How do you cook mushrooms deliciously? How to make mushrooms delicious and simple

Braised beef with mushrooms and stewed chicken steak with mushrooms are better with meat.

It is best to eat them with meat rather than vegetarian food, so as to bring out the advantages of the umami taste of the mushrooms.

The taste of the mushroom is very good, when eating the mushroom, you should pay attention to the method, especially in the cooking method, we can try to use stir-fried, boiled soup and braised such ways to eat, are good choices.

Mushrooms are rich in starch, protein, fat, vitamins, calcium and phosphorus, all of which are needed by our body. At the same time, we can also detoxify and cool the blood, strengthen the stomach and relieve cough by eating mushrooms, which is helpful for everyone to solve a variety of visceral discomforts. In addition, the mushroom is a perennial herbaceous plant, which is cultivated annually, and accumulates nutrients at the end of the fibrous root system and stolon, and hypertrophies to form bulbs.

The bulb is flat and garden-shaped, the flesh is firm, the skin and flesh are yellowish-white, and at the same time, it is also rich in starch in the mushroom, although the taste of the mushroom is slightly bitter, but the mushroom still has a unique flavor, so you can't miss it.

However, because the mushroom is a cold food, we should avoid cooking it with cold meat such as rabbit meat and crab, otherwise it will affect the nutritional value of the mushroom.

At the same time, when eating mushrooms, you must not try to cook them as vegetarian dishes, mainly because mushrooms and meat dishes are cooked together, and at this time, some fat will be absorbed, which can make the taste of mushrooms better, which can effectively neutralize the bitter taste of mushrooms themselves, and make the taste of mushrooms better.

And if we cook mushrooms and vegetarian dishes together, we will find that the mushrooms will absorb the vegetable flavor and bitterness of other vegetables, which is not conducive to the taste of the mushrooms, which will cause the taste of the mushrooms to become extremely bitter and the taste is very poor.

Eat mushrooms must be in moderation, mushrooms can not be eaten more, although mushrooms are good for the body, and the amount of fat contained in mushrooms is relatively small, but mushrooms must not be eaten more, if you eat more mushrooms, it is easy to produce diarrhea problems, and there may be retching, **dryness, which is not good for our oral health, so we should be careful with this situation when eating mushrooms.

Serve the mushrooms with garlic, mince the garlic, heat the oil in the pot, fry the garlic foam, add the mushroom slices and add an appropriate amount of water to stir-fry the raw mushrooms, pour in the soy sauce and stir-fry, add salt to taste.

1.Peel off the skin of the mushrooms and wash them, and cut the large ones in half.

2.Peel the ginger, remove the green onions, remove the yellow leaves and roots, wash, slice the ginger, and knot the green onions.

3.Remove the yellow leaves and roots of the garlic, wash them, and cut the garlic into garlic flowers.

4.Blanch the pork with boiling water, rinse it with water, drain the water, and cut it into 3 cm cubes.

5.Put oil in the pan, heat it, add the ginger slices and green onion knots and stir-fry until fragrant.

Stir-fried mushrooms are delicious and simple.

1. First of all, you must prepare an appropriate amount of fresh Cigu.

2. Then soak the aunt in water for a while, wash it, and then remove its epidermis.

3. Then cut it into slices and prepare some seasonings.

4. For example, edible salt cooking oil, put the oil in the pot, heat the oil first, then pour the cut Cigu into it and stir-fry, and finally add edible salt.

5. Stir-fry Cigu until fragrant and then serve on a plate.

Mushroom introduction

It is a perennial herbaceous plant of the family Ciguze, which grows in paddy fields, with leaves like arrows and white flowers. There are bulbs underground, yellowish-white or blue-white, and the bulbs are eaten as vegetables. You can eat it.

Also made as a mushroom. This variant differs from the original variant in that the plant is tall and stout; The leaves are broad, hypertrophic, apical lobes obtusely rounded, ovate to broadly ovate.

The end of the stolons is swollen into a bulb, the bulb is ovate or spherical, up to 5-8 4-6 cm; panicles tall, 20-60 cm long, sometimes more than 80 cm, born in the lower part, with 1-2 female flowers, spindle female 3-4 rounds, located above the lateral branches; The male flowers are multi-whorled, born in the upper part, forming large panicles, and often lie in the water during the fruiting period.

The meat of Cigu is slightly yellowish and white, delicate and sweet, soft and slightly bitter. It can be fried, stewed or boiled. Cigu's roast pork has a unique flavor.

