Black fungus has the effect of clearing heat and detoxification, moistening the spleen and intestines, moderate consumption of TEM fungus has the effect of lowering blood pressure, beneficial to the liver, clearing heat and cooling the blood, diuretic and preventing constipation. Black fungus is also known as sunflower, cochineal, red bean, vine, tofu, horn purple leaf, etc., rich in nutrients, including protein, carbohydrates, fiber, carotene, vitamins, minerals and so on. Black fungus calcium content is very high, is spinach content of 2 to 5 times, oxalic acid content is very low, is the first choice for calcium.

Black fungus is rich in calcium, iron, zinc and other trace elements and other nutrients, but also contains proteins, carbohydrates and vitamins, which are essential nutrients for the body's metabolism, and people can quickly absorb and utilize these nutrients after consuming the fungus to promote the body's metabolism and improve the quality of the body. Nutritional edible fungi are rich in protein, iron, calcium, vitamins and fiber. Protein content is equivalent to meat. Iron is ten times that of meat, calcium is twenty times that of meat, and vitamin B2 is more than ten times that of vegetables.

Take black fungus leaves washed and drained, fry garlic in oil pan, pour into the fungus and shake, add salt to taste when the fungus becomes soft. Black fungus, also known as eggplant, sunflower, tofu, lavender leaves, chrysanthemums, sansevieria, Perez altar,, 1.5-2 meters high, flowering and fruiting period of September-October, to seedlings, shoots or leaves for food, soft texture, high nutritional value, can be used as soup, fried, hot dishes, cold, etc., sweet taste, chewing like eating fungus as crisp and refreshing, it is only known as the fungi, widely planted in the south and north. It can be grown perennially in the tropical south, while in the north it is mainly used for annual cultivation.

First wash the meat of the viera and bleach it in water, then take a bowl and put it in flour, add the egg, then pour out a little milk, shake well many evenly sized particles, strain off the excess flour, put the oil in a pan, add the onion and ginger slices and fry, then pour in the meat of the viera and a spoonful of wine, cook it, fry it, pour out the water, and add the acanthopanax, which I think the acanthopanax is almost cooked. Pour in the acute agar, wait a moment and add salt to taste.