It is often eaten by steaming, stewing, frying and stewing. If it is cooked with meat such as chicken and duck, it tastes better. It is famous for its mellow and delicious taste, refreshing fragrance and crystal clear soup color. Nutritional analysis of russula: 1. russula contains protein, carbohydrates, minerals, vitamin B, vitamin D, vitamin E, and trace elements such as nicotinic acid, iron, zinc, selenium and manganese, which are rare in other foods. 2. It contains a variety of essential amino acids and other ingredients, and has the effects of nourishing yin and tonifying kidney, moistening lung and promoting blood circulation, strengthening brain and caring skin. Regular consumption can strengthen the body and prolong life. 3. About 25% of protein contained in Russula is soluble in water, about 50% can be digested and absorbed by human body, and only about 25% cannot be absorbed by human body. 4. At the same time, it contains polysaccharide anticancer substances, which is beneficial to blood circulation, reduces cholesterol in blood and inhibits cancer cell metastasis, and has certain curative effect on treating spinal neurosis in China. 5. It can also prevent children's dyspepsia and rickets, improve the normal glucose metabolism and immune function of the body, and is beneficial to the decrease of breast milk juice, anemia and cancer. It is a natural food with special dietotherapy value. The mycelium of Russula can't be separated, so it can't be cultivated artificially so far, and it is becoming more and more precious. Its stem is different from other mushrooms, not only not brittle, but also hard and tough. When picking, use bamboo sticks or other tools to insert into the bottom layer and pry it up. Red mushrooms are generally born in groups, and snakes and insects in the mountains often spit on mushrooms. In order to avoid poisoning, fresh mushrooms should be cooked at the same time as rice grains. If the rice grains are blue, it means that mushrooms are poisonous and unfit to eat. In southern Fujian, women must eat red mushrooms to supplement their nutrition during childbirth; It is very popular in Guangzhou, Hong Kong and Southeast Asian countries. "Compendium of Materia Medica" records that "russula is clear in taste, warm in nature, appetizing and antidiarrheal, detoxifying and nourishing, and it can prolong life if taken frequently". It can be seen that russula was eaten by predecessors as early as the Ming Dynasty. Russula has the effects of invigorating spleen and liver, nourishing blood and stomach, and strengthening kidney. When local people have a bad taste, they often use red mushrooms to adjust their appetite; Children with diarrhea can stop diarrhea with red mushroom bud stew; Women eat some red mushrooms to nourish and keep healthy. Therefore, russula is also called "Southern Red Ginseng". Local stewed chicken, duck, eggs, pork bellies and pork chops with some red mushrooms not only make them colorful, but also make the soup sweet and delicious. Because russula is not only a natural monosodium glutamate from ancient times to the present, but also a unique natural pigment, it has become a valuable serving and gift for banquets and welcome gifts, and has sold well at home and abroad. Russula has a unique growth environment. As the local proverb says, "without seeds, there are no flowers all year round." The tender, the better. The older you get, the more scum you have. " This characteristic of russula is summed up vividly. Since ancient times, it has neither flowers nor seeds. It grows naturally every year and grows in a high temperature and high humidity climate. It grows in a more unique area, only on fertile soil under dense bodhi trees. Although it has no flowers and no species, it has the land of its ancestors, where it thrives every year. Mushroom pickers still go back to the old mushroom cave year after year to pick mushrooms. Real red mushrooms have a dark red front, a dark red center, and horizontal wrinkles. The ventral folds of the mushroom cover are fine and uniform, showing light gray blue, and the mushroom feet are short and round. The russula with full open leaves and broken leaves is the mushroom that will expire, but the soup is delicious, and the mushroom without umbrella has no residue. The russula with a half-open leaf cover, like a bicycle bell, belongs to the first-class russula and is fragrant and delicious. Mixing several dishes in one pot is unique. The unopened russula bud, though immature, is sweet and tender. Russula is easy to preserve. After drying, it will not deteriorate for a long time, and it can also emit a burst of fragrance, which makes people feel relaxed and happy. Guidance on the practice of red mushrooms: usually eaten by steaming, stewing, frying and stewing. It will taste better if cooked with meat such as chicken and duck. It is famous for its mellow and delicious taste, refreshing fragrance and crystal clear soup color.