Horseshoe, also known as water chestnut. Native to India. China is a place where horseshoes are abundant. It is a large head, thin skin and tender meat, sufficient moisture, sweet, no dregs, crisp and tasty both as a vegetable can also be made of fruit, Guangxi horseshoe prestigious, nutritious, rich in protein, vitamin C, as well as calcium, phosphorus, iron, texture, carotene and other elements; the role of the horseshoe value is very large, can clear the heat and moisten the lungs, promote the elimination of stagnation, soothe the liver, eyesight, and the role of the gas through the. Lingnan all kinds of good fruit, each good its flavor, but raw and cooked can eat, health disease is not taboo, processed into canned horseshoes taste better.
Horseshoe is the common name for water chestnut, is a perennial herb growing in the paddy fields, we eat the underground stems that are flat and round. According to the information, the horseshoe into medicine, a long history, which "with the rest of the house dietary spectrum" only 26 words to summarize the health effects of the horseshoe, that is: "water chestnut sweet and cold. Clearing heat, eliminating food, sobering up, healing the diaphragm, killing the chancre, transforming copper, opening up compulsion, removing yellow, draining flatulence, treating dysentery, regulating collapse" and so on.
Modern scientific research has also found that horseshoes are rich in starch, protein, crude fat, calcium, phosphorus, iron, vitamin A, B1, B2, C and so on. It also contains water chestnut Ying, an effective ingredient in fighting cancer and lowering blood pressure.
The Chinese medicine clinic commonly used horseshoes with "snow soup soup" to clear heat and phlegm, lower blood pressure and treatment of dry and hard stools. Traditional Chinese medicine believes that the use of fresh horseshoes with rutabaga, fresh lotus root juice with drink, is the ideal drink to clear the heat and thirst.
Because of the cold nature of the horseshoe, the frail and pediatric enuresis patients should avoid eating. In addition, raw hoof should pay attention to hygiene, wash before eating, preferably with boiling water. Horseshoes can also be used as medicine, "Compendium of Materia Medica" recorded "horseshoes can clear away heat and thirst, cure spleen fever, dampness in the benefit of qi, appetizing food, clearing the mind and eyesight, antipyretic and bactericidal, clearing jaundice, lowering blood pressure, and the treatment of a variety of diseases. Horseshoe is a set of edible medicinal value in one of the raw vegetables, once became the Ming and Qing dynasties court tribute. Horseshoe is different, its meat white and smooth, high moisture content, sweet, no dregs, crisp and tasty, horseshoe cooked with chicken, duck, mushrooms, cloud ear together with money into a dish more flavorful.
Yangzhou lion's head
Good pork chopped without adding water without stirring, in the container like the rural fall adobe back and forth, or with the board to beat, to be strong after adding egg whites and chopped hoofs (i.e., water chestnuts), into the seasoning and then wrestling, and finally made into billet, in the rolling oil, slightly deep-fried to the surface of the unity, into the pot stewed for about an hour or so. Putting soy sauce and less water is braising, while putting more water and no soy sauce is stewing. For braised dishes, use mushrooms or asparagus as the base for the dish, or use Chinese cabbage. The first thing you need to do is to put the vegetables in the casserole, and then put the vegetables in the casserole, so that it looks fresh and tastes good.
Water chestnut fried liver
Raw materials: 150 grams of peeled water chestnuts, 180 grams of liver, 120 grams of garlic, egg white 1, starch, cooking wine, soy sauce, monosodium glutamate, broth, moderate amount of salt.
Method:
1. water chestnuts cut into 0.3 cm thick slices, pig liver washed, sliced, garlic cloves washed, cut into 2 cm long section.
2. Pork liver with egg white, starch, salt, cooking wine, soy sauce and mix well into 80% of the hot frying pan for about 3 minutes, fish out. Pot to stay in the bottom oil, stir fry garlic seedlings, add a little broth, salt, monosodium glutamate, thickening with wet starch, pig liver, water chestnuts into the pot, upside down, plate.
Features: pork liver tender, water chestnut outside the sticky in the crisp, for the wine of the delicacy.
Spiced apricot and horseshoe salad
Materials: main ingredients: almonds, fresh horseshoe.
Applications: Kraft marvelous sauce, winter melon, chives, carrot strips mixed with flavor.
Methods:
1, the almonds grain horseshoe grain, mixed with Kraft Wonder Sauce, winter melon cut into four sides of thin slices to make a horseshoe lotus pattern
2, will be mixed with Kraft Wonder Sauce almonds and horseshoe grains into the winter melon as a good horseshoe lotus graves, and then put into the mix of flavor carrot strips to do the heart of the flower.
3. Put the lotus flower into a plate garnished with chives.
Features: fragrant and delicious.
