In the autumn, the family often eats some of these white mushrooms, which are as tender as fresh shoots, low-fat and delicious, and rich in selenium
When Guo Moruo inspected Zhangjiakou, he wrote a poem praising the mushroom: "The name of the mushroom is all over the world, and I don't know why it is called 'mushroom'?" It was originally produced in Zhangjiakou, and there were many mushrooms on the mouth. Zhangjiakou is a distribution center for Mongolian goods, so it is called "mouth mushroom".
Mushroom is also called white mushroom, the mushroom cover is white, hemispherical, the flesh is tender and mellow, the taste is delicious, and it is known as the meat of the vegetarian. White mushrooms contain a lot of vitamin D and selenium, and their selenium content is second only to Ganoderma lucidum, and the absorption effect in the human body is also very good. It is also a low-calorie food.
Mushrooms can be used for stewing, braising, and soup, and white mushrooms can be cooked with many foods, which can add "delicious taste" to these ingredients and taste better. Today to share a mushroom recipe, and cucumber together to burn, made dishes taste fragrant, delicious, nutritious, autumn, home often eat some of this white mushroom, tender as fresh shoots, low fat delicious, rich in selenium, the following share the next method:
【Mushroom cucumber meat slices】Ingredients required: 1 kg of mushrooms, 1 cucumber, 150 grams of pork, oil and salt to taste, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of cooking wine, 1 teaspoon of sugar, water starch,
Procedure steps:
1. Wash all the ingredients. Everyone buys back the mushroom, generally will find that there are some black on the top after cutting, many people are worried about whether this is the mushroom of the mouth has deteriorated, in fact, the mushroom is because of long contact with the air, some of the substances in the mushroom will react with oxygen.
2. Cut the mushroom into slices, not too thin, the mushroom will shrink after blanching.
3. Cut the cucumber into slices, cut the pork into slices, put the meat slices into a bowl, add cooking wine and starch, grasp well, and let it sit for 5-6 minutes, so that the fried meat slices are tender and not fishy.
4. Add water to the pot, bring to a boil, add the mushroom slices and blanch the water for 3-4 minutes, remove the mushrooms, drain and set aside. Blanched mushrooms remove odors and impurities to make the mushrooms taste more pure.
5. Heat the oil in the pan, add the green onion, ginger and garlic slices to fry until fragrant, then add the meat slices and stir-fry, fry the meat slices until the color turns white.
6. Stir-fry the mushrooms evenly, drizzle with soy sauce, add salt and sugar, add 4-5 tablespoons of water, and simmer for 2-3 minutes.
7. Stir-fry the cucumber slices evenly, pour in the appropriate amount of water starch, hook the thin mustard, heat until the soup becomes viscous, turn off the heat, put out the plate, a plate of mushroom cucumber meat slices with full color and flavor are ready.
Tip: Blanching mushrooms in the water can remove odors and impurities, making the taste of mushrooms more pure. The meat slices are marinated with cooking wine and starch, so that the fried meat slices are tender and not fishy.
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