[How to make five-color flower steamed dumplings]_Home-made method of five-color flower steamed dumplings

[How to make five-color flower steamed dumplings]_Home-made method of five-color flower steamed dumplings

Too many people in daily life have to choose to eat out due to work pressure. They do n’t have much energy to cook for themselves. In fact, there are many home-cooked dishes that are very simple and can be completed with a little time.Then, a certain method of steaming dumplings with five-color flowers is very simple and may be considered.

1. Heat the oil and add the ginger and garlic mince and sauté the meat. Stir-fry the meat until oily. Add the old soy sauce, allspice powder, salt, spring onion, and stir well.

2. Egg, egg white, and yolk are separated.

3. The egg whites and egg yolks are cooked separately.

4, chopped the green and red peppers separately, heat the oil and add an appropriate amount of salt to fry the green and red peppers, steam the purple potatoes for later use.

5, put dumplings on the skin of meat, fold the sides in half and squeeze the middle, the two sides are also folded over, both squeeze in the middle, and then open the four corners a bit.

7. Add the fried egg yolks in.

8, in the middle garnished with tomato sauce to make stamens.

9. Good for all flower dumplings.

Put it in the steamer and steam for eight minutes.

10. You can also fry in a pan over low heat, because my meat filling and flower filling are both cooked, so the dumpling skin is easy to cook.

11, after the flower dumplings are cooked, decorate with the stems and leaves of agaric, is it like a very beautiful flower?

It’s so beautiful and delicious. Purple sweet potato flowers, egg yolk flowers, egg white flowers, green and red pepper flowers, and onion meat filling base, blossoming dumplings are delicious!

The waiter in the restaurant may not be so attentive when cleaning the ingredients. The method of steaming dumplings with five-color flowers is simple, but he is more at ease to make it himself.

[What vitamins do eggplants contain]_Composition_Ingredients

[What vitamins do eggplants contain]_Composition_Ingredients

Eggplant is still very popular in life because it not only tastes very good, but also contains very high nutritional content.

Eggplant contains rich vitamin P. This vitamin can enhance the body’s cell adhesion and stabilize the cells.

Eggplant is one of the few purple vegetables and a very common home vegetable on the table.

Its purple peel is rich in vitamin E and vitamin P, which is unmatched by other vegetables.

Other vitamins C and B are also very rich. The nutritional effects of other vitamins are as follows: 1. Each 100 grams contains vitamin 750 mg.

Can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.

2. Vitamin C and soap grass compounds contained in eggplant fiber have the effect of reducing cholesterol.

Foreign scholars have proposed the “12 ways to lower cholesterol”, and eating eggplant is one of the methods.

3, B vitamins contained in eggplant also have a certain adjuvant treatment effect on dysmenorrhea, chronic gastritis and nephritis edema.

4, eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, eat eggplant often, can make the blood cholesterol level does not increase, and has a positive significance for delaying human aging.

Old eggplants, especially after the autumn, have free solanine, which is harmful to the human body and should not be eaten more.

Fried eggplant will cause a large loss of vitamin P, and frying after sizing can reduce this loss.

Where the petals of the eggplant are connected to the fruit, there is a light-colored ring band. The wider the band, the more obvious it is, indicating that the eggplant fruit is growing rapidly without aging.

If the annulus is not obvious, it means that the eggplant has stopped growing when harvested, and the eggplant has become old at this time, which affects the consumption.

Eggplant vitamins (mg) A (micrograms) B1B2B6B12 (micrograms) CD (micrograms) E630.

030.

040.

06-8-1.

13 biotin (microgram) K (microgram) P (microgram) carotene folic acid (microgram) pantothenic acid nicotinic mineral element (mg) calcium-99000.

04190.

60

532 iron phosphate potassium sodium copper magnesium zinc (micrograms) selenium (micrograms)

[Can a baby eat shrimp in 7 months]_Children_Can you

[Can a baby eat shrimp in 7 months]_Children_Can you

Seven-month-old babies can eat a small amount of complementary foods. When adding complementary foods, we must pay attention to principles. We must pay attention to less to more, and thinner to thicker. We know that shrimp has a very high protein content and nutritional value.It ‘s very good. If you want to eat shrimp for 7 months, you can eat it, but you must eat less. You can feed the baby with shrimp paste.

