Before cooking, clean the surface washing of shiitake mushrooms with cold water. The roots of shiitake mushrooms with handles can be removed. Then, the "gills" are placed downward in a warm water basin for soaking. After the shiitake mushrooms become soft and the "gills" are opened, they are gently stirred in one direction by hand to let the sediment slowly sink to the bottom of the basin.
The water soaked in mushrooms can be reused after removing sediment. If you add a little sugar to the warm water soaked in mushrooms, the taste after cooking will be more delicious.
When soaking dried shiitake mushrooms, it is best to use warm water of about 20℃-35℃, which will not only make shiitake mushrooms easier to absorb water and become soft and swollen, but also make guanylic acid fully decompose and give off fresh flavor. If it is soaked in cold water, the amount of Uric acid decomposition is less, and the flavor of the soaked mushrooms is naturally worse.
It is best not to soak for too long, and when the mushroom caps are all softened, they should be immediately picked up and drained. If a little sugar is added to the water when soaking, the loss of mushroom essence and guanylic acid in the process of changing water can be reduced, and the cooked mushrooms taste better.
Excessive soaking of mushrooms will lose nutrition [].
2. Talk about the knowledge of mushrooms
Chinese fungus name: Lentinus edodes
Chinese aliases: flower mushroom, fragrant letter, vertebral mushroom, winter mushroom, thick mushroom and flower mushroom.
Latin scientific name: Lentinus edodes (Berk.)sing.
Latin alias: Lentinula edodes (Berk.)Pegler.
Altitude: 2 100-2400 m 1. fruiting body 2. spore 3. hypha and lock union.
Description: The fruiting body is medium to slightly large. The cap is 5- 12cm in diameter and can reach 20cm. When it is young, it is hemispherical, and then it is flat to slightly flat. The surface is rhombic, light brown, dark brown to dark cinnamon, and there are often dark scales in the middle, while the edges are often dirty white hairy or flocculent scales. Mushroom meat is white, slightly thick or thick, fine and fragrant. The folds are white, dense, curved and unequal in length. The stipe is often eccentric, white, curved, 3-8cm long and 0.5- 1.5(2)cm thick, with ciliate scales below the funiculus, fibrous and solid inside. The fungus ring is easy to disappear, white. Spores are printed white. Spores are smooth, colorless, oval to ovoid, 4.5-7*3-4μm, and reproduce with spores.
Origin: Chayu, Xiachayu.
Ecological environment: born on fallen trees of broad-leaved trees in winter and spring, clustered, scattered or solitary.
Distribution: Zhejiang, Fujian, Taiwan Province, Guangdong, Guangxi, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guizhou, Yunnan, Shaanxi and Gansu.
Economic use: Lentinus edodes is an excellent edible mushroom with a long edible history and domesticated for the first time in China. It is rich in nutrition and delicious, and is regarded as the "king of mushrooms". At present, it is an important cultivated edible fungus in China and Japan. Lentinus edodes can also be used for medical treatment and contains anticancer substances such as polysaccharides. The inhibition rates of sarcoma 180 and Ehrlich's cancer in mice were 97.5% and 80% respectively.
