) half a spoonful of wine, half a spoonful of soy sauce and half a spoonful of wet starch. (2) 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoons salt, 4 tablespoons water and half a tablespoon wet starch.
Practice: 1, sliced tenderloin, marinated with seasoning (1) 10 minutes; Wash Coprinus comatus and cut obliquely; Wash the green garlic and cut it diagonally. 2. First use 1 bowl of oil to heat it to 70%, then add the sliced meat and oil it. When it changes color, take it out and pour out the remaining oil.
3. Stir-fry Coprinus comatus with two tablespoons of oil, then put the sliced meat back into the pan and stir fry. Finally, add green garlic and all seasonings (2), and stir well to serve. Coprinus comatus bacon news3.xinhua/food/2004-12/10/content _ 2315 (figure) Ingredients: Coprinus comatus 100g, bacon 100g.
Seasoning: peanut oil 30g, salt 5g, monosodium glutamate 10g, sugar 5g, oyster sauce 10g, soy sauce 10g, appropriate amount of wet raw powder and sesame oil 5g. Practice: 1, sliced Coprinus comatus and salted pork were washed with clear water and cut into thick slices.
Note: (The curing method of salted pork is as follows: First, wash the pork belly, cook it, scoop it up, soak it in hot water, smear salt on it and cure it for 3 hours. ). Cut ginger and onion into long sections.
2. Add oil to the pot, add the Coprinus comatus, add salt and saute until fragrant, and pour out for later use. 3. Add a little oil to the pot. Stir-fry ginger slices and bacon until they are dry and fragrant, add monosodium glutamate, sugar, Coprinus comatus and onion, stir-fry for several times, thicken with wet raw flour and pour in sesame oil.
Stir-fried Coprinus comatus raw materials: Coprinus comatus and carrot seasoning: salt, chicken essence, salad oil, starch and scallion oil. Practice: 1. Wash Coprinus comatus and carrot, cut into pieces and blanch with boiling water. 2, put a little oil in the pot, add Coprinus comatus and carrots to stir fry, thicken after seasoning, and sprinkle a few drops of onion oil when starting the pot.
Delicious fungi-Coprinus comatus, Lentinus edodes, Hericium erinaceus, Volvariella volvacea, etc. , rich in dietary fiber, phosphorus, sodium, potassium, low energy, can prevent constipation. They are ideal for diet foods and can prevent cancer and bone aging. White oil Coprinus comatus material: skinless Coprinus comatus, lean meat, green pepper, red pepper, soup, chicken oil, peanut oil, salt, monosodium glutamate, pepper, onion, garlic and broad bean gouache.
Practice: 1. Coprinus comatus is cut into hob pieces, lean meat is cut into horse's eye pieces, green and red peppers are seeded and washed, cut into horse's eye pieces, onions are washed, thick pieces are cut with oblique knife, and garlic is cut into small pieces; 2. Take a small bowl, fill the soup, add salt, monosodium glutamate, pepper and broad bean gouache, and mix well to make white juice; 3. Pour peanut oil into the hot pot, add Coprinus comatus when it is 40% hot, slide it to 80% ripe, and pour it into the colander together with the oil; Put a little oil in the pot, fry the garlic slices until brown, then stir-fry the lean meat until fragrant, stir-fry the green, red pepper and onion a few times, then pour in the Coprinus comatus and mix well, move to low heat 1 min, pour in the mixed white juice and mix well, and pour in the chicken oil. Taste: the juice is white and fresh, sweet and crisp.
Four treasures of Zhu Jin tomato stew raw materials: mushrooms, Coprinus comatus, chicken leg meat, broccoli, potatoes, carrots, tomatoes, salt, sugar, tomato sauce, cream, pepper, garlic, onion, cooking oil, red wine, vinegar, sesame oil and chicken essence. Practice: 1, cut chicken into pieces, slice mushrooms, cauliflower, potatoes and carrots. 2. Broccoli, potatoes and carrots are cooked with water; 3. Put the oil in the pot, add the appropriate amount of butter to melt, add the garlic slices and onion and stir fry, stir fry the chicken pieces for a while, add the tomato sauce, mushrooms, Coprinus comatus and tomato pieces, cook the red wine, vinegar, chicken essence, salt and sugar, and stew for a while; 4. Put the cooked potatoes and carrots in the chicken.
How to cook Coprinus comatus to taste better?
