Hypsizygus marmoreus (Peck)H.E.Bigelow, also known as Jade mushroom and Jade mushroom, belongs to the Basidiomycete subphylum, the class of Stratum, Agaricus, the family of White Mushrooms, and the genus Jade mushroom. The mushroom is beautiful in appearance, crisp and tender in texture, fresh in taste, and has a sea crab flavor. It is called "crab-flavored mushroom" and "seafood mushroom" in Japan. Currently, there are two strains cultivated: light gray and pure white. The white strain is also known as "White Jade Mushroom" and "Jade Dragon Mushroom" and is very popular in the market.
The mushroom is rich in nutrients. According to analysis, each 100 grams of fresh mushroom contains 3.22 grams of crude protein, 0.22 grams of crude fat, 1.68 grams of crude fiber, 4.56 grams of carbohydrates, and 1.32 grams of ash. The content of phosphorus, iron, zinc, calcium, potassium, and sodium is very rich. The content of vitamins B1, B2, B6, and C is also higher than that of ordinary mushrooms. It is a very precious edible mushroom.
Chicken leg meat has a high proportion of protein, many varieties, and high digestibility. It is easy to be absorbed and utilized by the human body and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development. It is an important source of fat and phospholipids in China's dietary structure. Chicken has a good therapeutic effect on chicken legs for malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
Stewed chicken leg with mushroom
Recipe Recommendations
- hypsizigus marmoreus 1 box
- chicken leg meat 1 thigh
- Jiang few slices
- onion 2 trees
- garlic appropriate amount
- octagonal one
- Weijixian soy sauce appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- cooking wine 1 scoop
Steps for Stewed chicken leg with mushroom
1
Chop the chicken leg into large pieces, wash and set aside.
2
A box of Hypsigus marreus mushrooms.
3
Remove the roots of Hypsiphus marreus mushrooms and wash them for later use.
4
Wash the onions and cut them into sections, slice the garlic, slice the ginger, and an anise.
5
Boil boiling water in the pot and blanch the chicken legs to remove blood.
6
Heat the oil in the pan, add ginger slices, garlic slices and chopped green onion slices and saute until fragrant.
7
Add the blanched chicken legs and stir fry.
8
Stir fry for a while, add 1 spoonful of white vinegar and 1 spoonful of cooking wine to create the aroma.
9
Add two spoonfuls of delicious soy sauce and stir fry well to add flavor to the chicken leg meat.
10
Add Hypsigus marreus, star anise, appropriate amount of salt and water, cover and bring to a boil.
11
Bring to a boil and simmer for 20 - 30 minutes over medium heat, add the spring onions recently.
12
It's quite good to have a nice bowl.Stewed chicken leg with mushroom Make Tips
Warm reminder: The amount of soy sauce and salt is based on the amount of water and ingredients, and should be adjusted according to personal taste.