The effective components of Dictyophora dictyophora can supplement the essential nutrition of human body and improve the immunity and disease resistance of the body.
Dictyophora dictyophora can protect the liver and reduce the accumulation of abdominal fat, which is also commonly known as "scraping oil", thus producing the effects of lowering blood pressure, reducing blood fat and losing weight. Chinese medicine believes that Dictyophora can benefit qi and nourish yin, moisten lung and relieve cough, clear heat and promote diuresis; Indications are lung deficiency with heat cough, laryngitis, dysentery, leucorrhea, hypertension and hyperlipidemia. Alcohol and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol, produce toxins in the liver, and lead to liver disease;
In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together. Broad beans should not be eaten with snails.
1. "Dinghu Shangsu" is a famous dish of "Caigen Su Xiang Restaurant" with a history of 100 years. Originally a traditional dish of Qingyun Temple in Dinghushan, it attracted many diners and pilgrims, hence the name. "Shangsu" means high-grade food, which is specially cooked by an old monk in the temple with the above fresh products.
2. This dish has exquisite materials, elegant color, distinct layers and rich nutrition.
It is widely rumored among the people that Empress Dowager Cixi, the Lafayette, was overjoyed when she tasted "Dinghu Shangsu" and ordered it to be included in the Manchu banquet, becoming a famous dish at the Manchu banquet, and "Dinghu Shangsu" also became the signature dish of Qingyun Temple in Dinghushan.
"Shangsu" means high-class food. Ding Hu Shang Su was created by an old monk in the temple during Yongnian period of Ming Dynasty. Choose superior mushrooms, straw mushrooms, ground mushrooms and tremella with dried bamboo shoots, and cook them with spring water from Dinghushan. It is bright in color, fragrant, sweet and crisp to eat, smooth and sweet.
Vegetarian dishes are mainly natural plants. He started washing vegetables in the kitchen of Qingyun Temple 30 years ago. The cooking skill of "Dinghu Shangsu" was taught by the master in the temple, which was derived from several vegetarian dishes in the past to more than 60 kinds of vegetarian dishes today. In case of holidays, it is difficult to find it in vegetarian restaurants. Li said that Mr. Zhao Puchu, after tasting "Dinghu Shangsu" in Dinghu Mountain before his death, praised "Dinghu Shangsu" for its reputation.
Dinghushan is the virgin forest closest to the city in the world. It is one of the four major Foshan in Guangdong, and has the reputation of being the crown of the famous temples in Lingnan. It has a history of more than 300 years. An 80-year-old abbot in the temple wrote a vegetarian song, which was circulated before his death. Among them, he sang: I love vegetables, you love vegetables, and everyone loves vegetables. There are blessed temples on the lake and mountain, and Corning serves vegetarian food. Happiness comes when it comes, and when it comes, the whole family is safe and happy. It is said that plainsong of Qingyun Temple was sung in Southeast Asia.
Every year, chefs from temples all over the world, including Hong Kong and Macao, go to Qingyun Temple to learn the skills of making vegetarian food.
According to nutrition experts, vegetarian food contains vitamins and minerals needed by human body, which helps to absorb iron, neutralize protein and lower cholesterol. Today, it has been confirmed by scientists that it has the functions of anti-cancer, anti-chronic disease, prevention of osteoporosis and enhancement of immune function.
Heat (1737.74 kcal);
Protein (69.84 grams);
Vitamin B 12 (0.42 μ g);
Fat (77.79 grams);
Pantothenic acid (3.60 mg);
Carbohydrate (209.24 g);
Folic acid (4.20 micrograms);
Dietary fiber (53.63g) and vitamin D (1.50);
Vitamin A (1260.50 μ g);
Carotene (7573.00 micrograms);
Thiamine (0.65 mg);
Riboflavin (1.83 mg);
Nicotinic acid (36.09 mg);
Vitamin C (10 1.70 mg);
Vitamin E (45.23 mg);
Calcium (562.85 mg);
Phosphorus (1885.42 mg);
Potassium (6884.12mg);
Sodium (4068.76 mg);
Iodine (12.94 μ g);
Magnesium (6 13.4 1 mg);
Iron (35.62 mg);
Zinc (14.26 mg);
Selenium (17.83 μ g);
Copper (7.42 mg);
Manganese (20.47 mg);
Mushrooms (dried) are suitable for people to eat.
