Description
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Agaricus blazei is also known as Brazilian mushroom, small matsutake, and Pasteurian mushroom, because agaricus blazei is native to Brazil and Peru. The main growing season of agaricus blazei is in summer and autumn. The required growing environment is
high temperature, humidity and ventilation. Agaricus blazei has an almond-like fragrance, crisp taste, tender mushroom cover and crisp stem. Agaricus blazei is rich in nutrition and protein, which contains 18 kinds of amino acids, including 8 kinds of
amino acids necessary for human body; Agaricus blazei velvet also contains nucleic acid, ergosterol, outer edge lectin, mannan and other polysaccharides; Agaricus blazei contains vitamin B1, vitamin B2, nicotinic acid and other vitamins
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Features & details
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Cleaning method of dried agaricus blazei. Dry agaricus blazei mushrooms need to be soaked before eating. Generally speaking, warm water of about 40? is the most suitable. Soak it for about 30 minutes until it recovers its elasticity. You can also dry
agaricus blazei in cold water, but it takes longer to soak in cold water, so warm water is appropriate.
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Preservation method of Agaricus blazei Fresh agaricus blazei mushrooms taste very fresh, but are also difficult to maintain and will deteriorate if left at room temperature for a few hours. And the low temperature inside the refrigerator, can firmly lock
this delicious to lock. Practice is: wash matsutake with plastic wrap, put in the refrigerator can keep fresh for 2 to 4 days. If you buy dried agaricus blazei mushrooms, then you can find a dry place and keep out of the light.
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Agaricus blazei grilled steak material Agaricus blazei, beef and cucumber meat, a little green beans, eggs, a little French incense. Seasoning bread bran, refined salt, Shaoxing wine, oyster sauce, mushroom stock, orange juice, salad oil.
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practice (1) Cut beef and cucumber meat into large pieces, beat loose with a meat hammer on both sides, marinate with shaoxing wine and refined salt, drag egg liquid, stick bread bran into hot oil and fry until cooked on the plate. (2) Wash the agaricus
blazei and change the knife. Heat the pot with oil and add oyster sauce, orange juice, stock, salt and agaricus blazei to boil, thicken the sauce and pour over the steak.
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Agaricus blazei braised chicken soup 1. Soak agaricus blazei in water for soft use, peel and wash the chicken and cut it into several large pieces, peel and cut the carrots into pieces, and wash the jujube for use; 2, the chicken and lean meat slightly "
fly" into the water, and then put all the ingredients into the soup pot, add water according to the method of soup, about 2 hours to complete, out of the pot before the salt seasoning.
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