Stir-fried leeks with cordyceps, flowers and fungus
Overview
Cordyceps flower has a beautiful golden color. Cordyceps flower has the medicinal effects of Cordyceps, but it is not as expensive as Cordyceps and tastes good. It is mild in nature and sweet in taste, and has the functions of nourishing the lungs and kidneys, relieving coughs, replenishing deficiency, and nourishing essence and qi. Its characteristics are: 1. It nourishes the lungs and kidneys, but it is nourishing but not harsh. Since the tonic is not intense, dryness of the mouth or even internal heat will generally not occur; 2. It nourishes the lungs and kidneys, but is nourishing but not greasy. Because it is nourished gently, it will not disturb the stomach or turn off the appetite, thus affecting digestion and absorption. 3. Traditional Chinese medicine often says that deficiencies cannot be replenished, and it is difficult for those with physical deficiencies to use ginseng and velvet antler to replenish vitality and yang energy. If you use cordyceps to supplement, you have not seen the phenomenon of deficiency not being supplemented. Cordyceps flower can be used in many ways, including stewing, stir-frying, and salad dressing. Cordyceps flower is not expensive, but has high pharmacological value. It is an easy-to-use health food. Suitable for mental workers; suitable for people who are prone to fatigue, colds, frailty and low immunity. The combination of Cordyceps flower and chives doubles the effect of nourishing kidney qi.
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Ingredients
Steps
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Wash and drain the Cordyceps flowers and set aside. Cut the leeks into sections and separate the leaves and stems. Soak the fungus and cut into shreds. Break the dried chili peppers and remove the seeds.
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Heat the cold oil in the pan and add the leek stems and chili peppers.
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Add the Cordyceps flowers and stir-fry quickly.
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Add fungus and leek leaves.
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Finally add salt and take out the pot. (You can also add a little light soy sauce to enhance the flavor. The leeks and cordyceps flowers themselves are very fresh, so I didn’t add light soy sauce)
