The efficacy and function of fish-flavored enoki mushrooms. The preparation steps of fish-flavored enoki mushrooms

I like dishes with fish flavor. I have tried to make various fish-flavored dishes. This fish-flavored enoki mushrooms is one of them. Although it is a vegetarian dish, the taste is no worse than fish-flavored shredded pork.

Efficacy and function of Flammulina velutipes

1. Anti-fatigue

The lactate dehydrogenase activity, muscle glycogen and liver glycogen content of mice that took Flammulina velutipes for a certain period of time increased significantly, which has the effect of resisting fatigue and accelerating the elimination of fatigue.

2. Anti-inflammatory

The active ingredients extracted from the mycelium and fruiting bodies of Flammulina velutipes have anti-inflammatory effects on the mouse auricle inflammation model, and also have antibacterial and anti-inflammatory effects in the human body.

3. Prevent hyperlipidemia and lower cholesterol

Flammulina velutipes can inhibit the increase of blood lipids in animals caused by feeding, lower cholesterol, and prevent and treat cardiovascular and cerebrovascular diseases.

4. Anti-tumor

Flammulina velutipes polysaccharide has a significant anti-cancer effect on mouse transplanted sarcoma S18, liver cancer H22 and LeuiS lung cancer, and its intensity is similar to that of Coriolus versicolor polysaccharide. The enoki mushroom extract from Silver Needle Mushroom can also effectively inhibit tumor growth and has a significant anti-cancer effect.

5. Boosts Metabolism

Studies have shown that Flammulina velutipes can effectively enhance the body's biological activity, promote metabolism, and facilitate the absorption and utilization of various nutrients in food.

Fish-flavored Flammulina velutipes recipe tutorial

Method 1

1. Cut the soaked black fungus, carrots, and green peppers into shreds, and chop the onions and garlic into fine pieces.

2. Remove the roots of the enoki mushrooms, wash them and tear them apart.

3. Put sugar, rice vinegar, soy sauce, cooking wine, a little salt and water starch in a bowl and mix into juice.

4. Put oil in the pot and heat it to 50% hot, then add Pixian bean paste and stir-fry over low heat until the oil turns red.

5. Add chopped onion and garlic and stir-fry until fragrant.

6. Add shredded carrots and stir-fry until soft.

7. Add enoki mushrooms, shredded black fungus and shredded green pepper and stir-fry evenly.

8. Pour in the sauce and serve when it thickens.

Method 2

1. Wash the green pepper and carrot, cut into strips and set aside.

2.Cut off the roots of the enoki mushrooms.

3. Tear the enoki mushrooms into strips with your hands to prevent them from sticking together when frying.

4. Prepare the sauce in a bowl by adding appropriate amounts of soy sauce, vinegar, salt, MSG and sugar and stirring evenly.

5. Bring water to a boil in a pot, put the enoki mushrooms in and blanch them for half a minute.

6. After taking out, rinse with cold water and squeeze out the water. After blanching and cooling, the mucus on the surface of the enoki mushrooms is removed, making them taste more refreshing.

7. Put a little oil in the pan and add a spoonful of bean paste and stir-fry until fragrant.

8. Add chopped green onion, ginger and garlic and stir-fry until fragrant.

9. Add shredded green pepper and carrot, turn on high heat and stir-fry until half cooked.

10. Add the enoki mushrooms.

11. Pour the juice into the bowl.

12. When the sauce is almost reduced, turn off the heat and serve.