Agaricus blazei Murill is produced in Brazil and Peru. Eight amino acids necessary for human body are carried by this fungus, and other effects are also very strong. Nucleotide, exogenous plant lectin, sitosterol, oleic acid and sugar contained in Agaricus blazei Murill are the most important anticancer components, and this effect has been confirmed by modern science and technology. It contains active polysaccharides, which can better improve the body's immunity, and this kind of active polysaccharides has attracted more and more attention. In addition, Agaricus blazei contains positive ions in several electrolyte solutions such as vitamin B 1, B2, nicotinic acid, selenium, calcium, iron, magnesium and potassium, as well as various unsaturated fats and fibers, which will be of great help to physical and mental health.
Dictyophora dictyophora is an insect flower with comprehensive nutrition, rich fragrance and delicious taste. It has long been one of the "eight treasures of grass". Dictyophora dictyophora contains a lot of carbohydrates, various nutrients and various cations in electrolyte solution, which has the effects of nourishing health care, nourishing blood, strengthening brain, calming nerves and fitness, and can improve human immunity. In addition, it also has the effects of nourishing and protecting the liver, reducing blood fat and reducing blood fat. Cordyceps sinensis is an edible chain lattice, also known as Cordyceps militaris, which grows and develops in northern China. Cordyceps flower contains a lot of cordyceps polysaccharide, a variety of trace elements, nutrients, vitamins and other trace elements. It can regulate the internal environment of human body, improve the function of phagocytes, and play a certain role in improving human immune function and enhancing immune ability to prevent diseases.
The production process of mushroom soup is 1. First, make big bone soup: everyone makes big bone soup at home, using a whole stupid chicken or broiler and 1 pork leg bones. In order to make the bone soup fresh, the chicken was cut into pieces, and the pork leg bone was also cut into the middle pieces. After cleaning, put it in a certain amount of clean water for 1-2 hours, and completely soak the blood contained in it to achieve the practical effect of removing the fishy smell to the maximum extent.
2. Pick up the soaked chicken nuggets with black pepper and pork leg bones and clean them up again. Pour a certain amount of cold water into the pot for 5 minutes, put the soaked chicken nuggets with black pepper and pork leg bones into the cold water, add 30 grams of rice wine, stew for 5 minutes, and continuously release foam during this period. This kind of foam is formed by residual blood, which is particularly fishy. You must continue to dial it. And pork leg bone pieces to drain water.
3. Take a casserole, pour a certain amount of cold water, boil it, put the blanched black pepper chicken pieces and pork leg bone pieces into it, add 50 grams of rice wine and braise in soy sauce. Then stir the white foam of the secondary mineral, turn it to slow fire and keep it slightly boiling, which is called "spring sample" and cook for more than 6 hours. If there is foam during the period, you need to dial it continuously. When making bone soup, you don't need to add anything except rice wine, so as not to lose the flavor and endanger the delicious bone soup.
4. The steamed big bone soup is carefully washed with delicate emery cloth to remove the sediment inside, which becomes a really clear white soup, and the big bone soup is ready.
5. Solve the problem that three kinds of edible fungi: Agaricus blazei, Dictyophora dictyophora and Cordyceps sinensis are used in this mushroom soup. Put all kinds of dried bacteria into a bowl separately, pour in appropriate amount of boiling water and soak for more than 4 hours.
6. Pick up the dried bacteria soaked in water and clean them up. The soaked dried mushroom water must be preserved, especially the soaked Agaricus blazei water. It's a shame to throw it away. This kind of water is the quintessence of China, and it is especially delicious. Because mushrooms produce a lot of nucleotides in the drying process, these are the sources of rich aroma of edible fungi, and also the main reason why dried bacteria are more mellow than fresh ones.
7. Pour the prepared white soup into the soup pot, put the washed Agaricus blazei Murrill, Dictyophora dictyophora and Cordyceps sinensis into the soup pot, stew, then turn to slow fire, keep it slightly boiling, and cook for more than 2 hours.
8. Soak Lycium barbarum in clear water for 10 minute, then pick it up and clean it.
9. Put Lycium barbarum into the soup pot, add 3-5g salt according to the soup amount, and cook for about 3min, then cease fire.