“If you want to be in good health, mushrooms are a treasure.” Which five kinds of mushrooms should you eat more to spend the autumn safely?
“If you want to be in good health, fungi are a treasure.” Fungi are as delicious as meat, have comprehensive nutrition, and have relatively low calories. Friends who want to “replenish themselves in the autumn” should not spend so much time and effort to eat them. Eating chicken, duck, and fish is not as good as making delicious mushroom dishes several times a day, which are not only nutritious but also delicious.
“Eat mushrooms in autumn, even more than ginseng.” Mushroom food is simple and easy to prepare. It also goes well with various foods and can be served in just a moment. I still suggest everyone: In autumn, no matter you have money or not, eat more of these 5 kinds of fungi to supplement vitamins and stabilize your autumn. Eat more mushrooms
The snow-white and super cute mushrooms have always been known as "the number one edible mushroom strain". They are also precious bacteria well-known at home and abroad, and their nutritional content should not be underestimated. Mushrooms are extremely delicious when eaten, with a smooth texture and a bit of crunch. In autumn, use it to make soups and stir-fry lean meats. The deliciousness and nutrition of the dishes will be doubled in an instant.
Stir-fried Pork Belly with Mushrooms
Clean the mushrooms and pork belly and cut them into slices, wash and cut the onions into shreds, peel the ginger and garlic and cut into shreds. Bring a frying pan without water and oil to a boil, pour in the sliced ??mushrooms, and stir-fry over medium heat for 5 minutes to draw out the moisture from the mushrooms. Fry until there is a small layer of sauce in the pot, then you can scoop out the mushrooms.
Heat oil in a pan until it is 60% hot. Pour in the pork belly cut into small pieces and fry the fat in the meat. Then add shredded onion, garlic and appropriate amount of dried chili pepper, and stir-fry until fragrant. .
Pour the mushrooms into the pot, stir-fry for 30 seconds, then add two tablespoons of light soy sauce and a small amount of white sugar. Stir evenly, then pour in half a bowl of water and simmer for 1 minute. Before taking it out of the pot, add an appropriate amount of salt. , MSG, stir-fry the seasoning, pour in a small amount of gravy powder, coat with a thin layer of gravy, turn off the heat and put it into a plate. Eat more oyster mushrooms
“Native products are not grown like trees, but dead wood produces good food.” The oyster mushrooms that grow on dead wood are nutritious and delicious, and are also known as “one of the local specialties.” "First", "Queen of Mushrooms". In autumn, buy more fresh mushrooms or dried mushrooms and stew them to eat. Various nutrients, minerals and other nutrients can be easily replenished in time.
Roast shiitake mushrooms with tofu skin
Choose a handful each of dried mushrooms and fungus, put them into hot water until they are soaked. For dried yuba, put them into hot water for 5 minutes before picking them up. Add to cold water and soak.
After soaking all three ingredients, wash them and drain them. Also prepare winter ruts, garlic cubes and chilli paste in advance. Pour a spoonful each of light soy sauce, oil soy sauce, and dark soy sauce into a small plate, then add a small spoonful of white sugar, stir and set aside.
Heat oil in a pan, add onions, ginger, garlic and dried chilies cut into small pieces and stir-fry until fragrant, add black fungus and stir-fry, then add oyster mushrooms and tofu skin segments, stir-fry 2 minutes.
Pour the fried sauce into the pot, then pour in half a bowl of water, stir well, cover the pot and simmer for 5 minutes. Pour in a spoonful of sesame oil, add appropriate amount of salt, MSG, stir well and then turn off the heat to collect the sauce. After putting it aside, turn off the heat and start the pot. Eat more shiitake mushrooms
In recent years, shiitake mushrooms have quickly attracted the taste of many people with their fat texture and taste, and have gained everyone's love. They have also been given the title of "delicious porcini on the grassland", "green Plant Big Abalone" praise.
Pleurotus eryngii is rich in water and minerals, which is very suitable for dry and windy autumn. If you have nothing to do, buy two more. Whether it is stir-fried with vegetables or meat, it is very delicious and healthy. .
