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顶级云南香格里拉野生羊肚菌(常规装)

Wild True Morel Mushroom (Large Premium A+)

库存情况: 有库存

$14.99
原产地 : 云南香格里拉
产品特点 : Wild True Morel Mushroom Premium A+ 天然风干野生羊肚菌,顶级品质,无沙,无破损,出口韩日级别。
产品功效 : 香气浓郁,味道超级鲜香。
适用人群 : 羊肚菌含粗蛋白20%、粗脂肪26%、碳水化合物38.1%,还含有多种氨基酸,特别是谷氨酸含量高达1.76 %。羊肚菌所含丰富的硒是人体红细胞谷胱甘肽过氧化酶的组成成分,另方面能加强维生素E的抗氧化作用。

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产品说明

详情

产 品 特 点
 
产地:云南香格里拉
级别:特级
规格:野生羊肚菌原朵干品,菌脚剪除干净无沙
风干:自然晾晒
颜色:褐色/灰色
味道:浓烈茶香味
本品为带柄整菌干品,根据菌伞大小分为大号和小号2个级别。
大号: 菌伞长度平均在5-8CM
小号: 菌伞长度平均在2-5CM

 羊肚菌

Origin: Shangri-La, Yunnan

Grade: Premium A+

Specifications: Wild morel whloe piece product

Dried: Sun Dried

Color: Brown / Gray

Taste: Light tea flavor

This product is a dry product with a handle, divided into two grade acoording to the size of the umbrella.

Large size: The length of the umbrella is 5-8CM on average.

Small: The length of the umbrella is 2-5CM on average.

产 品 说 明

羊肚菌是一种珍稀食用菌品种,因其菌盖表面凹凸不平、状如羊肚而得名。羊肚菌(Morchella),又名草笠竹,是一种珍贵的食用菌和药用菌。

到目前为止,還沒能证实羊肚菌与任何的树种有特殊的共生关系,但有经验的采摘者坚信其中有关联。那些通常和羊肚菌联系在一起的树包括白蜡树、美国梧桐、鹅掌楸、已经死亡或将要死亡的榆树、杨木和老的苹果树。此外,通常落葉植物附近會比松柏目植物附近更容易找到羊肚菌。

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their cap. Morels are Prized by gourmet cooks, particularly in French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan , where these highly prized fungi are found in abundance.

营 养 和 功 效

羊肚菌是子囊菌中最著名的美味食菌,其菌盖部分含有异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸和缬氨酸7种人体必需的氨基酸。羊肚菌的营养相当丰富,据测定,羊肚菌含粗蛋白20%、粗脂肪26%、碳水化合物38.1%,还含有多种氨基酸,特别是谷氨酸含量高达1.76 %。因此,有人认为是“十分好的蛋白质来源”,并有“素中之荤”的美称。人体中的蛋白质是由20种氨基酸搭配而组成的,而羊肚菌就含有18种,其中8种氨基酸是人体不能制造的,但在人体营养上显得格外重要,所以被称之为“必需氨基酸”。

另外,据测定羊肚菌至少含有8种维生素:维生素B1、维生素B2、维生素B12、烟酸、泛酸、吡哕醇、生物素、叶酸等。羊肚菌的营养成份,可与牛乳、肉和鱼粉相当。因此,国际上常称它为“健康食品”之一 。

羊肚菌所含丰富的硒是人体红细胞谷胱甘肽过氧化酶的组成成分,另方面能加强维生素E的抗氧化作用。

While most morel enthusiasts cherish this particular mushroom for its exceptional taste and culinary applicability, less attention is given to its physiological effects on the body.  This is unfortunate, because, like many members of the fungal kingdom, morel mushrooms possess important nutritional and medicinal properties that can play key roles in optimizing the health of those who consume them.

Morel mushrooms are good source of iron and copper. 66 gram of Morel mushroom provides 8.041 mg of iron, 0.412 mg of copper, 3.4 µg of vitamin D, 128 mg of phosphorus, 0.387 mg of manganese, 1.34 mg of zinc and 0.315 mg of vitamin B5, 1.8 grams of total dietary fiber, 2.06 gram of protein, 13 mg magnesium and 0.38 total fats.

It possesses Vitamin D and Vitamin B like other mushrooms. They are rich in nutrients such as protein, dietary fiber and minerals such as iron, copper, phosphorus, manganese, zinc and potassium. It possesses an antiviral, antioxidant, immunoregulatory and anti-tumour growth activity that helps to prevent the body from various health ailments.

规格说明

运费标准

平邮:

  • 美国:4-7个工作日
  • 加拿大:10-15工作日(具体情况视海关清关速度)

加急:

  • 南加州:1工作日
  • 美国其他地区:2个工作日
  • 加拿大:不提供加急服务

运费标准:

  • 美国地区平邮配送:免运费
  • 美国地区3天配送:$2.99/磅
  • 美国地区加急配送:$15/磅起,具体收费在购物车中的“输入地址预估运费”项目中可以查询
  • 加国地区平邮配送:首2磅为$20美元,超过2磅的部分每磅增加5美元

中国配送说明:

 

 

 

泡发方法

干的羊肚菌需要经过泡发后才能食用。泡发羊肚菌水的量要适度,以刚刚浸过菇面为宜,大约二三十分钟后水变成酒红色,羊肚菌完全变软即可捞出洗净备用,发菌的酒红色原汤经沉淀泥 砂后要用于烧菜,炖汤。切记这酒红色的原汤是羊肚菌味道和养分的精华所在。

羊肚菌

羊肚菌是许多美食的特色,包括普罗旺斯。它们独特的风味受到全球厨师的青睐,其配方和制作方法旨在突出和保护它。然而,由于已知羊肚菌含有不耐热毒素,因此必须在进食前将其煮熟。

Dried morels need to be foamed before they can be eaten.

The amount of water in the amniotic fluid should be moderate. It should be just soaked in the mushroom surface. After about twenty or thirty minutes, the water turns into wine red. The morel is completely soft and can be removed for cleaning. The red raw soup is used for cooking and stew after sedimentation. Remember that this red wine soup is the essence of the taste and nutrients of the morel.

Morels are a feature of many cuisines, including Provençal. Their unique flavor is prized by chefs worldwide, with recipes and preparation methods designed to highlight and preserve it. However, as morels are known to contain thermolabile toxins, they must always be cooked before eating.

评论

新鲜,香味足 Vivian发表了评论
满意度
没有泥沙,很新鲜。泡发后有类似酱油的香味。炒菜很鲜嫩 (评论日期 2019/10/2)
菌菇完整大只,香气扑鼻 Jing发表了评论
满意度
第一次尝试羊肚菌,感觉很满意。收到后,透过包装看,菌菇外观很完整。开封后凑近一闻,香气扑鼻,没有丝毫的霉味。按照包装上的说明进行发泡,十分顺利,没十几分钟菌菇就变软润了。用发泡后的羊肚菌烧牛尾汤,香气四溢。因为第一次尝试,所以没等牛尾彻底烧烂就盛了一些汤和菌菇实用。菌菇内部有极少量的泥沙。鉴于我基本都没有花费任何精力尝试清理,这些十分少量的泥沙并不影响我的食用。 (评论日期 2019/9/26)

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