3. Common sense: What are the benefits of eating mushrooms?
Lentinus edodes is a fungus food with high protein, low fat, polysaccharide, various amino acids and vitamins. What are the benefits of eating mushrooms for the human body? Ancient Chinese medicine experts introduce you. 1, intelligent, suitable for all ages. Mushrooms taste sweet and flat, neither warm nor dry, neither cold nor cold. They are fitness supplements suitable for all ages. Mushrooms are commonly eaten with braised chicken in Jiangsu and Zhejiang provinces to prevent senile deficiency deafness, and the effect is good. Protein and various amino acids in shiitake mushrooms are very beneficial to children's intellectual development. 2, liver protection and anti-cancer, the effect is positive. Lentinus edodes also contains a kind of dextran with high purity and high molecular structure, namely lentinan, which has the functions of antivirus, inducing interferon and protecting the liver. If patients with hepatitis B eat Lentinus edodes regularly, it can not only improve the immune function of the body, reduce alanine aminotransferase (SGPT), but also prevent the further development of the disease. In addition, lentinan also has anti-tumor effect, and has curative effects on lung cancer, breast cancer, gastric cancer, colon cancer, rectal cancer and uterine cancer. 3, long bone moisturizing, beauty products. Ergosterol, the effective component in Lentinus edodes, can be converted into vitamin D if it is irradiated by sunlight. Vitamin D is an indispensable substance for the body to regulate calcium and phosphorus metabolism, which can promote the growth and calcification of bone tissue. Therefore, mushrooms are one of the important foods to prevent rickets and rickets in children. At the same time, mushrooms also contain calcium, iron and riboflavin, which can make your skin ruddy, shiny and more elastic. 4, stomach and food, not greasy. "Materia Medica Seeking Truth" records that mushrooms can benefit the stomach and help food. Modern pharmacological research shows that Lentinus edodes is rich in vitamin B 1 and vitamin PP. Vitamin B 1, also known as thiamine, is involved in the synthesis of coenzyme in sugar oxidation, which is necessary for the body to make full use of sugar, and can stimulate appetite and promote growth. Vitamin PP, also known as niacin, can cause symptoms such as loss of appetite, fatigue and weakness when it is lacking in the body for a long time. Therefore, if you can eat more mushrooms at ordinary times, you can promote the function of the spleen and stomach and facilitate the development of the body. View the original post > >
Hope to adopt
4. Is there a difference in nutritional value between dried mushrooms and fresh mushrooms?
Both fresh mushrooms and fresh mushrooms have nutritional value, because they are not poisonous mushrooms, but strictly speaking, fresh mushrooms are better, because after they are dried, their water will be evaporated and their fibers will be destroyed.
Children should pay attention not to eat more, but to eat in moderation, because they are not easy to digest. First, understand the nutrition of shiitake mushrooms. The calorie per100g of fresh shiitake mushrooms is 40 calories, which can provide 3.
4 grams of protein, compared with other fruits and vegetables and plant foods, Lentinus edodes is a kind of food with high protein and low calorie. Lentinus edodes contains "lentinan" and "ribonucleic acid" substances, which can "activate T cells, macrophages and complement system" and "enhance the human body's ability to inhibit the growth of cancer cells". Therefore, it is effective to prevent cancer if eaten regularly in the diet.
Lentinus edodes contained in Lentinus edodes also has the effect of lowering cholesterol and providing good protective effect on cardiovascular system. Mushrooms contain ergosterol, a precursor of vitamin D, which can be converted into vitamin D under sunlight or ultraviolet irradiation. Therefore, it is impossible to obtain vitamin D by eating dried mushrooms which are artificially heated.
Therefore, the dried mushrooms bought can be eaten after being exposed to the sun, or they can be moderately exposed to the sun after eating dried mushrooms, which can promote the production of vitamin D. Dried Lentinus edodes: Lentinus edodes will give off a special taste, mainly from the mushroom essence and guanylic acid contained in it.
Especially guanylic acid, its umami flavor intensity is dozens of times that of ordinary monosodium glutamate. When soaking dried shiitake mushrooms, it is best to use warm water of about 20℃-35℃, which will not only make shiitake mushrooms easier to absorb water and become soft and swollen, but also make guanylic acid fully decompose and give off fresh flavor.
If it is soaked in cold water, the amount of Uric acid decomposition is less, and the flavor of the soaked mushrooms is naturally worse. It is best not to soak for too long, and when the mushroom caps are all softened, they should be immediately picked up and drained.
If a little sugar is added to the water when soaking, the loss of mushroom essence and guanylic acid in the process of changing water can be reduced, and the cooked mushrooms taste better. Before soaking and cooking the dried mushrooms, clean the surface washing of the mushrooms with cold water, and remove the roots of the mushrooms with handles. Then, put the "gills" down in a warm water basin and soak them. After the mushrooms become soft and the "gills" open, gently stir them in one direction with your hands to let the sediment slowly sink to the bottom of the basin.