Sauerkraut horseshoes
Main ingredient: horseshoes (canned)
Supplement: sauerkraut, green pepper
Seasoning: green onions, ginger, pickled peppers, salt, chicken broth, cooking oil
Practice:
1.the horseshoes into slices, sauerkraut cleaned diagonal knife into pieces, green onions, ginger, pickled peppers cleaned and chopped into pieces;
2. Cut into strips with boiling water to blanch and drain water to be used;
3. Take a vessel will be horseshoes, sauerkraut, peppers into the vessel add salt, chicken broth mix;
4. sitting pot fire put oil, hot oil into the end of pickled peppers, onion, ginger stir-fried flavor, pouring into the mix of the horseshoes, sauerkraut, peppers, stir-fry evenly out of the pot can be.
Features: Crisp and slightly sweet and sour.
Hawthorn Horseshoe Juice
[Ingredients] hawthorn 10 white sugar moderate fresh horseshoe 10
[Method] 1. hawthorn core washed, fresh horseshoe (i.e., water chestnuts) peeled and washed, together with the juice, poured into a cup. 2. Add sugar into hawthorn and horseshoe juice, stir well and drink. Note: Hawthorn, also known as red fruit, has the effect of promoting gastrointestinal digestion and slimming.
Horseshoe, white fruit and egg soup
Features of horseshoe can clear heat and detoxification, in addition to the chest heat, diuretic, lower blood pressure, with white fruit, egg, rock sugar, more clear and moist, to prevent the effect of heat and colds, and the taste is delicious.
Production process of horseshoes peeled and cleaned, slightly cut small pieces, white fruit shells, rock sugar and eggs after the next, boiled for 2 hours into soup.
Description of this soup to horseshoe-based, sex plug. Where there is real heat, summer dampness are combined with this soup, the opposite of the cold taboo. Horseshoe raw food too much to make life worms, small make more food under the umbilical knot swelling pain.
Horseshoe and bamboo stewed meat
Raw materials: horseshoe meat ten. One bamboo. 4 mushrooms. Segmented green onion. Red pepper. Ginger. Minced garlic. Roast pork
Method of preparation: cut roast pork into pieces. Soak bamboo and cut into pieces (fresh bamboo is better). Soak the mushrooms and cut them into pieces.
Burn a wok and add oil to the roast pork. Stir fry the ginger and garlic. Stir fry the ginger and garlic. Add the water chestnuts. Add the mushrooms to the wok and add water. Add the mushrooms to the wok and add water. Season to taste. Simmer for 8-10 minutes. Stir-fry the green onions and red peppers before serving.
Features:Sweet horseshoes. Bamboo is nutritious. Burning meat flavorful mouth. Mutual neutralization. Fragrance!
Salted Fish, Horseshoe and Egg Meat Balls
Ingredients:
100g of moldy salted fish, 400g of lean pork, 5 horseshoes, 1 teaspoon of shredded ginger, 1 egg. 1 tablespoon of soy sauce, 1/4 teaspoon of sugar, 1 tablespoon of cornstarch, a little pepper to taste.
How to make:
1) Wash the salted fish, put it in a dish, add ginger and 1/2 tablespoon of oil, steam it under water, take it out, de-bone it, and mince it.
②Horseshoes clean, peeled, cut into small pieces.
3 half fat lean pork washed, chopped into mince, add salted fish mash, horseshoe grain, egg grain, seasoning with stirring with sticky.
4) Divide the above ingredients into several parts, make a round shape, and poured a little powder.
5Heat a wok, add 5 tablespoons of oil, add the meatballs, flatten them slightly, and fry them over low heat until both sides are cooked.
Lobster with horseshoes in strawberry sauce
Use the tenderness of lobster meat, the crunchiness of horseshoes, and the sweetness of strawberry sauce to make this appetizing and substantial dish to start the year. The lobster's head and shell can be placed on the side after cooking, and its majestic appearance is full of "dragon and horse spirit".
Main ingredients: lobster, horseshoes, strawberry sauce, chicken sauce and so on.
Practice:
1, after the lobster meat, cut into small pieces. Marinate into the base flavor (i.e., marinate with a little salt and oil to give the lobster a basic flavor).
2, horseshoes washed and diced, flying water.
3, with a little boiling oil to cook lobster meat, add the head, a little strawberry sauce and chicken sauce, and then according to their own tastes to put the appropriate seasoning, stir fry can be.
4, lobster shells cooked in boiling water, you can put aside as a decoration, to increase the amount of dishes.
Steamed vegetarian four treasures
Materials: carrots, water chestnuts, hydroponic black fungus, Dutch beans
Practice: four kinds of materials are washed and cut into slices, the first under the carrots, stir-frying over a small fire after the aroma, into the other raw materials, and finally sprinkled into the appropriate amount of salt and monosodium glutamate to the pot.
