Mushrooms are a "big family", and each "member" has his own unique skills, so it is very important to eat right. One is the right choice and the other is the right cooking.

Pleurotus ostreatus lipid-lowering

Pleurotus ostreatus is rich in polysaccharide and can enhance human immunity. Taurine is a component of bile acid, which can dissolve cholesterol and digest and absorb lipid substances, especially suitable for middle-aged and elderly people and people with hyperlipidemia.

The edge of the cap of fresh Pleurotus ostreatus is wrapped inward, and the edge is neat without cracking; It is best to have a slightly smaller bottle cap, especially a large piece with a diameter of about 5 cm, which is the top grade, and if it is too large, it is the defective product.

Cooking should not be cut with a knife. It is best to tear it into strips with appropriate size by hand, which is conducive to the release of umami flavor and better taste, and then fry it with vegetables, meat, eggs and so on. You can also make soup or stew ribs.

Straw mushroom detoxification

In the mushroom family, Volvariella volvacea ranks first in vitamin C content. Vitamin C promotes human metabolism, enhances immunity and detoxifies.

Choose a look at the color, straw mushroom has brown and white, provided that the surface cannot be yellow; Second, look at the shape, with the mushroom body intact, hard, no umbrella, no mildew, no rupture as the top grade.

Cooking is best to stir-fry to reduce the loss of vitamin C. If you cut a cross-shaped knife flower on the straw mushroom cover and put it in the pot, it will be easier to taste.

Flammulina velutipes brain tonic

Flammulina velutipes is rich in lysine. Lysine can strengthen the brain and promote children's intellectual development, so mental workers, children and teenagers should list it as a must-eat food.

It is best to choose a hemispherical hat. Yellow is the best color, and white is tough and has the feeling of blocking teeth. The length of dried bacteria is about 12~ 15 cm. If the color is too white, it may be soaked in bleach or smoked with sulfur. Don't buy it.

Different cooking parts have different cooking, such as the smooth texture of mushroom cover, which is suitable for soup and fried meat; The stipe is crisp and contains high dietary fiber, so it is best to chop it up for stuffing. If it is used to mix cold dishes or rinse hot pot, it must be cooked and eaten, otherwise there is a danger of poisoning.

Mushrooms strengthen bones

The vitamin D content of Lentinus edodes is 20 times higher than that of soybean and 8 times higher than that of kelp, so it has the functions of strengthening bones, increasing and preventing rickets and osteoporosis.

It is better to choose dried products than fresh ones. After sun exposure, the content of vitamin D in mushrooms is higher. It is best to have a slightly thicker mushroom cap, which is rolled inward (straight indicates overripe) and the surface is not sticky or moldy. If there are cracked patterns, it means that more nutrients have been accumulated, which is called flower mushroom.

Cooking mushrooms will produce a lot of aromatic substances during the drying process, which is suitable for braising in soy sauce, stewing in oil, stewing soup, steaming fish and so on. Wash the dried mushrooms before cooking, and then soak them in a little water. It is advisable to use warm water of 20~3 degrees Celsius, and then boil it in water with pickled mushrooms. Fresh mushrooms are a little light, so it is best to stir-fry them with vegetarian dishes, such as fried rapeseed with dried mushrooms and beans.

Study on zinc supplementation of Agaricus bisporus

Agaricus bisporus contains high zinc, which plays an important role in promoting children's development. Potassium content is also quite high, with100g containing 1.6 mg. Potassium can prevent stroke and hypertension, and it can be called a "good friend" for middle-aged and elderly people.

Choose "original" products, with a little soil, unsmooth bacteria and brown roots, and stay away from products processed by unscrupulous vendors with rinsing agents.

Cooking is suitable for soup, and the taste is refreshing. Vegetarian fried or fried meat is also acceptable.

Hypoglycemic effect of Pleurotus eryngii

Pleurotus eryngii is famous for its rich dietary fiber and trace elements, which can reduce postprandial blood sugar.

Pleurotus eryngii, which was selected as a superior product, usually has a disc-shaped cap, unopened surface, silky luster, a diameter of about 3 cm, a stalk length of about 10 cm, and a milky white and smooth color.

The cooked Pleurotus eryngii is tender, almond-flavored and tastes like abalone. Many cooking methods are suitable, including frying, stewing, stuffing or cold silk.

Agrocybe aegerita protects the heart and brain.

Agrocybe aegerita is rich in eight essential amino acids and dextran that cannot be synthesized by human body, and it is an ideal dietotherapy product for patients with hypertension and obesity.

Choose high-quality Agrocybe aegerita with the same shape. Too thick and broken is not delicious, too thick means too old, and it tastes like stuffing; The edible part of Agrocybe aegerita is too small, and there is not much left after removing the root pedicle. Youpin Agrocybe aegerita contains more flavor substances, so it is fresh, fragrant and natural, not inferior to meat.

After washing with clear water, put it in warm water and cook it for about 10 minute. It can be cooked with meat, fried, stewed or cold.

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