Therapeutic effects of Flammulina velutipes: nourish the liver, nourish the stomach and stomach, and fight cancer; it mainly treats liver disease, gastrointestinal inflammation, ulcers, cancer and other diseases, and improves intelligence.
1. Flammulina velutipes contains a complete range of essential amino acids for the human body, among which the content of lysine and arginine is particularly rich, and the content of zinc is relatively high. It has a good effect on enhancing intelligence, especially on children's height and intellectual development. It is called "wisdom mushroom";
2. Flammulina velutipes also contains a substance called parastin, which can enhance the body's ability to resist cancer cells. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance body integrity, prevent disease and fitness;
3. Flammulina velutipes can effectively enhance the biological activity of the body, promote metabolism in the body, is conducive to the absorption and utilization of various nutrients in food, and is also very beneficial to growth and development. Therefore, it is known as "Wisdom Mushroom" and "Yixiu Mushroom". Laughing name;
4. Flammulina velutipes can inhibit the rise of blood lipids, lower cholesterol, and prevent cardiovascular and cerebrovascular diseases;
5. Eating Flammulina velutipes has the effects of resisting fatigue, antibacterial and anti-inflammatory, clearing heavy metal salts, and anti-tumor.
6. Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but is also suitable for hypertensive patients, obese people and middle-aged and elderly people, mainly because it is a high-potassium and low-sodium food.
Flammulina velutipes anggong fish milk soup
Recipe Recommendations
- Anggong fish art. 3
- Flammulina velutipes 100 grams
- pure milk 250 grams
- edible oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Flammulina velutipes anggong fish milk soup
1
All ingredients are ready.
2
Tear open the roots of the mushroom, wash them, and cut them into sections for later use.
3
Boil boiling water in a pot, blanch Flammulina velutipes for 1 minute, blanch well, remove and cool for later use.
4
Cut off the hard thorns on the back and sides of the angong fish, wash the internal organs and mucus, and set aside.
5
Wash the pan, heat it, add appropriate amount of cooking oil, heat the oil, add green onions and ginger and saute until fragrant.
6
Fry the angong fish in the pan for 2 minutes. At this time, it needs to be adjusted to medium heat (the meat of angong fish is tender and should not be over high heat).
7
Add the right amount of salt.
8
The anggong fish is semi-cooked, fried until the aroma is fragrant, add a small amount of water (about a bowl and a half of water, about 300ML), bring to a boil over high heat, and simmer slowly over medium heat for 7 to 8 minutes.
9
Pour in the hot mushroom and simmer for about 1 minute.
10
Finally, add pure milk, bring to a boil, sprinkle with chives, and turn off the heat and serve on a plate.Flammulina velutipes anggong fish milk soup Make Tips
1. Blanching mushroom with water can remove the astringent taste, shorten the production process, and ensure that its nutrients are not lost to the greatest extent. 2. Because fresh milk is added, it is best to eat it within 4 hours, otherwise the nutrients will be greatly reduced. In addition, fresh milk is easy to deteriorate, and it is not good for the body for a long time. 3. The ratio of water to fresh milk is almost 1:1, and the soup tastes better. 4. Fresh milk needs to be added at the last time. The longer the fresh milk is heated, the more nutrients will be lost.