How to make King Oyster Mushroom Seafood Porridge

Speaking of King Oyster Mushroom Seafood 585 Porridge, everyone must be unfamiliar with it. It doesn’t matter. Let me tell you in detail about this porridge.

King Oyster Mushroom Seafood Porridge

Material

15 large prawns

2-3 King Oyster Mushrooms

A small bowl of snow peas

Ginger

A bucket of rice, about 180ml

How to make King Oyster Mushroom Seafood Porridge

1. Bring the water to a boil, add a little cooking wine, blanch the prawns until they change color and remove them.

2. Shell the shrimp, slice the king oyster mushrooms, and cut the snow peas into small pieces

3. Soak a bucket of rice and 6 bowls of water (small bowls for eating) for 20 minutes, then follow the normal porridge procedure, first boil the rice, then add the king oyster mushrooms and shrimp meat and simmer on low heat for 20 minutes, then add the snow peas and simmer for 1 or 2 minutes (to prevent the snow peas from turning yellow)

Nutritional information of King Oyster Mushroom and Seafood Porridge

Pleurotus eryngii belongs to Fungi, Basidiomycetes, Agaricales, Pleurotus, and Pleurotus. Pleurotus eryngii has thick flesh, tender texture, especially dense, firm, milky white stipe, which can be eaten in its entirety. The stipe is more crisp and refreshing than the cap, and is known as the "King of Oyster Mushrooms" and "Scallop Mushroom". It has an almond flavor and tastes like abalone, which is suitable for preservation and processing, and is deeply loved by people. The flesh is thick and resembles abalone, hence the name Pleurotus eryngii. It is called "Snow Mushroom" in Japan. Pleurotus eryngii is rich in nutrition, tender texture, excellent taste, and unique flavor, so it is known as the "delicious boletus on the grassland". Pleurotus eryngii is saprophytic and parasitic on the roots of Apiaceae plants such as Eryngium and the surrounding soil from late spring to early summer. It is naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, the southern part of the former Soviet Union, Morocco, India, Pakistan, Xinjiang and western Sichuan in China. It is a large, fleshy mushroom with excellent quality in high mountains, grasslands, and deserts.

The difference between Pleurotus eryngii and other common species such as Oyster mushroom, Lentinus edodes, Coprinus comatus, etc. is that the tissue is tight and elastic, and the storage time after picking is longer than that of ordinary mushrooms. Pleurotus eryngii has the effects of lowering blood lipids and cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases.