Leye Mushroom [Guangxi Leye Specialty]

What is Leye mushroom? Authentic Guangxi Leye Specialty: Leye Mushroom

Content Summary:Do you want to know what Leye Mushroom is? This article is a detailed introduction to the local specialty of Leye in Guangxi - Leye Mushroom. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Leye Mushroom. The full text takes about 8 minutes to read, mainly including the basic introduction of Leye Mushroom and its nutritional value? What are the product characteristics of Leye mushroom? How to distinguish between genuine and fake Leye mushroom? Tasting and eating methods of Leye mushroom, etc

Basic Introduction to Leye Mushroom

Mushroom is the star among mushrooms.

. The top surface of the mushroom is light black, the mushroom pattern is bursting with flowers, white, and the bottom of the mushroom is light yellow. The mushroom is named after its patterned top surface. The colder the weather, the higher the yield and quality of shiitake mushrooms. The meat is thick, tender, and delicious, giving it a refreshing taste. Leye shiitake mushroom is a new type of edible mushroom developed in modern times. It is a mushroom that artificially changes the normal growth and development of shiitake mushrooms by controlling natural conditions such as temperature, humidity, light, and ventilation during the production process, causing the mushroom cap to form a brown white pattern, thus forming shiitake mushrooms. Mushroom does not use pesticides, fertilizers, or any hormones in the production process, is not contaminated, and can meet organic food standards

What is the nutritional value of Leye mushroom

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

How to distinguish the authenticity of Leye mushroom

1. Visual inspection: mainly looks 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

Tasting and eating methods of Leye mushroom

Steamed mushroom with phoenix wings

Ingredients: 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, take out the ginger slices, and place the mushrooms facing up. Fragrant Dew Stewed Mushroom

Note: It is generally edible, especially suitable for patients with urinary incontinence, hypertension, hyperlipidemia, gallstones, anemia, pediatric rickets, dizziness, colds, measles, mucosal ulcers, skin inflammation, and gum bleeding