What cooking skills are suitable for different edible fungi?

Generally speaking, edible fungi are suitable for stewing and frying. It is suggested to add cooking wine to remove the fishy smell of mushrooms at the highest temperature, just like frying loofah and adding cooking wine to remove the fishy smell of mushrooms, but the way to stew mushrooms is too monotonous. "Mushroom" and another fungus ingredient "Auricularia auricula" can be said to be "meat in vegetarian diet", which is different from seasonal vegetables and has different tastes. Therefore, edible fungi should be cooked according to their characteristics.

Before it's too late, Lao Wang introduced several common mushrooms as follows:

Fried pork slices with Pleurotus ostreatus This is the most common mushroom in daily life, especially the umbrella-shaped Pleurotus ostreatus. Don't choose mushrooms with divergent umbrellas, choose compact ones. Pleurotus ostreatus is trimmed to taste and cut into small pieces. Methods The reference auricularia auricula tablets were made.

Second, the cold Flammulina velutipes is similar to sprouts and is famous for its freshness. In addition to hot pot, cold-mixed Flammulina velutipes is also fresh and tender, and Flammulina velutipes can also be added to braised fish. Cold pot or hot pot, Flammulina velutipes should be boiled in boiling water for more than 5 minutes.

Third, the fried Pleurotus eryngii does not look like a chicken leg, but people still call it a ghost umbrella according to its characteristics. Pleurotus eryngii tastes sweet, and its biggest feature is like potatoes. It can be sliced, sliced and diced, which is very suitable for frying, single frying, stir-frying and unlimited collocation.

Fourth, Hericium erinaceus soaked in cabbage heart. Hericium erinaceus needs to be boiled over high fire, cut off quickly, and then add cabbage. Hericium erinaceus is especially suitable for patients with gastropathy, which is a bit like the effect of milk and bread on the stomach.

Stewed chicken with mushrooms. Mushrooms are heavy and suitable for stews. King Gaihudi, stewed mushrooms with chicken, haha, besides hazel mushrooms, stewed mushrooms with chicken can also be replaced with mushrooms, which can be said that both mushrooms and chicken are delicious!

Because of the time, Lao Wang is going to buy eggs, so many mushrooms are really inexhaustible. Friends, friends will add. There are so many mushrooms that old Wang Can can't name them at the moment.

There are many kinds of edible fungi in China, and each place has its own characteristics. Generally speaking, the cooking methods of edible fungi can be summarized as boiling, soup and barbecue. Without exception, these practices need to reflect the fresh fragrance of edible fungi. Specifically, cooking is nothing more than direct use and dehydration.

Common seafood mushrooms, Pleurotus eryngii, Pleurotus eryngii, etc. It can be eaten directly in the market without dehydration. The water content of these edible fungi is usually above 70%. If dehydration is carried out, the loss of nutrition and umami is on the one hand, and the degree of volume shrinkage is even more amazing. Therefore, these edible fungi are generally used to make soup dishes, side dishes of other dishes and the bottom of hot pot.

Such as Agrocybe aegerita, Pleurotus ostreatus, fresh mushrooms, Pleurotus eryngii and other varieties, compared with other edible fungi, have lower water content and are more suitable for cooking such as stir-frying and barbecue. One of the most obvious is Pleurotus eryngii, an edible fungus. Without dehydration, some peculiar smells are difficult to remove and the taste is not good. Therefore, mushrooms, rapeseed, Pleurotus eryngii in oyster sauce, Pleurotus ostreatus with salt and pepper, fried Agrocybe aegerita with meat and other dishes will be deeply rooted in people's hearts.

By the same token, among barbecue dishes, edible mushrooms such as Flammulina velutipes, fresh mushrooms and Pleurotus ostreatus are favored by diners and hairdressers. These edible fungi can keep a certain volume during dehydration and off-flavor, and will give off a stronger flavor after cooking. For example, we can fry all kinds of mushrooms to make edible mushroom oil comparable to sesame oil.

To sum up, edible fungi with high water content are generally used for direct cooking. Cooking is characterized by a short time, which retains the nutrition and umami flavor to the maximum extent. The specific method is generally boiled. Edible fungi with moderate water content are generally used for cooking and barbecue, and cooking is characterized by long preparation time or long production time. Specific practices are divided into frying, frying, frying, frying, barbecue and so on.

