Mount Wutai Taiwan Mushroom [Shanxi Wutai Specialty]

What is Mount Wutai mushroom? Authentic Wutai Specialty in Shanxi: Mount Wutai Taiwan Mushroom Content Abstract:Want to know what Mount Wutai Taiwan Mushroom is? This article is a special article that introduces Mount Wutai's mushrooms, a special product of Mount Wutai in Shanxi in detail. It was compiled by the editorial team of China Special Products Network after consulting and collecting relevant information about Mount Wutai's mushrooms. It takes about 6 minutes to read the full text, mainly including the basic introduction of Mount Wutai's mushrooms, and what are the nutritional values of Mount Wutai's mushrooms? What are the characteristics of Mount Wutai mushroom products? How did the history of Mount Wutai mushroom come from? The production method of Mount Wutai mushroom, etc

Basic Introduction to Mount Wutai Tricholoma, short for mushrooms produced in Mount Wutai, Shanxi Province, is a highly nutritious edible fungus crop, also known as "smallpox". The characteristics of Taiwan mushrooms are: umbrella shaped, tender flesh, milky white color, enlarged bacterial cells, high oil content, strong aroma, and can be cooked into various meat and vegetable dishes, making it a delicacy on the table. Make dishes with a clean and fresh color, a delicious and sweet taste, and a tender, crispy, and smooth texture. According to Wu Rui's Daily Herbs of the Yuan Dynasty, smallpox originated from Mount Wutai, Shanxi Province. It is as large as pine flowers, fragrant as a mat, white, and delicious to eat. During the Tang and Song dynasties, it was selected as a court dish and is a famous traditional specialty of Shanxi

What is the nutritional value of mushrooms in Mount Wutai

Firstly, it is high in nutrition. Adding it to a banquet soup can relieve greasiness and soothe the stomach and intestines. Vegetarian food can satisfy cravings, cure diseases and prolong life. It is an indispensable delicacy for Buddhists on Mount Wutai

What are the characteristics of the Mount Wutai mushroom products

The unique climate and ecological environment of Mount Wutai make the quality of Taiwan mushrooms excellent. The mushrooms here belong to the best silver plate mushrooms produced in Fengnan

The mushrooms here, like the mushrooms in Zhangjiakou, grow in a regular pattern on the grassy path, appearing milky white from the roots to the top. Mingquan is distributed in areas with lush grass growth; Dark circles are hidden and distributed in the grass, and must be distinguished and searched based on collection experience

How did the history of Mount Wutai mushroom come from

It is said that long ago, Mount Wutai was hot and dry, and there was no grass. The Manjusri Bodhisattva who preached here borrowed Xielong Stone from the Dragon King of the East China Sea in order to change the climate here, and Mount Wutai became a cool mountain. Afterwards, Princess Bailing, daughter of the Dragon King of the East China Sea, also came here to distribute sweet nectar and spread species, causing all things in Qingliang Mountain to sprout and reproduce, becoming a natural pasture. After the Dragon King discovered it, he was greatly angry and ordered the Fire God to capture the princess and burn everything. To protect her soul, Princess Bailing turned into a torrent of nectar and spread it all over Mount Wutai, defeating the evil Vulcan. Since then, umbrellas like white bands have grown in this area. They are connected by fresh and plump mushrooms. They can not be picked up and dug up. They grow again and again, and gradually become a great spectacle of Mount Wutai. This legend is a tribute to goodness and a praise for the high-quality Taiwan mushrooms that should only exist in the sky

How to make Taiwan mushrooms in Mount Wutai. Add appropriate amounts of lamb meat, Taiwanese mushrooms, diced green and red peppers, diced scallions, chopped scallions, and ginger slices as auxiliary ingredients. Appropriate amounts of seasoning salt, monosodium glutamate, soy sauce, cooking wine, and pepper powder

Method

1. Making Kaolin Nai: Pour the oat flour into a basin, pour boiling water onto the oat flour for hot pressing, then stir well with a small rolling pin, dip both hands in cold water while hot and knead until smooth. Then, pinch a small piece of dough weighing about 10 grams with your right hand (grab it as you go), place it on a specially made stone tablet, and use your right palm to press the dough outwards (use more force on the outer palm and less force on the inner palm), pushing it to a length of about 10 centimeters and a width of 5 centimeters, forming a thin noodle skin similar to beef. Use your right index finger to put up the noodle skin and roll it into the middle. Empty small rolls stand upright in the cage, push the dough one by one, place them vertically in the cage, and steam over high heat for 8-10 minutes to complete

2. Cut lamb into thin slices, put them in a pot, add mushrooms, water, chopped green onions, ginger slices, soy sauce, pepper, and salt, and simmer over low heat for 1 hour. Remove from the pot and pour in the camaraderie, sprinkle with diced scallions and it's ready