[Practice of water chestnut fructose]_how to do _ practices Daquan

[Practice of water chestnut fructose]_how to do _ practices Daquan

When I first heard of water chestnut, I mixed it with longan, and then longan was also called longan.

Water hyacinth is a Chinese medicinal material, with a layer of pod-like shell on the outside, which has a good nourishing effect on the spleen and stomach.

The method of pineapple fructose is relatively simple. If you find it troublesome, just boil the water and add sugar and pineapple fruit. The taste is just the ordinary syrup taste, mainly its traditional Chinese medicine value.

The first water hyacinth fructose approach.

Nine-layer skin has high nutritional value. Pingweigan is a bit like chestnut, but it tastes better than chestnut. It warms the stomach and strengthens the spleen. First tear the fungus into small flowers.

Put the right amount of water in the pot, put the nine-layer skin Tremella into the pot and cook until the Tremella is slightly sticky, then add rock sugar according to personal taste.

If you use fresh lily, you can dry the lily later and put in a small amount of Chinese wolfberry or red date longan.

The second water hyacinth fry ribs.

Steps: 1. Wash the water hyacinth and boil it with boiling water to remove the black hard shell and a layer of hard film.

2.

Marinate the pork ribs with salt, oil, raw flour, and ginger for a while.

3.

Burn the ribs and remove the blood.

4.

Simmer ginger and garlic in hot pan with cold oil and stir-fry pork ribs.

5,

Add the water hyacinth and stir fry.

6.

Fry until the ribs are slightly browned, then add warm water. The ingredients are not too much. Do not use too little water. It will taste more delicious after a long time.

7.

Add some old soy sauce, soy sauce, rock sugar to taste, cover with a small saucepan.

8.

焖 About 20?
After 25 minutes, when the soup is almost collected, add some salt and oyster sauce.

The third water hyacinth yellow pheasant.

1.

Wash the chopped chicken pieces, add soy sauce, oyster sauce, white wine, caster sugar, raw flour, mix well and marinate for 15 minutes, 2.

Heat the pan and pour in an appropriate amount of oil. Add garlic, ginger, and simmer until golden brown. 3.

Pour in chicken nuggets, stir-fry until golden brown, then pour in water hyacinth, add 2 bowls of water to boil, and simmer for 20 minutes on medium heat.

The fourth water hyacinth soup.

1. Put the ginger slices, chicken nuggets, chicken feet, chayote, wolfberry, candied dates, and peeled water hyacinth in order after the water is boiled. 2. Stew for 2 hours under mild fire, and put salt appropriately.

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