Nutritional value of mushroom and meat porridge

How much do you know about the method of 752 mushroom and meat porridge? Let me introduce you to the method of this porridge in detail.

How to make mushroom and meat porridge

Mushroom and Meat Porridge

Ingredients for Mushroom Meat Porridge

3 dried mushrooms, half a stalk of celery, 1 egg, 2 taels of minced meat, 37 grams of fried shallots, 1 bowl of white porridge, 1 bowl of bone broth, a little coriander, 1 teaspoon of salt, 1/2 teaspoon of white pepper

Steps for making mushroom and meat porridge

1. Soak the dried mushrooms in water until they are soft, then take them out and cut them into strips for later use; chop the celery and set aside; beat the eggs, put them into a pan and fry them over medium heat until they are crispy and golden, then take them out and set aside.

2. Heat a wok, add the minced meat and fry until fragrant. Then add the bone broth, shredded mushrooms from step 1 and eggs and cook for 10 minutes.

3. Add the porridge, all the seasonings, and fried shallots into the ingredients from step 2. Bring to a boil over medium heat and turn off the heat.

4. Before serving, sprinkle in chopped celery and coriander.

Life Tips

Shiitake mushrooms are the fruiting bodies of the fungus shiitake mushrooms of the phylum Fungi, belonging to the Agaricaceae family of the class Basidiomycetes, and are one of the world's famous edible mushrooms. They contain a unique aromatic substance, shiitake essence, which forms a unique mushroom aroma, so they are called "shiitake mushrooms".

Due to its rich nutrition, refreshing aroma and delicious taste, it is known as the "king of mushrooms", "queen of mushrooms" and "crown of vegetables". It is not only ranked above straw mushrooms and oyster mushrooms, but also known as the "queen of plants" and one of the "mountain treasures".

The cap of shiitake mushrooms is umbrella-shaped, 3 to 6 cm in diameter, and appears yellowish brown or dark brown. The gills are white, the stipe is yellow, and there are cotton-like white scales, which are not obvious after drying.

Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Because shiitake mushrooms contain agaric acid and mushroom acid, which are rare in general foods, they taste particularly delicious.

Shiitake mushrooms grow in winter (from the beginning of winter to before Qingming Festival of the following year). They are mainly produced in the mountainous areas of Zhejiang, Fujian, Jiangxi, Anhui and other provinces. Shiitake mushrooms are delicious and fragrant, and are excellent edible fungi.

1. Quality requirements for shiitake mushrooms: Good quality mushrooms should be fragrant, thick, smooth, uniform in size, yellow-brown or dark-brown in color, slightly frosted on the surface, with tight and fine white folds, short and strong stems, dry, not moldy, and not broken;

2. Do not eat particularly large fresh mushrooms, as they are mostly fattened with hormones and consuming them in large quantities can have adverse effects on the body.