Various home cooking methods for shiitake mushrooms Nutritional benefits of shiitake mushrooms

Various home cooking methods for shiitake mushrooms Nutritional benefits of shiitake mushrooms

It is well known that shiitake mushrooms are delicious. They can be stir-fried or used to make soup. They are delicious and sweet. Let’s take a look at how to cook shiitake mushrooms.

mushroom

It is the fruiting body of Lentinusedodes (Berk.) Sing. of the Fungi phylum. Due to its rich nutrition, refreshing aroma and delicious taste, it is known as the "king of mushrooms", "queen of mushrooms" and "crown of vegetables".

Nutrition of Shiitake Mushrooms

According to analysis, every 100 grams of dried mushrooms contain 13 grams of protein, 1.8 grams of fat, 124 milligrams of calcium, 415 milligrams of phosphorus, 25.3 milligrams of iron, and rich vitamins B1, B2, C, D, etc. Shiitake mushroom protein is composed of 18 amino acids, and essential amino acids for the human body account for 35.9% of the total amino acids. This shows that the nutritional value of shiitake mushrooms is very high.

Shiitake mushrooms contain adenine, choline, tyrosine, oxidase and certain nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipids, and prevent diseases such as arteriosclerosis and liver cirrhosis. Shiitake polysaccharide can increase the activity of helper T cells and enhance the body's humoral immune function. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment and have been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting the normal metabolism of the human body and improving the body's adaptability.

Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, weight loss, etc.

How to cook shiitake mushrooms

Stewed Mushrooms

1. Raw materials:

1. Main ingredients: 100 grams of dried shiitake mushrooms.

2. Seasoning: cooking wine, salt, MSG, sugar, chicken oil, chicken broth.

2. Preparation method:

Soak the mushrooms in warm water, remove impurities and wash them after they are soaked. Take them out and squeeze out the water. Arrange them in a stewing pot. Add chicken soup, clarified soaking water, cooking wine, MSG, salt and sugar. Steam them in a steamer for about 40 minutes, take them out and drizzle with chicken oil.

Note: Shiitake mushrooms, also known as winter mushrooms, are a treasure among edible fungi and enjoy a high reputation internationally. They are delicious and nutritious. They are a high-protein, low-fat health food and are known as the best plant-based food. Shiitake mushrooms also contain carbohydrates, vitamins, and a variety of amino acids and trace elements required by the human body. They also contain anti-cancer substances 1.3-tadalafil-glucosidase and nucleic acid substances that inhibit blood cholesterol and lower blood pressure. They are sweet and mild in nature and have the effects of replenishing qi and benefiting the stomach, lowering blood pressure and lipids, lowering cholesterol, and fighting cancer.

It can be consumed for a long time as an auxiliary dietary dish for cardiovascular diseases, hypertension, hyperlipidemia, high cholesterol, cancer, diabetes and other diseases.

1. Raw materials:

Stewed Mushrooms and Black Fungus

1. Main ingredients: 50 grams of shiitake mushrooms and 25 grams of black fungus.

2. Seasoning: cooking wine, salt, ginger slices, pepper, lard, and chicken broth.

2. Preparation method:

1. Soak mushrooms and black fungus separately in warm water, remove impurities and wash them. Keep the soaking water clear.

2. Put cooking wine, salt, ginger slices, scallions, lard, mushrooms, and black fungus into a casserole. Add the water used to soak the mushrooms and black fungus and the chicken broth. Bring to a boil over high heat, skim off the foam, and simmer for about 20 minutes over low heat. Remove the ginger and scallions, and add MSG and pepper to taste.

Note: Both mushrooms and black fungus are high-quality natural tonic wild delicacies. In addition to the general nutrients, mushrooms also have lipid-lowering and anti-cancer substances, and black fungus also contains substances that reduce blood clots. This dish can be used to treat and prevent high blood pressure, high blood lipids, arteriosclerosis and other diseases, and can also be used as an auxiliary anti-cancer diet.