Can babies eat shrimp for 1 to 7 months? Shrimp is a kind of food with very rich protein and high nutritional value. Among them, vitamin A, carotene and inorganic salts are relatively high, while small amounts are mostly unsaturated fatty acids., Shrimp muscle fiber is relatively thin, tender meat, easy to digest and absorb, is good for baby’s growth and development, but also calcium.

7-month-old babies eat shrimp for the first time, they should first try shrimp paste in small quantities, as long as there is no allergy, you can slowly add it, but you must control the amount.

2. The order of adding supplementary foods for babies from 2 months to 7 months. From the type: it should be added in the order of starch (cereal) to vegetables to fruits to meat.

Cereals should be added first and iron-containing nutrients (such as infant iron-containing nutrient rice noodles) can be added appropriately, followed by vegetable juice / mud, then fruit juice / mud, and finally animal-based foods (such as custard, fish,Poultry, meat puree or floss, etc.).

The recommended order of animal food is: egg custard puree, fish puree (bone pickling and thorns), whole eggs (such as steamed egg custard), minced meat. Be careful not to use egg custard instead of iron-containing baby rice noodles to supplement iron to the baby.At the same time, do not add meat-containing complementary foods when your baby is less than 6 months old.

Quantitatively speaking: It should be in order from least to most. At first, it is just to try and taste for the baby, or to try a little after feeding, and gradually increase after the baby adapts.

In terms of purity: add liquid (such as rice cereal, vegetable water, fruit juice, etc.) in the following order, then paste (such as thick rice cereal, vegetable puree, meat puree, fish puree, egg yolk, etc.), and then solid (such as soft rice, Rotten noodles, small buns, etc.).

From the time: It is recommended to add liquid food (such as milk powder, rice cereal, vegetable puree, etc.) from the age of 4 months.

Add semi-solid food (if puree, egg yolk, fish puree, etc.) from 6 months of age.

From 7 to 9 months of age, they can gradually transition from semi-solid foods to chewy soft solid foods (noodles, grated vegetable porridge, etc.).

From 1 to 12 months of age, most babies can gradually become the main complementary food for solid food.

[How to make pizza]_How to make_Methods Daquan

[How to make pizza]_How to make_Methods Daquan

When making pizza, you first need to pair it with cheese, vegetables, fruits, and meat. It is simple and delicious. You can usually make pizza at home. There are many types of pizza. Some pizzas are particularly thick and some are thinThin pancakes are called crispy pizzas. To make pizza, you first need to prepare pizza noodles. You can also make noodles at home, but the processing will be slightly more troublesome.

New York-style pizza dates back to the 17th century. When Spanish soldiers occupied Naples, Italy, one of the soldiers’ favorite snacks at that time was a kind of fluffy, crispy called “Sfiziosa” by the Neapolitan pizza typeAnd topped with fillings.

Just like the New York locals stacked a pair of pizzas and ate them as they walked, the Spanish soldiers folded the flat pasta into small books and ate them in their hands.

One of the main characteristics of New York-style pizza is that it is thin and has a chewy texture, but it is not the entire definition of New York-style pizza.

Many people may say that eating it will leave a yellow oil stain on your elbow, otherwise it will not be New York style pizza.

This is due to the high fat cheese they use.

Big Dave Ostraner says most New York pizzerias use Grande’s Mozzarella cheese to achieve this feature.

For New York-style pizza, fresh Mozzarella cheese is not an option, it’s another rule.

Most New York-style pizzas are baked in fireplace and template ovens, and they use a thin pizza sauce with only a few toppings.

The dough is made of high-protein, high-gluten flour (usually with a protein content of 13).

5-14.

5%), with a slight chewy feel.

There is an old legend in New York. Because of the peculiar hard water here, it is only in New York that a true New York-style pizza can be made.

New York does have a hard water source, but whether this is its secret formula is still a matter of debate.

Chicago-style pizza One of the defining features of Chicago-style pizza is Deep Dish.

In 1943, Ike Sewell invented a deep-dish pizza (DeepDish). Ike believes that if you make a pizza with a lot of fillings (especially sausages), it will become a choice for people to eat.

It turned out that he was right. He opened a pizzeria called PizzeriaUno, a pizzeria specializing in deep-dish pizzerias, and began to see Chicago-style pizza.

In general, a Chicago-style pizza uses a knife and fork better than a manual one because it is thick and heavy.