The water soaked in mushrooms can be reused after removing sediment. If you add a little sugar to the warm water soaked in mushrooms, the taste after cooking will be more delicious.
Tips on Mushrooms: How to Eat Mushrooms February 2006 15 Source: China Edible Fungi Business Network Mushrooms are a high-grade ingredient with high nutritional value and fresh taste. It is delicious to stew chicken, stew meat or make hot pot with it.
However, if it is not soaked properly, it will lose its nutritional value. Mushrooms should not be soaked in cold water, because the umami taste of mushrooms is due to the presence of ribonucleic acid.
Ribonic acid can be easily hydrolyzed into umami acid only when it is soaked in hot water at 60℃ to 80℃. Excessive soaking of Lentinus edodes will cause loss of nutrition. 2006 1 23 Source: Lentinus edodes is rich in ergosterol, which will be converted into vitamin D after being exposed to sunlight. If soaked in water or washed excessively, ergosterol and other nutrients will be lost.
Second, buy mushrooms There are two kinds of mushrooms in the market: "fresh mushrooms" and "dried mushrooms". Most of the fresh mushrooms are artificially cultivated varieties produced locally. Lentinus edodes should have thick mushroom umbrella, curved umbrella edge, milky white inside, obvious wrinkles, short and thick mushroom stalk, unopened mushroom bud and thick mushroom meat.
Some mushroom noodles are cracked. When buying, you should know whether the cracks are naturally generated, and if they are artificially cut, they are fakes. Third, the preservation of shiitake mushrooms Fresh shiitake mushrooms can be packaged with breathable films and placed in the refrigerator for a week or so, or directly frozen.
Dried mushrooms should be stored in sealed cans, and it is best to take them out every month and expose them in the sun once, which can be stored for more than half a year; It can also be directly refrigerated or frozen to avoid corruption or insects. Ingredients: half a catty of cabbage, three or two washed mushrooms and torn into small pieces, four chopped shallots, a large piece of ginger fingers, a proper amount of salt, half a teaspoon of sugar, a tablespoon of starch, and a proper amount of chicken essence or monosodium glutamate.
Practice: Add a little oil into the pot, stir-fry the vegetables, then add the mushrooms and stir-fry, add cooking wine, salt, chicken essence and sesame oil, stir-fry quickly and add some water. After the vegetables come out of the water, take them out of the pot.
3, the microwave version of the shrimp stuffed with mushrooms Step 1: a small bowl of fresh shrimp, peeled off the skin, cut the shrimp back with scissors, and washed away the sand line. Chop, chop slightly, add some cooking wine, minced garlic, Jiang Mo, white pepper and water starch, and stir until sticky.
Fresh mushrooms are pedicled and washed for later use. Step 2: The surface of the mushrooms is facing down. Then, spoon the prepared stuffing into the mushrooms.
Step 3: Put it in a microwave dish with a lid. Step 4: Cover the lid, put it in the microwave oven, turn it for 3-4 minutes, and put the brewed mushrooms in another plate. There will be some juice from steaming mushrooms in the original plate, which can be poured into a small bowl, then add a little starch, stir it evenly, turn it in the microwave oven for about 30 seconds, and it will be thin, and pour it on the shrimps.
4, mushroom tofu raw materials: 300 grams of tofu, 3 mushrooms, mustard tuber, soy sauce, sugar, sesame oil, starch. Method: Cut the tofu into small square pieces and hollow out the center.
Chop washed and soaked mushrooms, chop pickled mustard tuber, add seasoning and starch and mix well to get the filling. Put the stuffing in the center of tofu, steam it on a plate, and serve with sesame oil and soy sauce.
