Don't cook mushrooms for too long, so that the nutrition will be lost, generally 5~10 minutes can be

Before cooking with a little warm water to soak soak, soak through the water and then picked up to squeeze the water dry, and then rinse with water once again to squeeze the water dry, and then you can cook {soak and rinse the role of the water is to reduce the astringent flavor of its gray, in order to also shorten the time to cook}; generally on the fall pot boiling, and then cook for 5 minutes. The first time you do this, you will be able to get your hands on some of the best food in the world.

Expanded:

Shiitake mushroom (fresh) Nutritional Analysis:

Shiitake mushroom has high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins of mushroom food.

1. Improve the immune function: Shiitake mushroom polysaccharide can improve the phagocytosis function of mouse abdominal macrophages, but also promote the production of T lymphocytes, and improve the killing activity of T lymphocytes;

2. Delay aging: the aqueous extract of shiitake mushroom has a scavenging effect on hydrogen peroxide, and a certain degree of elimination of hydrogen peroxide in the body;

3. Prevent and fight cancer: Shiitake mushroom cap part contains double-chain structure of ribonucleic acid, after entering the body, it will produce interferon with anti-cancer effect;

4. Lowering blood pressure, blood lipids, cholesterol: Shiitake mushroom contains purine, choline, tyrosine, oxidase, and certain nucleic acid substances, which can play a role in lowering blood pressure, lowering cholesterol, lowering the role of blood lipids, but also can prevent atherosclerosis, cirrhosis and other diseases.

5. Shiitake mushrooms also play a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation and so on.

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