There are many kinds of mushrooms, including more than 200 edible ones, which can be divided into three categories:
(1) Mushroom: The main varieties are Tricholoma matsutake, Hericium erinaceus, hazelnut and meat mushroom.
1. Tricholoma: it is the general name of mushrooms produced in grasslands in Inner Mongolia and other places. In the past, mushrooms produced in Inner Mongolia and northern Zhangjiakou were all distributed and processed in Zhangjiakou, hence the name "Tricholoma", which was not produced locally in Zhangjiakou. Tricholoma has many producing areas and complex specifications, and its operation is mainly divided into four categories:
(1) White mushroom: white in color, short and thick, firm and hard, with delicate meat. This soup is brown and has a strong taste. It is divided into temples, temples, mirrors, magnetic heads, first-class films, second-class films, white slag and other specifications. The quality in the temple is the best.
(2) Lentinus edodes: the stalk is long, the lid and the inside of the mushroom are rough, and the soup is red.
(3) Mushrooms (black mushrooms): Mushrooms are black, the lid is white, and the soup is black, which is more delicious than mushrooms with green legs.
(4) fragrance: crisp and tender, with different flavors and not strong taste.
Tricholoma can be used to make soup, stir-fry and pickle, and it has the flavor of monosodium glutamate. Every100g Tricholoma contains 35.6g of protein, 4g of fat1.4g, 23g of carbohydrate, 0mg of calcium100mg, 0mg of phosphorus162mg, 32mg of iron, and vitamin B 1 and B2.
2. Tricholoma matsutake: produced in Chengde and Qinglong counties of Hebei Province, with good quality. Tricholoma matsutake mushroom has a smooth lid, sterile folds in the mushroom, brown fruiting body, pine fragrance and cheaper price. The quality is generally light-colored, dark brown, dry, neat, without sediment, with white silk, oily, without mildew and not easy to break. Although its taste is not as good as that of white mushrooms, it is fragrant, crisp and tender, and can be used as a side dish.
3. Hericium erinaceus: It grows on the branches of birch forest in Heilongjiang, and each student must have a pair, two before and after. The yield is not large, and it is also found in Nanyang, Henan. June-September is the growing season every year, and it is dried with fire after picking. Hericium erinaceus is round and the size is like the mouth of a teacup. There are thorns on the lid of the mushroom, like the hair of a monkey. The bottom of the root is slightly round, and the top is like a mouth, shaped like a monkey head. So it is also called "Hericium erinaceus". Hericium erinaceus is generally uniform in size, Huang Liang in color, tender, complete, spineless, free of insects and impurities. Hericium erinaceus is a rare dish, extremely tender and smooth, with good color and fragrance.
4. Hazelnut mushroom: produced in Chengde and Northeast China, mainly hazel wood. The mushroom cover is small, grayish yellow in color, tender in meat and fragrant with hazelnuts.
(2) The main types of bacteria are Ralstonia solanacearum, Morchella esculenta, and chicken micro-bacteria.
1, Penicillium, Leucocyte: all produced in Xichang and Ganzi areas of Sichuan. Penicillium has small cap, long stipe, black color and delicious taste, which is second only to Tricholoma. Tremella fuciformis has a short stalk, a tremella fuciformis cover, and yellow fungus inside, which tastes like blue fungus. Both of them are thick, tender, moldy, moth-eaten and free of impurities.
2. Morchella: produced in Lijiang, Yunnan. Its mushroom cap is pockmarked, shaped like a lamb's belly, yellow in color, and the lower part of the stalk is unpalatable, so it is qualified only if it is uniform and free of impurities.
3, chicken scar bacteria: produced in Chuxiong, Dali, Lijiang, Yunnan. Named for its chicken feet. The strains with dry body, thick meat, hypertrophy and no impurities are better.
(3) The main varieties of mushrooms are Lentinus edodes, Volvariella volvacea and mushrooms. It is characterized by rich flavor, good taste, thick meat and high quality.
1, Lentinus edodes: It is a kind of edible fungi, and the main producing areas in China are Fujian, Jiangxi and other places. Mushrooms are generally divided into three types: flower mushrooms, winter mushrooms and mushrooms.
