[How to make tea with Dendrobium candidum]_How to make tea_How to make tea

[How to make tea with Dendrobium candidum]_How to make tea_How to make tea

Dendrobium officinale is a very common Chinese medicinal material, which has a high medicinal value. Dendrobium officinale has very good health effects on human health. In fact, Dendrobium officinale can also be eaten. The more common way of eating isMany people like to soak in water to drink water. Soaking water to drink is also good for people’s health. However, there are some precautions when everyone drinks water.

Fresh Dendrobium flowers are soaked in water. Fresh Dendrobium flowers are difficult to preserve. Therefore, they are usually processed into dry products. The processing methods used are freeze-drying and roasting.Preserve the morphology and active ingredients of Dendrobium flowers.

We can choose Dendrobium flowers with blue-green color and preserved flower shape when purchasing.

Compared with Dendrobium officinale, its flowers are more suitable for daily tea care.

First, it retains the medicinal value of the original plant Dendrobium officinale; second, it also has the characteristics of flowers and plants, Qingqing, Shuda, Jieyu, does not hurt the stomach, does not hurt righteousness.

The flowers of Dendrobium candidum must be eaten with the water. The flowers are crunchy and delicious. The flowers are just like the tea leaves. Dendrobium candidum is a very delicious tea. Because the tea embryo itself has artistic appreciation, it should be used transparently.Glass tea cup, take 10-20 flowers of tea into the cup, brew with boiling water slightly cool to about 90 ℃, and then on the lid of the cup, in order to prevent the loss of aroma, Dendrobium dried flowers slowly soaked in boiling water in the water, in the tea waterFluttering and unique.

After enjoying the game, you can drink it at the right temperature, with a sweet taste and a touch of honey. After drinking, you will chew the flowers to avoid waste.

Dendrobium flower taboo drink water taboo 1.

Dendrobium cannot be used with gypsum, croton, stiff silkworm, thunderbolt, etc., otherwise, it will have adverse consequences.

These are commonly used Chinese herbs to clear heat and detoxify. Consuming them together with Dendrobium officinale will increase the coldness of Dendrobium and cause adverse reactions such as diarrhea. In addition, these medicinal materials will also deactivate some of the active ingredients of Dendrobium.


Dendrobium cannot be consumed with cold foods such as dandelion, houttuynia cordata, mulberry, etc. Dendrobium can be eaten with cold foods, which can easily break the balance of yin and yang in the body, diarrhea can cause indigestion, and serious damage to the internal organs can cause endocrineDisorders, and people with damp and cold constitution have more serious consequences after eating.

If the internal fire is weak and prosperous and people who need Dendrobium officinalis to lower fire and get rid of fire, please be compatible under the guidance of professionals.


Dendrobium should not be eaten with “ventilated” foods such as radish and mung beans. After eating Dendrobium candidum, it takes time to slowly digest and absorb in the stomach to achieve health effects.

Radish has a laxative effect. Eating Dendrobium officinale and radish together causes the tandem to not effectively absorb the ingredients of Dendrobium officinale, which is not suitable for health.


Dendrobium officinale should not be used with coffee or strong tea. The ingredients in coffee and strong tea will affect the body’s absorption of Dendrobium and affect the efficacy of Dendrobium.

Notes on soaking flowers in Dendrobium 1.

Dendrobium flower soaking water has a certain effect of moisturizing, so if it belongs to people with a humid temperature constitution, it is best not to drink Dendrobium soaking water.


Pregnant women take caution.

If you have special needs, please consult a professional before using it.


Deficiency in the spleen and stomach or yang deficiency is prohibited.


Do not add Dendrobium flower tea overnight.

[Who can’t drink lemonade]_ taboo _ taboo

[Who can’t drink lemonade]_ taboo _ taboo

Drinking some lemonade properly in daily life has a good conditioning effect on the body. The nutritional value of lemonade is relatively good. It contains a variety of minerals such as calcium, phosphorus, iron, and vitamin B and vitamins.c. It is good for the body to take care of drinking properly. Of course, there are some precautions to know when drinking lemonade. Some people are not suitable for drinking lemonade, such as patients with gastric ulcers, patients with diabetes, etc.

Some people cannot drink lemonade1. The first person with gastric ulcer is gastric ulcer, which produces too much gastric acid.

