Bring you up-to-date food information, the family's most practical cooking skills, and attention to the happy day of hot dad's cafeteria。
Mushrooms, with up to 36,000 varieties, are ideal natural and multi-purpose foods. The majority of mushrooms are edible, and there are other species that not only have high nutritional value, but also high pharmaceutical value, such as mushrooms, double mushrooms, honey circulus, etc。
There are also many kinds that are toxic, and some are very toxic, such as paratroopers, white umbrellas, leopard umbrellas, poisonous mushrooms, etc., and may be in danger of life if eaten by mistake. So when we eat mushrooms, we must be careful not to eat familiar mushrooms easily, and we must make sure that they are not poisoned。
Today, we come to talk about the 12 mushrooms that we often eat in our daily lives, including home practices。
One, golden needle mushrooms
Gold needle mushrooms, which are known to all, are eaten by golden needle mushrooms, whether they be cooked, made soup, mixed or eaten from a hot pot. Gold needles and mushrooms are tasteful and nutritious, they contain proteins, 18 amino acids, and they contain multiple vitamins such as vb1, vb2, vc, and they contain a variety of minerals such as calcium, phosphorus and iron。
Because of its important role in children's intellectual growth due to its abundance of refined amino acid and lysine acid, as well as a variety of minerals and vitamins, the japanese call it “improving shrooms”。
The classic approach of golden mushrooms: "precipt steam needles."
One, a pair of golden needle mushrooms, to wash and cut to the root and lay in the plate。
2 - hot oil, onions of ginger and garlic powder, which is put on two spoons of kerosene, sugar, raw smoke, chicken sperm, and then rinse on golden needle mushrooms。
Three, boil the water in the pot and put the golden mushrooms in the fire for eight minutes, so that they can be removed。
Tastes: spicy, smooth, sweet。
Seafood mushrooms
Sea-fruit mushrooms are very beautiful mushrooms, with two varieties, white called "white mushrooms" and brown called "crab mushrooms". Seafood mushrooms have a soft taste and are used in many high-end dishes。
Seafood mushrooms are highly nutritious and contain a large amount of sugar and various vitamins, and frequent consumption improves human metabolism and reduces cholesterol content. They contain polygluent bodies, proteins and up to 18 types of amino acid, as well as rich minerals such as iron, calcium, phosphorus, potassium, zinc, magnesium and selenium。
The classic practice of sea-fruit mushrooms: "the twin mushrooms willows"
1. Beef cut into strips, with black pepper powder, salt, wine, starch and, finally, oil. White mushrooms and crab mushrooms are washed and cut to the bottom root。
2. Hot water in the pot, with mushrooms pouring into the water for two minutes. Hot oil, pouring a cow's willow into a slide until it's just turned out。
3 - hot oil, onions of garlic and fragrance, pouring into mushrooms, and pouring into willows, salting, old smoke, raw smoke, platinum oil, chickens, fast-frying plates。
Taste characteristics: black pepper beef is fragrance and mushrooms are smooth。
Three, apricot
The mushrooms are round and coarse, so they're called chicken-legged mushrooms. In japan, mushrooms are one of the people's favorite foods, because the japanese think that mushrooms are produced at an unparalleled high and tastes beautifully, and almond mushrooms are the first mushroom in japan's favorite mushrooms ranking。
The apricot mushrooms are nutritious and contain proteins, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc, and contain 17 amino acids. It's a mushroom species with high nutrient levels。
It's the classic practice of almonds and mushrooms
One, two of the thick apricot mushrooms, sliced in thick, cut on each。
2. The flat pan pours into a small amount of edible oil, so that the apricot mushrooms can be roasted on both sides, so that they can be made soft and put into the plate。
3. Hot oil, pouring into the garlic fragrance, adding raw smoke, ablution, salt, chicken, and lastly water starch, and pouring on the apricot mushrooms on the plate。
Taste characteristics: abalone tastes nice and mushrooms are fresh and fresh。
Four, mushrooms
Shrooms, very nice and smooth mushrooms. It's also very cute, round drums, fleshy, old soy sauce made out of mushrooms, and it's the old mushrooms, which taste better。
The high vitamin c levels of mushrooms promote metabolism in humans, increase body immunity, enrich the protein content of mushrooms and contain eight essential amino acids in humans. Herbs and mushrooms taste very good, whether they be fried, burnt or souped, and are excellent foods of high-end bacteria。
The classic method of mushrooms: "breath mushrooms."
