light Recipe
AyanaRempel
Zucchini vermicelli stew is a common practice in Cantonese cuisine. Chiegua, also known as hairy melon, is a variety of winter gourd that is native to southern China. Both old and tender melons of chiegua can be eaten. It is a kind of melons that are rich in nutrients, delicious in taste, and suitable for frying and making soups. The meat of tender melons is smooth and light, and tender melons are best for cooking. Among melon vegetables, chiffonella has low sodium and fat content, and regular consumption can play a role in weight loss. Chiucua has the effects of clearing heat, clearing summer heat, detoxifying, diuretic, and swelling swelling. It also has a certain auxiliary effect on the treatment of kidney diseases, edema diseases, and diabetes.
EmelieWill
Chayot is also known as Hayren melon, Anjin pumpkin, Yao pear, Shougu melon, Hezhang melon, Wannian melon, etc. It belongs to a rare winter vegetable variety of the cucurbitaceae family. It originated in Mexico and the Indonesian Islands and was introduced to my country from Japan in the early 19th century. The bergamot is shaped like two palms pressed together, meaning Buddhist blessings, so it is called "bergamot" and "Fushou" and is deeply loved by people. Chayot is crisp, juicy, delicious and has high nutritional value. It can be used as a dish or eaten raw as a fruit.
KimQuigley
Lotus root is slightly sweet and crispy. It can be eaten raw or cooked, and has quite high medicinal value. Its roots, leaves, flowers, whiskers and fruits are all treasures and can be used as nourishment and medicine. <br /><br />Lotus root exudes a unique fragrance and also contains tannin, which has a certain effect of strengthening the spleen and diarrhea. It can enhance appetite, promote digestion, appetizing and healthy middle, and is beneficial to people with poor appetite and loss of appetite to restore health. It has obvious effects of replenishing qi and blood and enhancing human immunity. <br /><br />Pork is the main non-staple food in daily life. It has the functions of replenishing deficiency and strengthening body, nourishing yin and moistening dryness, and enriching muscles and moisturizing skin. Anyone who is weak after illness, has blood deficiency after childbirth, and has yellow face and thin can be used as a nutritious and nourishing product. <br /><br />Lotus root pork porridge. Lotus root has the effects of strengthening the spleen, appetizing appetite, nourishing blood, promoting muscle, and stopping diarrhea. Coupled with pork that nourishes yin and moistens dryness, warms and nourishes qi, it has the effects of nourishing yin and strengthening the spleen and stomach. Suitable for treating fatigue, fatigue, emaciation, dry cough, thirst and other diseases.
HaileyProhaska
Xiangsha taro is a taro variety unique to Qidong. Qidong is an alluvial plain, which is very suitable for the growth of taro. This kind of soil-cultivated taro tastes very fragrant, sticky but not greasy, and has an excellent taste. The appearance of Xiangsha taro in Qidong is not much different from other places, but the varieties are not the same. This kind of taro is both "fragrant" and "sandy", has a pure taste, and is moderately soft and soft in the mouth. Unlike other varieties of taro, it is either too soft and sticky, or it is chewable, giving people the feeling that they cannot burn. <br /><br />There are many ways to eat Xiangsha taro. One is dry roasting, which means boiling with the skin, peeling the skin after cooking, and dipping in the seasoning to eat. One is stewing taro, which means that the taro is cooked, peeled, cooled, and then stewed with oil. In order to make the taro taste more delicious, add salt, monosodium glutamate and finely chopped garlic leaves. There is also one that is braised with chicken, pork, eel, etc. to make a dish. When such dishes are served, people's attention is often all on taro. Because taro is highly absorbent, it can absorb the delicacy of chicken, meat and fish. It has a unique natural flavor and is very popular. Therefore, all meat dishes made with taro, although taro is a foil, the first to be "eliminated" is taro, which is really "anti-customer dominated." In addition, Xiangsha taro can also be cooked with pumpkin or sweet potato to complement each other. <br /><br />Xiangsha taro is also a good gift to relatives and friends. Before August and a half of the lunar calendar, it is the season when Xiangsha taro is harvested in large quantities. At this time, rural people who go to the city or go to other places to visit relatives and friends often send a bag of taro as a gift. Although it is not valuable food, it can express the kindness of the giver and is very popular with the owner.
