Shiitake will emit a special taste, mainly from the mushroom flavor and guanylic acid contained in the two components, especially guanylic acid, its umami intensity is several times that of ordinary MSG. When soaking dry mushrooms, rinse the surface with cold water first, and put the mushroom cover down in warm water of 20-35 degrees Celsius to soak. This will not only make the mushroom more water-absorbent and soft, but also make guanylic acid fully decompose. It smells delicious. In the process, it is best to add a little sugar to prevent the loss of umami, so that the cooked mushrooms taste more delicious.
The most important thing for foaming dried fungus is to use cold water. Warm and hot water after the fungus is not only difficult to fully open, taste will be soft and sticky, many nutrients have also been dissolved out. If you can't eat it once, just wash it with cold water once a day. Normally, it will not degenerate after 3-5 days. In addition, black fungus is easy to stick sand, can be washed with salt water, gently rub evenly until the water becomes turbid, and then wash with water can be.
Grape juice comparable to fine wine
For the first time, British scientists completed a scientific analysis of the antioxidant components of 13 kinds of fruit juices. In healthy fruit juice, grape juice topped the list, followed by apple juice and orange juice. The study was funded by the National Grapevine Association and has been published in the latest American magazine.
Professor Crouch, professor of plant biochemistry and human nutrition at the University of Glasgow, led the study. He said that grape juice has the highest polyphenol content and the highest variety, and therefore has the highest antioxidant capacity. The study also found that purple grape juice contained antioxidant polyphenols comparable to the best-selling French red wine. Prof. Croquet said: "Often drinking a variety of fruit juices such as grape juice, grapefruit juice, apple juice, and orange juice can increase the body's Anti-Aging ability."
Grape juice has long been known by scientists as "plant milk." Most of the sugars contained in the grape juice are glucose that is easily absorbed by the body. Therefore, the grape juice becomes the ideal juice for people with weak digestion ability. Grape contains more tartaric acid, which helps digestion. Proper drinking of grape juice can help spleen and stomach, which is good for the body. Medical research proves that grape juice is the best drink for patients with inflammation and can reduce the protein and sodium chloride levels in the blood. Grape juice has an adjuvant effect on frail patients, vascular sclerosis, and rehabilitation of patients with nephritis. In those places where grapes are grown and grapes are eaten, the incidence of cancer is also significantly reduced.
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