Maitake, commonly known as "dancing mushroom", is a mushroom for both food and medicine. Not only is it beautiful in appearance, it looks like a blooming chrysanthemum on top of each other, but it is also rich in fragrance, rich in nutrition, and has high nutritional value and medicinal value. Maitake has a delicious taste, like shredded chicken and crispy like magnolia. People who have eaten it often sum up its taste-fresh, fragrant, tender and crisp.
In terms of cooking methods, Maitake can be cooked in cold, cooked, fried, roasted, and in soup. The meat is tender and tastes like shredded chicken and is crispy like magnolia, whether it is fried or stewed. Very delicious! After entering the mouth, you can immediately feel its tender flesh, the cap is soft and thick, and the stem is flexible and chewy. When its "petals" are full of soup, the room will be filled with the long-lasting mushroom fragrance. .
Because of the characteristics of "one bubble can be used, it is still crisp when cooked forever", Maitake is highly regarded by many domestic and foreign cooking masters, and it is a rare "mountain treasure" for modern family dining tables.
In addition to deliciousness, Maitake is also rich in nutrition, rich in protein, vitamins, minerals, dietary fiber and other nutrients needed by the human body. It has good health care effects and high medicinal value. Nutritionists say It is high-protein, low-fat, and low-calorie "plant meat". Therefore, in recent years, it has been popular as an advanced edible and medicinal fungus.
The Institute of Nutrition and Food Hygiene of the Academy of Sciences and the Quality Inspection Center of the Ministry of Agriculture have tested that every 100 grams of dry Maitake contains 25.2 grams of protein (including 18.68 grams of 18 amino acids required by the human body, of which essential amino acids account for 45.5%), 3.2 grams of fat, 33.7 grams of dietary fiber, 21.4 grams of carbohydrates, 5.1 grams of ash.
Maitake is rich in a variety of beneficial minerals, potassium, phosphorus, iron, zinc, calcium, copper, selenium, chromium, etc., rich in vitamins, vitamin E 109.7 mg, vitamin B1 1.47 mg, vitamin B2 0.72 mg, vitamins C 17.0 mg, carotene 4.5 mg, a variety of nutrients rank first among all kinds of edible fungi. Among them, the content of vitamin B1 and vitamin E is 10-20 times higher than other edible fungi, and the content of vitamin C is 3 to 5 times that of their counterparts. Protein And amino acids are 2 times that of shiitake mushrooms.
In addition, it also contains organic acids such as folic acid, lactic acid, acetic acid, formic acid, malic acid, citric acid, succinic acid, fumaric acid and oxalic acid, which can promote children’s physical health and intellectual development; Maitake is rich in lysine (1.16 %) and arginine (1.25%) are higher than lysine (1.024%) and arginine (1.231%) in Flammulina velutipes. The content of aspartic acid and glutamic acid related to umami is relatively high, so it is known as the "Prince of Edible Fungi" and "North China Ginseng".
References:
《食药两用真菌——灰树花》韩省华
https://www.ixueshu.com/document/b182fab31af30eb1dd2183d056553230318947a18e7f9386.html
