Scientific name of Hydrangea:Sparassis latifolia Y.C.Dai & Zheng Wang; Classification: Fungi, Basidiomycetes, Agaricaceae, Agaricus, Polyporales, Hydrangeaceae, Hydrangea. Common names: Hydrangea, Flower Fungus, Dry Fungus, Cabbage Fungus, etc.
Hydrangea is named because its fruiting body petals are tortuous and resemble a giant hydrangea. It is rich in nutrition, delicious, rich in active polysaccharides, has the special effect of improving the body's immunity and anti-cancer and cancer prevention. It is recognized by gourmets at home and abroad as a "treasure among fungi" and is known as the "king of mushrooms". It is a health and wellness food with the same origin of food and medicine. Hydrangea needs more than 10 hours of sunlight every day during its growth period. It is the only known "sunshine mushroom".
According to measurements, the crude protein content of dry Hydrangea is 12.9% and the crude fiber is 13.7%. The fruiting bodies contain a wide variety of amino acids, with the highest content of glutamic acid and glutamine. They are rich in a variety of mineral elements, the highest content of potassium, and are also rich in iron, zinc, and manganese, which are easily deficient in the human body. The hydrangea contains a variety of vitamins, with the content of vitamin C in the dried product being 112mg/kg, the content of vitamin E being 3.5mg/kg, and the content of vitamin B3 being 17.4mg/kg. According to the analysis results of the Japanese Food Research Center, the hydrangea fruiting bodies are rich in polysaccharides, with 43.6g of β-glucan per 100g, which is 3-4 times higher than that of Ganoderma lucidum and Agaricus blazei. β-glucan can improve human immunity, has the body's hematopoietic function and special effects of anti-cancer and cancer prevention, can prevent and improve many diseases such as hypertension and hyperglycemia caused by blood acidity, allergies and lifestyle habits, and also has a certain preventive and inhibitory effect on certain tumors.
The Brahma Mushroom Industry uses pure raw materials, uses mountain spring water for irrigation, uses scientific organic cultivation, and strictly controls the quality of organic and green products. The appearance is hydrangea-shaped, large, fleshy, and the petals are ginkgo leaf-shaped or fan-shaped. The flakes are thin and the edges are wavy. The fresh product has an fennel smell. After drying or sun drying, the volume is significantly reduced, the petals are yellow-brown, and the fragrance is strong.
Method:
1. Tear the coriander and cut the pepper into small pieces;
2. Tear the fresh hydrangea into small pieces. Because organic food does not need to be soaked, just wash it with clean water;
3. Blanch the hydrangea in boiling water for 3 minutes, drain the water and set aside;
4. Put the ingredients in steps 1.2.3 above into a large bowl;
5. Mix 15 grams of white vinegar, 2 grams of salt, 8 grams of white sugar, 10 grams of garlic, and 10 grams of light soy sauce into vinaigrette and pour it into the ingredients. Add flaxseed oil and mix well, and you can eat it.
Crisp, sour and fragrant, very appetizing, a healthy diet with low fat, high fiber and high protein should be like this.
