Basic introduction to 1 mushroom
The mushrooms are a sub-entanglement of fungus plant fungus, an umbrella unit of larvae, and one of the world's most famous edible strains. It contains a unique fragrance - the fragrance of mushrooms, which forms a unique mushroom, so it is called a fragrance. Because of their nutritional abundance, their aroma and their taste are beautiful, they are known as the king of mushrooms, the queen of mushrooms and the crown of vegetables. Not only are they standing above the mushrooms, but they are well known as the queen of the vegetables, one of the queens。
Sphinx caps, 3 to 6 cm in diameter, expressed in yellow or black, white, yellow on the bacterium, and white plaques in the form of cotton, not visible after drying. The mushrooms grow in winter (after winter until the coming year is clear). The main areas of origin are the mountains of zhejiang, fujian, jiangxi and anhui provinces. The mushrooms smell good and they smell good。
Lu's spring autumn. It's written in "the spectacular, the scorched." a girl was told that she had fled to the mountains for persecution by the landowners and was hungry with mushrooms all day long until she was 100 years old. It is also said that the drought in ming dynasty and ming dynasty ordered the rain to be so bad that it didn't come, people didn't talk, and zhu yuan dynasty found the tea boring. Liu boun, who returned home from zhejiang lung springs, brought home indigenous mushrooms and ordered the cook to soak and burn them to taste zhu yuan yuan's food。
Two mushrooms
1. The mushroom cooking practices:
(b) material: thick heart, three or two mushrooms torn to pieces, four slices of onion, a large slice of ginger fingers to shreds, salt, sugar and coffee spoons, a large spoon of starch, chicken or fine taste。
Practice: a small amount of oil is in the pot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. The cuisine comes out and the pot comes out。
Microwave shrimp mushrooms:
Step 1: shrimp bowls, skin strips, shrimp backs cut with scissors, sand lines washed. Cut, cut a little bit, a little wine, garlic paste, ginger paste, white pepper powder and water starch, stir up viscosity. Fresh mushrooms go to ti, wash the spare。
Step 2: the face of the mushrooms is down, and then the tatters are put in the mushrooms with a spoon。
Step three: put it in a covered microwave vessel。
Step four: cover the lid, put it in the microwave, turn the mushrooms into another plate for three to four minutes. The original plate would have some steaming mushroom juice, which could be poured into a small bowl, with a little water starch, tumbled, microwave turned for about 30 seconds, and it would have been thin, pouring on shrimp。
3. The practice of mushroom tofu:
Raw material: 300 g tofu, 3 mushrooms, gravy, sauce, sugar, perfume, starch。
Method: tofu is cut into quadrilateral blocks and the centre is emptied. Scavenger and soft mushrooms are shredded, culled, and mixed with spices and starch. Put the material in the tofu centre, steam it on the plate, and eat it with perfume and sauce。
Characteristics: mushrooms can reduce cholesterol, and tofu contributes to diet。
4. The mushroom tofu practices:
Main source: 2 crumbs of soybean, 2 sprouts, 2 meats each; 2 mushrooms and 2 beryllium。
Psychics: one large spoon of soy sauce, one small spoon of sugar, one cup of soup, one small spoon of potato powder, pepper powder, and soy sauce. Do it the way: (1) all materials cuttin, backup. (2) a boiler with 4 key oil sphinds, tofu, tofu, fresh beverages, with spices to be boiled with small flavours, with shrimp and platinum, with potato powder, pepper powder and soy oil。
5 - the mushroom chicken approach:
Main source: half a chicken (three yellow chickens, if it is not easy to get cooked), 10 minutes of wine with chicken slices, mushrooms, white mushrooms。
Pyramids, chili, chili, chili (more for beauty), garlic onions (slice onions, ginger slices, garlic as a whole), leather, cinnamon, fragrance, fragrance, peppers, eight horns, grassfruit (which can all be bought on a ration for the ration, and can be paid for at least one at a time). And wine, raw, salt, white sugar。
Cooking process: filling the bottom of the pot with a proper quantity of oil, when the oil is 7% hot, when the oil is poured into white sugar, when the roasting of a shovel to the bubble is quickly poured into the chicken, when the chicken is slightly coloured, when the skin is poured into the leather, cinnamon, fragrance, apricot, pepper, eight horns, grassfruit, for about three minutes, when the dry pepper is poured into the sky peppers (the peppers are spicy, as they are determined by their own taste), continuing to boil, adding five minutes to the raw smoke, which is already heavy in the chicken color, one more minute, pouring in the mushrooms and then adding a small amount of water (not much, because the mushrooms themselves have water)。
A few minutes later, the paprika and chili slices will be put in the fire, followed by an appropriate amount of salt, not less salt, because mushrooms need more salt, and it is better to taste soup while they are there. All right, we're ready. Chicken is sauce, red and blue peppers and white mushrooms, and thick soup. It's gonna pick up your appetite。
6. Frozen mushroom practices:
Materials: pork (a little fatter, plum with five flowers), mushrooms, garlic, onions
Production: (1.) pork laces or slices. U. S. Mince meat is too thin, it's not edible, it doesn't taste good after it's cooked, it's not good (2.) garlic chops, fragrance (3.) meat evaporates all the water, and wine (4.) mixes of mushrooms (5.) soy sauce, sugar, wine, onion, fried spices, water (6.) two hours of slow-fire stew (7.) onions, white peppers
7. The practice of eating mushrooms and pills:
(1.) scratch of the mushrooms after softly cut to the end, with a ginger cut, salt, pepper powder, dried starch, scrambled pork, mixed in eggs, mixed in the same direction. Tomatoes go to skin, divided into four, mushrooms into two. The remaining ginger, garlic slices, onions cut.
