Winter is here, and this is a great time of the year to take supplements. Shiitake mushrooms are famous medicinal mushrooms in my country, known as "mountain treasures", rich in vitamins, shiitake polysaccharides, selenium, alkaloids, etc. Medical scientists of all dynasties have written about the medicinal properties and functions of shiitake mushrooms. Shiitake mushrooms are sweet and flat in nature, enter the liver and stomach meridians, and have the effects of strengthening the body, replenishing the body, strengthening the spleen and appetizing, detoxifying and fighting cancer.
It is a seasonal ingredient that is particularly suitable for winter tonics. Whether from the perspective of traditional Chinese medicine or modern nutrition, shiitake mushrooms are particularly suitable for winter. The following are some of the effects of shiitake mushrooms:
Linenic polysaccharides can improve the body's antiviral mechanism by regulating the expression of cytokines in the lung tissue of animals infected by viruses and alleviating the suppression of animals' specific immunity to viruses, thereby achieving the purpose of protecting animals.
In their investigations and studies, researchers found that shiitake polysaccharides have a general inhibitory ability against bacteria and viruses, that is, shiitake mushrooms can help us resist a variety of viruses and bacteria.
We all know that winter is the golden time for tonic. Whether it is food tonic or medicinal tonic, it is to make the body more adaptable to changes in the natural climate and "store energy" for the body.
So, in our daily diet, are there any ingredients that can help us nourish and improve problems such as lack of energy and fatigue? Of course there are, and shiitake mushrooms are one of the good choices. Especially for people with weak constitutions, shiitake mushrooms will be more friendly.
Why do you say that? Because if you are usually weak, it is difficult to directly "tonic" in order to avoid burdening your body. Shiitake mushrooms have no cold or hot bias, and as a tonic ingredient, their strength is very gentle. Especially for friends who always feel weak, tired, and easily tired, eating some shiitake mushrooms properly will often make them feel much more comfortable.
Studies have shown that shiitake polysaccharides can better improve fatigue after muscle glycogen depletion, thereby relieving fatigue, improving muscle capacity, anti-oxidation and regulating hormones to relieve fatigue problems.
In winter, the dry weather and reduced activity make constipation very easy to occur, and supplementing dietary fiber can help prevent it. Data show that the dietary fiber content of fresh shiitake mushrooms is 3.3 grams/100 grams, which is much higher than vegetables such as celery and cabbage.
What is even more commendable is that shiitake mushrooms have a tender and delicate taste, unlike other high-fiber foods that are difficult to swallow.
Compared with other fungi, shiitake mushrooms have a particularly strong taste, with both fragrance and umami. Its unique fragrance mainly comes from volatile aromatic components, including sulfur-containing compounds and aldehydes, acids, ketones and esters; its umami taste comes from some water-soluble small molecules, mainly guanylate, as well as flavor amino acids and umami peptides. These substances make shiitake mushrooms delicious, especially suitable for pairing with the following foods.
Chicken：Shiitake mushrooms are rich in guanylate, and chicken is rich in inosinate. When the two are cooked together, they will release free sodium glutamate, and these substances will have a "synergistic effect", so shiitake mushroom stewed chicken is particularly delicious.
Tofu：Although tofu has high nutritional value, it has a very light taste, which causes many people to "stay away" from it. Shiitake mushrooms can not only give tofu a very rich and fragrant taste, but also achieve nutritional complementarity.
Rapeseed：Data shows that the calcium content of rapeseed even exceeds that of milk of the same weight, reaching 153 mg/100 g. When stir-fried with mushrooms, vitamin D can promote calcium absorption and the calcium supplementation effect is stronger.
In addition, mushrooms can also be paired with broccoli, winter bamboo shoots, celery, snow peas, sea bass, etc., which are delicious and nutritious.
1. Mushroom and scallop stewed chicken soup
Ingredients: 5 dried mushrooms, 10g scallops, 3 pitted red dates, 10g wolfberry, half a chicken, and salt to taste.
Method: 1. Soak the dried mushrooms in 80℃ warm water for 3 hours in advance until the mushrooms are expanded. After washing the scallops, soak them in distilled water. 2. Cut the chicken into pieces and blanch them for later use. 3. Put 2L of water in the casserole, put the soaked mushrooms, scallops, native chicken and red dates into the pot, boil over high heat for 30 minutes, then turn to low heat and continue to simmer for 30 minutes. 4. Finally, add wolfberry and continue to simmer for 15 minutes. Add salt and it is ready to eat. Ingredients Analysis
Scallops: It is a dried product of scallops with high nutritional value and sweet and salty taste. It is recorded in the "Chinese Materia Medica" that it has the effects of nourishing yin and blood, nourishing the kidney and regulating the middle. A glycoprotein in scallops has the effect of destroying the growth of cancer cells, and can improve the body's immunity, and has a certain degree of anti-cancer effect.
2. Kaiyuan Shou Noodles
Ingredients: 500g noodles, 250g bean sprouts, 30g soaked mushrooms, 15g day lily, 3g young ginger, 6g celery, 75g vegetable oil, 15g soy sauce, 5g MSG.
Method: Cut mushrooms and ginger into strips, blanch celery in boiling water, chop, wash bean sprouts and remove roots, cut day lily into inch sections. Soak noodles in boiling water, pick up and drain, then tear apart, sprinkle with 15 grams of cooked vegetable oil and mix well. Put the wok on medium heat, pour in vegetable oil and heat until the oil smokes, take out half and set aside. Then add shredded ginger and stir-fry, add mushrooms and day lily, add soy sauce, MSG, and water to boil, add noodles and bean sprouts, stir, cover and simmer until dry, and mix in the remaining cooked oil. When serving, sprinkle some celery on the noodles.
Effects: Strengthen the spleen and replenish qi, replenish deficiency and benefit essence. Suitable for swelling and pain caused by spleen deficiency and weak qi, coronary heart disease, hypertension and other symptoms.
