Pleurotus eryngii, also known as King oyster mushroom, is a rare and new edible mushroom variety that combines culinary, medicinal, and therapeutic value. It is rich in nutrients, containing protein, carbohydrates, vitamins, and minerals such as calcium, magnesium, copper, and zinc. Traditional Chinese medicine believes that Pleurotus eryngii has the effects of strengthening the spleen and moistening the intestines, and nourishing the heart and lungs. It plays a special role in lowering cholesterol and preventing cancer. Regular consumption can effectively enhance the human body's immunity, strengthen the body's resistance to adverse external factors, help sub-health conditions, and promote physical fitness, making it an ideal nutritional supplement for the weak and those in a sub-health state.
The mushroom has an almond-like aroma, a thick and meaty texture, a fresh and tender mouthfeel, and a delicate flavor. It can be used to create a variety of delicious dishes through cold salads, stir-frying, stewing, soups, or congee. This "Colorful Pleurotus eryngii" dish, paired with black fungus which is known for its benefits of replenishing qi and nourishing the brain, activating blood circulation and beautifying the skin, combines two types of mushrooms for a meal that is both delicious and nutritious. It is especially suitable for people with "three highs" (high blood pressure, high blood sugar, and high cholesterol) and those who are managing their weight.
Main ingredients: 150g Pleurotus eryngii, 6 black fungus, 1 red chili, 1 green chili.
Seasonings: Cooking oil, salt, dark soy sauce, green onions, ginger.
Instructions: 1. Slice the Pleurotus eryngii and sprinkle with a pinch of salt; 2. Soak the black fungus until rehydrated, and remove the seeds from the chilies and slice them; 3. Heat cooking oil in a wok, sauté the green onions and ginger until fragrant, then add the black fungus and stir-fry for a moment. Add the Pleurotus eryngii slices and stir-fry together; 4. Add a little chicken broth and simmer briefly. Then add the chili slices, season with salt and dark soy sauce, and stir-fry quickly until the dish is cooked. Serve and enjoy.