What is a precious ingredient that resembles shiitake mushrooms?

Truffle (scientific name: truffle) is a fungus, often an annual fungus, that grows under pine, oak, and oak trees. Truffles are an umbrella term for a variety of mushrooms, and there are about 10 different varieties.

Truffles have a special edible smell, rich in protein, amino acids and other nutrients, and cannot be artificially cultivated, and the yield is scarce, so Europeans will truffle and caviar, foie gras as "the world's three major treasures". It is classified into the genus Tuber (scientific name: tuber) of the Ascomyceta phylum Truffle family, and there are about 10 different varieties.

Most of them grow in the roots of broad-leaved trees, scattered at the base of the tree in a radius of 120 150 cm, and the lumpy body is hidden in the ground 3 40 cm. Truffles are distributed in Italy, France, Spain, China, New Zealand and other countries.

Truffles have a special smell, rich in protein, amino acids and other nutrients, and the yield is scarce, so together with foie gras and caviar, it is known as the king of the world's three treasures. Among the many species, the French black truffle (tuber melanosporum vitt) and the Italian white truffle (tuber magnatum pico) is the highest rated.

White truffles are generally eaten raw, ground and sprinkled on pasta or omelette.

Truffles can be thinly sliced and grilled in meat, or used to roast foie gras. Truffles are also added to some cheeses. Black truffles don't have a strong flavor as white truffles and can be made with truffle salt or truffle honey.

In the past, truffles had to be peeled, but now they are mostly ground to avoid waste. Truffles are extremely demanding on the growing environment, which makes them rare and expensive.

Like a precious ingredient like mushrooms is none other than "matsutake mushrooms" 5 minutes Matsutake mushrooms have just come out of the pot, and the fragrance is overflowing, and everyone who watches "A Bite of China" knows it.

Yunnan is the main production area of matsutake mushrooms, especially the pure nature of Shangri-La, which is more precious and generally available in high-end hotels.

Matsutake mushroom is a world-famous dish.

Matsutake, scientific name Matsukou mushroom, alias pine mushroom, syndyte, Taiwan fungus, belongs to the subphylum basidiomycetes, Estobacterium family, is the mycorrhizal fungus of pine oak and other trees, has a unique rich fragrance, is the world's rare and precious natural medicinal mushroom, China's second-class endangered protected species. Matsutake mushroom is a kind of pure natural rare and precious edible mushroom, known as the "king of mushrooms". Studies have proved that matsutake mushrooms are rich in protein, with 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements.

In addition, it contains 3 kinds of precious active substances, which is the world's most precious natural medicinal mushroom.

The characteristics of shiitake mushrooms are described as follows:

1. The fruiting body of shiitake mushrooms is solitary, clumping or grouping, and the fruiting body is medium to slightly large. The cap is 5 to 12 cm in diameter and sometimes up to 20 cm in diameter, hemispherical when young, then flattened to slightly flattened, with a rhombus, light brown, dark brown to dark cinnamon color, often dark scales in the middle, and often white hairy or flocculent scales at the edges.

2. The mushroom meat is white, slightly thicker or thicker, and the state is fine and fragrant. When young, the margins are involuted, with white or yellowish-white villi that disappear as they grow. There is a fungus curtain under the bacterial cap, and the positive trace is clear and ruptured, forming an incomplete bacterial ring, and the cover edge is reversed and cracked after aging.

3. The folds are white, dense, curved, and unequal in length. The stipe is often partipartial, white, curved, 3 to 8 cm long, thick to cm, with ciliated scales below the ring, fibrous, and solid on the inside. The rings are easy to disappear and are white.

Spore prints are white, smooth, colorless, oval to oval, and reproduce with spores. The dikaryotic hyphae have a lock-like symphysis.

1. What is a shiitake mushroom.

Shiitake mushrooms are also called mushrooms, shiitake mushrooms, etc., have different names in different regions, although the names are different, but they all belong to the same kind of ingredients, shiitake mushrooms are a kind of edible mushrooms, and it is also one of China's famous specialties, and it has the reputation of "mountain treasures" in the folk, which shows the high edible value of shiitake mushrooms. In the edible material of shiitake mushrooms, the various nutrients rich in them are relatively balanced, which can have a good tonic effect on the health of the body.

2. Shiitake mushrooms are rich in nutrients.

The nutrients rich in shiitake mushrooms are relatively comprehensive, especially the protein content is very high, and the fat content is very low, so it is a high-protein and low-fat food, in addition, shiitake mushrooms also contain a lot of polysaccharides, as well as rich enzyme elements, and shiitake mushrooms also have some fatty acids in it, so the nutrition of this ingredient is particularly high, not only can play a role in supplementing nutrition, but also can play a role in improving the disease.

