How to burn agaricus mushrooms is the best taste

Agaricus mushroom and chestnut stewed in chicken broth.

Ingredients: 200 grams of agaricus mushrooms.

Excipients: 40g butter, a pinch of sea salt, a pinch of chopped black pepper.

Specific steps: 1. Buy a box of agaricus mushrooms in the supermarket, a box of 200 grams, and 40 grams of butter.

2. Wash the agaricus mushroom and peel off the soil from the roots, I use scissors to remove the soil.

3. Cut a thick slice of about 5 mm for later use.

4. Add butter cubes to a hot pan and let it melt slowly.

5. Add the agaricus mushroom slices and fry them slowly.

6. Fry one side until golden brown, then turn over and fry.

7. Fry until the volume is miniaturized, and both sides are slightly charred, which is very fragrant.

8. Grind a little sea salt on the surface.

9. Finally, grind a little black pepper and you're done, and the seasoning is very simple.

10. Finished product.

Method: Soak the agaricus mushroom in warm water, wash it, and transfer it to a casserole; Add enough mineral water, turn to low heat and simmer for 1-2 hours after the water boils; When drinking, put it in a bowl and add a pinch of salt.

2. Agaricus mushroom steak steak. Ingredients: Agaricus mushroom, beef cucumber meat, a little green beans, eggs, a little fragrant.

Seasoning: Appropriate amount of breadcrumbs, refined salt, Shao wine, oyster sauce, mushroom stock, orange juice, and salad oil. Cut the beef cucumber meat into large slices, beat it loose on both sides with a loose meat hammer, marinate it slightly with Shao wine and refined salt, drag the egg liquid, stick the breadcrumbs into the hot oil and fry it on a plate. Wash the agaricus mushroom and change the knife, heat the bottom oil in the pan, add the oyster sauce, bring the orange juice, broth, refined salt and agaricus mushroom to a boil, thicken and pour on the steak.

3. Agaricus mushroom stewed fresh Huai Mountain. Ingredients: 20 grams of agaricus mushrooms, 500 grams of fresh Huaishan, 250 grams of pork ribs, appropriate amount of salt, 1 liter of water.

Wash the agaricus mushrooms and soak them in 1 liter of water, then cut them into small pieces. Wash the ribs and blanch them for later use. Put the agaricus mushrooms, pork ribs and the water in which the agaricus mushrooms are soaked in the electric clay pot.

Wash the fresh Huai Shan and slice it, then put it in light salt water to soak. After the pork ribs and agaricus mushrooms are boiled for an hour, add the fresh Huai Mountain, continue to cook for an hour, and then add an appropriate amount of salt to adjust.

1. Soak dried matsutake mushrooms. Be careful to soak the hair in warm water, and the water used to soak the dried matsutake mushrooms can be used to make porridge. Soak for 30 minutes to an hour or so.

2. Agaricus mushroom soup. Note that it is better to use a casserole to make soup. No other ingredients are needed, and the soup can be boiled on low heat for 1 to 2 hours. You don't need to put too much seasoning, just add salt.

3. Agaricus mushroom pork rib soup, pay attention to the pork ribs need to be blanched. Agaricus mushrooms are washed and cut into small pieces. It is recommended that the soup is best cooked in a casserole.

4. Pan-fried agaricus mushrooms. Once the agaricus mushroom is soaked, it is spread on top of the agaricus mushroom with egg yolks, flour, salt, and cooking wine. Note that it is better to fry it in butter.

5. Agaricus mushroom stewed chicken soup: Note that it is best to use old hens to make soup. The old hen needs to be blanched after being cut into pieces, and drained after blanching. Agaricus mushrooms should not be added too much, and they need to be simmered for about 2 hours.

Agaricus mushroom, also known as Brazil mushroom, is native to Brazil and Peru. And how do you make agaricus delicious? What are the agaricus mushrooms? The following is the relevant content that I have carefully compiled for you about the practice of agaricus mushrooms, I hope you will like it!

1. Tear off the fungus skirt (white net), cut off the pedicle (closed end), soak it in light salt water for 10 minutes, and cut it into small pieces of 4 6 cm for later use.

2. Soak agaricus mushrooms, mushrooms, and fungus (about half an hour), and cut off the roots of mushrooms.

3. Wash the old hen with flying water (put it in cold water, boil it over high heat for 3 5 minutes, then pour out the water and rinse it off).

4. Put the old hen and other ingredients (except Zhusun) into the pot, add an appropriate amount of water, boil and simmer for 2 hours, and finally put in the Zhusun and simmer for another 15 minutes.

5. Add salt to taste before cooking.

1. Soak the agaricus mushroom in warm water, wash it and move it to a casserole, add enough mineral water, turn to low heat and cook for 1-2 hours after the water boils.

