Among all foods, auricularia auricula has the highest iron content, which is more than 20 times that of spinach and more than 7 times that of pig liver. Therefore, Auricularia auricula is a good food source for nourishing skin, enriching blood and preventing iron deficiency anemia.
Regular consumption of auricularia auricula not only has the functions of lowering blood sugar, lowering blood fat, resisting cancer and radiation, clearing away heat and moistening lung, delaying aging, but also can prevent iron deficiency anemia, nourish skin and replenish blood. Eating Auricularia auricula every day can eliminate harmful impurities and excess fat left in the human body and make the skin ruddy and shiny.
Seeing this, do you all want to have a fungus dinner at night! Although they all look similar, in fact, the fungus we usually buy is different. Auricularia auricula ripens twice a year. According to the harvest season of auricularia auricula, it can be divided into: spring ear and autumn ear (namely autumn auricularia auricula). The following is the popular science time (knocking on the blackboard) ↓
Chun Er
Spring ear grows in spring, and the fungus picked in spring is called spring ear, and the fungus picked in summer is called Fukumimi, but the taste and quality of these two kinds of fungus are similar, so people are used to calling the fungus picked in front of beginning of autumn "Spring ear".
During the growth of spring ear, the temperature is high and there is much rain. Although it grows fast, it is light in color, thin in ear, low in water absorption and expansion rate, and generally large in size, but its thickness and taste are not as good as that of autumn ear.
Autumn fungus
After growing in beginning of autumn, Auricularia auricula has low temperature, large temperature difference between day and night, long sunshine time, good precipitation of polysaccharide and gum, thicker thickness than spring ear, slightly smaller flower shape, good water spreading, rich accumulated nutrients and strong taste.
Comprehensive comparison, of course, autumn fungus is more outstanding. Today's recommendation is Yanji, Jilin.
Northeast autumn fungus!
Oh, ~
In this rare organic land in Northeast China, our auricularia auricula has been growing naturally according to the law of nature's reproduction, and there is no human intervention in the yield and production period, and then high-quality and undamaged auricularia auricula is manually selected from the rare yield for packaging finished products.
From the mountains, from the nature, adhere to the ecological planting in the place of origin, large-scale production, insist on not ripening, and do not use pesticides. Auricularia auricula absorbs the essence of the sun and the moon, and grows and matures carefree, making it the glory of the highest-grade Auricularia auricula in China.
Auricularia auricula is delicious, but it is not easy to make. Air drying alone is a test of the master's skill. The heat is not enough, the fungus is not dry enough, and it is not easy to preserve. If the heat is too high, the fungus will go bad if it is too dry. Without ingenuity, people can never realize the perfect transformation from auricularia to dried auricularia.
Every piece of autumn fungus we produce is picked by hand and dried naturally, which embodies the experience accumulated by our master for decades. The perfect transformation from fungus to dried fungus exudes the natural flavor carefully prepared by craftsmen.
Good mountains, good water and good labor breed beautiful fungus. Each of our autumn fungus is like a small bowl, crystal clear, and I can't put it down. Soft and delicious, smooth and refreshing, it is the best in black fungus.
Auricularia auricula is a good health product given by nature, and it is also a good nutrition product made by our growers. May it give you warmth and nourish your body and mind in this cold autumn and winter!