A method for preparing wild delicacies health-preserving stew soup

Abstract

The invention relates to the technical field of stewing soup materials, and discloses a method for preparing stewing soup materials for health preservation of wild delicacies, comprising the following steps: step S1: mushroom picking: performing stable mushroom picking in a specific area in a specific time period; step S2: mushroom and medicinal material selection: selecting the raw materials of mushrooms and medicinal materials by using the five senses selection method; step S3: mushroom cleaning: soaking mushrooms in salt water, and lightly brushing mushrooms with a soft brush; step S4: spreading raw materials for sun drying: classifying different mushrooms for sun drying, and avoiding sun exposure. By matching mushrooms with medicinal and edible materials, the medicinal properties of each medicinal material are balanced, and it has a positive effect in clearing the mind and calming the nerves, replenishing the middle and replenishing qi, strengthening the spleen and nourishing the stomach, etc. The stewing soup materials matched with mushrooms and medicinal materials are delicious and sweet, rich in medicinal fragrance, mellow in taste, and have health preservation effects after being stewed with ingredients, so as to achieve the effect of medicinal and edible homology.

Description

Technical Field

[0001] The invention relates to the technical field of stewing soup ingredients, in particular to a method for preparing a wild delicacy health-preserving stewing soup ingredient. Background Art

[0002] Health-preserving stew ingredients refer to various Chinese medicinal materials and ingredients used for stewing soup. They have multiple health benefits and can help regulate the body and strengthen the physical fitness.

[0003] In the traditional method for preparing healthy wild delicacies stew soup, raw materials are proportioned to form healthy wild delicacies stew soup. However, when the traditional healthy wild delicacies stew soup is used, the taste of the stew soup is single and it can only ensure the taste of the stew soup while it is difficult to achieve the health effect, which in turn affects the stable use of the stew soup. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing a wild delicacy health-preserving stew soup, which solves the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing a healthy stew of wild delicacies, comprising the following steps: Step S1: mushroom picking: stable mushroom picking is performed in a specific area during a specific time period; Step S2: mushroom and medicinal material selection: using the five senses selection method to select the raw materials of mushrooms and medicinal materials; Step S3: Cleaning the mushrooms: soaking the mushrooms in salt water and lightly scrubbing them with a soft brush; Step S4: Drying of raw materials: Drying different mushrooms in different categories and avoiding direct sunlight exposure; Step S5: soup ratio: proportion the medicinal materials in the soup according to the ratio of ingredients to ensure the overall nutrition of the soup; Step S6: Sealing and packaging the stew: The proportioned stew is put into a packaging bag and mechanically sealed to prevent contamination in the packaging bag.

[0006] As a preferred technical solution of the present invention, step S1 specifically includes the following steps: The mushroom picking method is used for picking mushrooms in deep forests, and the picking in deep forests must meet the conditions of moist soil, sufficient organic matter, good air, and natural pollution-free. The mushrooms grown in the deep forests have a smooth taste, rich aroma, and are green and nutritious. The mushroom picking is carried out in autumn, and the newly mature mushrooms are picked in autumn. The caps of the newly mature mushrooms are not fully unfolded, the edges are rolled inward, and the gills are clearly visible. The tip of the sickle is used to pick out the bottom of the mushroom, and the mushroom body is gently shaken before being removed to avoid damaging the mushroom body.

