Where is the latest producing place of flower mushroom?

Flower mushroom is the top grade of Lentinus edodes, known as "Shanzhen". It is famous at home and abroad for its large flowers, thick mushrooms, low water content and long shelf life. Its production maintains natural and pure characteristics, and it is famous for its pure flavor and ice muscle jade. It is also known as Jiazhen because of its beautiful, crisp and delicious appearance. Let's take a look at where the mushroom is produced.

Where is the producing area of flower mushroom?

1. Henan Province is a major province of flower mushroom production in China, distributed in Xixia County, Nanzhao County and Neixiang County in Nanyang City, Lushi County in Sanmenxia City, and Biyang County in Zhumadian City, among which Xixia County is the largest shiitake producing area in the country.

2. Zhejiang: the producing area of Flower Mushroom in Zhejiang Province is the most in Lishui area, Qingyuan and Longquan are mainly dried, and Lishui, Suichang and Pan'an are mainly sold.

3. Fujian: Fujian Province is a major province of Pleurotus ostreatus in China, and it has been planted in many counties and cities in the province, but it has decreased greatly in recent years, and the total amount is relatively small in China.

4. Hubei Province is one of the main producing areas of flower mushrooms in China, and the yield and quality of flower mushrooms in Suizhou are better.

5. Shaanxi: Shaanxi Province is a province with a large traditional producing area of Pleurotus ostreatus, but the quantity of mushroom is decreasing year by year, and the bag mushroom has developed rapidly in the past two years.

6. Hebei: flower mushrooms in Hebei Province have made great progress in recent years, mainly in fresh sales, because they are mainly fresh mushrooms, which has little effect on dried mushrooms.

Selection and purchase skills of Pleurotus ostreatus

1. Smell: the good quality mushroom aroma is pure and natural without peculiar smell, and smells more comfortable. And some flower mushrooms on the market smell sour or obvious agricultural flavor, such mushrooms generally fail the quality, mostly deteriorated or more chemical composition, eat will be harmful to the human body, in the choice and purchase must not be chosen.

2, appearance: the excellent mushroom is relatively large, the pattern is more natural, there is no trace of insect bite, less impurities, mushroom umbrella thick, smooth cover. And the general size of poor quality is not very large, sometimes there will be signs of bug bites on the surface, there are relatively many impurities, and the surface will sometimes shrink.

3, processing: high-quality mushrooms will generally cut the roots clean, easy to eat, and the use of fully dehydrated processing, better dryness, moisture about 13%, better retention of nutrients. Most of the inferior mushrooms will retain the roots, using the sun-drying treatment, the moisture is about 10-11%, the loss of nutrients is more.

4. Color: most of the high-quality mushrooms are processed naturally and carefully selected. In terms of surface color, most of them are relatively natural and will not be too white or too yellow. And some businesses in the market use cheaper shiitake mushrooms instead of flower mushrooms, such products are mostly less lines, dim color, and some surfaces are wrinkled.

5, meat quality: do not forget to look at the meat quality of flower mushrooms, you can break them apart and examine them carefully. Generally speaking, high-quality flower mushrooms are hemispherical, large crimped, chrysanthemum heart-shaped white cracked as the top grade, and the meat is thicker, but softer. There are white and yellowish fine lines. And some of the quality is not very good mushroom, most of the meat is thinner, harder.

Edible methods of Pleurotus ostreatus

1. Scrambled eggs with mushrooms

[materials] 10 dried mushrooms, 2 eggs, 4 Hangzhou peppers, 25g peanut oil, 2.5g salt, 5 cloves of garlic, 5g light soy sauce.

[practice] beat ① eggs and set aside. Soak the mushrooms in warm water in advance until there is no hard core and cut into strips. Wash and cut ② peppers into small sections, peel garlic and slice. Put the right amount of peanut oil in the ③ pan, heat the oil, drop the egg liquid and quickly smooth out, then put a little bit of peanut oil into the garlic cloves and saute. ④ cut strips of mushrooms and peppers, add a tablespoon of boiled water, stir-fry over medium heat until the mushrooms are done. ⑤ add half tablespoon salt and one spoonful of light soy sauce, stir well, add scrambled eggs, stir over low heat for 1 minute until the eggs taste, then turn off the heat and serve.

2. Braised mushrooms in oil

[materials] 150 grams of water-hair mushrooms, 10 grams of spring onions, 5 grams of ginger slices, 10 grams of cooking wine, 3 grams of salt, 5 grams of sugar, 0.2 grams of monosodium glutamate, 150 grams of clear soup, 50 grams of sesame oil.

[practice] ① flower mushroom pedicel, wash the sediment, squeeze out the water. ② wok on Wang Huo, put 40 grams of sesame oil, burn to 50% hot, put in mushrooms, stir-fry a few times. ③ add soy sauce, sugar, refined salt and clear soup to boil, use low heat to collect juice, soup quickly add monosodium glutamate, sprinkle with 10 grams of sesame oil, serve to cool. ④ will press a piece of mushrooms, put them in a ring on the plate, install more in the middle, and the shape will be bulged a little.

3. Braised mushrooms with vegetables

[materials] half a jin of mushrooms, 30 ml of soy sauce, 20 ml of vinegar, 20 ml of water starch, 1 tablespoon of chicken essence, chopped onions, minced ginger, salt, sugar, black pepper.

[practice] ① soaked the mushrooms in rice washing water for 10 minutes. In order to remove the sediment under the lid, then remove the stalk of the mushroom and wash the sand in the gap on the back of the lid with a small toothbrush. Slice the ② mushroom 1cm to 1.5cm thick with an oblique knife. ③ hot pot, put oil about 20ml, wait for oil temperature about 60%, put chopped onions, stir-fry a few times, pour into sliced mushrooms, stir-fry for about 1 minute, then put in soy sauce, vinegar, about 50 ml of water, then cover the pot and gurgle for 5 minutes. When 1/3 of the ④ water is left, add minced ginger, a little sugar, color mushrooms and chicken essence. If you don't feel salty, put a little salt, and you can put some black pepper according to your taste. ⑤ water, starch, thicken, out of the pan