Oyster mushrooms are the opposite of what dishes, and what are oyster mushrooms called?

Oyster mushroom is a kind of mushroom that is easy to cultivate, high yield and high added value, and is more and more loved by urban and rural residents. Conventional cultivation of oyster mushrooms is generally autumn, winter and spring, in the summer of high temperature and humidity, oyster mushrooms are prone to pests and diseases, and few people cultivate, resulting in less supply of oyster mushrooms, and the market is insufficient, so it is relatively high, 3-5 times that of the conventional cultivation season.

Oyster mushroom, also known as Plaster Ear, Brown Ear, Oyster Mushroom, Black Peony Mushroom, also known as Xiuzhen Mushroom in Taiwan, is a class of Epitodonaceae under the phylum Basidiomycetes, and is a fairly common gray edible mushroom.

"Oyster mushrooms are a common variety of edible mushrooms. Oyster mushroom, in taxonomy, belongs to the genus Plaeurotus ostreatus (fr.).

kummer], Chinese trade name: oyster mushroom, local name: north wind mushroom, oyster mushroom, etc.

It is a widely cultivated edible mushroom. ”

<> oyster mushroom: basidiospores are produced after the fruiting body matures, and basidiospores will form a septum soon after growing out of the bud tube, the diameter of the cap is about 5-21 cm, the folds of the fungus are extended, the stipe is lateral, the color of the cap is gray-white, tile gray, blue-gray and other colors, the edge of the cap is rounded, the stipe is short, and the base often has villi.

Mushrooms: A general term for all large higher fungi with fruiting bodies (basidiocarp and ascomycetes) and is of a wide variety of species, including but not limited to oyster mushrooms.

1. The difference between oyster mushrooms and mushrooms

1. Oyster mushrooms. It is a species of basidiomycetes, Lower Umbrella Order, and Lateral Ota, and is a fairly common gray edible mushroom. It is rich in nutrients, containing 20-23 grams of protein per 100 grams, and has a complete range of amino acids and mineral content.

The diameter of the cap is about 5-21 cm, the folds are extended, the stipe is lateral, the color of the cap is gray-white, tile gray, blue-gray and other colors, the edge of the cap is rounded, the stipe is short, and the base often has villi.

2. Mushrooms. It is the order of Umbellifera, Apiaceae, Mushroom genus, which is the world's most widely cultivated, high-yielding, and large-consumption edible fungus species, and belongs to all large higher fungi with fruiting bodies (basidiocarp and ascomycetes), with a wide range of species, including but not limited to oyster mushroom.

2. How to cook mushrooms

1. Oyster mushrooms. It should not be cut with a knife, it can be torn into a suitable size by hand, which has a good taste and is more conducive to the release of mushroom umami, and can be cooked with vegetables, meat and even eggs, and can also be used to make soup.

2. Straw mushrooms. It can be used directly for stir-frying, the time is as short as possible to reduce the loss of vitamin C, and you can make a cross-shaped knife edge on the straw mushroom lid before putting it into the pot, which will make it easier to absorb the flavor.

3. Enoki mushroom.

The most common way to eat is to mix cold vegetables or shabu shabu, the lower part of enoki mushroom has high dietary fiber content, poor taste, everything can be divided into two when cooking, the lower part is chopped to make stuffing, and the upper part can be made into soup and fried meat, which is not wasted and has a good taste.

4. Shiitake mushrooms. Dried shiitake mushrooms produce a large amount of aromatic substances during the drying process, so the aroma is stronger and suitable for stewed meat, while fresh shiitake mushrooms have a light taste and a refreshing taste, which is suitable for cooking with vegetarian dishes. When soaking dried shiitake mushrooms, the time should not be too long, 20-40 minutes is better, otherwise its nutrition and aroma will be lost.

5. Pleurotus eryngii.

It can be used to stir-fry meat or stew soup, the meat is tender and fragrant, and there is no special requirement for the length of cooking time, which will not affect its nutrition and taste.

6. Lion's mane mushroom.

Its taste is lighter, it will be affected by vegetables when stir-frying, and the taste will be affected by the meat taste when stewing, so it is most suitable for stir-frying, lion's mane mushroom has a slightly bitter taste, like this taste can be washed and cooked directly, if you want to remove the bitterness, blanch it in water when washing, and the bitterness will be lost.

Hello, pleurotus ostreatus, also known as plaeurotus ostreatus, oyster mushroom, black peony mushroom, also known as Xiuzhen mushroom in Taiwan, is a class of basidiomycetes under the umbrella Otaceae, is a fairly common gray edible mushroom.