Who can't eat bamboo fungus

People who have never eaten bamboo pith must think that bamboo pith is a part of the bamboo. In fact, it is not. Bamboo pith is a kind of fungus and is edible. Its appearance is a bit like a net covering the legs of a mushroom. It looks magical and cute. Moreover, bamboo pith has high nutritional and medicinal value. Bamboo pith can nourish the brain, enhance immunity, and protect the liver. But not everyone can eat bamboo fungus. Here are some people who cannot eat bamboo fungus.

Bamboo fungus, also known as net mushroom, bamboo stick, bamboo ginseng, bamboo fungus, bamboo fungus. Bamboo pith is the fruiting body of the long-skirted bamboo pith and short-skirted bamboo pith of the fungus phylum Fungi without the head, and is a world-famous edible fungus. Bamboo fungus is also known as "flower of fungi" and "plant chicken", and is listed as the first of the "four treasures" (bamboo fungus, hericium, shiitake mushrooms, and white fungus).

Bamboo shoots with fresh and tender flesh, no borers, no rot, and good shape, after removing the dirt from the roots, put them in the sink and wash them with clean water, use a knife to cut off the thick and old part of the root, keeping the incision smooth and flat, and peel off the bamboo sheath and bamboo shoot skin.

Before cooking, the dried product should be soaked in light salt water and the cap (the closed end) should be cut off, otherwise there will be a strange smell.

1. How to cook vegetable gall, bamboo fungus and pigeon eggs with prawns

Ingredients: 60 grams of prawns, appropriate amounts of green vegetable hearts, bamboo fungus, pigeon eggs, appropriate amounts of broth, fresh mushroom powder, salt, rice wine, and starch.

practice :

1. Remove the head and back shell of the prawns, leaving the tail. Cut the back to the abdomen, pat it into thin slices with the back of the knife, evenly coat it with starch, and blanch it.

2. Wash the green vegetable hearts and blanch them in water; soak the bamboo fungus, pick it out and blanch it in water; boil the pigeon eggs and remove the shells.

3. Put the ingredients into a stewing pot and stew, then season.

2. How to make scallop, bamboo shoot and winter melon soup

Ingredients: 50g dried scallops, bamboo fungus, 10g old ginger, 300g winter melon, 1 shallot, 1 teaspoon (5g) salt, 1 tablespoon (15ml) Shaoxing rice wine, 500ml broth.

practice :

1. Chop scallions into sections, slice ginger, put them together with scallops into a bowl, add Shaoxing rice wine and a little water.

2. Bring water to a boil in a steamer over high heat, add the scallops and steam for 30 minutes. Remove from heat, let cool and shred.

3. Soak the bamboo fungus in cold water for 10 minutes until it softens. Wash it and cut it into inch-long pieces. Peel the winter melon and cut into 1cm thick, 3cm square pieces.

4. Pour broth into the soup pot, add shredded scallops and bamboo fungus and cook for 10 minutes. Add winter melon and cook until translucent, then add salt.

3. How to make bamboo shoot pork ribs soup

Ingredients: 300g spare ribs, 3 dried scallops, 5 mushrooms, 1 winter bamboo shoot, about 10 bamboo fungi, about 10 clams, 1/2 teaspoon salt.

practice :

1. Soak the bamboo fungus in hot water and then rinse it with cold water.

2. Slice the ginger and chop the green onion.

3. Put the ribs in cold water, blanch them in boiling water, remove them, rinse them and set them aside.

4. Put clean water in the casserole, add the ribs, a little cooking wine, green onion and ginger, bring to a boil over high heat and then simmer over low heat for one and a half hours.

5. Add bamboo fungus and simmer for another 30 minutes. Season with salt and pepper and sprinkle with chopped coriander.

4. How to make bamboo fungus, lotus seeds and pig heart

Ingredients: 3 grams of bamboo fungus, 250 grams of pig heart, 10 grams of lotus seeds, 600 ml of rice wine essence (or drinking water), 15 ml of black sesame oil, 25 grams of old ginger with skin.

practice :

1. Wash the pig heart and cut it into 3 mm thick pieces; wash the lotus seeds and remove the lotus core; soak the bamboo fungus until soft and drain.

2. After the water boils, blanch the pig heart to remove the blood; blanch the bamboo fungus and set aside.

3. Pour black sesame oil into the hot pan, stir-fry the ginger over low heat until it turns golden brown, then turn to high heat and stir-fry the pig heart; add rice wine essence (or drinking water) and stew together.

4. Add lotus seeds and bamboo fungus, cook until the pig heart is cooked through, add salt to taste, turn off the heat and enjoy while hot.

Who should not eat bamboo fungus: People with weak spleen and stomach should not eat too much.