Let's share the first method: fried meat with mushrooms (Pleurotus ostreatus).
1, pork slices, marinated with appropriate amount of soy sauce, salt and cooking wine 15 minutes;
2. Remove the roots of Pleurotus ostreatus, tear it into large pieces by hand and rinse it clean;
3. Boil water in the pot. After the water is boiled, take out the washed Pleurotus ostreatus in hot water.
4. Shred green onions and ginger. Friends who like spicy food can put a few small red peppers;
5. Heat the oil in the pot, add the prepared onion, ginger and small red pepper, stir-fry until fragrant, and add the pork slices to stir fry;
6. When the sliced meat is nearly cooked, add Pleurotus ostreatus, continue to stir fry, add a little water and edible salt, and simmer for 3-5 minutes;
7. Turn the fire to collect juice. After the juice is concentrated, the delicious fried meat of Pleurotus ostreatus is out of the pot.
Second, share the second practice: stir-fried mushrooms (Pleurotus ostreatus)
1. Remove the roots of Pleurotus ostreatus, tear it into small strips, wash it, blanch it in boiling water, drain the water of Pleurotus ostreatus and put it in a basin for later use;
2. The ratio of flour to raw flour is 2: 1. Add two eggs and appropriate amount of water to make it paste.
3. Heat oil in a cold pan, and evenly hang the mushroom batter in the pan and fry until golden brown;
4. Put the freshly fried Pleurotus ostreatus into the pot and fry it again, which will be more crisp.
Third, finally share the third practice: hot pot mushroom (Pleurotus ostreatus)
1. When eating hot pot at home, you can try to buy some Pleurotus ostreatus, clean it, tear it into small pieces and cook it in hot pot.
It tastes more delicious this way.
Well, this is what I think of as the delicious mushroom (oyster mushroom) method. I hope I can help you and learn from each other.
Mushrooms are delicious and contain the essence of nature, so they are very healthy and ideal food. High protein, low fat, rich in essential amino acids, minerals, vitamins and other nutrients. It tastes good, and it is not easy to get fat if you eat too much. Mushrooms, in particular, are deeply loved by everyone. Regular consumption of mushrooms can promote the absorption of nutrients from other foods. Diet is very suitable for eating mushrooms to supplement body nutrition and improve immunity. How to make mushrooms fragrant and delicious?
Ingredients: mushrooms, garlic sprouts, pickled peppers and pickled ginger.
Exercise:
1, break the mushrooms into small flowers and rinse them with clear water;
2. Tear the washed mushrooms into small pieces;
3. Shredding garlic seedlings, pickling peppers and slicing ginger;
4. Pour oil into the pot, add pickled pepper and ginger and stir-fry red oil;
5. Pour in the mushrooms and stir well;
6. Add salt and oyster sauce and stir well;
7. Finally, add garlic seedlings, stir well and take out the pot.
Mushrooms are rich in nutritional value and delicious. You can try this dish if you like!
It is often said that Pleurotus ostreatus is a fungus, and I don't know what is going on; I used to eat Pleurotus ostreatus, knowing that it was delicious, fresh and delicious. But I don't know how Pleurotus ostreatus was planted. Later, Comrade Lao Wang next door picked up a lot of rubbish and threw it in the corner. Oh, my God, it's Pleurotus ostreatus. It turns out that garbage is the waste of wood residue squeezed together. God, I learned a lot.
How to make Pleurotus ostreatus delicious? I like using Pleurotus ostreatus as a side dish best. Because it is fresh enough, the dishes cooked with it will also become delicious. For example, cooking soup with Pleurotus ostreatus is a good practice.
Prepare ingredients:
A piece of lean meat, an appropriate amount of Pleurotus ostreatus, an appropriate amount of shallots, an old ginger, a little pepper noodles, a few cloves of garlic, an appropriate amount of salt, an appropriate amount of chicken essence, a little soy sauce, an appropriate amount of sweet potato starch and a little sesame oil.
Cooking practice:
This is the most basic soup. You can also add some other side dishes such as tomato slices and bean sprouts to make a fresher and better soup. Besides, fried pork slices with Pleurotus ostreatus are actually delicious.
I am a small farmer who loves to eat, and I am glad to answer this question ~
Pleurotus ostreatus, also known as Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus and Taiwan Province Pleurotus ostreatus, is a common gray edible fungus.
Chinese medicine believes that Pleurotus ostreatus is warm and sweet. It has the effects of expelling wind and cold, relaxing muscles and activating collaterals. Can be used for treating lumbago and leg pain, numbness of hands and feet, and meridian obstruction. The proteoglycan in Pleurotus ostreatus has a strong inhibitory effect on cancer cells and can enhance the immune function of the body.
