Xanthomonas campestris (also known as chanterelle and apricot) is one of the four famous bacteria in the world. Distributed in Yunnan, Hunan, Hubei, Sichuan, Guizhou, Shaanxi, Henan and other places. The smell of Trichoderma. It is special, because of the typical apricot fragrance, which is not available in any kind of food. When cooking, Trichoderma. Very oil-absorbing. When you eat it, bite it down, and the oil and water mixed with mushroom juice are squeezed out, just like chicken oil, hence the name. Mature Trichoderma species. It looks a bit like morning glory, with bright colors, tougher and more elastic than ordinary mushrooms, and smells obvious apricot fragrance. The dried product contains protein 2 1.5g, fat 5g, carbohydrate 64.9g, crude fiber1.2g, ash 8.6g, heat 1477000 Joule, and is rich in eight essential amino acids. The dried product 100g. Threonine 743 mg, valine 354 mg, leucine 583 mg, isoleucine 230 mg, methionine 35 mg and tryptophan 283 mg, which are rich in carotene, vitamins A and C, calcium, iron, phosphorus, calcium, iron and phosphorus. The strain has anti-cancer activity and has a certain inhibitory effect on cancer cells. It is a natural diet food with low fat, low cholesterol and low calorific value. (put away)
food
condiments
Xanthomonas sp.
200 grams
condiments
green pepper
two
pork cutlets
100g
verdant
Proper amount
garlic
Proper amount
salt
Proper amount
lard
Proper amount
step
1. The auricularia auricula I bought is too tender, and it is still a small mushroom. Pick up the fungus feet.
2. Wash Auricularia auricula and prepare the raw materials.
3. Cut the ingredients for later use
4. put more lard.
5. Stir-fried green peppers
6. Stir-fry green pepper and red pepper, and put garlic slices.
7. Continue to put the meat slices after stir-frying.
8. Stir-fry the sliced meat and add the yellow silk fungus.
9. Stir-fry for three minutes and add onions.
10. Stir fry and add some salt.
1 1. Stir fry for another minute. Eat!
skill
Trichoderma. It's fresh, so there's no need to put monosodium glutamate at all. A little salt can highlight its unique fragrance.