Mushroom
10 flower
Dried razor clam
50 grams
ginger slice
5 tablets
cut
480 grams
Agrocybe aegerita
45 grams
condiments
salt
Proper amount
step
1. Lentinus edodes 10 Agrocybe aegerita 45g ribs 480g dried ginger 50g slices.
2. Fill the casserole with water and fire.
3. Pour in the washed ribs.
4. Wash Agrocybe aegerita and dried mushrooms together.
5. Add the washed dried taro.
6. Add ginger slices.
7. Pour in Agrocybe aegerita and Lentinus edodes, open and skim off the floating powder.
8. Simmer on low heat for 90 minutes, then season with salt.
Question 2: How to eat dried Sargassum?
Production method 1. Cleaning the razor clam: the razor clam dug from the beach is washed in seawater manually or with a razor clam cleaning machine.
2. Soak and spit sand: put the cleaned SINONOVACULA constricta into baskets, each basket is about 14 ~ 15 kg, and put 2 ~ 3% light salt water (or seawater mixed with fresh water, the specific gravity is1.007 ~1..
3. Cooked: When there is a fire, pour a basket of clams into the pot, do not drain the water, and cover the pot. If the razor clam is fat, add a bowl of water. The steam boiled in the pot lid comes out in a straight line and cooks for about 5 minutes. Open the lid and turn it from bottom to top once, so that the razor clam is heated evenly. When the juice boils again and the shell is cooked, take it out immediately.
4. Shelling: After the cooked razor clam is picked up, the shell is peeled off by hand or with a sheller.
5. Meat washing: Wash meat manually or use a meat washer. When washing meat by hand, prepare several buckets filled with clear water or clarified salt water, and put a bamboo basket at the mouth of the bucket to hold the meat. Dig with your fingers when washing meat. If you are pregnant, you should wash it with your fist. Change the water frequently until there is no sediment and impurities attached to the meat, and drain it.
6. Sun drying: spread the dried meat on the bamboo curtain and turn it carefully when drying. Don't let the meat stick to the bamboo curtain, or it will break your body. Generally, when dried, the meat is light yellow, and the water pipe is hard, so it can be dried or roasted in a pot with warm fire. Turn over at any time when baking, but the quality of dried taro is worse than that in the sun.
7. Packaging: after drying, put it in a cool place for heat dissipation and package it in stages. The dry individuals with good quality are intact and free of sediment impurities, with dry feet and light yellow; Poor quality dried meat is dark brown in color, with silt, small and incomplete. Put the graded dried bamboo shoots into wooden cases or sacks and put them on the wooden frame, and check them at any time to avoid being damp and moldy. Moths are prone to occur in summer. For every 100 kg of dried taro, 2 ~ 3 kg of garlic cloves can be evenly sprinkled in the dried taro to prevent insects from eating.
Introduction of raw materials
Dried taro, also called dried taro, is the dried meat of taro. Squid, called Yue in Fujian, Duckling in Zhejiang, Claudian twig in Liaoning, Hebei, Shandong and other places. Its shape: there are two layers of shells outside, which are crisp, thin, brown, striped and rectangular. Two slender straws protrude from the shell to suck food and excrete it. There is also a flat axe foot dragging below. China coastal low-tide areas are all productive, and there are many artificial aquaculture in various provinces.
Nutritional analysis
Pork is rich in protein, calcium, magnesium, iron, selenium, vitamin A and other nutrients. It has delicious taste and high nutritional value, and has the function of tonifying deficiency.
Suitable crowd
The general population can eat it.
1. Suitable for people with postpartum weakness, hot thirst, damp-heat edema, dysentery, drunkenness, etc.
2. People with spleen and stomach deficiency and diarrhea should eat less.
food therapy
Pork is sweet and salty, cold in nature, and enters the heart, liver and kidney meridians;
Has the effects of nourishing yin, clearing away heat, relieving vexation and relieving alcoholism.
It has certain curative effect on postpartum weakness, vexation with heat and thirst, damp-heat edema, dysentery, drunkenness and so on.
comment
High-quality dry taro, large and complete, fleshy, yellowish in color, dry in texture, clear in smell, less salty, undamaged and free of sediment impurities; The inferior taro is small and incomplete, with dark brown color, sticky surface, salty and smelly.
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The practice of drying and burning meat
350g of pork belly, 50g of dried pork 1 50g, 50g of cooked bamboo shoots, a little chopped green onion and Jiang Mo, soy sauce 1 tablespoon, sugar about1tablespoon, 3 teaspoons of Shaoxing wine, and proper amount of raw flour.
1 Wash the dried bamboo, put it in a bowl, add clear water (submerged raw materials), steam it in a cage, take it out, pick it up and put it in clear water, stir it with chopsticks, and wash off impurities. Steam the dried fruit juice and filter for later use.
