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Mushrooms, a specialty of Shaoguan, Guangdong, are famous at home and abroad and are traditional export products. Shaoguan mushrooms are big and handsome, and there is a short, fat and tender handle under the round mushroom umbrella. Thick and smooth round umbrella, thick as ink on the outside and white as snow on the inside. And its strange fresh fragrance makes people's index fingers move greatly, and the fragrant and flexible taste at the entrance is unforgettable.
Mushrooms are rich in nutrients and contain seven essential amino acids, which have the functions of lowering blood pressure and cholesterol, preventing liver disease and adjuvant treatment of gastric cancer.
In addition, lentinan can also improve the activity of helper T cells and enhance the humoral immune function of human body. A large number of practices have proved that mushrooms have a wide range of preventive and therapeutic effects on cancer and have been used in clinical treatment. Mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the adaptability of the body. Lentinus edodes can also treat diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for dyspepsia, constipation and weight loss.
Shaoguan mushrooms are an excellent choice for family banquets. After being soaked in warm water, mushrooms can be used for cooking, stewing meat and making soup. Its delicious food is amazing and will definitely add a lot of color to your dining table.
2. A 400-word description of the mushroom. Do you know mushrooms? I think moms who cook every day are familiar with mushrooms.
Does anyone know the secret of soaking mushrooms? I think many mothers who cook don't know the secret of soaking. School is early today. After finishing my homework, I put on my radiation suit and turned on the TV.
Watching, I was attracted by a secret about soaking dried mushrooms. The secret of soaking dried shiitake mushrooms is to wash the surface of shiitake mushrooms with cold water first, so as to remove the roots of shiitake mushrooms with stems, and then put the "gills" face down in a warm water (20~35℃) basin for soaking. Mushrooms become soft, and after the gills 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 of pickled mushrooms can be reused after removing sediment. If you can add a little sugar (a spoonful) to warm water when soaking mushrooms, the taste will be more delicious after cooking.
3. The composition of mushroom is about 450 words. When I was a child, I didn't know anything, and I was particularly greedy. I often play a lot of jokes. The most interesting thing is that time.
When I was a child, my grandmother often took me to various places to play. One day, I heard that the new sports center was holding a clothing and food exhibition, so my grandmother took me to visit it. Once in the exhibition area, wow! There are a sea of people, some are bowing their heads to buy things, some are selling their own products, and some are bargaining with the boss ... we are wandering around. I especially like the food exhibition area. The food here looks attractive. I have tasted almost everything I can eat, but I am not satisfied. The spicy taste of silkworm chrysalis, the sweetness of colostrum, the chewiness of yak meat ... all these delicious foods came to my eyes and made my mouth water. Suddenly, we came to the stall selling mushrooms. There are several mushrooms in the basin. I usually like mushrooms best. I thought to myself, put these mushrooms in a pot and see what they look like. They are big and full, and they are full of water and sweet at a glance. What juice is it soaked in? It must be mushroom soup. With this in mind, I want to taste its delicacy. 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 came to my face. At this moment, everyone's expressions were amazing and they burst out laughing.
4. The descriptive components of Lentinus edodes are also called Lentinus edodes, Tremella, Xiangxin, Mushroom, Thick Mushroom and Flower Mushroom.
I. Overview
1, general situation
Lentinus edodes is the second largest edible fungus in the world and one of the specialties of China. In the past 10 years, China's mushroom export trade volume has gradually increased, with an annual growth rate of about 2%. At present, the annual output of Lentinus edodes in China is 80,000 tons, accounting for more than 80% of the global 654.38+10,000 tons, ranking first in the world, with an export of 36,000 tons, followed by Japan and South Korea. Distributed in Zhejiang, Fujian, Taiwan Province, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guangdong, Guangxi, Hainan, Guizhou, Yunnan, Shaanxi, Gansu and other regions.
2. The taxonomic status of Lentinus edodes.
Lentinus edodes belongs to Agaricus, Tricholomataceae and Lentinus, also known as Lentinus edodes, Lentinus edodes, Lentinus edodes or Lentinus edodes.
3. Nutritional value and medicinal value
Lentinus edodes is a famous edible fungus in China, which is known as "delicious" among the people. According to analysis, the edible part of dried mushrooms accounts for 72%. Every100g of edible part contains water13g, fat1.8g, carbohydrate 54g, crude fiber 7.8g, ash 4.9g, calcium124mg, phosphorus 415mg and iron 25.3mg.. In addition to the water content of 85-90%, fresh mushrooms also contain crude protein 19.9%, crude fat 4%, soluble nitrogen-free substances 67%, crude fiber 7% and ash 3%. Mushrooms are rich in provitamin D, but little in vitamin C, lacking provitamin A and provitamin A. Lentinan can improve the activity of helper T cells and enhance the humoral immune function of human body. A large number of practices have proved that mushrooms have a wide range of preventive and therapeutic effects on cancer and have been used in clinical treatment. Mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the adaptability of the body. Lentinus edodes can also treat diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for dyspepsia, constipation and weight loss. Many ancient books in China record that Lentinus edodes "tonify qi without hunger, cure wind and break blood, benefit stomach and help food". People use it to help induce acne and measles and treat headaches and dizziness. Modern research has proved that lentinan can regulate the activity of T cells with immune function and reduce the ability of methyl cholanthrene to induce tumors. Lentinus edodes has a strong inhibitory effect on cancer cells, with the inhibitory rate of 97.5% on mouse sarcoma 180 and 80% on Ehrlich cancer. Lentinus edodes also contains double-stranded ribonucleic acid, which can induce interferon and has antiviral ability. Lentinus edodes contains water-soluble umami substances, which can be used as food condiments, and its main components are nucleic acid components such as 5'- uridylic acid. The main aroma component is bean ketone produced by acid decomposition of Lentinus edodes. Therefore, Lentinus edodes is an important edible and medicinal fungus and condiment for people.