Because lemon contains a large amount of calcium, the human body needs the absorption of calcium, and people with excessive gastric acid secretion need to absorb calcium for digestion of these secretions, which will absorb the calcium content of lemon.

2. Diabetics cannot eat lemon.

Because lemon contains a lot of sugar, and sugar is not acceptable to diabetics.

If too much sugar is absorbed, the patient’s condition will be aggravated, and it will be very serious, so it is not advisable to eat more.

What to pay attention to when drinking lemonade1, choose fresh lemons. Fresh lemons have a strong aroma, and the aroma components and vitamin C of dried lemons are lost.

Fresh lemons must be thinly sliced.

Because the flavonoids of the skin are higher, such as orange peel content, pomelo peel category, etc., they are all good for health. Lemon essential oil is also mainly in the skin, and thinning will help the aroma components in the lemon peel to bubble out.
Flavonoids have a slight bitter taste, which is matched with the sour taste of lemon itself, which can quench thirst in hot weather.

The remaining lemons can be coated with honey in the front, wrapped in plastic wrap, and stored in the refrigerator for three days.

2, soaking water with skin is more nutritious, the lemon must be skinned, and the slices must be thin, because the skin part contains higher flavonoids, which are more worthy to be soaked than lemon pulp. Lemon essential oil is also mainly in the skin.The aroma components are easy to bubble out.

Lemon peel, including other citrus peels, contains some bitter flavonoids, which are also beneficial ingredients. It has a bit of bitter taste and is compatible with sour taste. It can quench thirst when it is hot.

3. The water temperature is 60?
70 ° C is more suitable for soaking the lemon. The water is too cold and the fragrance is not easy to bubble out.

Such as immersion in boiling water, destroy the dissolution of dissolved bitter substances, some orange peel mixture and so on.

Some people worry that too high water temperature will lead to the loss of vitamin C. In fact, the acidity of lemon is increased, and vitamin C has better heat resistance under acidic conditions and is not so easy to lose.

Therefore, the temperature of the lemon water is generally 60?
70 ° C is more suitable.

4. Lemonade with a little honey or sugar will taste better. However, light sweet lemonade contains about 5% sugar. A cup (200g) of sweetened honey water contains 40 kcal of energy. If you drink two cups, it is equivalent to eating1/4 bowl of rice, so people who need weight control should limit it.

In addition, people with hyperacidity can just drink lemonade as lightly as possible, because a small amount of citric acid is good for gastric mucosal repair.

For people with indigestion, adding a thin layer of ginger for food and drink in light lemon water is also good for promoting digestive juice secretion.

Unsweetened light lemon water has no sodium and almost no energy, and contains potassium, a small amount of vitamin C and a small amount of flavonoids, which is very suitable for daily complications of chronic patients such as hypertension, diabetes, cardiovascular and cerebrovascular disease and gout.

[Anhui snack ranking]_ species _ ranking

[Anhui snack ranking]_ species _ ranking

Anhui is a relatively familiar city for many people. The environment in Anhui is very good, and it also has a lot of beautiful scenery. Many people like to play in Anhui. In addition to the beautiful scenery, there are also many special snacks.The snacks with Anhui characteristics not only have a long history, but also have a very good taste. They also rank very high in Anhui and are very popular with everyone.

Anhui snacks ranked siu mai, this is one of the traditional names of Wuhu, with a long history.

However, it can be seen in many places. For this snack, some people do not like it and feel very tired, while others like it very much, so this is still a matter of taste.

The method is to add pork leg meat, pork suet, amaranth or green cabbage tender leaves, but now most of the methods are using glutinous rice. After the filling of the meat is processed with meat oil, the meat and glutinous rice are completed.After the kneading, the skin is thin and the skin is a little thicker. It cannot be like dumplings, otherwise it will easily rot, so that the soup inside will flow out and finally steamed.

Such a scented burning wheat is out.

Huainan mutton soup, together with beef soup, is Huainan double.

There is a mutton soup every night on Xueyuan North Road, and the business is particularly hot, showing the influence of mutton soup in Huainan.

The mutton soup in Fengtai County of Huainan City is relatively famous, and the mutton soup in Zhumadian Town is the most popular in Huainan City.

