How to make mushroom rice sauce

Shiitake mushroom rice sauce is a well-known sauce for rice. Generally, we can buy it in supermarkets. As a family, you can also make it yourself, which is more hygienic and healthier. The method of making shiitake mushroom rice sauce is also relatively simple. You need to choose fresh shiitake mushrooms and appropriate amounts of onions, black bean oil, chili and other ingredients, and then you can make it. You can usually keep it in the refrigerator.

How to make mushroom rice sauce

Ingredients: 1 pound of mushrooms, half an onion, 2 spoons of soy sauce, 1 spoon of black bean oil chili, some salt, some chicken essence, some green onion and ginger, some peppercorns

practice

1. Wash the mushrooms and remove the roots.

2. Boil water in a pot and blanch the mushrooms.

3. Cut the green onion into sections, slice the ginger, and prepare the peppercorns for later use.

4. Squeeze out the water from the mushrooms, chop and set aside.

5. Chop the onion and set aside.

6. Put a proper amount of oil in the pot (more than usual for stir-frying), heat it up, then add the onion, ginger and peppercorns and fry until fragrant.

7. Remove the fried onion, ginger and peppercorns.

8. Put onion into oil pan and stir-fry until fragrant.

9. Pour in chopped mushrooms and stir-fry.

10. After the chopped mushrooms are evenly coated with oil, add two spoons of light soy sauce and stir-fry evenly.

11. Add a spoonful of black bean oil and chili. You can add more or less according to your taste.

12. Add salt and chicken essence as appropriate to season.

Effects and functions of shiitake mushrooms

Shiitake mushroom is the second largest edible fungus in the world and one of my country's specialties. It is known as "mountain delicacy" among the people. It is a fungus that grows on wood. It has delicious taste, refreshing aroma and rich nutrition, and is known as the "Queen of Plants". Shiitake mushrooms are rich in B vitamins, iron, potassium, provitamin D (converted into vitamin D after sun exposure), are sweet and neutral in nature. It is mainly used to treat loss of appetite, shortness of breath and fatigue.

The main aroma component is lentinion produced by the decomposition of lentinic acid. Therefore, shiitake mushrooms are important edible, medicinal fungi and condiments for people. The umami components of shiitake mushrooms are a class of water-soluble substances, the main components of which are nucleic acid components such as 5′-guanylic acid, 5′-AMP, and 5′-UMP, all of which contain about 0.1%. Its aroma component is mainly shiitake mushroom essence produced by the decomposition of shiitake acid.

Shiitake mushrooms contain an anti-tumor ingredient with a molecular weight of 1 million - shiitake polysaccharide, a lipid-lowering ingredient - shiitake taisheng, shiitake adenine and adenine derivatives. Shiitake mushrooms also contain antiviral ingredients - interferon inducers - double-stranded RNA, and are one of the rare health foods. Shiitake mushrooms are high in unsaturated fatty acids, as well as large amounts of ergosterol and mycosterol that can be converted into vitamin D. They are effective in enhancing resistance to disease, preventing colds, and treating them.

Regular consumption is beneficial for preventing rickets caused by blood phosphorus and blood calcium metabolism disorders due to vitamin D deficiency in the human body, especially in infants, and can prevent various mucous membrane and skin inflammations in the human body.

Lenti-mushroom lentysin can prevent vascular sclerosis and lower blood pressure. Serum cholesterol-lowering components (C8H1104N5, C9H1103N5) have also been isolated from shiitake mushrooms.

Shiitake mushroom ash contains a large amount of potassium salt and other mineral elements, and is considered an ideal food for preventing acidic food poisoning.