Stir-fried white jade mushrooms
Overview
The white jade mushroom belongs to the order Agaricales, Trichotriaceae, and the genus Bleurotus. It is a rare edible fungus and is known as the golden branch and jade leaf among edible fungi. The whole body is white and crystal clear; the taste performance is superior, the mushroom body is crisp, tender and smooth, making it a delicious taste. White jade mushroom has the effects of improving the body's immunity, analgesizing, sedating, relieving cough and reducing phlegm, laxative and detoxifying, and lowering blood pressure. Its protein content is higher than that of ordinary vegetables, with a suitable proportion of essential amino acids and a variety of trace elements and other essential substances for the human body. In order to achieve good health care effects, it should be consumed for a long time. It is rich in nutrients and contains a large amount of polysaccharides and various vitamins. It can improve the body's metabolism and lower cholesterol when used regularly. It can be consumed by the general population.
Tags
Ingredients
Steps
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Remove the old roots of white jade mushrooms and wash them.
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Boil water in a wok, pour in the white jade mushroom blanch water and let cool.
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Shred the green onions, shred the ginger, and prepare black fungus, diced carrots, and wolfberry.
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Shred the lean pork.
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Add base oil to the wok and stir fry.
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Add shredded pork and stir-fry until color turns white.
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Add white jade mushrooms and stir-fry.
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Add a little soy sauce, salt, diced carrots and stir-fry.
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Thicken the gravy with water starch, pour in a few drops of sesame oil, and sprinkle in minced coriander.
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Remove from pan and plate.
