The efficacy and function of seafood mushrooms. The steps of making seafood mushrooms

The seafood mushroom belongs to the Basidiomycetes, the Agaricales, the Trichoderma, the Trichoderma, the Trichoderma, and the Agaricus. It is an excellent edible fungus in the northern temperate zone. It tastes fresher than the oyster mushroom, has thicker flesh than the nameko, and is tougher than the shiitake mushroom. It has an excellent taste and a unique crab flavor. In Japan, there is a saying that "the fragrance lies in the matsutake and the taste lies in the agamidae". It has high nutritional and medicinal value.

Its fruiting bodies grow in groups or clusters, and the surface of the cap is nearly white to gray-brown, often with dark marble patterns in the center. The gills are nearly white, and they grow in a round curve with the stipe, and are dense to slightly sparse. Currently, there are two strains cultivated, light gray and pure white. The white strain is also called "white jade mushroom" and "jade dragon mushroom", which is very popular in the market. Most of them are cultivated in factories.

The efficacy and function of seafood mushrooms

The nutritional value of seafood mushrooms is very rich. The amino acids in the protein of seafood mushrooms are complete, including 8 essential amino acids for the human body, and also contain several polysaccharides. The hot water and organic solvent extracts of its fruiting bodies have the function of removing free radicals from the human body. Therefore, eating seafood mushrooms regularly has the effects of anti-cancer, cancer prevention, improving immunity, preventing aging, and prolonging life. We can eat it frequently.

Seafood mushroom cooking steps tutorial

Method 1

1. Break the seafood mushrooms and broccoli into small pieces, soak them in salt water for a while, and then wash them thoroughly.

2. Boil water, blanch the seafood mushrooms and broccoli, and remove them.

3. Heat the pan with cold oil, pour in the seafood mushrooms, stir-fry, pour in the fermented bean curd juice and stir well

4. Pour in the blanched broccoli and stir-fry briefly before serving.

Method 2

1. Put a little oil in the pan and sauté the garlic slices.

2. Add thick slices of winter melon and stir-fry (the winter melon slices do not need to be cut too thin, otherwise they will not be resistant to cooking and will affect the appearance and taste).

3. Pour in light soy sauce and stir-fry evenly.

4. Add seafood mushrooms and wolfberries.

5. Pour in a little broth, cover the pot and simmer for a while (because the winter melon itself will release water, so don’t add too much broth).

6. When the winter melon becomes translucent, add a little salt.

7. Finally, add a little water starch to thicken.