"Eat mushrooms in autumn, even more than ginseng." Mushroom food is simple and easy to cook, and it is also good with all kinds of foods. It only takes a while to serve. I still suggest you: in autumn, whether you have money or not, eat more of these five kinds of fungi, supplement vitamins and stabilize the autumn.
Eat more white and super cute Tricholoma, which has always had the reputation of "the first of edible fungus strains", and it is a precious bacterium famous at home and abroad, and its nutritional composition should not be underestimated. Tricholoma is extremely delicious after taking it, and it also has some crispness in the smooth and refreshing feeling. In autumn, it is often used to cook soup and stir-fry lean meat, and the food and nutrition of the dishes will double in an instant.
Stir-fried pork belly with mushroom
Tricholoma and pork belly are cleaned and sliced separately, onion is cleaned and shredded, ginger and garlic are peeled and shredded. Boil a wok with no water and no oil, pour in the slices of Tricholoma, stir-fry for 5 minutes on medium heat, stir-fry the water of Tricholoma, and stir-fry until there is a small layer of juice in the wok.
Heat the oil in a hot pot, pour the pork belly into small pieces when the oil temperature is 60%, stir-fry the vegetable oil in the meat, then pour the shredded onion and garlic and the appropriate dried Chili, and stir-fry for fragrance.
Add Tricholoma in the pan, stir-fry for 30 seconds, then add two spoonfuls of soy sauce and a small amount of white sugar, stir-fry evenly, then pour in half a bowl of water, stew 1min, before taking out of the pan, add appropriate salt and monosodium glutamate, stir-fry seasoning, pour in a small amount of thicken powder, cover with a thin layer of thicken, turn off the heat and put it into a plate.
Eat more Pleurotus ostreatus "native products are not planted like trees, and dead trees are good ingredients". Pleurotus ostreatus, which grows on dead trees, has delicious nutrients and is also known as "the first native products" and "the queen of mushrooms". In autumn, buy more fresh mushrooms or dried mushrooms to stew, and a variety of nutrients such as minerals can be easily filled in time.
Braised mushrooms with bean curd skin
Choose a handful of dried mushrooms and auricularia auricula, and put them in hot water until they are soaked. Put dried yuba in hot water for 5 minutes, then fish it up and promote it to be soaked in cold water.
After all the three materials are soaked, they are washed and drained for reservation. In addition, Dongru, garlic and dried Chili are prepared in advance. Pour a spoonful of soy sauce, oil consumption and soy sauce into a small plate, then add a spoonful of white sugar and stir for reservation.
Take hot oil out of the pan, add chopped onion, ginger, garlic and chilli, stir-fry until fragrant, add black fungus and stir-fry, then add Pleurotus ostreatus and tofu skin segments and stir-fry for 2 minutes.
Pour the stir-fried seasoning juice into the pot, then pour in half a bowl of clear water, stir well, cover the pot and stew for 5 minutes, then pour a spoonful of sesame oil into the pot, add a proper amount of salt and monosodium glutamate, stir well, then turn off the fire and take off the pot.
Eat more shiitake mushrooms In recent years, shiitake mushrooms have quickly attracted many people's taste with their fat taste, and they have won everyone's love. They have also been praised as "delicious boletus on the grassland" and "green plant abalone".
Pleurotus eryngii is rich in water and rich in minerals, which is very suitable for dry and windy autumn. If you have nothing to do, buy two more, whether it is vegetarian fried or meat fried, it is very delicious and healthy.
Mushrooms with double peppers
After washing the mushrooms, evenly cut them into strips, put them in clear water to soak up water, fish them up after changing to Microsoft, and drain them for reservation. The green and red peppers are pedicled and seeded, cleaned and cut into strips, and garlic and onion segments are prepared in advance for reservation.
Heat the hot oil in the pan, add onion, ginger and garlic to saute until fragrant, pour in mushrooms and stir fry quickly, pour in two spoonfuls of soy sauce, add a little salt and monosodium glutamate seasoning, stir well, cover the pot and stew for 30 seconds. After the mushrooms taste, pour in the green and red peppers, stir-fry until they are cut off, pour in a small amount of water starch to thicken, stir-fry well and wrap up the juice, then turn off the fire and take off the pot.
Among many fungi, the position of Lentinus edodes is as good as that of Pleurotus ostreatus, and it has always been called "the first of hundreds of mushrooms". Mushrooms are delicious, the meat is soft and tender, and there is no need to say more about nutrients. Long-term consumption is quite beneficial to the human body.
Lentinus edodes has a strong compatibility mode, which is suitable for steaming, frying, stewing and frying, and is also handy with various vegetables and meat foods. All in all, if you don't know what to eat in autumn, it must be right to choose mushrooms and keep cooking.
Fried Pleurotus ostreatus with sliced meat
Take a little auricularia auricula and soak it in small water, wash the mushroom with water and break it into small flowers, rinse the tenderloin, cut it into filaments and put it in a bowl, pour in a spoonful of rice wine, a spoonful of soy sauce, a spoonful of cassava starch and a spoonful of salt, grab it and marinate it evenly for about 10 minute, and wash, peel and shred the onion, ginger slices and garlic for later use.
Pour oil into the pot, put a handful of pepper into the oil and stir-fry until it turns black, then fish it out, pour in the marinated meat slices and stir-fry it quickly over medium heat until it fades. Stir-fry shredded pork, then add shredded onion, garlic and dried Chili, stir-fry until fragrant, drain the auricularia auricula, pour it into a pot, and stir-fry it quickly with red sauce.
When the fungus is fried and crackles, pour all the mushrooms into the pot, stir-fry evenly, add two spoonfuls of oil consumption and a small amount of white sugar, stir-fry for 13min to make juice, then cover the pot and simmer for 3 minutes again with medium fire. When the pot is lifted, pour a small spoon of sesame oil and add appropriate salt to stir evenly, and then turn off the fire and take out the pot.
Eating Crab Mushroom has a special seafood flavor. Crab Mushroom is called "hypsizygus marmoreus" and is a rare and delicious edible fungus strain in the north temperate zone. Crab mushroom contains 17 kinds of carbohydrates, which is higher than other general fungi. The high nutrition of crab-flavored mushrooms also made people name him "IQ Mushroom", so if there are children at home, it is recommended to buy more crab-flavored mushrooms for children to eat in autumn.
Braised crab mushrooms with tofu
Wash the crab mushroom and break it into pieces. Wash the tofu and cut it into thin slices. Cut the green onion into chopped green onion. Pour wide oil into the pot. When the temperature is 60% high, put in a military quilt, fry it until it is golden yellow on both sides, and then take it out. Take a small bowl, pour in two spoonfuls of soy sauce, one spoonful of oil consumption and one spoonful of rice vinegar, then pour in one spoonful of white sugar, one spoonful of cassava starch, a proper amount of salt and monosodium glutamate, and add half a bowl of water to stir.
Leave a small amount of oil in the pot, pour the seasoning juice into the oil, keep mixing and heating until the seasoning juice bubbles, add the fried tofu, stir fry evenly, let the tofu be wrapped in seasoning juice, sprinkle the onion on it, cover the pot and stew for 2min.
Pour the crab mushroom into the pot, stir lightly, but let the crab mushroom be wrapped in seasoning juice, pour in half a bowl of clear water, cover it again and stew it with red heat. After it is cooked until it is brown, it can be served out, and sprinkle with some shallots.