Fermented foods prevent chronic diseases and fertilize red koji.

Although fermentation technology originated from ancient times, today we have known that food fermentation through microbial fermentation will release a large amount of nutrients, such as rice fermented koji, fermented tofu, sweet wine, red koji and "source" wine that nourishes the body; soybeans and miso; grape fermented wine and other products. These fermented foods not only have their own unique aromas, but also increase their nutritional ingredients.

In fermented foods, red koji is a traditional natural food coloring. A thousand years ago, people knew that "red koji" was beneficial to the body. According to the "Bencao Homo" report, red koji promotes blood circulation and removes blood stasis, and the feces will not be exhausted after production. In the Yuan Dynasty, the Taishu doctor Hu Sihui said that red koji "enhancing the spleen, nourishing the air, and warming the middle" and "red koji wine, breaking blood and promoting medicine."

From the perspective of nutrition, the main components of red koji are carbohydrates and proteins. According to modern scientific research, it has been found that red koji contains monacolin (monacolin K), which can reduce sterols and is beneficial to the health of the brain and cardiovascular system. The US FDA (US Food and Drug Administration) believes that red koji is a new generation of blood lipid-lowering health foods.

Wine made from fermented grapes is the only alcoholic beverage that neutralizes acidic substances such as big fish and meat eaten by modern people every day. The citrus alcohol contained in wine is a strong antioxidant and can nourish and beautify; wine also contains amino acids, proteins and vitamins C, B1, B2, B5, B6, B12, etc., which can prevent blood, cancer, Alzheimer's disease and protect blood vessels.

According to modern scientific research, these fermented foods can prevent chronic diseases. Although the food is "natural and good", good fermented foods can still have health care effects.

The following uses integrated nutrition knowledge and fermented ingredients to teach you how to make healthy nourishing foods, so that you can warm your heart and stomach in winter.

Stir-fried vegetable mushrooms with red koji diced chicken

Ingredients: 200 grams of chicken brisket, 50 grams of green tart, 50 grams of apricot mushroom, 1 green pepper, 1 cucumber, 1 tomato, 1 ginger.

Taste ingredients: 1/2 cup of red koji wine (or 1 tablespoon of red koji wine and 1/2 cup of red wine), vegetable oil, salt, sugar suitable.

Method:

1. Wash the chicken breasts and wipe them dry, add red koji wine and sugar marinate for 1 hour.

2. Cut apricot mushrooms, green peppers, cucumbers, tomatoes and slice ginger.

3. Add 1 tablespoon of oil in the pot, stir-fry the ginger slices first and then stir-fry the chicken diced at 80% cooked; finally add (2) vegetables, mushrooms, red koji wine and salt and serve.

Sesame oil and red koji high-quality oxalanthemum

Ingredients: 3 slices of bean bags, 2 barbecue gluten, 50 grams of apricot mushrooms, and 1 two old ginger.

Taste ingredients: 1/2 cup of red koji wine (or 1 tablespoon of red koji and 1/2 cup of red wine), 1/2 cup of sesame oil, shiitake oil, 1/2 cup of rice wine, and soy salad oil.

Method:

1. Wash and cut into pieces of bean bread and gluten, marinate with red koji wine for one hour, then add it to salad oil and fry it.

2. Add a little oil and ginger slices in the pot, cut apricot mushrooms and mushrooms and stir-fry evenly, add half a amount of sesame oil, add the fried bean buns and gluten and stir-fry evenly, and finally add the remaining sesame oil and stir-fry it and serve.

※ Reminder: alcohol is prohibited. Overdose of alcohol is healthy