[How to make American ginseng pigeon soup]_Pigeon soup_American ginseng_Making method

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[Babao Fruit Iced Rice Practice]_Babao Fruit Iced Rice Practice _Babao Fruit Iced Rice Practice Daquan_Babao Fruit Iced Rice How to Make

[Babao Fruit Iced Rice Practice]_Babao Fruit Iced Rice Practice _Babao Fruit Iced Rice Practice Daquan_Babao Fruit Iced Rice How to Make

The easiest thing to ignore in cooking is the heat, which is very important when making Babao Fruit Iced Rice. Pay attention to the heat, this is definitely a successful dish.

When you are at home, you don’t have to go to a large hotel to prepare such a delicious alternative, which will also impress the guests.

1. Cook the required glutinous rice and leave it to cool naturally. 2. Put the peanut rice in a wok and sauté. Go to red. 3. Prepare the necessary ice water, crushed ice cubes and fruits. 4. All kinds of fruits are uniform.Sprinkle on the top of the glutinous rice 5 and spread the cool glutinous rice to the bottom 6 of the bowl. Then put the prepared ice cubes 7 and add 2 spoons of honey to the ice water. Stir evenly. 8Water is poured into a bowl of sprinkled fruits9, and finally sprinkled with peanuts, you can accept that if you want to eat healthy, the hygiene of the ingredients must be ensured, the method of Babao fruit iced rice is simple, and the hygiene of the ingredients is also guaranteed.

[French Caramel Crisp]_How to make_How to make

[French Caramel Crisp]_How to make_How to make

French caramel pastry is a more traditional dessert. Many people replace this dessert as afternoon tea. If it is paired with a cup of milk tea, it will make people feel more satisfied, but it will always be satisfied when they are made.As a result, many people have become scorched, and they are always unable to use the caramel crisps made by themselves to achieve the effect of crispy outside and tender inside. This is because I have not used crushing, but I still need to add some paste to enhance the flavor.

Ingredients: French-style tapa dough: 90 g softened paste, 180 g low-gluten flour (refrigerated after screening), 50 g powdered sugar, 2 g salt, 1 egg yolk; B caramelized almond layer: paste50 grams of food, 50 grams of fresh cream, 25 grams of maltose, 25 grams of honey, 50 grams of caster sugar, 80 grams of crushed almonds and peanuts (or pistachios).

Method: A French tapa dough: 1. After the paste is softened, add icing sugar and beat evenly, then add salt, egg yolks and beat fluffy, put refrigerated low-gluten flour, and use a rubber spatula to form the dough.Refrigerate for 30 minutes in the refrigerator; 2. Take out the refrigerated dough, cover both sides with a layer of plastic wrap, roll into thin slices, just fit in the middle of the baking sheet, and then fork out the small holes and put them into the preheatedIn a 180-degree oven, bake for 15 minutes over high heat until the dough is slightly browned and retracted.

B Caramelized almond layer: 1. Put a paste-like block, white granulated sugar, whipped cream, maltose and honey in a small pot, and heat to a boil over high heat; 2. Heat up to about 115 degrees to see a layer of paste around the wall of the potAnd creamy liquid, then turn off the heat and put the almonds into pieces. The peanuts are immediately and evenly mixed. If the room temperature is slightly solidified with the liquid, you can heat it with a small fire until it is evenly instantaneously. 3. Pour caramelized almonds while hotOn the baked toast, at this time you need to pay attention: leave an edge of about 1 cm around the toast. Do not pour on it, because the caramelized almonds will flow after baking. If the caramel is spread, it will easily flow to the melt; 4, put in the oven, bake at 160 degrees for 20 minutes, the surface of the almond cake is not sticky.

About 35 caramelized chestnut crisps.

300 grams of chestnut puree, 60 grams of thin slices, 60 grams of caster sugar, 20 grams of milk powder, 10 grams of chestnut powder, and 50 grams of various nuts.

25 grams of chestnut crumbs, 30 grams of powdered sugar, a little salt, 0 baking soda.

4 grams, 15 grams of maltose, 17 grams of egg liquid, 5 grams of milk powder, 80 grams of low powder, 5 grams of chestnut powder.

