Mushrooms contain the essence of nature and are very healthy and ideal food. It is high in protein, low in fat and rich in essential amino acids, minerals, vitamins and other nutrients. It tastes delicious, and it is not easy to get fat if you eat more. In addition, mushrooms have a sixth taste besides sweet, sour, spicy and salty-umami. When paired with other ingredients, mushrooms can play a role in refreshing. Below, I sorted out how to eat 10 mushrooms. I hope you like them.

The first course: boiled mushrooms.

This dish is made by boiling sliced meat in water. Replacing sliced meat with mushrooms makes it taste better and healthier. It is especially suitable for people who want to maintain their weight and have a craving for food. The double mushrooms blend with the red and bright soup, crisp and silky with a strong spicy taste. It is definitely the first choice for next meal.

Specific practices

Step 1: Prepare the ingredients. Ingredients: a bag of Pleurotus eryngii, one Pleurotus eryngii and one lettuce. Accessories: a tablespoon of bean paste, several cloves of garlic, and several dried peppers.

Step 2: Wash the Pleurotus eryngii and cut it into two sections. Pleurotus eryngii was torn into strips by hand. Tear lettuce into small pieces. Garlic is minced and dried pepper is cut into sections.

Step 3: Put the torn lettuce into a bowl.

Step 4: Add the base oil to the pot. When the oil is hot, add the bean paste and stir-fry the red oil with low heat. Then add the dried Chili and minced garlic. Continue to stir-fry the fragrance.

Step 5: Add broth or hot water to the pot.

Step 6: Put Pleurotus eryngii and Pleurotus eryngii into the pot. The fire boiled.

Step 7: Add a little chicken essence before cooking. Then turn off the fire and pour the mushrooms and soup into the bowl.

Step 8: Add a teaspoon of dried Chili powder and a teaspoon of minced garlic to the bowl.

Step 9: Take another pot and pour in a little oil. When the oil burns to smoke, turn off the fire. Pour the oil on the minced garlic and Chili powder in the bowl, and suddenly you can smell the garlic and spicy taste. In this way, the next meal is ready.

Tips

1, the bean paste has a salty taste, so there is no need to add any salt.

2, like hemp fragrance, you can put a little pepper in the last step.

The second course: Kung Pao Pleurotus eryngii

Kung pao chicken is no stranger to everyone, a well-known Sichuan dish. The chicken is replaced by Pleurotus eryngii, which is more tender and smooth, adding a lot of color to the whole dish. It is a super home-cooked dish.

Specific production method

Step 1: Prepare the ingredients. 2 Pleurotus eryngii, 60 grams of peanuts, 2 onions, a small piece of ginger, a dozen peppers, and a few dried peppers.

Step 2: Cut Pleurotus eryngii into small pieces, onion, dried pepper and ginger for later use.

Step 3: Put the peanuts into the pot, then pour in a little oil, and fry them on low heat until they are ripe.

Step 4: Mix 2 tablespoons of corn starch, 1 spoon of salt, 4 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce and 1 spoon of chicken essence into juice for later use.

Step 5: Pour a proper amount of water into the pot. After the water is boiled, add Pleurotus eryngii 1 min, and then take it out for later use.

Step 6: Pour a little oil into the pot, and then stir-fry the pepper, dried pepper and ginger slices into the pot to get the fragrance.

Step 7: Stir-fry Pleurotus eryngii in a pot.

Step 8: Put the onion into the pot and stir-fry evenly.

Step 9: Pour the prepared juice into the pot and bring it to a boil.

Step 10: Pour the peanuts into the pot.

Step 11: Stir-fry evenly, pour a little sesame oil and serve.

Tips

1, it is best to choose tender green onions, which is better to eat.

2, finally put peanuts, the taste will be more crispy.

The third way: beef sauce with mushrooms

This sauce is rich in flavor, mixed with beef and mushrooms, and has a unique flavor. The production is also simple, the ingredients are common, and it is easy to use. It is a good choice to dip steamed bread, mix rice and mix noodles. If you can't eat it all at once, you can put it in a fresh-keeping box and heat it when you eat it again.

