\”Jin Gua is also the pumpkin we often eat. In our countryside, every family will put a few pumpkins when the New Year is celebrated, because our countryside can be called golden gourd in the countryside. Gold.
Tremella, we will buy some back when our hometown is in the New Year, because it is not only nutritious, but also white as jade, so put on pumpkin and Tremella, which means Jin Yutang. \”
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The practice of golden gourd Tremella-Golden Yumantang — Golden Gourd Tremella Skin_How to Main
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ingredients details
- 1
Prepare the material.
2
Jintou cut off the skin and cut into small pieces.
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3
The corn was washed and the corn kernels were raised.
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4
Wash the onion and cut it into small grains.
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5
Tremella is boiled with warm water.
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6
Chicken chopped and chopped into fur.
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7
Put 10 grams of butter in the pot, heat the low heat.
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8
Put 15 grams of onion and fragrance.
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9
Add corn kernels and golden melon grains and stir fry.
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10
Add 180 grams of water.
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11
After boiling the high heat, pour it into the food mixer.
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12
Add whipped cream and stir it into juice for later use.
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13
Take out the soaked white fungus, remove the yellow part of the ethical part, and pick it into a small flower.
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14
Add an appropriate amount of water.
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15
Boil medium and small until it is rotten.
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16
Put 40 grams of butter in the pot.
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17
After the small fire melts, add the flour with a spoon.
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18
Each plus must be stirred and then added.
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19
After frying it, the butter fried noodles are fried, and shovel out.
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20
Wash the pot and put it in the last 10 grams of butter.
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21
After the butter is dissolved, add the remaining 15 grams of onion grains, stir -fry, and add chicken.
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22
Stir -fry, add butter fried noodles after the chicken is discolored.
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23
Add Xiao Xu Qingshui.
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24
Pour in Jingua corn juice and boil on high heat.
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25
Add the cooked white fungus and stir while cooking.
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26
Add the salt to season according to personal taste.
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27
Finally, add the squeezed cream decoration.
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28
Gold and yellow, good.
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29Simple and nutritious.
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30Jin Yumantang, one year better than year.
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