Scrape the pork belly with skin, cut it into rectangular thin slices with the thickness of 1cm, put it in a pot, add appropriate amount of water, boil it with high fire, skim the floating foam, switch to low fire until it is 50% rotten, add Jiang Mo, white sugar, Shaoxing wine, soy sauce, refined salt, bamboo shoots, dried juice, and thicken it with raw powder water when it continues to rot.
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Stewed potato with taro
Dry simmering potatoes is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Dry stewed potatoes are one of the most distinctive dishes in Fujian cuisine in China. Stewed potatoes with dry stems are the main ingredients, and stewing is the main cooking method, which belongs to taste. Follow the gourmet website to provide you with a recipe, try it. I believe you will succeed. & gt
Question 3: How to make delicious and nutritious dried kelp bone soup with dry water?
1. Wash and soak dried taro for about 2 hours in advance, and slice ginger for later use.
2. Boil the water, blanch the bones, cool and wash them.
3. Put the pretreated materials into an electric pressure cooker and add a proper amount of water (no materials are needed).
4. Add a spoonful of Fujian old wine and a few drops of white vinegar, and press the "tendon" button for about 40 minutes.
Just add some salt when eating.
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Cooking tips
1, the electric pressure cooker has a good water locking function, which is stronger than the ordinary pressure cooker, so you don't need too much water, so you can drink as much as you want without losing it.
2. Eating radish in winter and ginger in summer is safe all year round, so eating ginger in summer has many advantages: it can detoxify and sterilize, dispel wind and dispel cold, and can also deal with "air-conditioned diseases", so you may wish to put some ginger in cooking in summer.
Nutritional efficacy
Kelp has the functions of lowering blood pressure, reducing blood lipid, accelerating cholesterol metabolism and excretion, lowering serum cholesterol and preventing arteriosclerosis. Kelp contains a lot of iodine. Iodine can * * pituitary gland, reduce female estrogen level, restore normal ovarian function, regulate endocrine and eliminate hidden dangers of mammary gland hyperplasia. Iodine is the main raw material for the synthesis of thyroxine in the body, and the luster of hair is formed by the action of thyroxine in the body. Therefore, eating kelp often has a special effect on moisturizing hair.
Question 4: What does dried pork do?
1. Wash and dry the water, put it in a bowl, add clean water to drown it, and steam it out in a cage;
2. Pick up the dried clams, put them into clean water, stir them with chopsticks, and wash away all the sediment and feces;
3. Evaporate the juice and filter for later use;
4. Peel the winter bamboo shoots, wash them, cook them and slice them;
5. Scrape the pork belly with skin, cut it into rectangular pieces with the thickness of 1cm, put it in a pot, add water to make it uniform with the meat, and cook it over high fire until cooked; 6. After boiling, skim the floating foam, switch to low fire until it is 50% rotten, and add Jiang Mo, sugar, yellow wine, soy sauce, refined salt, bamboo shoots, dry water and raw juice;
7. When it continues to burn until it is rotten, thicken it with wet starch, put it on a plate and sprinkle with chopped green onion.
Dried Pork: Pork is rich in nutrients such as protein, calcium, magnesium, iron, selenium, vitamin A, etc. It is delicious and has high nutritional value, and has the function of tonifying deficiency. According to the theory of traditional Chinese medicine, the meat of razor clam is sweet, salty and cold, which has the effects of nourishing yin and clearing away heat, relieving vexation and hangover, and has a certain therapeutic effect on postpartum weakness, vexation and thirst, damp-heat edema, dysentery and drunkenness.
Question 5: The food that can't be eaten with Meretrix meretrix (cheng) belongs to Mollusca, Eubranchia, Meretrix meretrix. The shell is crisp and thin, long and flat, and there is an inclined groove at the top and belly edge of the shell, so it is named SINONOVACULA. Dried taro, also called dried taro, is the dried meat of taro. Squid, called Yue in Fujian, Duckling in Zhejiang, Claudian twig in Liaoning, Hebei, Shandong and other places. Its shape
Dry goods, food
The scientific name of Meretrix meretrix SINONOVACULA SINONOVACULA (cheng), which belongs to Mollusca, Eubranchia and Eubranchia. The shell is crisp and thin, long and flat, and there is an inclined groove at the top and belly edge of the shell, so it is named SINONOVACULA. Dried taro, also called dried taro, is the dried meat of taro. Squid, called Yue in Fujian, Duckling in Zhejiang, Claudian twig in Liaoning, Hebei, Shandong and other places. Its shape
Question 6: How should dried meat be cooked to taste good? I'm telling you, you have to give me extra points