Decorated caramel or coffee egg liquid: 50 grams of caster sugar, 10 ml of water, 20 grams of egg yolk, 10 ml of espresso liquid are mixed evenly before use.

[Homemade bonito tofu]_how to do _ practices Daquan

[Homemade bonito tofu]_how to do _ practices Daquan

The fish is very delicious whether it is braised or steamed or boiled. The stewed tofu is an ordinary substitute on every household’s table. The ingredients are simple and easy to cook.

Although it is a home-cooked dish, it still needs some tips to make it delicious. In fact, you can add some lean meat and anise to the fish belly when making this dish, which can remove the fishy taste and freshness.

Preparation of the first material.

Main ingredients: 250 grams of northern tofu, 500 grams of catfish, 75 grams of lean pork, auxiliary materials: 50 grams of chives, seasoning: 75 grams of lard, 15 grams of green onions, 5 grams of ginger, 5 grams of white garlic, 20 grams of cooking wine, 5Grams, MSG 2 grams.

The second basic step.

1.

Wash the tofu, cut into cubes of three or four centimeters in size, and dip it in boiling water; 2.

Wash the leek and cut into 1 cm length segments; 3.

Wash the shallots, chopped 5 grams, and cut into 10 grams; 4.

Ginger washed, 2 grams minced, 3 grams sliced; 5.

.
5. Descaling and internal organs of fish, wash them, and use flower knife on both sides;

Chop pork into stuffing, minced green onion, ground ginger, 1 g of salt, 5 g of cooking wine, stir and fill in the fish belly; 7.

Put the oil on the pot and heat until it is 60% or 70% hot. Add the anchovies and fry until the sides are firm, slightly yellow, cook the cooking wine, add the fresh soup, spring onion, ginger slices, garlic slices, and boil over high heat.5 minutes, add tofu pieces, stew over medium heat, add salt, monosodium glutamate and leek after the fish is tender and cooked. After the soup is opened, it can be eaten out of the pot.

The effect of the third catfish stew with tofu.

The fish tastes sweet, flat, enters the spleen, stomach, and large intestine; has the effects of strengthening the spleen, appetizing, nourishing qi, diuretic, passing milk, and dehumidifying.

Suitable for people with chronic nephritis edema, liver cirrhosis, ascites, and malnourished edema; suitable for pregnant women who consume postpartum milk; suitable for those who have weak spleen and stomach and who do not have a good diet; suitable for the early stage of measles or those who are unhappy with measlesConsumption; suitable for hemorrhoids bleeding, chronic chronic diarrhea.

Tofu is sweet, light, cool, and enters the spleen, stomach, and large intestine; it is beneficial for qi, and the spleen and stomach, spleen and dampness, clearing the lungs and skin, clearing heat and detoxifying, and expelling phlegm; tofu is for the elderly, pregnant,Maternal ideal food is also an important food for children’s growth and development; tofu is also good for menopause, recuperation after illness, obesity, and rough skin; brain workers, who often work night shifts, are also very suitable for eating.

[Can oral ulcers eat oranges]_ diet conditioning _ diet taboos

[Can oral ulcers eat oranges]_ diet conditioning _ diet taboos

Mouth ulcers have been suffered by many people, and the uncomfortableness is only a matter of time.

If you accidentally get an oral ulcer, there are a lot of foods you can’t eat, such as greasy, spicy and so on.

However, many people think that oral ulcers are caused by a lack of vitamins, and oranges are rich in vitamins. Can I eat oranges if I have oral ulcers?

1.

Can eat.

Mouth ulcers are related to factors such as low immunity, lack of vitamins, stress, mouth fires, and bacterial infections. Oranges are cool, the smell is fragrant, and vitamins and trace elements supplementation can alleviate mouth ulcers. Therefore, mouth ulcersCan eat oranges.

2.

Orange is a cold fruit, which can effectively alleviate the hot air in the body and improve the correction of oral ulcers in patients with diabetes. In addition, oranges can replace vitamin C, which can improve the body’s immunity to a certain extent, and can also promote the healing of ulcers.

In addition, the orange peel contains rich volatile oils, which have a certain aroma. It can soothe people’s mood and relieve their nervous tension to a certain extent.

3.

Eat one a day.

