The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines. At the same time, it also has the function of helping to digest fibrous substances, and has the function of dissolving and melting foreign bodies such as undigested hair, chaff, sawdust, sand and metal chips, which are eaten by mistake. It is an indispensable health food for mining, chemical industry and textile workers. It also has obvious dissolving effect on endogenous foreign bodies such as gallstones and kidney calculi. Auricularia auricula can reduce thrombosis, prevent thrombosis and other diseases, and prevent atherosclerosis and coronary heart disease. Contains anti-tumor active substances, which can enhance the body's immunity and can prevent and fight cancer if eaten regularly.

1. It has strong anticoagulant activity.

2. Promote immune function

3. Hypolipidemic and anti-atherosclerosis effects

4. Anti-aging effect

5. Anti-radiation and anti-inflammatory effects

6. Anti-ulcer effect

7. Hypoglycemic effect

8. The anti-fertility effect is the most obvious in anti-implantation and anti-early pregnancy, and the effect of terminating the second trimester pregnancy is slightly worse, but it is ineffective in transporting pregnant eggs.

9. Anti-cancer and antimutagenic effects

10. Auricularin extracted from Auricularia auricula has antifungal effect.

Has the effects of invigorating qi, moistening lung, strengthening brain, reducing weight, cooling blood, stopping bleeding, astringing intestine, promoting blood circulation, strengthening ambition and caring skin.

Indications: diarrhea, metrorrhagia, hematuria, gum pain, proctoptosis, bloody stool and other symptoms caused by qi deficiency or blood heat.

As for beauty, because it helps to eliminate toxins in the body, it has a certain effect on preventing skin pigmentation and acne.

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Self-made auricularia formula

Ingredients: Chinese cabbage

Accessories: Auricularia auricula, pumpkin, bamboo shoots and bacon.

Seasoning: salt, monosodium glutamate, sugar, oyster sauce, raw powder.

Cooking method:

1. Slice pumpkin, bamboo shoots and bacon respectively, blanch cabbage leaves with boiling water until they are 80% ripe, take them out and cool them for later use;

2. Put oil in the pot, add shredded pumpkin, bamboo shoots and bacon, add salt, monosodium glutamate and sugar and stir well for later use;

3. Slice the leaves of Chinese cabbage, wrap them into three shreds, roll them into cabbage rolls, steam them on a pot for three minutes, add a little water to the pot, add oyster sauce, soy sauce, sugar and water starch in turn to thicken them into soup, and pour them on the steamed cabbage rolls;

4, add a little oil to the pot, add fungus and colored pepper to taste and stir well, and put it in the middle of the cabbage roll.

Features: Beautiful appearance, both salty and fresh.

Ingredients: chicken breast

Accessories: wild northeast hazel mushroom, black fungus and green pepper.

Seasoning: chicken essence, cooking wine, salt, onion and water starch.

Cooking method:

1, replacing chicken breast with chicken fillet, adding cooking wine, salt and chicken essence to marinate and taste;

2. Soak Lentinus edodes and Auricularia auricula in warm water and wash them for later use;

3, sit in the pot and get angry, pour the salad oil, put the chicken fillet in the pot and oil it, pick it up and drain it for later use;

4. Leave the bottom oil in the pot, add ginger, onion, garlic and green pepper to stir fry, add hazelnut, fungus, chicken fillet, add salt, chicken essence and sugar, stir fry a few times and thicken.

Features: fragrant, refreshing and tender.

Ingredients: Auricularia auricula

Accessories: celery, pickled pepper

Seasoning: monosodium glutamate, white vinegar, white wine, pepper, star anise, fragrant leaves and tsaoko.

Cooking method:

1, pour a proper amount of water into the pot, add star anise, fragrant leaves, tsaoko, pepper and salt, boil and pour into a sealed jar, then add a proper amount of white vinegar and white rice.

Wine and pickled pepper water are made into pickled pepper water for later use;

2. Wash the fungus and blanch it with boiling water. Take it out and put it in kimchi water. Add celery and soak for about 2 hours.

Features: crisp, tender, slightly sour, with strong pickled pepper flavor.

Ingredients: dried Flammulina velutipes, dried auricularia, beef tenderloin. Short onion, minced garlic, ginger slices. Salt, sugar, edible oil, soy sauce, starch.

Special color: smooth and tender.

Exercise:

1. Soak the dried Flammulina velutipes and dried Auricularia in clean water for 30 minutes and then wash them;

2. Wash beef tenderloin, wipe it dry, cut it into thin slices, and add proper amount of salt, sugar, cooking oil, soy sauce and starch 1 hour;

3. Then mix the soaked Flammulina velutipes, Auricularia auricula, beef fillet, short onion, minced garlic and ginger together. Pay attention to put Flammulina velutipes and Auricularia auricula on the bottom of the plate, slice beef tenderloin on the surface, and then steam it in a steamer for 5 minutes.

