Preparation method
Stir-fry the tongue
Ingredients: 350 grams of jingxi shi tongue (sand clams), 10 shiitake mushrooms, 15 grams of jingdong shoots, 20 grams of mustard petioles, 1 teaspoon each of rice wine and white soy sauce, 50 grams of soup, sesame oil, corn starch, sugar.
Preparation method: (1) Remove the xishi tongue meat from the skirt, each one is sliced into two connected fans, and washed. Cut the petiole of mustard into diamond-shaped slices with a side length of 2 cm, the shiitake mushrooms into 3 slices each, and the winter shoots into thin slices 2 cm long and 1.5 cm wide. White soy sauce, monosodium glutamate, sugar, sake, sesame oil, soup, wet starch are mixed into a marinade. (2) Put the sliced Xishi tongue meat into boiling water and blanch it, and drain the water. Heat the pot, heat the oil, put the mustard petiole, shiitake mushrooms, winter shoot slices into the slightly stir-fry, then pour in the marinade to boil the carrot, when the juice is sticky, put in the Xishi tongue meat slices, quickly stir-fry a few times.
Therapeutic value
Meat of the clam family Cyprinidae. Xi Shi tongue is also known as car clam, soil spoon, sand clam. It is distributed along the coast of china. After obtaining, take the meat and wash it fresh.
Sweet, salty and cool. It can nourish the yin and vitality, cool the liver and the eyes, and clear the hot breath. It is used for stomach heat and thirst, liver fever and red eyes and hot evil yin, virtual wind internal movement, etc.
