The efficacy and function of wild mushrooms. Steps of making wild mushrooms.

Wild mushrooms are delicious and nutritious, and are a delicacy on people's tables. So how to cook them specifically? Here are some wild mushroom cooking methods compiled by the editor of Xuexi.la, I hope it will be helpful to everyone!

The efficacy and effects of wild mushrooms

1: Eating wild mushrooms is a safer food

Real wild mushrooms usually grow in primeval forests at an altitude of 2000-4500 meters. The environment where they grow is free of industrial and domestic pollution, fertilizers and pesticides. The greatest value of wild edible mushrooms is that they are "wild" and are pure natural green food. The poultry, fish and shrimp eaten by modern people are almost all fed with hormone-containing feed, including the vegetables and fruits that everyone needs every day, which also have pesticides. Some very deadly diseases can easily enter the human body through these contaminated foods. For example, poultry is prone to carrying Salmonella, and eating raw shellfish may lead to cholera infection. Meat, fish, shrimp and poultry are most likely to become accomplices of food-borne diseases.

2: Eating wild mushrooms can prevent cancer and maintain health

Because the nutrients contained in wild mushrooms can increase the activity of human cells and accelerate the removal of free radicals, promote metabolism, delay organ decline, and increase the body's immune function.

3: Eating wild mushrooms can beautify your skin

Long-term consumption of wild mushrooms containing alkaline minerals (such as M. solani) can make human blood weakly alkaline, and substances such as lactic acid in the blood that are harmful to the skin will be greatly reduced. In other words, the chance of skin damage will be reduced. The intake of calcium and other substances can remove harmful substances in the blood. In this way, the skin will naturally become soft, white and clear.

4: Eating wild mushrooms can effectively protect the heart and reduce the risk of stroke

The soluble plant fiber contained in chicken mushrooms can help reduce blood cholesterol, the folic acid contained in trumpet mushrooms can reduce harmful amino acids in the blood - homocysteine, and the vitamin E antioxidant contained in chanterelles can protect the heart. If you eat wild mushrooms and other plant foods regularly, there will be almost no room for saturated animal fats that clog arteries.

How to make wild mushrooms

Cream of Mushroom Soup

1. Fry the butter over low heat until it melts, then add chopped onion, garlic and green onion and continue to fry over low heat until the onion becomes transparent.

2. Pour in the flour and keep frying until the flour turns slightly yellow and is indistinguishable from the onion.

3. Pour in the chicken broth and continue stirring until it is completely blended and there are no particles.

4. Then add the milk slowly, don't pour it all in at once. Add 500g of milk in 4 times. Stir thoroughly each time. After all the milk is added, boil it first, then simmer on low heat, stirring frequently, until the soup is thick.

5. When the soup becomes thick, add the diced mushrooms and continue stirring for about 10 minutes.

6. After turning off the heat, pour in light cream, two or three drops of lemon juice, appropriate amount of salt and a little white pepper, and sprinkle some dry bread cubes.

Mushroom Omelet Rice

1. Soak the mushrooms in 40-degree warm water, wash them repeatedly and cut them into small cubes.

2. Peel the carrots, wash them and cut them into small cubes.

3. Dice the ham, wash and chop the green onions. Prepare a small bowl of leftover rice.

4. Pour a little oil into the wok, add the chopped green onion and stir-fry until fragrant, then add the diced mushrooms, carrots and ham, stir-fry for 2 minutes and add salt.

5. Pour in the rice and stir-fry evenly, then add chicken essence and serve.

6. Beat the eggs, pour a little oil into the pan and heat it to 60%, then turn to medium-low heat, pour the egg liquid into the pan and turn it into a circle (leave a little egg liquid).

7. After one side is solidified, spread the fried rice on one side of the egg skin, fold the egg skin without rice over, pour the remaining egg liquid on the edge to seal it, press the edge seam with chopsticks, and continue heating for 1 minute.

8. Place on a plate and drizzle with a little tomato sauce.