Writing an essay on the appearance of shiitake mushrooms

1. Write an essay about Shaoguan specialty mushrooms

Thank you for your trust in our team. The following is an introduction to Shaoguan mushrooms. I hope it can help you~

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Shiitake mushrooms, a specialty of Shaoguan, Guangdong, are famous at home and abroad and are a traditional export products. Shaoguan shiitake mushrooms are strong and have a pleasant appearance. The round umbrella is connected to a short, fat and tender handle. The thick and smooth round umbrella is as thick as ink on the outside and as white as snow on the inside. The unique fresh aroma it exudes is tempting to eat, and the rich and supple texture in the mouth is even more unforgettable.

Shiitake mushrooms are rich in nutrients and contain 7 kinds of amino acids necessary for the human body. They can lower blood pressure, reduce cholesterol, prevent liver disease, and provide auxiliary treatment for gastric cancer.

In addition, lentinan can increase the activity of helper T cells and enhance the body's humoral immune function. A large amount of practice has proved that shiitake mushrooms have a wide range of cancer prevention and treatment capabilities and have been used in clinical treatments. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have therapeutic effects on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, weight loss, etc.

Shaoguan shiitake mushrooms are an excellent choice for entertaining guests at family banquets. After soaking the shiitake mushrooms in warm water, they can be used for stir-fry, stew, and soup. A stunning piece that will definitely add a lot of color to your dining table. 2. An explanatory composition of 400 words describing shiitake mushrooms

Does everyone know about shiitake mushrooms? I think mothers who cook every day should be familiar with mushrooms.

Does anyone know the secret of soaking mushrooms? I guess not many cooking mothers know the secret of soaking. School ended early today. After I finished my homework, I put on my radiation protection suit and turned on the TV.

As I watched, there was a secret about soaking dried shiitake mushrooms that attracted me. The secret to soaking dried shiitake mushrooms is to first rinse the surface of the shiitake mushrooms with cold water. Remove the roots of the shiitake mushrooms with stems, and then place them with their "gills" facing down in a basin of warm water (20~35℃) to soak them until they become soft and " After the gill pages are opened, gently stir them in one direction with your hands to let the sediment slowly sink to the bottom of the basin.

The water in which the mushrooms are soaked can be used after removing the sediment. If you can add a little sugar (a small spoonful) to the warm water when soaking the mushrooms, the taste will be more delicious after cooking. 3. The essay about mushrooms is about 450 words

When I was a child, I didn’t understand anything and was very greedy. I often made a lot of jokes. The most interesting thing was that time.

When I was a child, my grandmother often took me to play in various places. One day, I heard that the New Sports Center was holding a clothing and food exhibition, so my grandma took me there to visit. As soon as the progress area is reached, wow! There was a sea of ??people, some were looking down to buy goods, some were promoting how good their products were, some were bargaining with the boss... We were wandering around. I especially like the food exhibition area. The food here looks very tempting. I have tasted almost everything I can eat, but I still can’t get enough. The spicy taste of silkworm chrysalis, the sweetness of colostrum, the chewy texture of yak meat...these delicacies all appeared before my eyes, making my mouth water. Suddenly, we walked to a stall selling shiitake mushrooms. There were several shiitake mushrooms in a basin. I usually like to eat shiitake mushrooms the most. I thought to myself, these mushrooms are placed in a basin. Judging from the way they look, each one is big and plump. I can tell at a glance that they are full of moisture and extremely sweet when bitten. It was soaked in some kind of juice. It must be the soup used to cook shiitake mushrooms. Thinking of this, I want to taste its deliciousness even more. So, in front of the shopkeeper, I took a piece and stuffed it into my mouth, eager to know its taste, but a bitter taste hit me. At this moment, everyone looked surprised and burst into laughter. 4. Explanatory composition of shiitake mushrooms

Also known as mushrooms, vertebrae, fragrant mushrooms, winter wild mushrooms, thick mushrooms, and flower mushrooms .

