Tips for eating agaric safely:
If the fungus is not handled properly, it will become poisonous fungus. Under normal circumstances, the fungus is the best health care product for the middle-aged and the elderly. So how can the fungus be safe and nutritious?
1 Warm blister
It is better to use hot boiled water for foaming agaric. Hot water will shorten the foaming time and reduce the chance of agaric being polluted by bacteria. When cooking, it only takes 3 to 4 hours to foam the fungus, add some salt and soak for half an hour to make the fungus soft quickly. Need to remind is that after the bubble hair is still compressed together part should not eat.
2 starch can clean impurities
It's delicious, but it's hard to eat if you don't wash it thoroughly. Here is also a way to teach you how to put agaric in warm water, then add two spoonfuls of starch, and then stir. In this way, the small impurities and residual sand of agaric can be removed.
Avoid eating with them
Don't eat agaric with snail. For food properties, cold snail will not digest when it meets slippery agaric, so they should not eat together. The edible fungus and pheasant are not suitable for the patients with hemorrhoids. Pheasant has small poison. Both of them are easy to induce hemorrhoids bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cold, and easy to digest. Edit qq714742875
In addition, Auricularia auricula has the function of anticoagulation. It is not suitable for people with bleeding diseases to eat, nor for pregnant women to eat more.
4. The foaming time should not exceed 8 hours
If the indoor temperature is above 20 ℃, especially in summer, the rate of fungus metamorphism is very fast. When the foaming time is more than 8 hours, the amount of bacteria caused by deterioration will be several times to dozens of times of the original amount, and it is possible to generate toxins, and this fungus will not be eaten any more.
In summer high temperature season, it is suggested to shorten the soaking time of Auricularia auricula as much as possible, or cover it with a layer of fresh-keeping film and put it into the refrigerator cold room for soaking. Once the fungus has peculiar smell, rotten and other conditions, do not eat it.
Three ways to eat agaric, double nutrition
Auricularia auricula is rich in nutrition and can be meat or vegetable. It is suggested that in three meals, especially breakfast, we should add cold dishes with Auricularia auricula as the main ingredient, and use Auricularia auricula as a side dish to cook fresh vegetable dishes. As an extra meal in the daytime, we can stew the soup of Auricularia auricula with red dates. Recommend three ways to eat, refreshing, delicious and nutritious.
Wash blood vessels with agaric
Materials: black fungus, coriander, green and red pepper
Practice:
1. Wash and cut the green and red pepper into small sections, wash and chop the coriander, and grind the cooked peanuts.
2. Aged vinegar, raw soy sauce, salt and sugar are mixed into sour and sweet juice.
3. Soak and blanch the scalded black fungus, sprinkle with pepper, pour in sour and sweet juice and mix well. Finally sprinkle the cooked peanuts and mix well.
Red jujube and fungus soup for tonifying deficiency and nourishing blood
Materials: 10 red dates, 15g black fungus, proper amount of rock sugar.
Practice:
1. Rinse the jujube, soak it in water for about 2 hours, then remove the jujube core. Soak the black fungus with water, pick and wash it.
2. Put jujube and Auricularia auricula into the soup basin, add some water and sugar, and steam for about 1 hour.
Stir fried Luffa with agaric
Materials: Luffa, agaric 200 grams each, a variety of spices.
Practice:
1. Peel and cut Luffa into pieces; wash and tear Auricularia auricula.
2. Heat the oil in the pot, stir fry the onion and pepper powder until fragrant, add the loofah and agaric, stir fry until cooked, and add seasoning before leaving the pot.