【香城遺菇 Urban Mushroom】風乾混合蠔菇 Dried Oyster mushroom

風乾混合蠔菇

當中跟隨收成季節及產量包含菇場的精選蠔菇品種。
(包括以下其中最少兩種：啡色鳯尾菇、白/灰藍牡丹菇、榆黃菇、紅平菇)

蠔菇每天從自設菇房中人手新鮮採收，進行風乾前會置於日光下增加營養轉化，再利用低温風乾，乾燥的過程中來自天然的鳥苷酸(GMP)會大大增加，，令菇的味道更濃厚，營養更完整保留，帶出比鮮菇味道更香的鮮味，食用價值更豐富。

食療價值：

改善精神及腦部健康
追風散寒，舒筋活絡
增強腸胃蠕動及改善腸道健康
降低高血壓，減少膽固醇
增強免疫能力
預防動脈硬化

使用方法: (需煮食用)

使用前先沖洗表面
滾湯(4人份/800ml)
約20克乾菇 ，芫茜，皮蛋
1. 先滾稔乾菇
2. 加入皮蛋及小量芫茜
3. 加入鹽作調味

煮食配菜 (煎炒，蒸物)
1. 先沖洗，再浸泡15-30分鐘，待乾菇吸水變軟 (提前一晚置雪櫃浸泡更稔)。
2. 浸菇水留起，待烹煮時混入，菇味更濃。

泡製即食麵
可加入蠔菇做餸，冷水下菇，充分吸收水份的蠔菇回復爽軟口感，令單調的麵食添色不少。

Dried Oyster Mushroom Mix
(The mix includes two or more selected seasonal oyster mushrooms
Potential species:  Phoenix, Blue/Grey/White, Pink, Golden)

Produced by fresh mushroom cultivated in our own farm by local resources. Before dehydration, we would place the mushroom under light to increase nutrient value. By low temperature dehydration, the GMP content would increase and the nutrient value of the mushroom could be retained, bring a distant favour of the dried mushroom.

Nutrient value:

Support better immune function
Reduce risk of cardiovascular disease
Improve well being
Lower Cholesterol
Reduce aging
Improve digestive function 

Usage (Cooking required before consumption)

Raise before cook.

Soup (4persons/800ml)
1. boil the dried mushroom (~20gram) to soften
2. add coriander and preserved egg
3. add seasoning salt

Stir frying

1. Soak for 15-30 minutes or overnight in the refrigerator for softer texture.
2. Reserve the soup for cooking.
3. Lightly fry it before cooking for better fragrant. 

Instant noodles

Boil with cold water before put in the noodle.