Spicy chicken
Raw materials: 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili peppers, soy sauce, sugar, refined salt, scallions, ginger wet starch, yellow wine, vinegar, monosodium glutamate, 1 egg, water chestnut diced (or walnuts, lettuce). R
Method:
1. Chicken cut into block-shaped dices, add egg white, dry starch, fine salt and mix well, together with the ingredients of water chestnut diced into Wang lard fried for 10 seconds, into the pickled chili peppers, scallions, ginger and other similar fried.
2. Mix sugar, yellow wine, soy sauce and wet starch, vinegar, etc., and pour it into the pan to stir-fry for a few seconds when it is hot. Points: Stir frying to master the fire, the fire should be slightly larger.
Soup is generally chicken broth, or rib soup, which is made at home, there is a more detailed division: soup (soup) is generally divided into stock, milk soup, broth three categories
1, stock
Soup is used in a large number of ordinary cooking, cooking is often a continuous rolling, continuous access to rehydration.
Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.
Fire: boil cold water, remove the foam, put onions, ginger and wine, slow cooking for a few hours over low heat.
Soup yield: 3-5 times of the raw material.
2, milk soup
Raw materials: use chicken, duck and pork bones, pork claws, pork elbows and other easy to get out of the soup white (fat acid) raw materials.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion, ginger and wine, rolling slowly until the soup is thick and milky white. Soup rate: 1-2 times the raw materials.
3, broth
The broth is divided into ordinary broth and refined broth.
(1) Ordinary broth:
Raw material: old hen (natural free-range old hen), with part of the lean pork.
Fire: raw materials scalded with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, and then change to low heat, keep the soup surface slightly open, turning with broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
The rate of soup: 1-2 times the raw material.
(2) Refined broth (top broth, top broth, single-hanging broth, double-hanging broth)
Take ordinary broth and filter it through gauze. Take chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a while. Put the chicken puree into the broth, heating and stirring. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined twice the broth is called "double hanging soup".
The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. Commonly used in shark's fin, sea cucumber or high-grade fresh soup dishes.
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There is a lot to be said for broth. "Broth is the soup that freezes into a paste," he said. Broth is essential to cooking, mostly where water can be used, and if it is replaced with broth, the dish will be much more flavorful. For example, the roasted bran, to use water to boil, if the stock to cook, the fresh flavor will penetrate the roasted bran; and that the shark's fin, abalone, and so on, itself is not very fresh, it is even more important to use the stock to bring out the fresh flavor, called "hanging fresh". Soup production, folk different, the best may be to count the old chicken, turtle two kinds of mixed stew; poor, with chicken shells, meat bones mixed stew. The worst, but also the folk restaurant used the most, is the use of pig jowl and pig's blood mixed stew, said the flavor is quite fresh, but I always think that kind of fresh method is "the freshness of the tiger and the wolf", like to the extreme deficiency of the person with extreme tonic medicine, for the law is not desirable.
Meat dishes long with the soup is to meat bones, chicken and other boiled and become, stewed soup, use cold water, cover the material inside, add wine to go to the meat of the fishy flavor, but do not put onions and ginger and other things, in order to prevent and vegetables and take over the flavor of the water boiled, skimmed off the froth, and then warmed up with a small fire, warmed up until the bones rotten meat, before you can. Warm soup, must use water fire, fire is soup is not clear, just so, it is not enough, until the stew is ready, to the soup out of the water, and then filtered through the impurities with a cloth, cooled, scraped off the top layer of frozen oil. Then bring the soup back to a boil, into the beaten egg whites, pouring egg whites, to pour into the soup while stirring, so that the egg whites will be wrapped in the soup turbidity, until the egg whites burned old, lift up and discard. This is a clear and refreshing soup, this soup, in order to be used as water. This soup clear learning, the general public do not know, just take a chicken boil boil, burn vegetables, from inside scoop on a spoon plus plus, this soup, not clear and oil, or not put good. Moreover, not all dishes can be used with stock, such as tofu, can not use stock, take its pure and clear reason; and then for example, burning seafood, it is appropriate to use chicken broth can not use broth; this inside of the instructions, more than it. Burned soup, you can put into a plastic bag and freeze it, take it with you, if you don't have time to do soup after work, just take out a packet, heat it up and put some vegetables in it, it's a good soup. Broth, is the basic cooking, therefore, even if it is a net vegetarian dishes, also with a vegetarian broth. Vegetarian soup, mostly with carrots, soybean sprouts, celery and mushroom roots stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really fresh and delicious, and that the flavor of the meat soup, there is more of an elegant taste