The dough is contrary to many people’s imagination, and it is not very thick, but it has thin slices like American muffins and is launched in a deep-dish baking pan steeped in flavor and holds all the fillings.

The cheese is placed directly on the bottom of the cake and then filled with fillings.

The pizza is topped with cheese and thick pizza sauce, and a small amount of cheese is scattered on top of the pizza sauce.

Due to the thicker pizza, the baking time is usually sintered.

This pizza dough usually has a protein content of 10.

5-11.

Between 5%.

Margarine is used in the baking pan to add a light crunchy feel and give a strong flavor, which can easily remove the pizza from the baking pan.

California-style pizza California-style pizza is defined by a topping.

California-style pizzas tend to use attractive fillings and filling combinations.

But the origin of California-style pizza is difficult to determine. Some people think that it began in the 1970s or early 1980s.

In the 1970s, culinary experts like Wolfgang Puck began experimenting with different, non-traditional fillings.

Then, in the mid-eighties, California Pizza Kitchen began selling West Coast pizza.

The dough has the same protein content as the Chicago style pizza, but the dough is smooth.

The dough is placed in a baking pan and can be grown inch by inch.

Many times these cake bases are pre-baked, which will help to maintain the height of the pizza after baking and also reflect the crispy texture.

The bottom of the cake is lighter, porous and fluffy, derived from flour and fermentation.

The choice of fillings ranges from shrimp and asparagus to smoked salmon and other seafood, and vegetarian combinations are also popular.

[How to choose beef_How to choose beef]

[How to choose beef_How to choose beef]

Beef is not as common in life as pork, but beef is also a food that often appears on the daily table.

In the process of selecting beef, many people also face the problem of selection, because if fresh beef is not selected, it will be prepared and not have the taste and aroma of fresh beef.

At the same time, eating fresh beef may cause harm to the gastrointestinal system, so how to choose beef?

Color identification of fresh meat-muscles are uniform red, shiny, slightly white or milky yellow.

Sub-fresh meat-muscle color is slightly darker, the cut surface is still shiny, but slightly dull.

Deteriorated meat-muscles are dull red, dull, slightly dull until green.

Odor identification fresh meat-has the characteristic normal smell of fresh beef.

Less fresh meat-slightly ammonia or sour.

Spoiled meat-rancid.

Viscosity identification of fresh meat-surface slightly dry or air-dried film, not sticky hands when touched.

Minor fresh meat-the surface is dry or sticky, the new cut surface is moist.

Deteriorated meat-the surface is extremely dry or sticky, and the fresh cut surface is sticky.

Flexible identification of fresh meat-dents after finger pressure can be recovered immediately.

Sub-fresh meat-finger pits recover more slowly and cannot be fully recovered.

Deteriorated meat-the depression after shiatsu cannot be recovered, leaving obvious marks.

How to identify water beef?

After the water is injected into the beef, the meat fiber is more rough and the exposed fiber is obvious; because the water is injected, the beef has a fresh and tender feeling, but if you carefully observe the meat surface, water often leaks out; touch the meat, do not stick to your hands, and feel wet;On the surface of the beef, the paper quickly became wet.

The normal beef does not stick to the hand, and the paper stickers are not permeable.

How to tell if frozen beef is fresh?

Judging mainly from the broth.

When the frozen beef is thawed, the broth is relatively transparent and there is no uncertainty, then this indicates that the quality of this beef is passing.

If the broth is turbid, then frozen beef is not very good.

[How to fry frozen cakes]_How to make_How to make

[How to fry frozen cakes]_How to make_How to make

Finger cake is a kind of food we often eat. Some people like to use finger cake as breakfast for eating. The nutritional value of finger cake is very high. Frozen finger cakes sold in supermarkets are generally recent.The nutritional value has not been lost much. The content of various vitamins in the hand cake is very high, and the pasta is usually easily digested and absorbed. How can the quick frozen hand cake be fried and delicious?

How to fry frozen cakes?

Take out the frozen finger cakes for future use (removing them in advance is equivalent to thawing). Preheating the pan first generally does not require refueling.

Just heat the pan a little, the cake is too hot and easy to paste.

Put the cake in the pan and cook it over medium heat, fry it for 10 seconds, and then fry it back and forth for 2-3 times.

Note: Before putting the cake in the pot, you need to remove the upper and lower films of the cake.

Use a chopstick or spatula to tap gently from the outside to the inside to help the loaf.

