[How long does Cordyceps stew]_making time_cooking time

[How long does Cordyceps stew]_making time_cooking time

Cordyceps sinensis has been a very famous tonic since ancient times, and it should not take too long for this Chinese medicinal material whether it is stewed or drank with medicine.

The longer the time, the faster the loss of nutrients and the combination of Cordyceps is also very important. Cordyceps is a tonic. People who are weak should try to eat less and eat more.

Stew in a casserole is more effective.

Tips for stewing Cordyceps sinensis 1.

The stewing time is not easy. According to Xiaobian, in the traditional method of stewing soup, the ingredients and meat are usually cooked at the same time, so the soup will be very fragrant.

And some friends will add Cordyceps too soon, which will cause the effective ingredients of Cordyceps to be lost in high temperature. Xiaobian suggested that if you want to use Cordyceps stew soup, you can first stew the meat and cook it half an hour before cooking.Add Cordyceps sinensis, and the firepower should not be too large, to avoid the excessive loss of effective ingredients of Cordyceps sinensis.

2.

How many grams of Cordyceps is stewed? Generally speaking, the best amount of Cordyceps eats is based on physical conditions. As a condition, it can not be replaced with about 3 grams per day. Of course, stew Cordyceps depends on the amount. For example, 4 people eatYou can add 10 grams of Cordyceps, and one person can add 3 grams of Cordyceps. Of course, do not put too much water and meat to ensure that the nutrition of the Cordyceps is not replaced.

At the same time, some friends need to reduce the amount of edible cordyceps because they are suffering from internal heat.

3.

Choice of Stewing Vessel Now many friends like to use iron pot or aluminum pan for stewing soup, but we can’t use two kinds of utensil when stewing Cordyceps.

Because the iron or aluminum pan is too strong in heat dissipation, it will cause the nutrition loss of Cordyceps sinensis.

Therefore, Xiaobian recommends that you use a casserole or porcelain pot, because the casserole is aerated, has adsorption, uniform heat transfer, slow heat dissipation, and strong thermal insulation ability, which can effectively ensure the temperature of the cooked cordyceps and no loss of nutrients.