Chinese Food

Shui Zhu Mushrooms |

Mushrooms are a veritable rock star among fungi, as they have been used for thousands of years in Asia as a food source and medicine. Shui zhu mushrooms are one of the most common and easily available varieties of mushrooms in China. The mushrooms are pale pink with concentric rings and the stipe or stem is thin and short. The mushroom is in the Stropharia genus and the species Stropharia clavata .

The common name for shiitake mushrooms is Lentinula edodes. The Latin name means “edible fungus”. The shiitake mushroom contains a number of compounds including amino acids, carbohydrates, lipids, phospholipids, and polysaccharides. The edible part, which is also called the “stem”, is a multi-layered structure made up of a hard, woody core, a white inner layer, and a fleshy, edible outer layer. Shiitake mushrooms have a very distinctive flavor and odor, though, and are prized for their taste and for their health-promoting properties. Many dishes are made using shiitake mushrooms. They are available fresh or dried; both are delicious.

You may have already tried the famous Sichuan Beef Shui Zhu (Shui Zhu Niu Ru), Pork Shui Zhu (Shui Zhu Ru Pian) and Fish Shui Zhu, but the spicy, nasty broth goes well with most ordinary ingredients. I like to use one of my family’s creations – mushrooms or shui zhu vegetables.

If mushrooms are cooked properly, they may have a meaty consistency. I’ve posted cumin mushrooms before and got a lot of positive feedback about them. They are relatively easy to cook with because they absorb flavors well and, more importantly, they impart a natural flavor and aroma. For this recipe I use golden needle mushrooms, shiitake mushrooms and button mushrooms. King oyster mushrooms or regular oyster mushrooms are also perfect for this recipe. You can choose whatever you want. You can also add extra vegetables or tofu to the broth.

I highly recommend starting the Shui Zhu series with this variety, as it has no velvety flow and is therefore much easier to prepare.

Instructions

Peel the mushrooms and remove the ends, then slice them evenly. Cut the shiitake and button mushrooms into four equal pieces.

Heat 12 to 20 dried chillies for half a minute, then add 1 tablespoon Sichuan chillies to a wok until lightly seasoned. Remove, allow to cool and coarsely chop. We call it 刀口辣椒, which means you cut the pepper with a knife. This step intensifies the flavor and reduces the pungency. Sichuan cuisine is famous for its aromatic 辣 spiciness, not for its sheer spiciness.

Add 2 tablespoons of oil to the wok and fry the duwanjiang and hot pot spice, if using, on low heat until reddish.

Add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1.  Pour in 800 ml of water.

Simmer the broth for 10 minutes, then add a small pinch of salt and some light soy sauce. Add the mushrooms and bean sprouts.

Cook for 2 minutes and transfer to a serving dish. Sprinkle with chopped garlic, green onions, remaining chilies and Szechuan pepper.

Grape, drizzle with hot oil.

Shui Zhu Mushrooms

Sichuan Shui Zhu Mushrooms

Portions : 2

Calories: 362 kcal

Ingredients

  • 300
    g
    mixed mushrooms
    , button mushroom, shiitake mushroom, golden needle mushroom and button mushroom.
  • 50
    g
    Bean sprouts

刀口辣椒 Chopped chili and Sichuan pepper

Broth

  • 4 tablespoons vegetable oil for frying
  • 2 tablespoonsDuwanjiang
    or half Duwanjiang and half Duwanjiang Soup Base for hot soup
  • 800
    ml
    Hot water as required
  • 2
    green swirls
    , hacked
  • 3 Knoblauchzehen, hackt
  • 1
    Ginger thumbs
  • 1 tbsp. sauce so so so so so soc. sauce so
  • 1/4
    Teel.
    Sugar

Instructions

  1. Peel the mushrooms and remove the ends, then slice them evenly. Cut the shiitake and button mushrooms into four equal pieces.
  2. Heat 12 to 20 dried chillies for half a minute, then add 1 tablespoon Sichuan chillies to a wok until lightly seasoned. Remove, allow to cool and coarsely chop.
  3. Add 2 tablespoons of oil to the wok and fry the duwanjiang and hot pot spice, if using, on low heat until reddish.
  4. Add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1.  Pour in 800 ml of water.
  5. Simmer the broth for 10 minutes, then add a small pinch of salt and some light soy sauce. Add the mushrooms and bean sprouts.
  6. Cook for 2 minutes and transfer to a serving dish. Sprinkle with chopped garlic, green onions, remaining chilies and Szechuan pepper.
  7. Grape, drizzle with hot oil.

Nutritional information

Shui Zhu Mushrooms

Quantity per serving

Calories 362
Calories from fat 279

of the daily costs*.

Fat 31 g48%.

Saturated fat 24 g150%.

Sodium 435 mg19%.

Potassium 729 mg21%.

Carbohydrates 23g8%.

Cellulose 7g29

Sugar 7g8%.

Protein 7g14%.

Vitamin A 960 IU19%.

Vitamin C 8mg10%.

Calcium 59 mg6

Iron 2 mg11%.

* Daily percentages are based on a 2000 calorie diet.

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