Stewed towel gourd with mushrooms(si gua za gu bao )

Stewed towel gourd with mushrooms

Introduction:

"Light dishes are suitable for all seasons, with less salt, less oil, less meat and no monosodium glutamate but no loss of flavor. Mixed bacteria pot is more suitable for young and old people. Simple, original flavor has always been my preference for cooking, but also because I'm clumsy and slow, often the second dish is ready, and the first dish is cold, so I like to use casserole to serve dishes. It's very warm, and it's still hot after all. However, it is not recommended to use casserole directly for cooking. On the one hand, it is easy to crack, and on the other hand, the capacity is too small. My pig iron pot is very good. Although it is heavy, it can get twice the result with half the effort. "

Production steps:

Step 1: cut all kinds of materials. Agaric to soak in salt water for an hour in advance, and rub clean.

Step 2: boil water, add dried fungus and shrimp, and cook for 10 minutes.

Step 3: add mushrooms and fresh bamboo shoots and cook for another 10 minutes.

Step 4: at this time, the soup taste is very fresh, seasoning with salt. Add towel gourd, Flammulina velutipes and day lily, and continue to cook for 5 minutes

Step 5: put everything in a casserole and scoop up 2 tablespoons of soup. The soup left in the pot is put in everyone's bowl. There is no monosodium glutamate, but it is very fresh and sweet.

Materials required:

Towel gourd: 1

Flammulina velutipes: 1

Fresh mushrooms: 7

Fresh bamboo shoots: small amount

Dried prawns: small amount

Yuner: right amount

Daylily: small amount

Salt: right amount

Oil: right amount

Note: the above amount is optional, but the soup with this kind of food and amount tastes better. It is recommended to use dried shrimps instead of shrimps.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: light

Chinese PinYin : Si Gua Za Gu Bao