Mushroom and fungus mussel soup
Overview
Shiitake mushrooms, also called mushrooms and winter mushrooms, are sweet and mild in nature and can strengthen the spleen and stomach. Contains protein, fat, multiple amino acids, and multiple vitamins. Fungus, also called cloud ear, has a sweet and mild taste, can cool blood and moisturize dryness, and contains protein, sugar, carotene, ergosterol, lecithin, cephalin, etc. Mushrooms and fungus have been regarded as vegetarian foods since ancient times. It is said that both can reduce serum and liver cholesterol levels, prevent and treat lipid deposition in arterial walls and the formation of atherosclerotic plaques, and even the cholesterol-lowering effect of individual components is 10 times stronger than that of some Western medicines. Mussels are the meat of thick-shelled mussels, also known as pearl vegetables and lady of the East China Sea. They are sweet, salty and slightly warm in nature. They can nourish the liver and kidneys, benefit essence and blood, and are low-fat seafood foods. The three are made into a decoction, which can nourish the kidneys and calm the liver, lower fat and blood pressure, and help lose weight and keep fit. It can also be used for skin care, beauty and spot removal.
Tags
Ingredients
Steps
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Ingredients: 15 grams of shiitake mushrooms, 30 grams of mussels, 10 grams of fungus, appropriate amount of water
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Soak each material in water overnight.
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Wash after hair is completely raised.
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Tear the fungus into small florets.
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Remove stems from shiitake mushrooms
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Remove the intestines from the mussels and rinse them thoroughly. Spare.
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Pour water into the pot, add mushrooms and mussels,
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Put on the fire, bring to a boil, then turn to low heat and simmer for about 30 minutes,
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Add fungus and boil for 10 minutes.
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Turn off the heat, add a little salt and mix well.
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Serve.
