1. Volvariella volvacea has high vitamin C content, which can promote human metabolism, improve immunity and enhance disease resistance.

2. It also has detoxification function. For example, after lead, arsenic and benzene enter the human body, they can combine with them to form anti-bad blood cells, which are excreted with urine.

3. The content of 8 essential amino acids in Volvariella volvacea protein is relatively high, accounting for 38.2% of the total amino acids.

4. Volvariella volvacea also contains a heterogeneous protein substance, which can kill human cancer cells. The crude protein content is higher than that of Lentinus edodes, and other nutrients are similar to those of woody edible fungi. It also has the function of inhibiting the growth of cancer cells, especially for the adjuvant treatment of digestive tract tumors, and can enhance the vitality of liver and kidney.

5. It can slow down the body's absorption of carbohydrates and is a good food for diabetics.

Volvariella volvacea related groups:

The general population can eat it, which is a good food for diabetics.

The dietotherapy function of Volvariella volvacea;

Chinese medicine believes that straw mushroom is cold, sweet, slightly salty and non-toxic.

Volvariella volvacea can also help digestion, dispel summer heat, strengthen spleen and qi, clear away heat and relieve summer heat, nourish yin and strengthen yang, increase milk, prevent scurvy, promote wound healing, protect liver and strengthen stomach, and enhance human immunity. It is an excellent nutritional and health food for both medicine and food.

Volvariella volvacea production guidance:

1. Volvariella volvacea can be fried, fried, stewed, roasted, fermented and steamed. It can also be used as an ingredient in soup or various meat dishes;

2. Suitable for making soup or stir-frying, not suitable for soaking fresh or dried products for too long.

Straw mushroom and loofah soup

Preparation materials of straw mushroom and loofah soup;

Ingredients: 20 grams of Volvariella volvacea, tofu (North) 100 grams, and 480 grams of loofah.

Seasoning: 5g of ginger, 3g of salt, 3g of sugar, 4g of sesame oil, 8g of pepper and 2g of chicken powder.

Practice of straw mushroom and loofah soup;

1. Wash and soak the dried straw mushroom, cut off the hard part, and then squeeze out the water;

2. Slice the tofu for later use;

3. Boil the water, put down the oil, blanch the loofah until it is cooked, pick it up, soak it in cold water and drain it;

4. Put the tofu in boiled water blanched with loofah for 3 minutes, and pick up the dripping water;

5. Put down the straw mushroom and cook for 4 minutes, then take it out, rinse it off and squeeze out the water;

6. Stir-fry ginger in oil and add water to boil;

7. Put down the ingredients to boil, cook for a while until the loofah is cooked, and season with salt, monosodium glutamate, sesame oil, pepper and chicken powder.

Health tips: moisten dryness and smooth intestines, diuretic and detumescence, cool blood and detoxify.

Volvariella sesame oil

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Production materials of Volvariella volvacea:

Material: 500g straw mushroom.

Seasoning: salt 25g, monosodium glutamate 3g, pepper 3g, sesame oil10g, onion15g, vegetable oil15g.

The practice of sesame oil straw mushroom:

1. Wash straw mushrooms, cut off mud roots, and gently cut a cross-shaped knife edge at the top (convenient to taste).

2. Wash the wok, heat it on high fire, pour in a little oil, stir-fry chopped green onion, pour in1000g fresh soup, add straw mushroom, add salt, cook until it tastes good, then add monosodium glutamate and pepper, collect the concentrated marinade, pour in sesame oil, take out of the pot, and let it cool.

Boiled tofu with straw mushroom

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Straw mushroom is the material for tofu;

Ingredients: Volvariella volvacea100g, tofu (north) 200g, peas 80g.

Seasoning: 5g of starch (pea), 5g of peanut oil 15g, 2g of salt, 2g of sugar and 2g of soy sauce.

Cook tofu with straw mushroom;

1. Soak Volvariella volvacea until soft. If peas are frozen, they need to be thawed first. Cut tofu into cubes with a thickness of 1 cm and a length of 3 cm, and drain.

2. Add 1 tbsp oil, fry the tofu until golden brown, and put it in a pot.

3. Add 2 tablespoons of oil to the wok again, stir-fry Volvariella volvacea, pour in the soup, cook for a while, add tofu and peas, season with 1 teaspoon salt, half teaspoon sugar and 1 teaspoon soy sauce, and thicken with water-soluble starch.

Mutton Volvariella jiaozi

Materials for mutton straw mushroom jiaozi;

Ingredients: wheat flour 600g, mutton (lean meat) 300g, Volvariella volvacea180g.

Accessories: Chinese cabbage 200g, leek 120g.

Seasoning: salt 10g, monosodium glutamate 4g, soy sauce 10g, sesame oil 15g, and lard 20g.

Characteristics of mutton straw mushroom jiaozi;

This jiaozi is flexible and smooth, and the meat is delicious but not greasy.

The practice of mutton straw mushroom jiaozi;

1. Wash the fresh straw mushroom, blanch it with boiling water, cool it, chop it into powder, and squeeze out the water for later use.

2. Wash the mutton and chop it into powder; Take the heart of Chinese cabbage, wash it, blanch it, cut it into cubes and squeeze it dry; Wash leek, drain and cut into powder.

3. Put the mutton in a pot, add salt, monosodium glutamate and soy sauce, mix well, add appropriate amount of water in several times, stir until it becomes thick, add straw mushroom powder, diced cabbage, leek powder, sesame oil and lard, and mix well to get the stuffing.

4. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.

5. Put the pot on the fire, pour it into the fire and bring it to a boil. Disperse into the jiaozi blank, gently push it in one direction at the bottom with a spoon until jiaozi emerges from the water, cover the lid, simmer for four or five minutes with boiling fire, pour in a little cold water, then pour in cold water, and cook until jiaozi is cooked.

Tips for making mutton straw mushroom jiaozi:

Sesame oil is sesame oil.