Braised white fungus with mango and coconut milk
Overview
Coconut is a plant-based organic fruit, pollution-free, and rich in vitamins B, C, amino acids and complex polysaccharides. Coconut water is rich in protein, fat and multiple vitamins, which promotes cell regrowth. It can be drunk and is sweet to relieve heat. Coconut is a plant recorded in the Flora of China. It is composed of a fibrous outer shell that provides coconut skin fiber and a large nut with edible thick flesh inside. Mango has good color, aroma and taste, and is rich in nutrients. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg. The sugar content is 14-16%. The seeds contain 5.6% protein, 16.1% fat, and 69.3% carbohydrates. Eating mango has the functions of benefiting the stomach, quenching thirst, and diuresis. Ripe mango can be used as a pollution retarder and diuretic in medicine. Tremella is sweet, light, neutral in nature and non-toxic. It not only has the effect of tonifying the spleen and appetizing, but also has the effects of benefiting qi, clearing the intestines, nourishing yin and moistening the lungs. It can not only enhance human immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. Tremella is rich in natural plant-based colloids and has the function of nourishing yin. It is a good emollient food that can be taken for a long time.
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Ingredients
Steps
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Prepare the coconut, take the coconut meat, take the coconut milk, prepare fresh white fungus, soak half of it, two mangoes, take the pulp
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Chop the white fungus and simmer it with coconut milk and coconut meat for 30 minutes. Finally, turn off the heat and add the mango
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Very good breakfast
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In summer, it can be chilled to make desserts
