White mackerel

By VicentaLakin

White mackerel
In the summer, the weather is hot and people's appetite is dim. Today, a light vase was made, with green vegetables, white mushrooms, and a shrimp skin, fresh mouths, salty mouths, simple, nutritious, delicious

Recipe Recommendations

  • small green vegetables 400g
  • white jade mushroom a box of
  • shrimp skin appropriate amount
  • edible oil appropriate amount
  • soy sauce appropriate amount
  • cooking wine small amount
  • salt small amount
  • garlic number lobe
  • chicken essence small amount
  • white sugar small amount
  • Jiang a small piece

Steps for White mackerel

  • Make White mackerel step 0
    1
    A box of platinum mushrooms, cut to the root and wash the spare
  • Make White mackerel step 1
    2
    The vegetables are washed and the leaves split
  • Make White mackerel step 2
    3
    Chon goes to wash his skin, slit his skin, cut his garlic, spare
  • Make White mackerel step 3
    4
    Shrimp skin, spare
  • Make White mackerel step 4
    5
    Hot pots of cold oil. Put it in ginger and garlic
  • Make White mackerel step 5
    6
    Join the shrimp skins
  • Make White mackerel step 6
    7
    Join the greens and fire
  • Make White mackerel step 7
    8
    Scrambled and softened into white mushrooms
  • Make White mackerel step 8
    9
    Join the green leaves
  • Make White mackerel step 9
    10
    Swallow in the right amount
  • Make White mackerel step 10
    11
    Add a little sugar, a little fried, a little salty, a little salty, a little chicken
  • Make White mackerel step 11
    12
    Done
  • Make White mackerel step 12
    13
    It's simple, it's delicious, it's perfect for family in the summer

    • White mackerel Make Tips

    White jade mushrooms contain higher protein than ordinary vegetables, with a suitable proportion of essential amino acids. They also contain various trace elements and other substances essential to the human body, so they should be consumed regularly to achieve good health benefits. They are rich in nutrients, containing large amounts of polysaccharides and various vitamins; frequent consumption improves human metabolism and lowers cholesterol content. Green vegetables are low-fat vegetables containing dietary fiber that can bind with bile salts, cholesterol, and triglycerides in food, thereby reducing lipid absorption, thus they can be used to lower blood lipids. Traditional Chinese Medicine believes that green vegetables are cold in nature and can easily damage the spleen and stomach; a slight amount of coldness must be warmed to moderate its cold properties. They have the effect of invigorating blood circulation, removing blood stasis, and dissipating swelling, and can be used for postpartum blood stasis and abdominal pain as well as for treating boils and erysipelas. Regarding detoxification and reducing swelling, the plant hormones contained in green vegetables can increase enzyme formation and have an adsorptive and repelling effect on carcinogens entering the human body, thus providing anti-cancer functions. In addition, they can promote blood circulation, enhance the liver's detoxification mechanism, and treat skin sores and breast abscesses. To relax the bowels, green vegetables contain a large amount of plant cellulose, which can promote intestinal peristalsis, increase stool volume, and shorten the retention time of stool in the intestinal cavity, thereby treating various types of constipation and preventing intestinal tumors. They are indicated for the treatment of wandering wind, erysipelas, boils on the hands and feet, breast abscesses, habitual constipation, calcium deficiency in the elderly, and other ailments.

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