Is mushroom sauce better made with dried or fresh mushrooms?

Most of the mushrooms on the market are made because they save costs, but in fact they are dried mushrooms.

Exposure to UV light on grown or freshly picked fresh mushrooms allows mushrooms to synthesize large amounts of vitamin D, the results of which were reported at the FDA's Scientific Forum. The researchers irradiated the fresh white round mushrooms with ultraviolet light for 5 minutes to produce a large amount of vitamin D, which is equivalent to the amount of vitamin D that the human body needs every day. Irradiation of growing mushrooms with ultraviolet light for 3 hours also significantly increased their vitamin D content.

These experiments have shown that mushrooms can increase vitamin D when exposed to the sun. In fact, the reason why mushrooms have such miraculous effects is that they contain mysterol, the precursor of vitamin D products, which is converted into vitamin D when exposed to sunlight.

There are relatively few brands of dried mushroom sauce in China, all of which are made of fresh mushrooms and even processed leftovers, so the mushroom sauce will be cut into special pieces, I have been buying mushroom Xiaoshuang's mushroom sauce, their mushroom sauce is made of dried mushrooms, and the taste can be eaten in one bite, and you can see that their mushroom sauce is a whole section of mushrooms, not leftovers.

Did the Gu Jiang you said boil it well with dried mushrooms or did it work hard to cook it, right? The mushroom you mentioned, the aunt of the mushroom, Jiang Yong is better to live and use fresh. I think it's better to live dry. I think it's still well done.

It is made with dried shiitake mushrooms.

It must be made of dried mushrooms delicious、

Clean and hygienic and genuine. Mixing noodles as toppings, smearing steamed buns, and serving white porridge are all excellent The addition of two kinds of mushrooms, shiitake mushrooms are responsible for improving the taste, and mushrooms are responsible for improving the taste, and each is responsible for its own responsibility.

Process: Sauce. Taste: Homemade.

Ingredients: Cooking steps:

1.Ingredients: 6 mushrooms, 4 dried shiitake mushrooms (large). Wash the mushrooms and set aside, soak the dried shiitake mushrooms in warm water and wash them for later use.

2.Cut the mushrooms into small cubes, and cut the green onion and ginger into green onion and ginger rice for later use.

3.Pour an appropriate amount of oil into the pan and sauté the green onion and ginger until fragrant.

4.After the fragrance is stimulated, pour in the diced mushrooms and blanch them until the edges of the diced mushrooms are slightly yellowed, and the fragrance of the shiitake mushrooms is stimulated.

5.Add the ace sand tea king: 150 grams, sweet noodle sauce: 150 grams, observe the thinness of the sauce at this time, add an appropriate amount of water, boil over medium heat, and use a shovel to stir constantly to prevent the pot from pasting.

6.When the water has evaporated and the sauce is bubbling up, turn off the heat.

Cooking Tips:

A meaty mushroom sauce.

The addition of sand tea sauce gives the sauce a lot of pure umami and a little spicy.

While tasting the rich flavor of the sauce, you can also taste a slight garlic aroma, which is just right.

Delicious mushroom sauce, mixed noodles as toppings, steamed buns, and white porridge are all excellent

Prompt. Because the sauce is salty, there is no need to add salt.

The boiling process should be medium to low, and the fire should not be too violent. In the meantime, use a spatula to stir constantly to prevent the pot from sticking.

The variety of mushrooms can be adjusted to your liking, and the best is the one you like.

I think it's good to make it with fresh mushrooms.

Fresh is good. I've just made it, and it's delicious. Fresh washing and squeezing water, the same as dry soaking, of course fresh is good.

Hello dear, dried shiitake mushrooms can be made into 1 mushroom sauce, 10 dried shiitake mushrooms, 80g of sweet noodle sauce, 2 teaspoons of oil, 1 2 teaspoons of monosodium glutamate, 1 2 teaspoons of salt, 1 teaspoon of sugar, and an appropriate amount of onion. 2. Method: Soak dried shiitake mushrooms in cold water after washing.

Dice the soaked shiitake mushrooms. 3. Wash and chop the onion. Remove the oil from the pan, put the mushrooms in the pan and put them out.

