How to eat bamboo fungus? Nutrition of bamboo fungus
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Bamboo fungus is a food that contains a lot of amino acids and is rich in nutrients. Let’s learn how to eat it. Bamboo fungusIt is the fruiting body of the long-skirted bamboo fungus Dictyophora indus-iatakVent. and the short-skirted bamboo fungus D. dupkica (Bosc.) Fisch. of the fungi phylum Fungi without the head. It is also known as bamboo ginseng and bamboo seat and is a world-famous edible fungus. Nutritional value of bamboo fungusEach 100 grams contains 20 grams of protein, 2.6 grams of fat, 38 grams of carbohydrates, and is rich in various amino acids, vitamins, inorganic salts, etc. It has the effects of nourishing and strengthening, replenishing qi and brain, calming the mind and strengthening the body. Bamboo fungus also has the effect of reducing the storage of body fat. It has a certain effect on patients with high blood pressure, high blood lipids, and high cholesterol. Bamboo fungus also has the unique function of prolonging the freshness of dishes without rotting or spoiling. How to eat bamboo fungusMushroom and Bamboo Fungus Soup 1. Raw materials: 1. Main ingredients: 50 grams of soaked bamboo shoots, 50 grams of soaked shiitake mushrooms, 50 grams of mushrooms, 50 grams of green leaves, and 50 grams of fresh tomatoes. 2. Seasoning: refined salt, MSG, minced ginger, sesame oil, cooking oil, and broth. 2. Preparation method: 1. Trim the ends of the bamboo fungus, wash and cut into rectangular pieces. Remove the impurities from the mushrooms and shiitake mushrooms, wash and slice. Wash, peel and slice the tomatoes. Wash and slice the green leaves. 2. Heat the oil in a wok until it is 50% hot, add the broth, shiitake mushrooms, mushrooms, bamboo fungus, and tomatoes, and bring to a boil. Then add salt, MSG, and minced ginger. When the broth boils, add the green leaves and fry briefly. Drizzle with sesame oil and serve in a large bowl. Note: Bamboo fungus is well-known internationally and is expensive. Chinese people call it "the king of mountain delicacies". It has high nutritional value and contains a variety of amino acids, especially glutamic acid, which has the effects of lowering blood pressure and cholesterol, relieving pain, replenishing qi and relieving cough. It can be eaten with shiitake mushrooms and mushrooms as a nutritional health dish for patients with hypertension, coronary heart disease, arteriosclerosis, high cholesterol, cancer, as well as physical weakness, insufficient qi and blood, etc. Purple Bamboo Lotus Pond 1. Raw materials: 1. Main ingredients: 25 grams of bamboo shoots, 50 grams of fresh lotus, 50 grams of tender loofah, and 50 grams of bamboo shoots. 2. Seasoning: refined salt, MSG, and broth. 2. Preparation method: 1. Soak the bamboo fungus in cold water, remove the two ends, wash, cut into oblique pieces, and soak in cold water. Put the fresh lotus seeds into a boiling water pot for a while, brush off the lotus skin, remove the core, wash, and soak in cold water. Scrape the skin and pulp of the loofah, wash and cut into small prismatic pieces. 2. Put bamboo fungus, lotus seeds and bamboo shoots in boiling water and blanch until cooked, then add loofah slices and blanch, drain and put everything into a soup bowl. Put broth, salt and MSG in another pot, boil and pour into a bowl. Note: In this dish, bamboo fungus is called "the queen of fungi" and "the best mountain delicacies". It is a tonic, invigorating, brain-tonifying, mind-calming and body-building food. It contains high levels of protein, trace elements, and multiple amino acids, especially rich in glutamic acid. It is not only a nutritious food, but also a good condiment. Modern medical research shows that bamboo fungus can reduce the storage of body fat and has a certain effect on patients with hypertension, hyperlipidemia, and hypercholesterolemia. It is paired with lotus seeds that nourish the heart and spleen, benefit the kidneys and astringe the essence, as well as bamboo fungus and loofah that clear away heat and detoxify, cool blood, promote diuresis, and resolve phlegm. Together, it forms a healthy dish that nourishes, clears heat, eliminates phlegm, and promotes diuresis. It is suitable for patients with weak constitution, insufficient limbs, weak spleen and stomach, loss of appetite, and hypertension, high cholesterol, obesity and other diseases. Braised bamboo fungus 1. Raw materials: 1. Main ingredients: 250 grams of soaked bamboo fungus, 50 grams of soaked shiitake mushrooms, 50 grams of bamboo shoots, and 10 grams of ham slices. 