How to make flat mushrooms delicious, how to make oyster mushrooms delicious

Ingredients: oyster mushrooms, pork, red peppers, green peppers.

Excipients: garlic, ginger, red pepper.

Seasoning: salt, dark soy sauce, light soy sauce, cooking wine, sugar, oyster sauce, water starch.

Method:1Prepare a handful of large oyster mushrooms, break off the oyster mushrooms at a time, and then tear them into small flowers, the roots of the oyster mushrooms are prone to impurities such as sawdust, so pay attention to remove them.

2.After tearing all the flowers into small flowers, pour in water, wash them again, further remove the sawdust and impurities on the surface, squeeze out the water after cleaning.

3.Prepare a piece of pork, cut the fat and lean meat, cut them into thin slices, and separate the lean and fatty meats.

4.One red pepper and one green pepper, which can add color and flavor, remove the stems and seeds and cut into diamond-shaped pieces.

5.Finally, prepare the accessories, cut a few garlic slices, cut a piece of ginger into ginger slices, and grab a handful of red peppers.

6.Boil some boiling water, blanch the oyster mushrooms in the pot for 2 minutes, remove them and take a shower after blanching, and squeeze out the water in the oyster mushrooms, so that the fried oyster mushrooms are easier to taste.

7.Heat the wok and pour in a little vegetable oil, first add the fat until the fat in the fat is fried, wait until the color is browned, add the auxiliary ingredients and stir-fry until fragrant, and then add the lean meat to cut and stir-fry.

8.After stir-frying the lean meat until it changes color, pour a circle of cooking wine, a spoonful of light soy sauce, and a few drops of dark soy sauce along the edge of the pot, and stir-fry the seasoning.

9.Add the blanched oyster mushrooms, add a spoonful of oyster sauce, stir-fry for about a minute, and stir-fry the oyster mushrooms until fragrant.

10.Then add the green pepper and red pepper, add a little sugar to enhance the freshness, add an appropriate amount of salt to taste, stir-fry again for 30 seconds, and fry the green pepper and red pepper until they are broken.

11.Pour a little water starch into the pot before cooking, so that the soup can be better wrapped on the surface of the oyster mushroom after thickening, and it can be removed from the pot after quickly stir-frying.

As soon as it's cold, you want to eat hot pot, and as soon as you eat hot pot, you must order this little mushroom!

It is the enoki mushroom that is jokingly called "eat today, see you tomorrow". Describe it as eating it today and probably finding it in the poop tomorrow.

In this way, enoki mushrooms have passed through the intestines, can we eat nutrients?

If it's not nutritious, why spend money to buy it?

Mushroom small report].

Goodbye it, the nutrients have been sucked dry.

Enoki mushrooms are versatile, fried, fried, fried, stewed, everything. In the hot pot, it is even more active.

If you don't chew it carefully and swallow it, you will inevitably see you tomorrow.

He Chunwang, an engineer from the Guangdong Institute of Microbiology, said that the enoki mushroom "see you tomorrow" is a part of the human body that cannot be decomposed.

Enoki mushrooms contain a fungal polysaccharide, which is one such substance that does not break down easily.

In fact, not only enoki mushrooms, but also vegetables that contain a lot of fiber, such as corn, leeks, and tea tree mushrooms, will also be like this.

However, although I will see you tomorrow, there is still a lot of nutrients to absorb!

Compared with other mushrooms, the main nutritional advantage of enoki mushroom is that it is rich in protein and amino acids. It has always been known as "** needle mushroom". He Gong added, "Enoki mushrooms contain 18 kinds of amino acids, all of which can be used by the human body. ”

The protein, vitamins and various minerals in enoki mushrooms will be broken down and absorbed during digestion and will never be wasted!

There are yellow and white, and the nutrition is the same.

There are yellow and white, and the nutrition is the same.

Enoki mushrooms, as the name suggests, are golden yellow or orange in color. ”

Hey? That's not right, the enoki mushrooms we see on weekdays are obviously white.

He Gong told reporters that enoki mushrooms were originally golden yellow!

The white enoki mushroom we usually see is a variant cultivated by edible fungiologists in Japan in 1928. This cap and stipe are all white pure enoki mushrooms, which were subsequently introduced by China and cultivated in large quantities.

So, which of the two enoki mushrooms, golden and white, has higher nutritional value?

He Gong introduced that the nutrients are almost the same, and the taste is also similar.

Oyster mushrooms are delicious:

Ingredients: 300 grams of oyster mushrooms, 1 piece of lean pork, 1 cucumber.

Excipients: 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon light soy sauce, 1 tablespoon oyster sauce, 1 ginger, 1 garlic clove, 1 starch tablespoon.

