Reading guide: In spring, this dish is eaten openly, and the fried amino acids are on the table! Warm up and strengthen immunity, fresh and refreshing, one pot of rice is not enough to eat
In spring, the season when the earth recovers and everything recovers, oyster mushrooms have become frequent guests on the table with their unique taste and nutritional value.
Because the protein in oyster mushrooms contains 18 kinds of amino acids, including 8 essential amino acids, these amino acids play an important role in promoting memory and intellectual development.
In addition, oyster mushrooms also have certain effects on improving immunity, inhibiting tumors, relaxing muscles and invigorating blood, and prolonging life.
Polysaccharides such as β-glucan contained in oyster mushrooms have been proven to have very important anti-cancer abilities, and these polysaccharides can also improve the body's immunity and enhance resistance.
Today, I will share with you several delicious practices of oyster mushrooms, which are tender and refreshing, and one pot of rice is not enough to eat!
1. Divide the oyster mushrooms into large pieces, remove the roots, tear them into small pieces and set aside. Prepare the white radish, remove the head and tail, cut into small pieces and set aside.
2. Add 95 bowls of water to a bowl, add half a tablespoon of salt, soak the oyster mushrooms and rinse them. Blanch the radish in advance to remove the sour smell, blanch for 1 minute, remove and drain. Blanch the oyster mushrooms, remove oxalic acid, blanch for 30 seconds, and remove the moisture.
3. Add oil to the hot pan, add an appropriate amount of salt, pour in three eggs, adjust according to the number of people, turn over and fry until golden brown on both sides.
4. Add water to another pot, bring to a boil, add radish and simmer over medium heat for 1 minute. Add oyster mushrooms, cover and simmer over medium-low heat for 3 minutes.
5. Add the goji berries, season to taste, add salt and pepper, and cook for another 1 minute. Add the green onion leaves, stir-fry evenly.
1. Prepare oyster mushrooms and pork belly. Tear the mushrooms into small pieces, cut the pork belly into 3mm slices, and remove the skin. Bring water to a boil, blanch the mushrooms, remove and set aside.
2. Add oil to a hot pan, add the meat slices and stir-fry until white, add green onion and ginger and stir-fry until fragrant. Add pepper water, seafood soy sauce, oyster sauce and other seasonings and stir-fry well.
3. Add salt and be careful not to add soup, as the mushrooms themselves contain enough water. Add the blanched mushrooms and stir-fry quickly.
4. Finally, add the chili peppers and sauté until cooked through. Drizzle a little oil before removing from the pan to add shine.
1. Divide the oyster mushrooms, tear them into small pieces, soak them in salted water for 5 minutes, sterilize them and wash them. Wash the zucchini and cut into slices for later use. Chop the red pepper cubes and place them with the zucchini. Chop chopped green onion and ginger and set aside. Crack in two eggs and stir together.
2. After scrubbing the soaked oyster mushrooms, wash them twice with running water, drain and set aside.
3. Boil water, add oyster mushrooms and blanch for 2 minutes, remove the foam, remove and drain.
4. Heat the pan with oil, pour in the egg mixture, break up into pieces, and set aside. Heat the pan again and add oil, and sauté the chives, ginger and garlic. Add the zucchini and red pepper and sauté until the zucchini is tender. Add oyster mushrooms and stir-fry well.
5. Seasoning, add an appropriate amount of salt and chicken essence, and stir well. Add the scrambled eggs and mix well. Drizzle with water starch and reduce the juice over high heat. Drizzle a little sesame oil before removing from the pan and mix well.
That's it for today, it's not only delicious but also rich in nutritional value and health benefits.
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