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

The fruiting bodies of the russula are generally medium-sized. They grow in groups on the ground in broad-leaved forests in summer and autumn. They are distributed in Sichuan, Shaanxi, Fujian (preferably in the Ninghua virgin forest in Sanming), Yunnan, and parts of Jiangxi (Ganzhou and Ruijin), especially in northwest Fujian and Gaoligong Mountain in Yunnan.

The efficacy and function of red mushroom

1. Rich in protein

Red mushroom contains protein, carbohydrates, minerals, vitamin B, vitamin D, vitamin E, and niacin, which is rare in other foods, as well as trace elements such as iron, zinc, selenium, manganese, etc.

2. Nourishes yin, nourishes kidney, moistens lung, promotes blood circulation, strengthens brain, and nourishes skin

It contains a variety of amino acids and other ingredients necessary for humans, and has the effects of nourishing yin, tonifying the kidneys, moistening the lungs, activating blood circulation, strengthening the brain, and nourishing the skin. Regular consumption can strengthen the body and prolong life.

3. Protein is easy to digest and absorb

Of the protein contained in red mushrooms, about 25% is soluble in water, about 50% can be digested and absorbed by humans, and only about 25% cannot be absorbed by the human body.

4. Contains anti-cancer substances

At the same time, it contains polysaccharide anti-cancer substances, which are beneficial to blood circulation, lower blood cholesterol, inhibit cancer cell metastasis, and have a certain effect on the treatment of acute spinal optic neuropathy.

5. Prevent indigestion

It can also prevent indigestion and rickets in children, improve normal sugar metabolism and the body's immune function, and has a good therapeutic effect on maternal lactation, anemia, etc. It is a natural food with special therapeutic value.

Red mushroom cooking steps tutorial

Red mushroom and scallop congee

1. Put the cleaned red mushrooms, scallops and rice into the pressure cooker, add appropriate amount of water, salt and MSG, and set the timer to 18 minutes (this is the time set according to the amount I usually cook)

2. After it is cooked, open the pot and add a little tea oil or sesame oil. You can also add some coriander.

Pork belly stewed with red mushrooms

1. Soak the red mushrooms first. Use a large basin to soak them in water, sprinkle a little salt, rinse them after 10 minutes, remove them and drain them;

2. Cut the pork belly into thick slices and stew it with water separately. Use a pressure cooker for about 15 minutes.

3. Pour the red mushrooms into the stewed pork belly soup, bring to a boil over high heat, then simmer over medium heat for 10 minutes. Adjust the seasoning with salt and pepper before eating.

Tips

1. Wash the red mushrooms carefully. Be sure to soak them in plenty of water. Sprinkle salt to clean the mucus on the surface of the mushrooms. It is best to put them in a filter basket and then immerse them in a basin. Sprinkle water while turning them in one direction. The mud and sand on the mushrooms will easily fall off and settle. Do not rub them, otherwise they will be rotten.

2. The pork belly should not be too fat, 30% fat and 70% lean is best, the meat is fragrant and not greasy;

3. If you have shank bones, stewing is also good, but it will take a little more time;

4. Red mushrooms do not need to be cooked for a long time. It is enough to stew them for 10 minutes after boiling. They are smooth, crispy, and absorb the fragrance of pork belly, which is very delicious.

5. Add pepper according to personal taste. There is no need to add chicken essence to this soup.