Fried meat with Hypsizygus marmoreus(zhen ji gu chao rou )

Fried meat with Hypsizygus marmoreus

Introduction:

"Hypsizygus marmoreus is an excellent edible fungus in north temperate zone. The taste of Hypsizygus marmoreus is fresher than Pleurotus ostreatus, the meat is thicker than Pleurotus ostreatus, the quality is stronger than Lentinus edodes, the taste is excellent, and it also has a unique crab flavor. The mushroom is rich in nutrition. It contains 3.22g crude protein, 0.22g crude fat, 1.68g crude fiber, 4.56g carbohydrate and 1.32g ash per 100g fresh mushroom. The content of phosphorus, iron, zinc, calcium, potassium and sodium is very rich. The content of vitamin B1, B2, B6 and C is also higher than that of ordinary mushrooms. It is a very precious edible mushroom. Since 1970s, Hypsizygus marmoreus has been popular in Japanese market After that, it was introduced into China.. In Japan, there is a saying that the fragrance is in the mushroom and the taste is in the mushroom. In the supermarket, I see people who sell meat without flowers. They have skin, fat and thin, fat and thin, and they are thinner. When I think of using Hypsizygus marmoreus to cook meat, it should be the most delicious. And then with vegetables, fat but not greasy, aroma is very attractive, is also the best way to eat Hypsizygus marmoreus

Production steps:

Materials required:

Pork: 300g

Hypsizygus marmoreus: 200g

Potatoes: 1

Green pepper: 1

Red pepper: 1

Oyster sauce: right amount

Soy sauce: moderate

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhen Ji Gu Chao Rou