It also has many practices, which can be fried and stewed! Let's take a look!
1. Cut off the root of Pleurotus ostreatus and divide it into small flowers.
2. Drain the water after washing and tear the big flowers.
3. Slice pork belly, shred ginger and onion, and shred red pepper and onion for later use.
4. Take the oil pan, fry the pork until golden brown, and take out the meat slices.
5. Add shredded onion and shredded ginger to taste.
6. Add mushrooms and stir fry, cook wine and light soy sauce, and add a little sugar to taste.
7. Add onion and red pepper and stir fry several times.
8. Season with salt. Add the fried meat slices and mix well before taking out the pan.
Pleurotus ostreatus is the most common mushroom variety in the market at ordinary times, and its price is also cheaper than other mushrooms. It belongs to one of the four edible fungi. Everyone knows that Pleurotus ostreatus has high nutritional value, and it can lower cholesterol in the body if eaten regularly. It is said that it can also lose weight and has certain anti-cancer effect. The dry protein content of Pleurotus ostreatus is three times that of eggs. In short, it has many benefits.
First, the choice of Pleurotus ostreatus depends on whether the outer edge of the umbrella cover of Pleurotus ostreatus is flat, cracked and wilted. The outer edge of the fresh umbrella cover of Pleurotus ostreatus should be wrapped inward, and the umbrella cover should be thick.
Second, we turn the Pleurotus ostreatus upside down to see the pleats. The color of pleats should be white or light yellow, and the arrangement of pleats should be uniform.
Third, finally look at the stalk. Do not use too long stalks, usually 4-7 cm. Then gently pinch it with your hand to see if it is hollow. If so, don't use it.
= = = Soft fried Pleurotus ostreatus = = =
Required ingredients
incline one's ear
Required seasoning
Starch, flour, salt, cooking oil, chicken essence, eggs, cumin, pepper.
-Start making-
Step 1: Wash Pleurotus ostreatus and tear it into strips by hand.
Step 2: Prepare a small pot, add starch, flour, salt, chicken essence and pepper, then knock in an egg, add water and stir well to make a fried paste.
Step 3: put the shredded Pleurotus ostreatus into the fried paste, so that each Pleurotus ostreatus is evenly stained with the fried paste.
Step 4: Boil the oil in the pot. When the oil temperature is 50% hot, put the fried Pleurotus ostreatus strips into the oil, fry until golden brown, float and take out.
Step 5: Put the fried Pleurotus ostreatus into the pot, then sprinkle with cumin powder, shake well and serve on a plate.
First, why soft bombing?
A: Soft frying is a cooking method that the ingredients are processed into small strips or pieces and fried in oil. It does not mean that the fried ingredients are soft.
Two: Why do fried Pleurotus ostreatus strips become soft after a while?
A: If you want to eat crispy Pleurotus ostreatus, I also have an idea. The first is to use pure starch and paste instead of flour in fried paste; The second is to use egg white instead of eggs; Step 3, fry the Pleurotus ostreatus strips. The fried strips of Pleurotus ostreatus will not be soft, and they will definitely be crisp to eat.
How to control the oil temperature when frying Pleurotus ostreatus?
Answer: When the Pleurotus ostreatus is fried, it should be fried with 50% oil temperature to ensure slow frying. When frying again, you can raise the oil temperature to 80% heat, then pour it in and disperse it quickly. After frying for 30 seconds, take out the oil and control the oil.
4. What is the ratio of fried powder to starch?
A: The ratio of fried powder to starch can be kept at 65,438+0 to 65,438+0. Starch can be corn starch or potato starch, so that the finished product has very good effect and taste.
Fried mushroom strips can also be made into buckle bowls, which are also delicious.
I think the Pleurotus ostreatus produced by this method is the best, and I think it is better than fried. It is said that soft-fried Pleurotus ostreatus can taste the taste of meat, so it is vividly called soft-fried Pleurotus ostreatus "meat" I couldn't do it, and I left saliva. Let me buy oyster mushrooms quickly.
Although almost all ingredients can be eaten all year round, China people always pay attention to "time waits for no man" in their diet. Diet should conform to the season, and eat whatever food is in season, which is very good for your health. After beginning of autumn, the weather became colder and the corresponding rain increased. In addition to rich fruits and vegetables, a wide variety of mushrooms have quietly come to the most delicious day.
It must be soft fried mushrooms. Vegetarian meat is not just a name.
The practice is as follows:
(1) Blanch Pleurotus ostreatus with water and drain.
(2) Mix well with salt, pepper powder and spiced powder and sprinkle with a little dry starch. Egg white, starch and flour are mixed with water to form a paste.
