The protein in the mushroom contains 18 kinds of amino acids. Of the eight essential amino acids, shiitake mushrooms contain seven. Shiitake mushrooms also contain a large amount of glutamic acid, various sugars, etc., and these are the important substances that constitute the nutritional value of Shiitake mushrooms inherent fragrance and flavor. Nutritionists say that the nutritional value of shiitake mushrooms is four times that of beef, and that they are the "pinnacle of plant foods". The reason why people from all over the world love mushrooms so much is self-evident.
The shiitake mushroom is also a traditional Chinese medicine, the famous Ming Dynasty pharmacist Li Shizhen's "Compendium of Materia Medica", "shiitake mushroom is a good food, sweet taste and sex flat, can benefit the stomach and urinary incontinence," and "great benefit to the stomach gas", It also has the function of "greatly benefiting the stomach qi" and "supporting the acne rash to go out". Therefore, the mushroom is often used to assist in the treatment of pediatric smallpox, measles, as well as clearing heat and detoxification, lowering blood pressure and other aspects of the disease. In recent years, medical research also found that in 100 grams of dried shiitake mushrooms, containing 265 milligrams of vitamin D mother (i.e. ergosterol), the mother of this D and sunlight contact into vitamin D, can be used to prevent and control infantile rickets and to promote children's bones, teeth, the body and so on, the normal growth and development of the shiitake mushrooms in the not less than this contains adenosine and a variety of enzymes, can be used to prevent cirrhosis of the liver and the treatment of the human body due to a lack of enzymes and cause a variety of diseases. It can be used to prevent liver cirrhosis and treat various diseases caused by enzyme deficiency. In addition, shiitake mushroom is a polysaccharide, which can lower blood pressure, improve immunity of human body, and have a certain role in anti-cancer and cancer prevention. on March 25, 1989, Prof. Zhang Shuting, an expert of the United Nations and the chairman of the International Society of Tropical Mushrooms, inscribed his praise to shiitake mushroom during his visit to Qingyuan, saying, "There is no bud, no leaf, no flower, and it produces result by itself, and it can be used as food, medicine, and tonic, all of which are treasures. The whole body is a treasure." According to a research team from the University of Tokyo, Japan, it has been confirmed that water-soluble lignans extracted from shiitake mushroom tissues have the function of stimulating macrophages, which helps enhance bone marrow cells in the blood, and has a strong inhibitory effect on the proliferation of the AIDS virus.
The following is its dish production:
Mushroom roasted vegetable heart
Materials: half a catty of vegetable heart, three taels of mushrooms cleaned and torn into small pieces, four scallions cut into segments, ginger finger large piece of chopped minced, salt, half a coffee spoon of sugar, a tablespoon of cornstarch, chicken essence or monosodium glutamate in appropriate amount.
Practice:
In the pan, add a little oil, heat up and stir fry the green vegetables, then add the mushrooms and stir fry, add wine, salt, chicken essence, small milled sesame oil, stir fry on high heat, put some water. After the bok choy out of the water, out of the pot.
3, microwave version of the shrimp stuffed mushrooms
Step 1: a small bowl of fresh shrimp, peeled, cut the back of the shrimp with scissors, wash away the sand line. Chopped, slightly chopped, add some cooking wine, garlic, ginger, white pepper and water starch, stir out sticky. Remove the stems of the fresh mushrooms, wash and set aside.
Step 2: With the tops 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 slightly 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.
4, mushroom tofu
Raw materials: tofu 300 grams, 3 mushrooms, squash, soy sauce, sugar, sesame oil, starch moderate.
Method: cut the tofu into four small pieces, the center of the hollow. Wash and soften the mushrooms, chopped, chopped mustard greens, add seasonings and starch and mix well for the filling. Put the filling into the center of the tofu, place it on a plate and steam it, pour sesame oil and soy sauce on it and serve.
Features: Shiitake mushrooms can lower cholesterol, tofu is good for weight loss.
5, Shiitake mushrooms and tofu casserole
Main ingredient: tender tofu 2 blocks, shrimp, fresh shellfish, stranded meat each 2 two; Shiitake mushrooms 2, asparagus 2 branches.
Supplements: 1 tbsp each of soy sauce and oyster sauce, ? tsp of sugar, 1 cup of stock, 1 tsp of potato starch, pepper and sesame oil.
Method:
(1) Dice all ingredients and set aside.
(2): In a frying pan, sauté the diced mushrooms, minced pork, tofu, and scallops in 4 tbsp of oil. Add seasonings and simmer over low heat, then add the shrimp and asparagus, thicken the sauce with potato starch, sprinkle with pepper, and drizzle with sesame oil to taste.
