Steamed pond oyster with Amomum villosum

Steamed pond oyster with Amomum villosum

Introduction:

"Tanghe meat is tender, delicious, nutritious, and has certain medicinal value. It has the functions of tonifying blood, nourishing kidney, regulating the middle and invigorating yin. Therefore, it is regarded as a tonic food. It is a common edible fish in the south, and also an important variety exported to Hong Kong and Macao. Every 100 grams of fish contains 64.1 grams of water, 14.4 grams of protein, and contains a variety of minerals and trace elements. It is especially suitable for the weak, deficient and malnourished people. Amomum villosum, spicy and warm in taste, is used to invigorate the spleen, stomach and kidney. Efficacy: promoting qi and harmonizing, harmonizing stomach and invigorating spleen, astringent and antidiarrheal, regulating qi and calming foetus, fragrant and dry dampness, broad chest and invigorating stomach. It is mainly used for various digestive tract syndromes caused by qi stagnation of spleen and stomach or deficiency of middle Qi. "

Production steps:

Step 1: first, take a knife at an interval of about 1 cm. Be careful not to break it. Then put it into a big bowl.

Step 2: flatten the back of Amomum villosum.

Step 3: cut appropriate amount of shredded ginger, add seasoning in the bowl, mix well and pour into the plate.

Step 4: Sprinkle with shredded ginger and patted Amomum villosum, then steam in the pan until the end.

Step 5: steam for 30 minutes.

Materials required:

Tanghe: 2

Amomum villosum: 20g

Ginger: 5g

Salt: 5g

Chicken powder: 3G

Oyster sauce: 5g

Fresh: 3G

Pepper: 0.5g

Note: steaming for a long time can make the taste of Amomum villosum better penetrate into the food material pond

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh