How to eat mushrooms How to make mushrooms delicious

Oyster mushrooms are nutritious and can be eaten in a variety of ways, such as roasting oyster mushrooms, stewing three mushrooms, etc., all of which are nutritious.

Oyster mushroom

It is the fruiting body of many kinds of mushrooms of the fungi phylum, including the white mushroom (Mongolian Agaricus) Trichokoma mongokicum Imai, the apricot mushroom (tiger skin apricot) T. gambosum (Fr.) Giki., the thunder mushroom (green leg mushroom) Ckitotybegiganter (Sow. exFr.) Guék., etc. It is named as Agaricus because they are concentrated and distributed in Zhangjiakou City.

Nutrition of Oyster Mushroom

The flesh of the Agaricus tricholoma is thick, tender, fragrant and delicious. It is sold well in domestic and foreign markets and is very popular.

Tricholoma aconitifolia contains protein, carbohydrates, calcium, phosphorus, iron, vitamin B1, B2, C, niacin and other ingredients. It has the effects of benefiting the stomach and regulating qi. It also has the effects of anti-cancer, improving human immune function and strengthening the skin.

How to eat button mushrooms

Roasted mushrooms

1. Raw materials:

1. Main ingredients: 200 grams of shiitake mushrooms and 15 grams of soaked magnolia slices.

2. Seasoning: cooking wine, MSG, soy sauce, sugar, wet starch, pepper water, lard, and chicken soup.

2. Preparation method:

1. Soak the button mushrooms in warm water, remove impurities, clean, cut into two halves, and wash and slice the magnolia leaves.

2. Heat oil in a wok, fry with soy sauce, add chicken soup, pepper water, cooking wine, MSG, sugar, shiitake mushrooms, and magnolia slices. Bring to a boil then simmer over low heat until mushrooms are cooked through and flavored. Thicken with wet starch, drizzle with cooking oil and serve.

Note: Tricholoma aconitifolia is a famous edible fungus. It has the effects of nourishing the middle and replenishing qi, nourishing the stomach and spleen, and resolving phlegm and regulating qi. Eating it can increase appetite, aid digestion, and replenish the body. The polysaccharides contained in it have a good effect on leukopenia and infectious hepatitis, and it is a substance with anti-cancer effects. It can often treat spleen and stomach weakness, qi deficiency, leukopenia, hepatitis, cancer, hypertension, hyperlipidemia and other diseases.

Stewed Mushrooms

1. Raw materials:

1. Main ingredients: 100g water-soaked button mushrooms, 100g water-soaked oyster mushrooms, 100g water-soaked straw mushrooms, 5g coriander

gram.

2. Seasoning: cooking wine, MSG, salt, sugar, chicken oil, and broth.

2. Preparation method:

1. Remove the impurities from the button mushrooms, clean them, blanch them in boiling water, pick them up, and soak them in cold water. Remove the impurities from the oyster mushrooms and straw mushrooms, and clean them.

2. Put the oyster mushroom, button mushroom and straw mushroom into a stewing pot, add broth, salt, sugar, cooking wine, MSG and chicken oil, cover the pot, steam for half an hour, take out and sprinkle with chopped coriander.

Note: This dish is made from the rare and nourishing mushrooms, such as button mushrooms, straw mushrooms, and oyster mushrooms. It has the effects of nourishing, lowering blood pressure, lowering blood lipids, and preventing cancer. It has certain effects on hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, and various cancers. Eating it can not only strengthen the body, but also prevent the occurrence of the above diseases. It is an ideal high-end nutritional health dish.

Three Fresh Tofu

1. Raw materials:

1. Main ingredients: 300 grams of tofu, 50 grams of soaked shiitake mushrooms, 30 grams of bamboo shoots, and 30 grams of canned fresh mushrooms.

2. Seasoning: cooking wine, MSG, salt, soy sauce, sugar, chopped green onion, chopped ginger, wet starch, sesame oil, and soybean oil.

2. Preparation method:

1. Cut the tofu into large pieces. Heat oil in a wok until it is 70% hot, add the tofu cubes, and fry until golden brown, then remove from the oil. Remove impurities from the soaked shiitake mushrooms, clean them, and cut them into two pieces. Cut the fresh mushrooms into two pieces as well. Put the shiitake mushrooms, mushrooms, and bamboo shoots into boiling water and blanch them thoroughly, then remove from the water and set aside.