1. Prepare all the ingredients.

2. Clean the oyster mushrooms, tear them into small flowers, blanch them in a pot of boiling water, and then drain the water for later use. After the cucumber is cleaned, cut into diamond-shaped slices with a knife. Cut the lean pork into thin slices, put it in a small bowl, add cooking wine, light soy sauce, salt, starch, stir well, and marinate for a while.

3. Heat the pot, put in the cooking oil, after the oil is hot, add the ginger and garlic to burst the fragrance, then put the meat slices into the pot and quickly stir-fry until the color is white.

4. Drain the oyster mushrooms, pour them into the pot, stir-fry until the oyster mushrooms become soft, add cooking wine and oyster sauce and stir-fry evenly.

5. Pour the cucumber slices into the pot and stir-fry over high heat until broken. The cucumber should be put last, and it should not be fried for too long, otherwise it will not be crispy and the taste will not be good.

6. Add an appropriate amount of salt and chicken essence, stir-fry evenly, and then put it on a plate and enjoy it.

The recipe for oyster mushrooms is as follows:1. Stir-fried tofu with oyster mushroom slices:

Fry the tofu until golden brown, then turn it over and continue to fry until golden brown;

Add an appropriate amount of salt, starch, cooking wine, light soy sauce and other seasonings to the meat slices and mix evenly to marinate;

Heat the pan with cold oil, put the marinated meat slices into it and stir-fry;

After the meat slices are slid and fried and discolored, add oyster mushrooms and stir-fry;

Stir-fry until the oyster mushrooms are slightly out of the water, then add the black fungus and continue to stir-fry;

Add the fried tofu cubes and continue to stir-fry;

Add an appropriate amount of light soy sauce and cook for a minute;

Add salt and other seasonings, stir-fry evenly, then serve on a plate and sprinkle with chopped shallots.

2. Braised fish balls with double mushrooms:

Heat the pan with cold oil, add the minced ginger and stir-fry;

Stir-fry until the mushrooms are slightly soft, then pour in the stock;

Add the fish balls and cook them together; Add the carrots in and cook a little;

Cook on. After 1 or 2 minutes, add salt to taste, put in a bowl and sprinkle some chopped shallots on the surface.

3. Pot-wrapped mushrooms:

Wash the oyster mushrooms and cut off the roots;

Handle all the oyster mushrooms and tear the large pieces into the right size;

Shred the green onion and ginger, and cut the coriander into sections;

Put light soy sauce, sugar and vinegar into a bowl, add an appropriate amount of water and a teaspoon of starch and stir well;

Take an appropriate amount of starch and add water to make a slightly thick paste;

Put the oyster mushrooms in the starch and hang the paste;

Put oil in the pot, turn down the heat when the oil temperature is 7, put the mushrooms in the pan and remove them after they are fried;

Turn up the heat and wait for the oil temperature to rise, then put the fried mushrooms into the pan and fry them again;

Fry the mushrooms until the skin is crispy, then remove the oil;

Leave a small amount of residual oil in the pot, cook until it is 60% hot, add the green onion and ginger shreds and stir-fry until fragrant;

Pour in the sweet and sour sauce prepared in advance and bring to a boil;

Add the mushrooms and stir-fry quickly, evenly coat with sweet and sour sauce and remove from the pan.

4. Deep-fried salt-and-pepper oyster mushrooms:

Wash the oyster mushrooms and tear them into strips; Squeeze the water from the oyster mushrooms by hand;

Prepare flour, starch, eggs, and a pinch of salt;

Add the beaten half egg;

Add water gradually and stir until a crispy paste with a moderate thickness;

Squeeze the oyster mushrooms into the crispy paste;

Sit in the pot and add oil, after heating, use bamboo chopsticks and oyster mushrooms to fry in the oil pan;

Put the oyster mushrooms into the pot in turn;

Keep frying over medium-low heat, and gently separate the sticky ones with chopsticks;

Fry until the oyster mushrooms are crispy and ripe, turn light yellow, remove and drain the oil;

Pour into a dish and serve with salt and pepper.

5. Scrambled eggs with oyster mushrooms:

Remove the roots of the oyster mushroom first, then select small flowers, clean them, and then control the moisture;

Beat 4 eggs in a bowl and beat the eggs with chopsticks;

Remove the stems and seeds of the green pepper and cut it into shreds, cut the green onion into chopped green onions, slice the ginger, cut it and put it together;

Add an appropriate amount of vegetable oil to the pot, heat the oil to 6 hot, add the egg liquid after the oil is hot, fry the eggs and put them out;

Fill the pot with a little vegetable oil, add green onion and ginger and stir-fry until fragrant;

Then add the oyster mushrooms and stir-fry, fry the oyster mushrooms until soft, add eggs and green peppers, then add 1 gram of pepper and 2 grams of salt, stir-fry and melt, evenly and then you can get out of the pot.