In the preparation of mutton soup, the principle is similar to that of beef soup, but there are obvious differences between mutton slices and meat miscellaneous. Generally, the store will ask you if you want fans and bean cakes and cabbage. At this time, according to your taste, you wantSay that as long as the meat is okay, others may treat you as a fool, haha, after the hot soup is soaked, the aroma of the whole lamb will be displayed without any taste, which is special fresh, taste andIt’s a bit heavy. For special meals, there are usually okonomiyaki. It takes two okonomiyaki to drink a bowl of mutton soup on a cold night, which is really cool.

Huangshan yakitori, many people should have seen him in fast food, because the production line has begun.

Also known as “crab shell yellow sesame cake”, “save driving sesame cake”, “Huangyin sesame cake”, is a traditional famous food of the Han nationality in Huizhou, Anhui, prevailed in the ancient Huizhou area and surrounding areas, and then gradually spread and spread. Currently, Huangshan in bagsThe okonomiyaki is often used as a gift by people. It is very high-grade and particularly delicious. It is essentially different from bread, mooncakes, and peach cakes, so it is very special. Until now, there is no food similar to it., So unique, has been enduring.

Stir in fine white flour and vegetable oil, choose tender dried vegetables and fatty meat as the filling, sprinkle the sesame seeds, and put them in a special stove, paste it on the wall of the stove, and bake it out. Therefore, it is also called “stove cake”.
Wuwei Banya, as its name implies, is a famous dish in Wuwei County, Wuhu City, Anhui Province. This dish has been recorded during the Daoguang reign of the Qing Dynasty. Banya is a “business card” for Wuwei.

In Wuwei, there are countless shops that make plate ducks, and there are many stalls. Because they have been passed down from generation to generation, they are authentic and authentic. They are essentially different from Beijing duck.The local has brought a very loud fame and boosted the local economy. It is really a classic local name snack.

Wushan Gong Goose, produced in Changfeng County, has a long history. Because it was a court tribute, it was called Wu Shan Gong Goose.

This dish is very common in northern Anhui, and some stores will use this dish as the name of the store.

Its meat is tenderer than ordinary goose, delicious, roasted, boiled, stewed, roasted, and pickled.

Moreover, the geese themselves have lost the food and water growth of Wushan, which is different from other places.

[Is it easy for my baby to digest sweet potatoes?]_ Children_Impact

[Is it easy for my baby to digest sweet potatoes?]_ Children_Impact

Sweet potatoes have good taste and high nutritional value, so many parents prefer to eat sweet potatoes for their children, but considering that the baby is very young, they are worried that they will accumulate in the stomach after eating sweet potatoes, so they will not eat them.Whether or not sweet potatoes can be digested has become a question that many treasure moms are asking now. Whether they can be digested or not depends on how the children eat them. The following ways of eating are more common.

How to eat sweet potatoes for baby: Ingredients for sweet potato balls: 50 grams of sweet potatoes, 50 grams of apples, honey content.

Method: 1. Wash the sweet potatoes, peel them, chop them and cook them softly.

2. Peel and chop the apples, chop them, cook them softly, mix them with sweet potatoes, add them to the honey and stir well before feeding.

3. During production, cut up sweet potatoes and apples and cook them.

Efficacy: Sweet potatoes contain a large amount of dietary fiber, which cannot be absorbed internally, can stimulate tandem, enhance peristalsis, detoxify the apple, and the apple’s inherent nutrients are also very rich, so this is an appetizer

Pumpkin sweet potato polenta ingredients: 20 grams of sweet potatoes, 30 grams of pumpkin, 50 grams of cornmeal, brown sugar itself.

Measures: 1. Peel and wash the sweet potatoes and pumpkins, chop them into pieces, or put them in a blender to make a paste (a little cold water is needed); use a moderate amount of cold water to make a thin paste.

2. Set the pot on the fire, add an appropriate amount of water, boil, add sweet potatoes and pumpkin and cook for about 5 minutes, add corn paste, and cook until thick.

3. Add a small amount of brown sugar to taste and stir well.

Efficacy: Sweet potatoes are sweet, nutritious, easy to digest, cause a lot of thermal energy, and contain unique bioflavonoids, which prevent cancer and prolong life. It can effectively suppress the occurrence of cancer and colon cancer.