Double-pepper shiitake mushrooms
After washing the shiitake mushrooms, cut them into even strips, put them into clean water and boil them until soft, pick them up, drain and set aside. Remove the stems and seeds of the green and red peppers, clean them and cut them into strips. Prepare the garlic and onion segments and set aside.
Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant, add mushrooms and stir-fry quickly, add two tablespoons of light soy sauce, add a small amount of salt and MSG seasoning, stir well and cover Cover and simmer for 30 seconds. After the mushrooms are fragrant, add green and red peppers, stir-fry until raw, add a small amount of water starch to thicken, stir-fry evenly to coat with the sauce, then turn off the heat and start the pot.
Among many fungi, Shiitake mushrooms rival Oyster mushrooms for a position that has always been called “the first of a hundred mushrooms”. Shiitake mushrooms are delicious, the meat is soft and tender, and the nutritional content is needless to say. Long-term consumption has many benefits for the human body.
Shiitake mushrooms have a strong compatibility mode and are suitable for steaming, frying, stewing, and stir-frying. They are also easy to match with various vegetables and meat products. All in all, if you don’t know what to eat in autumn, it’s definitely a good idea to cook and eat shiitake mushrooms all the time.
Stir-fried oyster mushrooms with sliced ??meat
Soak some fungus in small water, wash the mushrooms with clean water and break them into small florets, rinse the tenderloin, cut into thin strips and put it into a bowl, pour Add a spoonful of rice wine, a spoonful of light soy sauce, a small spoonful of tapioca starch and a small spoonful of salt, mix well and marinate for about 10 minutes. In addition, wash, peel and cut the onions, ginger slices and garlic into shreds and set aside.
Pour oil into the pot, heat the oil, add a small handful of peppercorns and stir-fry until fragrant, cook until black, then remove, pour in the marinated meat slices, and stir-fry quickly over medium heat until the color changes. . Stir-fry the shredded pork, then add shredded onions, garlic and dried chili peppers, stir-fry until fragrant, drain the water from the fungus, pour it into the pot, and stir-fry quickly with a hot pot.
When the fungus makes a popping sound after frying, pour all the mushrooms into the pot, stir-fry evenly, add 2 tablespoons of oil and a small amount of white sugar, stir-fry for 1 minute until the sauce is achieved, and then cover Cover the pot and simmer again over medium heat for 3 minutes. When the pot is ready, pour a small spoon of sesame oil, add appropriate amount of salt and stir well, then turn off the heat and take out the pot. Eat more crab-flavored mushrooms
Crab-flavored mushrooms have a special seafood flavor and are called "True Agaricus". They are a rare and delicious edible fungus species in the northern temperate zone. Crab-flavored mushrooms contain up to seventeen kinds of carbohydrates, which is higher than other ordinary fungi. The high nutrition of crab-flavored mushrooms has also led people to call them "IQ mushrooms". Therefore, if you have children at home, it is recommended to buy more crab-flavored mushrooms for your children to eat in autumn.
Crab-flavored mushrooms braised with tofu
Wash the crab-flavored mushrooms and break them into individual pieces. Wash the tofu and cut it into thin slices. Chop the green onions into finely chopped pieces. Pour a wide amount of oil into the pan, heat it to 60% high, put in the military quilt, fry it until golden brown on both sides, and then serve it out. Take a small bowl, pour two spoons of light soy sauce, one spoon of oil, and a small spoon of rice vinegar, then add a small spoon of white sugar, a spoon of tapioca starch, an appropriate amount of salt, and MSG, and add half a bowl of water and stir.
Leave a small amount of oil in the pot. Heat the oil and pour in the sauce. Stir continuously and heat until the sauce bubbles. Add the fried tofu and stir-fry evenly to coat the tofu with the sauce. Serve. Sprinkle green onions, cover and simmer for 2 minutes.
Pour the crab-flavored mushrooms into the pot, stir lightly, and let the crab-flavored mushrooms coat with the sauce. Pour in half a bowl of water, cover again and simmer until the sugar turns brown. It can be scooped out, sprinkle with some green onions and it's ready to eat.