Stewed Pork and Cabbage Maitake

Overview

Grifola Grifola has the effects of strengthening the spleen and appetizing, moistening the intestines and laxative, diluting water and reducing swelling. 1. Strengthen the spleen and appetizer Grifola Grifola is gray or light brown in color, with tender and crispy meat that tastes like shredded chicken, crisp like magnolia, and delicious. The content of aspartic acid and glutamic acid related to the umami taste is high, so it is known as the Prince of Edible Fungi and North China Ginseng. Dishes consuming Grifola Grifola have a very good effect on strengthening the spleen and stimulating the appetite, and are very suitable for people with a loss of appetite. 2. Soothing and laxative Grifola frondosa is rich in dietary fiber. One hundred grams of dry matter contains 33.7 grams of dietary fiber. The large volume of dietary fiber can promote intestinal peristalsis and reduce the residence time of food in the intestines. The water in it is not easily absorbed. On the other hand, dietary fiber is fermented by bacteria in the large intestine and directly absorbs the water in the fiber, making the stool soft and producing a laxative effect. 3. Diuretic and reduce swelling. As traditional Chinese medicine, Grifola Grifola and Polyporus cocos are equivalent in diluting water and reducing swelling. They can treat dysuria, edema, athlete's foot, liver cirrhosis, ascites and diabetes. They are very valuable medicinal fungi. 4. Reduce blood sugar. The active ingredients in Grifola Grifola polysaccharide, such as beta (1-3) D-glucan and beta (1-6) D-glucan protein compounds, have a positive effect in reducing blood glucose (sugar). The unsaturated fatty acids contained in Grifola frondosa extract, such as trilinoleate, also have the effect of lowering blood sugar, cholesterol and arteriosclerosis. 5. Strengthen the brain and improve intelligence. Grifola frondosa contains high zinc content, which is beneficial to brain development, keeping vision sharp, and promoting wound healing. It is very suitable for children and patients who are in the growth and development period.

Tags

• hot dishes
• home cooking
• cabbage
• chicken essence
• clear water
• dried grifola
• lard
• onion and ginger
• spare ribs and meat
• salt

Ingredients

Steps

1. 1 This is what the stems of Maitake flowers that have not been harvested by merchants look like this. When soaked, it looks like a flower.

   

2. 2 My Grifola frondosa after washing and soaking looks like this. It is obvious that the fungus skirt has been removed, leaving only the stipe.

   

3. 3 Tear cabbage into pieces.

   

4. 4 Heat the lard in the pan.

   

5. 5 Add onion and ginger.

   

6. 6 Add cabbage and mushrooms and stir-fry.

   

7. 7 Add salt while stirring.

   

8. 8 Sauté the cabbage until soft.

   

9. 9 The spareribs and meat left over from stewed cloud mushrooms.

   

10. 10 Stir in mushrooms and cabbage.

    

11. 11 Add some more water.

    

12. 12 Simmer over medium heat for 20 minutes and add chicken essence.

    

13. 13 Simmer for another 10 minutes.

    

14. 14 Finished product.