Specific production method

Step 1: Prepare the ingredients. 300g of beef tenderloin, 30g of dried mushrooms, ginger 1 small pieces, yellow sauce150g, sweet noodle sauce150g.

Step 2: Soak the dried mushrooms and clean them.

Step 3: Cut beef into grains, mushrooms into powder and ginger into powder for later use.

Step 4: Put the yellow sauce and the sweet noodle sauce into a large bowl, then pour in 100 ml of water and mix well for later use.

Step 5: Pour a proper amount of oil into the pot. When the oil is hot, put the beef into the pot and stir fry.

Step 6: stir-fry until the beef turns white.

Step 7: Stir-fry Jiang Mo in the pot to get the fragrance.

Step 8: Stir-fry the mushrooms in a pot.

Step 9: Pour the sauce into the pot and stir well.

Step 10: Stir-fry on low heat until the sauce becomes thicker and heavier, and turn off the heat when there is bright oil oozing out.

Number four: Tear Pleurotus eryngii by hand.

Hand-torn Pleurotus eryngii tastes particularly good, like meat and pork belly. Paired with green and red peppers and oyster sauce, it is delicious and spicy. The production is very simple, and it can be served in ten minutes. Therefore, it is highly recommended that you try it.

Specific production method

Step 1: Prepare the ingredients. 2 Pleurotus eryngii, pepper 1 piece, appropriate amount of red pepper and garlic.

Step 2: Tear Pleurotus eryngii into strips, shred pepper, shred red pepper and mince garlic for later use.

Step 3: Pour a proper amount of base oil into the pot, add minced garlic and red pepper and stir-fry until fragrant.

Step 4: Stir-fry Pleurotus eryngii in a pot for two minutes.

Step 5: Seasoning. Add two spoonfuls of oyster sauce, 1 spoonful of sugar, 1 spoonful of salt, 1 spoonful of soy sauce and stir well.

Step 6: Stir-fry the shredded pepper in the pot for 30 seconds.

Step 7: Sprinkle a little sesame oil before cooking.

The fifth way: casserole assorted vegetables

This dish tastes light and palatable, and it is full of flavor. The practice is also very simple, with only a few short steps. The ingredients can be chosen according to your own preferences. In short, it is delicious, simple and practical.

Specific production method

Step 1: Prepare the ingredients. Half a piece of tofu, four or five mushrooms, dried bean skin 1 piece, Pleurotus eryngii 1 root, carrot 1 root, Flammulina velutipes 1 small handful, appropriate amount of rape, appropriate amount of onion and appropriate amount of ginger. (I didn't find a disorderly winter bamboo shoot in the picture until I finished. Well … maybe it's for soy sauce ~ please ignore it ~)

Step 2: Slice tofu, mushrooms, dried lentils, Pleurotus eryngii, carrots and ginger respectively, and cut onions into sections for later use.

Step 3: Pour an appropriate amount of oil into the pan. When the oil is hot, put the tofu into the pan and fry it on low heat until both sides are slightly yellow. (Be sure to use a small fire all the way ~)

Step 4: Put the onion and ginger slices into the bottom of the pot, then put the dried lentils, mushrooms, Pleurotus eryngii, carrots and tofu into the casserole in turn, and then pour 1 bowl of clear water. (Use clear water, the taste is slightly lighter. You can also pour in a bowl of broth, which will taste more delicious. )

Step 5: After the fire is boiled, turn to low heat and stew for 2-3 minutes.

Step 6: Put the Flammulina velutipes and rape into the pot and boil it again, then add 2 tablespoons of salt, 1 spoon of chicken essence and 1 spoon of white pepper to taste. Before taking out of the pot, you can pour a little sesame oil to taste better. (Easy-to-cook vegetables must be put later ~)

Number six: Soft fried mushrooms

This soft fried mushroom has crisp skin, soft and tender inside, and is mixed with salt and pepper, which makes people chew more and more fragrant. This dish has simple ingredients and simple preparation method. Just pay attention to a few points and you can do it well.

