Nutritional value: Pleurotus ostreatus is the most commonly eaten fungus in life. It has a full range of amino acids and rich mineral components. Pleurotus ostreatus also contains the sugar of Pleurotus ostreatus, which has certain antioxidant effect. Lysine in Pleurotus ostreatus is a component of total bile acids, which plays a major role in lipid digestion and dissolution of bile solids.
Suggestion: Pleurotus ostreatus tastes tender, smooth and refreshing. It is a delicious dish to mix cold dishes with plenty of water. If you like fried sea, you can add a small amount of onion, ginger and salt as seasoning. In addition, it can also be used to make soup, such as oyster mushroom and egg soup.
Highly recommended dish: Pleurotus ostreatus mixed with cold dishes. Clean Pleurotus ostreatus, break it into strips by hand, it is too cold after soaking in water, scoop it up, wring out the water, shred some red and green persimmon peppers, add garlic paste, pour a little soy sauce and sesame oil, and mix well.
Nutritional value: Pleurotus ostreatus not only contains basic vitamins and minerals, but also contains a variety of active substances, which is an ideal food for patients with hyperlipidemia and obesity. In addition, Pleurotus ostreatus contains ergosterol (pro-vitamin D) and trehalose, which can be converted into vitamin D in the sun, which is conducive to promoting the digestion and absorption of calcium by human body.
Suggestion: dried mushrooms are suitable for cooking with fish and meat because of their rich aroma, and can also be mixed with a variety of noodles, which is more nutritious and delicious. Fresh mushrooms have a fresh taste and are more suitable for matching with fresh fruits, such as fried rapeseed with mushrooms.
Highly recommended dish: stewed chicken with mushrooms. Soak Pleurotus ostreatus in warm water at 30~40℃ for 20 minutes, then add stew and chicken breast and cook together. Add soaked warm water when stewing black-bone chicken, and the taste will be more mellow.
Pleurotus eryngii is generally gray in color and symmetrical in size, and is famous for its sweet almond flavor and oyster flavor. Nutritional value: contains a variety of vitamins, magnesium, zinc and other minerals and rich sugar in Pleurotus eryngii. It has the effects of reducing blood lipid and improving human immunity, and is beneficial to antiviral drugs and anti-tumor.
Suggestion: Mushrooms have sweet almond flavor and crisp meat. Pleurotus eryngii is firm and realistic. Suitable for frying, roasting, stewing, stewing and soup making, and also suitable for western restaurants. Even if it is cold, it tastes good.
Highly recommended dishes: Pleurotus eryngii tricolor. Pleurotus eryngii can be fried with peas and carrots. Pleurotus eryngii can be soaked in water in advance, first stir-fry carrots and peas, and then stir-fry Pleurotus eryngii after soaking in water.
Coprinus comatus, also known as Coprinus comatus and auricularia auricula, etc. It is famous for its thick top and thin bottom, which looks like chicken and tastes like shredded chicken. Nutritional value: containing minerals and vitamins, low in calories. At the same time, it also contains the sugar of Coprinus comatus, bioactive egg white, Coprinus comatus essence, ester compounds and so on. It is a "new star in bacteria" with many health-care functions such as anti-oxidation and auxiliary blood lipid reduction. Suggestion: Coprinus comatus is fresh and delicious, which can be cooked and stewed for a long time. Its surface is smooth, not very "deoiled" and can be fried. Whether it is with meat food or with meat dishes such as carrots, it can make people appetite.
Highly recommended dish: Fried Coprinus comatus. Wash Coprinus comatus, carrot and pepper, cut into pieces, soak Auricularia auricula, wash, add Coprinus comatus and Auricularia auricula in the pan after oil is heated, stir-fry for a few minutes, then add carrot and pepper and stir-fry for a while.