The best eating methods and skills of 9 kinds of common mushrooms and fungi, please collect them if you love cooking ~

I'm the Eating Haha Food Intelligence Bureau, which focuses on sharing everything about food. I'm glad to answer this question ~ I hope my answer can help you ~

Edible fungi are delicious and nutritious. As the saying goes, "To be healthy, mushroom soup is a treasure; If you want to be thin, eat more mushrooms and eat less meat. "

Many people like mushrooms, not only because of their rich nutritional value, but also because of their delicious taste to a great extent. The glutamic acid content in various mushrooms is quite high, so it is extremely delicious.

Edible fungi belong to the category of vegetables, but they belong to neither plants nor animals, and they are a special existence. Most of the edible fungi we come into contact with every day are artificially concentrated and cultivated on a large scale.

Types of fungi According to nutritional types, fungi can be divided into saprophytic type, parasitic type and * * * biological type.

Saprophytic edible fungi-growing on inanimate organic matter, such as Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricula and so on. It is basically available in the market all year round, and it is cheap and can be cultivated artificially. Knowing their different characteristics can make unusual food.

* * * Biomorph mushrooms-mushrooms that have a * * relationship with plant roots: such as boletus, chanterelles, etc. Some of them come from Yunnan, a "mushroom holy land" in China, and some of them need a little treatment, which requires certain experience or cooking skills to stimulate their real flavor.

Parasitic bacteria-invading the growth of living hosts, such as Cordyceps sinensis. This kind of mushroom has strong seasonality and strict requirements on the growing environment. It is a precious and delicious food and needs to be cooked carefully to avoid waste.

Cooking skills and characteristics of different edible fungi Generally speaking, Lentinus edodes is suitable for boiling and quick frying, for salty and fresh taste, for garlic, but not for ginger, onion and coriander.

1. Simple cooking methods such as stewing and quick frying can give full play to the advantages of aroma and umami of mushrooms. When paired with meat, compound amino acids will make dishes more delicious.

2. Simple cleaning and pretreatment can minimize the use of water and keep the umami flavor as much as possible. Although mushrooms can be cooked, it doesn't take long to blanch them. Generally speaking, if you cut them into thin slices and small pieces, they can be cooked in 1-3 minutes, which is convenient for cooking faster.

Next, I will introduce the characteristics and eating methods of common edible fungi on the market to the subject.

There are many ways to make mushrooms, which can be used at will, such as fried meat, stewed chicken soup, stir-fried and so on. Unique flavor, one of the famous dishes is called mushroom rape, which I believe every household has done.

Mushroom rape practice:

1. Wash mushrooms and small rapeseed, slice mushrooms and cut small rapeseed into small pieces; 2. Pour the oil into the pot and heat it. If the ginger and garlic slices are fragrant, add mushrooms and stir fry, then continue to stir fry rapeseed, and finally add soy sauce, chicken essence and salt to taste. Besides fresh mushrooms, dried mushrooms are often sold. After you buy it, soak it first. Other practices are similar. Some people like dried mushrooms because they taste stronger.

There are also various practices, such as frying meat, making soup and frying.

Practice of salt-pepper Pleurotus ostreatus:

1. Wash Pleurotus ostreatus, tear it into strips the thickness of fingers, and drain the water; 2. Beat two eggs into a bowl and stir them into egg liquid, then add proper amount of flour and starch and stir them evenly into paste; 3. Pour more oil into the pot and heat it. Wrap the Pleurotus ostreatus in oil one by one and fry them in oil. Sprinkle salt and pepper after serving, which is both a dish and a snack.

It is named because it smells like almonds and tastes like abalone. The stipe of Pleurotus eryngii is thick and long, and the cap is very small, almost equal to the diameter of the stipe.

Method for cold mixing Pleurotus eryngii:

1, Pleurotus eryngii is cut along the length direction, steamed in a steamer for 20 minutes, cooled and torn into strips by hand; 2. Use millet spicy, soy sauce, salt, vinegar, sesame oil, coriander, chopped green onion and other seasonings to make a cold sauce, pour it on the Pleurotus eryngii strips and stir well.

