How to eat big fat mushrooms?

Hello!

One: the characteristics of big fat mushrooms:

Big fat mushroom is one of many mushroom varieties.

Big fat mushrooms are edible, delicious, thick and fresh, and can be cultivated industrially, and the characteristics of mycelium fermentation culture are utilized.

The cooking method of big fat mushrooms is no different from other mushroom food. You can stew, stir-fry or make soup, but it is recommended that mushroom food should be paired with meat to complement each other.

Two: the cooking method of mushrooms:

Here are some classic cooking methods of mushrooms.

The cooking methods of mushrooms are mostly Northeast cuisine, Zhejiang cuisine and home cooking!

One: Stewed mushrooms with chicken: (Northeast cuisine)

Ingredients: 750g of chicks-1000g, 75g of big fat mushrooms.

Seasoning: onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.

Practice:

1. Wash the chicks and chop them into small pieces;

2. Soak the mushrooms in warm water for 30 minutes and wash them for later use;

3. Heat in a pan, add a small amount of oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the color evenly, add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium fire.

Three: stewed tofu with fresh mushrooms: (Northeast cuisine)

Ingredients: 500g tender tofu. 25g of cooked bamboo shoots, fresh mushrooms100g. 0/0g of soy sauce/kloc-,2.5g of refined salt, 2.5g of monosodium glutamate, 5g of Shaoxing wine, 5g of sesame oil and 400g of vegetarian soup (boiled with soybeans).

Practice:

Put the tofu into a dish, add cooking wine, steam it in a cage for 40 minutes (high heat), remove the edge skin and cut it into small pieces 1.5 cm square. Blanch in boiling water and remove with a colander. Boil fresh mushrooms in a boiling water pot for 1 min, take them out, rinse them with clear water, and cut them into pieces. Take a casserole, add tofu, bamboo shoots and salt, add vegetarian soup until the tofu is immersed, bring it to a boil on medium heat, then move it to low heat for 0/0 minute, and add mushroom slices. Add soy sauce, monosodium glutamate and drizzle with sesame oil.

Four: stir-fried mushroom pine: (Northeast cuisine)

Ingredients: Coprinus comatus Accessories: Fried Sesame Seasoning: umami soy sauce, sugar, salt, chicken essence, onion and ginger.

Practice:

1 Tear Coprinus comatus into shreds by hand;

2, sit on the fire, pour in the right amount of oil, add onion and ginger to stir fry until fragrant, add shredded mushrooms to stir fry until dry, add a little water, soy sauce, white sugar, chicken essence, salt, stir fry until the water evaporates until dry, sprinkle with fried sesame seeds and serve.

Five: Three Fresh Mushrooms: (Northeast Cuisine)

Ingredients: 8 excellent boletus with a diameter of about 8 cm, 4 large potatoes, 8 thin slices of foie gras, olive oil, lemon juice, Japanese soy sauce and pepper.

Practice:

1. First, put the potato into salt water with lemon juice and a little flour to cook, and then take out the potato core after cooling.

2. Wash and slice the boletus. Place the potato heart in the center of the plate, fan it with raw boletus, and sprinkle with two pieces of foie gras.

3. Mix lemon juice and soy sauce with olive oil, pour into a plate, and sprinkle with pepper to serve.

Six: Mushrooms in oyster sauce: (Zhejiang cuisine)

Ingredients: 250g of white mushrooms [Accessories]: cucumber, tomato and garlic slices.

Seasoning/marinade: 30g oyster sauce, 3g sugar, a little soy sauce.

Practice:

1, white mushrooms are cut into pieces, cucumbers are peeled and cut into pieces, tomatoes are cut into pieces for later use, water is put into a clean pot, white mushrooms are soaked in water until they are ripe, and then taken out and bathed for later use;

2. Add garlic slices to the pan and saute until fragrant. Add white mushrooms and stir-fry evenly. Add oyster sauce, sugar and soy sauce and stir-fry while adding a little oil. Add cucumber pieces and tomato pieces and stir-fry evenly before taking out the pan.