Pu Yi, the last emperor of the Qing Dynasty, said in his memoirs: "One of his favorite imperial dishes was the roast pork of Cigu. Literary master Shen Congwen said when he used this dish to entertain friends during the Spring Festival:

It's "taller than the potato." ”

Ci mushrooms can be made with bacon and pork ribs to eat, and the specific steps are as follows:

Ingredients: 500g pork ribs, 250g Cigu, 10g green onion, 4g ginger, 10g garlic, 10 peppercorns, 1 2 star anise.

Seasoning: Appropriate amount of salt, appropriate amount of chicken broth powder, 2 teaspoons light soy sauce, 2 teaspoons dark soy sauce, appropriate amount of blending oil, 2 teaspoons of Yuanzhen sugar.

1. Wash the mushrooms, and the mustaches must be removed, and the ribs need to be cut off <>

2. Peel the mushrooms and remove the coat of the stems.

3. After the bacon is boiled in a pot of cold water, wash it with warm water.

4. Slice the bacon, slice the garlic, shred the green onion, shred the ginger, and put the star anise of Sichuan pepper into the tea bag.

5. Put the pork ribs into a pot of cold water and cook until the foam is formed.

6. Drain after washing and set aside.

7.Heat a pan with cold oil.

8. Add green onions, ginger and garlic and stir-fry until fragrant.

9. Add bacon and fry until translucent.

10. Add the pork ribs and stir-fry until the aroma comes out.

11. Add light soy sauce, dark soy sauce and sugar.

12. Add water slightly higher than the ingredients.

13. Put in the tea bag, turn to low heat after boiling, cover and cook for more than 30 minutes <>

14. Add the mushrooms and continue to simmer for 30 minutes.

15. Finally, add an appropriate amount of salt and chicken powder, and reduce the juice over high heat.

16. Serve on a plate.

1. Braised beef with mushrooms.

Take 300 grams of mushrooms, 500 grams of beef, hawthorn, red dates, lotus seeds, green onions, ginger, salt, sugar, soy sauce, pepper, corn starch, and cabbage gallbladder. Cut the beef into pieces, marinate in soy sauce for a while, peel the mushrooms, soak the red dates and lotus seeds for later use; Sit on the pot and pour the oil, stir-fry the beef, green onion and ginger and simmer for 20 minutes, then put in the hawthorn, lotus seeds, and red dates and cook for 3 minutes.

2. Roast pork with mushrooms.

Prepare 500 grams of pork belly, 300 grams of mushrooms, 50 grams of mussels, an appropriate amount of refined salt, 20 grams of cooking wine, 25 grams of green onions, 25 grams of ginger, and 2 grams of monosodium glutamate. Cut the pork belly into pieces and put it in boiling water to soak. Peel and cut the mushrooms into cubes, and soak the mussels in water and wash them.

Put the meat, mussels, green onions, ginger, and cooking wine together in a special utensil, pour in water (soaked in the meat pieces), cover, heat with high section for 4 minutes, take out and skim off the foam, cover, and heat with medium section for 6 minutes. Take out the utensils, put the mushrooms in, cover them, heat them with high and medium for 8 minutes, wait until the mushrooms are fully cooked, take them out, add refined salt and monosodium glutamate to adjust the taste and serve.

3. Stir-fried mushroom slices.

Prepare 500 grams of mushrooms, 250 grams of pork tenderloin, coriander, chicken essence, light soy sauce, salt, sugar, water starch, pepper, green onion and ginger slices, water, and cooking wine. Wash the mushrooms and cut them into thin slices, cut the meat into slices, and cut the coriander into sections; Use water, salt, cooking wine, chicken essence, sugar, pepper, light soy sauce, and water starch to make a good juice; When the oil is hot for 7-8 years, gradually fry the mushroom slices until golden brown; Sit on the pot and light the fire, put in the oil, stir-fry the green onion and ginger slices, meat slices, pour in the fried mushroom slices, stir-fry quickly, and then pour in the mixed juice, continue to stir-fry when the pan is sprinkled with coriander.

4. Mushroom pork rib soup.

Prepare 400 grams of Cigu, 100 grams of pork ribs (large ribs), 3 grams of salt, 10 grams of cooking wine, 1 gram of green onions, and 1 gram of ginger. Chop the ribs into small pieces and blanch them in boiling water. Peel the mushrooms, peel them, cut them into slices, wash them and put them in a pot of boiling water and cook for a while.

Pour 2000 grams of water into the pot, put in pork ribs, rice wine, green onions, ginger, etc., simmer for 20 minutes with a strong fire, pour in the mushroom slices, burn for a while, season with refined salt, pour into the soup bowl, and it is ready.

The best thing to do is to start with chicken, and make soup with better to be fresh and flavorful. Secondly, it can be stewed with braised pork, which may not be as nutritious as the former.