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Can crucian carp and fungus be eaten together?
Efficacy: This dish has the functions of warming middle warmer, tonifying deficiency and diuresis, with low fat content and high protein content. Suitable for losing weight and the elderly and infirm. Crucian carp and auricularia auricula also contain high nucleic acid. Regular consumption has moisturizing, skin care and anti-aging effects.

Have dinner together.

1. Common consumption of crucian carp and pig liver can stimulate, but people with boils and fever should not eat it.

2. Auricularia auricula+tea Auricularia auricula contains iron. Severe iron deficiency can lead to anemia. Eating auricularia auricula with tea containing monobutyric acid will reduce the absorption of iron by human body. At the same time, you can't eat with radish, which is what my mother thought of from Yangshengtang. People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.

3. Auricularia auricula should not be eaten with snails. As far as the medicinal properties of food are concerned, cold snails encounter slippery black fungus, which is not conducive to digestion and should not be eaten together.

Practice: 2 crucian carp, 30g black fungus, appropriate amount of ginger, onion, salt, soy sauce, cooking wine and oil.

Preparation materials: the crucian carp is disembowelled to remove internal organs and scales, the whole body is cleaned, and a piece of ginger is stuffed in the stomach; Shallots and ginger slices for later use;

Wash the fungus soaked hair for later use;

Heating the oil in the oil pan, and frying the crucian carp in the pan;

Stir-fry until yellow, turn over and stir-fry, and add ginger slices;

Add ginger slices, cover the pot and simmer for 3-5 minutes, so that the meat is not ripe and tender;

After a small stew, both sides of the fish are crisp and fragrant.

Add soy sauce, sprinkle some cooking wine, pour in the completely soaked fungus, give some salt and a little water, and bring to a boil;

Turn up the crucian carp, let the fungus soak in the sauce soup, and finally sprinkle with chopped green onion. Turn off the fire and you can eat.