1. Overview

1. Overview

Shiitake mushrooms are the second largest edible fungi in the world and one of my country’s specialties. my country’s mushroom export trade volume has increased in the past 10 years Gradually rising, the annual growth rate is about 2. At present, China's annual output of shiitake mushrooms is 80,000 tons, accounting for more than 80% of the world's 100,000 tons, ranking first in the world, and exporting 36,000 tons, also ranking first in the world, followed by Japan and South Korea rank third. Distributed in Zhejiang, Fujian, Taiwan, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guangdong, Guangxi, Hainan, Guizhou, Yunnan, Shaanxi, Gansu and other regions.

2. The classification status of Lentinus edodes

Lentinus edodes belongs to the order Agaricales, Trichodermaceae, and genus Lentinus edodes. It is also called Lentinus edodes, mushrooms, mushrooms or winter mushrooms.

3. Nutritional value and medicinal value

Shiitake mushrooms are famous edible fungi in my country and are known as "mountain delicacies" among the people. According to analysis, the edible part of dried shiitake mushrooms accounts for 72%. Each 100g edible part contains 13g of water, 1.8g of fat, 54g of carbohydrates, 7.8g of crude fiber, 4.9g of ash, 124mg of calcium, 415mg of phosphorus, 25.3mg of iron, 0.07mg of vitamin B1, Vitamin B2 1.13mg, niacin 18.9mg. In addition to the water content of 85-90%, fresh mushrooms also contain 19.9% ??crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber, and 3% ash in solid matter. Shiitake mushrooms are rich in provitamin D, but have very little vitamin C, and lack vitamin A and provitamin A. Lentinan can increase the activity of helper T cells and enhance the body's humoral immune function. A large amount of practice has proven that shiitake mushrooms have a wide range of cancer prevention and treatment capabilities and have been used in clinical treatments. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have therapeutic effects on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, weight loss, etc. Many ancient books in my country record that shiitake mushrooms "replenish qi and relieve hunger, cure wind and blood, and benefit the stomach and help food". Folk medicine is used to help induce acne and measles, and to treat headaches and dizziness. Modern research has proven that lentinan can regulate the activity of T cells with immune function in humans and reduce the ability of methylcholanthrene to induce tumors. Shiitake mushrooms have a strong inhibitory effect on cancer cells. The inhibition rate against mouse sarcoma 180 is 97.5% and the inhibition rate against Ehrlich cancer is 80%. Shiitake mushrooms also contain double-stranded ribonucleic acid, which can induce the production of interferon and has antiviral capabilities. Shiitake mushrooms contain water-soluble umami substances that can be used as food condiments. Their main components are nucleic acid components such as 5'-guanosine acid. The main aroma component is lentionione, which is produced by the decomposition of lentinic acid. Therefore, shiitake mushrooms are important edible, medicinal mushrooms and condiments for people.

The umami component of shiitake mushrooms is a type of water-soluble substance. Its main components are nucleic acid components such as 5′-guanylic acid, 5′-AMP, and 5′-UMP, each containing about 0.1. Its aroma component is mainly mushroom essence produced by the decomposition of lentinic acid.

Lentinus edodes contains an anti-tumor ingredient with a molecular weight of 1 million - lentinan, which contains ingredients that lower blood lipids - lentinus Taisheng, a derivative of lentinine adenine and adenine , Shiitake mushrooms also contain antiviral ingredients--the inducer of interferon--double-stranded ribonucleic acid, which is one of the rare health foods. Shiitake mushrooms are very high in unsaturated fatty acids, and also contain a large amount of ergosterol and mycosterol that can be converted into vitamin D, which has a good effect on enhancing resistance to disease, preventing colds, and treating illnesses. Regular consumption is beneficial to the prevention of rickets in the human body, especially in infants, caused by disorders of blood phosphorus and blood calcium metabolism due to lack of vitamin D. It can prevent various mucosal and dermatitis diseases in the human body. Lentysin contained in shiitake mushrooms can prevent vascular sclerosis and lower blood pressure. Components that lower serum cholesterol (C8H1104N5, C9H1103N5) are also isolated from shiitake mushrooms. Mushroom ash contains a large amount of potassium salts and other mineral elements, and is considered an ideal food to prevent acidic food poisoning. Most of the carbohydrates in shiitake mushrooms are hemicellulose, and the main components are mannitol, trehalose, mycose, glucose, pentosan, methylpentosan, etc.

