How to Eat Healthy Fungus in Spring
Black fungus contains more trace elements, vitamins B1, B2, carotene, lecithin, brain phospholipids, calcium, iron, etc., have the role of preventing blood clotting, cardiovascular and cerebrovascular diseases, and dry stools. Chinese medicine believes that black fungus is flat and sweet, has qi, puzzle, and blood-generating effects, and is effective for anemia, sore legs, and numbness of limbs.
Fungus has a delicate taste and delicious taste. What's even more rare is the rich nutrition. It can not only add great flavor to the dishes, but also can prevent and treat anemia, nourishing the skin, causing illness, prolonged illness, but also enhance the body's immunity, regular consumption and even anti-cancer anti-cancer.
However, if the cooking method is not correct, the fungus will lose a lot of nutrients. The main functional ingredient in fungus is fungus polysaccharides. It is not only conducive to blood fat, blood sugar, anti-thrombosis, but also anti-radiation, anti-ulcer effects. However, Auricularia polysaccharides are easily affected by temperature and can be destroyed if the cooking time is a little longer. Therefore, the best way to preserve the full nutrition of fungus is to mix it. When eating, directly use cold water bubble hair, and then add seasoning cold on the line. In addition, foaming fungus is best not to exceed 2 hours, which can reduce the loss of nutrients dissolved in water. After foaming, wash it with water several times.
If you are not accustomed to eating raw mix, you can make the fungus bubble well, and quickly mix it with boiling water. Recommend a convenient home-cooked dish for everyone: cold fungus. Specific approach: carrots shred, clean bubble hair fungus to pedicle, tear into small pieces. Put the fungus and carrots into the pot, add garlic, onion, salt, sugar, chicken, a small amount of vinegar and stir well. Finally, sprinkle with white sesame seeds and pour in a few drops of sesame oil.
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