2. Seasoning: cooking wine, refined salt, soy sauce, sesame oil, wet starch, lard, and chicken broth. 2. Preparation method: 1. Cut off the two ends of the bamboo fungus, wash and cut into sections. Remove impurities from the soaked shiitake mushrooms and wash. 2. Heat lard in a wok, add bamboo shoots, mushrooms and bamboo shoots and stir-fry for a while, then add cooking wine: add soy sauce, MSG, salt and chicken broth and stir-fry, then add chicken broth and simmer, then simmer over low heat until bamboo shoots are cooked and flavorful, thicken with wet starch, drizzle with sesame oil and stir well, remove from the pan, serve on a plate, and top with ham slices. Note: This dish is made with the world-famous precious edible bamboo fungus, shiitake mushrooms, bamboo shoots, etc. The bamboo fungus has the effects of replenishing qi and benefiting the kidney, relieving pain, relieving cough, antiseptic, and detoxification. Shiitake mushrooms have the effects of replenishing qi and strengthening the body, benefiting the stomach and aiding digestion, anti-cancer, and lowering blood pressure. Bamboo shoots can clear away heat and harmonize the stomach. The combination of these ingredients enhances the effects of nourishing and strengthening the body, lowering blood pressure, lowering blood lipids, lowering cholesterol, and anti-cancer. It is suitable for patients with physical weakness, hypertension, hyperlipidemia, cancer, and obesity. Stir-fried bamboo fungus soup 1. Raw materials: 1. Main ingredients: 30 grams of soaked bamboo fungus, 150 grams of chicken breast, 15 grams of pork fat, 15 grams of cooked ham, 15 grams of coriander, and 2 egg whites. 2. Seasoning: cooking wine, salt, MSG, starch, flour, scallion, ginger, and chicken broth. 2. Preparation method: 1. Remove the ends of the bamboo shoots, clean and cut into sections, and soak them in cold water. Put the green onion and ginger in a bowl and soak them in cooking wine. Remove the impurities from the bamboo shoots, clean them, and chop them and the ham into fine pieces. 2. Wash the chicken breast and pork, chop them into puree and put them into a bowl, add egg white, pour in the soaked scallion, ginger and wine, add wet starch and salt and stir until it is strong. 3. Blanch the soaked bamboo fungus in boiling water, take out and drain, spread it on a plate, sprinkle flour on it, spread the mixed chicken paste on the bamboo fungus, garnish with ham and chopped coriander, steam it in a steamer and take out. 4. Add chicken soup, cooking wine, salt and MSG to a wok and bring to a boil. Skim off the foam and pour into a large soup plate. Take out the steamed bamboo fungus, cut it into pieces with a knife, and drag it into the large soup plate so that it floats on the soup surface. Note: This dish uses bamboo fungus, a rare wild vegetable that nourishes qi, reduces fat and lowers blood pressure, and chicken, which is sweet and warm, replenishes qi, and replenishes essence and marrow. It nourishes, lowers blood pressure and reduces fat. It is suitable for patients with physical weakness, old age, post-illness, asthenia caused by deficiency of qi, blood and body fluid, hypertension, hyperlipidemia and cancer. Bamboo fungus, lotus and egg soup 1. Raw materials: 1. Main ingredients: 5 eggs, 30 grams of soaked bamboo fungus. 