Although oranges have a certain improvement effect on patients with oral ulcers, oranges are cool and rich in organic acidic substances. Therefore, oranges should not be eaten too much to avoid spleen and stomach dehydration and abdominal pain and diarrhea. It is generally recommended to use one orange asIt is advisable not to exceed five.

4.

Precautions: The body is cold, the spleen and stomach are cold, and those with gastrointestinal upset should not eat oranges.

Oranges are cold and have a certain cathartic effect. For these types of people, they may cause physical discomfort, so they are not suitable for consumption.

Insufficient liver yin, too much stomach acid, less red tongue, diabetes, allergies are not suitable for patients.

Oranges are cold fruits and contain a variety of organic acids and sugars. These groups of people may have worse consequences later, affecting the recovery of the body.

Oranges should not be eaten with protein-rich foods.

Oranges have a variety of acidic substances. Proteins will solidify when they encounter acid, which affects the digestion and absorption of food.

Common high-protein foods are: milk, goat’s milk, shrimp, crab, pork, eggs, etc.

[How to make ice powder with ice powder seeds]_How to_Practice

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[How to keep garlic sprouts for a long time]_How to save_Storage method

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[Danish cheese]_ production method _ practice

[Danish cheese]_ production method _ practice

We all know that Denmark has a good reputation in the world for food baking, and the most famous is Danish cookies that people know well.

In Danish supermarkets, there are always round boxes of cookies, dark sapphire blue boxes with royal palaces and castles, canals and sculptures. There are about a dozen species, showing people the ancient history of the kingdom.And unique style, this is the Danish Royal Cream Cookies that Danes are proud of.

Then let’s take a look at Danish peanut crackers!

First, the cuisine features Danish favorite cookies, derived from their ancient family tradition.

In the past, every Christmas time, every family had to prepare at least four kinds of cookies, and many home-made secret recipes have been used to this day.

At that time, the judgement of the housewife’s ability and diligence was mainly based on the types of cookies on the table. The more types, the stronger the housewife’s ability.

Over time, this cookie became a Danish biscuit tradition.

Danish cookies are continuously exported to more than 120 countries and regions in the world every year.

Nowadays, “Denmark Cookies” has evolved into the name of a category of cookie products. The word “Denmark” in “Denmark Cookies” does not necessarily refer to the place of origin. Danish-style biscuits can be produced anywhere.

Second, the practice method one main raw material: low powder 145 grams of milk 1 tablespoon cream 120 grams of granulated sugar 60 grams of salt 0.

25 tsp eggs 0.

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4. Put baking paper on the baking sheet in advance, place the batter in a flower bag side by side, squeeze it into the baking sheet, and leave a space between each biscuit.

5.180 degrees, bake the upper (or middle) layer of the oven for about 15 minutes until the edges are colored.

6. After baking, immediately put it on the shelf to cool, and then keep it completely sealed.

Tips To soften the flour, it is best to stir it manually before using an electric mixer at low speed.

Conventional two materials: 520g of flour, 452g of unsalted paste, 150g of granulated sugar, 1 tsp of baking soda (5ml) Decoration: appropriate amount of whole egg liquid, appropriate amount of coarse granulated sugar Method: 1, accurate weighing of all materials; 2, dust asideSoften; 3, beat the bran until the color is white, partially fluffy, and beat the eggbeater to leave feather-like marks (you can use an electric eggbeater, you can also pinch); 4, add fine sugar; 5, slightly pass a fewCircle, mix well, do not have to wait for the sugar to melt; 6, mix flour and baking soda, sieve into the paste; 7, squeeze up and down with a spatula, cut and mix evenly, no dry powder can be seen; 8, fill the batter in a fresh-keeping bag; 9, roll into a 3, 4mm thick square, refrigerate until hard, about 30 minutes to 1 hour, refrigerate without freezing; 10, remove the dough, first brush a thin layer of whole egg liquid; 11, Then sprinkle evenly with coarse sugar, sprinkle a little more, the cookies are not too sweet; 12, cut into the appropriate size; 13, lined up in a baking sheet (plating tin or baking paper on the baking sheet), leaving a gap in the middle, baking cookiesIt will swell when it is heated; 14, preheat the oven 160 degrees, add biscuits, and bake 12 to 15分Minutes, until golden.

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