2. Heat a small amount of oil in a wok, add scallion and ginger and stir-fry until fragrant. Then add soy sauce, cooking wine, sugar, shiitake mushrooms, mushrooms, and bamboo shoots and stir-fry. Then add the tofu cubes. Bring to a boil and then simmer over low heat until the flavors are absorbed. Thicken with wet starch, add a little MSG and sesame oil, stir well and serve.

Note: This dish is a delicious dish made of tofu, which can nourish the spleen, replenish qi, harmonize the middle, moisten dryness, clear away heat and detoxify, and mushrooms, mushrooms, and bamboo shoots, which can nourish the middle and nourish the stomach, clear away heat and resolve phlegm. Its main function is to replenish qi, clear away heat and resolve phlegm. It can often be used as a therapeutic food for coughing and sputum caused by lung heat and phlegm fire, or after illness, physical weakness, weak spleen and stomach, poor diet, shortness of breath and little food. In addition, it can also be used as an auxiliary therapeutic dish for hypertension, hyperlipidemia, arteriosclerosis, and cancer.

Braised Winter Melon with Mushrooms

1. Raw materials:

1. Main ingredients: 500 grams of winter melon and 100 grams of soaked shiitake mushrooms.

2. Seasoning: cooking wine, MSG, refined salt, wet starch, soybean oil, and bean sprout soup.

2. Preparation method:

1. Wash and peel the winter melon, remove the flesh, blanch it in boiling water, remove it and soak it in cold water, then cut it into pieces. Remove the impurities from the shiitake mushrooms and wash them.

2. Heat the oil in a wok, add bean sprout soup, mushrooms, winter melon cubes, cooking wine, refined salt, and MSG. Bring to a boil over high heat, then simmer over low heat until the mushrooms and winter melon are well-seasoned. Thicken with wet starch and serve in a soup dish.

Note: This dish is rich in nutrition. Winter melon is a sweet and cold food that can help diuresis and eliminate phlegm, clear away heat and detoxify, and reduce blood pressure. It is paired with mushrooms that can nourish the spleen, strengthen the stomach and body, reduce blood pressure, and fight cancer. Its main functions are to nourish the spleen, promote diuresis, reduce blood pressure, and fight cancer. It can often be used as an auxiliary dietary dish for spleen deficiency, internal water retention, or edema, diarrhea, dysuria, or phlegm and fire, cough and phlegm, or obesity, hypertension, diabetes, arteriosclerosis, and cancer. Long-term consumption can have a special effect on weight loss.

Claypot Mushroom and Fish Maw

1. Raw materials:

1. Main ingredients: 800 grams of soaked fish maw, 100 grams of ham slices, 50 grams of soaked shiitake mushrooms, 50 grams of bamboo shoots, and 25 grams of pea sprouts.

2. Seasoning: cooking wine, salt, MSG, sugar, scallion, ginger, lard, chicken fat, chicken broth, and starch.

2. Preparation method:

1. First, remove the fish belly from the water and cut it into 6 cm long and 3 cm wide slices with a knife. Boil it in boiling water and remove it. Boil the ham slices and bamboo shoot slices in boiling water and remove them and drain. Remove the impurities from the water-soaked shimeji mushrooms, wash them, place them in a large bowl, and cut them into small thin slices with a knife. Remove the roots of the pea seedlings and keep the tips. Wash them.

2. Heat lard in a wok, add scallions and ginger and fry until golden brown, then pour in chicken soup and bring to a boil, skimming off the foam. Remove the scallions and ginger, add cooking wine, sugar, salt, fish maw slices, ham slices, bamboo shoot slices, and shiitake mushroom slices, bring to a boil over high heat, pour into a casserole, cover, and simmer over low heat until the flavors are absorbed.

Note: This dish uses precious seafood fish maw as the main ingredient. It is sweet and mild in nature, and has the effects of nourishing the liver and kidney, and replenishing essence and blood. It is paired with ham, which can strengthen the spleen and appetite, nourish the kidney and produce body fluid, replenish qi and blood, and replenish essence and marrow, as well as nourishing wild mushrooms and bamboo shoots. It has the effects of nourishing the liver and kidney, replenishing essence and blood, and strengthening the spleen and appetite. It can be used as an auxiliary treatment and nutritional health food for patients with various deficiency of qi and blood, and loss of essence and body fluid.

Precautions for use: It should not be used when exogenous pathogens have not been eliminated, damp-heat and stagnation have not been completely eliminated, and bloating and stuffiness have not been relieved.

