The puffer fish contains protein and a variety of trace elements, which helps to accelerate metabolism and enhance the immune function of the body after eating. The puffer fish with low fat and low heat is the favorite of dieters. Cooking with Tricholoma, which is delicious, supplements vitamin C and burns fat, is a necessary slimming meal when losing weight. Pufferfish can be fried, mixed and made into soup, but no matter which method is chosen, it should not be cooked for too long, so as not to affect its fresh, sweet and crisp taste.

Name of the menu: Fried Tricholoma with Puffer.

Preparation materials: 500 grams of pumpkin and 350 grams of mushroom.

Accessories: 1 piece of ginger, 3 pieces of garlic.

Production method:

Step 1: After washing the watermelon, scrape off the epidermis with a scraper, cut off the top and root, then cut it in half and cut it into small slices. Pour Tricholoma into a pot, add baking soda and salt and soak for 10 minute, then cut off the roots, scrape off the black spots on the surface and cut into thin slices. Boil water in a pot. After the water is boiled, pour the Tricholoma into the wok and blanch. This step is mainly to remove the smell of bacteria inside, and then pour out the control water for later use.

Step 2: Next, wash and boil the wok, add a little cooking oil, heat the oil, pour the minced onion, ginger and garlic into the wok and saute until fragrant, and pour the pumpkin into the wok and stir-fry until it is broken.

You don't need to drain the water when frying pumpkins, because pumpkins themselves have a lot of water and will ooze juice during frying. If the water is drained, the taste will not be so fresh and sweet.

Step 3: When the pumpkin is fried until soft, you can pour in the dried mushrooms. Finally, add a little edible salt, pour a little soy sauce and mix well, and then serve. The whole process is very simple and automatic.