Although shiitake mushrooms are not as precious as abalone and ginseng, their nutritional function is not weak at all, and their taste is richer and more delicious, and their cooking methods are varied. As a kind of fungus we often eat, mushrooms are excellent for steaming, frying, stewing and stewing. How to cook mushrooms? Here are two delicious mushroom practices.

Boiled mushrooms with chestnuts

Ingredients: dried mushrooms 100g, chestnuts 250g, proper amount of soy sauce, salt, sugar, cooking wine and chicken essence.

Exercise:

1, peeled chestnuts for later use.

2. Soak mushrooms in water and wash them.

3. Start the oil pan and fry chestnuts and mushrooms for a while.

4. Add some water, soy sauce, cooking wine, salt and sugar and cook for 20 minutes.

5. After the chestnuts are cooked, add some chicken essence to taste, and then concentrate the juice after the fire.

Steamed chicken with mushrooms and lotus leaves

Ingredients: fresh lotus leaf 1, dried mushroom 4, light chicken 1, Jinhua ham 30g, 5 red dates, 4 ginger, 2 onion, flat tip 50g, 2 teaspoons of soy sauce, 2 teaspoons of cornstarch, sesame oil 1 teaspoon, oil 1 tablespoon, pepper and a little salt.

Exercise:

1. Soak the mushrooms and cut them into 4 pieces each. Wash the flat tip to remove salt and put it in a bowl to soak in water. Divide each strip in half and tear it.

2. Wash and core the red dates and cut 4 pieces each. Cut the ham into1× 3cm pieces.

3. Wash the lotus leaves and cut off the thickest part in the center. Shred ginger and onion.

4. Cut the chicken neck with skin, cut a knife from the joint where the chicken wings are connected with the chicken body, and cut the chicken wings out. Similarly, cut a knife at the joint between the chicken leg and the chicken body, and then cut the chicken leg out. Cut a knife straight from the tail to the neck, separate the breast from the chicken back by 4, and leave another 5. Cut the chicken neck into 7 pieces. Cut 7 along the joint of thigh and calf, cut 2 pieces, cut 4 pieces of thigh, cut 4 pieces of calf and cut 4 pieces of two chicken wings. ...

Braised mushrooms

Stewing mushrooms is a common practice of mushrooms. Slow-stewed mushrooms taste better and their aroma is more volatile. Braised mushrooms are generally dried mushrooms, so that the stewed mushrooms are more fragrant and not easy to cook. Let's learn how to stew mushrooms.

Braised mushrooms in scallop oyster sauce

Ingredients: Lentinus edodes 150g, oyster sauce 100g, 4 pieces of ham, 2 pieces of ginger, appropriate amount of wine, appropriate amount of soy sauce, appropriate amount of oil, appropriate amount of chicken powder and appropriate amount of sugar.

Exercise:

1, prepare all materials, wash and soak them into software.

2. Oyster sauce is the essence of this dish. After washing, it should be marinated with wine, oil, chicken powder and ginger.

3, mushrooms soaked in soft pieces, you can also use the whole mushroom.

4. The grain size is large, and the 4th and 5th sizes are enough. Soak soft.

5. Use two slices of ham, which is delicious.

6. Heat the oil pan and stir-fry all the ingredients for a while.

7. Then put two bowls of water, and the top will be fine. Let the fire simmer 15~20 minutes. Remember to add wine, light soy sauce, oil consumption, abalone sauce and sugar and salt, and serve when the juice is dry.

Braised mushrooms in oil

Ingredients: 500g fresh mushrooms, sesame oil 10g, vegetable oil 10g, soy sauce 20g, monosodium glutamate 2g, cooking wine 10g, sugar 20g, salt 5g, oyster sauce 10g, ginger 5g.

Exercise:

1. Wash and slice ginger for later use.

2, mushrooms to pedicel, wash away the sediment, large pieces of mushrooms can be cut in half.

3. Stir-fry the wok over high fire, add sesame oil, heat to 50% and stir-fry ginger slices, cook wine and add mushrooms.

4. Stir-fry a few times and add soy sauce, sugar, monosodium glutamate, oyster sauce, salt and water.

5. After boiling, turn to low heat, dry the soup and pour the sesame oil out of the spoon. ...

The practice of mushroom soup

Mushrooms can be not only stewed and fried, but also used to make soup. The soup cooked with mushrooms tastes light and fragrant, and has certain health care function, which is very popular in Xian Yi. Let's see how to make mushroom soup.

The practice of stewing mushroom soup

Ingredients: 20g dried mushrooms, 30g dried dates, 75g peanut oil, 4g ginger, 50g cooking wine, 6g salt, monosodium glutamate 1g,

The practice of stewed mushroom soup;

1. Dried mushrooms are pedicled without soaking, and the precipitate is washed with cold water. Wash red dates.

2. Stew a cup with a lid, add 750g of water, mushrooms, red dates, refined salt, monosodium glutamate, cooked peanut oil, cooking wine and ginger slices, seal it with kraft paper, put it on a drawer and steam it for about 1 hour, and then take it out.

Practice of shredded pork soup with mushrooms

Ingredients: pork tenderloin 100g, mushrooms 100g, appropriate amount of oil, salt, chicken essence, sesame oil, coriander, starch and broth.

Exercise:

1, the mushrooms are soaked in advance, and the soaked mushrooms are shredded.

