The efficacy and function of silver needle mushrooms. Steps of making silver needle mushrooms

The scientific name of Silver Needle Mushroom is Flammulina velutiper (Fr.) Sing. It is a fruiting body of white Flammulina velutipes, belonging to the class of Basidiomycetes, the order of Agaricales, the family of Trichoderma, the genus of Money Pyrum, and is a variant of Flammulina velutipes. It is also known as golden mushroom, mushroom, winter mushroom, mushroom, and hairy golden thread mushroom.

The efficacy and function of Silver Needle Mushroom

1. Anti-fatigue

The lactate dehydrogenase activity, muscle glycogen and liver glycogen content of mice that took Silver Needle Mushroom 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 body of Silver Needle Pleurotus eryngii 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

Silver needle mushrooms 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

Silver needle mushroom polysaccharide has a significant anti-vitamin effect on mouse transplanted sarcoma S18, liver cancer H22 and LeuiS lung cancer, and its intensity is similar to that of Yunzhi polysaccharide. The shimeji extracted from silver needle mushroom can also effectively inhibit the growth of tumors and has a significant anti-cancer effect.

5. Boosts Metabolism

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

Silver Needle Mushroom Recipe Steps

Method 1

1. I used the meat filling left over from making wontons the day before, otherwise you can also mix soy sauce, cooking wine, and chopped green onions and let it marinate for a while.

2. Wash the soybean sprouts and drain; wash the chili peppers and cut into oblique circles; wash the rapeseed, separate the stems and drain.

3. When the oil in the pan is 70% hot, put the minced meat into the pan. After it changes color slightly (the minced meat will not taste too tough), add the chili peppers and stir-fry until fragrant.

4. Then add rapeseed and bean sprouts and stir-fry. If you like the bean sprouts to be softer, you can add a small amount of water.

5. When the vegetable starts to soften, add salt and stir-fry for 5 minutes before serving.

Method 2

1. Add a little salt to boiling water, put in mung bean sprouts, blanch them, remove them, wash them with cold water, drain them and set aside.

2. Heat the oil to 50-60%, add the peppercorns and stir-fry, then remove and set aside.

3. Add minced ginger, minced garlic, dried red pepper segments and shredded meat and stir-fry.

4. Then add shredded carrots and peppercorns, stir-fry and remove from the mixture.

5. Slice the cucumber and mix it with mung bean sprouts, fried shredded pork, a little sugar, sesame oil, a drop of mustard oil, a little old vinegar, soy sauce and salt.