You can add eggs or sausages, vinegar chicken steak, bacon, vegetables and other accessories to fry until slightly yellow.

Add eggs. Stir with chopsticks or spatula to make egg whites and yolks even.

Fry for another 15 seconds or so.

In order to prevent smearing, you can flip it back and forth 2-3 times.

Fry until golden brown on both sides.

Eggs and pancakes are fried separately for better bulking.

You can mix sauces such as sautéed sauce, cumin sauce, tomato sauce, spicy sauce, sweet spicy sauce, sweet salad dressing, etc. according to your personal preference.

How to make the cake is crispy and soft. Make one material: 150g of flour, moderate salad oil, 3g of salt, 10g of lard, 90g of water 1, flour, salt, lard and cold water all mixed, knead untilSmooth, the dough is divided into two parts, the surface is coated with salad oil to prevent sticking, and placed under it for 30 minutes to relax; 2. After the relaxation is good, first extend the dough into the dough, and then use a rolling pin to thin it and brush it evenly.For salad oil, fold the two sides of the thin crust in half, and gently stretch the thin crust by hand; 3, then slowly roll the crust into a spiral shape, brush with a little oil on the surface and relax for 30 minutes; 4, relaxWhen finished, slowly flatten the dough, roll it out, preheat the electric baking pan (or pan) with oil, put in the dough, and bake until golden on both sides; 5. Put it on oil-absorbing paper after taking out, and use it while hotSlacken your hands.

When you eat, just roll in your favorite fillings and sauces.

Conventional two materials: high-gluten flour, flour, eggs, salt, monosodium glutamate 1. Take 500 grams of flour and add one egg, 25 grams of paste, 250 grams of water, knead the dough for 15 minutes and set aside; 2. take out the doughDrop the long strips, sprinkle some thin noodles, roll them into thin slices, brush one layer of cooking oil, one thin layer, and then double-fold the oil again after folding in half, and fold the long strips again in half;Roll from one end into a plate, roll it to make a thin and even round pancake, and fry in a pan until golden on both sides.

Conventional three materials: 240 grams of flour, half a cup of boiling water, half a cup of cold water, the right amount of salt, 6 tablespoons of lard or salad oil, 2 eggs, 2 slices of ham, 2 slices of bacon, 2 slices of lettuce, and 20 grams of tomato sauce20 grams of salad dressing and 20 grams of hot sauce 1. Put the flour into the container, add warm water, stir while adding, stir evenly into a snowflake shape, then add water to knead the dough, sprinkle flour on the chopping board, continue kneading until the surface is smooth,Wrap it in plastic wrap and let it stand for 30 minutes; 2. Divide the dough about 125 grams each.

Roll into large square slices and brush with a thin layer of oil; 3. Fold the dough into a strip like a folding fan; roll up the strips and roll into a circle; leave the dough to rest for 10 minutes and press flat; 4. flat bottomPut a small amount of oil in the pan, heat over low heat, and fry the cakes on a medium heat. At the same time, you must pat the squeezed noodles and fry the golden side on one side.When finished, you can use two rolling pins to pat the cake loose, or you can use a shovel to shovel.

[What is good for ganoderma lucid pot]_ production method _ practice Daquan

[What is good for ganoderma lucid pot]_ production method _ practice Daquan

Ganoderma is a rare Chinese medicinal material in Chinese medicine, and in recent years people have also discovered that spore powder produced on Ganoderma can also have a certain medicinal value for the human body.

In addition to being used directly as Chinese medicinal materials, ganoderma can also be used as a medicinal material.

Because the use of medicinal soup made from Ganoderma lucidum pot has obvious nourishing effect on the human body.

So what should go with when using Ganoderma to make medicated soup?

1. What is the best soup for Ganoderma lucidum? The ingredients of Ganoderma Chenpi Laoya Tang: 50g wild Ganoderma lucidum or Ganoderma lucidum sliced in Zhirentang Taishan, 1 Chenpi, 1 old duck, 2 candied dates.

Production method: first clean the old duck and clean it, remove the hair, remove the inside, remove the duck tail, and chop the large pieces; slice the wild red ganoderma lucidum slices of Zhirentang Taishan, rind and candied dates and wash them with water.

Then add all the above materials together into the boiled water, continue to cook on medium heat for about three hours, season with young salt, and then place it in the table.