The handle of Flammulina velutipes is thin and long, hollow in the middle, with a small cover and a slippery surface, which seems to have the feeling of mucus. There are many ways to eat Flammulina velutipes, such as cold salad after blanching, fried with egg paste, hot pot and steamed vegetables. The only drawback is that it is tough, not easy to bite off and easy to get stuck in the teeth.

Chopped pepper Flammulina velutipes practice:

The ingredients are as follows: Flammulina velutipes 200g, chopped pepper 40g, salt half teaspoon, vinegar15g, chicken essence half teaspoon, pepper 1/4 teaspoon and Chili oil 20g.

The specific method is as follows: cut off the tail of a handful of Flammulina velutipes, rinse it with clear water, drain the water and put it neatly into a plate for later use, put the plate on a steamer, cover the lid, steam for 5 minutes on high fire, chop up 40 grams of Chili sauce, 2 tablespoons of salt1/,2 tablespoons of chicken essence1/and pepper/kloc-0.

The shape of Tricholoma is a bit like Lentinus edodes, with short stalk, round cover and round shape, but the difference is that the whole body of Tricholoma is white. Tricholoma mushroom feels like a mushroom, with dense texture and thick meat head, which can be sliced and fried. Or as a side dish when frying steak.

Practice of Tricholoma cumin:

Tricholoma, dried Chili, garlic sprout, garlic, salt, onion, dried Chili powder, cumin powder and monosodium glutamate;

1. Wash Tricholoma, slice, blanch and drain;

2. Cut the dried pepper into sections, wash the garlic seedlings and onions, peel and slice the garlic;

3. Put the oil in the pot. After the oil is warm, pour in the dried Chili slices and stir fry to give a spicy taste. Add mushroom slices and garlic and stir fry.

4. Add garlic seedlings and stir-fry until they are 6 ripe, sprinkle with appropriate amount of salt, dried Chili powder and a small amount of monosodium glutamate to taste, stir-fry cumin powder to taste, and finally turn off the fire and sprinkle with shallots to stir evenly. It tastes spicy and delicious.

Auricularia auricula, also known as Auricularia auricula, usually buys dry goods and needs to be soaked. After soaking, the texture is soft and crisp, and it can be stewed, cooled and fried. There are many varieties of auricularia auricula. Different auricularia auricula have different sizes and thicknesses. Generally, the smaller the meat head, the thicker it is, which is more suitable for stew and cold salad. The bigger one is more suitable for frying meat.

Spicy fried auricularia auricula

The ingredients are as follows: Auricularia auricula 100g, garlic 10, 3 millet peppers, salt 1 teaspoon, soy sauce 1 teaspoon, and chicken essence 1 teaspoon.

The specific method is as follows: cut the millet pepper into sections, pat the garlic gently for later use, soak the auricularia auricula in cold water first, then clean it, remove the roots, then add clean water to the pot, add 1 teaspoon cooking oil after boiling, then put the auricularia auricula in the pot and blanch it, and take it out immediately after it breaks! Put oil in a wok, heat it, add garlic and stir-fry with low fire, then pour in black fungus, add 1 teaspoon salt, add 1 teaspoon soy sauce, add 1 teaspoon chicken essence and stir-fry evenly with high fire!

Hericium erinaceus is also known as Hericium erinaceus, Hericium erinaceus, Hericium erinaceus, etc. Hericium erinaceus is a delicious delicacy, so it is also called "Hericium erinaceus, seafood shark's fin". Hericium erinaceus is also called "vegetarian meat" because its meat is tender and tastes like Toona sinensis. Hericium erinaceus, bear's paw, bird's nest and shark's fin are also called the four famous dishes. It is suitable for stir-frying, and can well retain its nutrients and taste.

Stewed chicken soup with Hericium erinaceus

The ingredients are as follows: Hericium erinaceus 1, chicken leg 1, pig bone 2, dried jujube 2, salt 1 teaspoon, ginger 1.

