Apricot Abalone Mushroom
Alias:Prickly Celery Side Ear.
Apricot Abalone varieties:According to the morphological characteristics of the fruiting body, domestic and foreign apricot abalone strains can be roughly divided into five types: bowling ball-shaped, club-shaped, drumstick-shaped, short-stalked and gray-black cap-shaped. Among them, bowling ball shape and stick shape are more widely cultivated in China.
Apricot mushroom flesh is thick, crisp and tender, especially the stalk is dense, firm and milky white, which can be eaten in its entirety, and the stalk is more crispy and smooth than the cap, which is known as "king of flat mushrooms" and "dried scallop mushrooms", and it has a pleasant almond flavor and abalone-like taste, which is suitable for preservation and processing, and it is y loved by the people.
The substrate of almond abalone mushroom is solitary or grouped, the cap is 2-12cm wide, arched round at the beginning, and then gradually spreading, and the center is shallowly concave to funnel-shaped at maturity, and the surface is silky and glossy, smooth, dry, and finely fibrous, and the rim of the cap is inwardly rolled at a young age, and it is wavy or y cracked after maturity; the flesh is white, with almond flavor, and there is no lactic juice secretion; the hyphae are prolonged, dense, and slightly broad, and are milky white, with the rims and the two sides flat, and there are small folds; and the mushroom meat is white, and has almond flavor, and no milky secretion. There are small hyphae; the stipe is 2-8cm to 0.5-3cm, eccentric or lateral. Apricot Abalone belongs to the middle and low temperature fruiting fungi. The suitable temperature for the development of the fruiting body is 10-15℃, and it is usually cultivated in indoor mushroom bags. Cultivation of the main materials are cottonseed hulls, wood chips, other auxiliary materials are bran, sugar, calcium carbonate, material: water = 1:1.4-1.5.
Apricot abalone mushroom: it is the development of successful cultivation of a set of edible, medicinal, therapeutic in one of the new species of rare edible fungi. The body of the mushroom has almond flavor, plump meat, tender, flavorful, fragrant, nutritious, and can cook dozens of delicious dishes. It also has the efficacy of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases, etc. It is extremely popular and the market price is 3-5 times higher than that of flat mushrooms.
Nutritional value
Apricot mushrooms are rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc and so on, which can improve the immune function of the human body, and the human body has anticancer, lowering blood lipids, moistening the stomach and beauty and so on.
Nutritional value: per 100 grams of apricot mushrooms contain: calories (kcal) 31.00 carbohydrates (g) 8.30 fat (g) 0.10 protein (g) 1.30 protein contains 18 kinds of amino acids, of which the human body is necessary for the full range of 8 kinds of amino acids, it is a kind of nutritional and health care value of the edible mushrooms.
Nutritional elements
Content (per 100 grams)
Nutritional elements
Content (per 100 grams)
Energy
31 kcal
Protein
1.3 grams
Fat 0.1 grams Carbohydrates 8.3 grams
Dietary fiber
2.1 g
Vitamin E
0.6 mcg
People
Everyone can eat
Shopping Tips
Apricot Mushroom Apricot Mushroom Apricot Mushroom is named after its thick flesh, crunchy and tender abalone-like texture, and its unique almond flavor.
Mushroom cap: the cap is disk-shaped, the surface should be silky gloss, smooth, dry, and then see whether the cap is open, the cap if open, on behalf of the picking late, the spores have opened, its nutrition is greatly reduced. The diameter of about 3 centimeters is better, so the taste of the almond abalone mushroom is the best.
Mycelium: Mycelium should be arranged densely, the color should be creamy white, the edge and both sides are flat, with small mycelium.
Mushroom stalk: first look at the surface of the fiber, too thick on behalf of its too old, too fine on behalf of too tender and less bite, cooked to seven minutes cooked just right, the stalk of 10 cm or so for the best, and finally look at the color, the color of the milky white smooth, plump meat.
Practice
Apricot mushrooms meat is fat and tender suitable for frying, burning, braising, stewing, making soup and hot pot ingredients, but also suitable for Western food; even if you do gazpacho, the taste is very good, processed texture crispy, tough, white to creamy yellow color, the appearance is good.
Apricot mushrooms with curd
Flavor: salty, fresh, smooth and tender
Apricot mushrooms with curd
Main ingredient: about 300 grams of apricot mushrooms
Seasoning: 1/2 piece of curd, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame seed paste, 1 tablespoon of vinegar, 1/2 tablespoon of sesame oil, minced garlic at will
Method:
Practices:
This is a good way to make a good meal for your family. 1)Wash the apricot mushrooms, put them into the steamer and steam for 8 minutes; if they are dry, wash them with water first, put them in water and soak them until they are soft.
2) Mix all the seasonings well.
3)After steaming the mushrooms, cool them for a while, and tear them into shreds with your hands, preferably not cutting them into shreds with a knife.
4)Drizzle the seasoning over the torn mushrooms.
Chicken roasted almond mushrooms
Raw material: 500g of fresh almond mushrooms, 700g of chicken.
Seasoning: 20 grams of green onion, ginger, monosodium glutamate, salt, sugar, yellow wine in moderation, 70 grams of lard, 1500 milliliters of broth.
Making: the apricot mushrooms cleaned, cut into pieces, chicken chopped into pieces, onion cut into pieces ginger sliced; pot hot lard, into the onion and ginger, stirring out the flavor. Into the main ingredients stir-fry for a moment, cooking wine, add salt monosodium glutamate, sugar pour broth, with a large fire to boil and then switch to the fire stew is complete.
Features: tender, crisp, flavorful.
Steamed chicken with mushrooms
Raw materials: 300 grams of fresh mushrooms, 300 grams of chicken breast, 50 grams of asparagus.
Seasoning:green onion, ginger, yellow wine, monosodium glutamate, sesame oil, a little salt, 100 ml of chicken broth, 60 ml of chicken oil.
Making:
(1)Mushrooms cleaned, chicken breast cut into julienne strips, asparagus cut into julienne strips, green onion and ginger cut into julienne strips.
(2) pot hot pour chicken oil burned to seventy percent heat, into the onion, ginger, burst the flavor. Into the chicken wire, fried to nine mature when adding asparagus, yellow wine, monosodium glutamate, chicken broth boiled into the apricot mushrooms and salt stir-fry, drizzled with sesame oil can be loaded with the plate out of the pot.
Features:Chicken tender mushrooms, smooth and not greasy.
Sauteed pea shoots
Raw materials: 200 grams of mushrooms, 300 grams of pea shoots, 40 grams of asparagus.
Seasoning: 60 ml of peanut oil, ginger, salt, cooking wine, monosodium glutamate.
Making:
(1)Bean sprouts remove the root and wash, apricot mushrooms and asparagus shredded, ginger minced.
(2) frying pan on the wang, fire pour peanut oil, burn to eighty percent of the heat into the asparagus, apricot mushrooms, ginger, stir-fry for a few moments into the bean seedlings, cooking wine, salt, monosodium glutamate. Stir-fry until the bean sprouts broken, raw pan on the plate can be.
Features: Bean sprouts green and crisp, apricot mushrooms to enhance the flavor lining color, color and taste is good.