Specific production method

Step 1: Prepare the ingredients. 500 grams of fresh Pleurotus ostreatus, 2 egg whites, 50 grams of starch, 25 grams of flour and a proper amount of salt and pepper powder.

Step 2: Remove the roots of Pleurotus ostreatus, then tear it into small pieces and clean it for later use.

Step 3: Put egg white, starch and flour into a large bowl, add 1 g salt to taste, then slowly pour in about 30 ml of water, stir until there are no particles, and fry the paste. Different flours absorb different amounts of water, so the amount of water depends on the actual situation. The prepared fried paste is a little thicker than yogurt, and it must not be too thin, otherwise it will not hang easily. )

Step 4: Blanch the Pleurotus ostreatus in a boiling water pot for two minutes, then take it out and put it in cold water.

Step 5: Squeeze the water out of the mushrooms. Be sure to squeeze it dry, otherwise it will affect the paste and the fried mushrooms will soon become soft. )

Step 6: Pour the right amount of oil into the pot and start heating. When burning oil, put the mushrooms into the batter so that the surface is evenly covered with a layer of batter, as shown in the figure.

Step 7: After the oil is heated, put the mushrooms wrapped in batter into the oil pan one by one. Don't put it all in the pot at once, as it is easy to stick together. )

Step 8: Bomb again. Take it out after the first frying, raise the oil temperature, and then fry the mushrooms in the pot for 30 seconds. After frying, the taste will be particularly crisp. Next, sprinkle salt and pepper on the fried mushrooms, and mix well to serve. (you can also eat it directly with salt and pepper, and it tastes just as good. )

Seventh: Pleurotus eryngii in oyster sauce

This is a very delicious Aauto Quicker stir-fry with good taste, simple production and no difficulty.

Specific production method

Step 1: Prepare the ingredients. 2 Pleurotus eryngii, green pepper 1 piece, carrot 1 root and garlic.

Step 2: Cut Pleurotus eryngii into pieces, cut carrots, break green peppers into pieces, and slice garlic for later use.

Step 3: Pour an appropriate amount of oil into the pot. When the oil is hot, stir-fry the carrots in the pot for 2 to 3 minutes. Carrots are the most difficult to ripen in this dish, so stir-fry carrots first.

Step 4: Stir-fry Pleurotus eryngii in a pot for 1 min.

Step 5: Stir-fry the garlic slices in the pot to get the fragrance.

Step 6: Seasoning. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar and half a teaspoon of salt and stir well. (Oyster sauce and soy sauce both taste salty, so be careful when adding salt again.)

Step 7: put the green pepper into the pot and stir well.

Step 8: Sprinkle a little sesame oil before cooking.

Lane 8: Mushroom and Rape

Mushroom rape is a home-cooked dish with mushrooms and rape as the main ingredients. It is delicious in color, flavor and nutrition, and easy to use. Guests can pose as a banquet dish. Usually, stir-fry casually, which saves time and tastes delicious.

Specific production method

Step 1: Prepare the ingredients. Appropriate amount of mushrooms, rape and garlic.

Step 2: Cut the mushroom pedicled surface cutting knife and coriander into two halves from the root, and slice garlic for later use.

Step 3: Mix a spoonful of soy sauce, a spoonful of soy sauce, half a spoonful of chicken essence, half a spoonful of sugar, half a spoonful of salt and a spoonful of starch into a bowl juice for later use.

Step 4: Pour the oil into the pot. When the oil temperature is 50% hot, add the garlic slices and stir-fry for fragrance.

Step 5: Stir-fry the mushrooms in the pot, and then stir-fry with a spoonful of oyster sauce.

Step 6: Pour half a bowl of water into the pot.

Step 7: When the water is almost dry, put in rape and stir-fry it evenly.

Step 8: Pour the bowl juice into the pot to boil, and then pour a little sesame oil before taking it out.

