Efficacy and function of auricularia auricula
Nutritional value of auricularia auricula
1. Auricularia auricula is rich in protein and dietary fiber.
2. Auricularia auricula also contains carotene and various mineral elements such as potassium, calcium, iron and zinc.
3. The hair behind the ear of Auricularia auricula is rich in polysaccharides.
Efficacy and function of auricularia auricula
1. Traditional Chinese medicine believes that Auricularia auricula has the functions of invigorating qi and blood, moistening lung to stop bleeding, clearing away lung-heat and benefiting qi, relieving pain and promoting blood circulation, and can be used for symptoms such as qi deficiency and blood deficiency, limb twitching, cough due to lung deficiency, hemoptysis, vomiting blood, epistaxis, metrorrhagia, hypertension, constipation, etc.
2. The crude fiber content of Auricularia auricula is relatively high, which can promote the digestion, absorption and metabolism of various nutrients in human body.
3. The fluff on the back of Auricularia auricula is rich in polysaccharide, which is one of the six medicinal bacteria with the strongest anti-tumor activity (others are Ganoderma lucidum, Coriolus versicolor, Inonotus obliquus, Cladosporium and Rabdosia rubescens).
Can fungus be eaten raw?
Fresh auricularia auricula contains a chemical called porphyrin, which is toxic to people. If eaten in life, it will cause skin itching, redness, rash and other adverse symptoms. Sun-dried auricularia auricula is the finished product after exposure. During the exposure, most of the "porphyrins" will be decomposed. Before eating, soak the dried auricularia auricula in water, and the remaining "porphyrin" contained in it will dissolve in water. Therefore, dry black fungus made of water can be eaten raw, but fresh black fungus can't be eaten raw.
How to choose auricularia auricula
1. Use your eyes to choose a bigger one, but it should be moderate. Too big is not good. It is best to choose a relatively stretched earlobe with a slightly gray back.
2. Feel with your hands. Usually, the water content of auricularia auricula should be kept below 1 1%. Take a small sample and rub it by hand. If the flowers are well stretched and elastic after being released, it means that the water content is low, otherwise it will be too much.
You can taste it with your mouth. Take a small piece and put it in your mouth. Pure auricularia auricula has pure taste, no peculiar smell, and the best kind of aroma is clear. On the contrary, most of them are deteriorated or adulterated.
You can soak it in water. If auricularia auricula feels light, it's best to swell up after soaking.
Which is better, auricularia auricula or auricularia auricula?
Compared with auricularia auricula, auricularia auricula has better nutrition. After testing, the researchers found that the content of polysaccharide and protein in Auricularia auricula was higher than that in Auricularia auricula. Auricularia auricula is big and thick, and its taste is not as good as that of Auricularia auricula, but its taste is crisp and unique.
Studies have shown that the nutritional components of Auricularia auricula and Auricularia auricula have some similar medicinal values, such as cooling blood and stopping bleeding, benefiting qi and moistening dryness. However, their medicinal values are also different. The nutrients contained in Auricularia auricula have the functions of reducing blood fat, reducing blood viscosity, inhibiting platelet aggregation, preventing thrombosis and relieving coronary atherosclerosis. Experts believe that eating black fungus regularly can play the role of taking aspirin every day. On the other hand, the hair on the reverse side of auricularia auricula is thick and long, and some of them are as long as 400 to 500 microns, which is 10 times that of auricularia auricula. Its hair contains a lot of polysaccharides, which has a good anti-cancer effect, so auricularia auricula is very popular in the market.
Auricularia auricula and Auricularia auricula have their own merits, and the answer to this question will vary from person to person.
Matters needing attention in eating auricularia auricula
1. After high-temperature cooking, the solubility of dietary fiber and auricularia auricula polysaccharide can be improved, which is helpful for absorption and utilization, so cooking is necessary to fully absorb the nutrition of auricularia auricula.
Auricularia auricula is a cool food, which can be eaten two or three times a week. People with poor digestive function should eat less.
3. Pregnant women should not eat more fungus.
Auricularia auricula should not be eaten with snails, because they are not conducive to digestion.
5. Auricularia auricula and pheasant should not eat together, because pheasant has little toxicity, and eating together can easily induce symptoms such as hemorrhoids bleeding.
Edible processing method of auricularia auricula
Black fungus is crisp and delicious, and there are many ways to eat it. The following are several ways to make auricularia auricula:
1. Auricularia auricula
Ingredients: Auricularia auricula, carrot, oil, salt, sauce, vinegar, etc.
Exercise:
(1) Wash and shred carrots.
(2) Wash the auricularia auricula, then soak it in clear water, take it out after soaking, soak it in cold water for 3 minutes, and then clean it.
(3) Cut the auricularia auricula into even small pieces.
(4) Put the cut auricularia auricula into a pot, and then add shredded carrot as a side dish.
(5) Add seasoning materials such as oil, salt, sauce, vinegar, etc. according to your own preferences, and mix well to serve.
2. matsutake
Ingredients: Auricularia auricula, corn oil, oyster sauce, onion, pine nuts, cold boiled water.
Exercise:
(1) Soak Auricularia polytricha in clear water. Rinse with clean water after soaking, drain and put on a plate for later use.
(2) Heat the pan, pour in a proper amount of corn oil, pour in auricularia when the oil is 60% hot, and stir fry for 1 min.
(3) Put the pine nuts into the pot, then pour in a proper amount of water, turn off the fire after the fire is boiled, cover the pot and stew for 3 minutes.
(4) Pour proper amount of oyster sauce into the pot and stir well.
(5) Add an appropriate amount of onion to the pot, then turn off the fire and start the pot.
3. Braised tofu with auricularia auricula
Ingredients: 300g tofu, 50g auricularia, onion, ginger, garlic, bean paste, vegetable oil, oil consumption, sugar, starch, salt, etc.
Exercise:
(1) Soak Auricularia auricula in water, wash it, and cut tofu into small pieces with uniform thickness.
(2) Shred onion, sliced ginger and sliced garlic.
(3) Heat the pan, pour in the right amount of oil, turn off the fire when it is 80% hot, fry the tofu until it is golden on both sides, and remove it for later use.
(4) Add bean paste to the remaining oil in the pot and stir-fry for 1 min, then add onion, ginger and garlic and stir-fry until fragrant.
(5) Put the fried tofu into the pot and stir-fry evenly.
(6) Pour a bowl of boiling water into the pot and add seasonings such as salt, sugar and oil consumption.
(7) Put the washed auricularia into it, after the water is boiled, cover the pot and simmer for 5 to 10 minutes.
(8) Collect the juice on high fire, and finally put a little sauce out of the pot.
Auricularia auricula has high nutritional value, crisp and delicious taste, and also has anti-cancer effect on human body, so it should be eaten frequently in daily life. I hope everyone can know more about Auricularia auricula after reading this article, so as to eat Auricularia auricula scientifically and nutritionally.