And sweet potato has a special protective effect on the human organs and mucous membranes, which can inhibit the deposition of cholesterol, maintain the elasticity of blood vessels, prevent the atrophy of connective tissue in liver and kidney, and prevent the occurrence of collagen disease.

This porridge moistens the lungs and diuretics, nourishes the stomach and accumulates nutrients, and it is good for your baby’s growth and development.

[How many nuts do I eat in a day?

】 _How to eat_How to eat

[How many nuts do I eat in a day?
】 _How to eat_How to eat

People will produce all kinds of nuts in life, the most common ones include walnuts, peanuts, sunflower seeds, etc. In general, these nuts are very rich in nutrition, which contains nut oil, often eat some nuts and even canObtaining a feeling of fullness can also promote gastrointestinal digestion, and in particular can supplement rich mineral elements. So how many nuts should a person eat a day?

How many nuts do I eat in a day?
The suitable daily consumption of nuts is about two and a half, which is one tablespoon (after shelling), or a small handful.

The health effect can only be exerted if you eat it with a long stream of water. If you eat half a catty at a time and stop for many days, it will be difficult to exert health effects.

In fact, all foods are the same.

It is good to develop good habits and eat the right amount.

Is it better to eat whole kernels and chopped nuts, or is it better to squeeze nuts into oil?

Complete nuts contain protein, essential fatty acids, small amounts of starch, starch fiber, multivitamins and minerals, while nut oil contains only essential fatty acids and vitamin E. Other nutrients are blocked from fats, so the benefits of nuts will also beGreat discount.

Therefore, it is certain that the nutritional value of nuts is better than that of nut oil.

Chopped nuts and whole grains have their own pros and cons, which vary from person to person.

Studies have confirmed that, compared with the proportion of shattered food, when eating large almonds, the feeling of satiety will be stronger, and the effect of controlling blood sugar rise after a meal is better.

This is because the large almond particles are dense, the fiber content is high, and it is difficult to chew and grind thoroughly, so the digestion speed is slow, and the blood sugar and blood lipid rise rate will naturally be slower.

Breaking and eating may make digestion faster.

It is more convenient if it is ground into sauce.

For those with indigestion, or those with anemia and zinc deficiency who are particularly concerned about the absorption of minerals, it is better to eat nuts or grind them into sauce; but for those with higher blood sugar and blood lipidEating whole nuts for blood sugar control, improves satiety, and prevents possible complications of elevated blood lipids.

It is relatively easy to make nuts for cold dishes, and sprinkle them directly in the mixed dishes. For cooking, remember to add them later. Do not throw the nuts into hot oil first.

This is because the fatty acids contained in nuts have a large proportion of unsaturated fatty acids with two double bonds, while walnuts also contain four double bonds of arachidonic acid, and walnuts and pine nuts contain three double bonds of alpha-linenAcids, which are poor in heat resistance, lose their health after frying, and even bring oxidative polymerization products and trans fatty acids.

Vitamin E and many B vitamins are also difficult to withstand frying.

Therefore, it is recommended that the nuts be added only when the sieve is fast-cooking.

If you must eat fried nuts, you must also strictly control the heat to the extent that no obvious discoloration occurs.

[Harm of soil pressed tea oil]_ impact _ disadvantages

[Harm of soil pressed tea oil]_ impact _ disadvantages

Whether it is our edible vegetable oil, animal oil, or tea oil, all are oils extracted from natural plants or animals, mainly used for cooking, and tea oil can also use whitening and beauty to remove skin scars.It also has a very wide range of applications in medicine.

And soil squeezed tea oil is a relatively crude type of tea oil. Many people think that it is possible to eat soil squeezed tea oil itself.

What is earth tea oil?


“Earth tea oil” is also called Maocha oil, which refers to tea seed oil that has been extracted by traditional earth methods in the tea oil production area only after simple filtering.

The soil-pressed tea oil is mainly a family workshop-type primary press. In the production process, the “earth tea oil” is only processed by simple processes such as drying, crushing, pressing, and filtering. The pressed tea oil contains a lot of impurities.It’s just a semi-finished product, so it should not be eaten directly.

So, how can the pressed tea oil be refined good tea oil?

Crude oil processed by advanced pressing technology, and then processed through a series of strict and complicated refining procedures such as impurity removal, deacidification, deodorization, and degreasing can be called “refined tea oil”. The quality of refined tea oilBetter, preserves the rich nutritional value and trace elements of tea oil itself, making it safer to eat.