The general population can eat it.
1. People with anemia, low resistance, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer and nephritis should eat it;
2. People with cold, dampness and qi stagnation in the spleen and stomach or itchy skin should not eat it.
Volvariella volvacea is suitable for people
The general population can eat it, which is a good food for diabetics.
Tremella fuciformis (dried) is suitable for people.
The general population can eat it.
1. It is especially suitable for patients with yin deficiency and excessive fire, senile chronic bronchitis, cor pulmonale, low immunity, weak constitution, excessive internal fire, tuberculosis, cancer, lung heat cough, lung dryness and dry cough, women's irregular menstruation, gastritis, constipation, etc.
2. Patients with exogenous cold, bleeding and diabetes should use it with caution.
Pleurotus eryngii (dried) is suitable for human consumption.
It can be eaten by the general population, especially for patients with hypertension, hyperlipidemia, muscle weakness, dysentery and obesity.
Winter bamboo shoots are suitable for people to eat.
The general population can eat it.
1. has a certain dietotherapy effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis.
2. But children, patients with urinary calculi and nephritis should not eat more.
Lotus seeds are suitable for people to eat.
The general population can eat it.
1. Suitable for people with weak constitution, palpitation, insomnia, dreaminess and nocturnal emission; Suitable for people with weak temper and chronic diarrhea; Suitable for cancer patients and after radiotherapy and chemotherapy; Suitable for women with deficiency of both spleen and kidney and excessive leucorrhea;
2. People with dry stools or full stomachs are not suitable for eating.
Rapeseed heart is suitable for people.
The general population can eat it.
1. Especially suitable for patients with oral ulcer, wet and white mouth, gingival bleeding and loose teeth; It is also suitable for patients with abdominal pain and cancer.
2. Patients with chronic diseases such as acne, early pregnant women, children with advanced measles, scabies and body odor should eat less; Not suitable for patients with measles, scabies and eye diseases.
[raw materials]
Tremella ... 80g vegetables ... 100g.
Osmanthus fragrans ... 75g refined salt ... 15g
Dried auricularia auricula ... 25g monosodium glutamate ... 20g.
Dried Auricularia auricula ...10g sugar ... 5g
Dried mushrooms ... 50g sesame oil ...1.5g.
Dried mushrooms ... 50g soy sauce ... 5g.
Fresh Volvariella volvacea buds ..150g soy sauce ... 10g.
Accommodation by water method ... 1g Shaoxing wine ... 40g
Fresh lotus seeds ...100g peanut oil ... 200g.
Tinned tremella ...100g wet starch ... 20g
Yinzhen ...100g vegetarian soup ... 1250g
Cooked bamboo shoots ... 100g
[Production method]
1. Soak Auricularia auricula and Auricularia auricula in cold water for about 8 hours, so that the inner and outer hairs are fully exposed, scrape off the fine hairs of Auricularia auricula, and rinse off the sediments attached to Auricularia auricula, respectively. Then cut into pieces, blanch in a boiling water pot for about 1 min, and soak in clear water with snow fungus and osmanthus fragrans for later use. Soak mushroom and Lentinus edodes in cold water for about 20 minutes, remove pedicels, wash, mix well with 25 grams of oil, add clean water 100 grams, refined salt 1.5 grams, monosodium glutamate 1.5 grams, steam in a cage for about 10 minutes, and take out.
2. Cut the fresh Volvariella volvacea bud to remove the dirt on the pedicle, draw a cross pattern vertically on the pedicle with a knife, rinse it repeatedly with water, then blanch it in a boiling water pot for about half a minute, take it out and cool it in cold water. Shell the fresh lotus, put it in a pot, add 500 grams of boiling water and 2.5 grams of alkaline water, cook for about 1 ~ 2 minutes on medium fire, take it out, wipe off the coat and wash it. Boil in a pot for about 1 min, take it out, poke the lotus core with a small bamboo stick, soak it in clear water, cut the bamboo shoots into thin leaves with a thickness of about 1 mm, blanch them in a boiling water pot, and take out the cold water.