Flower mushroom: Flower mushroom is a kind of mushroom and a star among mushrooms. The mushroom is named after the pattern on it. The top surface of the mushroom is light black, the mushroom pattern is white, and the pleats at the bottom of the mushroom are light yellow after charcoal fire processing. Mushrooms grow fast in winter, and the colder the weather, especially in snowy days, the higher the yield, the better the quality and the thicker the meat. Mushrooms can be cooked with fish and meat, or stewed with chicken oil and soup.
Mushrooms: The quality of mushrooms is second only to flowers. The top of the mushroom is black, and the pleats at the bottom of the mushroom are light yellow. The meat is thick, like copper ribs, tender and crisp and delicious. Usage is similar to that of mushrooms.
Qin Xiang: Qin Xiang is the lowest variety of mushrooms in Gu Xiang. The fragrant Qin Dou is scattered, or mostly scattered, not so delicate and crisp, and its quality is much worse than that of the mushroom. If the incense is finely processed, it is light yellow and thin, so some people call it yellow thin. Parsley is very thin, light after drying, and the price is cheaper than that of flower mushrooms and winter mushrooms.
2. Volvariella volvacea: artificially cultivated on straw. The main producing areas are Guangdong and Guangxi, and other provinces also produce them. Volvariella volvacea is gray in color, with no fracture, neat head, dry body and no mildew, which is qualified. Volvariella volvacea is very fresh and sweet. It can be used as soup or side dish.
When buying mushrooms, it is worth noting that some wild mushrooms are poisonous. At present, there are more than 80 kinds of known poisonous mushrooms in China. Because there are many kinds and complex components of poisonous mushrooms, people will be poisoned and even life-threatening if they eat poisonous mushrooms by mistake. Therefore, the collection of wild mushrooms should be carefully identified.
At present, there is no very scientific method to distinguish poisonous mushrooms from the senses, which can be distinguished from the following two points, but it is not reliable: ① There are fungus wheels on the handle of poisonous mushrooms, and there are cysts at the roots, so it is difficult to tear the handle by hand, and white or yellow milk will flow out after breaking, which is spicy; (2) There are poisonous mushrooms with rich colors, red, purple, yellow or other mottled spots on the mushroom umbrella, red at the base, abnormal in shape, irritating, malodorous and bitter.
When buying mushrooms, we should not only look at other varieties, but also pay attention to the quality differences. Commercial shiitake mushrooms are generally divided into four grades. First-class mushrooms require that the mushroom surface is complete and patterned, the background color is yellow and white, the meat is thick and has no flanging, the mushroom surface is not less than five cents, and it is fragrant and tasteless, without smoke, mildew and impurities; There is no pattern on the surface of the second-grade mushrooms, and the others are the same as those of the first-grade mushrooms; Grade III Lentinus edodes, the mushroom surface has no pattern, the background color is yellow or dark brown, the mushroom body is dry and fragrant, and there is no moth, mildew and black paste, no impurities, and the mushroom surface and fragments are not less than 2 cents; Again, there is an extra layer.
Pleurotus ostreatus is one of the rapidly developing edible fungi in China in recent years. Fresh and delicious, with high nutritional value, it has medical and health care functions such as lowering blood pressure.
The fresh Pleurotus ostreatus sold in the market is white in color, long in handle and delicious. When buying fresh Pleurotus ostreatus, we should choose fresh Pleurotus ostreatus with low water content, neat and complete appearance, normal color, crisp texture, pure smell, fragrance, no peculiar smell, no pests and diseases, and eight ripe fresh Pleurotus ostreatus. Mature mushrooms probably didn't open, but the edge of mushroom umbrella curled inward. At this time, mushrooms have high nutritional value and delicious taste. The way to distinguish pests and diseases is: there is no spider web green and coal black on fresh Pleurotus ostreatus. Sometimes you can see insects on fresh Pleurotus ostreatus, usually Pleurotus ostreatus, which can be washed off when eating.
Before cooking, it is best to soak the dried mushrooms in hot water at 60 ~ 80℃ for a while to hydrolyze the ribonucleic acid contained in them into umami acid, which tastes delicious. If you soak in cold water, the umami flavor will not come out and it will be boring to eat. You can also soak dried mushrooms in sugar water at about 40℃, so that the soaked mushrooms not only retain their original fragrance, but also taste better after burning because they are soaked in sugar water.
