Summer health preserving dish "braised eggplant and ginseng with fungus"

Summer health preserving dish "braised eggplant and ginseng with fungus"

Introduction:

"Braised eggplant and ginseng with Auricularia auricula" is a health care dish, which is rich in dietary fiber, high-quality protein and collagen. If you eat it regularly, it can play the role of cleaning the stomach and beauty care. As the saying goes, the elderly stomach clear can prolong life, women stomach clear can be healthy and beautiful. Changweiqing here means that the metabolic function of the human body is in good condition. Only if the metabolism is smooth and not constipated, the old people will live longer, while the young women will have tender, smooth and glossy skin and feel young and energetic. Whether the metabolic function is smooth or not is one of the important indicators to keep healthy. All substances and toxins harmful to human body can be excreted out of the body through metabolism, so that the body function can always maintain normal operation, and the blood lipid can be controlled in normal indicators, so as to achieve the purpose of health. Therefore, the normal diet reasonable collocation is particularly important. Although it's simple to make "braised eggplant and ginseng with fungus", it's also very particular. Although Auricularia auricula and sea cucumber have high nutritional value, they are two kinds of food materials that are not easy to taste, so we should pay attention to the cooking method when making them. When making this dish, you should take a more fragrant way, for example, scallion is very good. Here's how to make this dish. "

Production steps:

Step 1: slice sea cucumber and shred Auricularia auricula.

Step 2: then blanch the water and set aside.

Step 3: heat the frying pan, add proper amount of base oil, and fry the scallion and ginger slices.

Step 4: pour in sea cucumber and fungus, stir fry slightly, add Shaojiu and stir well.

Step 5: stir well, add soy sauce, add a little water and cook for two or three minutes.

The sixth step: then use salt to make the final seasoning.

Step 7: add celery and stir well after the taste is adjusted. Pour in a little water and thicken with starch.

Step 8: collect the soup and stir well, then you can take it out of the pot.

Materials required:

Sea cucumber: 300g

Water hair fungus: 80g

Celery: 20g

Scallion: 15g

Ginger slices: 5g

Cooking oil: 10g

Soy sauce: 5g

Refined salt: right amount

MSG: right amount

Starch: appropriate amount

Note: this dish features light color, slightly onion flavor, smooth entrance, delicious taste, simple production and rich nutrition. Warm tips: 1. Don't cut the sea cucumber slice too small, otherwise it will shrink after blanching, and it will appear too small. It's OK to cut the fungus into pieces. 2. Don't have too much soup for this dish. It's better to collect the soup at last. This summer's health preserving dish "braised eggplant and ginseng with Auricularia auricula" is ready, which can be eaten by the weak or diabetic patients, for your reference!

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: onion