Can you put shiitake mushrooms in haggis soup, can you put shiitake mushrooms in stewed mutton

1. Shiitake mushroom is the second largest edible mushroom in the world and one of China's specialties, known as "mountain treasure" among the people. It is a fungus that grows on wood. The taste is delicious, the aroma is refreshing, and the nutrition is rich. Shiitake mushrooms are rich in B vitamins.

Iron, potassium, vitamin D

Original, sweet in taste, flat in nature. Indications: loss of appetite, lack of energy, and fatigue.

2. Shiitake mushrooms are"The King of the Mountains"It is known as a high-protein, low-fat nutritional health food. Chinese medical scholars throughout the ages have made famous statements about shiitake mushrooms. Modern medicine and nutrition continue to be studied in depth, and the medicinal value of shiitake mushrooms is also constantly being explored.

The content of ergosterol in shiitake mushrooms is very high, which is effective in the prevention and treatment of rickets; Lentinan (1,3 glucan.

It can enhance cellular immunity, thereby inhibiting the growth of cancer cells; Shiitake mushrooms contain more than 40 enzymes of six major enzymes, which can correct human enzyme deficiencies; The fatty acids contained in the fat in shiitake mushrooms are beneficial to the human body to reduce blood lipids.

3. Shiitake mushrooms, also known as mushrooms and shiitake mushrooms, are fungi that grow on wood. Because of its fragrant taste, pleasant aroma and rich nutrition, it is not only ranked as straw mushroom, oyster mushroom, and white mushroom.

and is known as the "Queen of Fungi".

Haggis soup is mainly umami, and it is also okay to add shiitake mushrooms, which will not have a negative effect, but the umami of the soup will be somewhat replaced by shiitake mushrooms. Of course, when making shiitake mushrooms, you can add a little mutton soup to enhance the freshness.

Shiitake mushrooms can be put in the haggis soup, and after the dried shiitake mushrooms are quickly washed with water, soaked in warm water, then chopped and put in, the taste is fresh. After the fresh shiitake mushrooms are cleaned, blanch them in hot water and cut them into strips, which is also very good.

Of course, you can, and the soup is more fragrant when you put it in.

Yes, but if it is delicious, put dried shiitake mushrooms.

When stewing mutton, you can put shiitake mushrooms, because.

Mutton and mushrooms can be eaten together, and we eat mushrooms and mutton together, not only will not produce ***, but also increase the nourishing effect, which is a good choice for friends who like to drink soup.

There are many ways to eat mutton, and usually everyone eats mutton.

In the process of shabu mutton, you can put some shiitake mushrooms, which is a very good way to eat it. Eating shiitake mushrooms and mutton in winter can also achieve the dual effects of tonic and cold protection.

However, you must pay attention to eating mutton while trying not to eat it with vinegar, as the two may have a chemical reaction.

Affects the normal functioning of the heart. Try not to eat chestnuts in the process of eating mutton, these two foods will increase the pressure on the digestive burden of the individual's stomach and intestines, and make people have symptoms of nausea and vomiting.

Lamb is high in protein, containing protein per 100g of lean lamb. Because protein foods have a high caloric effect, eating lamb can promote blood circulation.

It has the effect of warming and keeping out the cold.

Lamb is one of the highest-quality proteins** along with B vitamins

Vitamin B, niacin.

Iron, zinc, selenium, copper and other nutrients are also high in content, which is a high protein.

Low-fat foods. Eating lamb has the following benefits.

Hello, the mutton soup can be stewed with shiitake mushrooms, and the two are not mutually restrictive ingredients. You can eat them together. Thank you!

Lamb stew with mushrooms to prepare.

Ingredients: 500 grams of bone-in mutton, 100 grams of dried shiitake mushrooms.

Excipients: 1/2 carrot, 2 teaspoons salt, 50 grams of onion.

Steps: Prepare the materials.

Soak the dried shiitake mushrooms in hot water and wash them until they are washed with water.

Wash the carrots and cut into cubes, and dice the onions.

Cut the lamb into large pieces.

Bring the mutton to a boil over high heat, turn to low heat and skim off the blood foam, be sure to skim off the diced onion, and simmer for 30 minutes.

Add shiitake mushrooms and simmer for another 20 minutes.

Add the carrots and simmer for about 40 minutes.

