Shiitake mushroom is the most common edible mushroom in China. Because of its unique aroma, fat flesh and delicious taste, it is deeply loved by people and is known as the "queen of mushrooms".
At the same time, shiitake mushrooms are also rare health foods, such as shiitake polysaccharides, shiitake mushroom adenine, a variety of vitamins and a variety of amino acids necessary for the human body, etc., which have a great effect on improving immunity, anti-tumor, lipid-lowering and anti-thrombotic, liver protection and stomach protection.
There are also many ways to eat shiitake mushrooms every day, such as braised shiitake mushrooms, shiitake mushroom stuffed meat, meat fried shiitake mushrooms, shiitake mushroom meat dishes, shiitake mushroom dumplings, etc. It is really impossible to count.
Here for everyone to introduce a shiitake mushroom relatively simple method of a shiitake mushroom meat sauce, it meat aroma, mushroom aroma, sauce aroma blended together, the most suitable for mixing noodle bibimbap sandwich steamed buns to eat, especially under the rice! Let's take a look. #八月吃什么 #
The preparation of the shiitake mushroom meat sauce
Shiitake mushrooms, pork, fragrant sauce, carrots, green onions, ginger, soy sauce, cooking wine, salt
Note: Here I use the xiangqi sauce, you can also use soybean sauce or other.
Wash the shiitake mushrooms, cut into small cubes, and blanch in water to set aside.
Cut the meat into small pieces and then chop into minced meat.
Dice the carrots.
Cut the green onion and ginger into cubes.
Note: Shiitake mushroom folds are not easy to clean, you can add flour or starch and salt soaking in water to clean, it will be very clean. The blanching step can also further remove impurities and dirt inside the mushrooms.
Heat the oil in a pan, heat the oil 50% and sauté the onion and ginger until fragrant. Add minced meat and stir-fry to change color, add an appropriate amount of soy sauce and cooking wine and continue to stir-fry evenly.
Add the diced carrots and blanched shiitake mushrooms and stir-fry well.
Next, simmer for about 10 minutes with the appropriate amount of sesame sauce, a little salt and water over low heat.
Note: After the sauce stewing process, to stir from time to time to prevent the paste pot, if the sauce is too dry you can put some water.
Take a noodle, and finally lick the plate, eat clean!
How to choose shiitake mushrooms?
【A look】Good shiitake mushrooms are yellow-brown, full and thick, the umbrella cover is round and rolled inward, the umbrella handle is short and coarse and tender; the bad shiitake mushroom is black brown, the appearance is dry or damaged, and the umbrella cover is flat. The handle of the umbrella is also dry and thin.
【Second touch】Good shiitake mushrooms feel moist and shiny to the touch, and elastic when pressed by fingers; bad shiitake mushrooms feel dry and dry to the touch, have no elasticity, and sometimes have a sticky and slippery feeling, which is inedible.
Good shiitake mushrooms smell unique, which is the taste of the rich nutrients contained in the shiitake mushrooms; the bad shiitake mushrooms have no fragrance, or have a musty smell, etc., indicating that the shiitake mushrooms have deteriorated.
2. How to preserve shiitake mushrooms?
If fresh shiitake mushrooms need to be preserved, they should not be washed, otherwise they are easy to spoil. However, you can use the sterilization and preservation effect of brine to soak the shiitake mushrooms in brine for 20 minutes, drain the water and then seal them with preservation. It is possible to save 10 to 15 strips.
The shiitake mushrooms can be wrapped in a plastic bag or plastic wrap, refrigerated in the refrigerator, and stored for about 7 to 10 days.
In addition to refrigeration, it can also be frozen. The specific method is to wash the mushrooms, blanch the water, and then drain the water. Cryopreservation time can be as long as several months.
Another simplest way to do this is to open the bag and expose it to the sun and directly dry it into dried shiitake mushrooms.
Shiitake mushrooms are really a good ingredient, and you can usually eat more whether it is a side dish or a main dish.