Wuping shiitake mushrooms [Fujian Wuping specialty]

What is Wuping mushroom? Authentic Fujian Wuping specialty: Wuping shiitake mushrooms

Content summary:Do you want to know what Wuping shiitake mushrooms are? This article is a detailed introduction to the special product of Wuping, Fujian Province - Wuping shiitake mushrooms. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuping shiitake mushrooms. The full text takes about 4 minutes to read, mainly including the basic introduction of Wuping shiitake mushrooms and their nutritional value? What are the product characteristics of Wuping shiitake mushrooms? How to make Wuping shiitake mushrooms and identify their authenticity? Wait

Basic introduction of Wuping shiitake mushrooms

Shiitake mushrooms are the second largest edible mushroom in the world and one of China's specialties, known as "mountain treasures" among the people. It is a fungus that grows on wood

Wuping shiitake mushrooms grow on the mycelium of mixed trees such as maple and poplar. Due to the different degrees of mycelium, the shape and size of shiitake mushrooms vary

1. Mushrooms are rich in vitamin D precursor, but have very little vitamin C and lack vitamin A and its precursor

2. The protein of shiitake mushrooms contains 18 types of amino acids. Among the 8 essential amino acids for the human body, shiitake mushrooms account for 7 types, 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 their flavor particularly delicious

Strong toughness, thin cap, fine foot, light yellow back, dense gills, and a strong aroma

Method of making Wuping shiitake mushrooms

Shiitake mushroom tofu soup

Ingredients

Fresh shiitake mushrooms, tofu, olive oil, scallions and ginger, soy sauce, vinegar, sugar, chili oil, pepper powder, water starch, eggs, sesame oil, chicken essence

Method

1. Wash the fresh shiitake mushrooms, let go of the water and boil for 2 minutes

2. Cut tofu into small pieces and soak them in light salt water for 10 minutes

3. Add olive oil to the pot, stir fry scallions and ginger, pour in sliced mushrooms and stir fry

4. Add an appropriate amount of boiling water, soy sauce, vinegar, a little sugar, and chili oil

5. After boiling for 3 minutes, add tofu, pepper, and an appropriate amount of salt, thicken with water starch, and pour in the egg mixture and stir well

6. Finally, add a little chicken essence, drizzle with sesame oil, sprinkle with chopped green onions, and serve

Selection of shiitake mushrooms

Good quality mushrooms are those with rich aroma, thick flesh, smooth surface, uniform size, yellow brown or black brown color, slightly white frost on the surface, tight and fine folds, short and thick stem, dry, non moldy, and non broken; Do not eat particularly large fresh shiitake mushrooms, as they are often fertilized with hormones and excessive consumption can have adverse effects on the body. Some mushroom faces are cracked, so when purchasing, it should be recognized whether the cracks are naturally generated. If they are artificially cut, they are fake