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猴头菇源自齿科真菌猴头菌的子实体,外形圆厚,形成独特的菌伞而闻名,是中国传统的名贵美食。猴头菇汲取鲜美的口感和丰富的营养价值,以及独特的药用效果,被誉为“山珍猴头”。这种蘑菇肉质鲜嫩,香醇可口,有“素中荤”之称。
作为药食两用真菌,猴头菇的药用价值显着深受消费者青睐。其性平味甘,归脾、胃、心经,具有健脾养胃、助消化和安神的功效。尤其对体虚劳力、脾虚纳差、消化不良、失眠、胃与十二指肠溃另外,猴头菇入心经,具有安神益智的作用,可与龙眼肉、莲子等养心安神的药材搭配,适合缓解脑力劳累、心神不宁、健忘等症状。
晒干后的猴头菇呈金黄色,品质上佳的颜色适中,表面布满细密的菌丝,这是养胃的主要部分,猴毛越密越长,养胃效果相当好。作为真菌类食材,猴头菇标有天然的鲜味,闻之清香,适合搭配膳食进行炖煮。猴头菇含有膳食纤维,有利于促进肠胃蠕动,但腹泻者应避免食用。
药膳推荐--猴头菇健脾开胃汤<br>材料:猴头菇2个、党参20克、陈皮5克、生姜3片、鸡半只(适合2人份)
做法:1. 猴头菇开水浸泡1小时以上,期间多次破坏黄水,将硬梗剪掉,损坏小块2.将猴头菇、党参、陈皮、生姜和鸡肉一起放入锅内,加入清水3.用大火煮沸后,改小火慢煮1-2小时,调味后即可食用。
功效:健脾益气、燥湿开胃,适合脾虚湿滞、易疲倦倦乏力、营养不良者。
猴头菇是猴头菇的子实体,其菌盖圆润厚实,是中国传统美食之一。猴头菇被誉为“山珍”,味道鲜美,营养价值高,具有独特的药用价值。猴头菇肉质细嫩,香味浓郁,有“素肉”之称。
猴头菇既可药用,又可食用,因其治疗功效而备受推崇。猴头菇味道温和微甜,作用于脾、胃和心经,有助于脾胃健康、帮助消化和促进精神平静。猴头菇对疲劳、脾虚引起的食欲不振、消化不良、失眠、胃和十二指肠溃疡、慢性胃炎和胃肠道肿瘤等症状特别有益。此外,它对心经的影响具有镇静和增强认知的功效。猴头菇与龙眼和莲子等镇静心脏的草药相结合,有助于缓解精神过度劳累、烦躁、健忘和失眠等症状。
干猴头菇呈金黄色,色泽均匀者为佳品。其表面覆盖细密的菌丝,是促进胃部健康的关键部分。菌丝越密、越长,其消化功效越好。猴头菇作为菌类食材,天然含有鲜味,香气宜人,非常适合炖菜和其他菜肴。猴头菇富含膳食纤维,有助于促进胃肠蠕动,但腹泻者应适量食用。
药材汤推荐——健脾开胃猴头菇
方法:
1. 将猴头菇浸泡在热水中至少 1 小时,期间多次挤干黄色水。去除坚硬的茎,并将猴头菇切成小块。
2. 将猴头菇、党参、陈皮、生姜、鸡肉放入锅中,加适量水没过鸡肉。
3. 大火煮沸后,转小火煮1-2小时,调味即可食用。
功效:此汤特别适合脾虚湿滞、疲劳乏力、食欲不振者。
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