Herbal mushrooms

Herbs and mushrooms, also known as orchid mushrooms, originated in the South China Temple of Guangdong, where we began to plant artificially 300 years ago. They were brought into the world by Chinese nationals in the early 1930s. They are an important tropical subtropical mushroom type. They are the third largest plant in the world, with the highest production of mushrooms in the world, mainly in South China. The mushrooms are nutritious and delicious. Every 100g mushroom contains 207.7 mg vitamin C, 2.6 g sugar, 2.68 g coarse protein, 2.24 g fat and 0.91 g grey. Herbal mushroom proteins contain 18 amino acids, of which 40.47-44.47 per cent are required. In addition, there are many mineral elements such as phosphorus, potassium and calcium. Herbs and mushrooms are known for their frequent growth in moist and rotting straw, and are produced in China, Japan, Taiwan and Taiwan. Fat, thick, short, smooth and tasteful

Recipe Recommendations

pork belly 250 grams
straw mushroom 150 grams
cooking wine 3 scoops
soy sauce 3 scoops
rock sugar appropriate amount
salt appropriate amount
ginger 1 block
garlic cloves 4-merous
garlic segment 1 segment
octagonal of 2
shallots appropriate amount

salty and fresh
burn
half an hour
simple

Steps for Herbal mushrooms

Preparation materials: no 40 grams of dry mushrooms replaced with fresh mushrooms

One-two-minute bubble of frozen mushrooms

Five flowers to wash and cut

Five bouquets of meat in hot water, boiled up, washed away and dried up

A couple of minutes after the oil comes in, we'll have a few of them

You don't have to drop the rest of the oil. Put it in the ice cream. Perch

Into the dry-dryed five-flower meat

Put it in ginger, garlic, garlic

I'll put it in the corner and make it smell

Then we put in some wine, and the sauce was evenly colored

Put the right amount of salt and water in the fire

Throw onion knots into the pot. Ten minutes of fire

I'll pour the fried mushrooms in. I'll burn the mushrooms. I'll absorb the soup