(3) When the oil is 50% hot, paste the mushrooms into the pot, fry until crusted, and take them out, then fry them when the oil temperature rises. Actually, it's delicious after frying once. Dip in your favorite dipping sauce and eat with an empty mouth.
note:
Mushrooms should be fresh and tender;
The cooked mushroom water must be squeezed out, otherwise it will affect the taste;
Not too thin, too thin batter will not hang;
The oil temperature should be appropriate, and the mushrooms that have been hung with paste will float quickly after being put into the pot, indicating that the oil temperature is appropriate.
I remember when I was a child, there was a fried string stand in front of the school. Fried Pleurotus ostreatus is particularly delicious, and I fell in love with it from then on.
Pleurotus ostreatus is a very common mushroom in our daily life. It is inexpensive, delicious, meaty, tender and delicious, and especially delicious.
Pleurotus ostreatus is also rich in nutrition, containing folic acid, carotene, dietary fiber, protein, various minerals, vitamins and other nutrients beneficial to the human body.
Pleurotus ostreatus I like to cook fried Pleurotus ostreatus, spicy Pleurotus ostreatus, scrambled eggs with Pleurotus ostreatus and green pepper, etc. Everything is delicious and easy to cook. You can master them skillfully through many attempts.
Let me share these practices of Pleurotus ostreatus, hoping to help you!
Fried oyster mushroom
After washing Pleurotus ostreatus, tear it into strips of moderate size by hand.
Take a bowl, put some flour in the bowl, beat a few eggs, add salt, spiced powder and pepper powder, pour a little boiling water, and stir into a thin batter without bumps.
Pour wide oil into the pot, heat it to about 60%, put the torn Pleurotus ostreatus into the batter, cover it with a layer of paste evenly, then fry it one by one in the pot until it solidifies and take it out. When the oil temperature rises a little, put it in the oil pan and fry it again. This time, fry until golden brown, then take out and drain the oil. Then use kitchen paper to absorb the oil on the surface of the fried Pleurotus ostreatus, put it in a plate and take it out.
Scrambled eggs with green pepper and oyster mushroom
Take a bowl, put some eggs in the bowl, and then beat the egg liquid for later use.
Wash and tear Pleurotus ostreatus into small strips, slice green pepper, cut onion into chopped green onion, and mince garlic for later use.
Boil the oil from the pan, heat the oil, pour in the egg liquid, fry the egg liquid until it is solidified, stir fry, and then take it out for later use.
Pour a little more oil into the pot, heat it, add chopped green onion and minced garlic, stir-fry until fragrant, add Pleurotus ostreatus, stir-fry until it stops growing, add egg green pepper, stir-fry for a while, add soy sauce, add salt and thirteen spices, stir-fry over high fire, stir-fry the ingredients, add a little monosodium glutamate, and stir-fry.
Spicy Pleurotus ostreatus
Cut onion into chopped green onion, mince garlic, cut dried Chili into small pieces, wash Pleurotus ostreatus, drain and tear into small strips for later use.
Pour some oil into the pot. When the oil is hot, add chopped green onion and minced garlic. After frying, add oyster mushrooms and stir fry for a while. Stir-fry Pleurotus ostreatus in water, add dried Chili, sprinkle with salt and pepper, pour in a little soy sauce, stir-fry Pleurotus ostreatus until dry, add a little monosodium glutamate and a little sugar to taste, and stir-fry evenly over high heat.
Delicious and spicy Pleurotus ostreatus is ready You can try to do it yourself.
Fungi are rich in nutrition, so we should increase the consumption of various fungi in our daily diet. Pleurotus ostreatus tastes delicious and is good for our health. Today, I'm going to teach you how to make a roast duck with mushrooms made of Pleurotus ostreatus and ducks. The aroma of duck meat and Pleurotus ostreatus permeates each other and is particularly delicious. I'll write down the specific methods below.
A delicious roast duck with hand-caught mushrooms is nourishing and moist, which is a good food for tonic.
How to eat duck? It is estimated that the first reaction of many people is roast duck, crispy duck, tea duck and loquat duck. Considering that these practices are the most common in restaurants, it is really not easy to do them at home. This is not only a matter of craftsmanship, but even the tools made may not be available at home.
Usually, I cook braised duck pieces at home, and when I cook duck, I will put some pork belly to burn together. Duck meat absorbs the meat flavor of pork and tastes more tender and fragrant. Today, I'm going to cook duck with dried Pleurotus ostreatus. Because it's my first attempt, I'm still a little uneasy when I cook it. I wonder what the final taste will be like. When you stew in the pot, you can smell the fragrance floating out of the kitchen. In addition to the taste of ducks, dried Pleurotus ostreatus also contributes to this fragrance. The olfactory pleasure brought by the unique taste of Pleurotus ostreatus is beyond the reach of any other ingredients. A plate of red mushroom roast duck was served on the table and was well received by the whole family. The combination of duck meat and mushroom flavor adds a lot of color to this dish. It's enough to eat a duck with a big mouth in your hand. Suck your fingers satisfactorily after eating, and then mix the soup with the rice. Hmm! What a perfect meal.
