Braised wax gourd with mushrooms

Method of braised wax gourd with mushroom:

Raw materials for making mushroom and wax gourd:

White gourd 500g; mushroom canned 1 tin; ham 100g; appropriate amount of starch

Ingredients for making mushroom and wax gourd:

Lard 30 g; chicken oil 1 tsp (3 G); cooking wine 2 tsp (6 g); soup 8 TSP (240 g); pepper 1 tsp (3 G); refined salt 1 tsp (3 G); sugar 1 tsp (3 G); monosodium glutamate 1 / 2 tsp (1.5 g)

Processing steps of braised wax gourd with mushrooms:

1. Remove the skin and flesh of the wax gourd, slice and slice the ham; put the wax gourd into boiling water, boil it thoroughly, take it out and cool it with cold water;

2. Put ham slices and wax gourd slices into a bowl, add refined salt, monosodium glutamate, lard and soup, steam them thoroughly in a steamer, take them out, and turn the wax gourd into a plate;

3. Add the remaining lard into the pot, heat it, cook the cooking wine, pour in the stock, mushroom and wax gourd, add sugar, salt, monosodium glutamate and pepper, bring to a boil, thicken with starch, pour in chicken oil, and pour the juice on the wax gourd.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of braised wax gourd with mushroom are as follows

The taste is light and the soup is delicious.

To cook wax gourd with Tricholoma

Steam wax gourd time should not be too long, otherwise wax gourd is too soft, taste bad.

Braised wax gourd with mushrooms

Braised wax gourd with mushroom is a dish. The main ingredients are wax gourd and canned mushroom, with pepper, monosodium glutamate and salt as seasoning. The dish is made by pouring the ingredients into the pot and cooking.

Ingredients needed

Material Science:

500g wax gourd, 1 tin mushroom, 100g ham, proper amount of starch,

Seasoning:

30 g lard, 1 tsp chicken oil, 2 tsp cooking wine, 8 TSP stock, 1 tsp pepper, 1 tsp refined salt, 1 tsp sugar, 1 / 2 tsp monosodium glutamate,

Production method

Method 1

1. Remove the skin and flesh of wax gourd, slice, slice ham,

2. Put the wax gourd into boiling water and cook it thoroughly. Take it out and rinse it with cold water,

3. Put ham slices and wax gourd slices into a bowl, add refined salt, monosodium glutamate, lard and soup, steam them thoroughly in a steamer, take them out, and turn the wax gourd into a plate,

4. Add the remaining lard into the pot, heat it, cook the cooking wine, pour in the stock, mushroom and wax gourd, add sugar, salt, monosodium glutamate and pepper, bring to a boil, thicken with starch, pour in chicken oil, and pour the juice on the wax gourd.

Method 2

1. Wash and peel the wax gourd, remove the flesh, put it into the boiling water pot, blanch it, take it out, soak it in cold water, and then cut it into pieces. Wash the mushrooms.

2. Heat the frying pan with oil, and add bean sprout soup, mushroom, wax gourd, cooking wine, refined salt and monosodium glutamate. Boil over high heat and simmer over low heat until mushrooms and wax gourd taste good. Thicken with a wet starch. Serve on a soup plate.

Cooking tips

Steam wax gourd time should not be too long, otherwise wax gourd is too soft, taste bad.

What to eat

This dish is rich in nutrition, with the benefit of water and phlegm, heat detoxification, weight loss and blood pressure of sweet and cold goods wax gourd, coupled with tonifying temper, stomach, blood pressure, anti-cancer Tricholoma. Its function is to invigorate the spleen and promote diuresis, reduce blood pressure and fight cancer. It can be used as spleen deficiency, stagnation of dampness, edema and fullness, diarrhea and dysentery caused by dampness and heat

It can be used as supplementary food therapy dishes for diseases such as poor urination, phlegm fire, cough and phlegm, obesity, hypertension, diabetes, arteriosclerosis and cancer. Long term consumption can play a special role in weight loss.

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