Zucchini vermicelli pot
By 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.
Recipe Recommendations
Steps for Zucchini vermicelli pot
1
Peel and cut zucchini in half, remove the flesh, and then cut into thin slices.
2
Soak the vermicelli with water to soften.
3
Soak shrimps in water.
4
Put oil in the casserole, heat it, and add zucchini.
5
Pour in half a can of chicken soup and water.
6
Add dried shrimp and cook until zucchini is soft.
7
Soak wolfberry in water for hair.
8
After boiling zucchini until soft, add the vermicelli to boil.
9
Season with salt, add medlar to decorate.Zucchini vermicelli pot Make Tips
1. The chicken soup has become salty, so I usually don't put salt in it when appropriate.