At the turn of spring and summer, zucchini is on the market and cooked with vermicelli, yasu and ham. It is refreshing and delicious. It is a light and delicious home-cooked dish in early summer.
Cordyceps flower has a beautiful golden yellow color. It is peaceful in nature and is neither cold nor dry. It has the effects of replenishing the lungs, replenishing the kidney, protecting the liver and nourishing the liver. It mainly treats cough and shortness of breath caused by deficiency of both the lungs and the kidneys. Modern medicine has also found that it has the effect of balancing hormones and improving immunity. It has considerable tonic effects and is most suitable for people with liver and kidney yin deficiency. Therefore, this dish is not only delicious, but also slightly nourishing. It is a delicacy for conditioning the body at the turn of spring and summer.
Yaozhu zucchini vermicelli pot
By EnricoHuels
Recipe Recommendations
- Chieh-qua of 2
- Jiang Yaozhu 40～50 grams
- ham 50 grams
- the Cordyceps militaris 20 grams
- salty and fresh
- pot
- half an hour
- simple
Steps for Yaozhu zucchini vermicelli pot
1
Prepare the above materials, rinse the Yao Zhu and Cordyceps flowers slightly, then soak for 20 minutes, soak the vermicelli until soft, and then dump the water. Do not pour the water used to soak the jade pillars and Cordyceps flowers. 3 Soak various materials separately. Shred ham. Prepare minced garlic, shredded ginger, and chopped green onion. After soaking the jade pillars soft, pinch them open with your fingers and make them silky.
2
Scrape the zucchini, cut it in half, and cut it into diamond-shaped flower.
3
Heat the iron pan, add oil, and stir fry the garlic and shredded ginger.
4
Add zucchini and remember to stir-fry both sides.
5
Add boiling water to the pot, soak zucchini, and add shredded yasu and Cordyceps flowers (including the soaked water). Cover and bring to a boil over high heat.
6
Transfer all the ingredients in the iron pot to the casserole, be careful of splashing hot soup. Cover and burn for 15 to 20 minutes.
7
Cook until the zucchini is thoroughly cooked and the soup is 90% dry. Add salt, pepper, and chopped green onion to serve.