Pork belly mushroom, also known as big cup mushroom, is rich in nutritional value and contains protein, sugar, fat, vitamins and trace elements such as iron and calcium. It tastes crisp and tender, tastes sweet and light, and is suitable for frying and stewing, especially the best choice for hot pot ingredients~~The current production volume is not large in China. The main production area is Zhangzhou, Fujian. The main sales market is limited to several major cities in China. The main transportation route is trains and cars. This mushroom has a long preservation time and can be stored at room temperature for 3 - 5 days.
The scientific name of pork belly mushroom is Big Cup mushroom, also known as Big Cup umbrella, and its English name is BigClitocybe.
In northern China, pig belly mushroom is a relatively common wild edible fungus. It grows in groups on the forest and ground and is collected and eaten by people in the production area. The pork belly mushroom has a unique flavor, with crisp like bamboo shoots and slippery like pork belly, so it is called "bamboo shoot mushroom" and "pork belly mushroom". It is rich in nutrients. According to analysis, the protein content of Porochella mushroom is equivalent to or slightly higher than that of shiitake mushrooms and Flammulina velutipes; the amino acid content in the cap accounts for more than 16.5% of the dry matter, of which essential amino acids account for 45% of the total amino acid, which is higher than most edible fungi. The crude fat content in the cap is as high as 11.4%, and it also contains essential minerals such as molybdenum and zinc, which is very beneficial to human health.
Steamed asparagus and pork tripe mushroom
Recipe Recommendations
- asparagus six
- green pepper a
- red pepper a
- onion appropriate amount
- water starch appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- chicken essence appropriate amount
Steps for Steamed asparagus and pork tripe mushroom
1
Prepare asparagus, divide it into asparagus tips and stems, wash green and red peppers, and have a bag of pork belly mushrooms.
2
A recent photo of pork belly mushroom.
3
Wash pork belly mushrooms under running water.
4
Soak in salt water for a few minutes and remove.
5
Asparagus and pork belly mushrooms are neatly placed on the plate.
6
Pour into a steamer and steam for ten minutes.
7
Pour out the steam from the plate for later use.
8
The steamed pork belly mushrooms are soft and lie down.
9
Remove the pepper seeds from the green and red peppers, cut them into shreds, shred the onions, and mix a small bowl of water starch.
10
Raise the oil pan, add the onions and stir-fry until fragrant.
11
Add a little salt, chicken essence, and fish sauce.
12
Then add water and starch and stir well.
13
Add shredded green and red pepper.
14
Add the water from the steaming mushrooms before.
15
Stir well and pour over the pork belly mushrooms.
16
Just mix well when eating.