5. How to write an essay about the fields of my hometown, mushrooms

My hometown is not a modern city. Although it is just an ordinary rural area, talking about the food here is really mouth-watering and exciting. My mouth is watering down three thousand feet. And my favorite is the hometown flavor - "meat ball" Yong Tau Foo. The ingredients of Yong Tau Foo are very simple, just fried tofu, bacon, mushrooms, taro, etc. The first step is to make the filling. Ingredients. First, chop the bacon, mushrooms, and taro into 7 pieces, then sprinkle with appropriate amounts of salt and soy sauce that just came out of the "enemy zone". If you like spicy food, you will add appropriate amounts of chili peppers and prepare When it's ready, take out the fried tofu skin you bought! The second step is to put the filling into the tofu skin and shape it. We usually tear an opening on one side of the tofu skin with dexterous hands to make the tofu skin look like a pocket, and then put the filling into the " "Pocket", such a "fat general" with a "big belly" and green hair was born. But you must be careful when making it. If you put too much filling, it will easily burst the "fat general" , if it bursts, its beauty will be affected! The last step is also a crucial step - steaming. The water temperature for steaming fried tofu should not be too high or too low. Generally, use a larger fire at the beginning, then use medium heat, and use low heat for the highest heat. It takes about 20 minutes to take it out of the pan. It tastes great! When the Yong Tau Foo comes out of the pot, your mouth will be filled with the juice inside the tofu when you bite into it. It is so hot that it flows from your throat to your stomach, which makes you feel warm! When you eat it, you can't help but think of its origin. It is said that this dish originated from northern dumplings. Because there is less wheat in the south, Hakka people use Yong Tofu to express their feelings for northern dumplings and the Central Plains culture. Watch to see if your mouth water. What about a thousand feet? If you want to eat, come to Nanxiong and try it! Nanxiong is more than that. 6. Mushroom Wontons Essay 600 words

Shanghai is a beautiful and prosperous big city. There are a variety of snacks there, among which my favorite is the fresh and delicious wontons. Don’t underestimate the wontons. It combines the advantages of wontons from all over the world and has a complete color, aroma and taste. It is a famous specialty snack far and wide.

The skin of Shanghai wontons seems to be thinner than tissue paper. At first glance, the fillings inside are almost visible. You see, these are the "flowers" wrapped in lean meat and chopped green onions, the "three delicacies" wrapped in celery and shiitake mushrooms, as well as shrimps, mushrooms, shepherd's purse and fresh meat... all of them are crystal clear, exquisite and attractive, making them Before people even taste it, they are already deeply attracted by its unique and exquisite appearance.

This little wonton not only looks beautiful, but tastes even better. When you walk past you with a bowl of wontons, a burst of aroma will hit your nostrils, and you can't help but say: "It smells so good!" Pick one up and put it in your mouth, chew it, and a delicious taste will come straight into your mouth. Heart. Then pick up the big bowl and take a sip of the delicious soup, and you will instantly feel refreshed and comfortable.

The busiest time for small wonton shops in Shanghai is at night. When the lanterns come on, I walk down the street and look at all the wonton shops. Which one is not full of people and customers? Some were savoring it carefully, while others were devouring it. Everyone was immersed in the steaming heat and enjoying the delicious food. Some of them, when they are full and satisfied, pack one or two packets to show their respect to the elderly and reward their children. Some young people must take them back to give their friends a feast.

Ah, Shanghai’s wontons, a delicious home-cooked snack, make people often miss them and often want to give up! 7. How to write the essay "Blue Skinny Mushroom"

Recently, "Blue Skinny, Shiitake Mushroom" has become a buzzword on Weibo and WeChat. When watching online dramas, "Blue Skinny, Shiitake Mushroom" even appeared all over the screen. barrage. Sogou's emoticon search also quickly launched the "Blue Slim Mushroom Emoticon Special", which collects a variety of "Blue Slim, Mushroom" themed emoticon packs in different styles and scenarios. If you still don’t understand what this is? Just look carefully.