It is best to choose fresh duck for this mushroom roast duck. Try not to buy frozen ducks. The taste and taste will be much worse. This time, I bought half a slice of fresh duck in the supermarket and asked the staff to help me chop it up. When I go home, I can wash it directly and soak it. Dried mushrooms are also the best. Dried mushrooms taste more fragrant, and boiled ducks or chickens are delicious. If there is no dried Pleurotus ostreatus at home, it is ok to use other dried mushrooms. Before soaking, clean it, wash off the dirt and dirt on the mushrooms, and soak it in water for more than two hours. Let the mushrooms fully absorb water, so that the soaked mushrooms will taste better and be easier to eat when cooking ducks.
Ducks have many functions, such as nourishing stomach, tonifying kidney and eliminating edema. Moreover, duck meat is cold and has the effect of clearing dryness, which is especially suitable for people who are hot and hot inside. Eating more duck meat in spring and summer is still very beneficial to your health.
Production method:
Ingredients: fresh duck, dried Pleurotus ostreatus, onion, ginger, cooking oil, sugar, cooking wine, soy sauce, salt, steamed fish and soy sauce.
Steps:
1. Chop the duck or ask the supermarket staff for help, then rinse it with clear water and soak it for more than half an hour, and then put it in a cold water pot for blanching. When the water in the pot is boiled, remove the duck pieces with chopsticks, slice the onion and cut the ginger into large pieces.
2. Wash the dried Pleurotus ostreatus with clear water, soak it in water for more than two hours, and dry it by hand before use.
3. Add oil and sugar to the pot and stir-fry until the sugar color is brown. When the sugar turns reddish brown, add the cooked duck pieces and stir fry. Add onion and ginger slices and stir fry.
4. Add dried Pleurotus ostreatus and stir-fry evenly, then pour in cooking wine, soy sauce and soy sauce and stir-fry until fragrant.
5, pour boiling water, the amount of water does not exceed the ingredients, after the soup in the pot boils, adjust the minimum fire to cover the pot and stew.
6, stew for about half an hour (if you like a softer taste, you can add a little more time), open the lid and adjust the medium heat to collect the juice, add steamed fish soy sauce and appropriate amount of salt, and wait until the soup in the pot becomes thicker and then serve.
Wei warmly reminds that it is best to choose fresh ducks and try not to buy frozen ones, as the taste and taste will be much worse. Dried mushrooms are also the best. Dried mushrooms taste more fragrant, and boiled ducks or chickens are delicious.
Pleurotus ostreatus is a common dish on our table, and there are many ways to eat it.
Let me give you a few examples first.
The first one: let's make a dry fried mushroom. First, we wash the Pleurotus ostreatus, tear it into strips, put it in a pot, add salt, put some monosodium glutamate, put some thirteen spices, add an egg and starch, and mix well. Finally, we add some bread crumbs, heat the oil in the pot, add Pleurotus ostreatus when the oil temperature is 60% hot, and fry slowly until it is solidified. Let's take it out and fry it again.
Second, let's make a stewed chicken with oyster mushrooms. First of all, we chop the chicken, wash the Pleurotus ostreatus, add cold water to the pot, blanch the chicken, skim off the foam, then take the chicken out, add a little oil and sugar to the pot, and simmer it to caramel color with low heat, not too big, otherwise it will be easy to fry the sugar color and the fried paste will become bitter. Stir-fry the sugar. Pour some cooking wine to remove the fishy smell and add water. If the sugar is not fried well, you can add some soy sauce to stew for a while. We can stew chicken feet until they are almost in bloom. At this time, we can add salt. Salt is added early, and meat is easy to wood. At the same time, we can also pour the oyster mushrooms into the pot. After stewing for a while, the stewed chicken with Pleurotus ostreatus will be out of the pot, and with a bowl of rice, it tastes really good. If you like light food, we can make chicken into clear soup. This soup is delicious.
The third type: let's make a simple one. Pleurotus ostreatus is also a kind of fungus, which has its own flavor. Let's make a mushroom soup. Let's wash the Pleurotus ostreatus, tear it into strips, boil it in a pot, cook it for a while, add some salt and sprinkle some shallots, and you can cook it without adding chicken essence, which has a special flavor.
Ok, let's do these for today.