Is it better to eat dried or raw

What kind of bamboo sunflower is good?

Many people say that fresh bamboo is good, but fresh bamboo is not easy to preserve, and it is generally common in the production area, but the food in non-production areas is dried bamboo sun.

Bamboo sunflower is also known as "fungus flower", "plant chicken", etc., and ranks first among the "four treasures" (bamboo sun, monkey's head, shiitake mushroom, white fungus). Zhusun is famous for its handsome and moving figure, and its fresh form is like a girl wearing a gauze skirt, which can be called the "snow skirt fairy". It has the peculiar function of prolonging the storage time of soups and other foods and keeping the umami of dishes not rotten or rancid, and has always been listed as a royal meal by the emperor, and now it is a state banquet.

An indispensable taste of mountain delicacies.

The fruiting body of Bamboo Sunflower is crisp and refreshing, sweet and delicious, has a unique flavor, as a dish, crowns all the bacteria, can be called the color, fragrance, taste of the three uniques, is the famous mountain treasure on the banquet. In the major cuisines of mushroom food culture, almost all of them have famous dishes of bamboo sun. The "Bamboo Sunflower Hibiscus" in Hunan cuisine is a famous dish of China's state banquet, and it was the first Nixon in the United States in 1972.

When former Japanese Prime Minister Kakuei Tanaka visited China, after eating this dish, they were full of praise. In addition, such as Zhusun Xiangluo soup, Zhusun steak swallow, Zhusun stewed chicken slices, etc., are all very famous delicacies, which are deeply loved by domestic and foreign guests. Bamboo sunflower into the food, first seen in the Tang Dynasty Duan Cheng style "Youyang Miscellaneous".

Chen Renyu's "Spectrum of Bacteria" in the Southern Song Dynasty and Pan Zhiheng's "Spectrum of Bacteria" in the Ming Dynasty are all recorded.

Bamboo sunflower has high medicinal value. The fruiting body contains a variety of enzymes and polymer polysaccharides, and its polysaccharides are isopolysaccharides, which can enhance the body's resistance to tumor cells, so it has good anti-cancer and anti-cancer effects. Traditional Chinese medicine believes that Bamboo Sunflower is cold, sweet in taste, non-toxic, and has the effects of nourishing yin and nourishing blood, nourishing qi and nourishing the brain, relieving cough and reducing phlegm, and reducing fat accumulation in the abdominal wall, and has the effect of high blood pressure.

High blood lipids, high cholesterol, coronary heart disease, arteriosclerosis.

and obesity and other good curative effects, so Bamboo Sunflower has a high reputation in the international market, ** very expensive. In the Hong Kong market, the price of first-grade bamboo sunflower thousand crystals is as high as 5,000 to 8,000 yuan, and the price in the international market is as high as 60,000 US dollars, which is about 20 times higher than the price of mushrooms.

There are a variety of amino acids in bamboo sunflower.

Vitamins, inorganic salts.

etc., it can nourish qi and strengthen the body, calm the mind and strengthen the body. Some of the active ingredients in Bamboo Sunflower can supplement the human body with necessary nutrients, enhance resistance, and prevent the interference of diseases. The fiber contained in bamboo sunflower can protect the liver, prevent and reduce fat accumulation, and then play a role in lowering blood pressure and blood lipids.

The mushroom polysaccharide components in Bamboo Sunflower have obvious effects on promoting human self-regulation and enhancing immunity.

Prevent the development of diseases.

Nutritionally, it is a good tonic; From a medical point of view, the therapeutic effect of bamboo sunflower cannot be ignored. It can not only strengthen the body, nourish qi and nourish the brain, but also moisten the lungs and relieve cough, clear heat and diuretic. In addition, medical studies have shown that Bamboo Sunflower contains ingredients that can inhibit tumors, which has a certain effect on cancer prevention and anti-cancer.

