How to make Oyster Mushroom

Oyster mushroom, also known as ear mushroom, is one of the most common mushrooms we eat in daily life. Do you know how to cook such a common oyster mushroom ?

Introduction to Pleurotus ostreatus

Oyster mushroom belongs to the order Agaricales, family Pleurotus. Oyster mushroom is the most common type of edible mushroom. Its cap is shell-shaped or fan-shaped, with a diameter of 4 to 12 cm. It is blue-gray or dark-colored when young, and then turns light gray or yellow-brown, and yellow when old. The stipe is lateral or eccentric, 1-3 cm long, with a flat and thin surface, and the edges are not rolled inward, but flat, with coarse and sparse gills. The meat is not too old, tender and delicious, with an oyster-like aroma. Whether it is stir-fried with vegetables or made into meat dishes, Oyster mushroom is very fresh and attractive, and it is cheap, making it a good choice for people's tables. Oyster mushrooms are mainly eaten fresh, and canned and dried products are rarely eaten. Oyster mushrooms are best when they are white, thick, tender, and delicious.

How to make Oyster Mushroom

Braised Oyster Mushrooms with Oyster Sauce

Features: sweet taste and rich nutrition.

Ingredients: 500 grams of fresh oyster mushrooms, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 30 grams of shredded green onion, shredded ginger, and garlic slices, and appropriate amounts of salt, starch, and chicken powder. Production process: 1. Wash the oyster mushrooms, tear them into large pieces, blanch them in boiling water, take them out and squeeze out the water. 2. Heat the oil in a pan, add chopped green onion, shredded ginger, garlic slices and oyster sauce in turn, stir-fry until fragrant, then add Shaoxing wine, chicken powder and appropriate amount of water, then add oyster mushrooms and salt, bring to a boil, wait until the oyster mushrooms are cooked through, then add water starch and serve.

Garlic-fried Oyster Mushrooms

Features: delicious taste, rich in nutrition.

Ingredients: 500 grams of fresh oyster mushrooms, 1 head of garlic, 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and appropriate amounts of pepper, salt, starch, and chicken powder.

Garlic-fried oyster mushrooms production process

1. Wash the oyster mushrooms, tear them into large pieces, blanch them in boiling water, take them out and squeeze out the water. Slice the garlic and set aside. 2. Heat up a pan with oil. When the oil is warm, add the garlic slices and sauté until fragrant. Add Shaoxing wine, soy sauce, chicken powder and appropriate amount of water. Then add the oyster mushrooms, salt and pepper. Bring to a boil, then simmer over low heat until the oyster mushrooms are cooked through and flavored. Add water starch and serve.

Braised Oyster Mushrooms

  Features: double color and double flavor, salty, spicy and refreshing, a fusion of Chinese and Korean.

Ingredients: 500g fresh oyster mushrooms, 25g kimchi, 200g tender dog meat, 50g walnut kernels, 250ml fresh soup, 25g chicken oil, 15g chili sauce, 5g tangerine peel, 5g refined salt, 15g cooking wine, 2g MSG, 15g soy sauce, 10g green onion, 15g water starch, 25g soybean oil, 25g garlic cloves, 15g sesame seeds (baked). Stir-fried mushrooms production process

1. Wash 250 grams of oyster mushrooms, blanch them with boiling water, squeeze out the water, and tear them into strips; soak walnut kernels in hot water, remove the skin, and blanch them in boiling water for later use.

2. Soak the dog meat in warm water, wash it, put it into a pot of boiling water, blanch it until half cooked, take it out and slice it.

3. Wash the remaining 250 grams of fresh oyster mushrooms, tear them into pieces, and squeeze out the remaining water.

4. Heat the wok and add vegetable oil. When it is 90% hot, put the dog meat slices into the pan and stir-fry until the dog meat slices are fragrant. Then add 250 grams of oyster mushroom slices and stir-fry until the mushroom slices are soft. Then add 200 ml of fresh soup, tangerine peel and cooking wine. Bring to a boil over high heat, then boil over low heat, then simmer over low heat. When cooked, add thick soy sauce, MSG, onion, ginger, garlic cloves and chili sauce. Stir-fry evenly and season well. Then serve on a plate.

5. Clean the spoon. Heat the chicken oil, stir-fry the ginger and green onion shreds, remove the green onion and ginger shreds, put a little soup in the spoon, bring to a boil, add 250 grams of fresh oyster mushroom slices and walnut kernels, add fine salt, cooking wine, stir-fry for a while, shake the spoon, thicken, remove from the spoon, put it on the other side of the plate, and sprinkle with sesame seeds.

6. Place the pickled cucumber in the middle of the plate to separate the vegetables.

Don't add MSG when stir-frying oyster mushrooms

As people's taste requirements become higher and higher, condiments such as MSG and chicken powder are used more and more frequently in daily life. In fact, some foods have their own flavor and do not need to add too many seasonings.

Oyster mushrooms have always been a favorite of many people. I hope that after reading this introduction, you will like this vegetable even more.