Recipe: Bamboo squash soup

Home Cooking Recipe: Bamboo squash soup

Notes:

Bamboo raft is a valuable edible fungus, and it is also a medical rookie. It has been listed as a “court tribute” in history. It is a famous national dish in modern times and a good food therapy. It is rich in nutrients. It is determined that dried bamboo stalk contains 19.4% crude protein, 2.6% crude fat, and 60.4% of soluble nitrogen-free pour, including 4.2% saccharide, 8.4% crude fiber, and 9.3% ash. It has a significant effect on the treatment of hypertension, neurasthenia, gastrointestinal diseases, etc., can prevent cancer and fight cancer, and lose weight. It also has a special anti-corrosion function. In the summer, it is added to the bamboo chop cooking dish and the meat does not change for many days.

Ingredients:

Steps:

  1. Bamboo buds, day lily foam, wash into the stew, add appropriate amount of water, salt, a small amount of cooking oil. (You can use sesame oil, but I don't like the taste of too much. I personally think it is better to use oil without taste.)

  2. Put it in the steamer and steam for 20 minutes.

  3. Add sliced ​​cucumber slices and steam for 5 minutes.

Tips:

Cucumbers don't need to be peeled, green and green, and they look good in the soup. My knife is generally good, just use a plane to plan a large piece.


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