1. The mushrooms are washed, everything is two, hot water is in the pot, and the mushrooms are released for two minutes。
2. Hot garlic fragrances, pouring into herbs of mushrooms, adding salt, chickens, soy sauce, beryllium, and lastly a starch plate。
Taste characteristics: fresh mushrooms are interwoven with fresh pelican oil, fresh and smooth。
Five, tea mushrooms
Tea mushrooms, which are delicious, delicious and delicious, and have better health care, are one of the delicious and rare edible bacteria. It is a collection of high proteins, low fats, low sugar, and a health diet that treats a purely natural, non-hazardous health diet。
Tea mushrooms contain 18 amino acids needed in the human body, in particular 8 amino acids that cannot be synthesized in the human body, and are rich in vitamin b and many mineral elements, such as iron, potassium, zinc and selenium, which are higher than other fungal species。
The classic method of tea mushrooms: "dry pot mushrooms"
1 - tea mushrooms washed and cut。
2. Hot oil, soybean bean sauce, red oil, onions of garlic, onions of cyanide, oncorrigated oil, incorrigated peppers, incorrigated peppers in hunan, incendiary mushrooms, and incendiary, raw, and chicken。
Three, pour into the little pot of the alcohol。
Tastes: tastes delicious, sauce fragrance。
Six, monkey head mushrooms
Monkey-head mushrooms, one of the eight mountains, a common acupuncture in ancient palaces, are the words “monkey-heads in the mountains, sea-smelling ostrich nests”. Monkey heads and fins, bear palms, ostrich nests and four famous dishes. It's a popular saying: "eat monkey mushrooms and return to old age." in a fungus vegetable, it's an expensive food fungus。
Monkey mushrooms have a rich nutritional and pharmaceutical value, have a high nutritional content, and have 26. 3 grams of protein per 100 grams of dry monkey mushrooms, twice as high as mushrooms. It contains as many as 17 amino acids and is also rich in vitamins and inorganic salt, which are literally high-protein, low-fat foods。
The classic method for monkey-head mushrooms: "ape-head mushroom chop soup."
One, monkey mushrooms have good hair, cut into pieces. It's cold under the ribs。
2. Monkey mushrooms and ribs are put into the pot, with sufficient water, and the fire sets out the small fire for an hour and a half, with salt and chickens。
Taste characteristics: fragrance of ribs, juicy mushrooms, delicious soup。
Seven
The mushrooms are one of the few edible edible bacteria. The sorghum itself is oily, making it easier to absorb fat soluble vitamins in humans. The mushrooms contain rich elements of protein, carbohydrates, vitamins and potassium, calcium, magnesium, iron, zinc and other minerals, which are delicious and smooth。
In the north-east, shelving is a specialty of mountains and is popular with the people of the three eastern governorates. In the northeast, the famous chicken-cooked mushrooms are made of mushrooms, which are smooth, fragrance and fragrance combined with chicken。
It's the classic "chicken-cooked mushrooms."