Mushroom surface should be elastic, tough and shiny. If you cook soup, you'd better choose dry slices (dried mushrooms) for the best effect. You should also choose dried mushrooms and fresh mushrooms to eat. Try not to eat pickled mushrooms, because pickled mushrooms are the easiest to fake. Don't eat rotten mushrooms that stick to silk.
Stewed chicken with mushrooms 1
Ingredients: 2 turkey legs and 6 dried mushrooms. Accessories: 12 red dates, 2 slices of ginger. Seasoning: 1 tbsp wine, 1 tbsp salt.
Exercise:
1. Chop the chicken leg into small pieces, blanch it, remove the blood and rinse it;
2. Mushrooms are soft with pedicels and red dates are soft. Put all the ingredients in a saucepan, pour 1 tbsp of wine, and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 40 minutes;
3. Season with salt before cooking and mix well to serve.
Note: This soup can also be directly put on the stove and cooked with low fire, but it should be boiled first and then put in, so that the soup will not be turbid when cooked with low fire. Don't add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh.
Stewed chicken with mushrooms 2
Raw materials/seasonings]
1/2 chickens (about 1 kg)
12 Lentinus edodes (surface cross-cutting for standby)
12 pieces of bamboo shoots
6 glasses of water
1 tbsp rice wine
Salt 1 and 1/2 teaspoons.
A little monosodium glutamate
6 glasses of water
[production process]
(1) Chop the chicken, put it in boiling water, take it out after removing blood, put it in a stew pot, add 6 cups of all seasonings and water, cover the pot and stew for 40 minutes, then add mushrooms and bamboo shoots after 40 minutes, and continue to stew for 20 minutes.
Stewed chicken with mushrooms 3
Prepare a chicken (I use grass chicken), clean it and cut it into pieces. In addition, prepare another mushroom, which is similar to 4 Liang. Wash and slice.
Practice: (1) First put the prepared ginger and garlic into a hot oil pan. I don't eat spicy food, so I didn't put pepper. You can play whatever you like.
(2) Put the chicken in, add salt, sugar, sweet sauce and chicken essence, add a little water and mix well. Then add cinnamon, clove and star anise. Then start stewing.
(3) Add mushrooms and stew for 7 minutes.
Stewed chicken with mushrooms 4
Materials (4 persons)
Chinese medicine: 20g of day lily, ginger 1 piece (cut into filaments).
Materials: 1 chicken (1000g) and 8 dried mushrooms (small).
Ingredients: 1 bamboo shoots, 1 chopped green onions, 4 cups of water, appropriate amount of water-soluble starch, 2 tablespoons of soy sauce.
Exercise:
1. Peel the chicken, wash it, remove the water, spread soy sauce on the chicken with a brush, and fry the chicken in oil until brown.
2. Wash the day lily, soak it in clear water, remove the hard part after softening, and leave the day lily juice for later use.
3. Soak the fungus in water, remove the roots and wash it for later use.
4. Wash the dried mushrooms, soak them in 3 cups of water, take them out after softening, and use the mushroom juice for later use.
5. Slice the bamboo shoots.
6. Stir-fry onions. After fragrant ginger, add bamboo shoots, mushrooms, mushroom juice, Flammulina velutipes juice, water, wine, soy sauce, sugar and chicken essence, and cook for about 20-30 minutes until the chicken is cooked.
7. Add the day lily, cook for a while, and make it into a paste with starch.
Chicken wings and mushroom soup 5
Materials (4 persons)
Traditional Chinese medicine: lily root 1.
Ingredients: 8 chicken wings
Ingredients: 8 shiitake mushrooms, 3 celery, 3 tbsp wine, 0.5 tbsp salt/kloc-0, 2 drops pepper/kloc-0, 6 cups water.
Exercise:
1, wash chicken wings, remove water and add wine, salt and pepper to taste.
2. Add water to the pot and cook. After boiling, skim off the foam and cook for another 20 minutes.
3. Cut celery stems into 4cm long segments, and peel and wash lily roots.
4. Add sliced mushrooms, lily roots and celery and season with sesame oil.