2. Shred lean pork, add starch, salt, cooking wine and pepper, size and marinate for 5 minutes.

3. Wash the remaining ingredients and cut them into shreds for later use.

4. Pour the oil into the pot and saute the shredded ginger.

5. Add shredded mushrooms and stir well.

6. Pour in broth (or water) and bring to a boil. Boil out the fragrance of mushrooms.

7. After boiling, add the shredded pork.

8. After adding shredded pork, quickly spread the shredded pork with chopsticks. Add a little salt and chicken essence. Burn for 2 minutes.

9. Sprinkle in coriander and pour in sesame oil.

Therapeutic effect of mushrooms

It is often said that eating mushrooms is good, and mushrooms are rich in nutrition. So what nutrition do mushrooms have? Taking sweet mushrooms as an example, the edible parts of dried mushrooms account for 72%, and each 100g edible part contains 13g water, 1.8g fat, 54g carbohydrate, 7.8g crude fiber, 4.9g ash, 124mg calcium and 41. What is the dietotherapy effect of mushrooms with such rich nutrition?

1. Regular consumption of mushrooms is beneficial to prevent rickets caused by disorder of blood phosphorus and blood calcium metabolism caused by vitamin D deficiency in infants, and can also prevent various mucous membranes and dermatitis of human body.

Mushrooms can also treat diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for indigestion and constipation.

3. Lentinan in mushrooms can improve the immune function of the body.

4. The water extract of Lentinus edodes has scavenging effect on hydrogen peroxide, and has a certain scavenging effect on hydrogen peroxide in the body, which can delay aging.

Mushroom cap contains double-stranded ribonucleic acid, which will produce interferon with anticancer effect after entering human body. Therefore, mushrooms have anti-cancer and anticancer effects.

6. Mushrooms contain purine, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids and prevent diseases such as arteriosclerosis and cirrhosis.

7. In many ancient books in China, it is recorded that Lentinus edodes can "benefit qi and not hunger, cure wind and break blood, benefit stomach and help food". People use it to help reduce the induction of acne and measles and treat headaches and dizziness.

Edible taboos of mushrooms.

Mushroom is a kind of food that has certain health care effect on human body, and most people can eat it. Qi deficiency, dizziness, anemia, decreased self-resistance, and eating mushrooms for the elderly and infirm can enhance the body's immunity and have certain benefits to the body. Mushrooms are good, but there are some taboos. Let's learn about the taboo of mushrooms.

1. Mushrooms are wind-driven foods, which are not suitable for patients with intractable skin itching. It is not suitable for people with spleen and stomach cold, dampness and qi stagnation or itchy skin.

2. Mushrooms are rich in biochemical substances. Eating them with tomatoes containing carotenoids will destroy the carotenoids contained in tomatoes and reduce their nutritional value.

3. Mushrooms contain vitamin D, and river crabs are also rich in vitamin D. When they are eaten together, the vitamin D content in the human body will be too high, leading to an increase in calcium, and long-term consumption will easily cause symptoms of stones.

4, mushrooms+donkey meat = easy to cause abdominal pain and diarrhea.

5, mushrooms+quail meat, quail eggs = easy to grow dark spots on the face.

6, mushrooms+crabs = easy to cause symptoms of stones.

7. Mushrooms contain vitamin D, and river crabs are also rich in vitamin D. When they are eaten together, the vitamin D content in the human body will be too high, leading to an increase in calcium. Long-term consumption is likely to cause symptoms of stones.

8. Mushrooms+tomatoes = destroy carotenoids and reduce nutritional value.

How to buy mushrooms

There are two kinds of mushrooms: dried mushrooms and fresh mushrooms. The quality of mushrooms in the market is uneven, so you should learn skills when buying mushrooms.

First, choose fresh mushrooms.

Choose fresh mushrooms to see the whole body. When choosing fresh mushrooms, you must choose the lid and handle. High-quality fresh mushrooms should be round, with the mushroom cap rolled down, uniform thickness, neat white folds, clean and dry, and the mushroom cap is 3 ~ 6 cm. The stipe is short and thick, fresh and tender, and the size is even. When you pinch the handle with your hand, it feels hard, and then it becomes fluffy as before. It is better to have wet hands but not sticky hands, no mildew, yellow-brown color and fragrant smell.

When it meets water, it turns black, or it is too dry, and it is broken by hand pressure, with poor quality; If the surface of the mushroom lid is dark and sticky, and the mushroom pleats have brown spots, it is not suitable for eating. Some unscrupulous traders soak mushrooms with formaldehyde in order to keep them fresh, so when choosing mushrooms, they must smell them to see if there is a pungent smell.

Second, the choice of dried mushrooms

1. Look at the shape: the general requirements for the shape of dried mushrooms are thick, neat, smooth and uniform in size; The bacterial folds are neat and delicate; Marginal degeneration and hypertrophy; The mushroom handle is short and thick, and it feels hard; No mildew, chips and scorch. Compared with fresh mushrooms, dried mushrooms need to be carefully selected. The selection of dried mushrooms mainly depends on the "face", that is, the mushroom cover. The thicker the bottle cap, the stronger the fragrance. The edge of the hat should be rolled inward. If it is straight, it means it is overcooked.

2, look at the color: the color is tan or dark brown, bright and bright is better, and the good mushroom noodles will have a slight matte; The color of bacterial folds is light yellow to milky white, and purple is old color.