Bamboo sunflower can be eaten in a variety of ways, stir-fried, stewed, or cooked with other dishes.

Fresh Bamboo Mushroom refers to a bamboo fungus that has just been picked from the ground and has not been dried.

The way to eat fresh bamboo is very simple, just remove the fungus (the one covered with black-gray slime) and the fungus tray (a layer of skin on the root of the bamboo root), and then clean the stains on the surface of the bamboo sunflower and cook it with various ingredients.

Different from the way of eating dried bamboo, fresh bamboos need to clean the fungus cap and fungus tray, but the step of soaking dried bamboo sunflower is omitted.

The dried bamboo sunflower that we buy in supermarkets or dry goods stores is produced by drying and processing fresh bamboo sunflower.

There is no doubt that the nutritional value of fresh Bamboo Sunflower is higher than that of dried Bamboo Sun, because fresh Bamboo Sunflower retains the original flavor of Bamboo Sun, and dried Bamboo Sunflower will more or less volatilize some nutrients during the drying process.

Why do bamboo sunflower dry?

The purpose of drying bamboo sunflower is to better preserve it and flow to the market.

Fresh bamboo sunflower is very squeamish, from the bamboo sunflower breaking the egg to the skirt and then withering, the whole process does not take more than 5 hours.

Bamboo sunflower is a kind of fungus plant that grows in bamboo forests, which can be called the first plant in the fungus. The nutritional value of this substance is extremely high, and it is best to eat it in hot pot or cooked cooking. In order to kill some mildly toxic substances. If you want to mix it cold, you can soak it in hot water for about 10 minutes and eat it directly.

Bamboo sunflower is a precious and rare edible fungus in China. It is composed of a cap, an umbrella and a stipe, the body is a strip network, with a length of more than 10 centimeters, the cap is like a bell at the top of the stipe, and an oval or polygonal hole is exposed under the stipe, and the base of the stipe is white or pink, dotted with purple patches, and it will also exude a unique fragrance. The meat is crisp and tender, delicious, fragrant and nutritious, known as "plant chicken" 16 kinds of amino acids, a variety of enzymes and polymer sugars and other nutrients, can reduce the cholesterol content in the human blood, have a certain preventive effect on hypertension, cardiovascular disease and cancer, and have obvious effects.

The quality of Bamboo Sunflower is generally light yellow in color, thick in texture, fleshy in quality, uniform in length, fragrant in smell, dry and mildew-free, no debris on the surface, and no broken ones are of the highest grade, the color is dark yellow, the individual is fine, the meat is thin, the fragrance is light for the defective product, the color is black, the body is very thin, the meat is very little, and the short and many are of the worst quality. The appearance is neat, the color is white and slightly yellow, white after water hair, tough, and good.

Dry stir-fry is delicious, and the hot pot is also delicious.

1. The taboo of dried bamboo.

1.Do not cook directly without treatment.

Before cooking with dried bamboo sunflowers, first cut off the small circles (also called closed ends) and mushroom tops of the roots of bamboo sunflowers, and soak them in warm water for about 10 minutes. The fragrance of bamboo sunflower is very strong, if you don't do the above operations, the extreme will be the opposite, and too strong fragrance will make people lose their appetite.

2.Do not soak for too long.

You can use warm water (about 50 can be), you can also use cold water or light salt water, do not use boiling water to soak the bamboo, because the material of the bamboo is very thin, and it is easy to lose its nutrients by soaking it in boiling water. In addition, the time of soaking the bamboo sunflower should not be too long, soak it in warm water for 10 minutes, and soak it in cold water for 15-30 minutes.

Precautions for cooking dried bamboo sunflowers.

3.Do not add water halfway.

Similar to other soups, do not add cold water to the soup with dried bamboo sunflowers, because the heated meat will shrink after adding cold water, which is not conducive to the dissolution of proteins, and will make the soup lose its umami and aroma.

4.Avoid putting seasoning too early and too much.

When using dried bamboo root to make soup, putting salt too early will solidify the protein in the meat, so that the protein can not be fully dissolved, and the soup will be dark, resulting in the soup is not thick. In addition, putting too many seasonings (green onions, ginger, cooking wine) will also affect the color of the soup and its umami.

5.Don't mix and match indiscriminately.

When using dried bamboo root to make soup or cook with ingredients, the flavor of the ingredients must be consistent with the meridians, and the opposite must not be opposed.

Second, the practice of dried bamboo.

There are many ways to make dried bamboo sunflower, which has the reputation of a gentleman's dish in the food world, which means that it can be paired with various dishes. For detailed practices, please refer to the [Bamboo Sun's Practice Column], burning, stewing, simmering, baking, grilling, stewing, boiling, boiling, steaming, stir-frying, frying, cooking, frying, frying, all kinds of bamboo sunflower practices have a detailed introduction. It should be noted that although the food is not scientific, each ingredient has its specific attribution and taste, and special attention needs to be paid in the process of matching.

1. Dried bamboo rib soup.

Ingredients: dried bamboo sunflower, pork ribs, a piece of old ginger, 2 green onions, salt, a spoonful of cooking wine, more than 10 wolfberries, and a few chives.

Method: Handle the dried bamboo sunflower according to the above method for later use. Boil some hot water, turn off the heat after the water is boiled, put in the washed dried bamboo sun, blanch for 20 seconds and then take it out.

Put the pork ribs in cold water, add a spoonful of cooking wine to blanch, beat off the blood foam, take them out and wash them;Soak the wolfberries in water and set aside. Boil a pot of hot water, put in the pork ribs, shoot the old ginger and green onion with the back of the knife, put it in the pot, stew for 40 minutes, put in the dried bamboo sunflower and continue to cook for 20 minutes, put in the wolfberry and cook for 5 minutes, then add salt and chives out of the pot.

2. Bamboo and chicken soup.

Ingredients: 20 dried bamboo sunflowers, half an old chicken, 1 green onion, 10 shiitake mushrooms, 4 slices of ginger, 1 tablespoon of cooking wine, appropriate amount of chopped green onion, appropriate amount of salt.

Method: Soak the dried bamboo sunflower in cold water for half an hour, remove impurities, squeeze out the water, soak the mushrooms and clean them well, and cut them for later use. Chop the chicken into chunks, wash it, bring it to a boil in boiling water, and drain the water.

Put oil in a pan, boil until 5 hot, add chicken pieces, ginger pieces, cooking wine, and stir-fry the chicken fat over high heat. Put the fried chicken in a saucepan, add half a pot of boiling water, add the shiitake mushrooms, bring to a boil over high heat and simmer over low heat for 2 hours. After two hours, add the dried bamboo sunflower and boil for another half hour, adding an appropriate amount of salt and chopped green onion to taste before cooking.

3. Dried bamboo and radish soup.

Ingredients: 80 grams of dried bamboo sunflower, 4 shiitake mushrooms, 320 grams of radish and carrot, 160 grams of lean meat, 2 slices of ginger, appropriate amount of salt.

Method: (1) Wash all the materials, soak the dried bamboo sunflower with water and cut it into sections;Remove the stems after the mushrooms are softened;Cut the radish into cubes;Blanch the lean meat and wash it again.

2) Bring an appropriate amount of water to a boil, add all the ingredients, change to low heat for 2 hours after boiling, and add salt to taste.

4. Dried bamboo sunflower red date white fungus soup.

Ingredients: dried bamboo sunflower, white fungus, red dates, honey, water.

Method: (1) Wash the red dates, wash and soak the dried bamboo sunflower and white fungus, and the dried bamboo sunflower is best soaked in light salt water to remove the strange smell. Cutting off the head of the mushroom cap, that is, the closed end, can also effectively remove some of the strange smells.