4. Stir-fry the onion in the pan again. Stir-fry until fragrant, add sweet noodle sauce and stir-fry. 5. Add sugar and stir-fry, and stir-fry the mushrooms.

Stir-fry until fragrant, add salt and monosodium glutamate and stir-fry. Stir-fry the lead crack evenly and then turn off the heat and serve.

1.Ingredients: 120 grams of fried tofu, 5 dried shiitake mushrooms, 80 grams of minced meat, 80 grams of broccoli, 40 grams of carrots, 2 grams of dried fungus, 2 shallots, 1 slice of ginger, 1 tablespoon of light soy sauce, 2 tablespoons of braised sauce, half a tablespoon of cooking wine, 1 tablespoon of starch, salt, oil.

2.Soak the shiitake mushrooms and fungus.

3.Finely chop fungus, carrots, green onions, and ginger into the minced meat, then add salt, cooking wine and light soy sauce and stir well before setting aside.

4.Cut the soaked shiitake mushrooms into small pieces, peel and slice the carrots, and cut the broccoli into small florets in boiling water.

5.Stuff the minced meat into the fried tofu and half full.

7.Add the fried tofu, add the braised sauce and stir-fry well to color.

8.Add half a bowl of water and cook for about 20 minutes.

9.When the juice is low, thicken it with water starch, add carrots and broccoli and stir well.

10.Dried shiitake mushrooms: Lusen Qigan shiitake mushrooms are agricultural products processed from fresh shiitake mushrooms through roasting and other processes.

11.Shiitake mushrooms have strong spring adsorption and must be stored separately, that is, the container containing shiitake mushrooms shall not be mixed with other items, and the warehouse where shiitake mushrooms are stored should not be mixed with other materials.

12.In addition, shiitake mushrooms should not be stored in containers with odor volatilization or odor adsorbs.

13.Shiitake mushroom, also known as shiitake mushroom, is a precious wild mushroom treasure that grows in the natural environment, its nutrition is rich, the taste is delicious and delicate, and it has always been regarded as a delicacy on the table.

14.After harvesting, shiitake mushrooms are roasted into dried mushrooms, which not only increases their added value, but also makes them easy to preserve and marketable.

Try not to water dried mushrooms, the long-term soaking process will cause the nutrients in the mushrooms to be lost, the correct way to eat should be:

1. Bi Weiliang first soak the dried mushrooms in light salt water for 5 minutes, wash them and put in an appropriate amount of starch for cleaning, and wash the starch in the mushrooms with water for later use.

2. Pour the mushrooms into the pot and add an appropriate amount of water, put in a little chicken essence and salt, change to a simmer after boiling over high heat, and boil for about 45 minutes, at this time, the mushroom soup will be very fresh and the taste is very delicious, but the mushrooms are basically no taste, and the nutrition is in the soup. You can use mushroom soup to cook noodles or stir-fry vegetables to make stock.

3. If you don't want to drink soup, just cook to eat, it is recommended to stew the washed mushrooms and chicken together, because there is a lot of oil on the chicken skin in the chicken, and the mushrooms are relatively dry, just matching, the meat will not be very greasy, the mushrooms will not be very dry and woody, and it will be very comfortable to eat!

It should be noted that different mushrooms have different ways to eat, not all mushrooms are suitable for stir-frying, and not all mushrooms are suitable for cooking soup, such as: straw mushrooms, mouth mushrooms are suitable for stir-frying, Chashan Xunshu mushrooms are suitable for stewing, and bamboo sunflowers, white spirit mushrooms, and lion's mane mushrooms are suitable for soup.

Dried mushrooms are delicious and simple to make as follows:

1. Marinate the five-spice powder with dark soy sauce for 30 minutes, in order to avoid salting the mushrooms in the later stage.

2. Put in the marinated meat after the rock saccharification is good, wait for the lust, add garlic star anise, and fry until fragrant.

3. Add mushrooms (this is dried mushrooms soaked in water, fried once in boiling water, and cleaned several times with boiling water), add a little garlic and salt in the later stage, and remove from the pot.