3. Drain Auricularia auricula, Auricularia auricula, fresh mushroom bud, bamboo shoot flower, fresh lotus plumule, dictyophora indusiata and tremella, blanch in boiling water for a while, and then drain. Heat a wok, add 25g of wine15g, add 750g of vegetable soup, 5g of monosodium glutamate and 5g of refined salt, pour in the above raw materials such as Auricularia auricula, simmer for 0/~ 2min, pour in a colander, and drain with a clean towel.
4. Put the tremella and osmanthus fragrans into the boiling water pot and drain the water. Heat a wok and add 15g oil, 5g wine, 250g vegetable soup, 1g monosodium glutamate and 1.5g refined salt; Put Tremella and Osmanthus fragrans into the pot and simmer for about 1 min, and drain.
5. Heat the wok, add 10g oil, add 1g refined salt, add 50g soup, add 15g oil, add silver needle, add 10g boiled water, stir-fry until 70% cooked, and drain.
6. Heat the wok, add 15g oil and 10g wine, add 100g mushroom soup, 2g refined salt, 1g monosodium glutamate, 10g soy sauce, 4g sugar and 65433 sesame oil. Pour into the colander and drain.
7. Take 1 large soup bowl, and take a part of each one in the order of tremella, mushroom, dictyophora, fresh mushroom, yellow ear, fresh lotus seed, mushroom, bamboo shoot flower and elm, and arrange them in layers from the bottom of the bowl (one raw material for each layer, forming a circle), then put all the remaining ingredients into the bowl and cover the bowl on the big plate. Heat a wok, add 20g of oil, 20g of wine 1 00g of vegetable soup, 5g of monosodium glutamate, 2g of refined salt, 0g of sugar10g of soy sauce10g, bring to a boil, thicken and add wet starch10g. Pour 200 grams on the dish; In addition, take 35g of mixed tremella, mix osmanthus fragrans 15g, trim tremella, Caiyuan and Yinzhen from inside to outside, and put osmanthus fragrans on it.
[Process key]
There are many materials, complex technology, pay attention to tone levels, and require beautiful shape, freshness and fluency.
[Flavor characteristics]
1. "Dinghu Shangsu" is a famous dish of Guangzhou Caigen Su Xiang Restaurant. Beginning in the late Qing Dynasty, it was originally a vegetarian dish of Qingyun Temple in Dinghushan. It is said that an old monk in this temple used "Three Mushrooms" (North Mushroom, Fresh Mushroom and Mushroom), "liu er" (Snow Ear, Yellow Ear, Stone Ear, Auricularia auricula, Elm Ear and laurel ear) and Nostoc flagelliforme, Dictyophora dictyophora, fresh bamboo shoots, silver needles, buds, Ginkgo biloba, lotus seeds and raw tendons to meet the needs of some distinguished guests visiting the mountain. Layered, fresh and smooth, rich in nutrition, good in color, fragrance and taste, it is listed as the highest vegetarian food among vegetarians.
2. In 1930s, Rongmeng Garden of Liu Rong Temple in Guangzhou once managed this dish. The owner of Xiyuan Hotel, located near Liu Rong Temple, went to Qingyun Temple in Dinghushan to find an old monk who was good at cooking vegetarian dishes, and sent people to worship him as a teacher, so he turned "Talking on Dinghu Lake" into a famous dish in the hotel. After the boss's vigorous publicity, it attracted many diners for a time and gained a great reputation. Later, the "Dinghu Shangsu" in Caigen Su Xiang Restaurant was famous for its more exquisite materials and production methods for more than 40 years. Many colleagues from Ginza Hotel in Japan and Macau Vegetarian Restaurant have gone to learn their craft, and Buddhists from all over the world have to come to this store through Guangzhou. Guests from more than 20 countries and regions, including Western Europe, North America and Japan, also came here to taste.
3. Fine materials, elegant color, distinct layers, fresh and smooth to eat and fragrant.