Can asparagus be eaten with mushrooms? Asparagus and mushrooms can be eaten together, and there is no taboo between them. At the same time, both foods have anti-cancer ingredients, so there is no conflict between them.
Asparagus: Because it secretes tissue proteins, it is a substance that normalizes cell growth. But also rich in folic acid, which is second only to animal liver. Asparagus should not be eaten raw, and should be stored for more than 1 week before eating. It can only be said that it has a certain curative effect on some cancer patients, and it is impossible to cure every cancer patient.
Lentinus edodes: The main anticancer agent is its lixivium, also called extract. We call it lentinan. At present, it is called "BRM" biological response regulator. If you only eat it as a dish, you won't be able to eat its anticancer components.
The practice of asparagus mushrooms: stir-fry fresh mushrooms with seasonal green asparagus, and add carrot slices, fresh mushrooms and sweet peppers; Yellow, green, black and red are all fried in one plate, which makes people shine and feel happy. More importantly, it is low in calories, but extremely high in nutrition and dietary fiber. It is really a good ingredient for health care in beauty beauty. Take advantage of the season and enjoy it ~!
Ingredients or seasonings: 6-8 green asparagus, carrots/red peppers, fresh mushrooms/mushrooms, 1/2 colored peppers, 15ml cold pressed bitter tea oil, and salt/pepper.
Cooking steps:
Step 1: Asparagus has two colors: white asparagus (not unearthed in white) and green asparagus (unearthed in green due to photosynthesis), and its abundant period is from April to 10. It contains β-carotene, vitamins A, C, E, amino acids and trace selenium, and has anticancer effect, especially folic acid content, especially in vegetables.
Step 2: Lentinus edodes, Pleurotus ostreatus and fresh Lentinus edodes are rich in polysaccharides, B vitamins and trace minerals, with smooth and delicious taste and low calories. They are all good ingredients that love to be thin ~!
Step 3: (Stir-fry green asparagus with mushrooms) The asparagus is naturally broken into two parts by hand. The part with green head in the upper section is the most tender part. Slice diagonally for later use. Don't waste the next section. Can be used to make soup, which can increase the natural sweetness of soup. Slice the carrot, remove the pedicel of the red mushroom, stir-fry with 15ml cold-pressed bitter tea oil until it is fragrant, then add the processed green asparagus, a spoonful of hot water, a little salt and pepper to taste, stir-fry quickly and evenly, and then take out the pot ~
Step 4: Colored sweet pepper is rich in β-carotene, and lycopene can enhance immunity and resist aging; Vitamin C can strengthen cells and microvessels, enhance immunity and make skin younger. Among them, yellow pepper has the highest vitamin C content. However, if you want to eat lycopene, you must cook the sweet pepper to help the fat-soluble vitamins be absorbed by the human body.
Step 5: Among all mushrooms, the mushroom has the lowest calorie, 90% of which is water. Its protein is easily digested and absorbed by the human body, with less sugar, low calorie and low GI, and there is iron most needed for beauty, so it is a good food with high quality. Eating more is good for health ~!
Step 6: (Stir-fry green asparagus with colored peppers and mushrooms) Fresh mushrooms and mushrooms are sliced and red peppers are cut into small circles. Other methods are the same (stir-fried red mushrooms with green asparagus). At last, the colored pepper and green asparagus are quickly fried in a pot, which can retain the most vitamin C and nutrients ~
Step 7: the ingredients with good sauce, of course, should be cooked with high quality and good oil, which complement each other ~! Edible oil can be roughly divided into (OK oil) and (ng oil: trans fat, saturated fat). Proper intake of good oils and fats, coupled with a balanced and correct diet concept, will help to keep healthy and beautiful.
Private saving skills:
Asparagus has the highest folic acid content and high vitamin A content.100g (about 6-8) can provide 20% and 50% vitamin A a day. Most of the fiber is water soluble, but if it is heated too high, folic acid will be lost. Therefore, it is suggested that microwave, quick frying and blanching should be used to maintain its nutritional components.
Sweet pepper contains β carotene, vitamin A, vitamin B group, vitamin C, vitamin K, potassium, phosphorus, iron and other nutrients. Sweet pepper is thicker than green pepper, with more water, crisp texture and sweeter taste, which is more suitable for raw food. As long as you eat two sweet peppers every day, you can meet the vitamin C that the human body needs for one day.
The dried mushrooms can increase the content of vitamin D and help the absorption of calcium.
After the Lunar New Year, roasted asparagus and mushrooms began to smell of spring. Delicious mushrooms, crisp and sweet asparagus and the most needed dietary fiber after the New Year are all satisfied in this dish. ...
condiments
1 a handful of green asparagus, about 320g, peeled off the hard skin or cut off the hard part of the root (which can be used for squeezing fruit and vegetable juice), 300g of fresh mushrooms, sliced with stems removed (reserved as broth), 4 cloves of minced garlic, 3 teaspoons of olive oil (divided into 2+ 1 two parts), sea salt, appropriate amount of freshly ground pepper and pink pepper, and counted with a knife.
practice
1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Spread the green asparagus flat on the baking tray, sprinkle with a little more sea salt than 1/4 teaspoons, a little freshly ground pepper and half a teaspoon of minced garlic, then pour in 2 teaspoons of olive oil and bake in the oven for 6-7 minutes, or turn it once in the middle until it is crisp.
2. When waiting for the oven, heat the non-stick pan with medium heat, and do not put oil. Put the sliced mushrooms and the remaining minced garlic in a cold pot, cover it, let it dry slowly, stir fry occasionally, add sea salt and pepper to taste when the mushrooms shrink slightly but don't come out of the pot, and pour in 1 teaspoon olive oil after taking out of the pot.
3. Put asparagus on a long plate, stack dry steamed mushrooms and sprinkle with powdered pepper (if useful).