Mushrooms are very common in daily diet. They are not only nutritious, but also have high medicinal value.

Psoriasis patients can eat mushrooms properly, which is good for their health. Mushrooms are sweet and cool, belonging to the stomach; For patients with psoriasis, it has the effects of appetizing, resolving phlegm and regulating qi, invigorating spleen and benefiting qi.

Indications: listlessness, loss of appetite, phlegm coagulation, vomiting and diarrhea, and turbid urine.

But psoriasis patients must pay attention to health and eat mushrooms scientifically.

First of all, patients with psoriasis must pay attention to cleanliness when cleaning mushrooms. Fresh mushrooms can be washed directly, and dried mushrooms can be soaked in warm water for about half a day, and then rotated in a basin to remove sand. In addition, attention should be paid to removing the roots of mushrooms, because the roots are poisonous.

Second, the preservation of mushrooms is very important. Mushrooms will turn yellow after a long time, and the back of mushroom umbrella will turn brown. If it is heated, even if it is slightly brown, don't care. Fresh mushrooms are not easy to preserve. After purchasing fresh mushrooms, patients with psoriasis can cut them open and drench them with lemon or vinegar to prevent discoloration. Psoriasis experts remind patients that if they eat fresh mushrooms, it is best to buy them now and do them now, so as not to spoil them.

Mushrooms can be fried, fried, stewed, fried, mixed and made into soup. They can also be brewed, steamed and burned. It can also be used as an ingredient of various vegetarian dishes, and it is one of the advanced edible fungi dishes at banquets. Psoriasis patients can freely choose mushroom dishes according to their own preferences. Here are some practices of mushrooms.

(1) scrambled eggs with fresh mushrooms

Ingredients: fresh mushroom100g, 5 eggs, salt1.5g, rice wine 2.5g, peanut oil 75g. ..

Production: Wash the fresh mushrooms, blanch them thoroughly in a boiling water pot, and take them out and slice them. Beat the eggs into a bowl, add rice wine and salt and mix well. Put the pot on fire, add 50g of peanut oil, heat it to 60%, pour in eggs, stir-fry until half cooked, add mushrooms, add 0.5g of salt and 25g of peanut oil, and stir-fry until cooked. The taste is fragrant and refreshing.

(2) Burning mushrooms

Ingredients: 400g of mushroom, 5g of Jiang Mo, 0g of sugar10g, soy sauce, salt and starch, monosodium glutamate and sesame oil, 50g of bean sprout soup and 50g of sesame oil.

Production: Wash the mushrooms first, remove impurities and put them in a plate. Add oil to the pot, heat it, put it into Jiang Mo wok, then mix soy sauce, monosodium glutamate, sugar and salt, pour it into the pot, add fresh mushrooms, add some bean sprout soup, boil, thicken the water starch, pour sesame oil on it, and plate.

This dish is fresh, tender and delicious.

(3) Sauté ed tenderloin with mushrooms

Ingredients: 250g fresh mushrooms, tenderloin 100g, egg white 1, 25g cooked lard, a little salt, sugar, monosodium glutamate and water starch, and fresh soup 150g.

Production: Fresh mushrooms are washed and sliced. Slice tenderloin and mix with egg white.

Add vegetable oil to the wok and heat it with high fire. After the oil is hot, stir-fry the meat slices with egg white, and then add fresh soup, sliced mushrooms, refined salt, monosodium glutamate and white sugar. When the soup is boiled, thicken it with starch.

(4) Casserole mushrooms

Choose fresh mushrooms and put them in a casserole, add proper amount of salt, sugar and monosodium glutamate, without adding water, turn over and take out the blanched water. After boiling, it can be eaten after absorbing water with small fire.

(5) Mushroom ring crispy rice

Ingredients: Lentinus edodes 100g, crispy rice 75g, tomato sauce 50g, cooked lard 250g (about 50g), fresh soup 750g, a little salt, monosodium glutamate, sugar, sesame oil and water starch.

Production: Wash mushrooms, remove impurities and cut into pieces. Scrape the rice crust with a knife, put oil in the pot, heat it, add tomato sauce, stir fry, add fresh soup, salt, sugar and mushrooms. Boil it again, thicken it with water starch and pour sesame oil to make mushroom marinade. In addition, heat the pot with lard. When the oil is 70% hot, fry the crispy rice until it swells, take it out with a colander, put it in a big soup basin, and quickly pour the freshly prepared mushroom marinade into the crispy rice. The noise is like a bell, the marinade is red, the crispy rice crust is golden, crisp and delicious. This dish can cure stomach trouble and help digestion.

(6) Fried shredded liver with mushrooms

Ingredients: beef liver 1.5kg, onion 200g, fresh mushroom 150g, garlic 25g, vegetable oil 50g, cooking wine 50g, and a little salt and pepper.

Production: firstly, the bovine liver is boned, peeled and shredded, scalded with boiling water to remove blood foam and rinsed with cold water. Wash fresh mushrooms and slice them. Heat oil in a pan, stir fry shredded liver, sprinkle with salt and pepper, add fresh mushroom slices, shredded onion, minced garlic and cooking wine, and stir fry.