[0007] As a preferred technical solution of the present invention, step S2 specifically includes the following steps: The five senses selection method is a combination of vision, smell, touch, taste and hearing, and the five senses selection method selects raw materials through four ways of seeing, smelling, touching, tasting and listening. The raw materials include mushroom raw materials and edible raw materials. The mushroom raw materials include velvet antler mushroom, tea tree mushroom, Agaricus blazei, Morchella, Hylocereus edodes, Shiitake mushroom, Boletus edulis and Abalone mushroom. The velvet antler mushroom is selected by looking at the complete cap, firm stipe, light yellow to light brown color, smooth and tender mushroom surface, fresh and natural smell without pungent smell. The tea tree mushroom is selected by looking at the complete cap, hemispherical shape, brown or brown color, uniform and natural color, firm texture and elasticity, and light woody fragrance. The Agaricus blazei is selected by looking at the complete appearance, incompletely unfolded cap, dark brown or tan color, smooth and elastic surface, strong mushroom fragrance and no peculiar smell. The Morchella edulis is selected by looking at the complete appearance, incompletely unfolded cap, dark brown or tan color, smooth and elastic surface, strong mushroom fragrance and no peculiar smell. The shiitake mushrooms are selected by looking at their large size, thick flesh, regular pit shape, clear texture, dark brown or light brown color, and tough and elastic texture. The shiitake mushrooms are selected by looking at their round and full caps, uniform thickness of stipes, white or light gray color, uniform and natural texture, firm and elastic texture. The shiitake mushrooms are selected by looking at their thick and complete caps, neat and dense gills, brown or dark brown color, uniform distribution, firm texture, elasticity and not soft, rich and natural aroma, and no peculiar smell or pungent odor. The boletus are selected by looking at their thick caps, dense gills, brown, yellow or brown color, fresh and natural smell, no peculiar smell or moldy smell, firm texture, and no rotten and soft feeling. The abalone mushrooms are selected by looking at their round caps, inward-rolled edges, milky white color, firm texture, slight rebound when pressed, and a faint almond fragrance, without peculiar smell or pungent odor.

[0008] As a preferred technical solution of the present invention, the medicinal and edible raw materials include bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seeds, red dates, Cordyceps militaris, Gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam, and codonopsis pilosula. The bamboo fungus is selected by observing that it has a slightly yellowish color, a complete shape, a wide cap, a dry texture, and is easy to break. The black fungus is selected by observing that the flower shape is complete, the edges are neat, the ear petals are stretched, the color is dark brown or dark brown, the surface is shiny, the texture is light and crisp, and there is a slight crisp sound when pressed. The white fungus is selected by observing that the flower is large and loose, the flesh is thick, the ear pieces are complete, and it is easy to break when pinched. The yellow flower is selected by observing that the color is golden, natural and uniform, the petals are complete, and there is no obvious black spot or discoloration. The wolfberry seeds are selected by observing that the particles are full, the size is uniform, the color is dark red, the surface is shiny, the texture is hard, and the texture is dry. The jujube is selected by seeing that the skin is intact, without damage, worm-eaten or black spots, the color is ruddy and shiny, the flesh is full, it rebounds when pinched lightly, the taste is sweet and soft, it has a natural jujube fragrance, and there is no pungent smell. The Cordyceps militaris is selected by seeing that the color is golden or golden yellow or orange-yellow, the shape is complete, there is no breakage or breakage, it feels dry and thorough, and there is no dampness. The Gastrodia elata is selected by seeing that the appearance is complete, there is no obvious damage or mildew, the color is yellow-white to light yellow-brown, the texture is firm to the touch, not easy to break, there is a pungent and smelly odor, and there is a crisp echo when tapped. The ginseng is selected by seeing that the reed bowl is tight and clear, the horizontal lines of the ginseng body are fine and deep, and it is light yellow-brown or brown-yellow, the texture is hard but not brittle, there is a faint earthy smell, and there is no pungent sour taste.

[0009] As a preferred technical solution of the present invention, step S3 specifically includes the following steps: The mushrooms are cleaned by soaking the raw materials of the mushrooms in salt water for about 20-30 minutes to remove impurities in the gills, and then gently washing the surface of the raw materials of the mushrooms with running water to remove dirt and impurities attached to the surface of the raw materials of the mushrooms, and avoiding rubbing vigorously to damage the structure or cause nutrient loss, and gently scrubbing the gaps or folds of the mushrooms that are difficult to clean with a soft brush, and cleaning the larger mushrooms of the abalone mushrooms and shiitake mushrooms by cutting them into appropriate small pieces or slices.