Features: Lentinus edodes can lower cholesterol, and tofu is beneficial to lose weight. 5, mushroom tofu pot main ingredients: 2 pieces of tender tofu, 2 pieces of shrimp, fresh shellfish and ground meat; 2 mushrooms and 2 asparagus.
Ingredients: soy sauce and oyster sauce 1 tbsp, sugar/half tbsp, broth 1 cup, potato powder 1 tbsp, pepper and sesame oil. Method: (1), all the materials are diced and set aside.
(2) Take the oil pan, stir-fry diced mushrooms, minced meat, tofu and fresh shellfish with 4 tablespoons of oil, add seasonings and simmer with low heat, then stew diced shrimps and asparagus, thicken with potato powder, sprinkle with pepper and sprinkle with sesame oil. 6, mushroom chicken preparation process: ingredients: half a chicken (Sanhuang chicken is fine, if it is not easy to cook), cut the chicken and marinate it with cooking wine 10 minute, mushrooms, white mushrooms.
Ingredients: dried Chili, morning pepper, green pepper and red pepper (more for good looks), onion, ginger and garlic (shredded onion, sliced ginger and whole garlic will do.
5. What is a giant mushroom?
Pleurotus eryngii is a kind of fungus that everyone likes to eat, and Pleurotus eryngii enjoys a high status among fungi.
The production period of mushroom is in winter, and the quality of mushroom produced in this period is very good, which is a must-see food. Most of the mushroom is the product of artificial breeding, which is rich in nutrition. It is very beneficial to people of all kinds of constitutions and is welcomed by everyone.
Here I will introduce you to the purchase method of the big mushroom, the suitable crowd of the big mushroom, and the efficacy and function of the big mushroom. Brief introduction of the big flower mushroom: the flower mushroom is the star of the fungus.
The top surface of the flower mushroom is light black, the mushroom pattern is blooming, white, and the bottom of the mushroom is light yellow. The flower mushroom is named after the pattern on the top.
The colder the weather, the higher the yield and the better the quality of the mushroom. The meat is thick, tender and delicious, and the food is refreshing. Flammulina velutipes is a new edible fungus developed in modern times. It artificially changes the normal growth and development of Lentinus edodes by controlling natural conditions such as temperature, humidity, light and ventilation in the production process, so that the mushroom cover forms brown and white patterns, thus forming the mushroom.
In the production process, the mushroom does not use pesticides, fertilizers and any hormones, is not polluted, and can reach the standard of organic food. Mushrooms are welcomed by people at home and abroad for their rich nutrition, disease prevention, fitness and anti-aging.
6. Common sense: What are the benefits of eating mushrooms?
Lentinus edodes is a fungus food with high protein, low fat, polysaccharide, various amino acids and vitamins.
What are the benefits of eating mushrooms for the human body? Ancient Chinese medicine experts introduce you. 1, intelligent, suitable for all ages.
Mushrooms taste sweet and flat, neither warm nor dry, neither cold nor cold. They are fitness supplements suitable for all ages. Mushrooms are commonly eaten with braised chicken in Jiangsu and Zhejiang provinces to prevent senile deficiency deafness, and the effect is good. Protein and various amino acids in shiitake mushrooms are very beneficial to children's intellectual development.
2, liver protection and anti-cancer, the effect is positive. Lentinus edodes also contains a kind of dextran with high purity and high molecular structure, namely lentinan, which has the functions of antivirus, inducing interferon and protecting the liver. If patients with hepatitis B eat Lentinus edodes regularly, it can not only improve the immune function of the body, reduce alanine aminotransferase (SGPT), but also prevent the further development of the disease.
In addition, lentinan also has anti-tumor effect, and has curative effects on lung cancer, breast cancer, gastric cancer, colon cancer, rectal cancer and uterine cancer. 3, long bone moisturizing, beauty products.
Ergosterol, the effective component in Lentinus edodes, can be converted into vitamin D if it is irradiated by sunlight. Vitamin D is an indispensable substance for the body to regulate calcium and phosphorus metabolism, which can promote the growth and calcification of bone tissue. Therefore, mushrooms are one of the important foods to prevent rickets and rickets in children.