Ingredients: rabbit meat

Accessories: yellow flower, gluten, fungus and medlar.

Seasoning: salt, sugar, monosodium glutamate, soy sauce, cooking wine, sesame oil, starch, spiced powder.

Cooking method:

1. The rabbit meat is marinated with salt, soy sauce and cooking wine 10 minute for later use, and the yellow flowers and auricularia auricula are soaked in water respectively;

2. Pour oil into the pan, add onion and ginger until fragrant, add yellow flowers, auricularia auricula and rabbit meat to stir fry, then add gluten, pour a proper amount of soup stock, add soy sauce, salt and white sugar to taste after boiling, then simmer for 5-6 minutes, thicken, sprinkle Lycium barbarum, take out of the pan, and add spiced powder, monosodium glutamate and sesame oil to stir well.

Features: delicious and nutritious.

Ingredients: 250g baby cabbage (2 or 3), a handful of onion slices (about 15), 6 pieces of soy sauce, sugar 1 spoon (15ml), salt 1/4 teaspoons (1g), etc.

Exercise:

1. Put dried auricularia into a container, pour 5 times of cold water and soak for 30 minutes. After the fungus is completely soaked, remove the hard roots and tear them into bite-sized flowers by hand.

2. Pull out the leaves of the baby cabbage, wash them and cut them into pieces. Pour clear water into the soup pot, bring it to a boil, pour in fungus, blanch for 2 minutes, and take it out for later use.

3. Pour the oil into the pot and heat it to 70% heat. Add onion slices and stir-fry until fragrant. Pour in the cut baby cabbage and stir fry quickly with a shovel. When the leaves of baby cabbage become soft, pour in black fungus, pour in soy sauce, add sugar and salt and stir well.

Ingredients: 50g pork (sliced for later use), half a cabbage (washed and sliced for later use), some auricularia auricula (soaked for later use), a little carrot, onion, ginger, garlic, pepper, aniseed, vinegar, soy sauce, thirteen spices, salt, chicken essence, a little garlic foam and a little vegetable oil.

Exercise:

1. Take a pot, add vegetable oil, pepper and aniseed, add shredded pork to 70% heat, then add onion, ginger, garlic, pepper and aniseed, and stir-fry a few times.

2. Add thirteen spices, pour vinegar and soy sauce into the pot, then pour cabbage, add a little salt and stir fry a few times, then add fungus and stir fry.

3. Finally, add carrots and stir fry a few times. Finally, add chicken essence and garlic foam and stir-fry for half a minute.

Ingredients: dried fungus, eggs.

Seasoning: salt, chicken essence

Exercise:

1. Soak dried auricularia in warm water, then wash, remove roots and tear into small flowers;

2. Eggs are scattered for later use;

3. Put the oil in a hot pot. When the oil is hot, fry the broken eggs and shovel them out for later use.

4. Leave the bottom oil in the pot, then add the fungus and stir fry for one minute, then add the scrambled eggs, stir fry together, add salt and chicken essence to taste and stir fry evenly.

Ingredients: Chicken, Auricularia auricula, Lycium barbarum and ginger.

Seasoning: cooking wine, salt, chicken essence.

Exercise:

1. Wash the chicken first, soak the black fungus and slice the ginger;

2. After the water in the pot is boiled, add chicken to boil the blood stains on the surface, pour them out and wash them with clear water;

3. Put the chicken in a saucepan, add water to boil, and then add a small amount of cooking wine, ginger, medlar and fungus to stew for 2 hours;

4. Finally, add salt and chicken essence.

Raw materials (regardless of main ingredients): celery, water bamboo, black fungus.

Seasoning: salt, chicken essence, virgin olive oil.

Making:

1, celery cut into sections, water bamboo peeled and sliced, black fungus soaked and washed.

2. Boil the water in the pot, blanch the celery and water bamboo, and pour the fungus with boiling water.

3. Put olive oil in the pot, stir-fry vegetables when it is slightly hot, then add seasoning and a little water, stir well and taste.

Characteristics of dishes: refreshing taste and rich nutrition.

Raw materials: auricularia auricula 25g, fresh fish 250g, onion 50g, ginger 5g, yellow wine 50g, salt, pepper, water bean powder, soup 150g, and cooked pig 500g.

