A complete set of practices of Pleurotus ostreatus

Tea tree mushroom is flat, sweet and warm, non-toxic, nourishing qi and appetizer, invigorating the spleen and stopping diarrhea, and has the special effects of anti-aging, lowering cholesterol, preventing cancer and anti-cancer. it has the effect of tonifying kidney and nourishing yin, invigorating spleen and stomach, improving human immunity and disease prevention ability. regular eating can play the role of anti-aging, beauty and so on. Let's take a look at the practice of tea tree mushroom.

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.

[seasoning] 2 tablespoons of refined salt, 1 tablespoon 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.

[taste] the taste is fragrant and fresh.

Roast meat with tea tree mushroom

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

Tea tree mushroom sauce meat buns

[stuffing] dried tea tree mushrooms, peeled pork, green onions, sweet noodle sauce, salt.

[dough] 3 cups of flour, 5g yeast, about 30 degrees warm water 1.5 cups

[practice] ① pork belly diced, not too small, put a tablespoon of sweet noodle sauce, add the right amount of chopped onions and mix well. ② organic tea mushrooms soak and wash, boil in boiling water for 5 minutes, remove, drain and chop. ③ cut tea tree mushrooms into the meat stuffing, mix well according to their own taste, add salt, mix well. ④ water, yeast and flour are mixed to form a smooth dough. Cover the ⑤ with a wet cloth and ferment in a warm place twice the size. ⑥ dough is deflated and evenly divided into ten portions to knead round. Roll the ⑦ into a round skin and wrap it in the stuffing. Put a semi-dry cage cloth on the ⑧ steamer and put the steamed buns with a gap in the middle. Cover and wake up for 15 minutes. ⑨ cold water on the pot, steam for 15 minutes after boiling, do not open the lid immediately, wait about 5 minutes before opening the lid.