Mushrooms are delicious and nutritious, rich in dietary fiber, protein, vitamin D, iron, zinc, selenium and other nutrients, and also contain bioactive substances such as mushroom polysaccharide, which has the functions of anti-cancer and improving human immunity.

Eggplant is rich in vitamins, minerals and dietary fiber, and contains alkaloids such as stachydrine and solanine, which have anti-cancer and anti-aging effects. Millet and rhubarb rice are coarse cereals with high nutritional value, which are rich in dietary fiber, vitamin B, iron, calcium and potassium.

All the nutrients mentioned above will not react with each other, let alone produce toxins. On the contrary, eating mushrooms and eggplant together can supplement nutrition and improve nutritional value. ?

Extended data

1. Zinc supplement for Agaricus bisporus

This soup tastes refreshing.

Northerners often call Agaricus bisporus Tricholoma, and its greatest advantage is its high zinc content. Zinc is a very important trace element needed by human body. If children are short of zinc, their growth and development will be affected, such as short stature and limited intellectual development. And adults with zinc deficiency will also have physiological dysfunction.

Tricholoma is often caught in a rinsing storm, so attention should be paid to the "original ecology" when selecting, and it is preferred to bring a little soil, the bacteria are not smooth and the roots are brown.

In cooking, Tricholoma is delicious. It can be used to make soup with light vegetables, and the taste is very refreshing. It is also suitable for vegetarian and fried meat.

Second, straw mushroom detoxification

Suitable for fire and stir-fry

Among all mushrooms, Volvariella volvacea has the highest vitamin C content, which can promote metabolism and improve immunity. In addition, it also has detoxification effect, and can be combined with heavy metals such as lead and arsenic that enter the human body and are excreted with urine.

Choosing straw mushroom depends on two aspects. In terms of color, Volvariella volvacea has brown and white, and no matter which, the surface can't be yellow; Morphology, spiral, hard, mushroom body integrity, no umbrella, no mildew, no rupture is preferred.

It is best to fry the straw mushroom for a short time to reduce the loss of vitamin C. Before entering the pot, you can make a cross-shaped knife edge on the straw mushroom cover, which is easier to taste.

Third, mushrooms supplement calcium.

Dry stew, fresh cooking

Mushrooms are known as the "queen of fungi". Studies have shown that the content of vitamin D in Lentinus edodes is 20 times higher than that of soybean and 8 times higher than that of kelp, which helps to absorb calcium and prevent osteoporosis.

When choosing mushrooms, it is best to buy flower mushrooms with cracked patterns on the mushroom cover, which is the top grade of mushrooms. The mushroom cover is slightly thicker, and the worst mushroom cover is very thin.

Dried shiitake mushrooms produce a lot of aromatic substances during drying, which is suitable for stewing meat, and steamed fish with shiitake mushrooms tastes good. Fresh mushrooms are weak, so it's best to fry them with vegetarian dishes. Fried rapeseed with dried mushrooms and bean curd is a typical calcium-supplementing dish.

Fourthly, Pleurotus eryngii lowers blood sugar.

Cooking methods are the most diverse.

Pleurotus eryngii is famous for its almond fragrance and taste very much like abalone. Rich in dietary fiber, minerals, trace elements, vitamins and more than a dozen amino acids, it can effectively reduce postprandial blood sugar.

Pleurotus eryngii with the following characteristics should be selected first. The cap of Pleurotus eryngii is disc-shaped, unopened, and its surface is filiform, with a diameter of about 3 cm. The stipe is about 10 cm and looks milky white and smooth.

Pleurotus eryngii is the most suitable mushroom for cooking, because its meat is tender and fragrant, suitable for various cooking methods, such as frying, stewing and stuffing, and it will not soften after cooking.

References:

People's Network-Mushrooms are eaten together with eggplant and millet, which is not toxic.