Efficacy: Zhirentang red ganoderma has the effects of soothing the nerves, strengthening the stomach, removing phlegm, and promoting blood circulation; Chenpi still has the effects of qi, spleen, dryness and phlegm; old duck meat has the effects of nourishing yin and tonic, diuretic and swelling; candied datesWith Buzhong Yiqi, cough and nourish lungs and kidneys, phlegm and asthma.

2. What is the best soup for Ganoderma lucidum? Ingredients: Ganoderma lucidum or Ganoderma lucidum sliced Taishan 15g, astragalus 1g, pork trotter 100g, green onion, ginger, seasoning.

Production method: slice the wild red ganoderma lucidum from Zhirentang Taishan into a gauze bag and tie it; wash the trotters and stew with zhitangtang ganoderma, astragalus and water until cooked, remove the medicine bag, season, drink soup.
Efficacy: strengthening the spleen and soothe the nerves, nourishing the kidney and nourishing the liver, suitable for chronic hepatitis, loss of appetite, physical weakness, nervous breakdown, etc.

3. What kind of soup is the best Ganoderma lucidum black and white fungus soup material: Ganoderma lucidum, black and white fungus, candied dates, lean pork.

Method: Wash the ganoderma, black and white fungus, candied dates; wash the lean meat and chop them; then put them into a clean pot and add an appropriate amount of water to cook.

Efficacy: It can effectively nourish the body, nourish the brain and prevent cancer, reduce blood pressure, and prevent various chronic diseases.

4. What is the best soup for Ganoderma lucidum? The material of Ganoderma lucidum, Chinese wolfberry and Chinese date milk pigeon soup soup: Ganoderma lucidum, Chinese wolfberry, Chinese date, baby pigeon, ginger slices.

Method: Wash all the ingredients, then put them into the pot together, add an appropriate amount of water, and boil slowly after the fire is boiled until the pigeons are soft and rotten. Then you can start the pot.

Efficacy: It can well protect the spleen and stomach, refresh the brain and soothe the nerves, nourish qi and blood, and has a good effect on the treatment of mental weakness and dizziness.

5. What kind of soup is the best Ganoderma lucidum lotus seed chicken soup ingredients: Ganoderma lucidum, lotus seeds, tanned peel, chicken.

Method: Wash the ganoderma lucidum, lotus seeds, and rinds thoroughly, and then wash the chickens after hair removal. Put all the ingredients together in the pot, add an appropriate amount of water, and simmer slowly on a low fire until the chicken is soft.Pot.
Efficacy: How to eat Ganoderma lucidum is effective, this recipe can achieve the effect of strengthening the spleen and appetizing, and health.

It is suitable for women after childbirth or patients with insufficient blood.

[What to eat with crab]_How to eat_How to eat

[What to eat with crab]_How to eat_How to eat

In the fall, it is the season to eat crabs, especially the hairy crabs are very delicious and deeply loved by people.

However, if you simply eat hairy crabs, some people may not be able to adapt to the taste. In this case, you can add some dips to greatly enhance the crab’s taste. The dipping choices in different regions are different.

So, what to eat crab?

Let’s take a look below.

1. Chaoshan people: Eating frozen crab with white rice vinegar crab is a classic of Chaoshan cuisine. The method of eating frozen crab with white rice vinegar and garlic is also a unique invention of Chaoshan people.

The crab cover is lifted, and the red crab cream, which is like rose cream, is coagulated like fat and eaten with garlic and white rice vinegar. The texture is soft and sweet.

White vinegar is divided into brewed vinegar and artificial vinegar, and rice vinegar is better.

2. Hong Kong people: The big red Zhejiang vinegar loved by people in Hong Kong. When they eat Haihe fresh, they prefer to pair it with the big red Zhejiang vinegar. Even if they eat the expensive shark’s fin sharks, they all put a big tune of the big red Zhejiang vinegar in it.Law is often ridiculed as not knowing how to eat.

When eating crabs, whether it is hairy crabs or sea crabs such as safflower crabs, Hong Kong people are used to pairing with red Zhejiang vinegar.

Dahongzhe vinegar is made from glutinous rice, vinegar koji, saccharification, alcohol fermentation and acetic acid fermentation, and then cooked with white vinegar.

Because it is mostly consumed by southerners, it is rare to see it in the northern markets.