What is the difference between soil tea oil and refined tea oil?

The raw material of “earth tea oil” is mainly artificial self-collection, natural drying and storage by the farmers themselves, because the storage conditions are poor and it is easy to cause mildew.

Edible oils extracted from moldy ingredients are likely to contain aflatoxins.

“Refined tea oil” adopts industrial production, and the requirements for the screening and storage of tea camellia raw materials are very strict. After the raw materials are stored in the warehouse, special personnel need to be sent to control the temperature, humidity and sanitation of the warehouse to ensure the quality of camellia tea.

Process “Earth tea oil” The conventional production process is to crush the cleaned camellia seeds first, steam them hot, and then wrap them with straw to form a cake. In the process of making camellia cakes, in order to make the camellia cakes tighter and improveOil output rate, sometimes even “use both hands and feet”, this method of oil extraction is extremely unscientific.

In addition, during soil pressing and subsequent processing, inadequate sanitary control will result in quality and safety risks such as product peroxide value, high acid value, and mycotoxins pollution.

The “cold pressed tea oil” produced by modern cold-pressing equipment has a lighter color and higher purity, and only requires simple physical measures to reach the standard of pressing first-grade oil.

Its biggest advantage is that almost all the active ingredients of the tea oil itself are retained, which can fully reflect its nutritional and health care value.

The quality “earth tea oil” is generally dark in color, has a strong “green flavor”, and is relatively poor in selectivity. It contains mechanical impurities, phospholipids, saponins, proteins and other impurities and moisture, and also contains free fatty acids, aldehydes, ketones,Some low-molecular substances, such as wax, are not only beneficial to the production and reproduction of microorganisms, but also easily cause rancidity of fats and oils.

The “refined tea oil” prepared by the cold pressing method is strictly processed after degumming, decoloring, deodorizing and other procedures. The produced tea oil is light in color, transparent, transparent, fragrant, and has a low content of free fatty acids, and its quality is far beyond “Earth tea oil. ”

Smoke point “earth tea oil” due to insufficient refining time, too much free fatty acids, vitamin E, lecithin and other substances in edible oil, will lead to low smoke point, smoke will be generated during cooking, these smokeInstead of stimulating the human respiratory system, causing some respiratory diseases, and the smoke contains certain carcinogens.

The smoke point of “refined tea oil” can reach more than 220 ° C. Fume condensation rarely occurs during high-temperature frying, does not cause scorching fume, and does not cause the fume to condense on the kitchen opening.

The hot pressing method adopted by the safe earth method can reach a temperature of about 120 ° C.

In the process of making tea oil, the nutrients in it are transformed to cause damage.

In addition, in order to increase production, some soil pressing workshops over-steamed the raw materials, which would cause the carcinogen benzopyrene to seriously exceed the standard.

[How long does conch steam last?]_ How to make_Cooking time

[How long does conch steam last?]_ How to make_Cooking time

Everyone who has eaten the conch knows that the conch tastes very delicious, and the nutritional value of the conch is very high. Occasionally, there are many people who like to eat the conch. The most primitive way to eat the conch is to steam it directly.Keep the original taste of the conch, and eat it with a lot of dipping materials. The taste is very delicious, but some people do n’t know how long the conch will steam after buying it.

How long does conch steam?

Under normal circumstances, steam the conch for about ten minutes.

How long does conch cook?

After boiling, cook for about 5 minutes.

Generally, conch shells of normal size need to be cooked in a cold water pan, first boil over high heat, turn to medium heat after boiling, and continue to cook for about 5 minutes. If the size of the conch can be cooked for a longer time, as appropriate.

You must master the time to cook the conch. If it is too long, it will be easy to cook, it will not taste tender, and the meat will be hard and chewy.

Whether conch is steamed or boiled can be steamed, boiled, or fried, according to your personal preferences.


Steamed conch: Steamed conch is usually served with garlic, vermicelli, etc. It is delicious and nutrition is not easy to lose.


Boiled conch: Boiled conch is usually put in a small amount of salt in the water and eaten with dipping sauce after eating. The taste is also very delicious.


Fried conch: small conch, or the snail meat that has been picked out, can be used for stir-fry, the taste is spicy and chewy.