The method of Coprinus comatus is as follows: Coprinus comatus fried meat slices Materials: Coprinus comatus, lean meat, carrots, green peppers, Jinzhen oyster sauce, salt, scallops, water starch: 1, meat slices cooking wine.
Marinate for a while. Stir a little dry starch evenly.
2. Wash and soak Coprinus comatus. 3, carrot cut hob block green pepper cut into small pieces.
4. Oil the pan after it is hot. Add Jamlom minced garlic.
Stir-fry the sliced meat until it is raw. Stir the carrots for a while.
Stir-fried Coprinus comatus. When the mushrooms are soft, stir-fry them in water.
Add seasoning. Stir-fry for a while and add the green pepper.
The water starch can be thickened and cooked. Stir-fried fresh squid with Coprinus comatus Ingredients: Coprinus comatus, fresh squid Accessories: green pepper, bean sprouts seasoning: salt, sugar, pepper, cooking wine, oyster sauce, onion, ginger and garlic. Cooking method: 1. Rooting Coprinus comatus, cleaning fresh squid and bell pepper, shredding, blanching and draining; 2. Slice the onion, mince the ginger, slice the garlic, light it in the pot, pour in the oil, stir-fry the onion, ginger and garlic after the oil is hot, then stir-fry the green pepper, Coprinus comatus, squid and bean sprouts, and add salt, sugar, pepper, cooking wine and oyster sauce.
Features: cool, tender, smooth and fragrant. The materials for cooking trotters with Coprinus comatus are: boiled trotters 400g, fresh Coprinus comatus 200g, garlic, chicken oil, vegetable oil, broth, refined salt, pepper, monosodium glutamate, cooking wine, water starch, ginger slices (disassembled) and onion slices.
Methods: 1. Add vegetable oil, ginger and onion to the pot over medium heat, stir-fry until fragrant, pour 400 ml of stock, bring to a boil, add pork trotters, simmer for 2 minutes, and take out.
2。 Wash Coprinus comatus and cut it in half.
Wash garlic, trim both ends, boil it in boiling water for 2 minutes until it is not cooked, take it out and cool it in clear water. 3。
Put the pot on the fire, pour the broth, first add the refined salt, cooking wine, pepper and monosodium glutamate, then pour the tendon, Coprinus comatus and garlic, then pour the water starch to collect the juice, pour the chicken oil, push it evenly, and plate it. Efficacy: slimming, beautifying, reducing blood fat and blood sugar.
Coprinus comatus bacon raw materials: Coprinus comatus 100g, bacon 100g, ginger 10g, onion 10g, peanut oil 30g, salt 5g, monosodium glutamate 10g, sugar 5g and oyster sauce/kloc-0. Operation: 1. Slice Coprinus comatus and salted pork and cut into thick slices.
Note: (The curing method of salted pork is as follows: First, wash the pork belly, cook it, scoop it up, soak it in hot water, smear salt on it and cure it for 3 hours. ). Cut ginger and onion into long sections.
2. Add oil to the pot, add the Coprinus comatus, add salt and saute until fragrant, and pour out for later use. 3. Add a little oil to the pot. Stir-fry ginger slices and bacon until they are dry and fragrant, add monosodium glutamate, sugar, Coprinus comatus and onion, stir-fry for several times, thicken with wet raw flour and pour in sesame oil.
Stir-fried lettuce with Coprinus comatus Ingredients: Coprinus comatus (222g), lettuce (1), red bell pepper (1) Seasoning: oil (3 tbsp), raw flour (1/2 tbsp), cooking wine method: 1. Wash Coprinus comatus and cut it into pieces obliquely; Cut the stems and seeds of the red bell pepper, and slice it obliquely.
2。 Remove leaves and skins from lettuce and cut into slices; Mix 1/2 tablespoons of raw flour with 3 tablespoons of clear water to make raw flour water.
3。 Heat 3 tbsps of oil, pour in Coprinus comatus and stir-fry for 1 min. Add red pepper slices and stir-fry evenly.
4。 Add lettuce slices and stir-fry for 1 min until the Coprinus comatus becomes soft. Add 1/3 cups of water and bring to a boil.
5。 Add 1/3 tbsps of cooking wine, 1/2 tbsps of chicken powder and 1/3 tbsps of salt, stir-fry to taste, and pour in 1/3 tbsps of sesame oil.
6。 Add corn starch to thicken, and serve.
