Braised Pork with Ci Mushroom
by Simple cooking
Favorite
Difficulty
Easy
Time
1h 30m
Serving
3
Ci mushroom, also known as wild rice, swallowtail grass, and white chestnut, is a perennial aquatic herb. The shape of Ci mushroom is similar to taro but not as hairy as taro epidermis, and the taste is like chestnut but not as sweet as chestnut, with a bit bitterness in the glutinous flour. Sagittarius is rich in various nutrients such as starch, protein, fat, vitamins, calcium and phosphorus, especially the phosphorus content is 5 times higher than taro and potatoes, and nearly 11 times higher than sweet potatoes. In traditional Chinese medicine, Ci mushroom has a sweet and smooth nature, nourishes the lungs, nourishes the middle and nourishes qi, invigorates the stomach and relieves cough, detoxifies and reduces swelling. Now is the time when Cigu goes on the market at the beginning and end of the year, so you can eat more seasonal Cigu dishes. Cigu can be fried, boiled or braised, and can also be paired with other meat and vegetables to make a delicacy. Of course, the most classic method is the braised pork with mushrooms. The redness of the thick oil red sauce, the glutinous rice cooked slowly and the meat and mushrooms are beautiful. It is a perfect match.