2) Put an appropriate amount of water, bamboo sun, red dates and white fungus in the pot, boil over high heat, turn to low heat and cook for another 40 minutes, pour in an appropriate amount of honey after cooling.

5. Stewed eel with folded ear root.

Ingredients: 50 grams of dried bamboo sun, 70 grams of yellow eel, 30 grams of folded ear root (i.e. houttuynia cordata), 1 small piece of ginger, 1 green onion.

Seasoning: salt and pepper, 1 bowl of chicken broth, a little cooking wine.

Method: (1) Remove the sand net from the dried bamboo sun, soak it in cold water and wash off the sediment; After the eel is slaughtered, the bones are removed and sliced into segments, and the old roots and rotten leaves are removed and washed after the ear roots are folded.

2) Slice the green onion and ginger; Hot water in a pot, put slices of green onions, ginger and an appropriate amount of cooking wine into it, and cook the eel segments.

3) Add chicken broth to the pot, add ginger slices and pepper, skim off the floating powder after boiling, then put in the eel segment and cook for a while, add bamboo sunflower and folded ear root, add salt to taste, and cook for a while.

In addition to stewed soup, there is also a very fresh method: stuffed meat with bamboo sun. Take a bite, the bamboo sunflower is delicious and smooth, and even the meat filling inside is full of umami.

It is beneficial to qi and brain, qi and yin, moistens the lungs and relieves cough, clears away heat and dampness. The fragrance of bamboo sunflower is strong, the taste is delicious, and it has been listed as one of the "eight treasures of grass" since ancient times, and it is particularly rich in nutrition.

Soak in water and wash it first, and then you can make soup or eat it with loofahs and the like

Soak in warm salt water for 2030 minutes, change the water 23 times, gently rub off the mud and other dirt on it, cut off the fungus cap and cut off the small white circles.

Bamboo sunflower white fungus winter melon soup (milky).

1. Soak the bamboo sunflower in light salt water and squeeze out the water for later use.

2. Soak the white fungus in water and set aside.

3. Winter melon is dug into pills with a pellet digger.

4. Prepare two dozen egg whites.

5. Prepare a cream spoon and set aside.

6. Pour the white fungus winter melon into the pot and boil for a few minutes.

7. Add cream to thicken in turn, then add egg white, monosodium glutamate and salt.

1. Stir-fry the bamboo.

The easiest way to do it is to stir-fry, stir-fried bamboo is definitely very delicious, and it is also a more nutritious dish, and the method is very simple. Prepare an appropriate amount of bamboo sunflower first, soak it in clean water, wait for it to soak and then clean it, then drain the water, put it in a pot, add oil and salt, and directly fry it until fragrant.

2. Bamboo fungus soup.

Bamboo fungus can also be combined with white fungus to make bamboo fungus soup, which is also a delicious dish worth making and tasting. The specific method is like this, first of all, we must prepare an appropriate amount of bamboo fungus and an appropriate amount of white fungus, put the bamboo fungus and white fungus together in the water to soak, clean it thoroughly and drain the water, and then put half a pot of water in the pot, heat the water over high heat, and then put the white fungus and the white fungus together and add a small amount of sugar, until it is boiled into a viscous form, the white fungus soup is not only delicious, but also can nourish and strengthen the body, regulate the spleen and stomach.

3. Bamboo rib soup.

If you can make bamboo ribs and pork ribs together, bamboo rib soup is also a delicious dish worth tasting. First of all, we must prepare an appropriate amount of bamboo sunflower and an appropriate amount of pork ribs, we must ensure the high quality of bamboo sunflower and the freshness of the pork ribs, which is the premise of production, and then soak the prepared bamboo sunflower in water and clean it, wash the pork ribs as well, and then put it into the pot together, add water, put in a small amount of salt and a small amount of monosodium glutamate, and use medium heat until it is cooked thoroughly and can be enjoyed.