There are too many types of mushrooms, all year round, different mushrooms in different seasons, and there are various exquisite ways to eat.
But when it comes to home cooking, the Jiangnan area eats nothing more than a few of them: enoki mushrooms, oyster mushrooms, shiitake mushrooms, white mushrooms, apricot abalone mushrooms, crab mushrooms and so on.
Among them, the mushroom is the most inexpensive, and the method of burning is also very simple, or it can be fried or souped. Enoki mushrooms are also an indispensable delicacy in the barbecue industry, charcoal fire roasted dried enoki mushrooms in the water, the aroma of the mushroom itself is stimulated, sprinkled with salt, peppers, and then sprinkled with cumin, fragrant.
Oyster mushrooms, suitable for stir-frying to eat, add a handful of garlic leaves, the fragrance of garlic leaves mixed with the mushroom aroma of oyster mushrooms, both are very plain, but the taste in the mouth is particularly fresh. Oyster mushrooms are also suitable for cooking hot pots, oyster mushrooms that are full of soup, and are particularly delicious to eat.
Or wrapped in flour and fried to eat, after frying, brush chili sauce or sweet noodle sauce, and then sprinkle with cumin, I believe it is also the favorite of the barbecue industry.
Shiitake mushrooms should be the most eaten mushrooms. Fresh shiitake mushrooms are generally used to stir-fry, and there are many ingredients that can be matched, such as green vegetables, tofu, eggs, fungus, and shiitake mushrooms are particularly fragrant, especially when the dried mushrooms are soaked, the water under the bubble smells very fragrant. It is used to cook soup or added to the soup pot of boiled noodles, which has the effect of freshening.
Shiitake mushrooms are also the best match for boiling chicken soup, chicken soup is delicious, and shiitake mushrooms absorb the delicious chicken soup, which maximizes the flavor of shiitake mushrooms and becomes more intense, and the stewed shiitake mushrooms are extremely tender.
White mushrooms are suitable for soup, white, one by one looks good, the soup is delicious, and the mushrooms are very tender and fragrant.
Apricot abalone mushrooms believe that everyone knows, this kind of mushroom, just eat people overwhelmed, sliced fried, burned, stewed soup, boiled does not seem to be very tasty. Until inadvertently, I tore open the wisps of my hand one by one, and then fried in the pot, and inadvertently found the most suitable way to eat the apricot abalone mushrooms.
The hand-torn apricot abalone mushroom retains the original mechanism of the mushroom, the internal organization, but also locks the water, when eating it will feel particularly tender, and there is the aroma of the mushroom, and the hand tear can also make the apricot abalone mushroom fully flavored. It was not possible to take a knife and cut it into pieces before.
This dish is extremely simple, you can add some side dishes when frying, such as lettuce slices, green pepper shreds, etc., white and green, and then sprinkle a handful of green onions, add a little oyster sauce, fresh and fragrant, apricot abalone mushrooms are sufficiently hydrated, and garnished dishes to eat together, both beautiful and delicious.