[0010] As a preferred technical solution of the present invention, step S4 specifically includes the following steps: The raw materials are spread out in the sun by classified spreading. The thallus of velvet antler mushroom, tea tree mushroom, enokitake mushroom, morel, black fungus, white fungus and bamboo fungus are relatively thin and have moderate water content. They are spread out in the sun for 2-3 days and 6-8 hours every day. The thallus of Agaricus blazei, boletus, shiitake mushroom and king abalone mushroom are relatively thick or have slightly higher water content. They are spread out in the sun for 3-5 days and 7-9 hours every day. The drying time is between 9 am and 4 pm every day when the light intensity is relatively strong and the humidity is relatively low, so as to evaporate the water to the maximum extent. The bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula have been freed of excess water. In order to maintain a dry state in the subsequent mixing, they are spread out in the sun for 2-3 days. 3 days, and spread it out for 5 to 6 hours every day, and cover it with mesh from 12 to 14 o'clock to avoid sunlight exposure, which will destroy the effective ingredients and affect the quality. The raw materials are spread out evenly by turning them over in time, and they are turned over every 2 to 3 hours. The thicker mushrooms such as Agaricus blazei, Boletus edulis, Shiitake mushrooms and King Abalone are turned over once every 1 to 2 hours.

[0011] As a preferred technical solution of the present invention, step S5 specifically includes the following steps: The soup ingredients ratio includes 6g of velvet antler mushroom, 6g of morel mushroom, 6g of tea tree mushroom, 6g of shiitake mushroom, 6g of Agaricus blazei, 6g of enokitake mushroom, 4g of bamboo fungus, 3g of boletus, 3.25g of yellow flower, 3.25g of fungus, 3.25g of white fungus, 3.25g of cordyceps militaris, 2.5g of wolfberry seed, 3.5g of red dates, 1g of gastrodia elata, 1g of codonopsis pilosula, and 1g of ginseng, and the soup ingredients ratio can just play its effect and avoid conflict with the overall nutrition of the soup.

[0012] As a preferred technical solution of the present invention, step S6 specifically includes the following steps: The sealed packaging of the stew is to put the prepared stew into a special packaging bag, and use modern mechanical sealing to ensure that the packaging is well sealed to prevent moisture and contamination. The soup bag is then stored in a dry, ventilated, cool place to avoid direct sunlight and humid environment.

[0013] Compared with the prior art, the present invention has the following beneficial effects: The method for preparing the wild delicacy health-preserving stew soup balances the medicinal properties of the various medicinal materials by proportioning mushrooms and materials having both medicinal and edible properties, and has positive effects on clearing the mind and calming the nerves, replenishing the middle qi, strengthening the spleen and nourishing the stomach, etc., thereby achieving the effect of both medicinal and edible properties.

[0014] The method for preparing a healthy stew soup made from wild delicacies uses a stew soup made from mushrooms and medicinal materials. After the stew soup is stewed with ingredients, the stew soup becomes fresh, sweet, rich in layers, strong in medicinal aroma, and mellow in taste. The stew soup also has health-preserving effects, and avoids the monotonous taste of traditional stew soup. DETAILED DESCRIPTION

[0015] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention.

[0016] The present invention provides a technical solution: a method for preparing a wild delicacy health stew soup, comprising the following steps: Step S1: mushroom picking: stable mushroom picking is performed in a specific area during a specific time period; Step S2: mushroom and medicinal material selection: using the five senses selection method to select the raw materials of mushrooms and medicinal materials; Step S3: Cleaning the mushrooms: soaking the mushrooms in salt water and lightly scrubbing them with a soft brush; Step S4: Drying of raw materials: Drying different mushrooms in different categories and avoiding direct sunlight exposure; Step S5: soup ratio: proportion the medicinal materials in the soup according to the ratio of ingredients to ensure the overall nutrition of the soup; Step S6: Sealing and packaging the stew: The proportioned stew is put into a packaging bag and mechanically sealed to prevent contamination in the packaging bag.

[0017] In a preferred embodiment, step S1 specifically includes the following steps: Mushroom picking is used in deep forests, and the soil must be moist, the organic matter is sufficient, the air is good, and the natural pollution-free conditions must be met. The mushrooms grown in deep forests have a smooth taste, a strong aroma, and are green and nutritious. Mushroom picking is carried out in autumn, and the newly mature mushrooms are picked in autumn. The cap of the newly mature mushrooms is not fully unfolded, the edges are rolled inward, and the gills are clearly visible. Use the tip of the sickle to pick out the bottom of the mushroom, gently shake the mushroom body and then remove it to avoid damaging the mushroom body.