3. Steamed hairy crabs: ginger + black vinegar Steamed hairy crabs and ginger, black vinegar is the most widely used method. Among them, Zhenjiang vinegar from the south is the most classic. Of course, there are small surprises from the old Shanxi vinegar from the north.

Whether it is Zhenjiang balsamic vinegar or Shanxi old vinegar, there are a lot of sales on the market.

Steamed crabs are best served with rice wine crabs.

Sprinkling rice wine when steaming crabs can not only make the crab meat tender, but also reduce the discomfort caused by eating crabs.

This is because the alcohol in rice wine has the functions of removing fishy smells and degreasing, and can emit food-specific aroma through the volatilization of alcohol.

Rice wine can also penetrate the inside of crab meat tissue and dissolve the organic matter in it, making the meat more tender and tender.

Although crabs are delicious, they are cold in nature, and they can easily hurt the stomach and intestines, and cause abdominal pain and diarrhea.

The rice wine is mild in nature, and has the effect of activating blood and warming the stomach to dispel cold.

Therefore, steamed crabs with rice wine can not only eliminate the cold, but also the fishy smell of crabs.

Dip some ginger vinegar juice, can also remove cold and fishy effect.

Crabs also have food that goes against them, so you can’t eat crabs with celery, persimmon, pear, orange, pomegranate, tomato, cantaloupe, peanut, sweet potato, honey, rabbit meat and other foods, otherwise it will cause discomfort to the body.

It is not recommended to drink tea or drink cold within 1 hour after eating crab.

[The practice of fried pork with celery]_fried method_how to make

[The practice of fried pork with celery]_fried method_how to make

Celery stir-fried pork is a very homely dish, and its nutritional value is also very high. Moreover, the main choice of celery stir-fried pork is small celery. It should be noted that some places of celery are too old, and there are some filaments outside.Yes, it is recommended to choose the white part of celery, which will be more tender, and avoid frying the pork for too long when celery is fried, so that the moisture in the pork will be lost.

Celery fried pork shredded material celery, shoulder meat half a catty,[bacon sauce]oyster sauce instead,[bacon sauce]Meilin spicy soy sauce seasoning, a small amount of sea salt, a small amount of sesame oil method 1, shredded fresh pork,Marinate with bacon sauce for 10 minutes. 2. Wash the celery, cut off, roots and leaves try to separate 3, raise the pan, stir-fry the pork until it is 8 minutes, then take it out (taste the saltiness of the pork) 4. Use in the same potFry the celery root with the remaining oil, add some salt 5, fry the celery root to a softness, add the pork shreds and celery leaves, fry for 1 minute, add a small amount of sesame oil, and stir-fry the cabbage with pork and fungus100 grams of lean meat, 3 slices of Chinese cabbage, 10 grams of fine fungus (soaked in warm water), 1 fresh red pepper, 1 teaspoon of ginger, 3 cloves of garlic, cured meat: 1 tablespoon raw soy sauce, 1 fine salt/ 8 teaspoons, 1 teaspoon of salad oil, 1 teaspoon of water, 1 teaspoon of corn starch, cooking seasoning: salt 1/4, 1 teaspoon of special red oil chili sauce (use fine paprika if not)A small spoon, 1/4 teaspoon of chicken essence, and a moderate amount of water starch.

Cut thin slices of pork, cut Chinese cabbage leaves and stems into small pieces, shred the fungus into small pieces, shred the red pepper, chop the ginger into syrup, and slice the garlic.

2.

Stir the pork lean with bacon seasoning, add about 1-2 tablespoons of water in portions, and stir until no water is visible.

Let marinate for 10 minutes.

3.

Add about 2 tablespoons of oil to the pot, cook to 30% heat, add lean pork, and cut it with chopsticks.

4.

Stir until lean pork 8 is matured, add red oil chili sauce or paprika to stir-fry, and even meat and oil are ready for use.

5,

Wash the pan and add a small amount of oil. Add the garlic and garlic slices to the cold oil and stir-fry.

6.

Add the fungus, cabbage stem and shredded red pepper, and stir-fry until the stem becomes soft.

7.

Finally add cabbage leaves, salt and chicken essence, sugar.

8.

When the cabbage leaves are tender, add the fried meat and oil.

9.

After stir-frying well, add water starch and thinly stir-fry.

10.

The final fried product.

Tip 1.

When you add water to the pork, you must beat it several times. After adding the water, the surface of the pork will not see water, otherwise it will be too much.

