It is the "first fresh in spring", the seasonality is very strong, the boiled soup is sweet and delicious, the nutrition is comprehensive, and the price is also worth it. In the spring of March, the temperature rises and the rain increases, which is very suitable for the growth of various mushroom ingredients, so spring is also the season to eat mushroom ingredients. There are also many fungi suitable for spring eating, in addition to the common fungus, enoki mushroom, shiitake mushroom and other ingredients, there are some seasonal particularly strong, relatively rare and very expensive mushrooms, some are only grown under the right temperature and humidity conditions, the time to taste fresh is very short, morel mushrooms, chicken mushrooms and agaricus mushrooms are one of them, spring encounter do not miss Oh. The relatively rare mushroom ingredients are not only small in output, but also quite expensive in price, but the taste is delicious and nutritious, and the expensive points are also worth it.
Agaricus mushroom is a high temperature, humid, ventilated environment, with almond flavor, crisp and tender taste, unique flavor, loved by diners. Nowadays, most of the market is artificially cultivated agaricus mushrooms, but the yield is not high, so the price is still expensive. Of course, if it is wild agaricus mushrooms, the price is more expensive, the more common on the market are sun-dried agaricus mushrooms, easy to preserve, is a good ingredient for soup. The protein composition of Agaricus mushroom contains 8 essential amino acids of the human body, which can enhance the body's immunity and other effects. The sun-dried agaricus soup tastes sweet, the fresh agaricus mushrooms are tender, the stem is crisp, the taste is very good, and the boiled soup or soup brush hot pot and stir-fry are very delicious.
The agaricus mushroom eating method shared here is: Agaricus pork liver lean broth, fresh agaricus mushroom with lean meat and pork liver together to cook soup, nutritious and sweet. Agaricus mushrooms are washed and sliced, and pork liver soup needs to be washed to avoid too heavy a fishy smell. After slicing, add corn starch to scratch and wash it, so that the washed pork liver is cleaner and the soup tastes fresher and sweeter. Fresh agaricus mushrooms do not need to be boiled for too long after being sliced, boil over high heat, and then cook to taste, so that the cooked agaricus mushroom tastes sweet, crisp and tender, especially delicious. Spring boiled soup, lean meat and it is born a pair, fresh and sweet and delicious, comprehensive nutrition, spring eating in season. Let's take a look at the detailed methods.
【Agaricus pork liver lean broth】
Ingredients: Lean meat, pork liver, 4 fresh agaricus mushrooms.
Prepare ingredients: a pinch of salt, a pinch of ginger, a pinch of green onion.
Detailed instructions:
1: Wash and slice agaricus mushrooms and set aside.
2: Wash and plate the lean pork liver, wash and cut the ginger into strips and set aside.
3: Bring the right amount of water to a boil in the pot, add lean pork liver and ginger shreds to cook.
4: Add the agaricus mushrooms to the pot and cook together. Bring to a boil over high heat, bring the ingredients to a boil, sprinkle with a little green onion garnish Titian, add a little salt to taste, and mix well.
Out of the pot bowl can be enjoyed on the table, such a home-style version: Agaricus pork liver lean broth is ready, so that the lean broth is sweet and nutritious, fresh Agaricus mushroom sweet and smooth and tender, it is too delicious, with fresh and sweet lean meat and pork liver together to cook soup, meat with nutrition is more comprehensive. Suitable for the whole family to enjoy together, the preparation is also very simple, it is a delicious dish that cannot be missed in spring, fresh agaricus mushrooms are very seasonal, and this season will wait for the next year. A simple boil is delicious. Simple and delicious methods to share with you, like you can try oh.
Lily Food Talks Cooking Tips:
1, here is the use of fresh agaricus mushrooms, do not need to cook for too long, boil the pot to boil the umami can be boiled out. If it is dried agaricus mushrooms, it can be used to cook old hot soup.
2, pork liver must be cleaned, otherwise the soup will have a fishy smell, cut into pieces with flour to wash it, so that the washed pork liver is cleaner.
3, lean meat and pork liver do not need to be boiled for too long, generally boiled in the pot and then boiled a bit of broken life, cooked for too long the taste of lean meat is old. You can also add a little peppercorns to add to the fishy flavor.