Yao Zhu stewed towel gourd(xia ji qing re jie du zhi bao yao zhu hui si gua )

Yao Zhu stewed towel gourd

Introduction:

"Delicacy is not only about" delicacy and delicacy ", but also about" nourishment and sparseness ". Nourishing is "health preserving", dredging is "dredging the meridians" and "dredging the viscera". Only in this way can we not waste the benefits brought by delicious food. If, patronize Hu eat haisai, meimeizui, it is not far from death, ha ha! Therefore, to eat, we should pick up good food and eat what is good for people's health. Scientific diet, balanced nutrition and reasonable collocation are the ways to nourish one's health. In my opinion, food that is good for people's health should account for more food that they think is delicious. If it's good but not good, don't eat it at all. There are too many examples in the diet. We can't list them one by one in the passage. So, today, we'll pick up the same good one to eat! Today's dish is a soup dish for detoxification and health preservation in summer. The main ingredient is the most common "loofah", which is made with yaozhu. It's called "yaozhu stewed loofah". Here we mainly introduce "loofah". Luffa, also known as "Tianluo" and "shenggua", originated in India and was introduced to China in the Tang Dynasty. In compendium of Materia Medica, Li Shizhen said: "loofah, which was not heard before Tang and Song Dynasties, has been found in both north and south today. It is considered as a regular vegetable." Luffa is a kind of melon with high medicinal value, and the whole melon is a treasure, which is known as "fruit medicine". Luffa is sweet, cool and nontoxic. It contains saponin, citrulline, xylan, cellulose, protein, fat, sugar, calcium, phosphorus, iron, carotene and vitamin B, which is beneficial to human health. Luffa leaf clearing heat and detoxification; Luffa skin for golden sore and sitting board sore; Luffa flower for lung heat cough, sore throat and sinusitis; Luffa seed for limb swelling, stone drenching and intestinal wind; Luffa collateral for chest and rib pain, abdominal pain and low back pain; Luffa vine for numbness and edema of waist and knee; Luffa root for migraine, mastitis and sore throat. To sum up, towel gourd tastes sweet and cool. It's the most suitable for summer. It's good for frying, stewing, burning, stewing, frying, or making soup! "

Production steps:

Step 1: peel luffa and cut it into hob pieces with a knife

Step 2: then cut the onion and ginger

Step 3: heat the frying spoon on the fire, add a little oil, saute shallot and ginger, add a little water, put in yaozhu, and then pour in a little yellow rice wine

Step 4: bring to a boil over high heat for about 8-10 minutes, then use a spoon to crush the yaozhu in the pot

Step 5: press the broken yaozhu, add chicken soup and bring to a boil

Step 6: after boiling the soup, season with salt, chicken powder and white pepper

Step 7: pour in the towel gourd and cook for 2-3 minutes

Step 8: thicken with starch, bring it to a boil, gelatinize and remove from the pot

Step 9: after the pot, pour into the soup basin and serve

Materials required:

Luffa: 500g

Yaozhu: 20g each

Shaoxing yellow rice wine: 5g

Chicken soup: 1000ml

Salt: 5g

White pepper: 3 G

Chicken powder: 2G

Scallion: 15g

Ginger powder: 10g

Cooking oil: 3 G

Starch: appropriate amount

Note: this soup features light color, soft and smooth towel gourd, salty taste and delicious soup. Warm tips: 1, towel gourd to choose some tender, pinched by hand, feel hard for better. 2. There is no chicken soup. It's OK to use the clear soup sold in the supermarket. 3. Yao Zhu must be cooked soft and rotten. After cooking, it doesn't need to be crushed with a spoon. 4. The Luffa can be thickened when it is seven or eight mature, and the temperature will be higher after thickening. When the sauce is gelatinized, the Luffa is just ten mature, and the taste is the best at this time. This summer heat clearing "yaozhu stewed towel gourd" is ready for your reference. I hope you like it.

Production difficulty: Advanced

Craft: Stew

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xia Ji Qing Re Jie Du Zhi Bao Yao Zhu Hui Si Gua