Apricot mushroom, also known as the prickly pear side ear, is a new species of rare edible fungus that has been successfully developed and cultivated in recent years, integrating food, medicine and therapeutic use. There are a lot of products on the market, such as Bashanzu mushroom dishes - apricot mushrooms, apricot mushroom extract, instant apricot mushrooms in small packages, as well as individually packaged packets of apricot mushrooms, and so on. [1]2 Introduction Edit Apricot abalone scientific name: PleurotuseryngiiQuel. alias: prickly celery side ear. Apricot abalone varieties: According to the morphological characteristics of the substrate, domestic and foreign apricot abalone strains can be roughly classified into five types: bowling ball-shaped, club-shaped, drumstick-shaped, short-stalked, and gray-black shaped cap. Among them, bowling ball shape and club shape are more widely cultivated in China. Almond abalone mushroom flesh is fat and thick, the texture is crispy and tender, especially the stalk is dense, firm and milky white, which can be eaten in its entirety, and the stalk is more crunchy and smooth than the cap, which is known as "King of Flat Mushroom" and "Dried Scallop Mushroom", and it has the pleasant almond flavor and abalone taste, which is suitable for preservation and processing, and has won great popularity. It has a pleasant almond flavor and abalone-like texture, and is suitable for preservation and processing, and is y loved by people. The fruiting body of almond abalone mushroom is solitary or grouped, the cap is 2-12cm wide, arched round at the beginning, then gradually spreading, and the center is shallowly concave to funnel-shaped at maturity, the surface is silky and glossy, smooth, dry and fine fibrous, and the edge of the cap is inwardly rolled when it is young, and it is wavy or y cracked when it is mature; the flesh of the mushroom is white, with the taste of almonds, and there is no secretion of milky juice; the hyphae are prolonged, dense and a little wide, milky white, with flat edge and both sides, and there are small hyphal folds, which are white. and both sides flat, with small folds; stipe 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 substrate is 10-15℃, and it is usually cultivated in indoor mushroom bags. The main materials for cultivation are cottonseed hulls and wood chips, and other auxiliary materials are bran, sugar and calcium carbonate, with material: water=1:1.4-1.5. Almond Abalone: It is a new species of rare edible fungus that has been successfully developed and cultivated to combine edible, medicinal and therapeutic uses. The mushroom body has almond flavor, plump meat, tender taste, fragrant flavor, rich nutrition, can cook dozens of delicious dishes. It also has the efficacy of lowering blood lipids, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immune system, and preventing cardiovascular disease, etc. It is extremely popular, and the market price is 3-5 times higher than that of the flat mushroom. [1]3 Nutritional Analysis Edit Apricot mushrooms are rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, the human body has an anticancer, lowering blood lipids, lubricate the stomach and beauty and other effects. Nutritional value: each 100 grams of apricot mushrooms contain: calories (kcal) 31.00 carbohydrates (g) 8.30 fat (g) 0.10 protein (g) 1.30 in the protein contains 18 kinds of amino acids, of which the human body is necessary for a complete range of 8 kinds of amino acids, it is a kind of nutrition and health care value of the edible mushrooms. Nutritional composition of apricot mushrooms Nutrient content (per 100 grams) Nutrient content (per 100 grams) Energy 31 kcal Protein 1.3 g Fat 0.1 g Carbohydrates 8.3 g Dietary Fiber 2.1 g Vitamin E 0.6 mcg Thiamin 0.03 mg Riboflavin 0.14 g Potassium 242 mg Sodium 3.5 mg Calcium 13 mg Magnesium 9 mg Iron 0.5 mg Manganese 0.04 mg Zinc 0.39 mg copper 0.06 mg phosphorus 66 mg selenium 1.8 micrograms niacin 3.68 mg folic acid 42.9 micrograms Suitable for all people can eat shopping tips apricot abalone mushroom[2] apricot abalone mushrooms its meat is rich and thick, the texture of the crisp like abalone, and has a unique almond flavor, thus the name. Cap: the cap is disk-shaped, the surface should be silky gloss, smooth, dry, and then see whether the cap is open, if the cap is open, on behalf of the picking late, the spores have opened, its nutrition is greatly reduced. The diameter of the mushroom should be about 3 centimeters, which makes the mushroom taste the best. Mycelium: Mycelium should be arranged densely, the color should be creamy white, the edge and both sides are flat, with small mycelium. Stalk: first look at the surface of the fiber, too thick for its too old, too fine for 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, color and lustre milky white and smooth, plump meat. 4 cooking guide editor apricot abalone mushrooms are suitable for stir-frying, broiling, braising, stewing, making soup and hot pot ingredients, but also suitable for Western food; even if you do coleslaw, the texture is very good, processed taste crisp, tough, white to creamy, and the texture is very good, and the taste is good. After processing, the texture is crispy, tough, white to creamy yellow, with good appearance. Almond Abalone Mushroom with Bean Curd Flavor: Salty, fresh, smooth and tender Almond Abalone Mushroom with Bean Curd Main Ingredients: 300g of Almond Abalone Mushroom Seasoning: 1/2 piece of Bean Curd, 1 tsp of light soy sauce, 1 tsp of sugar, 1 tsp of sesame paste, 1 tsp of vinegar, 1/2 tsp of sesame oil, minced garlic Methods: 1) Wash the Almond Abalone Mushroom, put it into the steamer and steam it for 8 minutes. 