Tip: 1, Coprinus comatus contains a lot of water, which is easy to seep after stir-frying. Thicken the soup with raw flour to make the soup thicker and more fragrant. You should first pour the Coprinus comatus into the pot and fry it in oil, then add the lettuce and fry it for seasoning. Lettuce is suitable for raw and hot frying, and the frying time should not be too long, otherwise the color will turn yellow and the crisp taste will be lost.
Braised pork knuckle with Coprinus comatus Material: one pork knuckle, Coprinus comatus in three ways: 1, Coprinus comatus sliced, put it into boiling water together with the pork knuckle, stir and pick it up for later use. 2. Boil the cooked pig tongue with bittern juice and 2 cups of water with sugar for about 30 minutes, and then slice it.
3. Take a large bowl, arrange the pork tongue and Coprinus comatus at intervals along the edge of the bowl, then fill the middle position with the remaining materials to make it a little firmer, put the whole bowl in a steamer 15 minutes and take it out. 4. Cover the whole bowl with a plate bigger than the bowl, turn the bowl upside down, pour out the steamed juice for later use, take off the bowl, the semi-finished product is a beautiful round, scald a few vegetables as the side, and make a thick sauce with the freshly put juice, oyster sauce, salt, sugar and raw flour.
Coprinus comatus in oyster sauce Ingredients: Coprinus comatus 300g, 3 tablespoons of oyster sauce Practice: Coprinus comatus is pedicled and washed; Boil the water in the pot and put the Coprinus comatus into the water; Heat oil in a pan, add onion and garlic, stir-fry until fragrant, and add Coprinus comatus and stir-fry for 1 min until cooked; Stir-fry salt and chicken essence in a pot, and finally pour in oyster sauce. Efficacy: Coprinus comatus is flat and sweet. Has the effects of benefiting spleen and stomach and stimulating appetite. It also contains anticancer active substances and effective components for treating diabetes. Long-term consumption has a good effect on reducing blood sugar concentration and treating diabetes, especially on treating hemorrhoids.
Stir-fried Coprinus comatus raw materials: Coprinus comatus and carrot seasoning: salt, chicken essence, salad oil, starch and scallion oil. Practice: 1. Wash Coprinus comatus and carrot, cut into pieces and blanch with boiling water. 2, put a little oil in the pot, add Coprinus comatus and carrots to stir fry, thicken after seasoning, and sprinkle a few drops of onion oil when starting the pot.
Delicious fungi-Coprinus comatus, Lentinus edodes, Hericium erinaceus, Volvariella volvacea, etc. , rich in dietary fiber, phosphorus, sodium, potassium, low energy, can prevent constipation. They are ideal for diet foods and can prevent cancer and bone aging. Stir-fried Coprinus comatus raw materials: Coprinus comatus 250g, onion 40g, sweet red pepper 40g, green pepper 40g. Seasoning: 20g oyster sauce, soy sauce 10g, yellow wine 15g, monosodium glutamate 1g, 3g sugar and a little black pepper. Suitable edible oil method: 65438.
The Mixing Bowl juice; First put oyster sauce and soy sauce in a bowl. 2。
Add monosodium glutamate, sugar and yellow wine and mix well for later use. 3。
Heat a wok spoon, add proper amount of cooking oil and stir-fry mushrooms. 4。
Stir-fry the mushrooms until they are slightly yellow. Sprinkle a little black pepper and stir fry. 5。
Stir-fry black pepper until it is fragrant, and put it in a bowl of juice to cook.
A Complete Collection of Coprinus comatus Practices
Coprinus comatus, also known as Coprinus comatus, is named because it looks like a chicken leg and tastes like shredded chicken. It has become a new rare edible fungus with commercial potential in artificial cultivation, and is known as "a rookie among bacteria".
Coprinus comatus integrates nutrition, health care and dietotherapy. It has excellent characteristics of high protein and low fat, and has good color, fragrance and taste. Mushrooms are white, long-fried, long-stewed, long-soup, smooth and tender in taste, and the products sell well in domestic and foreign markets.
Women who cook can choose more dishes they cook. Spiced Coprinus comatus raw materials: Coprinus comatus 350g, broccoli 200g, refined salt15g, monosodium glutamate 30g, chicken essence 50g, broth 500g, spiced brine 750g and oil100g.
