Velvet Mushroom Shiitake Mushroom,Velvet Mushroom,Mushrooms Velvet Antler Mushrooms,Natural Mushrooms Velvet Antler Luronggu (1000grams)

Velvet Mushroom Shiitake Mushroom,Velvet Mushroom,Mushrooms Velvet Antler Mushrooms,Natural Mushrooms Velvet Antler Luronggu (1000grams)

How to eat velvet mushroom? 1. Deer Mushroom Soup Prepare 100 grams of antler mushroom, half of an old duck, and appropriate amount of ginger and edible salt. Soak the prepared antler mushroom in water in advance and wash and clean it. After washing the old duck, chop it into chunks and blanch it in boiling water. 2. Deer Mushroom Baby Cabbage Prepare baby cabbage, half antler mushroom 200g tofu soak a little garlic, wash the prepared antler mushroom and tear it into strips with your hands, wash the baby cabbage, heat the oil in the wok, put the garlic in the wok and stir fry until fragrant, then put the treated antler mushroom and baby cabbage in the hot fire and stir fry quickly, then add a little light soy sauce and edible salt. 3. The deer mushrooms should be blanched with boiling water, then copied and drained. Put the oil in the wok and heat it, then add the garlic slice and fry it. Then add the shredded meat and fry it quickly until the shredded meat changes color. Put the handled antler mushroom into the wok, stir fry it quickly and add the appropriate amount of salt and chicken essence to improve the flavor. How is the mushroom preserved? 1. Seal the dried antler pieces and place them in a ceramic jar filled with quicklime in a cool, ventilated place The size of the fruiting body of Velvet Mushroom is generally medium to large, and the diameter of the cap is about 5-16cm, with different shapes. Some are flat and half spherical, some are slightly flat, and the middle is slightly depressed; The color is mostly gray white or dark beige, the surface is bright, smooth and shiny, and the feel is not sticky; The edge of the cap will roll inward at the initial stage of growth, and will stretch outward in an irregular wavy valve split shape at the later stage. The middle part of the mushroom meat is slightly thick and milky white; The bacterial fold is white, showing vertical or flat growth, dense and unequal length; The stipe is white, smooth, solid, some slightly flat, some nearly cylindrical, 3-8cm long, 0.7-1.8cm thick; The spores are nearly spherical, colorless and smooth, with a diameter of 4-7 μ m； The stipe is cylindrical, 6-10cm long, 0.5-1.5cm thick, commonly medium or partial, elastic, white to light, gray to brown at the base. Most of them grow in clusters or clusters together.