Steamed mushrooms with chicken wings

Ingredients: 500g chicken wings, 50g mushrooms, 2 tablespoons wine, a little alum, ginger 1 tablet;

Making:

1: Cut off the tips of chicken wings, blanch them with boiling water, take them out and wash them, put alum into the soup, heat them, skim off the floating foam, and hang them for later use;

2. Soak the mushrooms in water, scrape off the sediment and impurities on the surface of the mushrooms with your fingers, cut off the pedicles, rinse them off, put them in a plate, add wine, salt, monosodium glutamate and the original soup (that is, the filtered water of mushrooms) and steam for 30 minutes.

3. Arrange the washed chicken wings neatly in the pot after boiling water, add wine, salt, monosodium glutamate and ginger slices, pour the original soup and mushrooms into the pot (to the l cm of the pot), cover and steam for 2 hours and 30 minutes, take them out, remove the ginger slices, and put the mushroom noodles up only.

Nutritional value of mushrooms

Mushrooms are rich in protein, amino acids, fat, crude fiber and vitamins 1, B2, C, nicotinic acid, calcium, phosphorus and iron. Its protein contains albumin, glutenin, gliadin, amino acids and so on. According to the analysis, the mushroom contains crude protein 23.2%~24.3%, crude fat 2.92%~3.37%, water soluble 50 ~ 74 mg/ml, and contains minerals such as calcium, zinc, phosphorus, iron and various vitamins. The content of amino acids is extremely high, including 17 kinds of amino acids needed by human body, rich mushroom polysaccharide, VD content reaching 120 international unit, and a lot of mushroom purine.

Among them, there are 7 kinds of 8 kinds of amino acids needed by human body, the total amount of essential amino acids is 3.5827%, and the total amount of amino acids is 9.45 15%, all of which are higher than ordinary mushrooms, and at the same time, they also contain more than 30 kinds of enzymes. Vegetables lack vitamin D source (glucuronic acid), which is 2 1 times that of soybeans. Due to the growth speed of mushroom cap and the whole body, according to chemical analysis, its water content is half that of ordinary mushrooms, and its amino acid content is 3~4 times higher. It tastes excellent, and it is a good material for cooking and a panacea for treating diseases. It has always been regarded as a tonic for prolonging life by our people.