I'll be back
By VicentaLakin
The mackerel is a valuable food fungus that has historically been classified as a “magistrate tribute” and has recently been used as a national cuisine and as a therapeutic food. The mackerel has the effect of supplementing strong, gas-enhancement brain and the health of the Ning God; filling the venom, curing the lungs to cough and hysteria. Bamboos can protect the liver and reduce the accumulation of abdominal fat, which is commonly known as “shaving oil”. The winter melons have thermal acupuncture, and they're dry. The efficacy of water sterilisation and thermal detoxification. The same diet acts as a heat-resilient and ablaze。
Recipe Recommendations
- winter melon appropriate amount
- bamboo fungus appropriate amount
- shrimp appropriate amount
- Strong and mellow soup appropriate amount
- qingshui appropriate amount
- green onion appropriate amount
- refined salt appropriate amount
Steps for I'll be back
1
It's 10 minutes of light water
2
After a bubble, remove the netted part of the bamboo
3
Cut off the bacterium cap and cut inches
4
The melon washes off the skin and cuts into small squares
5
Add a proper amount of water to the pot and bring in a very high soup
6
When the fire boils, the walnuts cut in pieces
7
Join the clean mackerel
8
Add clean shrimp
9
We'll boil the melon in a semi-transparent form, and we'll bring in the right amount of saltI'll be back Make Tips
A: After soaking, the bamboo fungus should have the "flower" (the net-like cap where the aroma is most concentrated) removed. Cut off the cap and keep only the stem to remove any off-putting flavors.
B: Dried shrimp is used to enhance the flavor. I originally intended to use dried scallops but didn't have any at home, so I couldn't be bothered to buy them. You can substitute them with dried scallops to make the broth fresher and sweeter.
C: Bamboo fungus has a cooling nature, so people with weak spleens and stomachs should not eat too much.