2. When drinking, put it in a bowl and add a little salt.

1. Chill the matsutake mushrooms and thaw everything in two. Drain and put in a basin with refined salt, mushroom essence and dry starch, then marinate for 20 minutes and set aside.

2. Plane the old skin of the root of the asparagus, wash it, and cut the oblique knife section for later use.

3. Wash the carrots and cut the blades for later use.

4. Wash the red pepper and cut into diamond-shaped slices for later use.

5. After the pot is placed on the fire, pour in the refined oil and burn until it is 30% hot, pour the asparagus and matsutake mushrooms into the lubricating oil respectively, then scoop them up and drain the oil in a colander.

6. Heat a wok and add olive oil, add ginger slices, carrot slices and red pepper to stir until fragrant, then add asparagus and matsutake mushrooms and stir-fry well.

7. Add a little water, add salt and mushroom essence to taste and mix well, hook a little thickener and put it on a plate.

1. Wash the agaricus mushroom with water and soak it in water for 5 minutes.

2. Copy the pork ribs with ginger slices of boiling water, add the agaricus mushroom and add the water to soak the agaricus mushroom. Pressure cooker soup mode is sufficient. It is very sweet with a little salt.

Preparation of rice noodles in miso agaricus mushroom green vegetable soup.

1. Rinse the agaricus mushroom and soak it in water for half an hour.

2. Heat the pan with oil, add ginger slices and agaricus mushrooms and stir-fry until fragrant.

3. Pour the water for soaking agaricus mushrooms into the pot, then add an appropriate amount of water and bring to a boil.

4. After the water boils, add the greens and cook until soft.

5. Add the miso sauce and mix well, turn off the heat, and set up the soup base and side dishes.

6. Boil some boiling water, put in the dried vermicelli to boil until soft, and finally put the vermicelli into the soup base.

1. Wash the agaricus mushrooms, shiitake mushrooms and black fungus, and soak in water for 2 hours.

2. Soak the cordyceps flowers slightly (2 minutes), and wash the wolfberries.

3. Wash the socks of the local chicken and slide the water (put it in cold water, boil it over high heat for 3 5 minutes, pour out the water, rinse it well) 4. Put all the ingredients into the pot together, add about 2L of cold water, turn to a simmer and cook slowly for 2 hours after boiling, and put the wolfberries 10 minutes in advance.

Fresh agaricus mushrooms can be fried and eaten, this way of eating is more common, and the method is simple, it can also retain the nutrition of agaricus mushrooms to a large extent, agaricus mushrooms can also be roasted and eaten, only need to slice agaricus mushrooms, and then put them in the oven, and then sprinkle a little salt, in addition to these ways to eat, agaricus mushrooms can also be used to make soup, and the agaricus mushrooms can be boiled into soup with chicken after cleaning, this way of eating nutrition is also better. Readers who want to keep an eye on Fengqing and continue to understand how to make fresh agaricus mushrooms delicious can continue to read.

1. The scientific name of agaricus mushroom is Basir Mushroom, also known as Shimeji mushroom, Agaricus blazei, small pine mushroom, small matsukou mushroom, sunshine mushroom, etc., which is a fungus of the mushroom family and mushroom genus, which is mostly distributed in the United States, Brazil, Peru and other countries.

2. The diameter of the Brazilian mushroom cap is 5-11 cm, the largest can reach 15 cm, the thickness of the cap is cm, the initial hemispherical shape, the back is flattened, **uneven, and the surface is brown with fibrous scales.

3. Brazil mushroom is a precious fungus that is used both food and medicine, its protein and sugar are more than two times higher than that of shiitake mushroom, and the mushroom meat is crispy and delicious with almond flavor, and rich in nutrition.

4. The mushroom meat of Brazil mushroom is crispy and delicious, with almond flavor, rich in nutrition, high anti-cancer activity and enhancing the immune function of cells.

Ingredients: 200 grams of agaricus mushrooms.

Excipients: 40g butter, a pinch of sea salt, a pinch of chopped black pepper.

Specific steps: 1. A box of agaricus mushrooms bought in the supermarket, a box of 200 grams, and 40 grams of butter.

2. Wash the agaricus mushroom and peel off the soil from the roots, I use scissors to remove the soil.

3. Cut a thick slice of about 5 mm for later use.

4. Add butter cubes to a hot pan and let it melt slowly.

5. Add the agaricus mushroom slices and fry them slowly.

6. Fry one side until golden brown, then turn over and fry the emperor.

7. Fry until the volume is miniaturized, and both sides are slightly charred, which is very fragrant.

8. Grind a little sea salt on the surface.

9. Finally, Liang Jiao grinds a little black pepper and then grinds it, and the seasoning is very simple.

10. Finished product.