Tibetan Golden Mushroom's efficacy and effects Tibetan Golden Mushroom's cooking steps

Tibetan golden mushroom is also known as golden mushroom and elm yellow mushroom. Golden mushroom is a precious edible fungus, which has always been known as the "flower of fungi". Golden mushroom has high value in both medicinal and edible aspects, and the nutritional value of golden mushroom is also very high. There are many ways to cook golden mushroom.

The efficacy and function of Tibetan golden mushroom

1. Replenishing Qi, nourishing blood, nourishing Yin, harmonizing nutrition, lowering blood pressure, and fighting cancer

Tibetan Golden Mushroom Traditional Chinese Medicine believes that Golden Mushroom has the effects of invigorating Qi, nourishing blood, nourishing Yin, harmonizing Ying, lowering blood pressure and anti-cancer. It is suitable for patients with weak spleen and stomach, poor appetite or stagnation, post-illness disorders, physical weakness, muscle atrophy or hypertension, and cancer patients with insufficient Qi, blood and body fluids.

2. Lower blood pressure and cholesterol levels

Golden mushroom is delicious and nutritious. It contains a variety of nutrients such as protein, vitamins and minerals, especially amino acids, and essential amino acids. It is a high-nutrition, low-calorie food. Long-term consumption can lower blood pressure and cholesterol. It is an ideal health food for elderly patients with cardiovascular diseases and obesity.

3. Anti-cancer, anti-inflammatory, brain-boosting, and body-strengthening

Golden mushroom has extremely high medicinal value. The mucus on its cap contains polysaccharide A, which can prevent infection by Staphylococcus, Escherichia coli, Klebsiella pneumoniae and Mycobacterium tuberculosis. The mucus also contains a nucleic acid, which has a restorative effect on human brain power and energy. Therefore, golden mushroom has the effects of anti-cancer, anti-inflammatory, brain-strengthening, and body-strengthening, and can treat asthenia (muscular atrophy) and dysentery.

Tibetan golden mushroom recipe tutorial

Method 1

1. Wash the golden mushrooms, soak them in clean water, slice them, rinse them in boiling water, cool them in cold water, pick them up and drain them for later use;

2. Wash the cucumber and slice it; chop the ginger and green onion into fine pieces, and wash the bean sprouts for later use;

3. Heat oil in a pan, fry chopped green onion and ginger until fragrant;

4. Add broth, cooking wine, salt, golden mushrooms, pea sprouts, and cucumber slices and stir-fry quickly;

5. Stir-fry the golden mushrooms, pea sprouts and cucumber until cooked.

Method 2

1. Put the oxtail into cold water, boil it, remove the blood foam, and take it out for later use;

2. Soak the golden mushrooms in warm water, remove the stems, wash and set aside;

3. Pour water into the pressure cooker, pour in the oxtail, add pepper, aniseed, cooking wine, scallion, and ginger slices. After the water boils, simmer on low heat for 25 minutes. Remove the oxtail after it cools down.

4. Heat oil in a wok, add oxtail and golden mushrooms and stir-fry. Add dark soy sauce and the soup from cooking the oxtail, simmer for 20 minutes, add salt and cook over high heat until the sauce thickens.