With the improvement of living standards, white mushrooms began to move from Western restaurants to the tables of ordinary people. In life, many people like to fry white mushrooms to eat, and like to blanch the water before frying, so do you need to blanch white mushrooms? Come and learn about it with Xiaobian.
Blanching the water is good for removing excess water. If you don't blanch the water first, it is easy to produce a lot of water when frying. Another blanch of water is good for nutrient breakdown. When cleaning white mushrooms, it is not easy to clean because there is mucus and sediment stuck to the surface of the mushrooms. You can put a little salt in the water and stir it to dissolve it, then soak the mushroom in water for a while and then wash it (mushrooms are like sponges, it can absorb water, so don't soak it for a long time), or wash it in taomi water, and the sediment can be easily washed away. Note that before washing mushrooms, be sure to remove the hard stem with more sand at the bottom of the stalk, because this part is not easy to wash after being soaked in salt water.
White mushrooms are highly respected health foods abroad, containing 8 kinds of amino acids necessary for the human body, as well as a variety of vitamins, niacin, ascorbic acid and so on. Of all edible mushrooms, it has a particularly strong ability to aggregate mineral elements. According to experimental analysis, white mushrooms contain more than 10 kinds of mineral elements, especially the content of calcium, magnesium, zinc and trace elements selenium and germanium, which are closely related to the human body, second only to the medicinal mushroom Ganoderma lucidum, and several times or even dozens of times higher than that of general edible mushrooms.
In addition, white mushrooms contain a rare natural amino acid antioxidant - wheat thiogen. Researchers have found that the level of wheat thiogenein in white mushrooms is more than 12 times that of malt and more than 4 times that of chicken liver. Malt and chicken liver have long been considered the main food sources for the antioxidant myethionine.
How to fry the white mushrooms? The following share a few home-cooked dishes, like the small partner remember to collect the praise Ha.
1: Stir-fried meat slices with white mushrooms
Ingredients: pork belly, yugo white mushrooms, soy sauce, sugar, salt, green onion, ginger, garlic, red pepper, large ingredients
method:
1, pork belly slices, white mushrooms wash all halves over water (after the water boils, put in fresh white mushrooms, open the pot can be fished out of the control water) set aside;
2, when the oil is heated to 60% heat in the pot, add pork belly and stir-fry;
3, then add onion, ginger and garlic, large ingredients, red pepper and stir-fry, and at the same time pour an appropriate amount of soy sauce and stir-fry;
4: After putting in the mushrooms, stir-fry over high heat;
5: Finally, add an appropriate amount of salt and sugar and stir-fry well.
2: Stir-fried tofu with white mushrooms
Ingredients: Tofu, white mushrooms, ginger, green onion, soy sauce, salt, paprika, peppercorns, red oil, sugar
1、 Cut the tofu into 0.5 cm thick slices; White mushrooms are washed and cut into thin slices; Cut the ginger into slices and set aside;
2, pour oil into the pot and heat the white mushrooms to dry the water; Fry the tofu until the surface is completely yellow, and the honeycomb appears and drain the oil and set aside;
3, leave a little bottom oil in the pot into the shallots, ginger slices to fry fragrant, under the fried tofu, white mushrooms pour into the appropriate amount of water, add soy sauce, salt, sugar seasoning, high heat to dry the juice;
4: Sprinkle with paprika, pepper powder and drizzle with red oil before leaving the pot.