3. The benefits of eating shiitake mushrooms.

By eating shiitake mushrooms can effectively improve our immunity, we must know that if our immunity is low, then it is easy to cause some diseases, so it is very important to improve immunity, to improve immunity needs to supplement nutrition, it is very important to choose some highly nutritious food, shiitake mushrooms are the ideal choice, not only to meet the nutrients required by the body, but also to make their own immunity be effectively improved.

Through the above explanation, we know that shiitake mushroom is a very edible food with very high nutritional content, and eating shiitake mushroom can not only supplement nutrition, but also improve self-immunity and improve disease resistance.

Shiitake mushroom is a famous edible mushroom in our country, and it is also one of the specialties of our country, because of its delicious taste, refreshing aroma and rich nutrition, it is known as "the queen of mushrooms", and it is known as "mountain treasure" in the folk.

According to modern scientific analysis, shiitake mushrooms contain protein, fat, carbohydrates, crude fiber and minerals calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and vitamin D.

Shiitake mushrooms are not only high in protein, but also of good quality, their protein is composed of 18 kinds of amino acids, of which 7 are essential amino acids, accounting for the amount of amino acids. Vitamin D is also lacking in general vegetables. After vitamin D is absorbed by the human body, it can be converted into vitamin D when exposed to sunlight, which can enhance the body's resistance, and help the growth of children's bones and teeth, which is conducive to preventing osteoporosis in the elderly.

Shiitake mushrooms are rich in nutrition, dried shiitake mushrooms contain protein, fat, carbohydrates 71%, shiitake mushrooms contain more than 10 kinds of amino acids, there are isoleucine, lysine, phenylalanine, methionine, threonine, valine and other 7 kinds of essential amino acids, but also contain vitamin D, B1, B2, PP and mineral salts and crude fiber. Hemicellulose is the majority of carbohydrates in shiitake mushrooms, and the main components are mannitol, trehalose, mycose, glucose, pentosan, methylpentosan, etc.

<> shiitake mushroom is composed of two parts: underground mycelium and fruiting body, and the fruiting body of shiitake mushroom is very similar to a small open umbrella when it is ripe It is composed of a cap, a stalk (like an umbrella stalk), and a fungus ballast carrying pleat (under the cap) The mycelium is in the substrate, on the one hand, it absorbs nutrients, on the other hand, it branches and reproduces, and it continues to spread and expand to the surrounding areas, and in a certain season and a certain stage of development, it produces a reproductive organ - the fruiting body, which contains a lot of nutrients and can be eaten Therefore, the beautiful and delicious shiitake mushroom, Its edible part is a fruiting body

Therefore, choose D

Shiitake mushroom is the fruiting body of the fungus shiitake mushroom of the white mushroom family.

Cap semi-fleshy, 5-12 cm wide, flattened hemispherical, tapered later, rhombic to dark cinnamon, with pale scales. The mushroom meat is thick, white, and delicious. The folds are white, dense, and curved.

The stalk is mid-to-partially, white, solid, often curved, 3-5(-9) cm long, 5-9 mm thick, the lower part of the rings is often covered with scales, and the rings are narrow and easy to disappear.

The spores are colorless, smooth, oval, (.

The surface is brown or purplish-brown with light brown or brown scales with irregular cracks. Mushroom meat is white or light brown. The fungal folds are white or light brown.

The stipe is mesophytic or partially, nearly cylindrical or slightly flattened, curved or straight, white on the top, white to brown on the bottom, solid inside. The base of the stalk is more enlarged. The smell is slightly fragrant and the taste is light.

Nutritional value: 1Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

This must not be eaten, white poison umbrella.

According to the production season, the products include autumn mushrooms, shiitake mushrooms, and spring mushrooms, with the best quality of shiitake mushrooms. The products are divided into mushrooms, thick mushrooms, i.e. shiitake mushrooms, and thin mushrooms.

Mushroom: the cap has white cracks, hemispherical, curled, thick meat, brown cap, light yellow folds, short stalk, dry feet, strong fragrance, no pests and diseases, no burnt black.

Grade 1: Grade cap diameter 6 cm or more, Grade 2 cap diameter 4 6 cm, Grade 3) Cap diameter 2 5 4 cm, broken not more than 10%.

Thick mushroom: the cap is hemispherical, curled, thick, brown, light yellow, short stalk, dry feet, strong fragrance, no diseases and pests, no burnt black.

