Shredded Chicken, Wood-ear Mushroom and Eggplant Soup (4307)

Lower cholesterol, soften blood vessel and clear blood clot.


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Shredded Chicken, Wood-ear Mushroom and Eggplant Soup

SYMPTOMS:

High cholesterol.

THERAPEUTIC EFFECTS:

Lower cholesterol, soften blood vessel and clear blood clot.

INGREDIENTS:

  • Wood-ear mushroom 木耳 – 15gm
  • Chicken or lean pork 肉絲 – 120gm
  • Egg plant 茄子 – one
  • Zhejiang vinegar 浙醋 – two spoons

1.   Soak mushroom until soft, remove stem and cut into fine stripes.

2.   Wash meat and cut into same fine stripes and season with sugar, salt, pepper, cooking wine, corn starch and a little sesame oil.

3.   Wash egg plant and cut the same.

4.   Boil about 3 cups of water in a pot and add mushroom to cook for 15 minutes.

5.   Add egg plant to cook for another 5 minutes and then add meat and vinegar. Cook until meat is just done (about 5 minutes), add seasoning to serve.

6.   Eat content with soup.

USAGE:

No limitation.



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