The mushroom, also known as the flower mushroom, is one of the delicacies of our country. It grows on wood, has five poisons, has a rich aroma, is delicious and nutritious. Shiitake mushrooms can be eaten fresh, processed and dried, and then eaten after being soaked. They can be used with fried foods and stewed. They are one of the most delicious and nutritious edible mushrooms.
The nutritional value of mushrooms
Dried mushrooms consumed 72% of the edible portion, 13 grams of water per 100 grams of edible portion, vitamin B1 0.07 mg, carbohydrate 54 grams, crude fiber 7.8 grams, ash 4.9 grams, calcium 124 mg, phosphorus 415 mg, iron 25.3 mg, fat 1.8 grams, 18.9 milligrams of nicotinic acid, 1.13 milligrams of vitamin B2. Except 85-90% of water content, fresh mushrooms contain 19.9% ​​crude protein, 67% soluble nitrogen-free substances, 7% crude fiber, 4% crude fat, and 3% ash. Shiitake also contains more than 30 enzymes and 18 amino acids.
Mushrooms are rich in vitamin D, but very few vitamin C, and lack of vitamin A and A.
Mushrooms are rich in crude fiber. For patients with indigestion and constipation, shiitake mushrooms are very good foods.
Mushroom polysaccharides in shiitake mushrooms help to improve immunity. Mushrooms also contain an antiviral interferon-inducing agent that enhances the body's resistance to disease and can prevent influenza and other diseases. Mushrooms also contain substances that have a clear effect on hydrogen peroxide, can resist oxidation and delay aging, and are one of the best foods for skin care.
The purine, choline, tyrosine, oxidase, and certain nucleic acid substances contained in mushrooms can lower blood pressure, cholesterol and blood lipids, and are high quality foods for patients with high blood levels.
Mushrooms contain a large amount of unsaturated fatty acids that can be converted to vitamin D, and they have the effect of supplementing calcium and strengthening bones in osteoporotic patients and growing children and adolescents.
Which people are not suitable for eating mushrooms?
The general population of shiitake mushrooms can be eaten, but Chinese medicine believes that shiitake mushrooms are dynamic foods. For patients with stubborn pruritus, patients with spleen and dampness and qi stagnation are advised not to consume shiitake mushrooms.
How to make dry shiitake mushrooms?
Dried shiitake mushroom essence and guanylic acid allow mushrooms to naturally scent. After the bubble mushroom is fully decomposed after guanylic acid, the savory taste of shiitake mushrooms is even more pronounced. Therefore, the shiitake mushroom should not be too long. It is best to use warm water. Mushrooms bubble soft bubble hair, you can remove and filter dry cooking.
Before shucking the mushrooms, the shiitake mushrooms should be washed first, so when the soup is stewed, the water that makes the shiitake mushrooms can also be boiled directly as a soup, because when you soak the shiitake mushrooms, some amino acids and lentinan will dissolve in the water. If the water is used together for stewing, the taste of the soup will be more delicious, and the loss of nutrients will be reduced.
There is a small trick when shucking mushrooms. If water is added to shiitake mushrooms, adding a little sugar can speed up the process of foaming, and the taste after cooking will be even more delicious.
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