Hericium steak soup
Overview
Hericium erinaceus is an excellent food that is high in protein, low in fat, and rich in minerals and vitamins. It is an extremely delicious mountain delicacy, with fresh and tender mushroom meat, mellow and delicious, and very rich nutritional value. It also has the functions of benefiting the five internal organs, aiding digestion, and nourishing the body. It can strengthen the stomach, tonify deficiency, fight cancer, and replenish kidney essence. It can treat physical weakness, indigestion, insomnia, gastric and duodenal ulcers, chronic gastritis, and digestive tract tumors. Hericium is particularly outstanding in enhancing human immunity. It can improve the body's resistance to SARS, avian influenza, influenza and other diseases. It is an ideal new weapon to prevent the above diseases. The polysaccharides, polypeptides and fatty substances contained in Hericium can inhibit the synthesis of genetic material in cancer cells, thereby preventing and treating gastrointestinal cancer and other malignant tumors. Hericium has unique functions of protecting, regulating and repairing the digestive tract system. It can aid digestion, benefit the liver and spleen, quench hunger and thirst, and eliminate chronic toxins. For those with loss of appetite, nausea and vomiting, drinking this product can quickly stop vomiting, and the appetite can be significantly improved. Hericium has special effects on neurasthenia and insomnia. It can promote the growth and regeneration of brain nerve cells and has a good effect on preventing and treating Alzheimer's disease. It is a new nutritious and brain-building food that promotes longevity and resists aging. Lowering cholesterol: Hericium can lower blood cholesterol and triglyceride levels, regulate blood lipids, and facilitate blood circulation. It is an ideal food for cardiovascular patients.
Tags
Ingredients
Steps
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Wash and tear the fresh Hericium into small pieces and wash the steak.
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Blanch the steak to remove the fishy smell and run it through cold water to remove the bloody foam.
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Put enough water in the pressure cooker and add ginger to press for half an hour. Add some vinegar to the soup, because vinegar can dissolve the phosphorus and calcium in the bones into the soup. This will not only make the soup more delicious, but also easier for the body to absorb. (Because I have to accompany my child to a training class, no one at home is watching the fire and I dare not use steaming. I am afraid that if there is no water and the house catches fire, I can only use the electric pressure cooker. If you have time, steam it. The soup will taste better and the meat will taste better.)
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Change the pressed original soup into a steel pot, add white radish and Hericium mushrooms, and continue to simmer for half an hour. Add salt and chicken essence to taste.
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If you can buy fresh hericium, buy fresh ones. The texture and taste are worlds different from the dried ones.