Stir-fried Mushrooms

1. Raw materials:

1. Main ingredients: 150 grams of soaked shiitake mushrooms and 150 grams of fresh mushrooms.

2. Seasoning: cooking wine, MSG, soy sauce, sugar, minced ginger, wet starch, raw oil, sesame oil, and fresh soup.

2. Preparation method:

1. Remove impurities from soaked shiitake mushrooms, clean them and cut them into thin slices. Wash and slice fresh mushrooms.

2. Put the wok on the fire, add a little oil, stir-fry the mushroom slices and mushroom slices for a few times, add cooking wine, sugar, and soy sauce and continue to stir-fry until the flavor is absorbed. Then add the fresh soup to boil, add MSG, thicken with wet starch, drizzle with sesame oil, and serve. Note: Both mushrooms and mushrooms are famous edible fungi treasures in China and abroad. This dish contains high protein and multiple amino acids required by the human body, and both contain anti-cancer substances. Its nature and flavor are sweet and flat, and its effects are nourishing and strengthening, replenishing qi and nourishing yin, digesting food and reducing phlegm, clearing the mind and lowering blood pressure, and fighting cancer. It can be used as a high-level nourishing food for people with weak constitutions. It can also be used for loss of appetite caused by excessive phlegm, or hypertension, dizziness and other symptoms. It can also be used as a health care food for cancer patients for long-term consumption.

Braised Tofu with Mushrooms

1. Raw materials:

1. Main ingredients: 400 grams of tofu, 50 grams of soaked mushrooms, 20 grams of bamboo shoots, 10 grams of cooked oil and vegetable leaves.

2. Seasoning: cooking wine, MSG, salt, soy sauce, sugar, chopped green onion, wet starch, and vegetarian soup.

2. Preparation method:

1. Cut the tofu into pieces, put it in a pot with water and cook for a while, then take it out and cut it into small pieces with a knife.

2. Heat the pan and add oil. After the oil is heated, fry the chopped green onion, add soup, bamboo shoots, mushrooms, soy sauce, cooking wine, sugar, and tofu. Bring to a boil over high heat, then simmer over low heat until the tofu is well-seasoned. Add a little MSG and thicken with wet starch before serving.

Note: This dish is made of tofu, a sweet and cool food that can nourish qi and harmonize the middle, promote the production of body fluids and moisten dryness, clear away heat and detoxify, and is cooked with mushrooms that can nourish the stomach and replenish qi, lower blood lipids and fight cancer. It is a health dish that can nourish qi and promote the production of body fluids, lower blood lipids and fight cancer. It can often be used as a supplementary food therapy for patients with physical weakness after illness, weak spleen and stomach, shortness of breath and poor appetite, as well as patients with hypertension, hyperlipidemia, coronary heart disease and cancer.

Braised Chinese Cabbage with Mushrooms

1. Raw materials:

1. Main ingredients: 50 grams of soaked shiitake mushrooms and 500 grams of cabbage hearts.

2. Seasoning: cooking wine, refined salt, MSG, sugar, scallion segments, minced ginger, wet starch, raw oil, and fresh soup.

2. Preparation method:

1. Remove impurities from the soaked shiitake mushrooms and clean them. Cut the cabbage heart into long strips.

2. Pour raw oil into the wok and heat it to 50% hot. Fry the cabbage heart several times in the oil, then remove and place on a plate. Leave a little oil in the wok and fry the scallion and ginger. Then add cooking wine, salt, MSG, sugar, mushrooms, cabbage heart, and fresh soup. Bring to a boil over high heat, then simmer until the soup is thick and the vegetables are well-flavored. Thicken with wet starch.

Note: This dish is cooked with mushrooms and cabbage hearts as the main ingredients. It has the functions of nourishing the spleen and stomach, clearing away heat and detoxifying, and promoting diuresis and relieving fullness. It can often be used as an auxiliary food therapy for symptoms such as spleen and stomach weakness, poor appetite, abdominal distension, edema, or stomach heat damaging yin, lung heat and phlegm, and cough with phlegm.

