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

The yellow-brown pine mushrooms are sticking out from the dry pine needles on the ground, and they are very tempting. Whenever I am at home, I will go to the mountains with my mother to pick them. Whether it is stir-fried or stewed, its taste will make you linger. My favorite is stewed, which can ensure the freshness of the pine mushrooms to the greatest extent.

The efficacy and effects of pine mushrooms

1. Benefit the intestines and stomach, relieve pain and regulate qi

Pine mushrooms are beneficial to the intestines and stomach, relieve pain, regulate qi, and strengthen the body.

2. Anti-cancer

Pine mushrooms also have the effects of anti-cancer, improving human immune function and strengthening the skin.

3. Anti-sarcoma

Pine mushrooms contain polyols, which can cure diabetes. The polysaccharides in the mushrooms can also fight sarcoma.

4. Strengthen the stomach and prevent diseases

Pine mushrooms have auxiliary effects in strengthening the stomach, preventing diseases, fighting cancer, and treating high blood sugar.

5. Strengthen the body, benefit the stomach, relieve pain, regulate qi and resolve phlegm

Pine mushrooms have the effects of strengthening the body, benefiting the stomach and intestines, relieving pain, regulating qi and resolving phlegm.

How to make pine mushrooms

Stewed pine mushrooms

1. Food preparation: The pine mushrooms just picked from the mountains are very fresh. Clean the leaves on them, tear them in half from the roots, then rinse them with clean water and set aside.

2. Take the pork that has both fat and lean meat, cut it into pieces. Heat the pan and add the meat, stir-fry until the oil comes out. (I used the pork at home, the lard tastes better)

3. Pour in the washed pine mushrooms, stir fry for a while, add appropriate amount of water and bring to a boil

4. Finally, add the appropriate amount of salt for seasoning. I did not add other seasonings including chicken essence, because pine mushrooms are particularly delicious, and this original method can highlight its deliciousness.

Chicken stewed with pine mushrooms

1. Soak the mushrooms in room temperature water. The soaking time can be longer. This time, the mushrooms were soaked for more than three hours. Wash and tear into small pieces.

2. Wild mushrooms grow under pine forests, so you can see pine needles growing into the mushroom caps, but after soaking, they will fall off if you rub them gently, leaving only strip-shaped marks on the caps. Now there are fake red mushrooms grown in Hebei Province, which do not have this phenomenon of pine needles growing into the mushroom caps. At most, pine needles are sprinkled into the mushrooms when they are counterfeited, so the pine needles will float on the surface and fall off after soaking, and there will be no marks.

3. Wash the chicken and soak it in clean water for two hours, changing the water several times in the middle to remove the blood foam in the meat.

4. It is best to use a large iron pan, heat the pan and add a small amount of oil.

5. Pour the chicken into the pan and fry until it changes color

6. Add half a spoonful of cooking wine, half a spoonful of soy sauce, and half a spoonful of vinegar.

7. Cover the lid and simmer for a few minutes to remove the earthy smell of the chicken.

8. Add enough water at one time, put in onion, ginger, star anise, and peppercorns, bring to a boil over high heat, and then simmer over low heat.

9. When the chicken is cooked, add salt and serve a bowl of chicken soup. The chicken soup is ready to be enjoyed. The soup will no longer have the original flavor after adding mushrooms and potatoes. So serve it in advance.

10. Add mushrooms and diced potatoes and simmer with the remaining chicken broth.

11. Stew until potatoes are cooked.

12. You can eat it now.