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What is Baokang mushroom? Authentic Hubei Baokang specialty: Baokang shiitake mushrooms
Content summary:Do you want to know what Baokang shiitake mushrooms are? This article is a detailed introduction to the special product of Hubei Baokang - Baokang shiitake mushrooms. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Baokang shiitake mushrooms. The full text takes about 5 minutes to read, mainly including the basic introduction of Baokang shiitake mushrooms and their nutritional value? What are the product characteristics of Baokang shiitake mushrooms? How did the history of Baokang shiitake mushrooms come about? Tasting and eating methods of Baokang shiitake mushrooms, etc
Basic introduction of Baokang shiitake mushrooms
Shiitake mushrooms are excellent edible mushrooms, and modern medical research has found that they contain anti-cancer substances. Fragrant mushrooms grow on dead chestnut, oak, lacquer, maple and other trees in the jungle, and are not tolerant to high temperatures. Their fruiting bodies grow from the beginning of winter to before the Qingming Festival in the following spring, and are harvested in mid to late spring
What are the nutritional values of Baokang shiitake mushroomsShape: round and straight body, thick mushroom umbrella, smooth cover
Color: mostly yellow brown or black brown, bright and beautiful color
Aroma: light mushroom aroma
Taste: delicious and smooth when cooked
How does the history of Baokang mushroom come aboutTasting and eating methods of Baokang shiitake mushrooms
Shiitake mushroom chicken soup
Ingredients: chicken thighs, shiitake mushrooms, bamboo shoots2. This bamboo shoot was recommended to me by the boss, it's called Maojian bamboo shoot, or you can use other bamboo shoots instead. Don't be too rigid, today the main characters are mushrooms and chicken. Soak the bamboo shoots and then cut them into sections
3. Chicken thigh meat, wash it clean, cut it into pieces, it doesn't matter if it's slightly larger
4. Bring the water to a boil in the pot, blanch for 3 to 4 minutes to remove the blood, and then remove it
5. Add cold water to the pot, add chicken pieces for a short time, add ginger slices, and add Baijiu<6. When the water in the pot boils, pour in the sliced mushrooms and add some salt8. Bring to a boil over high heat and simmer slowly over low heat for 30 to 40 minutes. When the chicken is tender, it can be taken out of the pot. If it's not salty, add some salt yourself and taste the soup with a spoon. Add some chopped scallions and it's ready to serve
Shape: round and straight body, thick mushroom umbrella, smooth cover
Color: mostly yellow brown or black brown, bright and beautiful color
Aroma: light mushroom aroma
Taste: delicious and smooth when cooked
How does the history of Baokang mushroom come aboutTasting and eating methods of Baokang shiitake mushrooms
Shiitake mushroom chicken soup
Ingredients: chicken thighs, shiitake mushrooms, bamboo shoots2. This bamboo shoot was recommended to me by the boss, it's called Maojian bamboo shoot, or you can use other bamboo shoots instead. Don't be too rigid, today the main characters are mushrooms and chicken. Soak the bamboo shoots and then cut them into sections
3. Chicken thigh meat, wash it clean, cut it into pieces, it doesn't matter if it's slightly larger
4. Bring the water to a boil in the pot, blanch for 3 to 4 minutes to remove the blood, and then remove it
5. Add cold water to the pot, add chicken pieces for a short time, add ginger slices, and add Baijiu<6. When the water in the pot boils, pour in the sliced mushrooms and add some salt8. Bring to a boil over high heat and simmer slowly over low heat for 30 to 40 minutes. When the chicken is tender, it can be taken out of the pot. If it's not salty, add some salt yourself and taste the soup with a spoon. Add some chopped scallions and it's ready to serve
Tasting and eating methods of Baokang shiitake mushrooms
Shiitake mushroom chicken soup
Ingredients: chicken thighs, shiitake mushrooms, bamboo shoots 2. This bamboo shoot was recommended to me by the boss, it's called Maojian bamboo shoot, or you can use other bamboo shoots instead. Don't be too rigid, today the main characters are mushrooms and chicken. Soak the bamboo shoots and then cut them into sections 3. Chicken thigh meat, wash it clean, cut it into pieces, it doesn't matter if it's slightly larger 4. Bring the water to a boil in the pot, blanch for 3 to 4 minutes to remove the blood, and then remove it 5. Add cold water to the pot, add chicken pieces for a short time, add ginger slices, and add Baijiu<6. When the water in the pot boils, pour in the sliced mushrooms and add some salt 8. Bring to a boil over high heat and simmer slowly over low heat for 30 to 40 minutes. When the chicken is tender, it can be taken out of the pot. If it's not salty, add some salt yourself and taste the soup with a spoon. Add some chopped scallions and it's ready to serve