[0018] In a preferred embodiment, step S2 specifically includes the following steps: The five senses selection method combines the five senses of vision, smell, touch, taste and hearing, and the five senses selection method selects raw materials through four ways of seeing, smelling, touching, tasting and listening. The raw materials include mushroom raw materials and raw materials of medicinal and edible origin. The mushroom raw materials include velvet antler mushroom, tea tree mushroom, Agaricus blazei, morel, enokitake, shiitake, bolete and abalone. Velvet antler mushroom is selected by looking at the complete cap, firm stipe, light yellow to light brown color, smooth and tender surface, fresh and natural smell without pungent smell. Tea tree mushroom is selected by looking at the complete cap, hemispherical shape, brown or brown color, uniform and natural texture, firm texture and elasticity, and light woody fragrance. Agaricus blazei is selected by looking at the complete appearance, incompletely unfolded cap, dark brown or tan color, smooth and elastic surface, strong mushroom fragrance and no peculiar smell. Morels are selected by looking at the size The mushrooms are selected by looking at the round and full caps, the uniform thickness of the stems, the white or light gray color, the uniform and natural texture, the firm and elastic texture. The shiitake mushrooms are selected by looking at the thick and complete caps, the neat and dense gills, the brown or dark brown color, the uniform distribution, the firm texture, the elasticity not soft, the rich and natural aroma, and the free of peculiar or pungent smell. The boletus are selected by looking at the thick caps, the dense gills, the brown, yellow or brown color, the fresh and natural smell, the free of peculiar smell or musty smell, the firm texture, and the free of rotten and soft feeling. The abalone is selected by looking at the round caps, the inward-rolled edges, the milky white color, the firm texture, the slight rebound when pressed, the faint almond fragrance, and the free of peculiar or pungent smell.

[0019] In a preferred embodiment, the raw materials of medicine and food include bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red dates, Cordyceps militaris, Gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam, and Codonopsis pilosula. The bamboo fungus is selected by looking at its slightly yellow color, complete shape, wide cap, dry texture, and easy to break. The black fungus is selected by looking at its complete flower shape, neat edges, stretched ear petals, dark brown or dark brown color, shiny surface, light and crisp texture, and slight crisp sound when pressed. The white fungus is selected by looking at its large and loose flowers, thick flesh, complete ear pieces, and easy to break when pinched by hand. The yellow flower is selected by looking at its golden color, natural and uniform, complete petals, and no obvious black spots or discoloration. The wolfberry seeds are selected by looking at its full particles, uniform size, dark red color, shiny surface, hard texture, dry and non-sticky Touch the surface of the jujube, and it should be slightly sweet and sour, and smell it. It should be natural and fresh, without sulfur smell, for selection. Red dates should be selected by looking at the intact skin, without damage, insect bites and black spots, ruddy and shiny color, plump flesh, light pinch rebound, sweet and soft taste, natural jujube fragrance, and no pungent smell. Cordyceps militaris should be selected by looking at the golden or golden yellow or orange-yellow color, complete shape, no fractures or cracks, dry and thorough touch, and no dampness. Gastrodia elata should be selected by looking at the intact appearance, no obvious damage and mildew, yellow-white to light yellow-brown color, firm texture, not easy to break, a pungent and smelly odor, and a crisp echo when tapped. Ginseng should be selected by looking at the tight and clear reed bowl, fine and deep horizontal lines on the ginseng body, light yellow-brown or brown-yellow color, hard but not brittle texture, a faint earthy smell, and no pungent sour smell.

[0020] In a preferred embodiment, step S3 specifically includes the following steps: To clean the mushrooms, soak them in salt water for about 20-30 minutes to remove impurities in the gills, then rinse them gently with running water to remove dirt and impurities attached to the surface of the mushrooms. Avoid rubbing them hard to damage their structure or cause nutrient loss. Use a soft brush to gently scrub the gaps or folds that are difficult to clean. For larger mushrooms such as abalone and shiitake, cut them into appropriate small pieces or slices for cleaning.

