The efficacy and function of Zangling Mushroom. The steps of making Zangling Mushroom.

Tibetan mushroom is a particularly natural wild yogurt-making product and the only natural species of mushroom.

The efficacy and effects of Zangling Mushroom

1. Improve the body's immunity

Tibetan mushrooms can regulate the human gastrointestinal tract very well, and can also improve the body's immunity. Tibetan mushrooms can also adjust blood pressure and blood lipids, etc., and have many medical effects.

2. Enhance body resistance

Eating Tibetan mushrooms regularly can enhance the body's resistance. Tibetan mushrooms are a non-toxic food. If people often eat Tibetan mushrooms, they can enhance the body's resistance. At the same time, Tibetan mushrooms also have a very good calcium supplement effect. The amino acid content of Tibetan mushrooms is also very high. Tibetan mushrooms can also lower blood pressure, prevent cerebral hemorrhage, and lower blood lipids. It can prevent heart disease very well. If you can insist on eating 250ML of Tibetan mushrooms every day, you don't have to take blood lipid-lowering drugs.

3. Soften the body's blood vessels and prevent aging

Tibetan mushroom can soften the blood vessels of the human body and has a good effect in preventing aging. At the same time, Tibetan mushroom can also moisturize the intestines and promote bowel movements, which is good for detoxification and beauty, especially for patients with colorectal cancer. Tibetan mushroom does not contain sugar, so it is better for diabetic patients. At the same time, Tibetan mushroom can also protect hair to keep it black and shiny, and prevent the growth of gray hair.

How to make Zangling Mushroom

Homemade Tibetan Mushroom Yogurt

1. Prepare a clean glass bottle that is free of water and oil. It must be oil-free, otherwise the bacteria baby will die.

2. Take a look at the true appearance of the fungus baby! ~

3. Put the baby bacteria in and pour in the milk.

4. Cover the lid. Leave it at room temperature for a day. You can open the lid in the middle to ventilate. Tibetan mushrooms need oxygen to ferment. I often forget to ventilate, but it’s okay. During the fermentation process, you will find that the milk begins to thicken and whey will separate out. This is normal.

5. After about 24 hours, the yogurt is ready.

6. The next step is to separate the yogurt and Tibetan mushrooms. Prepare a sieve, a clean spoon, and a clean bowl. Use a spoon to stir the mixture in the bottle evenly, which will facilitate sieving.

7. Sieve the mixture, sift the yogurt into a bowl, and pour the Tibetan mushrooms into another clean bowl. Repeat the sieve for all the mixtures.

8. Pour the Tibetan mushrooms back into the sieve and rinse it under the tap until the water runs clear.

9. Then use a clean spoon to press the water out of the Tibetan mushroom until almost no water comes out. Then wash the glass bottle and control the water until it is almost done.

10. Put the Tibetan mushrooms into a glass bottle, add milk and you can eat it tomorrow.

11. Add honey and your favorite dried fruits to the yogurt and enjoy it!

The yogurt made from Tibetan mushrooms has a rich milky flavor.