The main differences between Pleurotus ostreatus and mushrooms are their subjects, appearances and practices.

Pleurotus ostreatus: basidiospores are produced after the fruiting body matures, and soon a diaphragm will be formed after the basidiospores grow out of the bud tube. The diameter of the mushroom cap is about 5-2 1 cm, and the mushroom pleats are extended, and the stipe is lateral. The color of the mushroom cap is gray, tile gray, cyan gray, etc. The edge of the mushroom cap is round, the stipe is short, and the base is often fluffy.

Mushroom: It belongs to all large higher fungi with fruiting bodies (basidiocarp and Ascomycetes), and there are many kinds, including but not limited to Pleurotus ostreatus.

First, the difference between Pleurotus ostreatus and mushroom

1, oyster mushroom

It is a kind of Basidiomycetes, Basidiomycetes and Pleurotus, and it is a very common gray edible mushroom. It is rich in nutrients, with 20-23 grams of protein per 100 grams of the product, complete in amino acid components and rich in minerals. The fruiting body ripens to produce basidiospores, and soon after the basidiospores grow out of the bud tube, a diaphragm will be formed. The diameter of the cap is about 5-2 1 cm, and the cap is wrinkled and the stipe is lateral. The color of the cap is gray, tile gray, cyan gray, etc. The edge of the cap is round, the stipe is short, and the base is often fluffy.

2. Mushrooms

It belongs to Agaricus, Agaricus and Agaricus, and is an edible fungus variety with wide artificial cultivation, high yield and large consumption in the world. It belongs to all large higher fungi with fruiting bodies (basidiocarp and Ascomycota), and there are many kinds, including but not limited to Pleurotus ostreatus.

Second, how to cook mushrooms

1, oyster mushroom

It is not suitable to cut with a knife, but can be torn into appropriate sizes by hand, which is good in taste and more conducive to the release of mushroom flavor. It can be cooked with vegetables, meat and even eggs, and can also be used to make soup.

2. Volvariella volvacea

Can be directly used for stir-frying, the time is as short as possible, so as to reduce the loss of vitamin C. Before entering the pot, you can draw a cross-shaped knife edge on the straw mushroom cover, which will make it easier to taste.

3. Flammulina velutipes

The most common way to eat is to mix cold dishes or rinse hot pot. The lower part of Flammulina velutipes has high dietary fiber content and poor taste. When cooking, everything can be divided into two parts. The lower part can be chopped to make stuffing, and the upper part can be made into soup and fried meat, which is neither wasteful nor delicious.

4. Mushrooms

Dry mushrooms produce a lot of aromatic substances in the process of drying, so they are more fragrant and suitable for stew, while fresh mushrooms are light in taste and refreshing in taste, which are suitable for cooking and frying with vegetarian dishes. When soaking dried mushrooms, the time should not be too long, 20-40 minutes is better, otherwise its nutrition and fragrance will be lost.

5. Pleurotus eryngii

It can be used to stir-fry meat or stew soup, with tender meat and rich flavor. There is no special requirement for cooking time, and its nutrition and taste will not be affected.

6. Hericium erinaceus

Its taste is light, and it will be influenced by vegetables when cooking, and the taste will be influenced by the taste of meat when stewing, so it is most suitable for stir-frying. Hericium erinaceus is slightly bitter, so you can wash and cook it directly if you like this taste. If you want to remove the bitterness, blanch it in water when washing, and the bitterness will be lost.