The practice of stir-fried meat with dried mushrooms in the Northeast:

1. Soak the dried mushrooms for more than two hours, wash them well, and dry them with water.

2. Slice the pepper and slice the meat.

3. Add ginger and shallots and stir-fry until fragrant, then add pork and continue to stir-fry.

4. After the meat is fried for medium rare, add the chili mushrooms and continue to fry evenly.

5. Add water and simmer for a while, add seasonings when the water is almost gone.

6. Stir-fry out of the pan.

Preparation of fried mushrooms:

1. Wash the mushrooms, tear them into small florets, put them in a pot and cook them for a while, remove them and let them cool.

2. After not scalding, dry the water, then add a little sugar, less salt than the amount of stir-frying, light soy sauce, dark soy sauce, oyster sauce, are the amount of stir-frying, add cumin, white sesame seeds, stir evenly, and marinate for half an hour.

3. Grease the electric baking pan, put in the pickled mushrooms, fry the stinging and stinging, fry until the mushrooms shrink significantly, fry the dry ones for a while, and fry them less if they like the soft ones, how are they delicious, and the same as the barbecue, delicious.

Mushrooms and shiitake mushrooms are both mushrooms, what is the difference between them? There are a thousand Hamlets in the hearts of a thousand readers, and each person's aesthetic is different, so there will be a thousand answers to such a question, and here I will talk about my opinion".

Mushrooms and shiitake mushrooms must be familiar to everyone, because they can be seen in the vegetable market and on the dining table. Both mushrooms and shiitake mushrooms belong to the group of fungi. But what difference do they have?

First of all, they have different shapes, shiitake mushrooms: when they are small, they are hemispherical, and when they grow up, they are flat to slightly flattened, and the flesh of shiitake mushrooms is white and a little thick, while mushrooms are different, there are many types of mushrooms, and there are as many as 36,000 species of mushrooms. When the mushroom is ripe, it is like a small umbrella to open itself, and you can easily see which is a mushroom and which is a shiitake mushroom.

Second, their growth habits are different: shiitake mushrooms grow in winter and spring, and grow on fallen trees of broad-leaved trees. Mushrooms are widely distributed in every country and are most abundant in the deciduous areas of forests. I remember when I was a child, the mushrooms also grew after the spring rains, so I took a small basket and went to the woods to pick mushrooms.

Whether it is mushrooms or shiitake mushrooms, their nutritional value is very high, they have high protein, low fat, polysaccharides, multivitamins, and a variety of nutrients. But don't eat mushrooms casually, because some mushrooms are poisonous, if you eat poisonous mushrooms, you should go to the hospital in time. Shiitake mushroom also has the functions of enhancing immunity, lowering blood lipids, anti-thrombosis, strengthening the stomach and protecting the liver.

In our daily life, we should also eat more mushrooms and shiitake mushrooms, and the practice of mushrooms and shiitake mushrooms is also very simple. It can be put in a hot pot to shake, fried in a pot, roasted in a barbecue, and can also be used as a mushroom. In daily life, some people like to eat mushrooms and don't like shiitake mushrooms, and some people like shiitake mushrooms and don't like mushrooms.

The nutrients are very high.

The above is my understanding that mushrooms and shiitake mushrooms are both fungi, what is the difference between them? The immaturity of the view on this issue and the inappropriateness of the view hope to be criticized and corrected. If you don't experience wind and rain, how can you see the rainbow, and I hope that every experience will make you grow more.

Mushroom is a general term for a large class of fungi, and shiitake mushrooms are specific fungi, mushrooms in addition to common edible fungi such as shiitake mushrooms and oyster mushrooms, there are many poisonous mushrooms, and the two are subordinate.

Mushrooms and shiitake mushrooms belong to the same genus, they have different appearances, and they have the same nutritional value. Shiitake mushrooms have a brown appearance, and mushrooms have a brown cover with a white background.

It can be said that shiitake mushrooms are a type of mushroom. There are many types of mushrooms, and their nutritional value varies. Just like the difference between cucumber and vegetable, cucumber is just one type of vegetable.