Ingredients for cooking conch: 750 grams of conch, salt, vinegar, soy sauce, ground ginger, sesame oil.

Practice steps: 1.

First, clean the surface of the conch, then add it to the basin for 20 minutes, add some salt, and let the conch spit.


Put cold water in the pot, put the cleaned conch, and boil on high heat.


After boiling, cook for another 5 minutes and turn off the heat for 2 minutes.

Remove the drained water platter.


Ginger is washed and minced, put into a small bowl, and then add an appropriate amount of salt, vinegar, soy sauce, sesame oil, and put in.


Pick out the snail meat and dip it in small portions.

The nutritional value and efficacy of conch

Calcium supplementation and bodybuilding Conch is rich in calcium, which can promote children’s bone development, prevent calcium loss, and has the effect of calcium supplementation and strengthening.


Enhance immunity Conch contains rich protein and amino acids, as well as abundant zinc elements. These substances are important substances for human growth and development, which can effectively enhance human immunity.


Protecting the eyes Conch is rich in vitamin A and has the function of maintaining normal visual function. It can prevent night blindness, improve vision and protect eyes.


Clearing heat and moisturizing the conch, it has the functions of clearing heat and moisturizing the lungs.

[What is the effect of Ho Shou Wu stewed chicken?

】 _Benefits_Ethics

[What is the effect of Ho Shou Wu stewed chicken?

】 _Benefits_Ethics

Polygonum multiflorum is a very well-known medicine. In the statement of traditional Chinese medicine, Polygonum multiflorum is used as a medicine for treating hair loss, which has a very strong effect on improving hair. Moreover, Polygonum multiflorum can also be used as a food ingredient to increase people’s health.

For example, Ho Shou Wu stewed chicken is a relatively common practice. Let ‘s take a look at the efficacy of Ho Shou Wu stewed chicken.

Polygonum multiflorum is a traditional Chinese medicinal material. Its roots and roots are used for medicinal purposes. It has the effects of nourishing essence and blood, black hair, strengthening bones, and liver and kidney.

In our estimation, He Shouwu is often added in the estimation, and it is believed that it has the advantage of maintaining the body.

Efficacy: Chicken nourishing and depleting effect is the most significant.

Polygonum multiflorum has functions such as “blood qi, black form hair, and pleasant color”.

Jiufu has long bones and bones, and it is beneficial to the essence.

Modern medical research proves that Polygonum multiflorum can promote the regeneration and development of blood cells, so it can keep people looking old and dark.

If women can keep their hair thick and black, they can achieve youthfulness.

Materials: 30 grams of Polygonum multiflorum, 750 grams of chicks, salt, monosodium glutamate, spring onion, ginger, and rice wine.

Method: 1. Kill the chicks, add hot water at 50-60 ° C, blanch the whole body, remove the feathers, use pine nuts to remove the fine hair, remove the viscera from the adjacent part, and chop off the mouth tip, wing tip, wing tip and claw tipWash, blanch in boiling water to remove blood, remove and wash with warm water; wash Polygonum multiflorum, wrap it with gauze, and stuff it into the chicken belly.

2. Wash the pot, add water, add whole chicken, add refined salt, spring onion, ginger slices, rice wine, boil over high heat, skim the boiling foam, switch to medium heat and simmer for about 45 minutes. After the chicken is cooked, useSeason with monosodium glutamate.

Recipes: 1. Hen: Chicken should not be eaten with pheasants, soft-shelled turtles, carps, catfish, rabbit meat, shrimp, onion and garlic; eat with sesame and chrysanthemum easily poisoning; it should not be eaten with plums and rabbit meat.Diarrhea; getting angry with food mustard.

2. Polygonum multiflorum: Polygonum multiflorum avoids pork, blood, scaleless fish, onion, garlic, and radish.

[The practice of spiced tofu stewed meat pot]_ home-made practice of spiced tofu stewed meat pot _ practice of spiced tofu stewed meat pot _ practice of spiced tofu stewed meat pot

[The practice of spiced tofu stewed meat pot]_ Home-made practice of spiced tofu stewed meat pot _ The practice of spiced tofu stewed meat pot _ The practice of spiced tofu stewed meat pot

Of course, healthy life cannot be separated from nutritious cuisine, and of course, nutritious cuisine cannot be separated from skilled cooking skills.

