How to make delicious Mo Ru

There are many kinds of mushrooms. The biggest feature of fungi is that they taste very delicious. Mushrooms are usually fried with vegetables and meat or stewed in soup. Although mushrooms taste very delicious, one thing you need to pay attention to is safety. Mushrooms will grow all of a sudden after the summer rain. At that time, the freshly picked mushrooms are plump and tender. However, many mushrooms themselves are poisonous. There are cases of accidentally eating poisonous mushrooms every year.

(1) Mo Ru contains anti-tumor cell polysaccharides that can enhance the body's immunity. The taurine in it is a component of bile acid that can dissolve cholesterol and digest and absorb lipids. In addition, Mo Ru can treat autonomic nervous system disorders and has an auxiliary therapeutic effect on women's menopausal syndrome.

(2) When selecting moru, pay attention to the shape of the cap . The edges of the cap of fresh moru are wrapped inwards, with neat edges and no cracks. In addition, you should also pay attention to the size of the cap when choosing. A cap that is too large is not good. A smaller cap is more tender and delicious. The best diameter is about 5 cm.

(3) Mo Ru can be cooked with vegetables, meat, or even eggs, and can also be used to make soup. It is not advisable to cut the mushrooms with a knife. Instead, it is best to tear them into appropriate sizes by hand. This will give them a better taste and help release the umami flavor of the mushrooms. Mo Ru detoxifies - suitable for stir-frying over high heat.

(4) Among all mushrooms, straw mushrooms have the highest vitamin C content, which can promote metabolism and enhance immunity. In addition, it also has a detoxification effect. It can combine with heavy metals such as lead and arsenic that enter the human body and excrete them with urine. There are two aspects to consider when choosing straw mushrooms. In terms of color, straw mushrooms come in two types: brown and white. No matter which type, the surface cannot turn yellow. In terms of shape, spiral-shaped, hard, complete mushroom bodies, not opening, not moldy, and not cracked are preferred. It is best to stir-fry straw mushrooms for a shorter time to reduce the loss of vitamin C. Before putting the mushroom into the pot, you can make a cross-shaped cut on the cap of the mushroom to make it easier for the mushroom to absorb the flavor.

(5) Shiitake mushrooms are known as the “Queen of Fungi” . Studies have shown that the vitamin D content in shiitake mushrooms is 20 times higher than that in soybeans and 8 times higher than that in kelp. It helps the body absorb calcium and prevent osteoporosis. When choosing shiitake mushrooms, it is best to buy flower mushrooms with cracked patterns on the cap. These are the best quality shiitake mushrooms. Slightly inferior shiitake mushrooms have thicker caps, and the worst ones have very thin caps. Dried shiitake mushrooms produce a lot of aromatic substances during the drying process, which are suitable for stewing meat. The taste is also very good when adding some shiitake mushrooms when steaming fish. Fresh mushrooms are relatively light in taste and are best stir-fried with vegetables. Stir-fried mushrooms with dried tofu and rapeseed is a typical calcium-supplementing dish. Agaricus bisporus supplements zinc and makes soup with it.