Where is the producing area of flower mushroom?

Mushroom is the top grade in the mushroom, known as "Shanzhen" said, to flower large, mushroom thick, low water content, long shelf life and famous at home and abroad, its production to maintain natural pure characteristics, with its pure taste, ice muscle jade clean and famous mushroom altar, but also because of its beautiful appearance crisp delicious and called Xi Shangzhen, let's take a look at where the mushroom origin!

Where are the mushrooms grown?

1. Henan: Henan Province is a large province producing mushrooms in China, distributed in Xixia County, Nanzhao County and Neixiang County of Nanyang City, Lushi County of Sanmenxia City and Biyang County of Zhumadian City. Among them, Xixia County is the largest mushroom producing area in China.

2. Zhejiang: Lishui area is the most producing area of flower mushrooms in Zhejiang Province, Qingyuan and Longquan are mainly dried, Lishui, Suichang, Pan'an and other counties and cities are mainly fresh.

3. Fujian: Fujian Province is a large province of original flower mushrooms in China. Many counties and cities in the province are planted, but in recent years, it has been greatly reduced, and the total amount accounts for a relatively small proportion in China.

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

5. Shaanxi: Shaanxi Province is a large province with traditional producing areas of flower mushrooms, but the number of mushrooms is decreasing year by year. In the first two years, the bag mushroom developed rapidly.

6. Hebei: Flower mushrooms in Hebei Province have developed greatly in recent years, mainly for fresh sales. Because fresh mushrooms are mainly sold, there is little impact on dried mushrooms.

Tips for buying mushrooms

1. Smell: The flower mushroom with good quality has pure natural aroma and no peculiar smell, and smells more comfortable. And some mushrooms on the market smell sour or obvious pesticide smell, such mushrooms are generally not of good quality, mostly deteriorated or more chemical components, eating will be harmful to the human body, in the purchase must not choose.

2. Appearance: The superior mushroom is relatively large in size, natural in pattern, without traces of insect bites, less impurities, thick mushroom umbrella and smooth cover. And inferior general size is not very big, sometimes look closely at the surface there will be signs of small insects bitten, impurities are relatively more, the surface sometimes appears shrinking state.

3, processing: high-quality mushrooms will generally cut the roots clean, easy to eat, and the use of full dehydration processing, dryness is better, moisture is about 13%, nutrients are better retained. Most of the inferior mushrooms will retain their roots, which are dried, with moisture content of about 10~11%, and more nutrients lost.

4, color: most of the high-quality mushrooms are pure natural processing, carefully selected. In terms of surface color, most of them are more natural, not too white or too yellow. Some merchants on the market use cheaper mushrooms instead of mushrooms. Most of these products are less textured, dull in color, and some have wrinkles on the surface.

5. Meat quality: Don't forget to look at the meat quality when selecting flower mushrooms. You can open the flower mushrooms carefully for inspection. Generally, the high-quality flower mushrooms are hemispherical, with large curled edges and chrysanthemum heart-shaped white cracking. The meat quality is thick, but soft, with white and yellowish fine lines. And some quality is not very good flower mushroom majority flesh is thinner, harder.

How to eat mushrooms

1. Scrambled eggs with mushrooms

[Ingredients] 10 dried mushrooms, 2 eggs, 4 chilli peppers, 25 grams of peanut oil, 2.5 grams of salt, 5 cloves of garlic, 5 grams of soy sauce.

[Practice] ① Break eggs for later use, soak mushrooms in warm water in advance until there is no hard core hair and cut into strips.② Wash and cut the pepper into small pieces, peel and slice the garlic.③ Put a proper amount of peanut oil in the pan. After the oil is hot, put in the egg liquid and quickly slide it out. Then put a little peanut oil and add garlic cloves to fry.④ Put the cut mushroom strips and Hangzhou pepper, add a tablespoon of boiled water, stir fry over medium and low heat until the mushrooms are cooked. Add half a spoonful of salt and a spoonful of soy sauce, stir fry evenly, add fried eggs, stir fry over low heat for 1 minute until the eggs taste, then turn off the heat and serve.

2. Braised mushroom

[Ingredients] 150g of mushroom, 10g of onion, 5g of ginger slices, 10g of cooking wine, 3g of salt, 5g of white sugar, 0.2g of monosodium glutamate, 150g of clear soup and 50g of sesame oil.

[Practice] ① Remove the stalk of mushroom, wash the sediment and squeeze out the water.② Put the wok on the fire, add 40 grams of sesame oil, burn it to 50% heat, put in the mushrooms, stir fry a few times.③ Add soy sauce, white sugar, refined salt and clear soup to boil, collect juice with low heat, add monosodium glutamate when the soup is fast, sprinkle with 10 grams of sesame oil, and cool.④ Press one mushroom piece into a ring and place it in the plate. Put more in the middle and bulge slightly.

3. Vegetarian mushroom

[Ingredients] Half a catty of mushroom, 30 ml of soy sauce, 20 ml of vinegar, 20 ml of starch, 1 teaspoon of chicken essence, chopped green onion, minced ginger, salt, white sugar, black pepper.

[Practice] ① Soak the mushroom in rice washing water for 10 minutes. In order to remove the sediment under the cap, remove the stalk of the mushroom and wash the sediment in the gap on the back of the cap with a small toothbrush.② Cut the mushroom obliquely into 1~1.5 cm thick slices.③ Heat the pan, put about 20 ml of oil, add chopped green onion when the oil temperature is about 60%, stir fry for a few times, pour in the cut mushroom slices, stir fry for about 1 minute, then add soy sauce, vinegar and about 50 ml of water in turn, then cover the lid and cook for 5 minutes.④ When one-third of the water is left, put ginger, add a little white sugar, see that the mushrooms are colored and put in chicken essence. If you don't think it is salty, put a little salt, and put some black pepper according to your personal taste. 5. Thickening starch with water and taking it out of the pan