Edible fungi are not only delicious but also highly nutritious, making them a popular choice in Chinese cuisine. Known as a prized vegetable and a highlight on many banquet tables, they have been enjoyed for centuries. Over time, the Chinese people have developed various cooking techniques to bring out their unique flavors. Below are some traditional methods of preparing edible mushrooms:
**Mushroom Cooking Methods**
**(a) Soft-Fried Mushrooms**
As described in "Mushroom" (1984, 2:46), this dish is a classic preparation that highlights the texture and taste of fresh mushrooms.
**Ingredients:**
- 24 fresh mushrooms
- 3 eggs
- 1.5 teaspoons of dried lingzhi powder
- 2 cups of chicken broth
- 7 grams of salt
- 3 grams of MSG
- 1.5 tablespoons of ketchup
- 3 drops of sesame oil
- 3 grams of pepper
- 5 grams of Shaoxing wine
- 1 kg of lard (actual usage around 300g)
**Preparation:**
1. Boil the mushrooms briefly in water, then rinse and drain.
2. Heat a wok, add chicken broth, mushrooms, salt, Shaoxing wine, pepper, and MSG. Simmer until the sauce thickens. Set aside.
3. Beat the egg whites with chopsticks and mix in the lingzhi powder to create a thick paste.
4. Reheat the wok with lard until it's about 40% hot. Add the mushrooms and fry until golden. Remove and set aside. Serve with a tomato sauce.
**(b) Mushroom Burst with Double Red**
From "Mushroom" (1983, 1:35), this dish combines mushrooms with pork and fish balls for a rich flavor.
**Ingredients:**
- 8 fresh mushrooms
- 1 pound of fresh pork
- 20 fish balls
- 5 tablespoons of soy flour
- 1 onion, 1 egg, cooking wine, and a little soy sauce
**Preparation:**
1. Boil the pork with a bit of water, wine, and onion until tender. Remove the onion and set aside the broth.
2. Add soy sauce and sugar to the broth, then mix in the egg and soy flour to make a paste. Spread it on a small plate and fry it. Add fish balls and stir-fry.
3. Pour out two-thirds of the oil, add mushrooms and a bit of salt to make a mushroom soup. Combine with the fried "double red" and cook until the sauce reduces. Serve.
**(c) Mushroom Chicken Claw Soup**
As mentioned in "Mushroom" (1981, 3), this hearty soup is both nourishing and flavorful.
**Ingredients:**
- 15 chicken claws
- 3 fresh mushrooms
- 2 slices of ham
**Preparation:**
1. Wash the chicken claws, blanch them slightly, and place them in a pot with ham, onion, ginger, and rice wine.
2. Add 1.5 kg of clear water and steam for 1.5 hours. Remove the onion and ginger, add the mushrooms, and continue steaming for 30 minutes. Season with salt and MSG before serving.
**(d) Mushroom Crust Recipe**
This recipe features a crispy crust made from mushrooms and a savory sauce.
**Ingredients:**
- 2 pieces of mushrooms
- 1.5 pieces of rice bran
- 3 points of fine salt
- 1 piece of bitter tomato sauce
- 5 pieces of cooked lard (actual use 1 piece)
- 1.5 pounds of fresh soup
- 1 point of MSG
- 3 money of sugar
- 2 money of sesame oil
- 5 points of water starch
**Preparation:**
1. Cut the mushrooms into small pieces and remove any burnt parts. Shape them into 3-inch squares.
2. Heat the pan, add lard, and sauté with tomato sauce. Add broth, salt, sugar, and mushrooms. Cook until done, then top with sesame oil and serve in a bowl.
3. Fry the mushrooms in hot lard until golden, drain, and add the mushroom marinade. Serve immediately.
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