Grilled Shiitake Mushrooms and Quail Eggs
Overview
Due to its rich nutrition, refreshing aroma and delicious taste, it is known as the king of mushrooms, queen of mushrooms and crown of vegetables. Not only does it rank above straw mushrooms and oyster mushrooms, but it is also known as the Queen of Plants and is one of the mountain treasures. Lentinus edodes has an umbrella-shaped cap with a diameter of 3 to 6 cm. It is yellow-brown or dark brown, with white gills, yellow stipe, and cotton-like white scales, which are not obvious after drying. Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Because shiitake mushrooms contain agaric acid, trichoic acid, etc. that are rare in general foods, they taste particularly delicious. Shiitake mushrooms grow in winter (from the beginning of winter to before the Qingming Festival in the following year). The main production areas are in the mountainous forest areas of Zhejiang, Fujian, Jiangxi, Anhui and other provinces. Shiitake mushrooms are fresh and fragrant and are excellent edible fungi.
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Ingredients
Steps
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Ingredients: 7 shiitake mushrooms, 8 quail eggs, appropriate amount of soybean paste. Wash the shiitake mushrooms, cut off the legs and a little bit.
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.Brush the inside of the shiitake mushrooms with soybean paste and sprinkle in a few pinches of salt if you are afraid they are not flavorful enough.
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.Crack in the quail eggs.
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.Preheat the oven to 185 degrees and bake on the middle rack for 20 minutes.
