"Autumn to eat bacteria, and the ginseng is race." This fungus eats more immunity and is suitable for family members!

"Shanzhen is not planted like trees, and the decaying wood is biological ingredients." It is said that the bacteria growing on the dead wood. The fungus contains a variety of vitamins and minerals. It tastes nutritious and delicious. It is a rare and delicious in autumn. Many friends like it. Eating bacteria just likes its delicious taste. As everyone knows, the benefits of fungi are far greater than these. As the saying goes: "Autumn supplementing bacteria, ginseng, ginseng", more bacteria can improve immunity, suitable for family members!

Let's talk about the benefits of eating shiitake mushrooms.

First: Eating fungi in autumn helps control weight and regulate cholesterol

Mushrooms are low -fat ingredients. There are many polysaccharides. Frequent consumption can inhibit the body's absorption of cholesterol and inhibit weight. Therefore, eating shiitake mushrooms can help control weight and regulate cholesterol.

Second: Eating bacteria in autumn can enhance human immunity

Mushrooms are rich in polysaccharides with active ingredients, which can activate human cell immunity and promote immunoglobulin production;

Eating bacteria in autumn can prevent diseases very well, increasing the required nutrient elements, is a good health ingredient.

Third: Eating bacteria in autumn can effectively antioxidant

Autumn is a good season for nourishing. The mushrooms contain women's "resident" selenium. Women can eat more bacteria foods, which is more useful than buying high cosmetics.

Let ’s share a meat bun made with shiitake mushrooms, big buns, Song and Song ate a half!

People in Shandong like to make big buns and steamed buns. When Song Song steamed buns, it was very leisurely, but after a bun is steamed, there is still a big plate!

However, this filling is delicious, and today I will be careful to share it with friends.

Ingredients: pound of pork, 10 shiitake mushrooms, half of the cabbage.

Seasoning: 2 spoons of salt, 2 spoons of old soy sauce, 2 tablespoons of oyster sauce, a large spoon of sesame oil, and 1 spoon of lard.

Step 1: 500 grams of flour is added with 5 grams of yeast powder, kneaded into a smooth dough with warm water, and wake up. The weather is cold in autumn, and the noodles are faster with warm water.

Step 2: Do not put the mushrooms in the meat mushroom, and manually cut into a larger Ding, because it is too broken to have no taste. Cabbage is also, just cut a few knives and cut into particles, the key to the good taste.

Put 2 spoons of peanut oil and a large spoonful of lard in the pot. Put the shiitake mushrooms in stir fry, stir -fry until softened, and then put the cabbage in the gifted until softened and flourish.

Pink stuffing:

The pork filling can be broken with a meat grinding machine, or it can be chopped into large particles. If you want soup in the buns, add the proportion of two pounds of meat and 2 water. Ginger goes in well, and finally add super -good shiitake mushrooms and cabbage.

The dough is twice as big as it is twice as large. The front and noodles are softer, and the back surface is ready. When kneading, put more noodles and knead it.

It is divided into 11 doses of similar sizes, then rolled into a 5mm thick buns, and put 2 large spoons of stuffing materials for a lot. Note: The buns should not be too thin, otherwise the steamed buns are very hard and dead, leaving a little thickness, steaming out and softening, delicious.

Another important reason for steaming buns is to give buns a "wake -up" time.

After the buns are steamed, they cannot be steamed immediately, let it cover the lid in the pot for 15 minutes to wake up, so that the yeast will be fermented again, and some stomachs will produce the buns. This is also an important reason for the softness.

Finally, the cold water was turned on, and the heat was slowly heated. As the temperature rose, the buns would become larger quickly. After the water was boiled, it was cooked for 30 minutes.

Song and Song experience:

The pork filling is the best to be fat and thin. If it is too thin, it is very firewood. If you have to use lean meat, add more sesame oil and edible oil, and the taste is good.

The pork filling must not be frying with oil, so that the stuffing is raw. This taste is good. The meat fillings that have been fried in advance are very firewood. They are not delicious at all, and they do not hold the ball. It affects the taste.

There are many bacteria in autumn, not only shiitake mushrooms, but other mushrooms have similar nutrition. Friends who often cook, it is recommended to eat more bacteria, nourish autumn in autumn, and pass the autumn!

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