The specific method is as follows: dry 1 Hericium erinaceus in the sun, soak it in 1 bowl of water and 1 teaspoon of refined salt overnight, pour out the salt water the next morning, wash it several times, cut off the mushroom stalks, boil the water in the pot, put the Hericium erinaceus in the pot for 5 minutes, and then take it out for later use to prepare 1 chicken legs. Keep on medium fire for another 5 minutes until the foam boils, pour out the water, wash the meat, wash the pot and inject new water, add the meat, Hericium erinaceus and red dates, cook on medium fire for 1 hour, and season with salt!

This is a rare wild fungus. So its price is relatively high. Morchella is suitable for cooking and stewing soup. Cooking can be divided into vegetable frying and meat frying. Stewed soup is mostly broth.

Morchella stuffed meat:

Fried salt oil with morel eggs and oyster sauce: 1. Add eggs, oyster sauce, soy sauce, oil and salt into the meat stuffing, and stir in one direction to make the meat stuffing thicker; 2. Put the meat stuffing into a flower bag and then squeeze it into the washed morel; 3. Rub a layer of oil on the grate, add morel and steam for 10 minute.

Chajia has many different ways to eat. The simplest and most common way to eat it is to grind it into fine powder, and then you can eat it directly or use it to soak in water or cook porridge. Chaga needs to be washed and dried when soaking in wine, then cut into small pieces, put them directly into a big soaking bottle, and add high-purity grain liquor to seal and soak for one month. After soaking, the medicinal liquor can be directly taken orally, so that the human body can absorb the effective nutrition in camellia.

In Yunnan, only those picked in the mountains deserve to be called auricularia auricula.

It's the annual season to eat wild mushrooms and try poison again. Welcome to Yunnan to eat all the game in Shan Ye.

There are many wild mushrooms in Yunnan. Although there are many cases of poisoning caused by eating wild mushrooms every year, this does not affect our enthusiasm for eating mushrooms. Let's start with the most common ones.

The first kind, commonly known as Penicillium in Yunnan. This kind is more common, and it is easier to find up the mountain. However, this does not mean that it is not delicious. Usually, it is fried or boiled. I prefer cooking. After eating a bowl of sweet soup, let alone how delicious it is.

The second is auricularia auricula. Rhodotorula is generally divided into wild Rhodotorula and Zhen Hong. Generally speaking, it is not recommended to cook red yeast directly, not because it can't be eaten, but because it will have a spicy neck feeling. It is usually soaked in boiling water before frying, not to mention how delicious it is. Zhen Hong can be directly cooked and eaten, such as chicken. Although the soup is red, it tastes, gee, and drools.

The third kind is boletus, which is also relatively common. This is the one who goes up the mountain the most every time. Take it back and fry it as a special meal. What else can you see? Touching it can turn green. Very interesting.

The fourth kind to talk about is chicken fir. I feel that chicken fir pays attention to fate. You can walk casually in the field and shine at the moment. A large nest of chicken fir is in front of us, ranging from more than one hundred to as few as four or five. Don't mention how happy you are. You can have a nice meal when you go home.

The fifth is to talk about Ganba. This thing is really hard to get, and I think it is the best. Stir-fried leek, stir-fried meat, my favorite is direct cold salad, with a lot of Chili, which is very refreshing.

There are many other wild mushrooms, such as matsutake. Tricholoma matsutake is more expensive and generally not easy to find. Usually you can only buy it to eat. I will share it with you today. Welcome to Yunnan to taste. Note: Although the fungus is delicious, it must be cooked.

Edible fungi can be roughly divided into two categories: one is artificially cultivated edible fungi, such as mushrooms, Pleurotus ostreatus, Flammulina velutipes, Agrocybe aegerita, Pleurotus eryngii, seafood mushrooms, crab mushrooms, Tricholoma, termites, auricularia, fresh tremella and so on.

The other is wild mushrooms, including boletus, sheep liver, chicken fir, Cyclobalanopsis glauca, Tricholoma matsutake, truffles and so on.

Mushroom vegetables are a kind of high-quality food suitable for regular consumption. In addition to delicious taste, it is also rich in protein, vitamins, various minerals and a variety of healthy substances. Regular consumption can enhance physical fitness, improve immunity and delay aging.

