Alias: Ganoderma lucidum, Ganoderma lucidum, Ganoderma lucidum, Ganoderma lucidum, Lentinus edodes, Ganoderma lucidum. Nature and taste: flat, sweet, warm heart, lung, liver and kidney meridians entered.

How to choose high-quality ganoderma lucidum: no steaming and no washing: less loss, good efficacy, natural color, and a layer of spore powder. Steam washing: high loss, poor efficacy, luster, luster and no impurities.

How to eat Ganoderma lucidum: Boiling water method: Material: Ganoderma lucidum 20-30g. Practice: Wash Ganoderma lucidum, put it in a pot, add appropriate amount of water, boil it on high fire, simmer for 30 minutes, and cook it repeatedly for more than 2 times.

Soaking method: Materials: Ganoderma tablet or powder 15g, Lycium barbarum and honey. Practice: Clean Ganoderma lucidum, put Ganoderma lucidum and Lycium barbarum into a cup, pour boiling water, soak for 20 minutes, and add honey to taste.

Stewed soup method: Ingredients: Ganoderma lucidum 20g, old duck 1 duck, Lycium barbarum and jujube. Practice: Wash the materials, simmer together for 2-3 hours, and add appropriate amount of salt to taste.

Brewing method: Materials: 250g of Ganoderma lucidum and 3000g of high-alcohol liquor. Practice: soak in 15-30 days together, and take it when the wine turns brownish red, each time 10-20g.