Salted meat and vegetable casserole

Salted meat and vegetable casserole

Introduction:

"Yam has high medicinal value. According to TCM. Yam is a kind of "food medicine" for tonifying spleen, kidney, lung, diarrhea and perspiration. Taking some yam before tonic in autumn and winter is more conducive to the absorption of tonic. Yam is a kind of medicine for tonifying the middle and Qi, which has the function of Tonifying the spleen and stomach. It is especially suitable for those who are weak in the spleen and stomach. There are some tips for eating Yam: soak yam in salt water immediately after slicing to prevent oxidation and blackening; there will be mucus when cutting fresh yam, which is easy to slip and hurt hands, so you can wash it with water and a little vinegar first, which can reduce mucus. Yam has fine texture and sweet taste. However, the yam skin is easy to cause skin allergy, so it's best to peel it. Don't touch the hand after cutting yam, wash it several times immediately, otherwise it will scratch and itch. Good yam skin is harmless, with mucus, snow-white fault, more mucus and less moisture. It can be fried or dried. Peeled food, in order to avoid hemp, thorn and other abnormal taste. Auricularia auricula, also known as black fungus, light fungus. Mycological classification belongs to basidiomycetes, Auricularia, auriculariaceae. It is dark brown in color, soft in texture, delicious in taste, rich in nutrition, and can be vegetarian or meat. It not only adds elegant demeanour to Chinese dishes, but also nourishes blood and keeps the face, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and other medicinal effects. The functions of Auricularia auricula are: Invigorating Qi and nourishing blood; moistening lung and relieving cough; anticoagulant; reducing blood pressure; anticancer; transporting blood. It can be eaten by the general population. Pumpkin taste sweet, warm, into the spleen, stomach, with Buzhong Yiqi, anti-inflammatory analgesic, detoxification insecticidal, hypoglycemic and thirst quenching effect. Chinese cabbage is a frequent guest on the table in winter. It has the reputation of "winter cabbage is as beautiful as bamboo shoots". It has high nutritional value. It contains more than 90% cellulose, and also contains vitamin C and vitamin E. in autumn and winter when the air is particularly dry, eating more Chinese cabbage can play a role in skin care and beauty. In order to make Chinese cabbage a delicacy, we should pay attention to washing before cutting. It is not suitable to use the method of squeezing juice after boiling to avoid the loss of nutrients. In particular, Chinese cabbage should be cut vertically. Some studies have shown that cutting in this way is better for water conservation. Secondly, Chinese cabbage is easy to ripen and vitamin loss is reduced; thirdly, Chinese cabbage cut along the silk can retain more crude fiber, which is more conducive to stimulate intestinal peristalsis. Chinese cabbage can not only be fried, but also be made into sauerkraut, pickles, pickles, dehydrated vegetables, dried vegetables, etc. it is a "versatile vegetable". A hot casserole of salted meat and vegetables, with delicious taste and rich nutrition, is the first choice for tonic in autumn and winter

Production steps:

Materials required:

Bacon: moderate

Yam: right amount

Auricularia auricula: right amount

Pumpkin: right amount

Chinese cabbage: moderate

Scallion: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh