How to make fresh mushrooms delicious

There are many types of mushrooms in the world, but there are only a few that can be used because most mushrooms are toxic. If they are accidentally ingested by the human body, they may cause poisoning or even death. Oleander is one of the edible mushrooms. It tastes very delicious. But how should we make Oleander to bring out its delicious taste?

How to make mushrooms the most delicious

Fried pork slices with mushrooms

Prepare ingredients: 200 grams of pork belly, 300 grams of fresh shiitake mushrooms, soy sauce, sugar, and salt in appropriate amounts, 1 small piece of green onion, 2 slices of ginger, 1 clove of garlic, 2 red peppers, and 1 star anise.

practice:

1. Slice the pork belly, wash the fresh shiitake mushrooms, cut them in half and blanch them with water (put the fresh shiitake mushrooms in after the water boils, then remove them from the water and drain) and set aside.

2. Heat the oil in the pan until it is 60% hot, then add the pork belly and stir-fry.

3. Add onion, ginger, garlic, star anise and red pepper and stir-fry. At the same time, pour in appropriate amount of soy sauce and stir-fry.

4. Add the fresh shiitake mushrooms and stir-fry over high heat. Finally, add appropriate amount of salt and sugar and stir well.

Mushroom and Tofu Soup

Prepare ingredients: 500 grams of northern tofu, 50 grams of shiitake mushrooms, 25 grams of winter bamboo shoots, 25 grams of rapeseed, 2 grams of salt, 1 gram of MSG, and 3 grams of chicken oil.

practice:

1. Cut the tofu into small pieces, blanch them in boiling water, remove them, cool them with cold water, remove them and drain the water.

2. Wash, remove the stems, blanch in boiling water and take out.

3. Place the wok on the fire, pour in the broth, add the tofu cubes and shiitake mushrooms, bring to a boil and skim off the foam.

4. Add salt, green leaves, bamboo shoots and MSG, add cooked chicken oil and serve in a large soup bowl.

Stir-fried Chinese Cabbage with Mushrooms

raw material:

practice:

1. Wash the button mushrooms and cut into thin slices. Remove the roots of the Chinese cabbage, wash it and set aside.

2. Blanch the shiitake mushroom slices in boiling water for one minute, then remove and drain.

3. Heat oil in a pan, add the bok choy and stir-fry over high heat.

4. Add the shiitake mushroom slices after the cabbage becomes slightly soft.

5. Add a little oyster sauce to enhance the flavor, and finally add appropriate amount of sugar and salt to season.

Cooking Soup

Mushroom and Tofu Soup

Ingredients: 500g northern tofu, 50g shiitake mushrooms, 25g winter bamboo shoots, 25g rapeseed, 2g salt, 1g MSG, 3g chicken oil.

1. Cut the tofu into small pieces, blanch it in boiling water, remove it, cool it with cold water, remove it, drain the water, wash the soaked shiitake mushrooms, remove the stems, blanch them in boiling water and remove them.

2. Place the wok on the fire, pour in the broth, add the tofu cubes and shiitake mushrooms and bring to a boil, skim off the foam, add salt, green leaves, bamboo shoots, and MSG and cook until they are seasoned, drizzle in the cooked chicken oil and serve in a large soup bowl.

Do shiitake mushrooms need to be blanched?

It is best to blanch mushrooms such as button mushrooms before eating.

1. Dried mushrooms after wild mushrooms are picked and dried. Such mushrooms need to be soaked, cleaned, and then cooked before eating. This kind of mushroom has basically no earthy smell. Cultivated button mushrooms will have some earthy smell due to the cultivation medium and the high humidity environment during cultivation. Blanching before cooking will indeed reduce some of the earthy smell, but some people just like the smell of fresh button mushrooms and think that they are more delicious without blanching. Since canned shiitake mushrooms have been processed, they basically do not have any earthy smell.

2. Let’s talk about the oxalic acid in Oleander: Oxalic acid will affect the absorption of calcium. For example, spinach, which is rich in oxalic acid, will be blanched before cooking to remove most of the oxalic acid, making it healthier to eat. By comparison, we can see that the oxalic acid content in mushrooms is very low. Therefore, the claim that blanching can remove oxalic acid is not valid.

Regarding the statement that blanching will cause the loss of vitamins, let's take a look at the main nutrients of mushrooms: water-soluble vitamins are not the main nutrients of mushrooms, so blanching does not cause the loss of the main nutrients of mushrooms.