The efficacy and function of elm yellow mushrooms. The steps of making elm yellow mushrooms

Pleurotus citrinopileatus (Latin name: Pleurotus citrinopileatus) is also known as golden-topped pleurotus, jade mushroom, and golden-topped mushroom; it belongs to the order Agaricales, family Pleurotaceae, and genus Pleurotus. It is a wood-decomposing edible fungus. It is distributed in Heilongjiang, Jilin, Liaoning, Hebei, Guangdong and other places. Wild golden-topped pleurotus is more common in the northeast. It grows on fallen and dead standing trees of broad-leaved trees such as elm and oak in autumn.

The efficacy and function of elm yellow mushroom

1. Nourishes the lungs and produces body fluids, nourishes the liver and kidneys

Pleurotus eryngii can moisten the lungs and produce body fluids, and nourish the liver and kidneys. Pleurotus eryngii has a strong aroma, a crisp and tender taste, and is rich in nutrients, including protein, fat, carbohydrates, and multiple vitamins.

2. Nourishing and strengthening the body, resolving phlegm and relieving asthma

The medicinal effects of Oyster Mushroom are nourishing and strengthening the body, resolving phlegm and relieving asthma, calming the liver and strengthening the stomach, lowering blood pressure and reducing fat, and anti-tumor. Therefore, it is called "a fashionable delicacy given by God to the world."

3. High nutrition, low calories

Pleurotus eryngii contains a variety of nutrients such as protein, sugar, fat (3.84), vitamins, cellulose (6.15), trace elements, etc. It has a high protein content and contains many types of amino acids (3.9). Among the 17 amino acids, 8 are required by the human body. It is a high-nutrition, low-calorie food.

4. Lower blood pressure and cholesterol levels

Long-term consumption of Pleurotus citrinopileatus can lower blood pressure and cholesterol levels. It is an ideal health food for elderly patients with cardiovascular disease and obesity.

Steps of making elm yellow mushroom

Method 1

Prepare ingredients: It is best to blanch the shiitake mushrooms and chicken nuggets in boiling water.

Add a small amount of oil to the pan, add the onion and ginger and continue to stir-fry until fragrant, then add the chicken pieces

Then, add the broth (water is also acceptable)

Cover the pot, turn to low heat and cook for 40 minutes.

Add shimeji mushroom

Continue to simmer for 15 minutes

Add salt and wait for the soup to dry up before serving.

Method 2

1Wash the shimeji mushrooms and tear them into small pieces

2Cucumber slices, red pepper cut into small pieces

3 Beat the eggs and put them in the oil pan

4 Stir-fry quickly to set the shape and keep it fresh and tender

5 Use the oil in the pan and add the yellow mushrooms

6 Stir-fry quickly until the mushrooms are soft, add cucumber slices and stir-fry for a while

7 Add eggs and stir well

8 Add red pepper and stir fry

9 Add salt to taste and serve