The ashwagandha is not only nutritious, but also delicious, can be cooked into a variety of delicious dishes, cooked with fresh, crispy, tender characteristics. It can be fried, roasted, measured, stewed, cold, soup, stuffing and other ways of eating. Cold texture is crisp and refreshing, fried food is crisp and tasty, and the flavor of soup is especially good. Burning candles with "a bubble can be used, always cooking is still crisp" characteristics. So many modern culinary masters are very much respected the use of ashwagandha to do a variety of dishes, but also the modern family table rare "mountain treasures". Ingredients: 1 ashwagandha 1 winter melon 500g bean seedlings 50g ginger 6 slices soy sauce 1 teaspoon (5ml) salt 1/2 teaspoon (3g) sugar 2 teaspoons (10g) chicken 1/4 teaspoon (1g)

Practice: 1) ashwagandha with warm water, soaked, fished out and washed and drained, filtered the soaking water standby. Peel and de-seed winter melon and wash, then cut into 2cm thick pieces. The bean sprouts are washed.

2) pot of oil, high heat heating to 7% heat, put the ash tree flower fried 10 seconds out. Add winter melon pieces and fry for 20 seconds.

3) frying pan into a small amount of oil, put ginger slices burst incense, pour into the winter melon and ashwagandha, and then pour into the filtered ashwagandha water, not more than half of the amount of vegetables can be, and then adjust the soy sauce, salt and sugar and stir well, cover and simmer on medium heat for 3 minutes, to be a little dry soup, put the beansprouts, sprinkle chicken stir out of the pot can be. Ingredients: ashwagandha, pork ribs, soy sauce, cooking wine, rock sugar, onion, ginger, dashi, chicken essence

Practice: 1, will be washed with water, blanch to the surface of the pot to brown, fished out and drained water standby, ashwagandha soaked with warm water, wash the surface sediment, water standby;

2. blanched pork ribs under the frying pan, add 4-5 grains of rock sugar, stir-frying over medium heat until the rock sugar melting;

3. Pour 1 tablespoon of cooking wine, 3-4 tablespoons of soy sauce, green onions and ginger, dashi, add the right amount of water over the ribs, with a high fire boil;

4. Boil, turn to medium heat stew for about 5 minutes, put in the soaked ashwagandha, and then pour into the soaked ashwagandha of the water, with a medium fire stew for about 10 minutes, or broth can be collected thick, before the pot, add 1 tablespoon of chicken essence to enhance the flavor. Ingredients: chicken, gray flowers, ham slices, ginger, green onions.

Seasoning: cooking oil, salt, monosodium glutamate, chicken essence, yellow wine, pepper.

Features: fresh and fragrant, nourishing and nourishing.

Practice: 1, first cleaned the earth chicken in a pot of boiling water blanching, and then put into a casserole, add water, yellow wine, ginger pieces, green onion knots, ham slices, with a strong fire, and then stewed on a low fire for 2 hours.

2. After stewing, add chicken essence, monosodium glutamate (MSG), salt and hydrated ashwagandha, and stew for another 15 minutes.

3. Finally, add pepper to taste. Ingredients: rice (slightly hard, scratch) 1000 grams, 4 eggs, 75 grams of ashwagandha, 75 grams of cooked ham, l rib grams of cooked lard, cooking wine, soy sauce, monosodium glutamate, garlic, ginger, appropriate amount.

Features: fragrant and not greasy.

Practice: ① eggs beaten, flat pan oil will be fried into both sides of the egg slightly yellow, cooled and diced. Drain and dice the hydrated ashwagandha, and dice the cooked ham; cut the head of garlic with a flat knife and pat it.

② frying pan cooked lard burned to 60% hot, first into the garlic paste, ginger, chestnut mushrooms diced fried a few times, and then into the cooked ham diced, egg diced fried a few times, and then finally put the rice stir-fry, add some cooked lard, cooking wine, soy sauce, monosodium glutamate stir-fry through, you can be on the table. Ingredients: 50 grams of dried ashwagandha, 50 grams of lean pork, 10 grams of seaweed, 10 grams of carrots, 250 grams of tofu, 10 grams of black fungus, 2 eggs, 10 grams of squid, salt, monosodium glutamate, green onions, ginger, lard, sesame oil, soy sauce, appropriate amount.

Method: ① will be divided into 4 blocks of tofu into the hot oil and fried to golden yellow fish out, with a fruit knife to cut one side, dig inside the tender tofu to be used.

② Ashwagandha, pork, seaweed, carrots, fungus, squid minced, eggs fried and chopped, plus salt, pork, monosodium glutamate, sesame oil, egg white paste will cut the mouth of the tofu sticky good, steamed on the drawer, plate. Soy sauce, salt, soup made of red sauce poured on the tofu.

Features: crispy and fragrant, soft and tender. Ingredients: 50 grams of gray flowers in water, 40 grams of cooked bamboo shoots, 25 grams of seaweed, 2 blocks of dried tofu, 50 grams of meat, 2.5 grams of refined salt, 15 grams of soy sauce. MSG 2 grams, 20 grams of peanut oil, 15 grams of sesame oil, 1.5 grams of ginger, 1000 grams of fresh soup.

Features: fresh and flavorful.

Practice: ① gray tree flowers, cooked bamboo shoots, meat, dried tofu cut into fine silk, purple pick clean and break broken to use.

② frying pan 20 grams of oil, burned to seventy hot, into the soup 1000 grams, at the same time the ash flower, bamboo shoots, meat, dried tofu shredded and crushed seaweed all under the pot, and put into the sauce, salt, monosodium glutamate, ginger, and other seasonings burned to the broth to the roll, drizzled with sesame oil, from the pot to pour into the soup pot into the soup that is.

Oil smothered straw mushrooms ashwagandha

Raw materials: 25 grams of dried ashwagandha, 200 fresh straw mushrooms, 3 slices of green onion, 3 slices of ginger, 1 teaspoon (5 ml) of soy sauce, oil, salt, sugar in moderation.

Preparation: 1) Soak the gray flowers in water, tear them into small slices, and strain the soaking water for later use.

2)Wash and cut the straw mushrooms.

3)Wash and slice green onion and ginger.

4)Pour in a pot of water, heat until boiling, then pour in the ashwagandha and straw mushrooms to blanch for 2 minutes, then fish out and drain.

Cooking: 1) Heat the oil in a frying pan to 70%, add the onion and ginger slices and stir-fry for 2 minutes.

2)Pour in the filtered ashwagandha water, not more than half of the amount of vegetables, add soy sauce, salt and sugar and stir well, cover (leave a small gap) and simmer for 2 minutes, until the soup is slightly dry.

Warm tips: this dish can be eaten hot and cold. If in summer, fried this dish, until cooled down into the refrigerator after chilled to eat, taste better. When stewing vegetables, leave a small slit in the lid to help steam emanation, can be faster to collect dry soup.