At the same time, mushrooms also contain calcium, iron and riboflavin, which can make your skin ruddy, shiny and more elastic. 4, stomach and food, not greasy.
"Materia Medica Seeking Truth" records that mushrooms can benefit the stomach and help food. Modern pharmacological research shows that Lentinus edodes is rich in vitamin B 1 and vitamin PP.
Vitamin B 1, also known as thiamine, is involved in the synthesis of coenzyme in sugar oxidation, which is necessary for the body to make full use of sugar, and can stimulate appetite and promote growth. Vitamin PP, also known as niacin, can cause symptoms such as loss of appetite, fatigue and weakness when it is lacking in the body for a long time.
Therefore, if you can eat more mushrooms at ordinary times, you can promote the function of the spleen and stomach and facilitate the development of the body. View the original post > > .
7.
Lentinus edodes is one of the most famous edible fungi in the world. It has a refreshing aroma, delicious taste and rich nutrition. It is one of the best ingredients for banquets and home cooking and is deeply loved by the broad masses of people.
In addition, Lentinus edodes is also a traditional export native product in China. It enjoys a good reputation in the international market.
China is also one of the two "kingdoms" of mushroom production in the world. The following is an introduction to the substitute cultivation techniques of Lentinus edodes: (1) preparation of culture medium. There are generally three kinds of cultivation methods for Lentinus edodes: spore separation, tissue separation and distilled water separation.
Spore separation method is sexual reproduction, with strong vitality, but high mutation rate, which is generally difficult to master. This method can be used when breeding new varieties. Tissue separation method and mushroom-wood separation method are asexual reproduction, which are relatively stable and simple, and are widely used in production.
① Principle of culture medium preparation: Culture medium is the substrate for the growth and development of Lentinus edodes mycelium, which can provide water, carbon source, nitrogen source, various elements and growth factors necessary for the growth and development of Lentinus edodes mycelium, so that the mycelium can grow normally and robustly. Moisture: Lentinus edodes mycelium contains a lot of moisture.
Water is not only the main component of mycelium protoplasm, but also all physiological activities of mycelium need to be carried out in the presence of water. Therefore, a certain amount of water should be added when preparing culture media at all levels.
Carbon sources: Monosaccharide (glucose), disaccharide (sucrose, maltose) and polysaccharide (starch) are all organic carbon sources that can be utilized by Lentinus edodes mycelium. Generally speaking, carbon is the basic element of organic matter in mycelium cells, and it is also the source of energy.
Nitrogen source: Nitrogen is the main element of protein and nucleic acid in mycelium cells, while protein and nucleic acid are important components of cytoplasm and nucleus, which play an important physiological role in life activities. Organic nitrogen (amino acids, protein, urea) and ammonia nitrogen (ammonium sulfate) are the sources of nitrogen in mycelium cells.
Inorganic salts: The amount of inorganic salts required by mycelium is very small, but they are indispensable in its life activities. When preparing the culture medium, a small amount of phosphorus, potassium, sulfur, calcium and magnesium should be added.
Adding potassium dihydrogen phosphate, magnesium sulfate and calcium sulfate to the culture medium can meet the requirements of the above elements. Growth factors: trace organic substances that can regulate the metabolic activity of Lentinus edodes mycelium are called growth factors.
Natural ingredients commonly used as carbon sources, such as potato, wort, bran and rice bran, are rich in growth factors and need not be added. Vitamins can promote the growth of Lentinus edodes mycelium, and a small amount can be added when making inclined culture medium.
Coagulant: The commonly used coagulant is agar (watercress), which is extracted from cauliflower. The proportion of various nutrients in the culture medium has great influence on the growth of Lentinus edodes mycelium.
According to the requirements of mushroom mycelium growth for various nutrients, it should be prepared in proportion. Pay attention to the adjustment of the pH of the culture medium.