1) is the cap diameter 6 cm or more, 2) is the cap diameter 4 6 cm, 3) is the cap diameter 2 5 4 cm, broken not more than 10%.

Thin mushroom: the cap is flat, the flesh is thin, the lid is brown, the folds are light yellow, the stalk is long, the foot is dry, there are no diseases and pests, and there is no burnt black.

1) is the cap diameter 6 cm or more, 2) is the cap diameter 4 6 cm, 3) is the cap diameter 2 5 4 cm, broken not more than 10%.

Diced mushrooms: small shiitake mushrooms with a diameter of 2 5 cm in diameter, normal color, long stalk, dry feet, no diseases and pests, no burnt black, no deformed and bad pieces.

Grading standards for fresh shiitake mushrooms:

Thick mushroom: mushroom-shaped garden, mushroom cap meat thickness spherical, diameter 4 5 cm, fungus folds neatly milky white, mushroom stalk within 2 cm, no peculiar smell, no pests and diseases.

Thin mushroom: (1) grade: the mushroom shape is round, the cap is thick, all open umbrellas or slightly curled edges, the diameter is more than 6 cm, flattened, the folds are neat and milky, the mushroom stalk is less than 2 cm, no peculiar smell, no pests and diseases.

2) grade: the mushroom shape is round, the cap is fully open and flat, the diameter is more than 4 cm, the fungus folds are neatly milky white, the mushroom stalk is less than 2 cm, no peculiar smell, no diseases and pests.

3) grade: the mushroom shape is not neat, the cap is slightly cracked, the cap is 4 2 cm, there are a small number of deformed mushrooms, and there are no rotten mushrooms.

【Selection of fresh shiitake mushrooms】

Choose fresh shiitake mushrooms to look at the whole body. When choosing fresh mushrooms, you have to pick the cap and stem. High-quality fresh shiitake mushrooms should be round in shape, rolled under the cap, the mushroom meat is thick, the mushroom folds are white and neat, clean and dry, and the mushroom cap is 3-6 cm; The stipe is short, thick, fresh and tender, and uniform in size.

If the surface of the cap is dark and sticky, and there are brown spots in the folds, it should not be eaten.

If you buy fresh shiitake mushrooms, they should be stored at a low temperature for no more than 3 days. Dried shiitake mushrooms should be sealed, placed in a cool place away from the wind, and pay attention to moisture.

Selection of dried shiitake mushrooms].

The shiitake mushrooms from Henan have a smooth surface and are not very strong in color. The ones produced in Fujian have more folds and are darker in color. The appearance of ordinary shiitake mushrooms is relatively smooth, and the color is yellowish-brown, while the color of high-quality shiitake mushrooms is much darker, basically black, and there are many folds on the surface.

Shiitake mushrooms are generally dehydrated and dried by machines. Some of the mushrooms are grilled or dried. The underside of the fire-roasted dried mushrooms is black, the color of the machine dehydration is normal, and it looks comfortable, and they are generally dried by themselves when the yield is low.

We can see that the appearance of the machine-dried shiitake mushrooms is uniformly black, the bottom of the mushrooms is white, which makes people look and feel comfortable, and the shape of the shiitake mushrooms roasted by this fire is relatively distorted. The surface color is dark and light, and the reverse color of the mushroom is also dark. Not only that, but the water soaked in the two shiitake mushrooms is also different.

The small mushrooms are picked and dried when they are the most tender, so they are relatively high.

When choosing shiitake mushrooms, the cap is one with a thicker lid and a shorter stem.

The umbrella stem is large, the mushroom meat is thick, and the high-quality shiitake mushrooms that have not yet opened the umbrella are the top grade, and they are exported to foreign countries after preservation and processing, which is 3---4 times that of ordinary shiitake mushrooms.

Shiitake mushrooms should be thick, evenly shaped, not big or small, and smell very fragrant, which is a good shiitake mushroom, among which thick mushrooms are the best.

Look at the size. The size is consistent with good.

See if you cut your legs. After cutting the legs, the weight of shiitake mushrooms is reduced and it is more affordable.

Look at the color. The stripes on the back of the shiitake mushrooms are white and yellow, and the color is purple and red, and the color is old.

Sniff. It is important that new mushrooms have a fragrance, while aged mushrooms have no fragrance, and that aged mushrooms have no edible value.

Add water and soak. After soaking, the water and shiitake mushrooms have a good fragrance.

Look at the effect. After eating for a period of time, if you find that ** is white and smooth and delicate, refreshed, physically enhanced, rarely suffering from colds and other phenomena, it means that you have bought good shiitake mushrooms.