Pictures and nutritional value of bamboo fungus

What I’m going to introduce to you below are the pictures and nutritional value of bamboo fungus. I hope you like them.

Nutritional value of bamboo fungus

1. Bamboo fungus can inhibit tumors. Bamboo fungus has the effects of nourishing and strengthening, replenishing qi and brain, calming the mind and strengthening the body; replenishing qi and nourishing yin, moistening the lungs and relieving coughs, clearing away heat and dampness. Bamboo fungus can protect the liver and reduce the accumulation of abdominal wall fat, which is commonly known as "scraping fat"; the Miao people in Yunnan have a lower incidence of cancer, which may be related to their frequent use of bamboo fungus and glutinous rice soaked in water for consumption. Modern medical research has also proved that bamboo fungus contains ingredients that can inhibit tumors. The Miao people in Yunnan have a lower incidence of cancer, which may be related to their frequent use of bamboo fungus and glutinous rice soaked in water for consumption.

2. Bamboo fungus is very delicious when cooked. Bamboo fungus is famous for its beautiful shape. Its fresh appearance is like a girl wearing a gauze skirt, and it can be called "the fairy in the snow skirt", "the flower of mountain treasures", "the flower of fungi", and "the queen of fungi". It has the unique function of extending the storage time of soups and other foods and keeping the dishes fresh and not rotten or spoiled. It has always been listed as a royal meal by emperors and has been listed as one of the "eight delicacies of grass" since ancient times.

3. Bamboo fungus can protect the liver. Bamboo fungus can reduce the accumulation of abdominal fat, which is commonly known as "scraping fat", thereby lowering blood pressure, lowering blood lipids and losing weight;

Bamboo fungus with bottom

Ingredients: 700g soaked bamboo fungus, 300g soaked mushrooms, 2 slices of ham (10g), 15g wet starch, 2 slices of winter bamboo shoots (8g), 5g refined salt, 3g MSG, 35g ginger juice, 1500g milk soup, 200g cooking oil.

Specific steps:

1. Cut the soaked bamboo fungus into 6.5 cm segments from the stem, wash and blanch them in boiling water, then soak them in boiling water for later use. Cut all the soaked shiitake mushrooms into slices with a horizontal knife except for one that is intact.