2. Lotus seeds need to have no core in the middle, which is not bitter. You can put as many as you like.
3. put clear water in the soup pot, and put enough water at one time, leaving room for evaporation, and do not add water in the middle of cooking.
4. Put tremella and rock sugar (about 3/2) into cold water, fire, heat and boil. Always stir the pan to prevent tremella gum from sticking to the pan. After boiling, turn down the heat and cook, maybe stir the pan continuously.
5. Lotus seeds are easy to cook. Put them in later.
6. After boiling, continue to cook until the tremella is gelatinized and the soup is sticky.
efficacy: nourishing yin, moistening lung, nourishing mind and calming nerves. Suitable for upset insomnia, dry expectoration, dry mouth and throat, lack of food and fatigue. Healthy people can eat it to relieve fatigue, promote appetite and strengthen physique. Gypsum bean curd flower < P > Basic materials: 5 grams of cooked gypsum powder, 1, grams of dried soybeans, 25 grams of raw vegetable oil, 2 grams of soy sauce, 1 grams of douchi, 1.5 grams of pepper powder, 15 grams of cooked pepper, .5 grams of monosodium glutamate and 1 grams of onion.
production method
1. Soak dried soybeans for about 6 hours (after changing water for 2-3 times in the middle, grind them into slurry with a stone mill, filter off bean dregs, put them in a pot to boil, then add vegetable oil and disperse the foam. In another pot, add 15 grams of water to melt gypsum powder, then pour the burnt soybean milk into the pot, cover it with a lid, and form a ball after about 1 hour.
2. Mix the soy sauce, pepper powder, lobster sauce (pressed into sauce with a knife), cooked chili, monosodium glutamate and onion (washed and finely chopped) in a bowl and put them into small plates respectively. When eating, put the beancurd into a bowl, with 1 dish of seasoning for each person, and dip the beancurd into the seasoning in the dish to eat.
This product is characterized by
its functions of relaxing the middle energizer, benefiting qi, clearing away heat and diminishing inflammation, quenching thirst and promoting diuresis. It can be used for treating fever, polydipsia, turbid qi in lower gastrointestinal tract, heatstroke, and antipyretic toxicity. Ingredients of preserved egg porridge: preserved eggs, lean meat, rice and vegetables
Seasoning: onion, ginger, broth (or water), salt, chicken essence, vegetable oil and sesame oil
Practice:
1. Wash and soak the rice the day before.
2. When cooking, first put the rice in the pot and cook it until the rice and water are mixed, and the rice and water can't be distinguished.
3. Then wash and chop the vegetables; Boil the preserved eggs so that they are not fragile when cut, and cut into small cubes; Cut lean meat into diced meat or minced meat.
4. Put a little vegetable oil into the pot, then add onion, ginger and lean meat, and add some broth or water before frying. This is called water frying. When frying, the blood and foam separated from the meat should be removed from the pot with a spatula and thrown away. When frying, add salt and chicken essence, and add a little more salt, so it is appropriate to put it in porridge with moderate salinity. Stir-fry and put it out for use.
5. When these preparations are done, the porridge is almost ready. Add the fried lean meat and chopped green vegetables while they are hot, and stir well.
finally, add the cut preserved eggs, and add a little onion and sesame oil to enhance the fragrance.