Tuberculosis prescription
Etiology: It has a miraculous effect on lung disease and tuberculosis.
Prescription: (1) Wash 20 pots and vegetables, put down 3 bowls of water, fry until about 1 bowl, and add some salt. Eat in the morning 10: 30 for 5 days.
(2) After 5 days, use 5 pieces of Lentinus edodes, wash them, add 1 bowl of half water, fry them to about 1 bowl, add appropriate amount of salt, and take them at 10: 30 in the morning for 5 days.
(3) After five days, lily 10 slice, mushroom 5 slice, coriander 5 slice, red (Hu) radish half slice, stir-fry with peanut oil, and mix with some salt and monosodium glutamate. The time is also set at 10: 30 in the morning. Practice: put peanut oil in the pot, stir-fry mushrooms, put salt in the bowl for later use, and then stir-fry red (Hu) radish with slow fire. Do not add water to prevent water vapor and nutrients from flying away. Stir-fry until soft, then add mushrooms and lilies (lilies must be soaked in water first), and finally add coriander and a little salt. This recipe is delicious and can also be eaten as a dish.
Common pot dishes in restaurants:
The dictionary notes' Zi' as a young man with certain characteristics or engaged in a certain occupation, such as cowboys, wage earners and foals. In addition, Cantonese people are used to calling some small things' children', and the pot in the diet is an example, which is a wonderful metaphor. The wok of Cantonese cuisine is slightly different from other cuisines, not to mention that Shandong cuisine uses a frying spoon, which is thinner, deeper and lighter than Sichuan cuisine, and so is Huaiyang cuisine. From this perspective, all restaurants and woks used in restaurants are a microcosm of Cantonese woks. According to incomplete research, the founder of pot dishes should be a Guangdong chef.
The appearance of pot dishes, in a sense, has made a qualitative leap in the pattern on the dining table, at least not only one. Pot dishes similar to hot pot let you enjoy cooking by yourself, and at the same time, you can try your best to cook delicious food. Unlike eating hot pot and cooking or ordering a pot after dinner, it is neither fish nor fowl.
Pots and vegetables are suitable for all seasons, which can maintain beauty and save the trouble of ordering more soup. Every season, many middle and high-end restaurants will offer timely dishes, such as: spring boiled shredded radish crucian carp, boiled cucumber and silver snow fish; Summer pot cold melon ribs, pot vermicelli festival melon; Autumn pot spicy wine snail, pot red jujube beef bone marrow; There are too many pots in winter, such as branches, bamboo, sheep, dog meat, pot nourishing bullwhip and so on. , mention it. In short, all kinds of chicken, duck, fish and vegetables can be eaten in the pot as long as they are properly matched. Of course, raw materials that get old as soon as they are cooked are exempt.
Pot soup is the foundation of pot. The quality of soup mix often determines the success or failure of this dish. According to the different seasons and raw materials, the soup in the pot is also varied. There are simple clear soups, thick soups made of intoxicating carved wine and Thai fish sauce, spicy soups made of spicy sand tea, slightly spicy soups and mellow original soups made of white pepper granules.
Under the action of alcohol stove, the soup in the pot should be more and more fragrant and thicker. I ate a lot of pot dishes, and I admire the pot radish beef brisket most, which is suitable for all ages and easy to learn. That soup, that tender white radish breast, is absolutely delicious. Mainly soup. Add the white pepper that the chef has cooked for seven or eight hours and serve it. The fragrance overflows and lingers for a long time, so that your chopsticks can't help spinning around the pot with the sensory nerves. Even if there is nothing left in the pot, I can't help shouting "waiter, more soup"!
Recently, the Guo family has added a new member, dry pot series Cuisine, represented by Hunan Cuisine, hubei cuisine Cuisine and Guizhou Cuisine. The so-called dry pot means using non-stick utensils. The shape of the pot is similar to that of the pot, but slightly larger. The finished dish has no soup, and it is seasoned with rich ginger and onion flavor and secret sauce. It is unique to add a small amount of beer after a meal, heat it with a small fire and turn it with a special spoon. This way of eating can make customers fully appreciate the fun of doing it themselves, and can fully appreciate the wonderful sound of all kinds of meat sizzling in the pot and the unique pot smell of ginger and onion sauce, which will further arouse the interest and appetite of diners. Its representatives are griddle chicken, griddle dog meat and griddle game.