Maitake is a rare and medicinal mushroom, rich in vitamins, minerals and dietary fiber. It has good health care and high medicinal value. It is known as the "Prince of Edible Fungi" and "Northern Ginseng".
In Japan, it also has a nice name called "maitake mushroom". Maitake is native to the deep mountains of northern Japan. It is delicious and very rare. Legend has it that it has miraculous effects and can be used for health and healing. According to legend, in the Edo period, this wild mushroom could be exchanged for the same weight of silver from the generals, so that people who occasionally find it in the mountains would dance with excitement, hence the name "maitake mushroom".
Returning to the food itself, the taste of Maitake is even more delicious. I believe that many friends who have eaten it will never forget its taste. It tastes like shredded chicken and is crispy like magnolia, highlighting its freshness, fragrance, tenderness and crispness. Whether you choose to stir-fry it with cold sauce or stir-fry it into soup, you can feel its tender meat immediately after you eat it.
And these, in fact, are inseparable from Maitake's characteristics of "it can be used in a single bubble, but it is still crisp when cooked forever". Therefore, Maitake is highly praised by many culinary masters at home and abroad, and has become a rare "mountain" for many family tables. Jane".
In cooking, Maitake is no different from most fungi. It can be fried, stewed, boiled, etc., and can also be stewed with pork ribs, chicken, duck and other meats. It is full of flavor and is also one of the ideal ingredients for shabu-shabu. .
Ingredients: 30 grams of Maitake, green red pepper, garlic, ginger, light soy sauce, salt, etc.
Practice:
1. Wash the dried flowers of Maitake, soak the hair into small flowers, cut the green red pepper, ginger and garlic for later use. (If it is fresh Maitake flowers, just wash and tear them into small flowers)
2. Then put the oil in the pot and sauté the ginger and garlic, add the Maitake and stir evenly until the scent of bacteria overflows, and add proper amount of boiling water.
3. When the soup is basically dried, add green peppers and red peppers, add appropriate amount of salt, and stir-fry out. A refreshing and delicious stir-fried Maitake is ready.
