The effect of cold bacteria

The cold mushroom is also called pine mushroom and goose mushroom. Because it has the effects of strengthening the essence and kidney, improving eyesight, purging heat, relieving pain, anti-cancer, brain health and intelligence, and is suitable for people of all ages, it is a very good nutritional supplement for the human body. Cold fungus can also be a good choice for nourishing the body for patients undergoing major clinical surgery and those with weak bodies. In addition, there are no dietary restrictions on cold mushrooms, and they are relatively safe to eat.

1. The efficacy and function of cold bacteria

Traditional Chinese medicine believes that it tastes sweet, mild and slightly sour, can cure blurred vision, relieve fire in the liver meridian, dissipate heat and relieve qi. This dish is stewed with cold mushrooms and pork, which makes the taste more fresh, fragrant and tender. It is a famous local dish in Hunan. The cold mushroom, scientifically known as the Lactarius pine, is a precious fungus with high nutritional value. It is rich in crude protein, crude fat, crude fiber, multiple amino acids, unsaturated fatty acids, nucleic acid derivatives, as well as vitamin B1, B2, vitamin C, vitamin PP and other elements. It is not only delicious, but also has medicinal value. It can strengthen the body, benefit the stomach and intestines, relieve pain, regulate qi and resolve phlegm, expel parasites, and treat diabetes, and fight cancer.

2. Stir-fried pork with mushrooms

practice:

1. Remove the stems of the mushrooms, pour them into a container, add 2 tablespoons of salt, and soak in water for 10 minutes. After soaking, stir it in clockwise circles with chopsticks for 50 circles. Let it sit for a while to remove the fungus and pour out the mud and sand. After repeating this several times, check that there is no sand or mud at the bottom of the container. (Gently rub the leaves and grass on the cap with your hands in water)

2. Drain the cold fungus. 〈No dripping is enough〉

3. Boil the water in a pot over low heat, pour in the tea oil first, then pour in the cold fungus. 〈Remember to pour cold bacteria into cold oil! 〉

4. Turn to medium heat. As the oil temperature rises, bubbles will appear in the pot. 〈Stir constantly during this process〉

5. As the bubbles increase and the oil becomes thicker, don’t worry! Still keep frying.

6. When the oil becomes too thick to stir-fry, turn to low heat, add a small spoonful of salt, and fry slowly until the bubbles disappear. Still have to keep frying!

7. Finally, when the bubbles have disappeared and the mushroom caps are dry, you can turn off the heat.

Features of the dish: The cold mushroom can be used to stir-fry meat slices, which has an excellent flavor. It is also very delicious when used to make soup. It can also be made into mushroom oil, which has a different flavor. It is suitable for both meat and vegetable stir-frying. Lactarius pine is a pure natural, rare and precious edible fungus, known as the "Prince of Fungi".

According to the locals, the flesh of the Lactarius mushroom collected in mid-to-early October is the thickest, has a better taste, a special fragrance, and is extremely smooth and refreshing.