Practice: 1, knock off the sediment from Coprinus comatus, remove the old roots from broccoli, and wash for later use. 2. Heat the wok and add the oil pan and broth. When the broth is boiled, add some salt and monosodium glutamate, and add Coprinus comatus and broccoli. When the soup boils again, scoop up the raw materials, sprinkle with salt, monosodium glutamate and chicken essence and mix well. When it is cold, put the fragrant brine, then put the Coprinus comatus and broccoli in a container and refrigerate for 2 hours.
Shrimp Coprinus comatus raw materials: Coprinus comatus 250g, shrimp 200g, egg white 1, cucumber 50g. Seasoning: 4g salt, 25g starch, 30g broth, cooking wine 15g rice vinegar, 2g sugar, 3g monosodium glutamate, water starch 15g peanut oil (about 75g) and 5g garlic foam.
Practice: 1. Soak Coprinus comatus in clear water, wash impurities, and cut in half; Remove the shrimp line from the shrimp, put it in a bowl, add egg white, salt 1 g and starch and mix well; Wash the cucumber and cut it into small pieces. 2. Take 1 small bowl, add clear soup, 3g of salt, cooking wine, rice vinegar, white sugar, monosodium glutamate and water starch, and mix well to form a thick juice.
3. Put the clean pot on the fire, put the peanut oil to 50% heat, add the shrimps and slide until cooked, and remove the clean oil. 4. Leave a little base oil in the original pot, and then heat it on the fire. Add garlic foam and cucumber slices into the pot, pour Coprinus comatus and shrimps and stir-fry for a few times, put them in the sauce and cook them. Stir them quickly and evenly, and serve.
Stir-fried Coprinus comatus raw materials: Coprinus comatus 200g, carrot 50g, salt, chicken essence, salad oil, starch and scallion oil. Practice: 1, Coprinus comatus and carrot are washed, sliced and blanched with boiling water.
2, put a little oil in the pot, add Coprinus comatus and carrots to stir fry, thicken after seasoning, and sprinkle a few drops of onion oil when starting the pot. Three fresh shad balls raw materials: 1 shad, loofah, Coprinus comatus, tremella fuciformis, chopped green onion, bacon, shrimp, raw powder, pepper and chicken powder.
Practice: 1. First remove the shad, leaving the whole head, bones and tail for later use. 2. Slice the shad meat, add proper amount of cornstarch, salt and pepper to the fish meat, stir it clockwise with chopped green onion, bacon and shrimp skin until it is gelatinous, then pound it until it is elastic and knead it into balls for later use.
3. Peel the loofah and cut it into ribs. Slice Coprinus comatus and Tremella, then drain. After absorbing the water, season it with chicken powder and oyster sauce, and put it at the bottom of the plate with loofah. Put the shad balls on it and steam for about 8 minutes. Then drizzle with soy sauce and cooked oil. Tip: Keep stirring in the same direction when you glue fish. Hold it steadily and forcefully clockwise. If it is repeatedly stirred in different directions, it will not be easy to gel.
As for loofah and Coprinus comatus, they are used to suck fish juice. Assorted vegetable Coprinus comatus raw materials: Lentinus edodes, Coprinus comatus, drumsticks each 100g, broccoli, potatoes, carrots and tomatoes each 30g, salt, sugar, tomato sauce, cream, pepper, garlic, onion, edible oil, red wine, vinegar, sesame oil and chicken essence.
Practice: 1. Dice chicken, slice mushrooms, shred cauliflower, potatoes and carrots. 2. Broccoli, potatoes and carrots fly separately.
3. Put oil in the pan and add appropriate amount of butter to melt. Stir-fry garlic slices and onions, stir-fry chicken pieces for a while, add tomato sauce, mushrooms, Coprinus comatus and tomato pieces, and cook with red wine, vinegar, chicken essence, salt and sugar for a while. 4. Put the cooked potatoes and carrots into the chicken 1 min.
5. After the dish is out of the pot, pour it into a dish decorated with broccoli. Coprinus comatus raw materials: 30g of pea seedlings, Coprinus comatus 100g, 30g of red bell pepper and 3 slices of ginger.
Salt, chicken essence, broth, sesame oil. Practice: 1. Take tender and pointed bean sprouts, slice Coprinus comatus, cut red bell pepper into diamonds, and blanch them with boiling water.
2. Put the broth into the casserole, add all the ingredients to boil, sprinkle a little ginger after seasoning, and finally add the right amount of sesame oil. Fried pork slices with Coprinus comatus raw materials: Coprinus comatus 225g, tenderloin 225g, green garlic 1.