(2. ) water in the pot, squeezing the crotch in the pot, and then immediately, whether it's ripe or not.
(3) ginger, garlic fried incense, mushrooms, tomato after a little frying, soup for boiled balls, salt, chicken, and meatballs when the soup is boiled. Until it is ripe for a little pepper powder, onions, and then the soup is made on rice。
8. The practice of delicious mushroom soup:
Materials: a pound of fresh mushrooms, a pound of fresh meat, a few onions
Practice: the mushrooms must be washed clean. This is done by cutting the titty off with scissors, leaving only a clean swab of mushrooms and a shrub. Attention, the face of the mushrooms needs to be carefully touched and the gravel feels like it will be removed or it will be eaten。
9. The practice of mushroom pickles:
Materials: cabbage, fresh mushrooms, salt, perfume, 0. 5 spoons, vegetable oil, 3 spoons of soup, a little powder
Approach
1. A proper amount of vegetable oil in the pot, heat, boiled heart and mushrooms, a small amount of salt and pans;
2. Around three spoons of soup in the pot, with a small fire open;
10. Onion mushrooms:
Materials: 150 grams of fresh mushrooms, 1 onion, 50 grams of carrots, 2 spoons of salad oil, 1/2 tea spoons of salt, 1/4 tea spoons of taste, 1/2 tea spoons of perfume
Approach
1. Fresh mushrooms to the head; red carrots to the slices, spare。
2. A boiled pot of boiling water, which shall be made of mushrooms and carrots, respectively, of practice 1, which shall be prepared for recovery, cold water, etc。
3. The mushrooms of practice 2 are slashed in half; they are washed cleanly and finely left in the bowls for backup。
Hot pots, which heat the salad oil in the materials, and place it in the onions of practice 3 and all the spices into sauce。
5. Combination of red carrots from practice 2, mushrooms from practice 3 and sauce from practice 4。
11. Steaming of mushroom tofu:
Main: 300 grams of tofu, 100 grams of fresh mushrooms, 20 grams of gravy, fabric: 15 grams of sauce, 10 grams of sugar white, 4 grams of salt, 10 grams of perfume, 5 grams of corn starch
Approach
1. Tofu is cut into quadrilateral blocks, with the centre emptied;
2. Cutting of purified and soft mushrooms, chopping of extracts, sugaring, salty starch and so forth;
3. Tonication into tofu centres and evaporation on disks;
4. The perfume and soy sauce are available for consumption。
3 mushroom cooking technique
1. Prior to cooking, water is enough and should not be soaked or washed too long to avoid the loss of perfume and nutrients。
2. Fashioned mushrooms are frozen in refrigerators to avoid loss of nutrition。
3. Water with mushrooms should not be discarded, and many nutrients are dissolved in water。
4. Put mushrooms in the water and beat them with chopsticks so that the mud falls into the water。
5. If mushrooms are cleaner, they can be washed with fresh water, so that the smell of mushrooms can be preserved。
6. Many people often remove mushrooms when they are trimming them, which, in fact, can be kept. Tore the mushrooms to silk and cook the food with a fragrance that increases the taste of food。
7. Best trilogy for cooking mushrooms: fragrance of mushrooms; the mushroom water is used to make soup; it tastes sweet and fat in its original form。
4 family mushroom cultivation methods
1. Material for family mushroom cultivation
An appropriate amount of material is required for the production of family mushrooms, which can be prepared in the form of a fungus bag, maize pellets and wood crumbs, as well as wheat and rice straw powder and plaster, which can be distributed proportionately, with 30 per cent of each bag of corn pellets and 18 per cent of rice straw powder。
2. Combination of family mushroom bags
A plastic bag of about 16 centimetres long, weighing about 1 kg of material, which is to be contained in a bag, is to be assembled when the material is ready for assembly. The most common method of sterilization is high-pressure sterilization, which is used in a 100-degree environment for 12 hours。
3. Inoculation and cultivation of family mushrooms
In more than 20 days, the fungus will be able to survive by poaching holes in the bag, accessing the strain, placing the bag in a warm environment, removing the poor mushrooms and splitting the mushrooms between them, so that the mushrooms are longer and of better quality, and collecting them in a timely manner after they have grown to a certain extent, otherwise they will affect the subsequent mushrooms。
How can you wash 5 mushrooms
Mushrooms, thanks to their nutritional wealth, their aroma, their tastes are beautiful and they are known as the king of the mushrooms, the queen of the mushrooms and the crown of the vegetables. The mushrooms are delicious, but they are not easy to wash, and the right way to wash them is described below:
1. The surface of mushrooms shall be washed clean first with cold water。
The shrouded mushrooms can remove the root, then the “gills” can be immersed in the evaporated water basin, and when the mushrooms become softer and the “gills” are opened, the sand of the face of the mushrooms and of the fungus fall in the same direction as the twirl, twirling again and again for about 10 minutes, slowly opening up the umbrella of the mushrooms, with the grains falling behind。
3. Scavenging mushrooms and washing them with fresh water will completely wash the mud。
In addition, there are a number of concerns:
1. When washing mushrooms, the opposite direction cannot be reversed except by hand, without which not only will the sand fall, but the sand that has fallen will be re-involved into the fungus by reverse currents。
2. If mushrooms are cleaner, they can only be washed with fresh water, which will preserve the smell of mushrooms。
3. To avoid, as far as possible, the choice of soaking or sugar with hot water in order to allow mushrooms to bubble as quickly as possible, which in turn causes the water solubility components, such as precious sugars and good amino acids, to be dissolved in the water in such a way as to destroy the nutrition of the mushrooms。
4. Good mushrooms are frozen in refrigerators to avoid loss of nutrition。