2) Stir all the seasonings well; 3) After steaming, let the mushrooms cool for a while, and tear them into shreds with your hands preferably not cut them into shreds with a knife; 4) Drizzle the seasonings over the torn mushrooms. [3] chicken roasted apricot mushrooms raw materials: fresh apricot mushrooms 500 grams, 700 grams of chicken; seasonings: 20 grams of green onions, ginger, monosodium glutamate, salt, sugar, yellow wine, 70 grams of lard, 1500 milliliters of broth; Preparation: apricot mushrooms cleaned, cut into pieces, chicken chopped into pieces, green onions cut into pieces of ginger sliced; pan heat into the lard, put into the green onions and ginger, sautéed out of the aroma. 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, crispy, flavorful. Apricot mushrooms fried chicken raw materials: 300 grams of fresh apricot mushrooms, 300 grams of chicken breast, 50 grams of asparagus; seasonings: green onions, ginger, yellow wine, monosodium glutamate, sesame oil, salt, chicken broth 100 ml, 60 milliliters of chicken oil; production: (1) mushrooms washed, chicken breast cut into shreds, asparagus cut into julienne strips, onion and ginger cut into julienne strips; (2) the pot is hot and poured into the chicken oil burned to seventy percent heat, into the onion, ginger, popping out of the aroma. Put into the chicken wire, stir-fry 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 a plate out of the pot. Characteristics: chicken tender mushrooms fragrant, slippery and not greasy. Stir fry pea seedlings raw materials: apricot mushrooms 200 grams, 300 grams of seedlings, 40 grams of asparagus; seasonings: peanut oil 60 ml, ginger, salt, cooking wine, monosodium glutamate (MSG) in moderation; production: (1) pea seedlings to remove the roots and wash, apricot mushrooms, asparagus, shredded, ginger minced; (2) wang on the wok, the fire poured into the peanut oil, burned to eighty percent of the heat into the asparagus, apricot mushrooms, ginger, sautéed for a few moments into the pea seedlings, cooking wine, salt, monosodium glutamate (MSG). Stir-fry until the bean sprouts broken, raw pan on the plate can be. Characteristics: Bean seedlings green and crisp, apricot mushrooms to increase the taste of color, color and taste is good. Milk sauce almond abalone mushroom main ingredients: almond abalone mushrooms 300G cauliflower a ginger 1/4 teaspoon seasoning: salt 1/3 teaspoon sugar 1/3 teaspoon oil a teaspoon of red bean curd milk 1 tbsp Shaoxing wine 1 teaspoon broth 1 cup of sugar 1 tbsp cornstarch 1/3 teaspoon production: 1. almond abalone mushrooms cut into four centimeters X two centimeters long section, cut across the flower knife standby. 2. frying pan filled with two cups of oil to medium heat until 50% hot, the almond abalone mushrooms into the oil deep-fried until soft enough to be. Fish out and drain the oil. 3. Cauliflower peeled, take a small tender part of the flower-like, cleaned into the boiling water and seasoning (1) blanch until cooked, fish out and drain the plate and set aside. 4. Another frying pan into a tbsp of oil, the first fragrance of the ginger after the first burst, in order to add the seasoning (2) and almond abalone mushrooms, burned over low heat until the soup dries out a little, and finally add cornstarch to thicken the water. Tips: 1. red bean curd milk in the pot, before mixing with water and then fried in oil, can increase the unique soybean flavor of bean curd milk. 2. to "bean curd milk" as the main seasoning, it is not suitable to add sesame oil to enhance the aroma or to increase the surface luster, you can change to use salad oil or chicken fat instead. Ingredients: 2 apricot abalone mushrooms, 9 small Chinese cabbages, 2 tbsp abalone sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, ? tbsp sugar, a pinch of salt. Preparation: 1. small Tong vegetable peeled off the outside of the large leaves for other purposes, leaving only the heart; 2. boil a pot of water, a little vegetable oil and a little salt, the small Tong vegetable heart blanch, set aside; 3. with a small bowl of water, add oyster sauce, soy sauce, sugar, salt, stirred into the sauce for spare; 4. apricot mushrooms sliced, hot pot of oil, fry the mushroom slices; 5. and then pour into the sauce and boil, turn the heat down and slowly simmering to the mushrooms body Add 2 spoons of abalone sauce and mix well. 7. Place the sliced mushrooms on a plate and pour the soup evenly over them. Tips: Make a sauce for the sliced mushrooms to absorb slowly, and cook them softly and thoroughly, which is the key point to make the sliced mushrooms taste juicy and refreshing. Ingredients: 200 grams of almond mushrooms, 150 grams of groundnut, 20 grams of minced pork, 2 tablespoons of sesame oil, 4 slices of ginger, 1 piece of chili pepper, 1/2 stick of green onion, 6 cloves of garlic, 1 cup of broth, 2 teaspoons of Three Cups of Sauce for Seafood Preparation: 1) Wash and cut the almond mushrooms into cubes, drain; peel and cut the groundnut into cubes; cut chili peppers and green onions into pieces; set aside. 