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木耳口感细嫩、味道鲜美,更难得的是营养还格外丰富。它不但能为菜肴大添风采,而且能防治贫血、养血驻颜、祛病延年,还能增强人体免疫力,经常食用甚至能防癌抗癌。不过,如果烹饪方法不对,木耳的营养也会大量流失。木耳中最主要的功能成分是木耳多糖。不过,木耳多糖很容易受温度的影响,烹饪时间稍长就会被破坏。因此,要保留木耳的全面营养,最佳方法就是生拌。吃的时候,直接把
Mushroom taste delicate, delicious, more rare is the nutrition is also exceptionally rich. It can not only add flavor to the dishes, but also to prevent anemia, nourishing the skin in Yan, illnesses and delaying, but also enhance the body’s immune system, regular consumption can even prevent cancer. However, if the cooking method is wrong, fungus nutrition will be a lot of loss. The main fungus fungus ingredients are fungus. However, the auricula polysaccharides are easily affected by temperature, longer cooking time will be destroyed. Therefore, the best way to preserve the full nutrition of fungus is to mix raw. When eating, put it directly