Improve immunity in spring(chun ji ti gao mian yi li shuang gu ban huang gua )

Improve immunity in spring

Introduction:

The nutritional value of Flammulina velutipes is high in zinc content, which can promote children's intellectual development and brain function. In Japan and many other countries, Flammulina velutipes is known as "Yizhi mushroom" and "Zengzhi mushroom". Flammulina velutipes can effectively enhance the life activity of the body, promote the metabolism in the body, is conducive to the absorption and utilization of various nutrients in food, and is also beneficial to the growth and development. Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but also be suitable for hypertension patients, obese people and middle-aged and elderly people. This is mainly because it is a high potassium and low sodium food. Flammulina velutipes can inhibit the increase of blood lipid, reduce cholesterol, and prevent cardiovascular and cerebrovascular diseases. Edible Flammulina velutipes has the functions of anti fatigue, anti-bacterial, anti-inflammatory, eliminating heavy metal salts and anti-tumor. The nutritional value of Lentinus edodes lies in the protein of Lentinus edodes, which contains 18 kinds of amino acids. Of the eight amino acids essential to the human body, Lentinus edodes accounts for seven. Lentinus edodes also contains a large amount of glutamic acid and various sugars, which are the important substances that constitute the inherent fragrance and flavor of Lentinus edodes. Therefore, nutritionists say that the nutritional value of Lentinus edodes is four times that of beef, and they regard Lentinus edodes as "the peak of plant food". As a polysaccharide, Lentinus edodes can not only reduce blood pressure, but also improve the immunity of human body. It plays a certain role in anti-cancer and anti-cancer

Production steps:

Step 1: the ratio of cucumber, Flammulina velutipes and Lentinus edodes is 1:1:1.

Step 2: wash cucumber, peel and shred, marinate with salt.

Step 3: remove the root of Flammulina velutipes, remove and blanch. Wash mushrooms and blanch. Add salt to water to kill bacteria.

Step 4: drain, cool and shred mushrooms.

Step 5: Chop shallot, garlic and ginger.

Step 6: remove the excess water from cucumber, pour it into the basin with mushroom, add seasoning and ingredients in turn, mix well.

Materials required:

Flammulina velutipes: 200g

Fresh mushrooms: 200g

Cucumber: one

Chives: right amount

Ginger: right amount

Garlic: right amount

Vinegar: 20ml

White granulated sugar: 10g

Sesame oil: 10ml

White pepper: right amount

Zanthoxylum oil: 3ml

Soy sauce: 5ml

Salt: a little

Note: 1, cold can retain the nutritional value of Flammulina velutipes, add salt when blanching can play a role in sterilization. 2. The smoothness of mushroom and crispness of cucumber make it taste rich, salty and fresh. If you like the heavy flavor, you can add chili oil appropriately.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Chun Ji Ti Gao Mian Yi Li Shuang Gu Ban Huang Gua