The practice of black rice porridge introduces the cuisines and their effects in detail: kidney-tonifying formula, qi-blood nourishing formula, nourishing formula, anemia formula and taste: fragrant technology: cooking black rice porridge making materials: main ingredients: black rice 150g seasoning: brown sugar 15g to teach you how to cook black rice porridge, and how to cook black rice porridge is delicious 1. 2. Add about 1500 ml of cold water to the pot, put the black rice in, boil it with high fire first, and then cook it with low fire 1 hour. 3. When the porridge is thick, add brown sugar to taste and cook for a while. The practice of mutton radish soup introduces the cuisine and its efficacy in detail: private cuisine nourishing and health care recipe malnutrition recipe taste: salty technology: boiled mutton radish soup making materials: main ingredients: mutton (thin) 400g, white radish 300g, auxiliary materials: coriander 10g, seasoning: soy sauce 2g, yellow wine 6g, salt 3g, salad oil1. 10g Welsh onion teaches you how to make mutton radish soup, and how to make mutton radish soup is delicious. 1. Wash and slice mutton and soak it in soy sauce and Shaoxing wine. 2. Wash the radish, peel and slice it, and chop the parsley. 3. Stir-fry onion and mutton in oil, add appropriate amount of water, add radish, simmer for 40 minutes, and season with coriander. Health tips: this soup has the effect of appetizing and strengthening the spleen. Petty Pie-Shi Xiangke: White Radish: White Radish Avoid eating ginseng and American ginseng together. Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic. The practice of Sanxian jiaozi introduced the cuisines and their functions in detail: fine staple food, formula for nourishing qi and blood, formula for nourishing body, formula for strengthening yang, formula for strengthening waist and kidney, formula for nourishing brain, formula for nourishing brain, and taste: salty technology: the production materials for making Sanxian jiaozi: main ingredients: 500g of wheat flour, auxiliary materials: egg 1 50g, 200g of leek and 6544 pork. Add proper amount of warm water to flour and mix well for later use; 2. Remove the head, peel and wash the prawns; 3. Wash and chop leeks; 4. Beat the eggs into a bowl and stir well; 5. Cut the shrimp into large pieces; 6. Add salt, pepper noodles and chicken essence to the pork chop stuffing to taste; 7. Put minced meat, eggs, shrimps and leeks into a basin and mix well in one direction; 8. Roll the dough into several thin skins with a rolling pin, and add appropriate stuffing to make jiaozi. 9. Put the wrapped jiaozi into a steamer for steaming. Petty pie-eating like grams: eggs: eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart. The method of sauce elbow introduces the cuisines and their effects in detail: the recipe of nourishing qi and blood in Beijing cuisine private cuisine, the recipe of tonifying deficiency and strengthening the body and beautifying, the recipe of taste: salty technology: sauce stewed elbow making materials: main ingredients: pork elbow 2000g, coriander 3g, garlic (white skin) 2g, Chili oil 2g, salt 4g, soy sauce 3g, sugar 3g, yellow wine 2g and onion 4g. 3g of sesame oil, 2g of pepper, 4g of star anise, 2g of Amomum villosum, 3g of cinnamon, 3g of nutmeg, 3g of clove, 3g of licorice, 2g of fennel seed and 3g of dried tangerine peel. Sauced elbow is characterized by crispy, mellow, strong color and strong taste. Teach you how to make sauce elbow, and how to make sauce elbow is delicious 1. Roast pork elbow with fire until the skin is golden yellow, soak it in cold water, take it out, cut a knife on the elbow bone, and then put it in a boiling water pot for a while and take it out; Wash green onions and cut into sections; Wash ginger and slice; Chop garlic for later use. 2. Put the pot on fire, cook Shao wine with onion and ginger, add soy sauce and sugar, add water and elbow. Put in a cloth bag, fill with pepper, aniseed, cinnamon, Amomum villosum, cardamom, clove, licorice, fennel and dried tangerine peel, and bring to a boil. 3. Skim the floating foam in the soup pot, cook slowly on low heat until the pig's elbow is cooked, remove the stick bone and put it in a large plate to cool. 4. Stir the sauce until it is thick, add monosodium glutamate, and let the fire cool slightly. Dip the sauce with a brush and brush it evenly on the elbow skin repeatedly, and finally brush a layer of sesame oil for later use. 5. Replace the sauce elbow with elbow flower, sprinkle with coriander, mix with minced garlic, and put on Chili oil dish. Tips for making sauce elbow: This product includes fennel and fennel. Petty bourgeoisie food: pork