Below I recommend some common fungi with certain nutrition for you to choose when stewing soup!
The first type: Tricholoma matsutake! It is recognized that Tricholoma matsutake has high nutrition. Generally, 90% of what we buy in the market is dry goods, which are expensive. We can soak them in cold water, clean them, and then add various kinds of meat to stew soup. While ensuring high nutrition, it can also make the stew more delicious!
The soup stewed with pine mushrooms is very fresh! Basically, you don't need to add chicken essence and monosodium glutamate, just add a little salt.
PS: Fresh Tricholoma matsutake tastes better! But the relative price is also higher!
The second type: Agaricus blazei! Agaricus blazei and Tricholoma matsutake are not the same species! They are two kinds of fungi! Agaricus blazei Murill is a little cheaper and can be cultivated artificially. Agaricus blazei Murill generally appears in supermarkets as dry goods. It is excellent in nutrition and taste, and can be used as a common fungus in the family! Generally, it can be used with all kinds of meat to stew soup together!
The third type: small mushrooms! Generally, the mushrooms we buy in the market are large and small! Relatively speaking, the small color black tastes better, smells stronger and costs more! If it is a stew, it is recommended to use this small mushroom. Rich in nutrition and delicious!
The fourth kind: Agrocybe aegerita. Generally, we use fresh Agrocybe aegerita for cooking and dried Agrocybe aegerita for stewing soup! Dried Agrocybe aegerita stew has a special flavor, which is very appetizing, rich in nutrition and moderate in price. The disadvantage is that a small number of people are not used to its taste! However, I personally think that Agrocybe aegerita stew is a very good auxiliary ingredient!
The fifth kind: hazel mushrooms. Compared with the mushrooms in front, I personally think that hazel mushrooms are a little bit worse. But it is still a good food. Hazelnut mushrooms are common in all kinds of mountain delicacies pots, and their taste and nutrition are excellent!
The sixth kind: Tricholoma. It is expensive, but it tastes delicious and has high nutritional value! Generally, it is fresh goods, and the stewed soup with dried mushrooms after soaking is very delicious!
Seventh: our common Pleurotus ostreatus! Although the price is cheap, it is nutritious and delicious! Stewed soup can choose dried Pleurotus ostreatus after soaking.
Eighth: Hericium erinaceus! Although Hericium erinaceus is very rich in nutrition, I still put it behind! There are three reasons, one is that it is difficult to process, the other is that the Hericium erinaceus after stew tastes bad, and the soup tastes delicious, and the third is that it is more expensive! Our common Hericium erinaceus is generally dry, if it is fresh, it is a good ingredient!
PS: Here, Hericium erinaceus stew should be simmered as slowly as possible!
Ninth: all kinds of miscellaneous fungi, generally common in the market of barreled fungi! For example, the common mushroom, yellow mushroom, Coprinus comatus, Pleurotus nebrodensis, seafood mushroom, etc. can all be used for stewing soup, and it tastes good! But it should be noted that this fungus must be cleaned, because they have a certain amount of preservatives when processing!