Seven: Mushrooms mixed with fresh shellfish: (home cooking)

Ingredients: fresh shellfish100g, bottled mushrooms 200g, celery 50g. Egg white 1/3, chopped green onion10g, cooking wine 3g, salt 3g, water starch10g, sesame oil 3g, soy sauce, pepper and monosodium glutamate a little each.

Practice:

1. Remove leaves from celery, wash and cut into small pieces; Sliced mushrooms; Wash fresh shellfish, drain, add a little salt, pepper, cooking wine, egg white and water starch into a bowl, stir well, marinate for a while, then blanch in boiling water, take out and add a little salt, monosodium glutamate and sesame oil, and stir well for later use; Take out the mushrooms and slice them.

2. Put the pan on the fire, heat the oil, stir-fry the chopped green onion to get the fragrance, add the mushroom slices, celery, salt and soy sauce, stir-fry quickly, put them out on a plate, and pile the fresh shellfish in the middle of the dish.

Tip:

This dish contains about 540 kilocalories, 8.2 grams of fat and 35 grams of dietary fiber.

Eight: mushroom tofu soup: (home cooking)

Ingredients: water mushroom100g, tofu 200g, garlic sprout 25g and dried seaweed 35g. Seasoning: salt, monosodium glutamate, vinegar, pepper, sesame oil, chicken soup.

Practice:

1. Remove impurities, clean and cut mushrooms into small pieces. Put tofu in aluminum pot and add water for a while, then take it out and cut it into small pieces. Soak the dried seaweed.

2. Add chicken soup to the wok, add tofu, mushrooms, salt, Jiang Mo and dried seaweed and soaked dried seaweed water.

After boiling, add pepper and vinegar, pour sesame oil, sprinkle monosodium glutamate and garlic sprouts, and serve.

Nine: Fried pork slices with mushrooms:

Ingredients: 750g of fresh mushrooms (Pleurotus ostreatus or Pleurotus eryngii), 20g of pork120g, 20g of coriander.

Accessories: minced onion and ginger, refined salt, cooking wine, starch, monosodium glutamate and peanut oil.

Practice:

(1) Remove the roots of mushrooms, clean them, cut them into small pieces, wash coriander and cut them into sections, and cut pork into small pieces.

(2) Stir-fry the spoon with high heat, add the base oil, stir-fry the sliced meat with onion and ginger, cook the cooking wine, stir-fry until it is half cooked, add the mushrooms, add salt, stir-fry until the mushrooms are cooked, add monosodium glutamate and vanilla, mix well, and thicken with wet starch.

X: Nutritional analysis of mushrooms (fresh mushrooms)

1. Improve the body's immunity: the effective components of mushrooms can enhance the function of T lymphocytes, thus improving the body's immunity against various diseases;

2. Analgesia and sedation: A substance extracted from mushrooms in Brazil has analgesic and sedative effects, and it is said that its analgesic effect can replace morphine;

3. Cough-relieving and phlegm-resolving: The mushroom extract has obvious antitussive and expectorant effects by animal experiments;

4. Detoxification: Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for human body to digest, which can maintain the balance of water in the intestine, absorb the remaining cholesterol and sugar, and excrete them, which is very beneficial to prevent constipation, intestinal cancer, arteriosclerosis and diabetes.

5. Mushrooms contain tyrosinase, which has obvious effect on lowering blood pressure.

Heat (20.00 kcal)

Protein (2.70g)

Fat (0 0. 10/0g)

Carbohydrate (2.00g)

Dietary fiber (2 2. 10/0g)

Vitamin A (2.00 micrograms)

Carotene (10.00 μ g)

Thiamine (0.08 mg)

Riboflavin (0.35 mg)

Nicotinic acid (4.00 mg)

Vitamin C (2.00 mg)