Apricot mushrooms are new varieties of rare fungus that collect food, are medicinal and therapeutic. The apricot fungus is fat and soft, especially with a thick, solid, milky tissue, which can be eaten in its entirety and which is smoother than the bacterium cap, known as the "Photo king" and "Drybroom mushrooms", with a pleasant apricot and abalone-like taste, a high protein content and grey content, a high level of glycerine, free amino acid, and a low fat and total sugar content, especially for the elderly. Almond abalone mushrooms contain 17 amino acids (coloural amino acid is not detected), of which 7 are human essential amino acids, representing over 42 per cent of the total amino acids. Its medicinal value is the variety of active ingredients in mushrooms, including active sugar, antibacterium and almond mushroom extraction treatments such as alkaline phosphate activity in osteocellular cells and the expression of calcium calcium proteins. My husband never liked the apricot mushrooms, and every time he bought it he said, "I can't bite an old man." But my daughter and I love it, and the apricot mushrooms are not very old, and it's sour and fresh, and it's the same thing with the red sauce, the salt and sweet, the sweetness and the sourness。
