The balance of yin and yang determines the world
The autumnal equinox is the real entry into autumn. As a solar term where day and night are equal, health preservation should be based on the balance of yin and yang, so that the body maintains the principle of "yin and yang secret". "Suwen Zhi Zhen Da Lun" says: "Pay close attention to the location of yin and yang to equalize the period." There must be no bias in the location of yin and yang. There is residual air of summer heat before the autumnal equinox, so it is mostly seen in warm dryness; after the autumnal equinox, the temperature gradually drops, and the cold becomes heavier, so it often appears in cold dryness. In terms of diet and recuperation, you should drink plenty of water and eat clear and moist food, such as fungus, which can nourish yin and moisten the lungs, nourish yin and promote fluid production.
Fungus is a fungus parasitic on fungus plants (mulberry, locust, willow, red pear, nanmu, etc.). According to different colors, it can be divided into three types: black fungus, yellow fungus and white fungus.
According to measurements, every 100 grams of fungus contains 6.5 grams of sugar, 10.6 grams of protein, 0.2 grams of fat, 306 calories, amino acids, vitamins, etc. It is a high-protein, low-fat food. Fungus also contains a substance called polysaccharides, which can denature cancer cells and have immune properties. Fungus is known as the "meat among vegetables" and regular consumption has good effects on patients with hypertension and arteriosclerosis.
Roasted fungus with tea tree mushroom
By JaydenKiehn
Recipe Recommendations
- fungus 200 grams
- tea tree mushroom 150 grams
- carrots appropriate amount
- shallot section 8 pieces
- green onion appropriate amount
- garlic slices appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Roasted fungus with tea tree mushroom

1
All the ingredients for this dish.
2
Blanch the tea tree mushroom with water first.
3
Blanch the fungus with water first.
4
Add salad oil and cook until 60%.
5
Pour in the tea tree mushrooms and stir fry quickly.
6
Add salt and stir well.
7
Add chicken essence, stir fry well, and add to the base.
8
Add a little soy sauce and salad oil.
9
Heat thoroughly and pour 2 spoonfuls of cold water.
10
Add all ingredients and stir well.
11
Before taking out of the pan, sprinkle with chives and stir-fry well and serve on a plate.
12
Stir-fried tea tree mushrooms and fungus.