Nutritional value of Tricholoma matsutake

Tricholoma matsutake is also called Tricholoma matsutake, pine mushroom, fungus, Taiwan fungus, etc. It is a kind of pure natural rare and precious edible fungi, known as the "king of fungi". Its main nutrients are polysaccharides, polypeptides, amino acids, bacterial proteins, minerals, trace elements and alcohols. Let's take a look at the nutritional value of Tricholoma matsutake!

The nutritional value of Tricholoma matsutake

The fruit 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, abundant dietary fiber and a variety of active enzymes, and 3 kinds of precious active substances, namely double-chain Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and tricholoma matsutake alcohol, a unique anticancer substance in all plants in the world, are the most precious natural medicinal fungi in the world.

The efficacy and function of matsutake

[Taste] Light taste, warm nature.

[Channel Return] Kidney and stomach meridians.

[Efficacy] Kidney-invigorating, qi-regulating and phlegm-resolving. It is mainly used for soreness of waist and knees, dizziness, cough due to damp phlegm, chest and diaphragm fullness, nausea and vomiting, limb drowsiness, etc.

1. Anti-cancer: Matsutake has the effects of strengthening the body, benefiting the stomach, relieving pain, regulating qi and resolving phlegm. Modern scientific research shows that matsutake also has special effects such as treating diabetes and fighting cancer, and it is the forefront of basidiomycetes in fighting cancer.

2. Improve immunity: Tricholoma matsutake has the functions of enhancing immunity, lowering blood sugar, strengthening heart, regulating blood pressure, anti-thrombosis, anti-virus, etc.

3, anti-tumor: modern medicine shows that Tricholoma matsutake contains "polysaccharide" is a special double-chain active substance, with strong anti-gene mutation ability and strong anti-cancer effect.

4. Promote gastrointestinal function: Matsutake has the effects of strengthening body, tonifying kidney and yang, benefiting stomach, regulating qi, resolving phlegm and expelling insects.

5. Liver protection: Tricholoma matsutake can promote free radical scavenging, inhibit or block lipid peroxidation induced by free radicals, enhance SOD, CAT, GSH-Px activity, improve the body's antioxidant capacity, and have the effect of protecting liver.

How to eat matsutake

1. Matsutake chicken soup

[Ingredients] 20g dried matsutake, 500g chicken nuggets, ginger slices, cooking wine, salt.

[Practice] ① Dry matsutake, then soak in warm water, change water, wash.② Blanch chicken pieces in water, fish them directly into boiled water casserole, add ginger slices, cook wine, turn to medium heat and stew.③ After one hour, add the soaked matsutake and turn to low heat to continue stewing for one hour. Add appropriate amount of salt 20 minutes before the ceasefire.

[Efficacy] Yijing strengthens kidney, nourishes stomach, tastes delicious and easy to digest.

2. Matsutake turtle soup

[Ingredients] 20g dried Tricholoma matsutake, one turtle (about 500- 800g), refined salt, onion, garlic slices, ginger slices, monosodium glutamate, pepper powder.

[Practice] ① Dry matsutake tablets soaked in warm water for 30-60 minutes, washed.② Put the slaughtered and washed turtle into the pot, add ginger slices and proper amount of water, boil on high fire, move to slow fire for about one and a half hours, add matsutake and stew for about 30 minutes until the shell of turtle is crispy and tender, add refined salt and garlic slices, scallion segments, monosodium glutamate and pepper powder before cooking.

3. Fried matsutake in butter

Ingredients: 30g Agaricus blazei, 70g flour, 10g butter, 1 egg yolk, 1 teaspoon salt, 2 teaspoons cooking wine, 2 slices lettuce, 2 slices purple cabbage, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, cheese powder and a little pepper powder.

[Practice] ① Soak Agaricus blazei in warm water for 30 minutes, fully soak and wash. Cut off the roots and cut Agaricus blazei in half, marinate with salt and cooking wine for 5 minutes.② Wash and shred lettuce and purple cabbage into a large bowl, add mayonnaise, squeeze lemon juice and stir evenly.③ Add egg yolk and water to flour to make paste, melt butter in insulating water, cool slightly, pour into batter and stir until batter is slightly fluid, then dip Agaricus blazei slices into batter.④ Put butter in a pan, melt butter over low heat, adjust to medium heat, and fry Agaricus blazei pieces into the pan until golden on both sides. 5 Spread the mixed vegetables on the bottom of the plate, put the fried Agaricus on top, sprinkle with chili powder and cheese powder and serve.

4. Carbon-roasted matsutake

[Ingredients] 400g steak, 50g willow matsutake, 15g pear, 10g lemon juice, 10g salt, 30g soy sauce, 15g sesame oil, 2g pepper, 45g spicy barbecue sauce.

[Practice] ① Cut the whole thick steak into thin slices.② Marinate steak with pear juice, lemon juice, sesame oil and black pepper for about 30 minutes. 3. Wash matsutake, scrape off skin gently with knife, season with salt and soy sauce.④ Spread out a piece of steak, put a delicious matsutake in the middle, then roll the steak wrapped in matsutake and brush the surface with barbecue sauce. Wrap all the matsutake steaks in tin foil and place in a preheated oven. 6 Bake at 180 ° C for 20 minutes, turning once in the middle.