How to make poplar mushroom delicious

Agaricus edulis is a type of mushroom with a light brown appearance. Compared to ordinary mushrooms, it is larger in size and is generally grown in sandy soil. It tastes delicious, is rich in nutritional value, and has certain medicinal value. For example, it can relieve allergic vasculitis and prevent cancer. It is often used for cooking and other food.

Poplar mushroom is one of the most important edible fungi in my country. This mushroom is also called columnar field mushroom. Because it mainly uses poplar sawdust as its main growth material, people like to call it poplar mushroom. The stem of this mushroom is between three and nine centimeters long, light brown in appearance, and has small phosphorus flakes on the surface. Poplar mushrooms are delicious and have high nutritional value. Now I will take you to see its nutritional value.

The efficacy and function of poplar mushroom

1. Rich in nutrients: Poplar mushrooms contain a large amount of natural reducing sugars and some total sugars. In addition, crude protein and amino acids are also important nutrients in this mushroom. People can quickly absorb these nutrients after eating it, which has a good nourishing effect and can significantly improve the body's immunity.

2. Excellent health benefits. In addition to being rich in nutrients, poplar mushrooms also have certain health benefits. They are sweet and mild in nature, have a flat taste, can act as a diuretic and eliminate dampness, can also strengthen the spleen and stop diarrhea, and can even clear away lung heat. Regular consumption can reduce the occurrence of various diseases such as pneumonia, diarrhea, and difficulty urinating. In addition, the various trace elements in poplar mushrooms have a good repair effect on human gastric mucosa, and can quickly relieve human gastric ulcers.

3. Anti-cancer: Poplar mushroom is a special dish that can fight cancer. The content of saponin, triterpene glycoside and natural polysaccharide in this mushroom is relatively high. These substances are natural anti-cancer ingredients. After entering the human body, they can inhibit the formation and regeneration of cancer cells, and can significantly reduce the incidence of cancer. The polysaccharide content in poplar mushrooms is the highest among all mushroom dishes. This substance can not only fight cancer, but also protect the cardiovascular and cerebrovascular systems, and reduce the incidence of stroke, thrombosis and heart disease.

How to make poplar mushrooms

Method 1

1. Slice the tofu and fry it in a frying pan until both sides turn golden brown.

2. Slice the poplar mushroom and fungus, cut the garlic sprouts into oblique sections, cut the red pepper into sections, and slice the garlic and ginger for later use.

3. Heat oil in a pan, sauté garlic slices, ginger slices, and red pepper segments, then add broth, oyster sauce, and white pepper.

For braised tofu candy, bring to a boil, add tofu slices, wood ear slices, poplar mushroom slices, sweet bean pods, garlic sprouts, salt and MSG and cook for 3 minutes. Thicken with water starch and drizzle with sesame oil.

Method 2

1. Soak the mushrooms for 1 hour, then add salt and wash thoroughly.

2. Cut the ginger into thick slices.

3. Take a clean pot, dry it, and brown the skin of the pork belly over medium heat.

4. Scrape the skin of the pork belly clean with a knife and cut into cubes.

5. Heat oil in a wok over medium-low heat. Add brown sugar and stir-fry until melted.

6. Add soy sauce and oyster sauce and stir-fry evenly.

7. Pour boiling water into the pot enough to cover the pork belly.

8. Transfer all the ingredients to the casserole, boil over high heat for three minutes, then cover and simmer over low heat for one and a half hours.

9. Add the poplar mushrooms, add appropriate amount of salt and simmer for half an hour, stirring evenly in the middle.

10. Wash the green garlic sprouts and cut them into sections.

11. Use high heat to dry the water in the casserole, add in dark soy sauce and stir evenly, then add in green garlic sprouts and stir evenly, then turn off the heat.