Foping shiitake mushrooms (a specialty of Foping, Shaanxi)

Introduction to Foping Mushroom

Foping is located in the hinterland of the southern slope of Qinling Mountains, with an altitude of 515-2904 meters and a forest coverage of over 90%. It is a national ecological demonstration county. Shiitake mushrooms are a famous specialty of China with a cultivation history of over 800 years. They are known as "mountain delicacies", "plant-based meat", and "mushroom queens", and have been listed as one of the world's most famous edible mushrooms. Foping shiitake mushrooms are mainly cultivated with artificial bag materials. The fruiting bodies of the mushrooms are thick and plump, with crispy and tender meat, rich in nutrients, and delicious to eat. With the development of dietary nutrition science and the improvement of human living standards, the sales volume of shiitake mushrooms in domestic and international markets is increasing day by day. Due to limited logging in recent years, shiitake mushrooms have become even more precious and the market is in short supply

What is the nutritional value of Foping shiitake mushrooms1. Mushrooms are rich in vitamin D, but have very little vitamin C and lack vitamin A and its precursor

2. Mushroom protein contains 18 types of amino acids. Among the 8 essential amino acids for the human body, shiitake mushrooms account for 7 of them, most of which are L-type amino acids with high activity and easy absorption by the human body, with a digestion rate of up to 80%

3. Mushrooms contain a large amount of glutamic acid and rare foods such as agaric acid, mushroom amino acid, and goose amino acid, making them particularly delicious in flavor

Method of making Foping shiitake mushrooms

Cabbage shiitake mushroom meat roll

Ingredients: 8 slices of cabbage, 300g of lean meat, 6 shiitake mushrooms, minced garlic, soy sauce, salt, five spice powder, pepper powder

Method:

1. Chop the ingredients separately into a paste

2. Add an appropriate amount of salt, five spice powder, pepper powder, soy sauce, and minced garlic and stir well<3. Carefully peel off the eight intact pieces of cabbage from the outside, and blanch the cabbage leaves in boiling water until soft<4. Spread the vegetable leaves flat, put the meat filling on top, wrap them into small rolls, and make them one by one according to the method

5. All eight pieces are ready, put them on a plate, steam them in boiling water for ten minutes<6. Steamed meat rolls are really delicious when bitten, because the seasoning in the meat filling is just right, so there is no missing seasoning