One day, a young man from Nanning, Guangxi, recorded a sad video after falling out of love. Originally, it was just to express his sad feelings. However, after the young man’s Cantonese dialect was translated by netizens, it had a different flavor: “Lan Shou” , Shiitake, I was so happy today, why don’t you talk about this kind of socks? Lanshou, Shiitake, here, the first one is such a girl, Lanshou..."

Big Some netizens can directly read the correct meaning: "I feel uncomfortable and want to cry. Why did you say this when I was so happy today? I feel uncomfortable and want to cry. Here, for the first time, I feel this way about a girl." Crying, uncomfortable..."

Many netizens also naturally made cries of "blue skinny, mushrooms": For example, after gaining five pounds after the festival, naturally "blue skinny, mushrooms"; for example, with A friend made an appointment for dinner but had to work overtime, so naturally he had to make a "blue, thin, mushroom" expression to feel right for the occasion. 8. Sentences describing shiitake mushrooms

Sentences describing shiitake mushrooms are summarized as follows: The shiitake mushrooms are out of the ground.

These mushrooms have different postures, some are slender, tall, and graceful; some are thick and even, with a strong body; some are short, flat, with flat heads; some...their colors are also different from each other. Same, some are dressed in white, like fairies; some are all black, like mysterious killers from hell; some are dressed in green, like ghosts; some are colorful, like princesses dressed up for travel; some... these Mushroom stretched his body to his heart's content. Some of these mushrooms are beautiful and some are plain.

But the beautiful mushrooms are poisonous, and the beautiful women are poisonous snakes. Only plain mushrooms can be eaten. Maybe they are inconspicuous and not gorgeous, but only these mushrooms can be eaten and can cure diseases.

As soon as the sun sets, and after a heavy rain, in the dense woods on the shady slopes of the Hengshan Mountains, various kinds of shiitake mushrooms will flourish out of the ground, some as big as watermelons, commonly known as "toad skin bubbles" , after the locals steam it, cut it into slices and fry it. If you let it grow naturally for a few days, the spore-colored surface inside it will be a good medicine to stop bleeding.

There are small ones, which are particularly delicate and thin. Some look greasy and annoying, while others feel soft and delicate.

Some are shaped like clusters of cockscombs, some are shaped like a yang root and an arrow, and most shiitake mushrooms are more like clever colorful little umbrellas. 9. Composition: The specialty of my hometown - shiitake mushrooms

My hometown is not a modern city. Although it is just an ordinary rural area, talking about the food here is really mouth-watering and mouth-watering. The stream flew straight down three thousand feet. And my favorite is the hometown flavor - "meat ball" Yong Tau Foo. The ingredients for Yong Tau Foo are very simple, just fried tofu, bacon, mushrooms, taro, etc. The first step is to make the filling. First, chop the bacon, mushrooms, and taro into 7 pieces, and then sprinkle them with an appropriate amount of pure salt and soy sauce that just came out of the "enemy zone". If you like spicy food, you will add an appropriate amount of chili pepper. When you are ready, , just took out the fried tofu skin I bought! The second step is to put the filling into the tofu skin and shape it. We usually tear an opening on one side of the tofu skin with dexterous hands to make the tofu skin look like a pocket, and then put the filling into the " "Pocket", such a "fat general" with a "big belly" and green hair was born. But you must be careful when making it. If you put too much filling, it will easily burst the "Fat General". If it bursts, it will affect its beauty! The last step is also a crucial step - steaming. The water temperature for steaming fried tofu should not be too high or too low. Generally, use a larger fire at the beginning, then use medium heat, and use low heat at the highest heat until it is out of the pot. It probably takes about 20 minutes. It tastes great! When the Yong Tau Foo comes out of the pot, your mouth will be filled with the juice inside the tofu when you bite into it. It is so hot that it flows from your throat to your stomach, which makes you feel warm! As you eat it, you can't help but think of its origin. It is said that this dish originated from northern dumplings. Because there is less wheat in the south, Hakka people use Yong Tofu to express their feelings for northern dumplings and the Central Plains culture.

Have you drooled three thousand feet while looking at it? If you want to eat, come to Nanxiong and try it! Nanxiong is more than that!