Dietia fungus is the algal body of nostos communevauch, a plant of the Cyanobacteria family, Nostocaceae, and is also known as Di fungus, Dijianpi and Diticai. It has a wide growth range and is highly adaptable. The color, taste and shape are both good, and the taste is very good. It is as crisp as fungus, but more tender than fungus; as soft as vermicelli, but crisper than vermicelli, moist but not stagnant, slippery but not greasy, and has a unique refreshing feeling. There are many ways to eat it, such as stir-fried, cold, boiled, stewed, soup, etc.
Nutritional value
Ground fungus is a wild delicacy with rich nutritional value. It contains protein, sugar, minerals, vitamins, cyanophytin, calcium, phosphorus, iron and other nutrients. It is particularly rich in calcium, with more than 2,000 milligrams of calcium per 500 grams, which is extremely rare in vegetables. It contains more protein than soybeans and more carbohydrates than many vegetables. It also provides considerable calories. An adult needs calories per day. With more than 3,000 calories, eating 1 kilogram of fresh ground fungus can meet your needs. In addition, it also contains glycogen and other ingredients. In terms of nutritional value, it is comparable to fungus and nostoc, and even stronger than fungus. The utilization prospects of earth fungus are broad, and modern scientific workers are still exploring its value in aerospace food.
Edible value
In the kingdom of edible fungi, although earth fungus is not as valuable as black fungus and white fungus, it has been a favorite delicacy of people, especially rural people, throughout the ages. Fantastic food. It is delicious and has a special fragrance. Di Er can be eaten cold, stir-fried, braised, made into soup, or stuffed. It can be meat or vegetarian and tastes good. Di Er is eaten with chicken soup. It is crunchy and delicious, with a sweet and fragrant taste. It is the best mountain vegetable. It is stir-fried with refined pork, which is fresh through the teeth and cheeks and full of fragrance. Especially when it is cooked with chicken soup, it is a delicious ginseng soup. The famous "Shaanxi four-color steamed buns" are stuffed with four condiments: pork, oil, sugar and ground fungus. The "Shaanxi Di soft bun" has always been as famous as Tianjin Goubuli buns, Shanghai sea-fried buns, and Yangzhou crab roe buns. The filling is mainly made of ground fungus, with tofu, green onions, sesame oil, minced ginger, Made of Sichuan peppercorns, salt and MSG. Shaanxi's traditional famous dish "Geroxian rice braised with glutinous rice and fermented grains" is braised with glutinous rice glutinous rice and fermented glutinous rice. It was once an indispensable delicacy at banquets. Earth ears are also a gift used by common people to replace food to tide over famine. "Wild Vegetables" compiled by Wang Pan in the Qing Dynasty includes Hua Hao's lyrics "Di Ta Cai", which says: Di Ta Cai grows in the rain, and the sunny day shines in the sky in the suburbs. In front of the village, the grandmother called Aweng and hurried away with her children. In a moment, the cage is full of green flowers, and the family is so full that they forget about the new year. "This ballad records the scene of Di'er rescuing famine. It can be seen that Di'er has been an important natural wild vegetable in famine years since ancient times. It has saved many working people. It is a treasure gifted by nature. It has established a good foundation for the people. An indelible contribution. The fungus also contains nitrogenase and chlorophyll, which can fix free nitrogen in the air into organic nitrogen that can be absorbed by crops; the remains of nitrogenase can quickly decompose after death, releasing a large amount of nitrogen. , greatly improving soil fertility, Di Er has really contributed a lot
Medicinal value
Di Er is not only one of the specialty raw materials in Chinese cuisine, but also has been used as medicine since ancient times. It is cold and sweet, and has many functions such as nourishing yin and moisturizing the lungs, clearing away heat and astringent, replenishing qi and improving eyesight, etc. It is recorded in "Famous Doctors" that it can "improve eyesight and replenish qi, and make people have children"; "Compendium of Materia Medica" states that it can "improve eyesight and nourish qi, and make people have children". Er "improves eyesight and replenishes Qi, and has the effect of clearing away heat and detoxifying"; "Rihuazi Materia Medica" says that Di Er "replenishes Qi after long-term consumption and will not change in old age"; "Research on the Properties of Medicine" says: Di Er "clears the mind and relieves fever, "Phlegm and fire can be cured", "Eating for a long time will make the color beautiful, benefit the essence and please the spirit, and it will not be destroyed in old age"; "Western Guangdong Ou Ji" said that it "relieves heat, clears the diaphragm, and is good for the stomach"; "Taiping Shenghui Prescription" also says: Di Er "nourishes blood, stops bleeding, nourishes the stomach, and purifies the heart"; "Guangdong Zhi" also has a description of Di Er "moistening the muscles and rejuvenating the face". Modern "Shaanxi Chinese Herbal Medicine", "Qinba Mountain Natural Medicine Chronicles", "Sichuan Chinese Herbal Medicine Chronicles", etc. also have similar records. It is commonly used among the people to treat night blindness, burns, erysipelas, red and hot rashes, chronic dysentery, anal prolapse, and hemorrhoids. If eaten fresh and fried regularly, it can cure night blindness and toothache; soaked in white sugar and eaten cold, it can treat prolapse of the anus; make porridge with glutinous rice and chicken soup to nourish blood and replenish qi; roast it and grind it into powder and mix it with vegetable oil for external application, it can treat burns. Modern pharmacological research has also proven that Di fungus is used in dietary therapy and has outstanding effects.