Mushroom Cauliflower

1. Raw materials:

1. Main ingredients: 500 grams of cauliflower, 20 grams of soaked shiitake mushrooms.

2. Seasoning: refined salt, MSG, onion, ginger, wet starch, lard, and chicken broth.

2. Preparation method:

1. Remove the old stalks of the cauliflower inflorescence, scrape off the rust spots on the inflorescence, cut into small florets, wash, blanch in boiling water for 3 minutes, remove and soak in cold water, remove and drain. Remove impurities from the soaked shiitake mushrooms, wash and cut the large ones in half. Cut the green onions into sections and slice the ginger and pound it.

2. Heat lard in a wok, add scallions and ginger and stir-fry until fragrant. Add chicken broth, cauliflower, mushrooms, salt and MSG. Cook until the cauliflower is well-seasoned. Thicken with wet starch, stir well and serve.

Note: This dish uses cauliflower, which is strong in strengthening the stomach and kidney, and mushrooms, which are good at replenishing qi and stomach, reducing fat and fighting cancer. In addition to general nutrients, cauliflower also contains vitamin U-like substances, which can strengthen the stomach and relieve pain. It is especially suitable for patients with gastric ulcers, stomachaches, chronic gastritis, long-term illness, congenital deficiencies in children, developmental delays, soreness and weakness of limbs, etc.

Mushroom and Radish Soup

1. Raw materials:

1. Main ingredients: 500 grams of white radish, 50 grams of soaked shiitake mushrooms, and 25 grams of pea sprouts.

2. Seasoning: cooking wine, salt, MSG, bean sprout soup.

2. Preparation method:

1. Peel the white radish, wash it, cut it into thin strips, blanch it in boiling water until it is 80% cooked, remove it and put it in a large bowl. Select and wash the pea sprouts, blanch them in boiling water, remove them. Cut the mushrooms into strips.

2. Heat the wok and pour in the bean sprout soup, cooking wine, salt and MSG. Bring to a boil and skim off the foam. Add the shredded radish and blanch it briefly, then remove it and put it in a large soup bowl. Blanch the shredded mushrooms for a while and remove them and put them in a bowl. Continue to boil the soup and add the pea sprouts. Pour the soup into the bowl and it is done.

According to the Compendium of Materia Medica, radish is also called "radish". It is called "the most beneficial vegetable" by the Compendium of Materia Medica. It has the functions of digestion, smoothing qi, sobering up, resolving phlegm, curing asthma, quenching thirst, benefiting the five internal organs, dispersing blood stasis, and replenishing deficiency. It is matched with mushrooms that can replenish qi, resolve phlegm and regulate qi. Modern medical research believes that radish and mushrooms contain anti-cancer substances, and can lower cholesterol and blood pressure. It can often be used as a therapeutic dish for indigestion, food accumulation, fullness, cough and phlegm, chest tightness, asthma, thirst, hypertension, coronary heart disease and other diseases.

Note: Do not take radish with ginseng or ginseng products, medicines or foods, as radish can eliminate the tonic effects of ginseng.

Vegetable Steak with Four Treasures

1. Raw materials:

1. Main ingredients: 50g soaked shiitake mushrooms, 50g fresh mushrooms, 50g soaked bamboo fungus, 50g clean bamboo shoots, 200g vegetable dumplings. 2. Seasoning: cooking wine, refined salt, MSG, soy sauce, sugar, sesame oil, chicken fat, snake oil, starch, lard, and broth.

2. Preparation method:

1. Select mushrooms of uniform size, remove impurities, wash and clean, squeeze out water and put into a bowl, add broth, soy sauce and sugar, steam for half an hour and remove. Remove the ends of bamboo shoots, wash and cut into 5 cm long segments. Cut bamboo shoots into slices. Remove impurities from fresh mushrooms, wash and clean, blanch in boiling water, remove and squeeze out water for later use.

2. Heat the wok, add lard, cooking wine, broth, oyster sauce, soy sauce, refined salt, sugar, MSG, sesame oil, bamboo shoots, bamboo shoots, mushrooms, and shiitake mushrooms. Bring to a boil over high heat, then simmer over low heat until the soup is thick and remove (keep the original soup). Place the ingredients in shallow bowls and add the original soup. Steam in a steamer before serving, cover in a basin, and remove the bowl.