[0021] In a preferred embodiment, step S4 specifically includes the following steps: The raw materials are spread out in the sun in a classified manner. The antler mushroom, tea tree mushroom, enokitake mushroom, morel, black fungus, white fungus, and bamboo fungus are thin and have moderate water content. They are spread out in the sun for 2-3 days and 6-8 hours a day. The mushrooms of Agaricus blazei, boletus, shiitake mushrooms, and king oyster mushrooms are thicker or have a slightly higher water content. They are spread out in the sun for 3-5 days and 7-9 hours a day. The drying time is between 9 am and 4 pm every day when the light intensity is relatively strong and the humidity is relatively low, so as to evaporate the water to the maximum extent. The bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus rice, coix seed, lentil, red bean, angelica, yam, and codonopsis have removed excess water. In order to maintain a dry state during the subsequent mixing, they are spread out in the sun for 2- 3 days, and spread them out to dry for 5 to 6 hours every day, and cover them with mesh from 12 to 14 o'clock to avoid exposure to the sun, which will destroy the effective ingredients and affect the quality. The raw materials should be turned over in time to ensure uniform drying, and turned over every 2-3 hours. For thicker mushrooms such as Agaricus blazei, Boletus, Shiitake, and King Abalone, the turning time should be increased to 1-2 hours.

[0022] In a preferred embodiment, step S5 specifically includes the following steps: The soup ingredients include 6g of velvet antler mushroom, 6g of morel, 6g of tea tree mushroom, 6g of shiitake mushroom, 6g of Agaricus blazei, 6g of enokitake mushroom, 4g of bamboo fungus, 3g of boletus, 3.25g of yellow flower, 3.25g of fungus, 3.25g of white fungus, 3.25g of Cordyceps militaris, 2.5g of wolfberry seeds, 3.5g of red dates, 1g of Gastrodia elata, 1g of Codonopsis pilosula, and 1g of ginseng. The morel has a delicious and mellow taste, which builds the fresh and mellow taste of the soup base. The tea tree mushroom and shiitake mushroom have a strong mushroom fragrance, which can enhance the mushroom flavor of the soup. The Agaricus blazei has a unique mushroom fragrance, which enriches the taste of the soup. The enokitake mushroom and bamboo fungus are crispy and refreshing, which enhance the tender and smooth taste of the soup. The boletus is meaty and has a smooth taste, which can enhance the immune system. The ratio is just enough to play its role in the fight against epidemics, and it has no effect on the body. The chrysanthemum has a fresh taste and can clear away heat and dampness. The wood ear has a crisp taste and can nourish qi and blood. The white fungus has a soft, glutinous and tender taste and can nourish yin and moisten the lungs. Food and medicine have the same origin, which makes the soup rich and delicious while also being beneficial to human health. Cordyceps sinensis is nourishing and health-preserving, but too much is not easy to absorb. The wolfberry seeds are slightly sweet and sour to enhance the flavor of the soup. At the same time, they also have the effect of sour nourishing the liver and kidneys, and benefiting the eyes. The red dates are soft, glutinous and sweet, adding a rich and sweet taste to the soup. They also have the effect of nourishing the middle and replenishing qi, nourishing blood and calming the nerves. Gastrodia elata, Codonopsis pilosula and ginseng have strong medicinal properties, and this ratio can just play their role and avoid conflict with the overall nutrition of the soup.

[0023] In a preferred embodiment, step S6 specifically includes the following steps: Sealed packaging of stew ingredients: Put the prepared stew ingredients into special packaging bags and use modern mechanical sealing to ensure that the packaging is well sealed to prevent moisture and contamination. Then store the soup bag in a dry, ventilated and cool place to avoid direct sunlight and humid environment. When the mountain mushroom soup is actually stewed, the ingredients of velvet antler mushroom, tea tree mushroom, blazei matsutake, morel, enoki mushroom, shiitake mushroom, boletus and abalone mushroom account for a large proportion, and their texture is relatively firm. The amount is stewed for about 1 hour, which just fully releases the aroma and nutrients. In the second step, add the least amount of Cordyceps militaris, Gastrodia elata, ginseng and other medicinal materials and stew for 40 minutes, and their medicinal properties are just released. The equivalent amount of chrysanthemum, fungus, white fungus, wolfberry and red dates is added last. The amount of 3.25g is just enough to stew for 20 minutes, and the whole stewing process takes about 2 hours. At this time, all the raw materials are stewed just right, which not only enriches the taste and flavor of the soup, but also perfectly exerts its various nutritional effects.