The appearance of the two is different, shiitake mushrooms look larger than mushrooms, shiitake mushrooms grow in winter and spring on the fallen trees of broad-leaved trees, and mushrooms are widely distributed throughout the earth, and are most abundant in forest deciduous areas.

Stewed chicken soup is particularly delicious and nutritious.

Fry the bacon out of the oil, take out the bacon, put the local Qinghai pepper, ginger, garlic and fry it half-cooked together, put in the dried mushrooms, bacon, and pepper powder that have been soaked in boiling water, and start the pot for about 5 minutes, and the fragrant wild mushroom bacon is successful.

Hope it helps

Preparation of chicken stew with mushrooms.

A white striped chicken, chopped into inch pieces, set aside. Appropriate amount of wide vermicelli. Mushrooms (pine mushrooms go to soak and break open, and mushrooms go to follow) set aside. Two taels of soybean oil, one tael of soy sauce, a little peppercorn noodles, and an appropriate amount of salt.

Pour the soybean oil into the pot, heat it over high heat, and then put the cut chicken pieces into the stir-fry, pay attention; Be sure to fry the chicken until the chicken is bloodless, shrunken into a ball, and fragrant. Add peppercorns, soy sauce and salt. Stir-fry a few more times.

Add the mushrooms and stir-fry a few times. Put the wide flour on the chicken, add warm water to cover the chicken and stew, about ten minutes, as long as the wide flour is stewed thoroughly, it can be out of the pot.

Note; Wide flour must be bought well. Otherwise, the chicken is stewed well, and the vermicelli can't be eaten in your mouth. It is better not to widen the flour than to buy inferior noodles.

Chicken and mushroom soup.

Ingredients: butter, flour, milk, evaporated milk, diced chicken, diced ham, diced carrots, diced mushrooms, salt, pepper.

Method: Boil the butter, add an appropriate amount of dry flour and fry well, pour in a little whipping cream, boil 250 grams of milk, diced chicken, diced ham, diced carrots, diced mushrooms and cook for 5 minutes, if you feel that it is dry, you can add an appropriate amount of boiling water, and add salt and pepper to taste when the dishes are cooked.

Mushroom stew with tofu.

Ingredients: 50 grams of fresh mushrooms, 4 pieces of southern beans, 10 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 4 grams of cooking wine.

Method: 1. Cut the tofu into small pieces, put it in a pot of cold water, add cooking wine, cook it over a high fire until the trachoma rises, and then take out the purified water.

2. Put the wok on the fire, put in fresh mushrooms, bamboo shoots, add soy sauce, refined salt, stock or water, then put in the bean payment, boil over high heat, move to low heat and simmer slowly for about 20 minutes, then add sesame oil and monosodium glutamate out of the pot, or thicken it and then out of the pot.

Try not to water dried mushrooms, the long-term soaking process will cause the nutrients in the mushrooms to be lost, the correct way to eat should be:

1. Soak the dried mushrooms in light salt water for 5 minutes, wash them and put in an appropriate amount of starch for cleaning, and wash the starch in the mushrooms with water for later use.

2. Pour the mushrooms into the pot and add an appropriate amount of water, add a little chicken essence and salt, change to a simmer after boiling over high heat, and boil for about 45 minutes, at this time, the mushroom soup will be very fresh and the taste is very delicious, but the mushrooms basically have no taste, and the nutrition is in the soup. You can use mushroom soup to cook noodles or stir-fry vegetables to make stock.

3.If you don't want to drink soup, just cook to eat, then I recommend that you put the washed mushrooms and chicken together to stew, because the chicken skin in the chicken has a lot of fat on it, and the mushrooms are relatively dry, just match, the meat will not be very greasy, the mushrooms will not be very dry and woody, and it will be very comfortable to eat!

It should be noted that different mushrooms have different ways to eat, not all mushrooms are suitable for stir-frying, and not all mushrooms are suitable for cooking soup, such as: straw mushrooms, mouth mushrooms are suitable for stir-frying, tea tree mushrooms are suitable for stewing, bamboo sun, white spirit mushrooms, and lion's mane mushrooms are suitable for soup.