Nutrition and delicious ,Fried the sliced cucumber with mushroom and smoked bean curd
By admin on 2015-01-19

Almost Chinese Recipe is very easy to cooking. Recently, I described are simple dishes. I prefer to eat cucumber,so I choose this dish for you. Although this seems very simple, but it’s very comprehensive nutrition. Bean curd contains soy protein, cucumber have vitamins and plants in fiber, mushrooms contain amino acids. Taste of mushroom a bit like the meat. Therefore, the food tastes very rich.

About mushrooms:

Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fibre and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin. Mushrooms are also a source of some minerals, including iron, selenium, potassium and phosphorous.
Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portabello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.
Mushroom and Truffle output in 2005

There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. However even A. bisporus contains ‘agaritine’ which metabolises when eaten into hydrazine, which is carcinogenic, but this chemical is largely or completely removed by cooking.
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known as mushroom hunting, or simply “mushrooming”.
Ingredients:
Cucumber 200g
Dry mushroom 100g
Smoked bean curd 100g

Seasoning:
Salt

Methods:
1.Steep dry mushroom in the cold water unless at least 1 hour.
2.Clean then slice cucumber, add in a little salt in the sliced cucumber and stir them,after 5 minutes drain water with cucumber.
3.Slice bean curd and the dilated mushrooms.

4.Heat up with a little oil in the pot fried mushrooms and bean curd with a little salt about 3 minutes.
5.Pour in all cucumbers in the pot and stir until good combined,dish off.

Attention:
Because you add in salt when pickle cucumbers, so the process of cooking is necessary to put less salt.