Mushrooms are delicious and nutritious, and they are nutritious health food with high protein and low fat. Known as the "mountain treasure". Deeply respected by people all over the world, it is known as "meat in vegetarian diet". The Japanese call mushrooms "the pinnacle of plant food" and the Romans call them "divine food". Mushrooms contain more than 30 kinds of enzymes, which is a unique food to correct the lack of enzymes in human body. Compared with other vegetables, fruits and plant foods, Lentinus edodes is a high-protein and low-calorie food, which is very beneficial to human health.
Lentinus edodes contains more than 30 kinds of enzymes and all 18 kinds of amino acids in protein, so it has the reputation of "king of mushrooms and vegetables". Lentinus edodes has the functions of nourishing liver and kidney, strengthening spleen and stomach, benefiting qi and blood, benefiting mind and beauty beauty. Choline and accounting in shiitake mushrooms have the functions of lowering blood pressure and blood lipid, and can alleviate arteriosclerosis and cirrhosis. The ribonucleic acid in mushroom cap may produce interferon with anticancer effect after entering human body.
Mushrooms are the most common edible fungi in daily life. It is one of the native products of China and the second largest edible fungus in the world. It is delicious and nutritious. Invigorate qi and reduce blood fat. Regular consumption of shiitake mushrooms helps to delay aging, prevent cancer and lower blood pressure.
Mushrooms are also widely eaten. In addition to direct cooking, it is often used for color matching and collocation, and is also the main raw material of mushroom oil and mushroom sauce. Such as; Stewed pigeon with mushrooms
Ingredients: 2 young pigeons (about 1 kg), 22 pairs of mushrooms, salt, ginger, sesame oil, cooking wine and chives.
Wash and tie the shallots first, peel and wash the ginger, pat it loose and cut into pieces. Soak mushrooms in warm water and clean them.
Blanch the washed pigeons in a boiling water pot, take them out and put them in warm water to wash away blood stains and grease. Drain and put into the soup pot. Add 2 kg of water, mushrooms, scallion, ginger slices and cooking wine.
Bring to a boil with high fire, skim off the floating foam, and simmer for about an hour until the pigeon meat is crisp and rotten. Sprinkle with salt and sesame oil, and then serve.