The shiitake mushroom is the second largest edible fungus in the world and one of China's specialties, known in folklore as the "mountain treasure". It is a kind of fungus that grows on wood. It is a kind of fungus growing on the wood. It has a delicious flavor, refreshing aroma, rich in nutrients, and is known as the "Queen of Plants". Shiitake mushroom is rich in vitamin B group, iron, potassium, vitamin D original (after sun exposure into vitamin D), taste sweet, sex flat. The main treatment for loss of appetite, less gas and fatigue.

Chinese mushroom name: shiitake mushroom

Chinese alias: flower mushroom, shiitake letter, vertebrate mushroom, winter mushroom, thick mushroom, flower mushroom

Classification: Umbelliferae, Mushroom family, Shiitake mushroom genus

Altitude: 2,100-2,400 meters 1, substrates 2, spores 3, mycelium and locks united

China's shiitake mushroom export trade in recent years 10 years has gradually increased, annual Increase rate of about 2%, at present China's annual production of shiitake mushroom 80,000 tons, in the global 100,000 tons of more than 80%, ranking first in the world, the export of 36,000 tons, also ranked first in the world, followed by Japan, South Korea in the third place. Distributed in China, Zhejiang, Fujian, Taiwan, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guangdong, Guangxi, Hainan, Guizhou, Yunnan, Shaanxi, Gansu and other regions.

Dried shiitake mushroom edible portion accounts for 72%, each 100g edible portion contains 13g of water, 1.8g of fat, 54g of carbohydrates, 7.8g of crude fiber, 4.9g of ash, 124mg of calcium, 415mg of phosphorus, 25.3mg of iron, 0.07mg of vitamin B1, 1.13mg of vitamin B2, and 18.9mg of nicotinic acid.

Fresh shiitake mushrooms, except for 85-90% of water, solid matter in the solid. In addition to water content of 85-90%, the solids contain 19.9% crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber and 3% ash. Shiitake mushroom is rich in vitamin D, but little vitamin C, and lack of vitamin A and A original. Shiitake polysaccharide can increase the vitality of helper T-cells and enhance the body's humoral immune function. A large number of practices have proved that shiitake mushroom has a wide range of cancer prevention and treatment and has been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also play a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, weight loss and so on. Many ancient books in China recorded that mushrooms "benefit gas, not hunger, treating the wind to break the blood and benefit the stomach to help eat". It is also used to help induce pox and measles, and to treat headache and dizziness. Modern research has proved that mushroom polysaccharide can regulate the activity of T-cells with immune function in the body, and can reduce the ability of methylcholanthrene to induce tumors. Shiitake mushroom has a strong inhibitory effect on cancer cells, the inhibition rate of mouse sarcoma 180 is 97.5%, and the inhibition rate of Ehrlich carcinoma is 80%. Shiitake mushrooms also contain double-stranded ribonucleic acid, which can induce the production of interferon and have anti-viral ability. Shiitake mushrooms contain water-soluble fresh-flavored substances that can be used as food flavorings, and their main components are nucleic acid components such as 5'-uridylic acid.

The flavor component is mainly shiitake essence (lentionione) generated by the decomposition of shiitake acid. Therefore, shiitake is an important edible and medicinal mushroom and flavoring for people. The fresh flavor component of shiitake mushroom is a class of water-soluble substances, and its main components are 5′-guanosine acid, 5′-AMP, 5′-UMP and other nucleic acid constituents, all of which contain about 0.1%. Its flavor component is mainly shiitake acid decomposition of shiitake essence.

Shiitake mushroom contains a molecular weight of 1 million anti-tumor components ----- shiitake polysaccharide, contains components to reduce blood lipids ----- shiitake taisheng, shiitake adenine and adenine derivatives, shiitake mushrooms also contain antiviral components ------ interferon inducer ---- double-stranded ribonucleic acid, is one of the rare health food. Shiitake mushroom contains high unsaturated fatty acids, also contains a large number of can be transformed into vitamin D ergosterol and fungal sterols, for the enhancement of anti-disease and prevention of colds and flu and the treatment of the order of a good effect. Regular consumption is beneficial to the prevention of rickets caused by blood phosphorus and calcium metabolism disorder due to the lack of vitamin D, especially for infants, and it can prevent all kinds of mucous membrane and dermatitis in human body. Shiitake mushroom contains lentysin, which can prevent vascular sclerosis and lower blood pressure, and serum cholesterol-lowering components (C8H1104N5, C9H1103N5) have been isolated from shiitake mushrooms. The ash of shiitake mushrooms contains a large amount of potassium salts and other mineral elements, and is considered to be an ideal food for preventing acidic food poisoning. The carbohydrates in shiitake mushroom are mostly hemicellulose, and the main components are mannitol, alginose and mycose (mycose), glucose, pentosan, methyl pentosan and so on.

Effects

Shiitake mushrooms are sweet, flat and cool in nature; they are used in human liver and stomach meridians.

It has the effect of tonifying the liver and kidney, strengthening the spleen and stomach, benefiting qi and blood, benefiting the intellect and tranquilizing the mind, and beautifying the face. It can also resolve phlegm and regulate qi, benefit the stomach and harmonize the middle, detoxification, anti-tumor, and support acne rash.

