1 recipe found
The foot is the stipe of the shiitake mushroom. Because of its rough texture, it is rarely used in cooking. Only the content of free amino acids in the stipe of shiitake mushrooms is slightly lower than that of the cap. Its lentinan content is equivalent to that of the cap, and its linoleic acid content is slightly higher than that of the cap. The cellulose and hemicellulose that make up the stipe of shiitake mushrooms are dietary fibers. Eating a certain amount of dietary fiber is very beneficial to human health. It can enhance gastrointestinal motility and prevent constipation. It can also absorb excess cholesterol in the blood and excrete it from the body through the intestines, thereby alleviating the symptoms of diabetes. I know that mushroom feet have considerable nutritional value, so every time I cook, I take off the stems of shiitake mushrooms, tear them into four halves, and dry them in the sun. After the mushrooms have accumulated a lot, I soak them in oil and stir-fry them in a pan before eating them. To be honest, our family likes to eat mushroom feet, especially the stuffed buns made with mushroom feet are very fragrant and delicious. This stir-fried mushroom feet with minced meat can be used as a filling for steamed buns or mixed with rice.
