Selection method of Pleurotus ostreatus

Fresh and tender mushrooms are loved by everyone, in addition to delicious taste, nutrition is also first-class. But when picking mushrooms, it is often worrying, because mushrooms all look the same, so it is hard to know which taste is the best. Let's take a look at the selection method of tea tree mushrooms.

Selection method of Pleurotus ostreatus

1. Mushroom cover thickness: refers to the mushroom cover of tea tree mushroom. A good mushroom cover is not only complete, but also has the right thickness, similar to the size of a small button or index finger.

2, the fungal stalk is short: tea tree mushroom stalk, good tea tree mushroom mushroom stalk is only 3-4 times the size of the index finger, the larger the quality, the worse, the older it will be!

3. The mushroom cap is not open: it mainly means that the mushroom cap is round, small and thick, there is a white film under the mushroom cap, the mushroom cover is large and flat, and there is no white film under the mushroom cap!

4. Color: tea tree mushroom, tea tree mushroom, brown is better.

Storage method of Pleurotus ostreatus

Wrap a layer of paper first, then put it in a plastic bag and store it in a cool, ventilated and dry place. if you are refrigerated, you should pay attention to taking it out to ventilate frequently, otherwise it is easy to mildew. If it is dried tea tree mushroom, it can be preserved for several months.

Edible method of Pleurotus ostreatus

1. Tea tree mushroom and duck soup

[materials] 20 grams of tea mushrooms, 10 grams of dried mushrooms, 1 duck, 2 sections of spring bamboo shoots, 20 grams of ham, 2 tablespoons of refined salt, 1 spoon of monosodium glutamate, right amount of chopped onions.

[practice] after ① tea tree mushrooms and mushrooms are soaked in warm water, remove and rinse, filter the water and set aside. ② spring bamboo shoots peel off the outer shell, cut off the old root, pat loose with the back of the knife and cut into sections. ③ cut off the head, tail, claws and internal organs of the old duck and chopped it into large pieces. Pour water into the pot, boil over high heat, boil the duck for 5 minutes, wait for the surface to change color, remove. Wash green onions and cut into sections. Ginger washed away with a knife. ④ will soak and filter the mushroom water, pour it into the casserole, add enough water again, boil over high heat, add duck pieces, ham slices, spring onions, ginger pieces, tea tree mushrooms and mushrooms, cover and simmer for 3 hours. After 3 hours of ⑤, add bamboo shoots and simmer for another 20 minutes. Season with a little salt before eating.

2. Roast meat with tea mushroom

[materials] Pork belly, tea tree mushroom, rock sugar, soy sauce, cooking wine, salt, star anise, cinnamon, spring onions, ginger, dried pepper, fragrant leaves.

[practice] ① pork belly is cut into 2 cm square pieces. Put the right amount of oil in the pan until 30% hot, add the rock sugar and stir-fry with a shovel, then adjust the firepower to medium heat to avoid rock sugar stir-frying. When the ② rock sugar begins to appear golden, keep the heat to a minimum and keep stirring the syrup until the rock sugar is completely melted. When the brown syrup appears in the pan, stir-fry the pork belly until it is painted. ③ add 2 pieces of spring onions and 2 slices of ginger, pour in cooking wine and soy sauce, stir-fry the pork belly well and give a fragrance until there is no excess moisture in the pork belly and the color becomes a little darker. ④ add the remaining onion and ginger, add dried chili, star anise, cinnamon, spices and other spices, pour in boiling water without passing the meat, bring the soup to a boil over high heat, then turn to medium heat and cover, simmer slowly for 35 minutes until the meat is ripe. ⑤ into the tea mushroom, mix well and continue to cover and simmer for 10 minutes until the tea mushroom is soft and rotten. When the meat is crisp and rotten, turn it into a high fire and dry the remaining soup.

3. Tea tree mushroom with salted egg yolk

[materials] salted egg yolk, egg, salt, sugar, starch.

[practice] ① wash tea mushrooms in boiling water and boil with salt for 3-5 minutes, remove and drain, put into containers, add eggs and stir well, then sprinkle with starch and mix well. ② heat the oil in the pan and deep-fry the tea mushrooms until golden brown. Leave a little oil in the pan, add salt and sugar to stir-fry, pour in the fried tea mushrooms and stir well out of the pan.

4. Tea tree mushroom chicken soup

[materials] 50 grams of dried tea mushrooms, cut into small sections, rinse slightly and soak in clean water for about 35 minutes. 400 grams of chicken, chopped into small pieces, 10 enucleated red dates, one honey jujube, one sliced ginger.

[practice] wait for the water in the pot to boil, put all the ingredients into the boiling water, heat for 15 minutes, and then heat for 30 minutes.

[function] eliminate fat, clear intestines and stomach, and have the effect of slimming.