The efficacy and function of white mushrooms. How to make white mushrooms

White mushroom belongs to the phylum Fungi, and the fruiting body is generally small and white. The cap is 2.5-6cm in diameter, flat, slightly concave in the middle, hairless, sticky and easy to tear, with smooth edges or inconspicuous short ridges. The flesh is white and crisp. The gills are white, uniform in length, slightly dense, straight or concave, with transverse veins between the gills. The stipe is white, cylindrical, 2.2-6cm long, 0.5-1.5cm thick, and soft inside. The spores have small spines, are nearly spherical, and are 8-9μm. The spore print is white. The capsule on the side of the gills is fusiform, 42-50μm×7-10μm.

The efficacy and function of white mushroom

1. Dissipate blood heat, relieve exterior symptoms and resolve phlegm

According to the traditional Chinese medicine theory, white mushrooms are sweet and mild in nature, and have the effects of benefiting the intestines and replenishing qi, dispersing blood heat, relieving exterior symptoms and resolving phlegm, and regulating qi.

2. Improve Immunity

White mushrooms can prevent peroxide from damaging the body, treat increased blood pressure and blood viscosity caused by selenium deficiency, regulate the thyroid gland, and enhance immunity; it can inhibit the increase of cholesterol in serum and liver, and has a good protective effect on the liver; it also contains a variety of antiviral ingredients and has a certain therapeutic effect on viral hepatitis.

3. Prevent obesity

The large amount of dietary fiber contained in white mushrooms can prevent constipation, promote detoxification, prevent diabetes and colorectal cancer. It is also a low-calorie food that can prevent weight gain.

How to make white mushrooms

Method 1

1. Wash the mushrooms, tear them apart and cut them into two pieces. Put them in boiling water and cook for 5-8 minutes. Remove and drain.

2. Heat the oil in a pan, add the garlic slices and vegetable pieces and stir-fry for a few times, then add the mushrooms. Add the thirteen spices and salt to taste. After frying for a few minutes, add the prepared starch to thicken. Fry for another 2-3 minutes and sprinkle with vegetable sauce.

Tips

There is starch in the supermarket. I use corn starch.

Be careful when adjusting the starch. It should not be too thick. It should be the same color as thin milk.

How much to add depends on how many dishes you are cooking. It is just for thickening, so don't use too much.

Method 2

1. Cut the beef into thin slices and marinate with salt, cornstarch and water. Wash the lettuce and tear it into large pieces. Cut the dried chili into sections.

2. Heat oil in a wok, stir-fry dried chilies, Sichuan peppercorns, and bean paste for 10 seconds. Add the marinated beef into the wok and stir-fry until 50% cooked.

3. Pour in chicken soup, then add chicken powder, chili oil and white mushrooms and cook until done. Add thin starch and some dark soy sauce and serve.