Mushrooms contain the essence of nature and are very healthy and ideal food. High protein, low fat, rich in essential amino acids, minerals, vitamins and other nutrients. It tastes good, and it is not easy to get fat if you eat too much. In addition, mushrooms have a sixth taste besides sour, sweet, spicy and salty-umami. Mushrooms with other ingredients can play a refreshing role. Below, I've compiled 10 ways to eat mushrooms. I hope you like it.
First course: boiled mushrooms.
This dish is made of boiled meat slices. Using mushrooms instead of meat slices tastes better and healthier. Especially suitable for people who want to keep their weight and have a thirst for food. The double mushrooms are blended with red and bright soup, crisp and silky with a strong spicy taste. Definitely the first choice for the next meal.
Specific practices
Step 1: Prepare the ingredients. Ingredients: one bag of Pleurotus eryngii, one Pleurotus eryngii and one lettuce. Accessories: one tablespoon of bean paste, several cloves of garlic, and several dried peppers.
Step 2: Wash Pleurotus eryngii and cut it into two sections. Pleurotus eryngii was torn into strips by hand. Tear the lettuce into small pieces. Garlic is minced and dried pepper is cut into sections.
Step 3: Put the torn lettuce into a bowl.
Step 4: Add base oil into the pot. When the oil is hot, add the bean paste and stir-fry the red oil over low heat. Then add dried Chili and minced garlic. Continue to stir fry.
Step 5: Add broth or hot water to the pot.
Step 6: Put Pleurotus eryngii and Pleurotus eryngii into the pot. The fire is boiling.
Step 7: Add a little chicken essence before cooking. Then turn off the fire and pour the mushrooms and soup into the bowl.
Step 8: Add a teaspoon of dried Chili powder and a teaspoon of minced garlic to the bowl.
Step 9: Take another pot and pour in a little oil. When the oil burns and smokes, turn off the fire. Pour the oil on the minced garlic and Chili powder in the bowl, and you can smell the garlic and spicy taste immediately. In this way, the next meal is ready.
skill
1, the bean paste is salty, no need to add salt.
2, like sesame, you can put a little pepper in the last step.
Second course: Kung Pao Pleurotus eryngii
Everyone is familiar with kung pao chicken, which is a well-known Sichuan cuisine. Chicken is replaced by Pleurotus eryngii, which is more tender and smooth, adding a lot of color to the whole dish. It's super home cooking.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, 60 grams of peanuts, 2 onions, a small piece of ginger, a dozen peppers and a few dried peppers.
Step 2: Cut Pleurotus eryngii into small pieces, and spare onion, dried pepper and ginger.
Step 3: Put the peanuts in the pot, then pour in a little oil and fry them on low heat until cooked.
Step 4: Mix 2 tablespoons corn starch, 1 tablespoon salt, 4 tablespoons sugar, 3 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 1 tablespoon chicken essence into juice for later use.
Step 5: Pour the right amount of water into the pot. After the water is boiled, add Pleurotus eryngii 1 min and take it out for later use.
Step 6: Pour a little oil into the pot, and then put the pepper, dried pepper and ginger slices into the pot and stir-fry them for fragrance.
Step 7: Stir-fry Pleurotus eryngii in the pot.
Step 8: put the onion in the pot and stir-fry evenly.
Step 9: Pour the prepared juice into the pot and bring it to a boil.
Step 10: Pour the peanuts into the pot.
Step 11: Stir-fry evenly and serve with a little sesame oil.
skill
1, it is best to choose tender onions, which are more delicious.
2, finally put peanuts, the taste will be more crispy.
The third way: beef sauce with mushrooms.
This sauce is rich in flavor, mixed with beef and mushrooms, and has a unique flavor. The production is also very simple, the ingredients are very common and the use is very convenient. Dip in steamed bread, bibimbap and noodles are all good choices. If you can't eat it all at once, you can put it in a fresh-keeping box and heat it when you eat it again.
Specific production method
Step 1: Prepare the ingredients. 300g beef tenderloin, 30g mushroom, ginger 1 slice, yellow sauce150g, sweet noodle sauce150g.
Step 2: soak the mushrooms and clean them.
Step 3: Dice beef, cut mushrooms into powder, and cut ginger into powder for later use.
Step 4: Put the yellow sauce and sweet noodle sauce into a large bowl, then pour in 100 ml of water and mix well for later use.
Step 5: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the beef in the pot.
Step 6: Stir-fry until the beef turns white.
Step 7: Stir-fry Jiang Mo in the pot to get the fragrance.
Step 8: Stir-fry mushrooms in the pot.
Step 9: Pour the sauce into the pot and stir well.
Step 10: Stir-fry on low heat until the sauce thickens, and turn off the heat when bright oil oozes.
Fourth: Tear Pleurotus eryngii by hand.
Hand-torn Pleurotus eryngii tastes particularly good, like meat and pork belly. Serve with green pepper and oyster sauce, delicious and spicy. It's easy to make, and it can be served in ten minutes. So, I strongly suggest you give it a try.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, 1 pepper, appropriate amount of red pepper and garlic.
