If you want to be healthy, mushrooms are precious. What five kinds of mushrooms should I eat to spend the autumn safely?

If you want to be healthy, mushrooms are precious. What five kinds of mushrooms should I eat to spend the autumn safely? "If you want to be healthy, fungi are a treasure." Mushrooms are delicious as meat, with comprehensive nutrition and low calorific value. If you want to "make up in autumn", instead of cooking chicken, duck and fish, it is better to cook several delicious mushroom dishes a day, which is both nutritious and delicious.

"Eating mushrooms in autumn is more than ginseng." Mushroom food is simple and easy to cook, and it is also good with all kinds of food. It only takes a moment to serve. I still suggest you: in autumn, whether you have money or not, eat more of these five kinds of fungi, supplement vitamins and stabilize autumn.

Eat more white and super cute Tricholoma, which has always had the reputation of "the first edible fungus strain". It is a famous and precious strain at home and abroad, and its nutritional content should not be underestimated. Tricholoma is extremely delicious after taking it, and it is also crisp in a smooth and refreshing feeling. Autumn is often used to cook soup and stir-fry lean meat, and the food and nutrition of dishes will double in an instant.

Sauté ed pork belly with mushrooms

Wash and slice Tricholoma and pork belly respectively, wash and shred onion, peel and shred ginger and garlic. Boil a wok without water and oil, pour in sliced Tricholoma, stir-fry for 5 minutes on medium heat, stir-fry the water of Tricholoma until there is a small layer of juice in the wok.

Put the oil in a hot pan. When the oil temperature is 60%, pour the pork belly into small pieces, stir-fry the vegetable oil in the meat, then pour the shredded onion and garlic and a proper amount of dried pepper, and stir-fry the fragrance.

Add Tricholoma in the pot, stir-fry for 30 seconds, then add two spoonfuls of soy sauce and a small amount of white sugar, stir well, then pour in half a bowl of water, stew for 1min, add a proper amount of salt and monosodium glutamate before taking out of the pot, stir-fry for seasoning, pour in a small amount of thickening powder, thicken a thin layer, then turn off the fire and plate.

Eat more Pleurotus ostreatus. "Native products are not like tree planting, and dead trees are good ingredients." Pleurotus ostreatus, which grows on dead trees, is nutritious and delicious, and is also known as "the first local product" and "the queen of mushrooms". Buy more fresh mushrooms or dried mushrooms in autumn, and it is easy to replenish minerals and other nutrients in time.

Stewed mushrooms with bean curd skin

Choose a handful of dried mushrooms and auricularia auricula and soak them in hot water until they are dry. Soak dried yuba in hot water for 5 minutes, then pick it up to promote its soaking in cold water.

After soaking all three materials, wash and drain them for later use. In addition, winter shavings, garlic and dried peppers are prepared in advance. Pour a spoonful of soy sauce, oil consumption and soy sauce into a small dish, then add a spoonful of sugar and stir for later use.

Take the hot oil out of the pan, add chopped onion, ginger, garlic and pepper and stir-fry, add black fungus and stir-fry for 2 minutes.

Pour the fried seasoning juice into the pot, then pour half a bowl of water, stir well, cover the pot and stew for 5 minutes, then pour a spoonful of sesame oil into the pot, add a proper amount of salt and monosodium glutamate, stir well, and then turn off the fire and take off the pot.

Eat more shiitake mushrooms In recent years, shiitake mushrooms have quickly attracted many people's tastes with their greasy taste and won everyone's love. Also known as "delicious boletus on the grassland" and "green abalone".

Pleurotus eryngii is rich in water and minerals, which is very suitable for dry and windy autumn. If you have nothing to do, buy two more. Whether it is vegetarian fried or meat fried, it is delicious and healthy.

Double pepper mushroom

After washing the mushrooms, cut them into strips evenly, put them in clean water to absorb water, pick them up after changing them to Microsoft, and drain them for later use. Remove the pedicels and seeds of green pepper and red pepper, wash and cut into strips, and prepare garlic and onion segments in advance for use.

Heat oil in the pan, add onion, ginger and garlic until fragrant, pour in mushrooms and stir fry quickly, pour in two spoonfuls of soy sauce, add a little salt and monosodium glutamate to taste, stir well, cover the pot and stew for 30 seconds. After the mushrooms taste, pour in the green pepper, stir-fry until broken, pour in a small amount of water starch to thicken, stir-fry evenly and wrap the juice, turn off the heat and take off the pot.

Among many fungi, Lentinus edodes is no less important than Pleurotus ostreatus, and has always been called "the first of hundreds of mushrooms". Mushrooms are delicious, the meat is soft and tender, and the nutrients need not be said. Long-term consumption is quite beneficial to the human body.

Mushrooms have a strong compatibility mode, suitable for steaming, frying, stewing and frying, and are also handy with various vegetables and meat foods. In a word, if you don't know what to eat in autumn, it must be right to choose mushrooms and insist on cooking.

Fried Pleurotus ostreatus with sliced meat

Soak a little black fungus in water, then break it into small flowers, wash the tenderloin, cut it into filaments, put it in a bowl, pour in a spoonful of rice wine, a spoonful of soy sauce, a spoonful of cassava starch and a spoonful of salt, grab it evenly and marinate it for about 10 minute, then wash, peel and shred the onion, ginger slices and garlic for later use.

Pour oil into the pot, add a handful of Chili peppers and fry them until they turn black, then take them out, pour in the marinated meat slices and stir fry them quickly over medium heat until they change color. Stir-fry shredded pork, then add shredded onion, garlic and dried Chili, stir-fry, drain the fungus, pour into the pot and stir-fry quickly with red oil.

When the auricularia auricula is fried to crisp, pour all the mushrooms into the pot, stir-fry evenly, add two spoonfuls of oil consumption and a small amount of white sugar, stir-fry for 13min to make juice, then cover the lid and simmer for 3 minutes on medium heat again. Pour a teaspoon of sesame oil into the pan, add some salt and stir well, then turn off the heat and take out the pan.

Eating crab mushrooms has a special seafood flavor. Crab-flavored mushrooms, known as "hypsizygus marmoreus", are rare and delicious edible fungi in the north temperate zone. Crab mushroom contains 17 kinds of carbohydrates, which is higher than other general fungi. The high nutrition of crab-flavored mushrooms also made people give him a name "IQ mushroom", so if there are children at home, it is recommended to buy more crab-flavored mushrooms for children to eat in autumn.

Braised crab mushroom with tofu

Wash and chop the crab mushroom. Wash tofu and cut it into thin slices. Cut the green onions into chopped green onions. Pour the wide oil into the pot. When the temperature is 60% high, put in the military quilt, fry until both sides are golden, and take it out. Take a small bowl, pour in two spoonfuls of soy sauce, one spoonful of oil consumption and one spoonful of rice vinegar, then pour in one spoonful of white sugar, one spoonful of cassava starch, a proper amount of salt and monosodium glutamate, and add half a bowl of water to stir.

Leave a little oil in the pot, pour the seasoning juice into the oil, stir and heat until the seasoning juice bubbles, add the fried tofu, stir well, wrap the tofu with the seasoning juice, sprinkle with onion, cover the pot and stew for 2min.

Pour the crab mushroom into the pot and stir gently, but let the crab mushroom be wrapped in seasoning juice, pour in half a bowl of water, cover it, and stew with red fire. Cook until brown, then serve, and sprinkle with some shallots.