Mushrooms, fungus food, as the saying goes: nutrition is not as good as three legs, two legs as one leg. This leg refers to mushrooms. There are many kinds of mushrooms, and the way to eat them is different. Today, Xiaobian will give you 7 kinds of nutritious ways to eat common mushrooms!
Pleurotus ostreatus contains the polysaccharide of anti-tumor cells, which can improve the immunity of the body. Taurine is the component of bile acid, which can dissolve cholesterol, digest and absorb lipids. In addition, Pleurotus ostreatus can also be used to treat autonomic nervous disorders, and has an auxiliary therapeutic effect on women's climacteric syndrome.
When selecting Pleurotus ostreatus, we should pay attention to the shape of the mushroom cover. The edge of the fresh Pleurotus ostreatus cover should be wrapped inward, the edge should be neat, without cracking. In addition, we should pay attention to the size of the cap when selecting. If the cap is too large, it is not good. If the cap is smaller, it is more tender and delicious. The best diameter is about 5cm.
Mushroom can be cooked with vegetables, meat or even eggs, and can also be used to make soup. Pleurotus ostreatus should not be cut with a knife, but it is better to tear it into a proper size by hand, so that the taste is good and it is more conducive to the release of mushroom flavor. 2. Volvariella volvacea is suitable for stir fry
Among all mushrooms, Volvariella volvacea has the highest vitamin C content, which can promote metabolism and improve immunity. In addition, it has the detoxification function, which can be combined with lead, arsenic and other heavy metals entering the human body, and discharged with urination.
There are two aspects to choose straw mushroom. In terms of color, straw mushroom has two kinds: Brown and white. No matter which one, the surface can't be yellow. In terms of shape, it's better to have spiral shape, hard shape, complete mushroom body, no umbrella, no mildew and no rupture.
It is better to stir fry straw mushroom for a shorter time to reduce the loss of vitamin C. Before you put it into the pot, you can make a cross shaped knife on the mushroom cover, which is easier to taste.
3. Flammulina velutipes is used for making soup, and its stalk is chopped with stuffing
There are many aliases for Flammulina velutipes, such as' smart mushroom 'and' smart mushroom '. Because the content of lysine in Flammulina velutipes is high, it can strengthen the brain and promote the intelligence development of children.
When buying Flammulina velutipes, you should choose the one with a hemispherical cap instead of a long one. But also pay attention to the color. The Flammulina velutipes are tough and a little teething, while the Yellow flavor is strong, the taste is tender, and it's better to eat.
The most common way to eat is to mix cold dishes or hot pot. The lower part of Flammulina velutipes has high dietary fiber content and poor taste. When cooking, everything can be divided into two parts. The upper part can be used as soup and fried meat, and the lower part can be chopped to make stuffing, which is not wasteful and tastes good.
4. Stewed pork with mushroom and calcium
Shiitake mushroom is known as the 'fungus Queen'. Research shows that the content of vitamin D in Lentinus edodes is 20 times higher than that in soybeans and 8 times higher than that in kelp, which is helpful for the absorption of calcium in human body and the prevention of osteoporosis.
When choosing Lentinus edodes, it's best to buy the flower mushroom with split pattern on the mushroom cover. This is the top grade of Lentinus edodes. The mushroom cover slightly thicker, and the worst one is very thin.
Dried shiitake mushroom produces a lot of aromatic substances in the drying process, which is suitable for stewing. It also tastes good when steamed fish with shiitake mushroom. While the fresh mushroom is relatively light, it's best to stir fry it with vegetables. The stir fried rape with dried mushroom and bean is a typical calcium supplement.
5. Stewed soup with mushroom and zinc
People in the north often call Agaricus bisporus as Tricholoma. The biggest advantage of Agaricus bisporus is its high zinc content. Zinc is a very important trace element needed by human body. If children are short of zinc, their growth and development will be affected, such as short stature, limited intellectual development and so on. Zinc deficiency in adults will also cause physiological dysfunction.
Tricholoma is often caught in the wave of rinsing, so pay attention to the 'original ecology' when selecting. The first choice is to bring a little soil, the bacteria is not smooth, and the root is brown.
In cooking, Tricholoma mushroom tastes delicious. It can be used to cook soup with light vegetables. The taste is very fresh, and it is also suitable for sauteed meat.
6. The most nutritious mix
Agaric also belongs to mushroom. Among them, soluble dietary fiber has a good water retention property, which can keep the mouth and throat moist and the intestines smooth, avoid and relieve constipation.
When selecting, it should be done as follows: first, the high-quality black fungus is dark black, the flower face is black and glossy, and the back of the ear is dark gray. Two pinches, the good agaric feels very light in the hand, uses the hand to pinch fragile. Third, fresh agaric has no peculiar smell such as sour smell.
If you want to keep the nutrition of agaric, the best way to eat it is to mix it with cold water, soak it in hair and add seasoning. If you are not used to eating raw mix, you can use boiling water to quickly blanch and mix again. 7. The most popular cooking methods for lowering blood sugar of Pleurotus eryngii
Pleurotus eryngii is famous for its almond flavor and abalone like taste. It is rich in dietary fiber, minerals, trace elements, vitamins and more than a dozen amino acids, which can effectively reduce postprandial blood sugar.
The apricot abalone mushroom with the following characteristics should be selected preferentially. The cap is disc-shaped and unopened, with a silky luster on the surface, with a diameter of about 3cm; the stipe is about 10cm, which looks milky white and smooth.
Pleurotus eryngii is the most suitable mushroom for cooking, because the meat is fat and tender, rich in flavor, suitable for all kinds of cooking methods, such as frying, stewing and stewing, making stuffing, etc., and it will remain soft after cooking.