2. Seasoning: cooking wine, salt, MSG, pepper, sesame oil, and vegetarian soup. 2. Preparation method: 1. Remove both ends of the bamboo fungus, wash it, cut it into sections, blanch it in boiling water, and remove it for later use. 2. Crack the eggs and put the egg whites into a large bowl. Stir with chopsticks first. Add clear soup, salt, MSG, and cooking wine and stir until strong. Steam in a steamer for 20 minutes and take out. 3. Bring the soup to a boil, add bamboo fungus, salt, MSG and pepper to adjust the taste, then pour into a large soup bowl. Note: This soup is a nourishing and nutritious dish made by cooking eggs, which can nourish qi and blood, nourish yin and calm the five internal organs, and bamboo fungus, which can nourish qi and nourish, lower blood pressure and reduce blood lipids. It is suitable for patients with deficiency syndrome caused by physical weakness, insufficient qi and blood, and deficiency of essence and blood. It should be used with caution by those with food obstruction, phlegm accumulation and fullness in the middle. Bamboo fungus and pigeon egg soup 1. Raw materials: 1. Main ingredients: 10 pigeon eggs, 50 grams of soaked bamboo fungus. 2. Seasoning: salt, MSG, pepper, sesame oil, and vegetarian soup. 2. Preparation method: 1. Remove the two ends of the bamboo fungus, wash it, cut it into sections, blanch it in boiling water and remove it. Put the pigeon eggs into a bowl with a little water, use a spoon to push the boiling water in the pot, pour the pigeon eggs into the pot, cook it over low heat, remove it and put it in a large bowl. 2. Add clear soup, salt, MSG, pepper and bamboo fungus to the pot. After the bamboo core is seasoned, drizzle with sesame oil and pour over the pigeon eggs in a large bowl. This soup is made of bamboo fungus, which is good for health, cancer prevention and blood pressure reduction, and pigeon eggs, which are good for the spleen and kidney. It is suitable for patients with symptoms such as weakness, waist soreness, fatigue, weak qi, poor appetite, dizziness, palpitations and insomnia caused by deficiency of qi, blood and essence. Bamboo fungus soup 1. Raw materials: 1. Main ingredients: 150 grams of soaked bamboo fungus, 50 grams of soaked sea cucumber, 50 grams of cooked pork tripe and 4 green vegetable cores. 2. Seasoning: cooking wine, salt, MSG, sugar, scallion, ginger, and chicken broth. 2. Preparation method: 1. Remove the two ends of the bamboo fungus, wash and cut into sections. Remove the impurities from the sea cucumber, wash and cut into diamond-shaped thin slices, and cut the pork tripe into thin slices. Wash the Chinese cabbage and cut into two pieces. 2. Pour chicken soup into the pot, bring to a boil, add sea cucumber, tripe slices, cooking wine, refined salt, sugar, scallion, and ginger, skim off the foam after boiling, add bamboo fungus and green vegetable heart, boil again: pick out scallion and ginger, add MSG, and serve. Note: Sea cucumber has the effects of nourishing and strengthening, strengthening the kidney and essence, nourishing yin and moistening dryness. Pig tripe has the effect of nourishing the spleen and stomach. This soup made with bamboo fungus and green vegetables has the effect of nourishing and strengthening. It can be used as a nutritious dish for people with deficiency of essence and blood, constipation, thirst, impotence, frequent urination and other diseases. Healthy people can eat it to strengthen their body and brain, lose weight and keep fit. Bamboo fungus tendon soup 1. Raw materials: 1. Main ingredients: 150g soaked bamboo fungus, 5 soaked pig’s trotter tendons, 50g cooked chicken breast, 5 green vegetable hearts. 2. Seasoning: cooking wine, salt, MSG, lard, chicken broth. 2. Preparation method: 1. Remove the two ends of the bamboo fungus, clean it and cut it lengthwise. Soak the tendons in hot water, clean it and cut it into sections. Slice the chicken and clean the cabbage heart and cut it lengthwise. 2. Pour chicken soup into the pot and bring to a boil. Add tendons, chicken, salt and cooking wine and bring to a boil. Then add bamboo fungus and Chinese cabbage and bring to a boil until the flavors are incorporated. Add a little MSG and lard and serve. Note: Tendon has the effect of nourishing the liver and strengthening the tendons. Chicken has the effect of nourishing the spleen and stomach, nourishing the kidney and replenishing essence. Paired with bamboo fungus to make this dish, it has the effect of nourishing and strengthening. It can be used as a dietary recipe for patients with high blood pressure, high blood fat, high cholesterol, tendon soreness and weakness, tendon damage, frequent urination and other diseases. Healthy people eat it to replenish marrow and essence and strengthen the body. |
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