The umbilicus of the black-skinned chicken mushroom is hemispherical when it is young and gradually stretches. Its cap surface is smooth, and the top is significantly raised in the shape of a hat. The color is mainly gray-brown. After maturity, the edge of the mushroom cap will turn up, which is called opening the umbrella by industry insiders.
The black-skinned chicken mushroom has tender meat, strong fragrance, and delicious taste. It is a unique one in the rich resource treasure house of edible and medicinal mushrooms. Its effect of enhancing the flavor is far superior to that of MSG, because it has a high content of sodium glutamate. Therefore, whether it is stir-fried, steamed or made into soup, it tastes delicious and is a rare delicacy on the table.
Black-skinned Alpinia fasciata not only contains the protein and fat needed by the human body, but also contains calcium, phosphorus, iron, riboflavin and other nutrients. It is an ideal food therapy for the weak, sick and elderly.
Black-skinned Alpinia fasciata is a saprophytic or soil-borne fungus, suitable for growth in a slightly acidic or neutral environment: the optimal temperature for mycelium growth is 20℃~25℃, and it usually takes about 40 days for mycelium to fill the bag, and it can reach physiological maturity after another 40 days of cultivation; it likes to be cultivated with soil covering, but it can also produce mushrooms without soil covering; it is a typical medium-high temperature edible chrysanthemum variety, and it can generally be arranged to make mushroom sticks twice in winter and spring, and cultivate mushrooms in spring, summer and autumn.
Cultivation points:
1. Base material formula and its processing;
2. Fungus bag fermentation;
3. Post-ripening culture: mushroom management and post-harvest management.
Stir-fried black-skinned Alpinia fasciata
Ingredients: 300 grams of black-skinned Alpinia fasciata, one green and red pepper, 2 or 3 cloves of garlic, salt, soy sauce, and chicken essence.
Steps:
1. Wash the black-skinned Alpinia fasciata;
2. Cut the green and red peppers into strips;
3. Heat the oil, add the garlic and stir-fry for about five seconds before adding the black-skinned Alpinia fasciata;
4. Stir-fry until the water slowly overflows and it slowly softens, then add soy sauce and chicken essence, continue to stir-fry until the water slowly overflows and it slowly softens, then add soy sauce and chicken essence, and continue to stir-fry;
5. When the black-skinned Alpinia fasciata is almost soft and there is water in the pot, add the peppers;
6. Turn off the heat, serve on a plate, and start enjoying the taste feast it brings us.
