Gutian Mushroom [Fujian Gutian Specialty]

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

Content summary:Do you want to know what Gutian shiitake mushrooms are? This article is a detailed introduction toFujian Gutian specialty - Gutian shiitake mushrooms. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gutian shiitake mushrooms. The full text takes about 4 minutes to read, mainly including the basic introduction of Gutian shiitake mushrooms and their nutritional value? What are the product characteristics of Gutian shiitake mushrooms? The awards and honors of Gutian shiitake mushrooms, as well as the tasting and eating methods of Gutian shiitake mushrooms

Basic Introduction to Gutian Mushrooms

Mushrooms - Queen of Fungi. Mushrooms, also known as fragrant mushrooms or winter mushrooms, are a type of fungus that grows on wood

The award-winning honor of Gutian shiitake mushrooms

Shiitake mushrooms are known as the "meat among vegetables" and are referred to as the "black treasure of Chinese cuisine" in the world. The cultivation method of black fungus is unparalleled in the history of world agriculture, horticulture, and fungal art

Tasting and eating methods of Gutian shiitake mushrooms

Shiitake mushroom spine

Ingredients: 200g pork tenderloin and 100g water dried shiitake mushrooms

Ingredients: 3 grams of refined salt, 5 grams of monosodium glutamate, 15 grams of Shaoxing wine, 4 grams of scallions, and 25 grams of egg white. 10 grams of sesame oil, 750 grams of cooked lard (70 grams of actual fuel consumption), and 25 grams of wet starch

Recipe:

1. Wash the shiitake mushrooms and cut them into small pieces. Pork tenderloin is sliced thinly with a top knife, soaked with salt and egg white, and then starchy with starch

2. Place the wok on high heat, add cooked pork fat, and heat it to 30% (tied at 66 ℃). Then, add sliced pork tenderloin and sprinkle it until it is cooked. Drain the oil and set aside for later use

3. Leave the bottom oil in the original pot, add scallions and stir fry slightly. Add shiitake mushrooms, white soup, salt, and pork tenderloin slices. Add Shaoxing wine and scallions, stir fry and thicken slightly. Drizzle with bright oil and stir fry. Remove from the pot and serve on a plate