6, mushroom chicken
Preparation process:
Main ingredients: half a chicken (three yellow chicken can be, if it is not easy to cook the chicken), chicken cut into pieces and marinated in cooking wine for 10 minutes, shiitake mushrooms, a number of white mushrooms.
Applications: dried chili peppers, green chili peppers, red chili peppers (more points, in order to look good), green onions, ginger and garlic (green onions shredded, ginger sliced, garlic can be a whole), Chenpi, Gui Pi, incense leaves, fennel, peppercorns, star anise, strawberries (these can be sold in the stalls selling the ingredients to buy, together with the 1 fast 5 money will be enough). As well as cooking wine, soy sauce, salt, sugar.
Cooking process:
Put a moderate amount of oil in the bottom of the pot, when the oil is heated to 7 into the heat, pour in sugar, stir-fry with a spatula to the bubbles quickly poured into the chicken, stir-fry until the chicken slightly colored, pour into the Chenpi, cinnamon, sesame seeds, fennel, peppercorns, star anise, grasshopper, stir-fry for about 3 minutes, the dry chili pepper as well as onion, ginger and garlic poured into the (chili pepper is out of the spicy taste, add more or less according to their tastes to determine), continue to stir, and after five minutes, the dry pepper is a good idea, but it's not the best choice for you. ), continue to stir fry, after five minutes to add soy sauce, which is the chicken color has been relatively heavy, and then stir fry for a minute, the mushrooms into the mushrooms, stir fry for 2 minutes after adding a small amount of water (not too much, because the mushrooms themselves have water inside), turn the heat to simmer for a few minutes to the green chili peppers and red chili peppers cut large pieces of into the frying, and finally add a moderate amount of salt, salt should not be added to the less, because the mushrooms need more salt, it is best to add a side by side Taste the soup. Well, can be out of the pot, the chicken is the color of the sauce, red and green chili and white mushrooms, and the thick soup, will certainly tickle your appetite.
7, Shiitake mushrooms and dried pork
Materials:
Pork (a little fat is better, plum blossom meat plus five-flower meat), Shiitake mushrooms, garlic, greasy onion crisps
Making:
(1.) Shredded or cubed pork. (American stranded pork is too thin, no bite at all, no flavor after cooking, not good)
(2.) minced garlic, popped incense
(3.) meat noisy until all the water evaporates, add wine
(4.) add mushrooms and mix noisy
(5.) add soy sauce, sugar, wine, onion crisps, stir-fry, add water
(6.) simmer for two hours
(5.) add soy sauce, sugar, wine, onion crisps, stir fry, add water
(6.) slow heat stewing
(7.) Add oil onion crisps, white pepper
8, Shiitake mushroom balls risotto
(1.) Mushrooms softened and chopped, ginger minced, and salt, pepper, dry starch, minced pork and mix together, beat the egg, mixing in the same direction. Peel the tomatoes and cut each one into four, cut the mushrooms into two. Slice the remaining ginger and garlic, and chop the green onions.
(2.) Boil water in a pot, pinch the balls into the pot when it boils, and pull them out as soon as they are ready, regardless of whether they are cooked or not. After the fish and cook the balls of soup on the side to be used.
(3.) Sauté ginger and garlic, add mushrooms, sauté briefly, then add tomatoes, sauté for a few seconds, then pour in the broth used to cook the meatballs, add salt and chicken essence. When the soup boils, add the meatballs. When it is cooked through add a little pepper, sprinkle green onions, and finally will be done in the soup poured on the white rice can be.
9, delicious mushroom soup
Fresh mushrooms a catty, fresh meat a catty, a few small onions
Mushrooms clean, absolutely clean. This is done by cutting off the tips with a pair of scissors, leaving just a clean section of the shiitake stems and caps. Note that the surface of the mushroom should be carefully touched once, and any grit should be removed, otherwise it will be a disaster to eat.
Cut the meat into cubes, dices, and slices as you like. But you must still cut ah :P with salt and MSG mix a little, do not put too dark color seasoning such as old soy sauce such as some brands of soy sauce.
Get a big bowl and put the shiitake mushrooms in it and press them down a little bit, just to flatten them out. Then put the meat over the mushrooms. Pressure cooker ready, put the bowl into the pressure cooker, cover and start steaming, steam for about 10 minutes.
Taste it when it comes out of the pot, if it tastes good enough then it's good, if it doesn't taste good enough then add a little bit of seasoning into it, like salt and MSG. In fact, MSG is basically not necessary, because the mushroom itself is fresh enough. Then sprinkle with chopped green onion, open to eat!