② Method of culture medium preparation: Lentinus edodes strains are divided into three types: mother strain, original strain and cultivated strain. Formulation of mother culture medium: potato, glucose and agar culture medium: potato 200g glucose 20g agar18 ~ 20g water 1 000 ml pH 5.
5~6 The formula is suitable for separating and cultivating mother species of Lentinus edodes and various edible fungi. If it is used for preserving strains, 2g of potassium dihydrogen phosphate and 0 of magnesium sulfate can be added to the formula.
5 grams, vitamin's 10 mg. Method: Select potatoes with good quality, wash and peel them (remove the buds and a small piece around them if they have germinated), cut them into thin slices and weigh 200 grams.
Put people in aluminum pot, add water 1 000 ml, heat and boil for 30 minutes, filter with 4 layers of gauze, take its juice, then soak agar in water, add it into potato juice, continue to heat until it is completely dissolved (keep stirring with a glass rod during heating to prevent overflow and scorch), and finally add glucose and make up with hot water 1 000. The prepared culture medium should be put into test tubes while it is hot, and the loading amount is about 1/5 of the length of the test tube. When filling the tube, care should be taken not to make the culture medium adhere to the mouth of the test tube.
After subpackaging, plug the tampon, and the length of the tampon should be about 2/3 of the total length of the tampon, so that it can not only facilitate ventilation, but also prevent foreign bacteria from invading people. After stuffing the cotton plug, put the test tube directly in a small wire basket, cover it with oil paper or kraft paper, and tie it with a rope, or tie the test tube into several bundles with a rope, wrap the cotton plug with kraft paper, put it vertically in an autoclave, and sterilize it at 1.
5 kg/cm2 for 30 minutes. After sterilization, when the temperature of the culture medium drops to 60°C, it is inclined again to prevent excessive accumulation of condensed water.
When tilting the inclined plane, first put a wooden stick on the table, and tilt the test tube one by one so that the length of the inclined plane does not exceed 1/2 of the total length of the test tube. After cooling and solidification, the inclined plane culture medium is obtained. After sterilization, 2~3 pieces of slant culture medium can be taken out for sterility test, and put in an incubator at about 30°C for 3 days. After culture, if the surface is still smooth and there are no miscellaneous bacteria, it can be used for inoculation.
After making it for many times, it is sure that the sterility test can not be done. Steps and precautions of autoclaving operation: First, add water to the sterilization pot to the marked height of water level, and it needs to be tested for the first time. Too little water is easy to dry and cause accidents, and too much water is easy to damp the cotton plug.
Second, the materials in the hot pot should not be too crowded, otherwise it will affect the circulation of steam and the sterilization effect. Large bottles should be placed in layers or the sterilization time should be extended.
Third, cover the lid, and at the same time tighten the diagonal screw on the lid evenly to avoid air leakage, and close the air valve. Fourth, ignite and gradually heat up.
After the water boils, wait until the pressure in the pot rises to 0. When it is 5 kg/cm2, gradually open the bleeder valve, let out the cold air in the pot until the pressure drops to 0, and then close the bleeder valve.
If the cold air is not exhausted, even if it is increased to the required pressure and the temperature is not up to its due level, it cannot meet the requirements of complete sterilization. Fifth, when the pressure continues to drop to the required pressure, start to record the sterilization time, adjust the firepower, and always maintain the required pressure for a certain time.
Sixth, cease fire. When the pressure naturally drops back to 0, open the air valve.
Seventh, open the lid, put a wooden block under the lid, let the steam overflow gradually, and dry the cotton plug with waste heat. Eighth, take out the sterilized materials and remove the remaining water to prevent the bottom of the pot from rusting.
Production of stock culture medium: Formula A is sawdust 78%, rice bran (or bran) 20%, sucrose 1%, calcium sulfate (gypsum powder) 1%, and appropriate amount of water. Formula B is 40% cottonseed hull and sawdust, so it is necessary to master the tilting film flexibly.