2.

How do I know if the oil temperature is 30% hot?

After the pan is heated, pour the oil into the pan for about half a minute to add the meat.

Stir-fried celery fried shredded pork with celery, dried fragrant (dried tofu), lean meat, ginger, pickled pepper (replaced it without fresh red pepper), table salt, dried starch, oyster sauce, chicken essence, salad oilShimizu theory practice 1.

Shred lean meat, add dried starch, oyster sauce and some water, mix well and marinate for a while; cut celery into pieces; cut fragrant into long strips; cut ginger into pieces; cut into pickled peppers (chopped, sliced, and sliced).

2.

Pour oil in a wok, turn on low heat, simmer the shredded pork, use chopsticks to pulverize the shredded pork, and remove the shredded oil after the shredded pork changes.

3.

Leave the base oil in the pot, fry the ginger and pickled pepper.

4.

Stir fry.

5,

Add some salt and fry for about 1 minute, then add celery and stir fry for about half a minute.

6.
Add the shredded meat to the wok, season with salt and chicken essence for half a minute.

[How to solve solanine poisoning]_ solanine _ poisoning reaction _ how to relieve

[How to solve solanine poisoning]_ solanine _ poisoning reaction _ how to relieve

If you do n’t know about solanine, potato germination contains solanine, everyone knows that if you eat the germinated potato by mistake, food will be poisoned, so solanine is a toxin, then solanineHow to detoxify?

If it is mildly poisoned, the body can detoxify itself. If the poisoning is severe, you need to go to the hospital for gastric lavage.

Here’s how to detoxify the poison of Solanum nigrum.

First, how to detoxify potato poisoning, eat only a small amount of germinated potatoes, or the symptoms are mild, even if not treated, after 1?
2 hours will heal itself through its detoxification function.

However, if you eat 300?
400mg or more of solanine, the symptoms can be severe.

If the symptoms are more serious, it is recommended to do this: 1. To induce vomiting, gastric lavage and solanine poisoning should promptly eliminate toxins. In the acute poisoning period, chopsticks or spoons can be used to stimulate the throat, promote vomiting, and then drink vinegar and wash the stomach. RepeatedlyIt can clear out toxins and relieve symptoms.

2. Detoxify in time by poisoning sprouted potatoes. After vomiting and gastric lavage, you can consume a large amount of sugar and water, 1% intake of acid solution, strong tea, vinegar, sodium sulfate and magnesium sulfate.

2. Symptoms of potato poisoning Consumption of a large number of germinated or unripe potatoes will cause some symptomatic reactions between 10 minutes and hours after eating: 1. Oral mucosal damage Solanum has an irritating effect on the skin and mucous membranes.After eating, oral mucosal damage will occur, burning of the mouth and throat, and itching of the mouth and throat.

Eating salt water can relieve symptoms.

2. Discomfort of gastroenteritis. Solanine has an irritating effect on the gastrointestinal mucosa. In the early stage of poisoning, a burning sensation in the upper abdomen will appear, followed by nausea, vomiting, diarrhea and other symptoms. The symptoms are milder after 1?
Self-detoxification can be done within 2 hours. If the poisoning is severe, there are other symptoms.

3. After breathing dyspnea, the main toxicity manifested in the lungs after entering into the bloodstream. When the concentration is too high, shortness of breath may occur, and even severe dyspnea may cause respiratory paralysis and crisis of life.

4. Fever, vomiting, and vomiting. The main symptoms of malarisin poisoning are fever and vomiting. Repeated excessive vomiting and continuous fever, and repeated vomiting can cause severe dehydration due to repeated vomiting, which leads to decreased blood pressure, rapid heart rate, and seriousness.Can cause shock.

3. How to prevent poisoning from eating potatoes 1. The content of solanine in normal potatoes is not high, and there will be no poisoning after eating. However, the content of solanine in germinated potatoes is higher.Effectively prevent poisoning.

2. Sprouted potatoes in germinated potatoes are gathered in the shoots and their roots. If you need to eat, you can dig out the germinated parts, soak the potato slices in cold water for 30 minutes, and eat them after cooking.

3, do not eat unfamiliar.

Potato chips contain a toxic protein called solanine. If you eat too many raw potatoes, red blood cells in the blood will aggregate, which will cause nausea, vomiting, and diarrhea.