[0024] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0025] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a healthy stew of wild delicacies, characterized in that: The following steps are involved: Step S1: mushroom picking: stable mushroom picking is performed in a specific area during a specific time period; Step S2: mushroom and medicinal material selection: using the five senses selection method to select the raw materials of mushrooms and medicinal materials; Step S3: Cleaning the mushrooms: soaking the mushrooms in salt water and lightly scrubbing them with a soft brush; Step S4: Drying of raw materials: Drying different mushrooms in different categories and avoiding direct sunlight exposure; Step S5: soup ratio: proportion the medicinal materials in the soup according to the ratio of ingredients to ensure the overall nutrition of the soup; Step S6: Sealing and packaging the stew: The proportioned stew is put into a packaging bag and mechanically sealed to prevent contamination in the packaging bag.

2. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S1 specifically includes the following steps: The mushroom picking method is used for picking mushrooms in deep forests, and the picking in deep forests must meet the conditions of moist soil, sufficient organic matter, good air, and natural pollution-free. The mushrooms grown in the deep forests have a smooth taste, rich aroma, and are green and nutritious. The mushroom picking is carried out in autumn, and the newly mature mushrooms are picked in autumn. The caps of the newly mature mushrooms are not fully unfolded, the edges are rolled inward, and the gills are clearly visible. The tip of the sickle is used to pick out the bottom of the mushroom, and the mushroom body is gently shaken before being removed to avoid damaging the mushroom body.

3. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S2 specifically includes the following steps: The five senses selection method is a combination of vision, smell, touch, taste and hearing, and the five senses selection method selects raw materials through four ways of seeing, smelling, touching, tasting and listening. The raw materials include mushroom raw materials and edible raw materials. The mushroom raw materials include velvet antler mushroom, tea tree mushroom, Agaricus blazei, Morchella, Hylocereus edodes, Shiitake mushroom, Boletus edulis and Abalone mushroom. The velvet antler mushroom is selected by looking at the complete cap, firm stipe, light yellow to light brown color, smooth and tender mushroom surface, fresh and natural smell without pungent smell. The tea tree mushroom is selected by looking at the complete cap, hemispherical shape, brown or brown color, uniform and natural color, firm texture and elasticity, and light woody fragrance. The Agaricus blazei is selected by looking at the complete appearance, incompletely unfolded cap, dark brown or tan color, smooth and elastic surface, strong mushroom fragrance and no peculiar smell. The Morchella edulis is selected by looking at the complete appearance, incompletely unfolded cap, dark brown or tan color, smooth and elastic surface, strong mushroom fragrance and no peculiar smell. The shiitake mushrooms are selected by looking at their large size, thick flesh, regular pit shape, clear texture, dark brown or light brown color, and tough and elastic texture. The shiitake mushrooms are selected by looking at their round and full caps, uniform thickness of stipes, white or light gray color, uniform and natural texture, firm and elastic texture. The shiitake mushrooms are selected by looking at their thick and complete caps, neat and dense gills, brown or dark brown color, uniform distribution, firm texture, elasticity and not soft, rich and natural aroma, and no peculiar smell or pungent odor. The boletus are selected by looking at their thick caps, dense gills, brown, yellow or brown color, fresh and natural smell, no peculiar smell or moldy smell, firm texture, and no rotten and soft feeling. The abalone mushrooms are selected by looking at their round caps, inward-rolled edges, milky white color, firm texture, slight rebound when pressed, and a faint almond fragrance, without peculiar smell or pungent odor.

