Health Pumpkin Cup

Moisturizes the lungs, protects the liver, relieves cough, fights cancer, nourishes, strengthens bones, protects the stomach . . . . . A health-care pumpkin cup with multiple functions

Moisturizes the lungs, protects the liver, relieves cough, fights cancer, nourishes, strengthens bones, protects the stomach . . . . . A health-care pumpkin cup with multiple functions

Material

Pumpkin juice 700ml
pumpkin 1
Flammulina velutipes 100g
Winter Mushroom 20g
Flower Mushroom 10g
Pleurotus eryngii 350g
Agrocybe aegerita 100g
Chanterelles 200g
Coprinus comatus 150g
shallot 5g
ginger 5g
salt 5g
Oyster sauce 10g
Chicken powder 5g
Flour 5g
Abalone juice 5g

Squeeze some of the pumpkin and set aside. Remove all the mushrooms and cut them. Wash and set aside.

Cut a bite with a flower knife and take out the melon pouch to make it into a cup

Put the small pumpkin into the steamer and steam it to take out.

Add ginger and green onion to the chicken oil and set aside. The remaining oil residue is added with water and the mixed mushrooms are rolled slightly.

Remove the boiled mixed mushrooms and drain to remove the oil residue and ginger onions.

Add another pot of fried chanterelles, pour the mushrooms and stir fry.

Add the squeezed pumpkin juice into the seasoning and simmer until the flavor is good, then add thin scallops to the melon cup.

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