Up to now, I still miss picking mushrooms when I was a child, which was in the 1980s. At that time, chemical fertilizers and pesticides were not popularized in rural areas. Every May and June, it rains several times in a row, and there are endless wild mushrooms all over the mountains. A large basket can be picked in a few hours.

There are many cooking methods suitable for edible fungi, such as frying, frying, stewing, frying, steaming, boiling, barbecue, cold salad, soaking and stuffing. , can be applied to most mushrooms. Here are four uncommon methods.

First, fry.

When the pan is on fire, heat it with low heat, add appropriate amount of soybean oil, and push the cooking oil evenly on the pan with a spatula. After washing the edible fungi, cut them into pieces or shreds convenient for eating, fry them in a pot until one side is slightly yellow, then turn them over and fry them until the other side is slightly yellow, and then take them out of the pot and dip them in seasoning dishes for eating.

Flavor dishes can be dried vegetables (such as dried Chili vegetables) or rape, and the taste type is self-determined. Stir-fried edible fungi are dry and delicious, suitable for table wine.

For fresh wild Tricholoma matsutake, when sliced and fried, because Tricholoma matsutake itself tastes very delicious, it only needs a little salt as seasoning to eat its original flavor.

Second, blow it up.

Frying technology has two main functions in edible fungi. Oil edible fungi first, and then use them to make dry pots and other delicacies, such as dry pot Agrocybe aegerita.

The other is to shred edible fungi, fry them in an oil pan to remove most of the water, then take them out and drain them, and mix them with various seasonings to make a delicious meal.

Third, steaming.

There are two ways to steam edible fungi.

The first method is to clean the edible fungi, steam them directly in the pot, put them on a plate after steaming, and pour the adjusted flavor juice before eating.

The second method is to clean edible fungi, add various seasonings and mix well, then put them in a steaming bowl, seal them with heat-resistant plastic wrap, and take them out after steaming in a pot.

Cooking edible fungi can largely protect the umami taste and nutrient loss of edible fungi, and the operation is simple and convenient.

Fourth, barbecue.

There are also two ways to barbecue with edible fungi.

The first method is to clean the edible fungi, change the knives and shape them, and drain the oil for later use. Stir-fry the edible fungi soaked in oil in a pot, and add dried pepper, pepper and dry pot sauce. And stir-fry and cook.

Method 2: Wash the edible fungi, cut them into small pieces, string them with bamboo sticks, bake them on charcoal fire until cooked, brush them with oil, sprinkle them with seasonings such as salt, Chili powder, cumin, monosodium glutamate and chopped green onion, and serve them in plates.

There are many cooking methods suitable for edible fungi, such as stewing, frying and mixing. Everyone is familiar with these methods, so I won't repeat them here. Need to be reminded that when using edible fungi to make stews, dry edible fungi are generally used for stewing, and the effect is better than fresh ones.

When cooking with fresh boletus, you can't fry it directly, because boletus has certain toxicity, so you need to oil it before cooking to enjoy its delicious taste.

Yunnan has the reputation of "the kingdom of plants", and there are more than 200 kinds of wild fungi alone. Every year in June and July, all kinds of mushrooms begin to appear on people's dining tables, and the packages launched by various restaurants specializing in wild mushrooms are also endless. As an authentic Yunnan native, it seems a pity not to eat wild mushrooms several times a year for this delicious food presented by nature.

Below I will choose several common cooking methods of wild mushrooms to share with you:

tricholoma matsutake

As a treasure in wild mushrooms, it has high nutritional value and special medicinal value. Shangri-La is the best among the high-end banquets that often appear. Common practices: sashimi, stir-frying, charcoal roasting and soup making.

penicillium

This is a very common fungus. When I was a child, I picked the first one when I went up the mountain to pick fungus. Irregular cracks can be seen on the blue surface of the bottle cap, especially unopened bone flowers. Common practices: minced meat and mushrooms, braised in brown sauce, stewed with green pepper and ham, and brushed the pot.

bolete

Most of the foods we often eat are green hands and yellow heads. Seeing that the hand is green, the finger is cut and the wound is green, hence the name. Improper operation can easily lead to poisoning, so be careful when operating at home. Common practice: stir-fried green peppers or dried peppers, braised rice or fried rice are also necessary. Remember to fry with lard, add more garlic slices and serve with fresh Chili leaves.