4. The method for preparing a healthy stew of wild delicacies according to claim 3, characterized in that: The raw materials of medicine and food include bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam, and codonopsis pilosula. The bamboo fungus is selected by observing that it has a slightly yellowish color, a complete shape, a wide cap, a dry texture, and is easy to break. The black fungus is selected by observing that it has a complete flower shape, neat edges, stretched ear petals, a dark brown or dark brown color, a shiny surface, a light and crisp texture, and a slight crisp sound when pressed. The white fungus is selected by observing that the flower is large and loose, the flesh is thick, the ear pieces are complete, and it is easy to break when pinched. The yellow flower is selected by observing that it has a golden color, is naturally uniform, has complete petals, and has no obvious black spots or discoloration. The wolfberry seeds are selected by observing that the particles are full, the size is uniform, the color is dark red, the surface is shiny, the texture is firm, dry and not sticky, and the taste is good. The jujube is selected by seeing that the skin is intact, without damage, worm-eaten or black spots, the color is ruddy and shiny, the flesh is full, it rebounds when pinched lightly, the taste is sweet and soft, it has a natural jujube fragrance, and there is no pungent smell. The Cordyceps militaris is selected by seeing that the color is golden or golden yellow or orange-yellow, the shape is complete, there is no breakage or breakage, it feels dry and thorough, and there is no dampness. The Gastrodia elata is selected by seeing that the appearance is complete, there is no obvious damage or mildew, the color is yellow-white to light yellow-brown, the texture is firm to the touch, not easy to break, there is a pungent and smelly odor, and there is a crisp echo when tapped. The ginseng is selected by seeing that the reed bowl is tight and clear, the horizontal lines of the ginseng body are fine and deep, and it is light yellow-brown or brown-yellow, the texture is hard but not brittle, there is a faint earthy smell, and there is no pungent sour taste.

5. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S3 specifically includes the following steps: The mushrooms are cleaned by soaking the raw materials of the mushrooms in salt water for about 20-30 minutes to remove impurities in the gills, and then gently washing the surface of the raw materials of the mushrooms with running water to remove dirt and impurities attached to the surface of the raw materials of the mushrooms, and avoiding rubbing vigorously to damage the structure or cause nutrient loss, and gently scrubbing the gaps or folds of the mushrooms that are difficult to clean with a soft brush, and cleaning the larger mushrooms of the abalone mushrooms and shiitake mushrooms by cutting them into appropriate small pieces or slices.

6. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S4 specifically includes the following steps: The raw materials are spread out for drying in a classified manner. The mycelium of velvet antler mushroom, tea tree mushroom, enokitake mushroom, morel, black fungus, white fungus, and bamboo fungus is relatively thin and has a moderate water content. It is spread out for 2-3 days and 6-8 hours every day. The mycelium of Agaricus blazei, boletus, shiitake mushroom, and king oyster mushroom is relatively thick or has a slightly higher water content. It is spread out for 3-5 days and 7-9 hours every day. The drying time is between 9 am and 4 pm every day when the light intensity is relatively strong and the humidity is relatively low, so as to evaporate the water to the maximum extent. The bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam, and codonopsis pilosula have been freed of excess water. In order to maintain a dry state during subsequent mixing, it is spread out for 2- 3 days, and spread it out for 5 to 6 hours every day, and cover it with mesh from 12 to 14 o'clock to avoid sunlight exposure, which will destroy the effective ingredients and affect the quality. The raw materials are spread out evenly by turning them over in time, and they are turned over every 2 to 3 hours. The thicker mushrooms such as Agaricus blazei, Boletus edulis, Shiitake mushrooms and King Abalone are turned over once every 1 to 2 hours.

7. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S5 specifically includes the following steps: The soup ingredients ratio includes 6g of velvet antler mushroom, 6g of morel mushroom, 6g of tea tree mushroom, 6g of shiitake mushroom, 6g of Agaricus blazei, 6g of enokitake mushroom, 4g of bamboo fungus, 3g of boletus, 3.25g of yellow flower, 3.25g of fungus, 3.25g of white fungus, 3.25g of cordyceps militaris, 2.5g of wolfberry seed, 3.5g of red dates, 1g of gastrodia elata, 1g of codonopsis pilosula, and 1g of ginseng, and the soup ingredients ratio can just play its effect and avoid conflict with the overall nutrition of the soup.

8. The method for preparing a healthy stew of wild delicacies according to claim 1, characterized in that: Step S6 specifically includes the following steps: The sealed packaging of the stew is to put the prepared stew into a special packaging bag, and use modern mechanical sealing to ensure that the packaging is well sealed to prevent moisture and contamination. The soup bag is then stored in a dry, ventilated, cool place to avoid direct sunlight and humid environment.