Nutritional value of Tricholoma matsutake _ efficacy and function of Tricholoma matsutake

Nutritional value of Tricholoma matsutake

The main nutritional components of Tricholoma matsutake are polysaccharides, peptides, amino acids, bacterial proteins, minerals, trace elements and alcohols. the fruiting body contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and many kinds of active enzymes. They are double-stranded Tricholoma matsutake polysaccharides, Tricholoma matsutake peptides and Tricholoma Alcohol, a unique anticancer substance in all plants in the world. They are the most precious natural medicinal fungi in the world.

Efficacy and function of Tricholoma matsutake

The taste is light and warm.

Kidney and stomach Meridian.

[efficacy] tonifying the kidney and strengthening the body, regulating qi and resolving phlegm, mainly treating sore waist and knees, dizziness, cough of wet phlegm, tightness of chest and diaphragm, nausea and vomiting, sleepiness of limbs and so on.

1. Anti-cancer: Tricholoma matsutake has the effects of strengthening the body, benefiting the intestines and stomach, relieving pain, regulating qi and resolving phlegm. Modern scientific research shows that Tricholoma matsutake also has special effects in the treatment of diabetes and anti-cancer, ranking the forefront of basidiomycetes in anti-cancer.

2. Improve immunity: Tricholoma matsutake can enhance immunity, reduce blood sugar, strengthen heart, regulate blood pressure, anti-thrombus, anti-virus and so on.

3. Anti-tumor: modern medicine shows that Tricholoma matsutake containing "polysaccharide" is a special double-stranded active substance, which has strong anti-gene mutation ability and strong anti-cancer effect.

4. promote gastrointestinal function: Tricholoma matsutake has the effects of strengthening body, tonifying kidney and strengthening yang, benefiting intestines and stomach, regulating qi, resolving phlegm and expelling worms.

5. Protecting liver: Tricholoma matsutake can promote the scavenging of free radicals, inhibit or block the lipid peroxidation caused by free radicals, enhance the activities of SOD, CAT and GSH-Px, improve the antioxidant capacity of the body, and has the effect of protecting the liver.

Preservation method of Tricholoma matsutake

1. Wrap and cover the fresh Tricholoma matsutake with cabbage leaves and place it in a cool and damp place. This method can extend the shelf life to about 4 days.

2. Keep it in the freezer for about a week.

3. Freeze the fresh Tricholoma matsutake in the refrigerator. This method can be preserved for several months. When eating, thaw it with boiling water, because after thawing, the Tricholoma matsutake will not become thinner.

4. Fresh Tricholoma matsutake slices can be dried and preserved all the year round.

5, make salted Tricholoma matsutake for preservation, the specific method is to boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain it, put it in a container and sprinkle it with salt. Salt can further precipitate the water in Tricholoma matsutake, and the amount of salt is that the precipitated solution tastes salty. When eating, fish out the matsutake, rinse with clean water several times, and you can cook.

The practice of Tricholoma matsutake

1. Matsutake noodles

[materials] Wild fresh matsutake, dried noodles, chopped onions, shredded ginger, salt, a little light soy sauce, sugar, monosodium glutamate, sesame oil, coriander.

[practice] ① fresh Tricholoma matsutake, clean and slice. Pour the right amount of oil into the ② pan, heat, add spring onions and ginger and saute fragrance, add a little light soy sauce, stir well and pour in enough water. After the ③ fire is boiled, put in the dried noodles and the matsutake slices. After the ④ boils again, turn to medium heat, cover the pan and cook until the dough is cooked. ⑤ finally add some salt, a little sugar and turn off the heat. Add a little ⑥ monosodium glutamate, sesame oil and coriander and mix well.

2. Roast winter bamboo shoots with willow matsutake

[materials] 100 grams of willow matsutake, 100 grams of winter bamboo shoots, 10 grams of dried shrimp, 15 grams of ham, 40 grams of lard, 5 grams of starch, 2 grams of salt, 3 grams of soy sauce, 3 grams of vinegar, 4 grams of ginger, 4 grams of green onions, 4 grams of garlic, 2 grams of white sugar, 10 grams of vegetable oil, 1 g of sesame oil.

[method] ① Tricholoma matsutake, winter bamboo shoots soaked in boiling water and sliced. Heat oil in ② pan until 6 minutes hot, add bamboo shoots, willow matsutake, ham (sliced), fry, remove oil. ③ add garlic (chopped), spring onion (chopped), ginger (chopped), shrimp, then winter bamboo shoots, willow matsutake, ham and rice vinegar, stir-fry, add salt, soy sauce, sugar and broth, burn over low heat until the soup is in the right amount, thicken with 10 grams of starch (5 grams of starch and water), finally drop in sesame oil, stir-fry and serve.

3. Tricholoma matsutake chicken soup

[materials] 20 grams of dry matsutake, 500 grams of native chicken nuggets, sliced ginger, raw wine, salt.

[practice] ① dry Tricholoma matsutake, then soak in warm water, change water and rinse. Blanch ② chicken nuggets, fish directly into a casserole with boiling water, add sliced ginger, boil the wine and simmer over medium heat. After an hour of ③, add the soaked matsutake and simmer for another hour. Add the right amount of salt 20 minutes before the cease-fire.

[efficacy] tonifying essence, strengthening kidney, tonifying intestines and stomach, delicious taste and easy digestion.

4. Soft-shelled turtle soup with matsutake

[materials] 20 grams of dried Tricholoma matsutake, one soft-shelled turtle (about 500-800 grams), refined salt, spring onions, garlic, ginger, monosodium glutamate, pepper.

[practice] ① dried Tricholoma matsutake tablets are soaked in warm water for 30-60 minutes and washed. ② put the slaughtered soft-shelled turtle into the pan, add sliced ginger and water, boil over high heat, simmer for about an hour and a half, add matsutake and simmer for about 30 minutes until the soft-shelled turtle is waxy, add salt, garlic, spring onions, monosodium glutamate and pepper before rising the fruit.

5. Fried matsutake with butter

[materials] 30 grams of Agaricus blazei Murrill, 70 grams of flour, 10 grams of butter, 1 egg yolk, 1 teaspoon salt, 2 teaspoons of wine, 2 slices of lettuce, 2 slices of purple cabbage, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, cheese powder and minced chili.

[practice] ① soaked Agaricus blazei Murrill in warm water for 30 minutes, thoroughly soaked and washed. Cut off the root, cut Agaricus blazei Murrill in half and marinate with salt and cooking wine for 5 minutes. Wash and shred ② lettuce and purple kale in a large bowl, add mayonnaise, squeeze in lemon juice and stir well. Add egg yolk and water to the ③ flour to make a paste, melt the butter in hot water, cool slightly, pour into the batter and stir until the batter flows slightly. Dip the Agaricus blazei antler slices with the batter. Put butter in a ④ pan, melt the butter over low heat and turn it into medium heat. Pan-fry slices of Agaricus blazei Murrill until golden on both sides. ⑤ spread the mixed vegetables on the bottom of the plate, put the fried Agaricus blazei Murrill on top, sprinkle with chopped chili and cheese powder and serve.