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 (as shown in Figure 4), 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).

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 King Oyster Mushroom and other common varieties such as Oyster Mushroom, Shiitake Mushroom, Coprinus Coprinus, etc. is that it has a tight and elastic texture and can be stored longer than ordinary mushrooms after picking.