Cabernet Sauvignon(yun pian lu jiao cai )

How to make broccoli

The raw materials used for making clouded scallop are as follows:

There are 150 grams of staghorn, 20 grams of ham, 20 grams of yulanpian, 20 grams of cucumber skin, 15 grams of mung beans, 100 grams of clear soup, 5 grams of monosodium glutamate, 15 grams of Shaojiu, 50 grams of starch, 5 grams of chicken oil and 10 grams of refined salt.

The processing steps are as follows:

Put clear water and mung beans in the pot. After boiling, take out mung beans. Put the scallop in mung bean soup, then soak it in clear water for 1 hour, take out and drain. Slice the skin of the staghorn, ham, Magnolia and cucumber into a blade, and place them in a bowl with the fish scale shape facing down. Mix the clear soup, monosodium glutamate, Shaoxing wine and salt, pour them into a bowl, steam them for half an hour with high heat, take them out, decant them and put them on the plate. Pour the chicken oil into the soup and pour it on the noodles.

The characteristics of Cabernet Sauvignon are as follows

Fragrant and refreshing, bright and beautiful. It is a kind of wild vegetable with unique flavor.

Cabernet Sauvignon

Yunpian staghorn is a kind of Shandong cuisine which is mainly made of staghorn, ham and yulanpian.

Make food

[main ingredients] 150 grams of staghorn, 100 grams of ham and 100 grams of yulanpian

[auxiliary materials] cucumber 50g, mung bean 25g

[seasoning] salt 5g, rice wine 15g, monosodium glutamate 2G, starch (corn) 5g, chicken oil 5g.

Production steps

1. Put clear water mung bean in the frying pan, boil it with high heat, and then take out mung bean;

2. Put the starch (5g) into the bowl and add water to mix out the wet starch (10g) for use;

3. Wash and cut off the flesh of cucumber, and reserve the skin of cucumber;

4. Put the staghorn in mung bean soup for a while, then soak it in clear water for 1 hour, and take out the water;

5. Slice the cornu, ham, yulanpian and cucumber skin into a blade, place them in a bowl with the fish scale shape facing down, evenly mix the clear soup 150 ml, monosodium glutamate, yellow rice wine and salt, pour them into the bowl, steam them with high heat for half an hour, take them out, decant the soup and put them on the plate;

6. Pour the decanted soup into a frying pan and bring to a boil. Thicken with wet starch, pour in chicken oil and pour on the noodles.

nutritive value

Staghorn

1. It contains taurine, polysaccharide, iodine, potassium, sodium, silicon, phosphorus, iron, calcium, magnesium and so on. It is the best source of dietary fiber. It can absorb water, stimulate gastrointestinal peristalsis, promote consumption gland secretion, and help digestion. It also has strong ion exchange capacity and absorption;

2. Modern medicine has proved that eating wild vegetables is good for the prevention and treatment of rectal cancer, hypertension, diabetes, coronary heart disease, anemia and other diseases.

3. It is sweet and salty in taste and cold in nature. It enters the heart and stomach meridians. It has the functions of softening and firming, relieving cough and resolving phlegm, clearing away heat and toxin, harmonizing the stomach and defecating, strengthening the body and removing pathogenic factors. It is used for sore throat, blood stasis, swelling, injury, tendon fracture, contusion and sprain. It is also used for treating epigastric pain, pain, belching, acid regurgitation, bad appetite, intestinal dryness and constipation.

Ham

1. The ham has bright color, distinct red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious and delicious;

2. Ham is rich in protein, moderate fat, more than ten kinds of amino acids, vitamins and minerals;

3. Ham production goes through winter and summer. After fermentation and decomposition, all kinds of nutrients are more easily absorbed by the human body. It has the functions of nourishing stomach and body fluid, benefiting kidney and strengthening yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

4. Ham is warm in nature, sweet and salty in taste; it has the effects of invigorating the spleen and appetizing the stomach, generating body fluid and blood, nourishing the kidney and filling the essence; it can be used to treat asthenia and fatigue, spleen deficiency and less food, chronic diarrhea and dysentery, waist and leg soreness, etc. In Jiangnan area, it is often used as an appetizer and food for puerpera or after illness; ham has the function of accelerating wound healing, so it has been used as an auxiliary food after surgery.

intended for

1. It is especially suitable for sore throat, blood stasis and swelling, traumatic injury, tendon fracture, contusion and sprain, rectal cancer, hypertension, diabetes, coronary heart disease, anemia and constipation;

2. Men should not eat it often, otherwise they will get old diseases, damage the blood gas of waist and kidney meridians, make people feel cold and painful, and have a bad complexion.

3. It is suitable for those with deficiency of Qi and blood, those with chronic diarrhea due to spleen deficiency and lack of appetite, and those with weak constitution, fatigue and weakness of waist and feet.

4. People with diarrhea and diarrhea due to spleen and stomach deficiency should not eat too much; the elderly and patients with gastrointestinal ulcer should not eat too much; people with acute and chronic nephritis should not eat too much; people with edema, ascites should not eat too much; people with cold, damp heat, diarrhea, stagnation and abdominal distension should not eat too much.

Relevant information

1. It is three or four inches long and has the shape of antlers. It is purple yellow. Wash the scallop with clean water, mix it with vinegar, and it will swell up, just like the one just fished out of the sea. It tastes very smooth and beautiful. If you let it soak in water for a long time or soak in boiling water, it will melt into gel. When a woman combs her hair, she will put it on her hair, and her hair will stick. It's named for its antler like shape. It is one of the most primitive plants in Qinghai. It grows in the forest area of 3000 meters above sea level and is widely distributed. Local naoshan people go to the wild to pick up staghorn in May. When eaten, it can be used as cold dish, fried dish or soup. Its taste is crisp and fragrant, so it can be called the treasure of snow region.

2. Yuntui is one of China's special products. It has the name of "three legs". It not only sells in China, but also enjoys a high reputation in Southeast Asia. Yuntui stresses the method of "four secrets" and forms a unique system. "Cutting secret" is to pay attention to the skill of the knife when cutting the hind legs of pigs into "Pipa style", and the oil film must be removed. "Pickle secret" is to pay attention to fresh pickle, that is, the so-called "blood leg", although every other night, will lose its delicious. The flavor of Yunnan ground black salt is different from that of Sichuan salt. The former is colorful and the latter is fragrant. If the salt content is appropriate, Yuntui can be stored for two or three years, and its taste changes from fragrance to sweetness. "Keeping secret" is about preserving, but Chen leg should not make it breathable. "Food secret" is to pay attention to a variety of eating methods, especially for improving taste, the effect is excellent. When the surface of Yuntui is slightly green, large needles are used in three parts of Yuntui, and then the smelling products are pulled out to achieve "three needle fragrance", which indicates that it has been cured successfully. At this time, cut open, red teeth white, attractive color, aroma, food aftertaste.

3. If the ham is stored in the refrigerator at low temperature, the moisture in it will freeze, the fat will precipitate, the muscle will agglomerate or loose, the meat quality will change, and it is easy to rot. It should be kept in a cool and dry place to avoid sunlight. The infrared and ultraviolet rays in the sunlight will dehydrate ham, harden the texture, cause discoloration, taste change, produce a harrass flavor, and even rot and make it inedible.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yun Pian Lu Jiao Cai