Step 2: Shred Pleurotus eryngii into strips, shred peppers, shred red peppers and mince garlic for later use.
Step 3: Pour a proper amount of base oil into the pot, add minced garlic and red pepper and stir-fry until fragrant.
Step 4: Stir-fry Pleurotus eryngii in the pot for two minutes.
Step 5: Seasoning. Put two spoonfuls of oyster sauce, 1 spoon of sugar, 1 spoon of salt and 1 spoon of soy sauce into a pot and stir well.
Step 6: Put the shredded pepper into the pot and stir-fry for 30 seconds.
Step 7: Sprinkle a little sesame oil before cooking.
Fifth: Assorted vegetables in casserole
This dish is light, palatable and full of flavor. The practice is also very simple, only a few short steps. The ingredients can be selected according to your own preferences. In short, it is delicious, simple and practical.
Specific production method
Step 1: Prepare the ingredients. Half a piece of tofu, four or five mushrooms, bean skin 1, Pleurotus eryngii 1, carrot 1, Flammulina velutipes 1 small handful, appropriate amount of rape, appropriate amount of onion and appropriate amount of ginger. After reading it, I found that there were messy winter bamboo shoots in the picture. Hmm … maybe it's for soy sauce ~ please ignore it ~)
Step 2: Slice tofu, Lentinus edodes, dried lentils, Pleurotus eryngii, carrot and ginger respectively, and cut onion into sections for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, put the tofu in the pot and fry it on low heat until both sides are slightly yellow. (Be sure to use a small fire all the way ~)
Step 4: Put the onion and ginger slices into the bottom of the pot, then put the dried lentils, mushrooms, Pleurotus eryngii, carrots and tofu into the casserole in turn, and then pour 1 bowl of clear water. (with clear water, the taste is slightly light. You can also pour in a bowl of broth, which will taste more delicious. )
Step 5: After the fire boils, turn to low heat and stew for 2-3 minutes.
Step 6: Put Flammulina velutipes and rape into the pot and boil again, then add 2 tablespoons of salt, 1 tablespoon of chicken essence and 1 tablespoon of white pepper to taste. You can pour a little sesame oil before cooking, which tastes better. (Easy-to-cook dishes must be put in the back ~)
Sixth: Soft fried mushrooms
This kind of soft fried mushrooms has crispy skin, soft inside and tender outside, mixed with salt and pepper, which makes people taste more fragrant. This dish has simple ingredients and simple preparation method. Just pay attention to a few points and you can do it well.
Specific production method
Step 1: Prepare the ingredients. 500 grams of fresh Pleurotus ostreatus, 2 egg whites, 50 grams of starch, 25 grams of flour, and a proper amount of salt and pepper powder.
Step 2: Remove the roots of Pleurotus ostreatus, then tear it into small pieces and clean it for later use.
Step 3: Put egg white, starch and flour into a large bowl, add 1g salt to taste, then slowly pour in about 30ml of water, stir until there are no particles, and fry into a paste. Different flours absorb different amounts of water, so the amount of water depends on the actual situation. The prepared fried paste should be thicker than yogurt, and it must not be too thin, otherwise it will not hang easily. )
Step 4: Blanch the Pleurotus ostreatus in boiling water for two minutes, then take it out and put it in cold water.
Step 5: Squeeze out the water in the mushrooms. Be sure to squeeze it dry, otherwise it will affect the paste, and the fried mushrooms will soon become soft. )
Step 6: Pour an appropriate amount of oil into the pot and start heating. When burning oil, put the mushrooms into the batter so that the surface is evenly covered with a layer of batter, as shown in the figure.
Step 7: After the oil is heated, put the mushrooms wrapped in batter into the oil pan one by one. Don't put it all in the pot at once, because it sticks together easily. )
Step 8: Bomb again. Take it out after the first frying, raise the oil temperature, and then fry the mushrooms in the pot for 30 seconds. The taste will be particularly crisp after frying. Next, sprinkle salt and pepper on the fried mushrooms and mix well to serve. (you can also eat it directly with salt and pepper, and it tastes just as good. )
Seventh: Pleurotus eryngii in oyster sauce
This is a very delicious automatic quick cooking, which is delicious, simple to make and has no difficulty.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, green pepper 1 each, carrot 1 each, and garlic.
Step 2: Slice Pleurotus eryngii, shred carrots, break green peppers into pieces, and slice garlic for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the carrots in the pan for 2 to 3 minutes. Carrots are the hardest to cook in this dish. Stir-fry carrots first.
Step 4: Put Pleurotus eryngii into the pot and stir fry 1 min.
Step 5: put the garlic slices in the pot and stir-fry them to give out the fragrance.
Step 6: Seasoning. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar and half a teaspoon of salt and mix well. Oyster sauce and soy sauce are salty, so be careful when adding salt again. )
Step 7: Put the green pepper into the pot and stir well.
