Usage and Taboos
Avoid using Ophiopogon japonicus for colds caused by wind-cold; be cautious when using Radix Asparagi for spleen and stomach deficiency with cold symptoms. Ophiopogon and Radix Asparagi should not be consumed with carp and crucian carp.
Ingredients
10g of Radix Asparagi, 10g of Ophiopogon japonicus, 100g of tender bottle gourd, 100g of tender tofu, vegetable oil, soy sauce, sugar, broth, monosodium glutamate, salt, water starch, and scallions.
Instructions
1. Peel and wash the bottle gourd, then cut into diamond-shaped pieces.
2. Wash the tofu and cut into pieces, then boil in boiling water for 1 minute, then remove.
3. Add water to the Radix Asparagi and Ophiopogon japonicus and simmer over low heat for about 30 minutes until the liquid is reduced to 50ml.
4. Heat the oil in a frying pan, add the bottle gourd and stir-fry until soft, then add the broth, scallions, sugar, soy sauce, and salt. Simmer over low heat for 5 minutes, then add the monosodium glutamate and the concentrated Radix Asparagi and Ophiopogon japonicus sauce. Thicken with water starch and simmer briefly.