Exercise:

1. Wash Auricularia auricula with clear water, cut into small fish, cut into thin slices, put in a plate, slice ginger and chop onions. 2

2. Marinate the fish fillets with yellow wine and salt for a while, and mix well with gouache. When the oil pan is half cooked, put down the fish fillets and fry for a while, and drain the remaining oil:

3. Leave a little oil in the pot, pour the fungus, yellow wine, monosodium glutamate and soup to boil, thicken it with water bean powder, then pour the fish fillets into the pot, stir fry a few times, quickly put the pot on the plate and sprinkle with pepper.

Raw material: Auricularia auricula150g. 75g cucumber and 75g vermicelli. 20g of sesame oil, 3g of salt and 2g of monosodium glutamate.

Exercise:

1. Wash the developed auricularia auricula (pedicled) and cucumber, and cut into filaments; Wash the vermicelli and cut it short by hand; Blanch the shredded auricularia auricula in a boiling water pot, take it out immediately, then blanch the vermicelli until it is mature and soak it in cold boiled water. Put shredded cucumber into a bowl and marinate with a little salt for a while.

2. When eating, remove shredded auricularia auricula and dried vermicelli from cold boiled water and put them in a plate. Then squeeze shredded cucumber out of salt water, pour sesame oil, sprinkle with monosodium glutamate, and add the remaining salt and mix well.

Ingredients: Auricularia auricula

Accessories: red green pepper, fried sesame, coriander and onion.

Seasoning: salt, vinegar, chicken essence, sugar, sesame oil.

Cooking method:

1, sit in the pot and pour water. After the water is boiled, take out the fungus and let it cool for later use. Cut green pepper, coriander and onion into pieces respectively;

2. Put the auricularia auricula, red pepper powder and chopped green onion into a container, add salt, sugar, chicken essence, vinegar and sesame oil, stir well and sprinkle with sesame seeds.

Features: sweet, sour and crisp.

Ingredients: mutton

Accessories: Auricularia auricula, red dates, orange peel and onion.

Seasoning: salt, chicken essence, pepper, cooking wine.

Cooking method:

1, put oil in the pan, stir-fry the mutton, add onion and orange peel and stir-fry until the mutton changes color, then cook the wine, transfer it to an electric pressure cooker, and add appropriate amount of hot water to stew 15 minutes.

2. After opening the lid, add auricularia auricula and red dates and simmer for 5 minutes. After seasoning, take out the pot.

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Practice of black fungus and red jujube porridge

Ingredients: japonica rice100g.

Accessories: auricularia auricula (dry) 15g, jujube (dry) 8g.

Seasoning: rock sugar 10g.

1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.

2. Soak auricularia auricula in cold water, remove pedicels, impurities and tear into petals.

3. Wash the red dates and remove the core for later use.

4. Add about 1000 ml of cold water to the pot, bring the japonica rice to a boil with high fire, add black fungus and red dates, and cook for about 45 minutes with low fire.

5. After black fungus and red dates are cooked into porridge, add rock sugar to adjust the taste, and then simmer for a while to eat.

Tips-Health Tips:

Avoid eating fresh fungi;

1. Fresh auricularia contains a porphyrin photosensitive substance, which will cause skin itching and edema and serious skin necrosis after being irradiated by the sun.

2. The dried auricularia auricula is the finished product after exposure. During the exposure, most porphyrins will decompose. Soak the dried auricularia auricula in water before eating, and the residual porphyrin contained in it will dissolve in water, so the dried auricularia auricula can be safely eaten.

Practice of black fungus rice porridge

To: soak auricularia auricula in boiling water and tear it into small pieces, remove the core and dice the jujube, add sugar stains for 20 minutes, cook auricularia auricula and japonica rice into porridge, and add jujube and dice.

raw material

30 grams of auricularia auricula, 20 red dates, 0/00g of japonica rice150g of rock sugar150g.

working methods

1. Soak auricularia auricula in boiling water and tear it into small pieces. Dice red dates and add sugar stains for 20 minutes.

2. Boil auricularia auricula and japonica rice into porridge, add jujube cubes, add rock sugar and cook for another 20 minutes.

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Tonify qi and blood, nourish yin and stomach. It is suitable for climacteric asthenia, anemia, leukorrhagia and hypertensive fundus hemorrhage.

Mushroom hawthorn porridge

5 fresh hawthorn, 4 black fungus and a bowl of japonica rice.

How to do it:

Soak auricularia auricula and cook porridge with hawthorn and japonica rice.

Benefits:

Suitable for hyperlipidemia and arteriosclerosis. Auricularia auricula can inhibit the deposition and coagulation of cholesterol in blood on the inner wall of blood vessels, and it can prevent the occurrence and attack of coronary heart disease when combined with hawthorn.