Why did oyster mushrooms only gradually become popular after 1993?

Oyster mushrooms are such a versatile ingredient that you can't go wrong with any recipe. From sliced charcoal grilling, butter frying, to hand-torn stir-frying, pouring sauce and red stew, how to do it is very delicious.

Pleurotus eryngii was first spotted with skepticism.

The growth of Pleurotus eryngii is dependent on the roots of herbaceous plants, and there is a weak parasitic relationship between them.

There are a lot of things that can only be discovered by understanding them slowly.

At that time, I learned that oyster mushrooms are edible.

For a foodie, the important thing is not how difficult it is to grow, but how to eat it well since it has been grown.

Because the technology was not developed before.

This is because the nutritional value is relatively high.

This is because the nutritional value is relatively high.

The scientific name of Pleurotus eryngii is Pleurotus eryngii, the reason why it is called Pleurotus eryngii is because it has the fragrance of almonds and the taste of abalone, and it is also one of the new varieties of rare edible mushrooms that have been successfully developed and cultivated in recent years, integrating edible, medicinal and dietary therapy.

Pleurotus eryngii is also extremely nutritious, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the body's immune function and have anti-cancer, hypolipidemic, gastrointestinal and beauty effects on the human body. In terms of cooking, king oyster mushrooms are not only suitable for stir-frying, roasting, stewing, making soups and shabu-shabu, even if they are made into cold dishes, they are also a good choice.

In fact, the time when the king oyster mushroom came to our table is not very long, and the other name of the king oyster mushroom is the prickly celery side, which is a high nutritional value of the food ingredients that have been successfully developed and cultivated in recent years, and belongs to the relatively rare new varieties of edible mushrooms.

In fact, every vegetable has its own name, including Pleurotus eryngii, but the origin of Pleurotus eryngii still belongs to the origin of the south, and this way of origin still has a lot to do with the lives of the people, as well as his appearance.

It is because the flesh is white, like almonds, and has the aroma of almonds, and the fat and large mushrooms are like abalone.

When the oyster mushroom goes bad, it turns from white to pale yellow, with dark spots and a sour smell.

Pleurotus eryngii is better to preserve than other mushrooms, but if it has a sour taste, or even rots and smells, it means that it has deteriorated during the preservation process, and it should be treated immediately to prevent more bacteria.

Pleurotus eryngii is a fungal food, for fungal food should be dried and preserved, fresh oyster mushrooms are recommended to be eaten as soon as possible, if the quantity is relatively large, it can be sealed with a fresh-keeping bag, and then put it in the refrigerator for refrigeration. It should be noted that it must not be washed before putting it in a plastic bag, and it can be put in directly, so as not to cause the oyster mushroom to rot due to moisture during storage after washing.

Pleurotus eryngii mushrooms are easy to cook, and they are usually cooked thoroughly by stir-frying for 3 minutes on high heatUsually just softened and fried for another half a minute.

It is best not to fry the oyster mushroom until it comes out of the water, the taste and taste after the water is slightly poor, and the meat of the oyster mushroom is fatty and tender, suitable for stir-frying, roasting, stewing, making soup and hot pot ingredients, and is also suitable for Western food; Even if it is made as a cold dish, the taste is very good, and the taste is crisp and tough after processing, white to milky yellow, and the appearance is good. If you put sesame oil and other cold dressing, steam for 8 minutes, and tear it into shreds.

Precautions for cooking oyster mushrooms:

Pleurotus eryngii mushrooms can not be blanched when stewing and boiling soup, because long-term stewing gives it enough time to cook, but if you want to make cold oyster mushrooms, or when you want to fry oyster mushrooms, it is recommended that it is best to blanch them, especially cold oyster mushrooms, be sure to blanch them thoroughly.

It is also best to blanch the oyster mushrooms in the pan to avoid staying in the pan for a short time and not fully cooked. All in all, it is necessary to make the oyster mushrooms ripe thoroughly, and it is not allowed to eat uncooked oyster mushrooms, blanching is just an auxiliary process.

Easy, the meat of Pleurotus eryngii mushroom is thick, the texture is crisp and tender, especially the stipe tissue is dense, firm, milky white, can be eaten in full, and the stipe is more crisp and smooth than the cap, refreshing, with a pleasant almond fragrance and a taste like abalone.

