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.