How to eat chanterelles and their nutrition

It is well known that chanterelles have high nutritional value. My favorite dish is vegetarian grilled chanterelles.

Chanterelles

It is the fruiting body of the fungus Cantnarekius cibari-us Fr. of the phylum Fungi. The fruiting body is trumpet-shaped, apricot yellow to egg yellow in color, and the cap is 3-9 cm wide, flat at the beginning and concave at the end. The flesh is egg yellow in color and delicious.

Nutrition of Chanterelles

Chanterelles are rich in carotene, vitamin C, protein, calcium, phosphorus, iron and other nutrients. They are sweet and cold in nature. They have the effects of clearing eyes, benefiting lungs and intestines. Regular consumption of this fungus can prevent vision loss, eye inflammation, dry skin and other diseases.

How to eat Chanterelle

Roasted Chanterelles

1. Raw materials:

1. Main ingredients: 500 grams of fresh chicken fat mushrooms.

2. Seasoning: salt, chopped green onion, and lard.

2. Preparation method:

Remove impurities from the chanterelles, clean them, and cut them into thick slices. Heat the oil in a pan, add the chopped green onions, stir-fry the chanterelles for a few times, add salt and cook until fragrant, then serve.

Note: Chanterelles are rich in vitamins, proteins and other nutrients. They have the effects of clearing eyesight, benefiting lungs and intestines. Roasted Chanterelles can be used as a dietary therapy for patients with vision loss, dry skin, physical weakness, cough and other symptoms. Because they are rich in carotene and vitamin C, they have the effect of promoting immune function. Regular consumption can enhance disease resistance and strengthen the body.

Chicken stew with chanterelles

1. Raw materials:

1. Main ingredients: 1 hen (about 1500 grams), 50 grams of chicken fat, 15 grams of bamboo shoots.

2. Seasoning: refined salt, cooking wine, MSG, scallion segments, ginger slices, cooked lard, and chicken broth.

2. Preparation method:

1. Kill the chicken, remove the hair, take out the internal organs, wash with water, and chop into pieces. Soak the chanterelles in warm water, remove impurities, wash, tear open with hands and squeeze out the water.

2. Put a small amount of lard in the pot, heat it up, add the scallion and ginger, add the chicken into the pot and stir-fry until half-cooked, add chicken broth, salt and cooking wine, boil over high heat, then simmer over low heat until the chicken is cooked through, pick out the scallion and ginger, season with MSG and serve.

Note: This dish is cooked with hen and chanterelles, which are good for warming the middle and replenishing qi, replenishing blood and essence, and strengthening the body. The chanterelles are sweet and cold in taste, rich in carotene, calcium, iron, phosphorus, vitamin A, C, protein and other substances, which can nourish the spleen and stomach, clear the liver and brighten the mind, and can treat physical weakness, qi and blood deficiency, liver and kidney deficiency, and other symptoms such as vision disorders, eye inflammation, night blindness, etc.

Chanterelle Ragout

1. Raw materials:

1. Main ingredients: 500 grams of lean pork, 50 grams of chicken fat.

2. Seasoning: cooking wine, MSG, salt, lard, ginger slices, scallion segments, carrot powder, and broth.

2. Preparation method:

1. Wash the meat, put it in boiling water to drain the blood, take it out, wash it, and cut it into pieces. Soak the chicken fat in warm water, remove the impurities, wash it, and cut it into slices with a knife.

2. Heat the pan and add lard. Stir-fry for a while, add cooking wine, salt, ginger slices, scallions, and broth, and bring to a boil over high heat. Remove the soaking pan, add chanterelles, and after boiling, simmer over low heat until the meat is cooked through. Remove the scallions and ginger, and season with MSG and pepper.

Note: This dish is made of pork that nourishes the kidney and liver, nourishes yin and moistens dryness, and is cooked with the famous edible fungus, Chanterelle, which is rich in nutrition. Its effect is mainly to nourish the kidney and replenish essence, nourish the liver and nourish blood. It can be used as a dietary recipe for all diseases such as kidney deficiency and essence deficiency, physical weakness after illness, or visual impairment, night blindness, or insufficient yin and fluid, dry skin, etc.

Fried Pork Liver with Chicken Fat

1. Raw materials:

1. Main ingredients: 250 grams of fresh chanterelles, 100 grams of cooked pork liver.

2. Seasoning: cooking wine, salt, MSG, soy sauce, chopped green onion, shredded ginger, and lard.

2. Preparation method:

1. Remove impurities from the chanterelles, clean them and cut them into thick slices. Slice the pork liver.

2. Heat the oil in a pan, add the scallion and ginger, add the pork liver and stir-fry, add the spices and soy sauce and stir-fry for a few times, add chanterelles, salt and a small amount of water, stir-fry until the chanterelles are well-seasoned, add MSG and stir well, then serve.

Note: Pork liver contains protein, fat, carbohydrates, calcium, phosphorus, iron, magnesium, vitamins A, B1, B2, B6, C, E, various enzymes, phospholipids, etc. It has the effects of nourishing yin and blood, nourishing the liver and improving eyesight. It is used to treat night blindness, decreased vision, eye inflammation, anemia, dry skin and other diseases caused by liver yin and blood deficiency.

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