3. After the vegetable buns are fried, remove them from the pan and put them in another pot. Add salt and broth. Heat the pan until they are seasoned and place them around the four treasures. Heat the pan with lard, add cooking wine, broth, salt and soy sauce. After boiling, thicken with wet starch, add chicken oil and pour it on the noodles.

Note: This dish is made with four wild delicacies: shiitake mushrooms, mushrooms, bamboo shoots, bamboo shoots and vegetable dumplings. These four wild delicacies have the special effects of replenishing qi, nourishing the stomach and spleen, resolving phlegm and regulating qi, lowering blood lipids and fighting cancer. It can often be used as a therapeutic dish for people with physical weakness after illness, poor appetite and fatigue, as well as patients with hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis and cancer.

Braised Loofah with Mushrooms

1. Raw materials:

1. Main ingredients: 50 grams of soaked shiitake mushrooms and 500 grams of tender loofah.

2. Seasoning: refined salt, MSG, ginger juice, wet starch, sesame oil, cooking oil, and cooking wine.

2. Preparation method:

1. Soak the mushrooms in water, remove impurities and clean them. Peel the tender mushrooms, cut them in half along the length, cut them into slices, and fry them in boiling water until they are cooked through.

2. Add raw oil to a wok, heat it up, add ginger juice, add cooking wine, salt, MSG, mushrooms, and loofah, bring to a boil then turn to low heat and cook until the flavors are absorbed, thicken with wet starch, drizzle with sesame oil, flip out of the wok and serve.

Note: This dish is mainly made of loofah and mushrooms. Loofah is sweet and cool in nature, and has the effects of clearing away heat and dampness, cooling blood and removing blood stasis, and stopping bleeding. Regular consumption can smooth the qi and strengthen the spleen, and resolve phlegm and relieve cough. It can be used as an auxiliary dietary therapy dish for patients with heat dysentery, jaundice, intestinal wind, bloody stool, metrorrhagia, etc. caused by damp heat.

Stir-fried lettuce and mushrooms

1. Raw materials:

1. Main ingredients: 400 grams of basil and 50 grams of soaked shiitake mushrooms.

2. Seasoning: refined salt, MSG, soy sauce, sugar, pepper, wet starch, lard.

2. Preparation method:

1. Peel the lettuce, wash and slice it. Remove impurities from the soaked mushrooms, wash and cut them into diamond shapes.

2. Heat lard in a wok, pour in lettuce slices and mushroom slices and stir-fry for a few times, add soy sauce, salt, sugar, and stir-fry until the flavors are absorbed, then add MSG and pepper powder, thicken with wet starch, stir well and serve.

Note: This dish is made of lettuce and mushrooms. Its main effect is to clear away heat and resolve phlegm, regulate qi and relieve chest tightness. It is often used as a therapeutic dish for chest phlegm, lung heat, phlegm-heat cough, excessive phlegm, and phlegm-heat stagnation in the stomach, which causes loss of appetite and vomiting. It can also be used as a therapeutic dish for cancer patients.

Shrimp Stuffed Mushrooms

1. Raw materials:

1. Main ingredients: 300 grams of fresh shrimp meat, 24 soaked mushrooms, 50 grams of pork fat, 20 grams of ham, 10 grams of coriander, and 2 egg whites.

2. Seasoning: cooking wine, salt, MSG, sugar, scallion, ginger, starch, lard, chicken fat, and chicken broth.

2. Preparation method:

1. Chop the shrimp and pork fat into puree, put into a large bowl, add egg white, and stir until smooth. Chop the ham into small pieces. Wash the coriander and leave the leaves neatly.

2. Remove impurities from the soaked mushrooms, wash them and squeeze out the water with your hands. Add chicken soup, refined salt, MSG, scallion segments, ginger slices and mushrooms to a wok, bring to a boil, then simmer until the flavors are absorbed, remove the mushrooms and let them cool. Place 24 mushrooms with the smooth side facing down on the chopping board, slice the inner layer with a knife, then sprinkle a layer of starch, squeeze the shrimp meat paste into 24 meatballs with your hands, place them on the mushrooms, press them firmly with your hands and smooth them, sprinkle them with ham, put coriander leaves, arrange them into a beautiful pattern, place them on a porcelain plate, steam them in a steamer, take them out, and place the shrimp meat facing up neatly on the plate.

3. Heat the wok, add lard, fry the scallions and ginger, add chicken broth, cooking wine, salt, MSG, and sugar, bring to a boil, then thicken with wet starch, pour the cooked chicken oil over the mushrooms and shrimp.

Note: This dish uses shrimp meat that nourishes the kidneys and strengthens yang, replenishes qi and stimulates appetite, and is paired with mushrooms that nourish and strengthen, benefit the stomach, lower blood pressure, and fight cancer, and pork that replenishes qi, nourishes blood and nourishes yin. It can be used as a nutritious and therapeutic dish for people with long-term illness, shortness of breath and fatigue, loss of appetite, pale face and thinness, or kidney yang deficiency, lower jiao deficiency and cold, impotence and spermatorrhea, uterine cold and infertility, and cancer.

Things to note when eating: People with yin deficiency and hyperactivity of fire should not eat too much.

Steamed Chicken with Mushrooms

1. Raw materials

1. Main ingredients: 250 grams of chicken, 30 grams of soaked mushrooms, and 10 red dates.

2. Seasoning: refined salt, cooking wine, MSG, soy sauce, sugar, shredded green onion, shredded ginger, wet starch, clear soup, sesame oil.

2. Preparation method:

1. Wash the chicken and cut into long slices. Wash the red dates, remove the core, and cut into 4 pieces. Wash the mushrooms and cut into shreds.

2. Put the chicken, mushrooms and red dates into a bowl, add soy sauce, salt, sugar, MSG, onion, ginger, cooking wine, broth and wet starch, mix well, steam until cooked, take out, use chopsticks to push them into a flat plate, and drizzle with sesame oil.

Note: Shiitake mushrooms are a high-grade nourishing and nutritious wild delicacy that strengthens the stomach and replenishes qi. When combined with jujube and chicken, which nourish the blood, the effects of nourishing qi and blood are enhanced. It can treat the symptoms of the elderly, those after illness, women who have just given birth, and all other symptoms of weak qi and blood in the internal organs.

Stir-fried tripe with mushrooms

1. Raw materials:

1. Main ingredients: 50 grams of soaked shiitake mushrooms, 250 grams of cooked pork tripe, 25 grams of shredded bamboo shoots, 100 grams of lean pork, and 50 grams of leeks.

2. Seasoning: cooking wine, salt, MSG, sugar, ginger slices, pepper, starch, lard, cooking oil, and broth.

2. Preparation method:

1. Cut the pork belly into strips. Remove impurities from the mushrooms, clean and cut into strips. Wash the lean pork, cut into strips and mix well with wet starch.

2. Heat oil in a wok, add pork and stir-fry until cooked, then add mushrooms, tripe and bamboo shoots, stir-fry for a few times, then add broth, cooking wine, salt and sugar. Bring to a boil, then thicken with wet starch, sprinkle with leeks and a little lard, serve on a plate and sprinkle with pepper.

Note: This dish uses sweet and mild, nourishing, anti-cancer mushrooms with sweet and warm, nourishing, spleen and stomach-strengthening pork tripe. It is suitable for patients with weak spleen and stomach, thinness and fatigue, poor appetite and loose stools, or children with malnutrition or cancer as a supplementary food therapy.

Mushroom Pork Tenderloin

1. Raw materials:

1. Main ingredients: 50 grams of soaked shiitake mushrooms, 250 grams of pork tenderloin, 25 grams of bamboo shoots, and 1 egg white.

2. Seasoning: cooking wine, refined salt, MSG, wet starch, sesame oil, lard, and chicken broth.

2. Preparation method:

1. Remove impurities from the soaked mushrooms, wash and squeeze out the water for later use. Cut the tenderloin into thin slices, rinse with clean water to remove the blood, remove and drain, put in a bowl, add refined salt and egg white to soak, then add wet starch and mix well.