Chicken slices with pepper oil and mushrooms

1. Raw materials:

1. Main ingredients: 150 grams of chicken, 50 grams of soaked shiitake mushrooms, 1 egg white, 15 grams of Chinese cabbage, 15 grams of bamboo shoots, and 15 grams of green beans.

2. Seasoning: cooking wine, refined salt, MSG, pepper, wet starch, sesame oil, lard, and chicken broth.

2. Preparation method:

1. Slice the chicken into thin slices, add egg white and starch and mix well. Put the sliced choy sum into boiling water and remove from the water. Rub the soaked shiitake mushrooms with a little salt, wash and slice into thin slices.

2. Put lard in a wok and heat it until it is 50% hot. Add the chicken slices and stir with chopsticks. When cooked, remove from the pan with a colander and drain the oil.

3. Heat a little oil in a wok, add chicken soup, green beans, bamboo shoots, salt, and cooking wine, bring to a boil, skim off the foam, and thicken with wet starch. Add MSG, shiitake mushroom slices, chicken slices, and Chinese cabbage, and cook until the flavors are absorbed. Remove from the wok and serve in a soup dish.

4. Pour sesame oil into a wok, add Sichuan peppercorns when it is hot, remove them when they turn golden brown, and pour sesame oil into the soup plate.

Note: This dish uses chicken that warms the middle and replenishes qi, replenishes essence and marrow, and mushrooms that replenish qi, benefit the stomach and soothe the spleen. Its function is mainly to nourish and strengthen the body. Its characteristics are to nourish the middle and clear, without dryness or stagnation. Eating it can increase appetite, aid digestion, and nourish the body. It can often be used as an auxiliary diet therapy dish for symptoms such as fatigue, weakness, poor appetite, and weakness in the elderly, chronic illness, and postpartum women. Ordinary people can eat it to replenish qi and strengthen the body. It is a warm and nourishing dish suitable for both the old and the young.

Duck wrapped in mushrooms

1. Raw materials:

1. Main ingredients: 1 duck (weighing about 1500 grams), 150 grams of soaked shiitake mushrooms.

2. Seasoning: cooking wine, salt, MSG, scallion segments, ginger pieces, peppercorns, star anise, and fennel.

2. Preparation method:

1. After killing the duck, remove the feathers, gut and clean it. Remove the impurities from the mushrooms, clean them, cut the large ones into two pieces and put them in the duck's chest.

2. Place the duck belly down in a large bowl. Add chicken soup, cooking wine, MSG, salt, scallion, ginger, peppercorns, and star anise, steam until soft.

3. Pour the steamed duck soup into the wok, remove the onion, ginger, pepper and star anise, boil the soup in the pot, season it, and pour it into the duck bowl.

Note: This dish is made with duck as the main ingredient, which is a tonic that nourishes qi and blood, nourishes yin and produces body fluid, strengthens the spleen and resolves phlegm, and promotes diuresis, and is paired with mushrooms that nourish qi and benefit the stomach, regulate qi and resolve phlegm, and fight cancer. It can often be used as a nutritional and therapeutic dish for people who have just gotten sick, are old, or have just given birth, who are physically weak, who have weak qi and blood, who have insufficient spleen and stomach, who have little appetite and become thin, who have shortness of breath and fatigue, who have dizziness, or who have deficiency heat and phlegm, as well as urinary problems and edema caused by deficiency.

Mushroom Meat

1. Raw materials:

1. Main ingredients: 100 grams of soaked shiitake mushrooms and 250 grams of lean pork.

2. Seasoning, cooking wine, salt, MSG, scallion segments, ginger slices, lard, and broth.

2. Preparation method:

1. Remove impurities from the soaked shiitake mushrooms and clean them. Wash the pork and cut it into pieces.

2. Heat oil in a wok, add scallion and ginger and stir-fry until fragrant, add meat and stir-fry, add cooking wine, mushrooms, cooking wine, salt, MSG, and broth, bring to a boil over high heat, then simmer over low heat until the meat is cooked through and well-seasoned, remove from pan and serve in a soup plate.

Note: This dish uses mushrooms that can replenish qi and stomach, regulate qi and resolve phlegm, and pork that can nourish the kidney and moisten dryness. Its main effects are to nourish the kidney and benefit essence, nourish the liver and blood, nourish yin and produce body fluid, and moisten dryness. The combination of these two ingredients is a dish that can both nourish and clear away the body. It can often be used as an auxiliary dietary therapy dish for diseases such as liver and kidney essence and blood deficiency after illness, old age, and postpartum, or yin blood deficiency and yin body fluid deficiency.

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