Stewed lotus root with sliced meat and black fungus

Stewed lotus root with sliced meat and black fungus

Introduction:

"Auricularia auricula has the functions of replenishing qi and strengthening the body, nourishing the kidney and stomach, and promoting blood circulation. It can resist blood coagulation, antithrombotic, and lowering blood lipids. Auricularia auricula can reduce blood viscosity, soften blood vessels, make blood flow smooth, and reduce the occurrence of cardiovascular diseases. Auricularia auricula also has a strong adsorption, often eating is conducive to the timely discharge of garbage generated in the body. Auricularia auricula also has a good function of dissolving gallstones and kidney stones. Because the alkaloids contained in Auricularia auricula can promote the secretion of various glands in the digestive tract and urinary tract, the alkaloids can cooperate with these secretions to catalyze stones and lubricate the intestinal tract. Cooked lotus root is warm in nature and sweet in taste. It has the functions of Tonifying the stomach and spleen, nourishing blood and tonifying the muscles, and relieving diarrhea. Pork is smooth in nature and sweet in taste. It has the functions of moistening the intestines and stomach, generating body fluid, tonifying kidney qi, and relieving heat and toxin. It is mainly used for treating heat disease, dampness and emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, diuresis, and relieving thirst. Pork soup can be used to make up for dryness, dry cough, constipation and dystocia caused by lack of body fluid. In winter, it can nourish the body, nourish the stomach and nourish the kidney

Production steps:

Step 1: soak Auricularia auricula, wash, peel lotus root, wash, slice, wash pork slice.

Step 2: take the casserole, put appropriate amount of water, ginger, onion knot

Step 3: put down the meat

Step 4: put down the lotus root slices.

Step 5: put down Auricularia auricula, add wine and boil for 5 minutes

Step 6: skim the foam

Step 7: simmer for 15 minutes. Add salt

Step 8: add chicken essence and scallion.

Materials required:

Lean pork: 120g

Lotus root: 150g

Auricularia auricula: 70g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: the lotus root is cool, so it is not suitable for pregnant women to eat it too early; the lotus root is cold, so it is crisp and refreshing to eat raw, but it hinders the spleen and stomach. Those with low digestive function of spleen and stomach and loose stool should not eat raw

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: light