Simmer until the lamb is cooked through, add salt.

Simmer for a few minutes and remove.

Stewed mutton with mushrooms, the two are rich in nutrition, light and delicious, it is very delicious to drink soup and eat meat, shiitake mushrooms are delicious, nutritious, rich in vitamin B complex, iron, potassium, provitamin D, etc. It has therapeutic effect on loss of appetite, physical weakness, urinary incontinence, constipation, obesity and other diseases. Shiitake mushrooms contain shiitake purines and antioxidants, which can fight cancer.

The combination of shiitake mushrooms and mutton is delicious, and it is not greasy, it is a good nutritional recipe to promote appetite and supplement the human body, and it has a good preventive and nourishing effect on weakness or cancer, so you can eat it with confidence.

Yes, shiitake mushroom tofu mutton soup is one of the home-cooked recipes, its main ingredient is mutton, one of the auxiliary ingredients is shiitake mushrooms, the cooking skills of shiitake mushroom tofu mutton soup are mainly simmered, and the taste belongs to salty and umami. Characteristics of mushroom tofu mutton soup: light and umami.

Mutton and shiitake mushrooms can be eaten together, the two do not affect each other, meat is a warm and tonic food, shiitake mushrooms are rich in nutrients, the two eat together has a nourishing effect, can strengthen the body, improve the body's immunity.

Depending on personal taste and available ingredients, shiitake mushrooms can be boiled in mutton broth.

Of course, shiitake mushrooms can be added to the mutton soup, so that the stewed taste will be more delicious, will be more non-greasy, and shiitake mushrooms can improve its delicious taste.

The mutton soup can be stewed with fragrant ru, which needs to be stewed slowly over low heat, and the taste is still good and delicious.

The mutton soup can be stewed with shiitake mushrooms, so that the stew will taste more delicious.

If the mutton soup is mutton, it will taste a little greasy, so when we stew the mutton soup, we usually put carrots, coriander and other ingredients. So, can you put shiitake mushrooms in lamb soup?

Can you put shiitake mushrooms in mutton soup.

Of course. Shiitake mushroom tofu mutton soup is one of the home-cooked recipes, with tofu as the main ingredient, and the cooking technique of Xiangzen noisy mushroom tofu mutton soup is mainly simmered vegetables, and the taste belongs to salty and umami. Characteristics of mushroom tofu mutton soup: light and umami.

Shiitake mushroom mutton soup preparation.

Ingredients. 500 grams of mutton (lean) and 300 grams of tofu (south).

Accessories. 75 grams of pickled snow mushrooms, 75 grams of shiitake mushrooms (fresh), 50 grams of vermicelli, 15 grams of coriander.

Seasoning. 5 grams of salt, 2 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of green onions, 5 grams of He Jue ginger, and 2 grams of Sichuan pepper.

How to make it: 1. Cut the lamb into slices;

2. Cut the tofu into slices 4 cm long, 2 centimeters wide and 1 cm thick;

3. Wash the coriander and cut it into 3 cm long pieces;

4. Wash the clay pot, add the mutton and water, boil over high heat, and skim off the foam;

5. Cook over low heat until four are ripe, put tofu, add refined salt, cooking wine, green onions, ginger slices, pepper water, wait for seven to mature, and then add shiitake mushrooms, vermicelli, and snow mushrooms;

6. Simmer over low heat for another 20 minutes, add monosodium glutamate, sesame oil, and vegetable segments. Tips for making shiitake mushroom tofu mutton soup Sichuan pepper water production method: When making Sichuan pepper water, boil it one day in advance and soak it overnight in the ratio of 1 tael of Sichuan pepper and 6 catties of water.

Shiitake mushroom precautions.

The mushrooms should be refrigerated in the refrigerator so as not to lose nutrients;

Do not discard the water in which the shiitake mushrooms are soaked, many nutrients are dissolved in the water;

Soak the shiitake mushrooms in water and gently tap them with chopsticks, and the sediment will fall into the water;

If the shiitake mushrooms are relatively clean, they can be rinsed with water to preserve the umami flavor of the shiitake mushrooms.

Suitable for people Mutton (lean) is suitable for people:

It can be consumed by the general population.

Suitable for those with weak body and cold stomach;

Shiitake mushrooms (fresh) suitable for people:

It can be consumed by the general population.

