Pictures of various hairy mushrooms and how to eat them

Hairy mushroom

Some people say that mushrooms have a sixth taste besides sour, sweet, bitter, spicy and salty - umami. Therefore, when they are mixed with other foods for cooking, they are a good "delicious supplement". Experts say that in order to bring out the advantages of each type of fungus, it is advisable to use different cooking methods.

Shiitake mushrooms have a strong flavor and are more suitable for roasting or braising. For example, add scallions and ginger to hot oil and stir-fry for about 3 minutes, or add shiitake mushrooms to steamed fish.

Straw mushrooms are mainly stir-fried. During the stir-frying process, vitamin C and other ingredients are not easily destroyed. Straw mushrooms taste good and are suitable for making soups or stir-frying.

Enoki mushrooms are delicious and are a great choice for cold dishes and hot pot ingredients, but they are best cooked for more than 6 minutes, otherwise they can easily cause poisoning. People with weak spleen and stomach should not eat too much.

Oyster mushrooms have a light taste and are best used in soup.

Sweet-tasting mushrooms such as Agrocybe edulis, Pleurotus eryngii, and Miniature mushrooms are best suited for stir-frying.

Hericium erinaceus is best cooked at high temperature and high fire. But in general, mushrooms are best fried or stewed to retain the original flavor of the mushrooms.

Mushrooms can also have different therapeutic effects when cleverly matched with other ingredients. Experts say that shiitake mushrooms, enoki mushrooms, and oyster mushrooms can be stewed with meat or chicken to replenish qi and increase resistance; when cooking pine mushrooms and hericium erinaceus, you may want to add a little meat to make soup, which is not only delicious but also has anti-aging and longevity effects; stewing crucian carp with enoki mushrooms can strengthen the brain; bamboo fungus has an antiseptic effect. If you are afraid that you will not be able to finish the meat when stewing, you can add a little bamboo fungus, which will not go bad in the refrigerator.

In addition, when cooking, try to cut mushrooms into smaller pieces, because the cellulose in mushrooms is not only difficult to digest, but also affects the digestive juice from entering other foods. However, mushroom extracts, free amino acids and aromatic substances can increase appetite and promote gastric juice secretion, which is conducive to better absorption of other foods.

Material

2 stalks of yam (smaller and more tender)

10 dried shiitake mushrooms

Soy sauce chicken bouillon garlic starch salt

How to cook various mushrooms

1. Soak the dried mushrooms in hot water, remove the heads and clean them. Wash the radish and cut them into short and long pieces.

2. Boil water in a pot, add a little peanut oil and salt, put the wawa vegetables in, blanch them, pick them up, and use chopsticks to neatly plate them for later use.

3. Heat up a pan with oil, add garlic and sauté until fragrant, add mushrooms, add soy sauce, salt and chicken stock and stir-fry for a few times, then add starch and a little water into the pan to mix, when the taste is ok, pour the mushrooms and juice together over the wawawa dish.