Qinshui Mushroom [Shanxi Qinshui Specialty]

What is Qinshui mushroom? Authentic Shanxi Qinshui specialty: Qinshui mushroom

Content summary:Do you want to know what Qinshui mushroom is? This article is a detailed introduction to the special product of Qinshui in Shanxi Province - Qinshui Mushroom. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qinshui Mushroom. The full text takes about 6 minutes to read, mainly including the basic introduction of Qinshui Mushroom and its nutritional value? What are the product characteristics of Qinshui mushroom? The production method of Qinshui mushroom and how to distinguish its authenticity? Wait

Basic Introduction of Qinshui Mushroom

Mushroom, known as the "mountain treasure", is one of the world-renowned edible mushrooms. Lishan Nature Reserve in Qinshui County is rich in shiitake mushrooms. The temperature here is suitable, the environment is good, and there are no sources of pollution. Suitable for the growth of shiitake mushrooms, with an annual yield of 3000 to 4000 kilograms, it is a "premium among mushrooms". Mushroom does not use pesticides, fertilizers, or any hormones in the production process, is not contaminated, and can meet organic food standards

Mushrooms are rich in protein and amino acids, fat, crude fiber, and vitamins B2、C、 Niacin, calcium, phosphorus, iron, etc. Its proteins include albumin, glutelin, gliadin, amino acids, etc. According to analysis, shiitake mushrooms contain crude protein of 23.2%~24.3%, crude fat of 2.92%~3.37%, water solubility of 50~74mg/ml, and minerals such as calcium, zinc, phosphorus, iron, and various vitamins. The amino acid content is extremely high, containing 17 essential amino acids for the human body and abundant polysaccharides from shiitake mushrooms. The VD content reaches 120 international units and contains a large amount of shiitake purine alkaloids

Method of making Qinshui mushroom

Steamed mushroom with phoenix wings

Material: 500g chicken wings. 50g mushrooms, 2 tablespoons of wine, a little alum, and 1 slice of ginger

Preparation:

1. Cut off the tips of the chicken wings, blanch them in boiling water, remove and wash them, add alum to the soup, heat and skim off the foam, hang and set aside

3. Arrange the boiled and washed chicken wings neatly in a serving pot, add wine, salt, monosodium glutamate, and ginger slices. Pour the clarified original soup and mushrooms into the serving pot (up to 1cm from the edge of the pot), cover with a lid, steam over water for 2 hours and 30 minutes, remove the ginger slices, and place the mushrooms facing up

Mushroom selection:

1. Appearance: mainly look at the shape, color, and whether there is mold or insect infestation. Mushrooms are generally characterized by a round and neat body, low impurity content, thick mushroom cap, and smooth surface. Mushrooms can be divided into four grades based on the diameter of the mushroom cap: first grade, second grade, third grade, and general grade. The diameter of the mushroom cap for first grade mushrooms should be at least 4.0 centimeters

2. Nose odor: High quality edible mushrooms should have a pure, natural, and odorless aroma. Do not purchase products with pungent odors. If fresh edible mushrooms smell sour, they may spoil and are not suitable for consumption

3. Hand held: When selecting dried edible mushrooms, choose products with low moisture content. If the moisture content is too high, it will not only weigh the scale, but also be difficult to store. If the mushroom has a hard texture when pinched by hand, and the mushroom umbrella immediately swells and becomes loose after release, then the quality is better