It is eaten by people with anemia, low resistance, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer, and nephritis;

Patients with spleen and stomach cold and dampness stagnation or ** pruritus should not eat.

People with fever, toothache, mouth and tongue sores, coughing up yellow sputum and other symptoms of fire should not eat; It should not be consumed during liver disease, hypertension, acute enteritis or other infectious diseases and fever.

You can't put "coriander" in this type of soup'', eating is not good for the body, see it early and benefit early! Everyone knows that coriander is the condiment and side dish around us, but its nutritional value is also very high, let's take a look at the benefits and taboos of coriander.

The benefits of coriander.

Coriander is rich in vitamin C and vitamin A, its vitamin C can enhance the body's immunity, bactericidal and anti-inflammatory, coriander can also have the effect of respiratory tract infection, cold and fever, you can boil coriander water to drink, effective ** cold and fever.

Parsley is a contraindication.

The haggis soup we drink outside of me often puts coriander and chopped green onions, which is wrong, because coriander cannot be eaten at the same time as animal liver. We can put some chopped green onions but not coriander at 2 o'clock when we drink the soup. Coriander is the most familiar to people but the flavor of the vegetable, people in the north are commonly known as "coriander" like celery, the leaves are small and tender, the stem is slender, the taste is fragrant, it is the best accompaniment in soup and drinking.

Lamb haggis soup is not good without coriander, coriander can be used for seasoning, but when eating, pay attention to coriander can not be eaten at the same time as sheep, if you eat coriander together when drinking soup, not only lose the nutrition of the soup, but also hurt your body. So pay special attention to this!

Cinnamon peel, orange peel, ginger, Sichuan peppercorns. Stewed mold and haggis need to put cinnamon, orange peel, ginger, pepper, because the sheep itself has a strong fishy smell, when stewing haggis, add these seasonings to remove the fishy smell. You can also put some rice wine when stewing haggis soup, which can not only remove the fishiness, but also improve the freshness.

After the haggis is cooked, add an appropriate amount of monosodium glutamate, black pepper, salt, and light soy sauce and simmer for a while, such a soup is relatively light and delicious.

The method of boiling haggis soft1. Soak and rub the haggis for 1-3 hours, and then put the haggis after the water is boiled, which can remove its fishy smell.

2. Fill up the water at one time, do not add water halfway, the surface will affect the taste of the haggis traces, which will also lead to the softness of the haggis that cannot be steamed.

3. You can put some pork when cooking haggis to help the haggis be soft.

4. You can cook it in a pressure cooker, it is easier to cook the haggis rotten, and you can press it in a pressure cooker for 30 minutes.

The above content refers to Encyclopedia - Haggis.

The key to making haggis soup delicious is to fry the ingredients to make them fragrant, then put them in haggis and water to stew, and finally season, the specific method is as follows:

Ingredients: 1000 grams of haggis.

Excipients: 20 grams of mutton fat, 1 tablespoon of salt, 2 tablespoons of pepper, 1 green onion, 1 piece of ginger, 10 red dates, 10 grams of wolfberry.

1. Put the mutton fat in the casserole to boil.

2. Add ginger slices and stir-fry.

3. Stir-fry the green onions together to bring out the fragrance.

4. Then put the haggis in it and stir-fry for 30 seconds.

5. Pour in suitable water, add red dates and wolfberries, and simmer over low heat for 40 minutes.

6. Finish, remove from the pan and sprinkle with chopped green onions.

Precautions:1. In order to make it taste better, skim off the foam.

2. The haggis bought is basically flaky, and it should be changed into silk.

Ingredients: 500g of haggis, a little chopped green onion, three slices of ginger, a late dose of salt, a little white pepper, a little coriander.

Steps: 1. Prepare the ingredients.

2. Wash the haggis with water and chop it into pieces.

3. Blanch the haggis in hot water, beat it out for backup before fishing, and remove the blood.

4. Take a casserole and spread the haggis on the bottom of the pot, pour in ginger slices and chopped green onions, put in water, cover the pot, turn to medium heat after 10 minutes on high heat, add a little salt, chicken essence, white pepper and cover the pot and cook for another 10 minutes.

5. You can sprinkle with chopped green onions, coriander, or add chili oil according to your taste.