2) Place the almond mushrooms in a deep frying pan at 150℃ and cook over high heat. 3) Add the almond mushrooms to the bottom of the pan. Deep fry in a frying pan at 150℃ for 6 minutes until the stem of the mushroom turns golden brown (about 2 minutes), then remove from the pan and set aside. 3. Deep fry in a frying pan at 150℃ for 6 minutes until the surface of the groundnut becomes dehydrated (the surface becomes wrinkled), then remove from the pan. 4. In a separate pan, add sesame oil, add ginger slices until the ginger slices become curly and then add chili peppers, green onions and garlic from recipe 1 and sauté. 5. Add 3 cups of seafood sauce, stock, almond mushrooms from Method 2 and groundnuts from Method 3. Stir-fry well over high heat until the sauce is reduced. 6. Add nine layers of pagoda and stir-fry together. Dry Stir-fried Almond Mushrooms Ingredients: Almond mushrooms, onion, soy sauce, salt and pepper. Production methods: 1. apricot mushrooms cleaned and sliced, into the boiling water blanch and filtered water, add a little soy sauce and marinate for 15 minutes; 2. onion cleaned and shredded; 3. frying pan add a spoonful of oil, small fire will be sliced apricot mushrooms are stirred on both sides of the light yellow sheng out; 4. to the onion braided out the flavor, pour into the apricot mushrooms sliced and stir-fry together; 5. add salt, pepper, seasoning, stir-fry well. [4] sesame oil mushroom soup production materials: 150 grams of mushrooms, 50 grams of ginger, goji berries 10, 400 weeks of water, black sesame oil 100 ㏄, 3 tablespoons of rice wine, Shiitake mushroom 4 grams, a little salt. Production method: 1. almond mushrooms washed in wine, drained after hand-torn into large pieces; ginger brush clean skin, sliced; goji berries washed and soaked in water for about 5 minutes, drained; standby. 2. hot pan pour into the sesame oil to heat, add method 1 of the ginger, stir-frying over low heat until the ginger slices curled and release the flavor, add method 1 of the almond mushrooms long pieces of mixing and stir-frying evenly along the side of the pan dripping into the wine, and continue to cook to the flavor of the wine to disseminate, and then add water to cook, and then add water to cook. Add water and bring to a boil over medium heat. Season with salt and shiitake mushroom seasoning, and add goji berries from recipe 1 before serving. Pan Fried Black Pepper Shiitake Mushrooms Main Ingredients: Shiitake Mushrooms Side Ingredients: Salt, Black Pepper, Vegetable Oil 1. Wash Shiitake Mushrooms, dry the surface water, cut them into two sections in the center, and then slice them vertically. 2. Heat a pan with vegetable oil and fry the cut Shiitake Mushrooms until the edges are slightly browned and lifted up, then turn them over and fry them, sprinkle with salt and a little bit of black pepper evenly to taste, and fry them until the surface is golden brown and the edges are slightly charred. 3. [5] Sausage Fried Almond Abalone Mushroom Ingredients: almond abalone mushroom, sausage, garlic, cooking oil, salt, ground beef, red pepper. Practice: 1. fresh almond mushrooms, red pepper after washing from the center cut, and then cut into small slices diagonally. 2. sausage with water rinse clean, also diagonally sliced. 3. pot of oil, hot garlic leaves into the stir-frying aroma. 4. put the almond mushrooms, red pepper stir-fry over high heat until 8 mature, add a little salt and ground beef for seasoning. 5. under the sausage sauté until the sausage and almond mushrooms stir-fry to cook can be released. [6] apricot mushrooms fried meat main ingredients: pork moderate green pepper a apricot mushrooms a carrot auxiliary: salt, chicken essence, onion, ginger Steps: 1, cut the pork into slices, thinner, put into a container, add the appropriate amount of soy sauce soy sauce, pepper, chicken essence and wet starch and stir well, marinate for ten minutes, put the pot to heat, add the appropriate amount of vegetable oil, burned to five ripe time to the pot stir fry until browning and then sheng out of the standby.　　2, the green pepper, carrots and apricot mushrooms sliced, chopped onion and ginger, put aside 3, and then start the pot to heat, add vegetable oil, first onion and ginger burst incense, and then into the carrot slices stir-fry evenly, and then pour into the apricot mushrooms, the apricot mushrooms will absorb the oil, the pot will be dry, add the right amount of water or broth to cook for a minute or so 4, and then finally add the green pepper and meat slices, stir-fry for half a minute, add the right amount of salt and chicken broth on the done! Tips: 1, almond mushrooms are more absorbent of oil, so pour the oil slightly more 2, green peppers in the pot will be cooked, so be sure to put in the last almost out of the pot when[7]