Therefore, we often learn to cook at home, so that the cooking technology will become better and better. Today, I will introduce the practice of spiced tofu stewed meat pot for everyone. Come and improve your cooking technology!


Add oil to the pan, sauté red shallots and sauté until slightly burnt 2.

Pour all the ingredients into material A and continue to fry the aroma 3.

Continue to add the chopped ravioli into the pot and stir-fry, and pour in a spoonful of the old soy sauce raw rock sugar cooking wine, stir-fry and color slightly 4.

Pour in water and cut the shredded tofu and start to poke, and put in two capsules of star anise, puff for about half an hour to eat the food. What you eat is a big thing in our life, so eating healthy is more important.The spiced tofu stewed pork pot introduced today is easy to learn and simple in steps. Hurry up and show your skills in the kitchen at home.

[How do fish go fishy]_Go fishy_How to remove

[How do fish go fishy]_Go fishy_How to remove

Everyone will try to choose fresh sea fish when buying sea fish.

Fresh sea fish tastes better, and the loss of nutrients is OK.

However, the fishy smell of fresh sea fish is generally very large. Everyone must fish the fish before cooking it, otherwise the taste will be much worse, and the fishy fish is actually skillful.

So how should fish go fishy?

For fresh marine fish, whether it is yellow croaker, yellow croaker, fresh croaker, dory fish, we can rub it with dry flour after descaling, rinse it for a while, and then steam it to remove the obvious fishy smell.To achieve the best edible taste.

Ingredients for steamed yellow croaker with chicken oil: 1 chilled big yellow croaker (or 8 chilled small yellow croakers), 2 grams of chicken oil, 2 grams of red bell peppers, 20 grams of green onion, ginger, 20 grams of coriander, salt, pepperPowder, edible oil amount.

Practice: 1.

Remove the fish stone, gills, viscera and fish scales of the big yellow croaker (small yellow croaker’s scales are relatively thin and soft and do not need to be removed.


Sprinkle the dry flour on the fish, knead it for a while, rinse it, and pickle with salt and pepper.


Heat the steamer, place the fish on a clean fish dish, sprinkle with spring onions, shredded ginger, drizzle with chicken oil, and steam in the drawer for 12 minutes.


After the fish is steamed, take it out, sprinkle the cut red pepper shreds, parsley segments, and onion shreds, and heat the oil to rush out the onion flavor.

Various freshwater fish can also use the method of noodle kneading to remove the smell of soil, and the effect is very good.

In addition, the effect of rubbing and washing raw pork belly with flour is particularly good, but it needs to be rubbed and beaten with white vinegar first. The cooked pork belly tastes crispy and has no organ smell.

Method for removing fishy smell: First, when ginger is burned, some people like to put ginger and fish in the pot together, and think that it can remove fishy fish.

In fact, premature ginger release will combine with fish leaching protein to hinder the deodorizing effect of ginger.

You can cook the fish in the pot for a while, and then put the ginger after the protein has solidified; you can also cook a small amount of vinegar and cooking wine when the pot is broken, so that it can remove the greasy and greasy flavor.

If you still feel a fishy smell, sprinkle some minced garlic before it comes out of the pan. The effect is very good, especially for continuous frozen fish.

Second, the wet starch heats the oil of the fried fish. After the onion, ginger, and pepper have been removed from the fishy smell, pour in some thick and thick starch slurry.

Because the wet starch bursts into the oil due to heat, the starch bubbles can absorb the fishy smell of the oil, and then the floating starch bubbles can be skimmed.

Third, put the fried fish oil in the pan and heat it. Put some green onion, ginger and pepper to fry the coke. Then remove the pan from the fire, spread the noodles into the hot oil, and paste the flour after heating.Chemical deposition, adsorption of some trimethylamine dissolved in oil, can remove most of the fishy smell.

4. After washing the freshwater fish with vinegar and pepper powder, put it in cold water, and then pour a small amount of vinegar and pepper powder into the water, so that the freshwater fish after processing will have no earthy smell.

Fifth, saline and 25 grams of salt are available.

5 kg of water, soak the live fish in salt water, the salt water enters the blood through the fish’s two gills, and the earthy smell can disappear after one hour.

If it is dead fish, soak it in salt water for two hours to remove the smell of earth