Braised white gourd with Agaricus blazei(ji gu shao dong gua )

Braised white gourd with Agaricus blazei

Introduction:

"Wax gourd is sweet, light and cool in nature. It has the functions of moistening the lung and generating fluid, resolving phlegm and relieving thirst, diuresis and detumescence, clearing heat and removing heat, detoxifying and discharging pus. It can be used for thirst due to summer heat and expectoration due to phlegm heat. Wax gourd is an ideal daily food for relieving fever and diuresis, and the effect is more obvious when the skin is cooked together

Production steps:

Step 1: peel and wash wax gourd and cut into small squares on the side close to the skin; wash and tear Agaricus blazei mushrooms into small pieces; shred ginger and green onion; mix minced meat with starch and salt.

Step 2: heat the oil in the pan, saute shredded ginger and add wax gourd to fry for a while.

Step 3: stir the wax gourd aside, add the Agaricus blazei mushrooms and stir fry evenly.

Step 4: stir fry with salt and pepper, add some water and simmer for a while

Step 5: stir the white gourd and Agaricus blazei mushrooms aside, add minced meat and spread.

Step 6: season, thicken and serve.

Materials required:

Wax gourd: 200g

Agaricus blazei: 100g

Minced meat: 50g

Scallion: 1

Ginger: 2 tablets

Oil: 1 teaspoon

Salt: a little

Pepper: a little

Starch: a little

Precautions: 1. Wax gourd is cool and not suitable for raw food. 2. It is not suitable for those with deficiency of spleen and stomach and deficiency of kidney.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Gu Shao Dong Gua