What is the nutritional value of mustard fungus? How to make mustard fungus delicious

Fungus helps digest fiber and dissolves and melts indigestible foreign matter such as hair, husks, wood residue, sand, and metal shavings that are accidentally eaten. Therefore, it is an indispensable health food for workers in mining, chemical and textile industries. What kind of nutritional value will fungus and mustard have if they are combined together? Are you interested?

Contents of this article

1. What is the nutritional value of mustard fungus?

2. How to make delicious mustard fungus

3. How to prepare mustard fungus juice

What is the nutritional value of mustard fungus

1. Mustard has a strong spicy taste, which can stimulate the secretion of saliva and gastric juice, has the effect of appetizing and can enhance people's appetite.

2. Mustard has a strong detoxification function and can detoxify fish and crabs. Therefore, raw salmon and other fresh foods are often served with mustard.

3. The main component of mustard that makes your nose choke is isothiocyanate, which not only prevents tooth decay, but also seems to be effective in preventing cancer, preventing blood clots, and assisting in the treatment of asthma.

4. The gelatin in wood ear can absorb and concentrate the dust and impurities remaining in the human digestive system and excrete them out of the body, thereby playing a role in clearing the stomach and intestines.

5. Fungus also has a relatively significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones.

6. Fungus helps digest fiber substances. It can dissolve and melt indigestible foreign matter such as hair, husks, wood residues, sand, metal chips, etc. that are accidentally eaten. Therefore, it is an indispensable health food for mining, chemical and textile workers.

How to make delicious mustard fungus

Material:

Soaked black fungus, 1 tablespoon banquet soy sauce, 1 small piece of mustard, 1 teaspoon of balsamic vinegar, 1 teaspoon of sesame oil, 1 teaspoon of chili oil, chopped green onion, 1 dried chili (garnish)

practice:

1. Cut off the roots of the soaked black fungus and cook it in boiling water for half a minute.

2. Remove from the water and soak in ice water for later use.

3. Prepare a large bowl, add banquet soy sauce, mustard, vinegar, chili oil, sesame oil, and chopped green onion, and mix well.

4. Drain the fungus, mix well with the seasonings and serve. Sprinkle some dried chili on it to make it look better.

How to make mustard fungus juice

1. Chop the onion into small pieces and put them into a bowl.

2. Add 5ml dark soy sauce, 10ml light soy sauce, 5ml Maggi, about 3-4g salt, and 10g sugar to a bowl. (These are approximate amounts, because I never measure them, I just put them according to my own feelings.)

3. Add mustard sauce. If you like it, you can add more. If you don't like it, you can add less or no mustard sauce. (Because Japanese wasabi is not very spicy) Mix well and add it to the fungus. The longer it marinates, the more flavor it will have.