The umami component of Lentinus edodes is a water-soluble substance, and its main components are nucleic acid components such as 5'- guanylic acid, 5'-AMP and 5'-UMP, all of which contain about 0.65438 0%. Its flavor component is mainly Lentinus edodes essence produced by acid decomposition of Lentinus edodes.
Lentinus edodes contains an anti-tumor component with a molecular weight of 6.5438+0 million, a hypolipidemic component-Lentinus edodes Taisheng, Lentinus edodes adenine and adenine derivatives, and an antiviral component-interferon inducer, which is one of the rare health foods. Mushrooms contain high unsaturated fatty acids, and also contain a lot of ergosterol and mycosterol which can be converted into vitamin D, which has a good effect on strengthening disease resistance, preventing colds and treating diseases. Regular consumption is beneficial to prevent rickets caused by metabolic disorder of blood phosphorus and blood calcium caused by vitamin D deficiency, especially for infants, and can prevent various mucous membranes and dermatitis. Lentysin contained in Lentinus edodes can prevent arteriosclerosis, lower people's blood pressure and lower serum cholesterol (C8H 1 104N5, C9H 1 103N5) are also isolated from Lentinus edodes. Mushroom ash contains a lot of potassium salt and other mineral elements, which is regarded as an ideal food to prevent acid food poisoning. The carbohydrates in shiitake mushrooms are mostly hemicellulose, and the main components are mannitol, trehalose, trehalose, glucose, pentosan, methyl pentosan and so on.
5. How to write the composition of mushrooms in the fields of my hometown? My hometown is not a modern city, although it is just an ordinary countryside, but when it comes to the food here, it really makes people drool, and my favorite is the hometown flavor-"meatballs" to make tofu. The material for making tofu is very simple. Just fry tofu, bacon, mushrooms, taro and so on. The first step is to make stuffing. Chop bacon, mushrooms and taro into 7 pieces first, then sprinkle with appropriate amount of salt and soy sauce just coming out of the "enemy zone". If people who like to eat spicy food put appropriate peppers, take out the fried tofu skin when it is ready! Step two, put the stuffing into the bean curd skin and shape it. We usually use dexterous hands to tear a hole in one side of the bean curd skin, make the bean curd skin look like a pocket, and then put the stuffing into the pocket, so a "fat general" with a big belly and a green head was born. But we must be careful in the process of making, because putting too much stuffing can easily prop up the "fat general" The last and most important step-steaming. The water temperature of steamed tofu should not be too high or too low. Generally, the fire is used at first, and then medium fire and small fire are used until it is cooked. It will take about 20 minutes. It tastes good! When the fermented tofu is out of the pot, bite into the mouth where the juice in the tofu is not full. It is warm, and it flows from the throat to the stomach. This is called warmth! When you eat it, you can't help thinking about its origin. It is said that this dish originated in jiaozi in the north. Because of the lack of wheat in the south, Hakkas use fermented bean curd to pin their feelings for Jiaozi culture in the north and Central Plains culture. Did you spill saliva on San thousands of feet? Come to Nanxiong if you want to eat! Nanxiong is more than that.
6. Mushroom Wonton Composition 600 words Shanghai is a beautiful and prosperous big city. There are all kinds of snacks, among which, my favorite is the fresh and delicious wonton. Don't underestimate the small wonton, which has the advantages of wonton all over the world. It is a well-known specialty snack with good color, fragrance and taste.
The skin of Shanghai wonton seems thinner than tissue paper. At first glance, the stuffing wrapped inside is almost unobstructed. You see, this is a "blossoming flower" wrapped in lean meat and chopped green onion, this is a "three fresh delicacies" wrapped in celery and mushrooms, as well as fresh shrimps, mushrooms and shepherd's purse ... It is crystal clear, exquisite and attractive, and people have never tasted it, so they have been deeply attracted by its unique and exquisite appearance.
This little wonton not only looks good, but also tastes more delicious. Walking past you with a bowl of small wonton, there will be a burst of aroma, and you can't help but say, "It's delicious!" "Scoop up a into his mouth, chew and chew, a delicious straight to the heart. Then take a big bowl and drink a delicious soup, and suddenly feel refreshed and comfortable.