It is used for treating loss of appetite, physical weakness, urinary incontinence, constipation, obesity, tumor and sores.

Use

1. The sprouted mushrooms should be kept in the refrigerator to keep them cold so as not to lose the nutrients;

2. Don't discard the water used for sprouting the mushrooms, as a lot of nutrients are dissolved in the water;

3. clean water to rinse it off, which will preserve the fresh flavor of the shiitake mushrooms.

Recipe

Winter Mushroom Tortellini

Main Ingredients:

20 mushrooms, 250 grams of battered shrimp, 15 grams of minced ham, 2 raw clean water chestnuts, 2.5 grams of green vegetables, and one egg white (weighing about 50 grams).

Accessories:

10g of chicken fat, 15g of cooked lard. 10 grams of minced green onion, 5 grams of green onion, 1 gram of refined salt, 1.5 grams of monosodium glutamate, 10 grams of shaoxing wine. 15 grams of ginger water, 5 grams of dry starch, 5 grams of wet starch.

Production:

Select the uniform size of 20 mushrooms, soaked in water, rinsed and squeezed dry, remove the tip, face down in the plate rows, sprinkled with some dry starch, the paste of shrimp minced plus Shaoxing wine stirred into the stuffing, extruded into a small walnut-sized balls of 20, respectively, placed in the mushroom on the tray, and then the end of the ham, the end of the scallion were sprinkled on top of the (or with slices of ham and scallion and so on, made into a variety of flowers, grass-shaped) that is into a mushroom tray. Sprinkle chopped ham and green onion on top (or use ham slices and green onion to make various flower and grass shapes). The mushroom tray into the plate, on the cage over medium heat and steam for 4 minutes (can not steam too much, so as not to avoid shrimp too old) removed from the water, surrounded by blanched green cabbage leaves. Another take the frying pan in the high fire heat, under the lard, into the scallion bias to the flavor, cooking wine 5 grams, add broth, 1 gram of salt, after boiling, fishing out the scallion, add monosodium glutamate 1 gram, with wet starch thinning thin gravy, poured in the mushrooms on top of the toeraght, drizzled around the chicken oil that is into the.

Mushroom meat

Main ingredient: about a catty of meat, sliced

Accessories: mushrooms, garlic, etc.

Production:

1, hot oil, burst the garlic, sautéed mushrooms

2, thickening, thickening rolled and then put the meat, stir fry for about 2 minutes. You can, on the plate, otherwise the meat will be old.

Shrimp stuffed with mushrooms

Main ingredients: fresh shrimp, mushrooms.

Accessories: cooking wine, minced garlic, minced ginger, white pepper and water starch.

Making:

First step: a small bowl of fresh shrimp, peeled, cut the back of the shrimp with scissors, wash off the sand line. Chopped, slightly chopped, add some cooking wine, minced garlic and ginger, white pepper and water starch, stir out sticky. Remove the stems of fresh mushrooms, wash and set aside.

Step 2: With the surface of the mushrooms down, spoon the stuffing into the mushrooms.

Step 3: Place in a covered microwaveable vessel.

Step 4: Cover the lid, put it into the microwave, turn it for 3-4 minutes, arrange the stuffed mushrooms into another plate, there will be some juice in the original plate from steaming the mushrooms, you can pour it into a small bowl, and then add a little bit of water starch, stir it well, and then turn it in the microwave for 30 seconds, it will become a thin gravy, and then pour it on top of the shrimp, and it will be ready.

Simmered fresh shiitake mushrooms

Main ingredient: fresh shiitake mushrooms.

Accessories: salt, soy sauce, chicken broth, chicken essence, green onion, ginger, sugar, sesame oil.

Production:

1, the fresh mushrooms remove the roots and tips washed, put into a pot of cool water to boil, fished out of the water to be used;

2, sit in a pot on the fire into the oil, hot oil into the onion, ginger stir-fry also flavor, pour chicken broth, salt, soy sauce, chicken essence, sugar, mushrooms, pots and pots and then switch to a small fire simmering, to be thick dripping into the sesame oil, into the dish can be cooled.

Mushroom loin

Main ingredient: 200 grams of pork loin, 100 grams of mushrooms.

Accessories: 3 grams of refined salt, monosodium glutamate 1), 5 grams, 15 grams of wine, 4 grams of green onion, 25 grams of egg white. Sesame oil 10 grams, 750 grams of cooked lard (70 grams of oil), 25 grams of wet starch.

Making:

1), wash the mushrooms, large pieces cut small. Pork tenderloin with a top knife cut into thin slices, with refined salt, egg white, after scratching with starch sizing;

2), the frying pan on the fire, into the cooked lard, burned to 30% hot (tied 66 ℃), into the tenderloin slices of meat paddling scattered oil to be used;

3), the original pot to stay in the bottom of the oil, into the shallot slightly stirred, put the mushrooms, white broth, salt and tenderloin slices, add wine, shallot slightly stir-fried thickening, pouring the oil upside down. Turn out of the pan into a plate.

I am a kind of mushroom, the amount of QQ: 458129629