Health care function of mushrooms
Meat is generally regarded as a good source of protein, but it has the disadvantage of high ratio of fat and cholesterol, so nutrition experts have repeatedly reminded us to limit our intake. In contrast, protein with mushrooms, although not as high as meat, is several times higher than vegetables, and it is also low in calories and fat, and rich in dietary fiber that is difficult for modern people to ingest, so it is very nutritious.
B vitamins: especially vitamin B 1, vitamin B2, nicotinic acid and folic acid. Vegetarians who don't eat eggs or milk can get vitamin B2 from mushrooms.
Folic acid: It is especially important for the elderly and pregnant women, which helps to reduce the risk of cardiovascular disease and cancer.
Ergosterol: This is the precursor of vitamin D2. After being exposed to sunlight, it will be converted into vitamin D2, which will help our body absorb and utilize calcium more effectively and strengthen bones and teeth.
Dietary fiber: beneficial to the growth of probiotics in the intestine, maintaining a healthy intestinal environment and preventing constipation and colorectal cancer.
Health experts said that the above are the specific details of nutritionists' comments on the health care efficacy of mushrooms. Now everyone must know the nutritional efficacy of mushrooms. This vegetable is especially suitable for foreigners who can't eat meat. It is also suitable for people with cardiovascular diseases.
Mushroom recipes
Mushroom and vegetable soup
Ingredients: 30g of Lentinus edodes, 0/5g of Auricularia auricula/kloc-,30g of mussel.
Exercise:
1. Soak mushrooms in water and wash them for later use.
2, black fungus to pedicel, soak in water, spare.
3. The mussels are soaked and washed for later use.
4. Put these three materials into the pot, first boil them with high fire, and then cook them with low fire 10 minute. 5. Add black fungus and cook for 2 minutes, then add salt and monosodium glutamate to taste.
Pleurotus eryngii soup
Ingredients: fresh Pleurotus ostreatus 150g, tofu 260g, chopped green onion, coriander powder, fresh soup.
Exercise:
1. Remove impurities from fresh Pleurotus ostreatus, wash it and slice it for later use.
2. Wash the tofu and cut it into small pieces for use.
3. Heat oil in the pot, stir-fry the Pleurotus ostreatus for a while, and add fresh soup, tofu and salt. 4. Cook until Pleurotus ostreatus and tofu taste, and add monosodium glutamate to taste.
Nostoc flagelliforme and mushroom soup
Ingredients: 30g Nostoc flagelliforme, a piece of white radish, 50g cooked bamboo shoots, 50g fresh mushrooms, 30g pea sprouts, 0/000 ml soup, and 2 egg whites.
Exercise:
1. Soak Nostoc flagelliforme until soft, remove impurities, wash, squeeze out water, take a disc, put a little sesame oil in it, make Nostoc flagelliforme into 20 small round cakes and put them in the disc.
2. Cut the white radish into fine powder, slice the cooked bamboo shoots, wash the fresh mushrooms, cut them in half, and wash the pea seedlings.
3. The egg white is stirred into a paste.
4. Add a little water, salt and dried starch to the egg white paste and mix well, and put it in the middle of the seaweed cake.
5. Then light the dried white radishes one by one, put them in a cage, steam them on high fire for about 10 minutes, and take them out.
6. Add soup, bamboo shoots and mushrooms to the pot and bring to a boil. Pick them up with a colander and put them in a bowl. Add salt, monosodium glutamate and cooking wine to the soup pot and bring to a boil. Remove the foam and pour it into the soup bowl.
7. Put the pea seedlings on the bamboo shoots in the bowl, then add the Nostoc flagelliforme cake to float on the noodle soup, and serve with sesame oil.