2. Heat the oil in a wok until it is 40% hot, add the marinated pork tenderloin slices, and use chopsticks to stir until cooked, then remove from the wok and drain the oil.

3. Leave a small amount of oil in the wok, add chicken broth, bamboo shoots, mushrooms, salt, pork tenderloin, MSG, and cooking wine. Bring to a boil then simmer until the meat is well-seasoned. Thicken with wet starch, pour in sesame oil, turn the wok over twice, and serve on a plate.

Note: This dish is made of shiitake mushrooms, which are good for replenishing qi and promoting the production of body fluids and fighting cancer, and pork tenderloin, which are good for replenishing qi and blood, nourishing yin and moistening dryness. It is suitable for the elderly, people with physical weakness after illness, people with deficiency syndrome caused by insufficient qi and blood, and yin and body fluids, or people with cough and asthma caused by phlegm and heat, as well as for cancer patients.

Stir-fried pork heart with mushrooms

1. Raw materials:

1. Main ingredients: 50 grams of soaked shiitake mushrooms, 200 grams of cooked pork heart, and 20 grams of bamboo shoots.

2. Seasoning: cooking wine, refined salt, chopped green onion, wet starch, sesame oil, and lard.

2. Preparation method:

1. Remove impurities from the soaked shiitake mushrooms, clean and slice. Slice the pig heart.

2. Add lard to the pot, heat it up, add chopped green onion and stir-fry until fragrant, add pork heart slices and stir-fry, add cooking wine and stir-fry for a few times, add mushrooms and salt and stir-fry until well-flavored, thicken with wet starch, drizzle with sesame oil and serve.

Note: Shiitake mushrooms have the function of replenishing qi and promoting the production of body fluids, and are nourishing. Pig heart has the function of replenishing blood and nourishing the heart, and calming the mind. It is a nourishing dish cooked with bamboo shoots that can clear away heat and resolve phlegm. Its main function is to replenish the heart and nourish blood, and calm the mind. It is suitable for auxiliary dietary therapy dishes for symptoms such as palpitations, daze, restlessness, insomnia, or nightmares and easy awakening caused by insufficient qi and blood, and deficiency of yin and blood.

Mushroom Noodles

1. Raw materials:

1. Main ingredients: 250 grams of raw noodles, 4 eggs, 15 grams of mushrooms, 50 grams of cucumbers, and 25 grams of mung bean sprouts.

2. Seasoning: soy sauce, salt, chopped green onion, sesame oil, and vegetable oil.

2. Preparation method:

1. Soak the mushrooms in clean water, wash and cut into strips. Peel the cucumber and cut into strips. Remove the impurities from the mung bean sprouts and wash them. Crush the eggs into a bowl.

2. Heat oil in a wok, add chopped green onion and stir-fry until fragrant, then add eggs and stir-fry until broken into pieces, add mushrooms, cucumber, and mung bean sprouts and continue to stir-fry, then add soy sauce, salt and appropriate amount of water and cook until the flavors are absorbed.

3. Put the noodles into boiling water and cook until done. Add some cold water and boil, then scoop out and place in a bowl. Top with mushrooms and eggs.

Note: Eggs are rich in protein, and the absorption rate of the human body can reach 99.7%. They also contain lecithin, vitamins, minerals and other ingredients, which have the effects of calming the heart, invigorating qi, calming the five internal organs, and nourishing blood. Shiitake mushrooms have high nutritional value and contain protein, vitamins, minerals, choline, nucleic acid and other substances. They can lower blood pressure, cholesterol, blood lipids, prevent arteriosclerosis, liver cirrhosis, fight cancer, promote normal metabolism of the human body, improve human immunity, and prevent a variety of diseases. Accompanying tender cucumbers and mung bean sprouts to increase a variety of vitamins. Therefore, shiitake mushroom noodles are not only a good health food, but also a good bodybuilding and longevity food.

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