1. Spreading a rooster, cleaning up pieces, and blubbering blood for backup. Scrambled。
2. Hot oil, garlic onions, centipedes, cinnamon fragrances, incendiary fragrances, incendiary wine, incendiary, incendiary sugar, incendiary water, and incubated water, which is then put into the mushrooms. The fire broke open, and a little roasted for an hour。
3 with salt, chicken with fine taste。
Taste characteristics: chickens are nice and smooth, mushrooms are fresh and fresh and famous in the northeast。
Eight
(b) bamboo, one of the most “honoured” bacteria, has high nutritional value. Per 100 grams of mackerel contains 20. 2 per cent coarse protein (higher than eggs), as well as a variety of vitamins and minerals such as calcium, phosphorus, potassium, magnesium and iron. The levels of amino acid in bamboo mackerel are extremely high, with a high level of avaline acid, which is the main reason for the taste of mackerel。
In 1972, former president nixon of the united states and former japanese prime minister yukio tanaka visited china, and once they had tasted the food of bamboo, they were all admired. Some of the most popular dishes are bamboo snail soups, mackerel petals and chicken chips。
It's a classic python
One of the chickens is scattered and is cut to pieces with blood. Plumbing hairs are removed from the fungus netting (must be removed, it is impotent)。
Two, chicken with plenty of water, ginger chips, fire, and a half an hour with a little roast, and a little bamboo. One hour, salt and chicken。
Taste characteristics: the soup tastes good and the bamboo is fresh。
9. Hepatic bovine
Bovine hepasis, fungi morbid fungus, is one of the most valuable wild edible bacteria, one of the “four magnificent kings”. The bacteria growing in the south of china, especially in our yunnan province, are the most widely distributed。
Cow hepatic protein is abundant and contains trace elements such as calcium, phosphorus, iron and nuclide. It contains the eight amino acids necessary for humans, as well as bioalkalis such as gland, choline and carcinides. It is edible and medicinal, and it is a very valuable strain。
The classic practice of bovine heptasis: "creas heptocal beef"
1. Bovine hepatoccal hair, precipitine slices, beef slices are made of salt, pepper powder, wine, starch, and edible oil。
2. Hot oil, beef skiding until fresh change of colour。
Three, oil in the pot, onions of ginger and garlic, roasted in oxen hep and pepper, then in beef, salted, chickens, raw, smoked and fast-fried, ready to come out of the pan。
Taste characteristics: fresh and juicy beef, fresh and smooth cow liver and good and nutritious vegetables。
10, mushrooms
Mushrooms, one of the most widely eaten bacteria in our daily lives, are dried mushrooms and fresh mushrooms. Both stew and cuisine and soup are made with mushrooms to make and tonic。
The mushrooms contain more than 30 enzymes and 18 amino acids, making them the food preferred to correct human enzyme deficiency and supplement amino acid. The mushrooms, which improve human immunity, slow old age and reduce by three degrees, are rare combinations of nutrition and health-care foods。
The classic practice of mushrooms: "the heart of mushrooms."
One, mushroom bubblehead, oily cabbage。
2. Water in the pot, with a cuisine of two minutes in which it has been made。
3 - hot oil, fragrance of garlic, salt, beryllium, sugar, sauce, soy sauce for a while, and then a small amount of starch fire to collect juice and pour it into the plate。
Taste characteristics: the heart is soft and sweet, with the smell of mushrooms, and the smell is beautiful。
Eleven, mushrooms
The most common species of mushrooms are those of woody fungi. There are four main varieties of dark, light, milk and white. Each taste and taste is unique。
The mushrooms are rich in nutrients and minerals and have the effect of excreting the cold. Protein sugar in mushrooms has a strong inhibitive effect on cancer cells and enhances the immune function of the organism。
The classic technique of mushrooms: "fried mushrooms."
1 the mushroom wash is torn to shreds, hot water is torn in the pot, and the fungus water is torn cold and dry for one minute。
2, flour, starch at a ratio of 2:1 and into an egg, water, salt to paste. The hot oil in the pot, the mushrooms covered in the platinum, exploded to the yellow, and then again, recovered. Put pepper salt on it。
Taste characteristics: exterior burning, delicious。
Twelve
Mouth, also known as white. It is a white umbrella species of wild mushrooms that grow on the grasslands, with the highest distribution in the inner mosaics. There are dozens of mineral elements such as selenium, calcium, magnesium and zinc in the mouths, with selenium content second only to the rhesus and very good absorption in humans。
In addition to the high levels of selenium and its nutritional value, it contains a wealth of nutrients such as vitamins, amino acids, proteins, cellulose, vitamins and many minerals that can effectively increase immunity and appetite, and modern studies have shown that it can improve the functioning of the organism's immunospolymic mushrooms, with effects such as blood sugar。
It's a classic way of saying, "blub-juice."
1. The mouth of the mushrooms is washed clean, everything is in two parts (too thin, it loses its taste) and the mouth of the mushrooms is taken out by burning water for one minute。
2. Hot oil, garlic fragrance, pouring into the entrance mushrooms, salting, chickens, platinum oil, soy sauce and, finally, a starch plate。
Taste characteristics: soft, smooth, salty。
All right, we're done with the 12 usual mushrooms. Have you eaten them all? What mushrooms do you eat? A collection of mushrooms that likes to eat is good for health
