The edible fungi are now people’s preferred health food, and the anti-cancer effects of mushrooms are incomparable to other vegetables.
White as jade, crispy and tender white jade mushrooms are a rare edible fungus, highly favored both domestically and internationally as a superior mountain delicacy, the “cream of the crop” among edible mushrooms. White jade mushrooms are rich in selenium, known as the “secret weapon of beauty” for women. It can promote skin metabolism, anti-aging, prevent wrinkles, and keep the skin tender. It is starch-free and low in fat, helping with weight loss, slimming, beauty, and skin care when consumed regularly.
White jade mushrooms have the effects of relieving cough and phlegm, promoting bowel movements and detoxification, lowering cholesterol, and blood pressure. Soybeans promote digestion, lower blood sugar and cholesterol, and prevent cancer. The dietary fiber in soybeans can stimulate intestinal peristalsis, speed up bowel movements, prevent constipation, and reduce the risk of colon cancer.
This dish is often seen on my family’s dining table, with a light and refreshing taste that is delicious, and it’s rare that both my husband and children love to eat it. When stir-frying, adding a little chicken powder is optional; in fact, it can be omitted to preserve the original flavor of the mushrooms. Although the preparation is simple and the taste is light, it is full of nutrition and energy. Such a dish with many benefits, how can you not give it a try? Come and make this delicious and nutritious white jade mushroom stewed soybeans, which is great for beauty, weight loss, and is very tasty!
【
200g white jade mushrooms, 80g soaked soybeans, cooking oil as needed, 1 tablespoon light soy sauce, 1 tablespoon salt, 1 section of scallion, 2 slices of ginger, water as needed.
1. Prepare the ingredients.
2. Remove the roots of the white jade mushrooms.
3. Tear them into larger pieces, wash them clean.
4. Prepare chopped scallion and ginger.
5. Heat the pan, add oil, sauté the scallion and ginger.
6. Add the white jade mushrooms and stir-fry until slightly softened.
7. Add the soaked soybeans, 1 tablespoon salt, 1 tablespoon light soy sauce, stir well.
8. Add some water, cover, simmer over low heat for 3-5 minutes until cooked.
9. After about three to four minutes, when the white jade mushrooms are softened and the soybeans are stewed, add a little chicken powder and serve.
Tips:
1. Make sure to simmer the soybeans until cooked but not too long to avoid a mushy texture.
2. I added a little chicken powder to this dish, but it can be omitted to maintain the original deliciousness of the white jade mushrooms.