Tips

1, mushrooms can also be cut or broken into several pieces by hand to fry, which is more delicious. It's just that it may be a little worse in the shape of the pendulum. Suitable for daily home snack.

2. Pour half a bowl of water into the pot because the mushrooms are whole, in order to make them taste better.

3, no oyster sauce can be used.

4. If you want to look better, you can fry the rape and mushrooms separately. Stir-fry rape first, don't put soy sauce and other seasonings, only put salt and chicken essence to taste, so that the fried rape is green and beautiful. Then fry the mushrooms according to the above steps.

Ninth: Pan-fried Pleurotus eryngii

A super fat way to eat Pleurotus eryngii is more fragrant than meat and very delicious.

Specific production method

Step 1: Prepare the ingredients. 2 Pleurotus eryngii, a little garlic, a little red pepper and a little shallot.

Step 2: Clean Pleurotus eryngii, dry the water and cut it into large pieces with a thickness of 0.5 cm, and then draw some cross knives on its surface without cutting it off. Draw some cross knives on the surface to make it more tasty. )

Step 3: Chop garlic, red pepper and chives for later use.

Step 4: Take an empty bowl, add 1 spoon of oyster sauce, 1 spoon of soy sauce, half a spoon of salt, a little chicken essence, a little sugar, 1 spoon of starch and a proper amount of water to make a bowl juice for later use. You can keep it without oyster sauce. )

Step 5: Pour a little oil into the pot, put the Pleurotus eryngii into the pot after the oil is hot, and start frying with low heat.

Step 6: fry Pleurotus eryngii until it becomes soft, the corners are rolled up and the surface is yellowish and mature. (Pleurotus eryngii can't be fried all at once, you can fry it several times. )

Step 7: Fry all the Pleurotus eryngii and put it into the pot, then add the minced garlic and pepper, and stir-fry to give a fragrance. If you can't eat spicy food, you don't have to put pepper. )

Step 8: Pour the bowl of juice into the pot and boil it, so that each piece of Pleurotus eryngii is covered with soup. Finally, sprinkle a little minced chives and serve.

Say a few more words:

Like to eat black pepper, you can also sprinkle some chopped black pepper when frying Pleurotus eryngii, which tastes better.

The tenth way: stir-fried beef with Pleurotus eryngii

This stir-fried beef with Pleurotus eryngii is a very healthy Aauto Quicker stir-fry. Beef is tender, Pleurotus eryngii is fresh and fragrant, and with colored peppers, the whole dish is rich in color, which is highly recommended.

Specific production method

Step 1: Prepare the ingredients. 300g of beef, 2 Pleurotus eryngii, pepper 1 piece, red pepper 1 piece, appropriate amount of garlic and onion.

Step 2: remove the fascia of beef and cut it into 3 cm thin slices. Sliced Pleurotus eryngii, diced pepper and red pepper, sliced garlic and chopped onion for later use.

Step 3: Add half an egg white, half a spoonful of corn starch and half a spoonful of cooking wine into the beef in turn, then grab it evenly and marinate it for 10 minute for later use.

Step 4: Take an empty bowl, add 1 spoonful of salt, 2 tablespoons of light soy sauce, half a spoonful of soy sauce, half a spoonful of chicken essence, 1 spoonful of sugar, 2 tablespoons of corn starch and 5 tablespoons of water in turn, and mix well to make bowl juice for later use.

Step 5: Pour an appropriate amount of oil into the pot. When the oil is hot, put the beef slices into the pot, stir-fry until the color changes, and then control the oil and take them out for later use.

Step 6: Pour a little base oil into the pot, add chopped green onion and garlic slices and stir-fry until fragrant.

Step 7: Stir-fry Pleurotus eryngii in a pot for about 2 minutes. (Stir-fry until Pleurotus eryngii becomes soft.)

Step 8: Stir-fry the beef slices in the pot.

Step 9: Stir-fry the pepper and red pepper in the pot for 30 seconds.

Step 10: Pour the bowl juice into the pot, stir well and serve.