However, it is best to blanch the fresh cordyceps before cooking. Blanching can not only remove some impurities, but also remove some mushroom flavor. Adding some salt can reduce the loss of nutrients in vegetables. From the nutritional point of view, blanching Cordyceps sinensis will increase the loss of water-soluble nutrients. If 1% refined salt is added during blanching, the loss rate of water-soluble nutrients in vegetables can be slowed down.

Cordyceps sinensis has mild medicinal properties and is rich in nutrients such as protein, amino acids and cordycepin. It is a popular healthy food. Cordyceps sinensis is suitable for cooking all kinds of dishes, mostly soup, because of its cold and dry characteristics. In addition, frying, steaming and stewing are also common practices.

Brief introduction to the efficacy of life-prolonging cordyceps sinensis flowers

Cordyceps polysaccharide is one of the important components of Cordyceps militaris and one of its active substances, with a total content of about 4% ~ 10%. The results showed that the content of Cordyceps polysaccharide in different parts of Cordyceps militaris was different, and the content in mycelium was the highest.

Both artificial Cordyceps militaris and natural Cordyceps militaris are rich in amino acids. Cordyceps militaris contains 8 essential amino acids, as well as other amino acids such as glutamic acid, arginine and aspartic acid. The content of total amino acids in Cordyceps militaris is 22.75%, and the highest content is glutamic acid and aspartic acid.

Cordyceps militaris is rich in vitamins, including vitamin A, vitamin B 1, vitamin B2, vitamin E, vitamin B6, carotene, vitamin C, vitamin D and vitamin B 12.

People's Network-Food DIY: Braised Chicken with Cordyceps and Mushrooms

Baidu encyclopedia-cordyceps sinensis

People's Daily Online-Many people eat Cordyceps by mistake, and there is one way to eat it that works best.