Yuhuang mushroom, also known as Jinding Side, Jinding Mushroom, Jade Emperor Mushroom and Golden Oyster Mushroom, ** Mushroom, Yuhuang Mushroom, is a prestigious Northeast specialty. It belongs to the subphylum Basidiomycetes, Stratomycetes, Umbellifera, Ostomyceae, and Centrosis. The body of the elm mushroom is mostly clustered or clustered, and it is golden yellow. The cap is trumpet-shaped, smooth, the flesh is tough, the edge is involuted, the flesh is white, extended, slightly dense, and the length is different. The stipe is white to pale yellowish, partial, and has fine hairs. The elm mushroom is golden in color, gorgeous and beautiful, and looks like a beautiful flower.
Wild elm mushroom likes to grow on the dead stumps of broad-leaved trees such as birch, elm, and oak, and is mainly distributed in Heilongjiang, Jilin, Liaoning, Yunnan, Guangdong, Hebei and other places in China.
At present, the artificial cultivation of Yuhuang mushroom has been realized, and the cultivation technology is mature, including clinker cultivation, raw material cultivation and fermentation cultivation. Ulmus elm is a wood-decaying fungus with strong mycelial vitality, which can grow and develop on the sawdust medium of broad-leaved trees such as elm, poplar, birch, linden, locust tree, etc., and can also grow and develop on the sawdust medium of pine, fir and cypress, but the yield is low. It can also grow on cottonseed husks, waste cotton, corn cobs, straw, and waste culture materials where straw mushrooms and mushrooms have been cultivated. Among them, the yield of Ulmus elm cultivated using cottonseed husk, waste cotton and corn cob was higher.
Rich in protein, amino acids and vitamins, it contains 17 kinds of amino acids, and is rich in 8 kinds of amino acids that are essential for the human body. In particular, the content of glutamic acid is the same as that of straw mushrooms, which are the most abundant among other mushrooms. It is also rich in potassium, sodium, calcium, iron, zinc, as well as vitamin C, niacin, pantothenic acid, etc., which is a high-nutrient and low-calorie food, with precious medicinal and edible homologous properties.
With its bright color, beautiful body, mellow smell, crisp and tender texture and delicate taste, it is a rare medicinal and edible homologous ingredient. Because of its crispness and tenderness, fresh products have a short shelf life, so they are often marketed in the form of dried products.
It can be stir-fried, fried, roasted, grilled, or used to stew soups, and it is delicious and smooth on the palate. It can be stir-fried with lean meat, pickled vegetables, bamboo shoots, ham meat, belly slices, or stewed in meat. Dried elm mushrooms are more flavorful after being soaked in water, and are a good raw material for cooking and stewing soups. After chopping the elm mushrooms, they can be used to make dumplings, buns, wontons, etc., and the taste is very delicious.
When buying elm mushrooms, you need to learn to distinguish the difference between wild and cultivated mushrooms. Wild Ulmus mushrooms are mainly produced in Yichun, Mudanjiang and other places in Heilongjiang, because the natural conditions of these places, such as temperature, sunshine, topography, cycle, etc., are very suitable for the growth of Ulmus ulmus, so the nutritional value and quality of wild Ulmus mushrooms are higher. Generally speaking, wild elm mushrooms are brighter in color, richer in flavor, and shorter in stalks, and merchants generally do not cut them short; The artificially cultivated elm mushroom appears whiter, the whiter the color, the greater the possibility of fakes, and the stalk is longer, and merchants generally cut it short, so it looks more neat.
About the storage method of elm mushroom:
1.Fresh elm mushrooms should not be washed before eating, and keep them in their original state;
2.In spring and early summer, it can be stored in the refrigerator; In summer, it can be put in a food sealed bag and put in the refrigerator; In winter, you can put it in a fresh-keeping bag and put it in a room temperature room;
3.For fresh elm mushrooms, it is recommended to eat them as soon as possible, and they can generally be stored for about 1-3 days according to the above methods;
4.Dried elm mushrooms only need to be left at room temperature and soaked in water when eating. Dried elm mushrooms are stored for a longer time and their nutritional value will not be lost.
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