Practice of dried yellow flowers

First, raw materials:

1. Material: 50g of dried day lily, 25g of water-borne mushrooms, 25g of cooked bamboo shoots and 25g of carrots.

2. Seasoning: refined salt, monosodium glutamate, cooking wine, sesame oil, sugar, wet starch, raw oil and fresh soup.

Second, the method:

1. Soak the dried day lily in warm water, pick it out from old terrier, wash it and drain it. Wash and shred water-soaked mushrooms. Wash and shred winter bamboo shoots and carrots.

2. Put the oil in the wok and heat it to 70%. Stir-fry the day lily, winter bamboo shoots, mushrooms and carrots a few times, add fresh soup, cooking wine, refined salt, sugar and monosodium glutamate, stir-fry until boiling, and simmer until yellow.

When the food is delicious, thicken it with wet starch, don't fire it, pour sesame oil out of the pot and put it on the plate.

Press: This dish is made of day lily with the functions of clearing away heat and diuresis, detoxicating and detumescence, and mushrooms, winter bamboo shoots and carrots with the functions of anticancer, lowering blood pressure, nourishing and strengthening, clearing away heat and resolving phlegm and regulating qi. It is often used as a dietotherapy dish for lung heat, cough, excessive phlegm, damp-heat stasis, edema, unfavorable waterway, unfavorable urination, weak spleen and stomach, poor physique and improper diet. Daylily contained in Yunnan Chinese herbal medicine has the functions of nourishing blood, tonifying deficiency and promoting lactation. Regular consumption can also treat anemia, poor milk secretion and other diseases.

Chrysanthemum:

Raw materials:

0/00g of dried day lily/kloc-,20g of water-soaked mushrooms, 20g of winter bamboo shoots, 300g of vegetable oil (the actual consumption is about 30g), vegetarian soup, shredded ginger, soy sauce, yellow wine, refined salt, monosodium glutamate, dried starch and pepper oil.

prepare

(1) Soak the dried daylily in boiling water, wash it with clear water, squeeze out the water and divide it into 18 handfuls. Tie each root with 1 day lily, soak it with dry starch, put it on a chopping board, beat it into white silk with a small rolling pin, and put the shaken dry powder on a plate.

(2) Wash the mushrooms, remove the pedicels and cut into filaments, and cut the winter bamboo shoots into filaments.

(3) Heat the wok, put oil to 80% heat, fry the day lily into chrysanthemum shape, take it out, put the root up in a steaming bowl, and add shredded mushrooms and shredded winter bamboo shoots.

(4) Heat the wok, add vegetarian soup, soy sauce, yellow wine, refined salt and monosodium glutamate to boil, pour into a steaming bowl, steam in a cage for about 20 minutes, and take it out.

(5) Pour the soup in the steaming bowl into the frying pan and buckle the vegetables into the flat plate.

(6) Add a proper amount of vegetarian soup to the pot to boil, thicken it with wet starch, pour pepper oil, stir well, and pour it on the day lily.

Features: chrysanthemum-shaped, soft and tender, with strong taste, clearing away heat and diuresis, and lowering blood sugar.