The busiest time in Shanghai's small wonton restaurant is at night. When the light was on, I walked down the street and looked at the wonton restaurant. Which one is not crowded with people and customers? Some are savoring, some are wolfing down, and everyone is immersed in steaming food. Some of them are full of food and products, but they have to pack one or two bags to honor the elderly and reward their children, and some young people have to take them back to give a banquet to their friends.
Ah, Shanghai's small wonton, delicious home-cooked snacks, people often worry about it and often want to stop!
7. How to Write the Composition of Blue Skinny Mushroom Recently, "Blue Skinny Mushroom" has become a buzzword that has exploded Weibo and WeChat. When watching the online drama, I even drifted across the screen of "blue thin mushrooms". Sogou Expression Search also quickly launched the "Blue Skinny Mushroom Expression Special Topic", which collected all kinds of facial expressions on the theme of "Blue Skinny Mushroom" in different styles and scenes. If you don't know what this stalk is. We must observe carefully.
One day, a younger brother in Nanning, Guangxi, recorded a sad video after being lovelorn. Originally, it was just to express my sadness. However, after my brother's Guangxi dialect was translated by the netizen Great God, it had a different taste: "Blue and thin, mushrooms, originally happy, muddy, why do you want to say this kind of socks?" Blue thin, mushrooms, here, the first wing is a girl, so mushrooms, blue thin ... "
Most netizens can directly read the correct meaning: "I feel uncomfortable and want to cry." I am very happy today. Why do you say such things? Uncomfortable, want to cry, here, for the first time to a girl so want to cry, uncomfortable ... "
Many netizens naturally have the sound of "blue thin, mushrooms": for example, they gained five pounds after the holiday, and naturally "blue thin, mushrooms"; For example, if you have to work overtime when you have dinner with friends, it is natural to look "blue and thin, mushrooms" to feel the occasion.
8. The sentences describing mushrooms are summarized as follows: Mushrooms come out of the ground.
These mushrooms have different postures, some are slender, tall and slim; Some are stout and even, with strong posture; Some are short and flat, with flat heads and flat brains; Some ... their colors are also different, and some are dressed in white, just like fairies; Some are all black, like mysterious killers from hell; Some are dark green and ghostly; Some are colorful, just like princesses dressed for travel; It's ... these mushrooms stretch their bodies to the maximum. Some of these mushrooms are beautiful, others are simple.
But beautiful mushrooms are poisonous, beautiful snakes. You can only eat oyster mushrooms. Maybe they are inconspicuous and not gorgeous, but only these mushrooms can make people eat and cure diseases.
When it rains, all kinds of mushrooms are squeezed out of the dense forest on the shady slope of Hengshan Mountain. Some of them are as big as watermelons, commonly known as "frog skin bubbles". After steaming, the locals cut them into pieces and fried them. If it is allowed to grow naturally every few days, the surface of the sauce-colored spores inside is a good medicine for stopping bleeding by indigenous methods.
Some are very small, especially delicate and thin. Some look greasy and annoying, while others feel soft and beautiful.
Some are shaped like cockscomb flowers, some are like arrows at the root of the sun, and most mushrooms are more like clever colorful umbrellas.
9. Composition: Mushrooms are a local specialty, not a modern city. Although it is just an ordinary rural area, the food here is really mouth-watering, making people drool thousands of miles away. And my favorite is the hometown flavor-"meatballs" to make tofu. The materials for making tofu are very simple, that is, fried tofu, bacon, mushrooms, taro and so on. The first step of making is to make stuffing. Chop bacon, mushrooms and taro into 7 pieces first, then sprinkle with appropriate salt and soy sauce just coming out of the "enemy zone". If people who like to eat spicy food put appropriate peppers, take out the fried tofu skin when it is ready! Step two, put the stuffing into the bean curd skin and shape it. We usually use dexterous hands to tear a hole in one side of the bean curd skin, make the bean curd skin look like a pocket, and then put the stuffing into the pocket, so a "fat general" with a big belly and a green head was born. However, we must be careful in the production process. If you put too much stuffing, it will easily spoil the "fat general" and it will look good! The last and most important step is steaming. The water temperature of steamed tofu should not be too high or too low. Generally, large fire is used at first, then medium fire, and most of them are small fires until cooked. It takes about 20 minutes. It smells! When the fermented tofu is out of the pot, bite into the mouth where the juice in the tofu is not full. It is warm, and it flows from the throat to the stomach. This is called warmth! When you eat it, you can't help thinking about its origin. It is said that this dish originated in jiaozi in the north. Because of the lack of wheat in the south, Hakkas use fermented bean curd to pin their feelings for Jiaozi culture in the north and the Central Plains.
See you drooling in San thousands of feet? Come to Nanxiong if you want to eat! Nanxiong is more than that!
Observing teaching activities in kindergarten is an important way for teachers' professional growth, and it is also a good opportunity for