有人说,蘑菇具有酸甜苦辣成之外的第六种味道——鲜味。因此,当它与别的食物一起混合烹饪时,是很好的“美味补给”。为发挥每种菌类的优势,不妨使用不同烹调方法。香菇:味道重,比较适合烧、油焖,比如在热油里放入姜葱,翻炒3分钟左右,或者在清蒸鱼里面配香菇。 Some people say that mushrooms have a sweet and sour taste into the sixth flavor - flavor. So, when it’s mixed with other foods to cook, it’s good to be “Delicious Replenisher.” To take advantage of each fungus, may wish to use different cooking methods. Mushrooms: heavy taste, more suitable for burning, stewing, such as hot oil into the ginger, stir fry for about 3 minutes, or in the steamed fish with mushrooms.