Termitomyces gallinarum

Generally speaking, this thing is only a few flowers or a nest when it is discovered, and the individual differentiation is relatively large. The size together is really the cutest height difference. Common practice: soup, fried chicken fir oil. The boiled soup tastes delicious, and it can be fresh with some salt without monosodium glutamate. The fried chicken fir oil can be eaten all year round, and it tastes great when used to mix noodles.

Ganba bacteria

Auricularia auricula has a strong smell, its texture is longer than firewood, and its price is small and expensive. Many fungus pickers are reluctant to sell and eat by themselves. It is especially difficult to pick and wash, and pine needles and silt are mixed in it. Be sure to shred before washing, rub with flour, and then fry in pig. Common practices: double pepper stir-frying, fried rice.

agaric

Morchella is named because the surface of its cap is uneven and looks like a sheep's belly. Dried products are common and suitable for soup and meat.

In Yunnan, there are many kinds of wild mushrooms, such as burning wild mushrooms in hot pot, crossing the bridge rice noodles, etc ... Although wild mushrooms are delicious, they can't be eaten too much. It is not recommended for everyone to eat at home. In particular, many kinds of mushrooms are easy to be poisoned when mixed.

I'm Hard Rock Cuisine, and I'm glad to answer your questions. There are too many kinds of edible fungi on the market, so let me talk about what I often eat! (For reference only)

Auricularia auricula: Auricularia auricula is thick and suitable for cooking and stuffing. Cold salad and soup are not recommended for routine cooking.

Tremella: raw meat is crisp, cooked food is smooth and delicious, suitable for cold salad and soup.

Mushrooms: It's quite versatile, and it's not too cold on the market.

Pleurotus ostreatus: Suitable for cooking and frying.

Tricholoma: Suitable for stuffing and baking.

Pleurotus eryngii: suitable for frying before frying.

Seafood mushroom: suitable for frying and frying.

Crab mushroom: It has a wide range of uses and can be used freely.

Pleurotus eryngii: versatile and free to play.

Dried hazelnut mushroom: suitable for cooking hot dishes with meat.

Dried yellow mushroom: a hot dish suitable for cooking with meat.

Tricholoma matsutake: Suitable for hot dishes and stews.

Morchella: Suitable for hot dishes and stews.

I am from Yunnan, and I can answer this question with my life. I have been cooking wild mushrooms for 30 years now, and my whole family has had three poisoning experiences. It is important to say it three times: don't stick to cooking, be sure to cook it well! Don't stick to cooking, be sure to cook! Don't stick to cooking, be sure to cook! You have to live to enjoy food …

First of all, mushrooms are sour, sweet, bitter, spicy, salty and delicious. When they are cooked with other foods, they are good delicious supplements. In order to fully reflect the characteristics of each fungus, different cooking methods were adopted.

2

Then, there are mushrooms, which taste heavier and are more suitable for burning and braising. For example, add onion and ginger to hot oil, then add mushrooms and stir-fry for about 3 minutes, or add mushrooms to steamed fish.

three

Then, straw mushrooms are suitable for stir-frying In the process of cooking, vitamin C is not easy to be destroyed, and Volvariella volvacea has a good taste and is suitable for making soup or cooking.

four

Then, Flammulina velutipes is delicious, which is an inevitable choice for mixing cold dishes and hot pot ingredients, but it is best to cook for more than 6 minutes, otherwise it is easy to be poisoned, and people with spleen and stomach deficiency and cold should not eat more.

five

Then, Tricholoma is light in taste and good in soup, while Agrocybe aegerita, Pleurotus eryngii and Pleurotus ostreatus are sweet in taste and more suitable for frying. Hericium erinaceus should be cooked with strong fire. But generally speaking, mushrooms are mainly fried or stewed, so as not to lose the original flavor of mushrooms.

six

Finally, when cooking, the smaller the mushroom, the better, because its cellulose is not only difficult to digest, but also affects the digestive juice entering other foods.