Step 8: Sprinkle a little sesame oil before cooking.
Lane 8: Mushrooms and Rape
Mushroom rape is a home-cooked dish with mushrooms and rape as the main raw materials. It is full of color, flavor, rich in nutrition and convenient to use. Guests can set out banquet dishes. Stir-fry casually at ordinary times, which saves time and is delicious.
Specific production method
Step 1: Prepare the ingredients. Lentinus edodes, rape and garlic are appropriate.
Step 2: Cut the mushroom pedicle cutter and coriander in half from the root, and slice the garlic for later use.
Step 3: Mix one spoonful of soy sauce, one spoonful of soy sauce, half a spoonful of chicken essence, half a spoonful of sugar, half a spoonful of salt and one spoonful of starch into a bowl juice for later use.
Step 4: Pour the oil into the pot. When the oil temperature is 50% hot, add garlic slices and stir-fry to give a fragrance.
Step 5: Stir-fry the mushrooms in a pot, then add a spoonful of oyster sauce and stir-fry.
Step 6: Pour half a bowl of water into the pot.
Step 7: When the water is dry, add the rape and stir-fry evenly.
Step 8: Pour the bowl juice into the pot to boil, then pour a little sesame oil and take it out.
skill
1, mushrooms can also be cut by hand or broken into pieces to fry, which is more delicious. It's just that the shape of the pendulum may be a little worse. Suitable for daily family snacks.
2. Because the mushroom is intact, pour half a bowl of water in the pot to make it taste better.
3. There is no oyster sauce to use.
If you want to look better, you can fry rape and mushrooms separately. Stir-fry rape first, without soy sauce and other seasonings, only add salt and chicken essence to taste, so that the fried rape is green and beautiful. Then fry the mushrooms according to the above steps.
Ninth: Fried Pleurotus eryngii.
A super-fat way to eat Pleurotus eryngii is more fragrant than meat and very delicious.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, a little garlic, a little red pepper and a little shallots.
Step 2: Clean Pleurotus eryngii, dry the water, cut it into 0.5 cm thick chunks, and then cut some cross knives on its surface, don't cut it off. Draw some cross knives on the surface to make it more flavorful. )
Step 3: Chop garlic, red pepper and chives for later use.
Step 4: Take an empty bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, half a spoonful of salt, a little chicken essence, a little sugar, 1 tablespoon of starch and a proper amount of water to make a bowl juice. You can keep it without oyster sauce. )
Step 5: Pour a little oil into the pot. When the oil is hot, put the Pleurotus eryngii into the pot and start frying on low heat.
Step 6: Fry Pleurotus eryngii until it becomes soft, the corners are rolled up, and the surface is slightly yellow and mature. (Pleurotus eryngii can't be fried all at once, it can be fried several times. )
Step 7: Stir-fry all the Pleurotus eryngii and put it into the pot, then add the minced garlic and pepper and stir-fry until fragrant. If you can't eat spicy food, you can skip the pepper. )
Step 8: Pour the bowl of juice into the pot and boil it, so that every piece of Pleurotus eryngii is covered with soup. Finally, sprinkle with a little leek powder and serve.
Say a few more words:
I like to eat black pepper. When I fry Pleurotus eryngii, I can also sprinkle some chopped black pepper, which tastes better.
Number 10: Fried beef with Pleurotus eryngii
Stir-fried beef with Pleurotus eryngii is a very healthy and fast cooking. The beef is tender, the Pleurotus eryngii is delicious, and the whole dish is rich in color. It is highly recommended.
Specific production method
Step 1: Prepare the ingredients. 300g beef, 2 Pleurotus eryngii, Zanthoxylum bungeanum 1, red pepper 1, appropriate amount of garlic and appropriate amount of onion.
Step 2: remove the fascia from the beef and cut it into 3 cm thin slices. Slice Pleurotus eryngii, dice Chili and red pepper, slice garlic and mince onion for later use.
Step 3: Add half an egg white, half a spoonful of corn starch and half a spoonful of cooking wine to the beef in turn, then grab it evenly and marinate it for 10 minute.
Step 4: Take an empty bowl, add 1 spoon of salt, 2 tablespoons of soy sauce, half a spoonful of soy sauce, half a spoonful of chicken essence, 1 spoon of sugar, 2 tablespoons of corn starch and 5 tablespoons of water in turn, and stir evenly to make a bowl juice for later use.
Step 5: Pour the right amount of oil into the pot. When the oil is hot, put the beef slices into the pot, stir-fry until the color changes, and then take out the oil for later use.
Step 6: pour a little base oil into the pot, add chopped green onion and garlic slices and stir-fry until fragrant.
Step 7: Stir fry Pleurotus eryngii in the pot for about 2 minutes. Stir-fry until the Pleurotus eryngii is soft. )
Step 8: Stir-fry the beef slices in the pot.
Step 9: Stir-fry peppers and red peppers for 30 seconds.
Step 10: Pour the bowl of juice into the pot, stir well and serve.