Seasoning: (1) half a spoonful of wine, half a spoonful of soy sauce and half a spoonful of wet starch. (2) 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoons salt, 4 tablespoons water and half a tablespoon wet starch.
Practice: 1, sliced tenderloin, marinated with seasoning (1) 10 minutes; Wash Coprinus comatus and cut obliquely; Wash the green garlic and cut it diagonally. 2. First use 1 bowl of oil to heat it to 70%, then add the sliced meat and oil it. When it changes color, take it out and pour out the remaining oil.
3. Stir-fry Coprinus comatus with two tablespoons of oil, then put the sliced meat back into the pan and stir fry. Finally, add green garlic and all seasonings (2), and stir well to serve. Nutrition and selection of Coprinus comatus; Coprinus comatus is sold in Guangzhou farmers' market at present. These Coprinus comatus are artificially planted and can be safely eaten.
When buying, you can choose mushrooms with white bodies and swollen stalks to buy. The price is not expensive, generally around 5, 6 yuan or 6, 7 yuan.
According to the analysis, every100g of dried Coprinus comatus contains 25.4g of protein, 3.3g of fat, 58.8g of total sugar (containing 51.5g of carbohydrate), 7.3g of fiber, 0/2.5g of ash/kloc-0 and 346kcal of heat energy. Coprinus comatus contains 20 kinds of amino acids, the total amount is 65438 07.2%.
There are all eight essential amino acids. Every 100g of dried Lentinus edodes also contains 16 1.93mg of potassium, 34.0 1mg of sodium, 106.70mg of calcium and 19 1.47mg of magnesium.
Coprinus comatus has the functions of refreshing, improving intelligence, calming the nerves, benefiting the spleen and stomach, helping digestion and stimulating appetite. Coprinus comatus extract and concentrate contain anticancer active substances and effective components for treating diabetes respectively. Long-term consumption has a good effect on lowering blood sugar, especially on treating hemorrhoids.
How to prepare the edible video of Coprinus comatus?
Main ingredients Coprinus comatus 2 accessories ginger 3 slices garlic 2 cloves salt a little sugar a little chicken essence a little oyster sauce a little green pepper 1 red pepper 1.
step
Coprinus comatus in oyster sauce 1 1. Prepare the required materials.
Coprinus comatus in oyster sauce step 22. Wash Coprinus comatus and cut it into pieces with a hob.
Coprinus comatus in oyster sauce step 33. Wash the green pepper and cut it into triangles, and cut the ginger and garlic into small pieces.
Coprinus comatus in oyster sauce step 44. Add water to the pot and bring to a boil. Pour in Coprinus comatus and blanch until it is broken.
Coprinus comatus in oyster sauce step 55. Pick up and drain.
Coprinus comatus in oyster sauce. Stir-fry ginger and garlic in oil pan.
Steps of Coprinus comatus in oyster sauce. Add the Coprinus comatus and stir fry.
Processing steps of Coprinus comatus 88 in oyster sauce. Add a little salt and sugar and mix well.
Coprinus comatus in oyster sauce. Add green pepper and stir-fry until soft.
The steps of Coprinus comatus in oyster sauce are 10 10. Finally, add chicken essence and oyster sauce.
Steps of Coprinus comatus in oyster sauce:111. Stir well and serve.
How to make Coprinus comatus delicious?
Introduce a delicious and simple method of frying meat with Coprinus comatus 200g fresh mushrooms 200g lean pork 250g auxiliary oil, salt, ginger, onion, soy sauce and starch 1. Wash all mushrooms with clear water for later use. Coprinus comatus 3 slices or dices. Slice the lean meat. Marinate with salt, soy sauce and a little starch 10- 15 minutes. 5. Brush the pot to heat, add a little oil, and add ginger and onion after heating. 6. Pour in all kinds of chopped mushrooms. 7. Stir-fry until the mushrooms are cooked. 8. Heat another pot. Add chopped green onion and stir-fry until fragrant, then add marinated lean meat. 9. Stir-fry until the lean meat changes color 10. Pour in the cooked mushrooms and stir-fry for a while 1 12. Add some salt to taste 12. Then use a proper amount of soy sauce to color 13. Finally, the tips 65438+ was obtained by thickening with appropriate starch water.
2, mushrooms themselves are delicious, and refuse seasonings such as chicken essence and monosodium glutamate. Recommended website Coprinus comatus Practice Encyclopedia.
Good beans/cookbook/all /75 13.