Tips for storing oyster mushrooms.

Pleurotus eryngii mushrooms can stay fresh for about a week at a temperature of 15 °C. If it is placed in 2-4 conditions, it can be stored for more than half a month. Before preservation, pay attention to check whether the mushroom is intact, if there is a wound, it is easy to cause rot and mildew.

Suitable for Pleurotus eryngii.

It can be consumed by the general population.

Occupants of oyster mushrooms.

People with eczema fast.

Introduction of Pleurotus eryngii.

Pleurotus eryngii, belonging to the phylum Fungi, Basidiomycetes, Umbellifera, Lateral Otriaceae, and Platia genus. Pleurotus eryngii mushroom meat is thick, the texture is crisp and tender, especially the stipe tissue is dense, firm, milky white, can be eaten all, and the stipe is more crisp and smooth than the cap, refreshing, known as "oyster mushroom king", "dried shellfish mushroom", with almond fragrance and abalone taste, suitable for preservation, processing, deeply loved by people. The mushroom flesh is thick like abalone, hence the name Pleurotus eryngii.

Japan called"Snow mushrooms"。Pleurotus eryngii is rich in nutrition, crisp and tender in texture, excellent in taste, and unique in flavor"Delicious porcini mushrooms from the grasslands"The beauty of the name. Pleurotus eryngii is saprophytic and parasitic in the roots and surrounding soil of umbelliferium plants such as spiny celery in late spring and early summer.

It is naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, the southern part of the former Soviet Union, Morocco, India, Pakistan, China's Xinjiang and western Sichuan.

Efficacy and role of Pleurotus eryngii.

1.Fat removal and blood pressure reduction.

Pleurotus eryngii can soften and protect blood vessels, and has the effect of reducing blood lipids and cholesterol in the human body.

2.Boosts immunity.

Pleurotus eryngii protein is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies.

3.Digestion. Pleurotus eryngii helps the secretion of gastric acid and the digestion of food, and is suitable for dietary stagnation.

Nutritional value of oyster mushrooms.

Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the body's immune function, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on the human body.

Contraindications for the consumption of oyster mushrooms.

Pleurotus eryngii mushroom is a windy food, so people with allergies should not eat it.

Hello dear, why do you want to study the cultivation technology of Pleurotus eryngii? Answer: Because Pleurotus eryngii has the effect of appetizing and strengthening the spleen, promoting digestion, lowering lipids and blood pressure!

Pleurotus eryngii is named because it has the aroma of almonds and the taste of mushroom meat such as abalone, which is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., and has the effects of appetizing and strengthening the spleen, promoting digestion, lowering lipids and blood pressure. 1. Appetizing and spleen-invigorating: Pleurotus eryngii is delicious, nourishing qi and stomach, has the effect of strengthening the spleen and appetizing, and is a rare appetizer for people with loss of appetite.

2. Promote digestion: Pleurotus eryngii is rich in oligosaccharides, which can act together with bifidobacteria in the stomach, has the function of promoting digestion and absorption, has a certain effect on bowel movement, and contains dietary fiber that can also promote gastrointestinal peristalsis, and eating Pleurotus eryngii can promote digestion. 3. Lipid and blood pressure reduction:

Pleurotus eryngii is rich in crude fiber, potassium, calcium, phosphorus and other nutrients, which can promote the digestion and absorption of human lipids and the dissolution of cholesterol, and is a kind of food that lowers lipids and blood pressure.

This is because the fruiting body of Pleurotus eryngii has particularly high requirements for the outside world, so Pleurotus eryngii is generally small in size and has poor yield.

It may be because the soil is too poor, or it may be because it is not getting enough water.

It is because there is no timely prevention of pests and diseases, which will lead to poor individual yields, and it is necessary to properly water to prevent pests and diseases.

I think that the nutrition of Pleurotus eryngii is indeed very rich, and if we want to grow it better in winter and spring, we must choose the soil suitable for its growth, and fertilize and water it every day.

Be sure to keep the temperature above 60, and be sure to strengthen the management of ventilation, be sure to water less, and you can pick mushrooms 3 to 5 days in advance.

Planting should be done when rainy days are more abundant, because only in this way can the crops be better assisted.