The efficacy and function of wild mountain mushrooms and the steps of cooking wild mountain mushrooms and

For many plants, we don’t know what kind of effects or functions they have. Even if we have eaten them, we only know that they are edible, but we don’t know that they have many benefits, just like the mushroom. In fact, it has another name called red girl, because its skin is red. It used to be very common in daily life, but we didn’t know that its whole body is a treasure. In fact, red girl has many functions and ways of eating. Red girl can be used to soak in water and drink, which has the effect of health care. You can also pick it and eat it, and it tastes good and original.

The efficacy and function of wild mountain mushroom

1. Clear away heat and detoxify

The skin of the mushroom can clear away heat and detoxify, resolve phlegm, promote diuresis and reduce swelling. For example, some people usually have sore throats and their voices become hoarse, which then causes coughing. These can be treated by eating the skin of the mushroom to make tea. However, it should be noted that you have to drink it slowly and the water temperature should not be too cold.

2. Treat eczema

The skin of the passion fruit can also treat eczema, act as a diuretic, and cure many diseases such as colds. The skin can be boiled in sugar water and taken orally or drunk as boiled water. Because it has a relatively high vitamin C content, it is effective in treating regenerative disorders and anemia. So passion fruit also has many uses.

3. Clear away heat, promote diuresis, and reduce inflammation

Its fruit, skin, branches and leaves have the effect of clearing heat and promoting diuresis. Applying it externally can reduce inflammation. People with these symptoms may wish to try using passion fruit for treatment. Although there are many effects and functions of mushroom, people with poor stomachs should eat less and eat it in moderation.

How to cook wild mushrooms

Mushroom and Tsukumi Jam

Ingredients: 1000 grams of girl fruit, 150 grams of white sugar, and appropriate amount of lemon juice.

practice:

1. Peel and clean the mushroom berries (also called girl fruit), set aside 1/5 and use several toothpicks to poke holes in the mushroom berries. This way, there will be a few fruit particles in the jam, and the berries will be easier to release water after being pierced.

I use a non-stick soup pot, but you can also use pots other than iron pots. Squeeze in lemon juice, bring to a boil over medium heat, and simmer for 30-40 minutes.

3. Cook until the mushrooms in the pot become thick and thick.

4. When you think it's almost done, scoop out 1 teaspoon of jam into a small plate and put it in the refrigerator for 5 minutes. If the jam becomes thick, it's OK. I think slightly fluid jam tastes better. Don't let it be too dry or too sticky, as it will be difficult to spread and the taste will be bad.

5. After turning off the heat, pour the prepared mushroom jam into a glass bottle that has been boiled in boiling water and turned upside down to dry the moisture. Cover it with a lid immediately and it will become thick after cooling. It can be stored at room temperature for at least one month and refrigerated for about a year. If you open the lid and use it, please refrigerate it and eat it as soon as possible, after all, there are no preservatives.

Cape gooseberry caramel walnut pie

Ingredients: 125 grams of low-gluten flour, 10 grams of egg yolk, 120 grams of walnuts, appropriate amount of walnuts, 1 gram of salt, 20 grams of powdered sugar, 30 grams of honey, 120 grams of white sugar, 110 grams of water, and 70 grams of butter.

practice:

1. Mix low-gluten flour and powdered sugar, and add softened butter. Rub the flour and butter into corn crumbs. Mix the beaten egg yolk, water and salt. Slowly add the egg yolk liquid to the corn crumbs, butter and flour mixture. Knead into dough.

2. Put the mixed dough into a fresh-keeping bag, flatten it appropriately and put it in the refrigerator for 1 hour. Take out the refrigerated dough and roll it into a large piece according to the size of the mold with a rolling pin. Spread the rolled dough on the pie plate and shape it with your hands to make it fit all around. Roll the rolling pin over the pie plate and cut off the excess dough.