elbow: pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork. The method of fish-flavored eggplant strips introduces the cuisine and its effects in detail: home-cooked recipes, nourishing recipes, anti-aging recipes, nourishing recipes, malnutrition recipes, anti-cancer recipes, and taste: fish-flavored technology: the preparation materials of roasted fish-flavored eggplant strips: main ingredients: eggplant (purple skin, long) 400g, auxiliary materials: pork (thin) 100g, fungus. Onion (white skin) 15g, winter bamboo shoots 15g, hot pepper (dried red tip) 5g, starch (corn) 45g Seasoning: salad oil 120g, onion 10g, garlic (white skin) 5g, ginger 5g. Teach you how to make fish-flavored eggplant strips. How to make fish-flavored eggplant strips delicious? 1. Peel the eggplant and cut it into strips 3.3 cm long, 0.69 cm wide and 0.7 cm thick. 2. Slice lean meat; 3. Auricularia is made of water, and everything is half; 4. Slice the onion; 5. Cut the winter bamboo shoots into ribs; 6. Cut the dried red pepper into chopsticks-sized squares; 7. When the oil in the pot is heated to 70% heat, dip the tomato strips in a thin layer of starch, fry them in the oil and take them out, and control the oil; 8. Start another pot fire, add base oil, and then add onion, ginger and garlic; 9. Then add the meat slices and fry them until they turn white; 10. Add onion, auricularia auricula, winter bamboo shoots and dried peppers and stir-fry for fragrance; 1 1. Add thick fresh crucian carp soup, refined salt, monosodium glutamate, Shaoxing wine and soy sauce to make it delicious; 12. When the soup is boiling, thicken it with starch, add tomato strips, turn it over and hang it evenly; 13. Pour in oil and sesame oil and serve. Tips for making fish-flavored eggplant strips: this product has a frying process, and it is necessary to prepare about 1000 grams of salad oil and about 200 grams of fresh crucian carp soup. Tips-eating grams: black fungus (water hair): black fungus should not be eaten with snails. Judging from the medicinal properties of food, cold snails encounter slippery black fungus, which is not conducive to digestion and should not be eaten together. People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion. The way to roast chicken wings is to introduce the cuisines and their functions in detail: private kitchens for nourishing the body, malnutrition recipes, and taste recipes: salty technology: ingredients of roast chicken wings: 500g, seasonings: green onions 10g, 5g of ginger, 5g of soy sauce, 2g of pepper, cooking wine 10g, 2g of monosodium glutamate, 5g of salt and 65438 of vegetable oil. Teach you how to cook roast chicken wings, and how to cook roast chicken wings is delicious 1. Soak chicken wings in a boiling water pot and take them out; 2. Chop the onion and ginger, add soy sauce, pepper, cooking wine, refined salt and monosodium glutamate to make juice, marinate the chicken wings for 10 minutes, take them out, remove the onion and Jiang Mo attached to them, and control the water; 3. put a layer of cooking oil on the baking tray, slice the onion and ginger, and put it on the baking tray. Brush the marinated chicken wings with honey water and put them on the onion and ginger slices. 4. Send the baking tray to the bottom of the preheated oven at 150 degrees for about 30 minutes. Turn the chicken wings upside down when roasting, so that they are roasted evenly and in the same color. This paper introduces in detail the cuisines and functions of red-cooked chicken nuggets: nourishing private cuisine, invigorating spleen and appetizing recipes, malnutrition recipes, and taste: sweet and salty technology: braised red-cooked chicken nuggets are made of ingredients: chicken 500g, seasoning: soy sauce 50g, sugar 60g, salt 5g, sweet noodle sauce 10g, scallion 10g, ginger/kloc. Teach you how to make roast chicken pieces, and how to make roast chicken pieces is delicious. 1. Wash the chicken pieces, drain them, pour them into a basin, add onion, ginger, cooking wine, allspice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, take them out, drain them, put them into a 60% hot oil pan one by one, and fry them until dark yellow. 2. Put a little oil on the fire in the wok, heat it, pour in sugar, soy sauce, salt, cooking wine, onion, ginger and a proper amount of water, boil it, skim the floating foam, add the fried chicken pieces, simmer until crisp, take it out and put it on a plate, continue to cook the original soup until the juice is thick, then pour it on the chicken pieces, and then put it on a plate for eating. Tips for making roast chicken pieces: Because of the frying process, 500 grams of vegetable oil should be prepared.