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Guiling Ointment is a traditional medicinal diet with a long history. It is said that it was originally a precious medicine for the emperor in the Qing Dynasty. It is mainly made of precious chickpea and Smilax glabra as raw materials, and then refined with drugs such as Radix Rehmanniae. It is mild in nature, not cold or dry, and suitable for all ages. It has the effects of clearing away heat and dampness, invigorating blood and promoting granulation, stopping itching, removing acne, moistening intestines and relaxing bowels, nourishing yin and tonifying kidney, caring skin and refreshing, etc. Do you like it?
The materials of Guiling Ointment are taken from: Chickpea is a valuable Chinese medicine, which can clear away heat and detoxify; Smilax glabra can remove moisture. In addition to these two main drugs, the medicinal effects of Radix Rehmanniae, Herba Taraxaci and Flos Lonicerae are enhanced with Guiling Ointment. Guiling ointment has the effects of clearing away heat and toxic materials, removing toxic substances, promoting granulation, nourishing yin and tonifying kidney, and caring skin. Its character is mild, neither cold nor dry, and it is suitable for men, women and children. However, according to some data, the real turtle paste should be made of money turtle, and only the belly deck in front of the turtle's chest and abdomen is used, because it is soft and contains much gum, and it is easy to boil into paste. The old money turtle board is the best, which can nourish yin and subdue yang, and eliminate bone heat, dizziness and tinnitus caused by deficiency fire. I don't know which statement is authentic. Anyway, Guiling Ointment can clear away heat and remove dampness, so yin beauty is it.
The turtle paste that Wuzhou people really like is not the kind packed in cans, but the turtle paste shop on the street. The one on Wenhua Road, a small bowl with a small spoon, and then the store asks you, "Honey or milk?" And then sit with a small mouth and a small stutter. Adding honey and milk is just as smooth and refreshing, and the mouth melts, which is not the same as the canned turtle ling cream that was "developed" later.
The production of Guiling Ointment must go through a long period of soaking and boiling, and the effective components of the tortoise plastron and its traditional Chinese medicine are extracted, so the product presents a thick dark brown color, but its moist and permeability can be clearly seen from the finished product of its thin slices, indicating that it contains no impurities. The taste of Guiling ointment should be slightly bitter, and it has a sweet taste after eating. Smooth and tender, easy to melt in the mouth, fragrant and delicious.
The tortoise plastron and Smilax glabra, which are Nanning delicacies, are cold and easy to cause abdominal pain and diarrhea.
Nowadays, you can often see a kind of food similar to black jelly in the freezer of the supermarket, which is called Guiling Ointment. According to the supermarket staff, the sales of Guiling Ointment are quite good, and many people will buy it as a health snack. However, after all, Guiling Ointment contains a variety of traditional Chinese medicine ingredients. When it enters the supermarket, can it be said that it belongs to food and is it suitable for everyone?
According to legend, Guiling Ointment was handed down from the Qing court to the people. It used to be sold as medicine in pharmacies. However, the medicinal components of Guiling Ointment produced according to food hygiene standards are different from those of the original formula due to the differences in manufacturers and modulation tastes. For example, some guiling ointments consist of tortoise plastron, Smilax glabra, honeysuckle, rehmannia root, etc. Some are composed of tortoise plastron, Smilax glabra, Mesona blume, Sophora japonica, honeysuckle, dandelion, chrysanthemum, bitter gourd, etc. Others are made up of tortoise, Poria, Mesona blume, honey, honeysuckle and dandelion.
Although the specific prescriptions are different, they all contain tortoise plastron (or tortoise) and Smilax glabra (or poria cocos), so they are called Guiling Ointment.
tortoise plastron, also called tortoise shell, is the carapace of tortoise. Sweet and cold in nature. It has the effects of nourishing yin and suppressing yang, invigorating kidney and bones, nourishing blood and heart, and stopping bleeding. Can be used for treating headache, dizziness, night sweats, nocturnal emission, tremors of hands and feet, soreness of waist and knees, fright, insomnia, amnesia, metrorrhagia and menorrhagia. If it is boiled into glue stick pieces, it is called tortoise plastron glue, and its nourishing power is stronger than tortoise plastron. Because tortoise plastron and tortoise plastron glue contain animal collagen, fat, keratin, 18 kinds of amino acids, and many trace elements such as calcium, phosphorus and zinc, they can increase the number of white blood cells, enhance immunity, and have the functions of enriching blood, calming down, improving coronary flow and improving hypoxia tolerance.
Smilax glabra is sweet, light and flat in nature. It has the effects of detoxification, dehumidification and joint benefit. From the point of view of western medicine, it also contains astilbin, isoastragaloside, carotene, polysaccharide, starch, etc., so it can play a diuretic, analgesic, bacteriostatic, mercury poisoning and other roles.
Of course, tortoise plastron and Smilax glabra are not enough for Guiling Ointment. On the basis of these two main raw materials, honeysuckle, dandelion, chrysanthemum and other herbs with the functions of clearing away heat and toxic materials, relieving summer heat and promoting diuresis can better play the roles of nourishing yin, detoxifying, relieving summer heat and relieving sore poison.
Generally speaking, it is more appropriate to eat Guiling Ointment in summer. Because it can deal with upset mouth, sore throat, short and astringent urine caused by hot weather, people with sores, boils and prickly heat on the skin can also eat it to some extent.
However, due to the limited pharmaceutical ingredients contained in food Guiling Ointment, although it can have the above-mentioned effects in theory, it is obviously insufficient as a therapeutic drug. It can only regulate the balance of yin and yang of human body to a certain extent, and prevent the generation of heat toxicity, summer heat and yin deficiency.
Due to the cold nature of Guiling Ointment, people with weak spleen and stomach, loss of appetite and loose stools should not eat it. Tortoise shell has the function of exciting uterus, which may lead to abortion, which is not suitable for pregnant women. Therefore, not everyone can eat the food Guiling Ointment containing pharmaceutical ingredients. Once there is abdominal pain, no appetite, diarrhea, etc., it should be stopped immediately.
Although Guiling Ointment is bitter, it still has nutritional value. People with normal health can try it!
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article 1: delicious steamed buns
today, I introduce a delicious snack-steamed buns.
where should I start the introduction? That should start with the first time I ate steamed buns.
One Spring Festival, my mother took me to the Yuyuan Garden to watch the lanterns. After watching the lantern festival, we went to eat supper. Mom said, "I'll take you to eat Nanxiang steamed buns." As soon as we entered the door, we found a sea of people inside. We waited in line for a long time before it was our turn to get a seat. My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you finish eating so much?" Mother showed a mysterious look and said, "You will know later."
after a while, the waiter brought four small steamed buns. Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face. I looked at the steamed buns carefully, and they were whisked and thin-skinned. There seemed to be a bag of juice in them, which was similar in shape to steamed buns. No wonder they were called steamed buns. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp. I hurriedly picked up a steamed bun and stuffed it into my mouth, but I vomited it before I tasted it. It turned out that the steamed bun was very hot. Mom said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious. Sure enough, the four-guest steamed buns were finished by my mother and me in a short time.
After listening to my introduction, your mouth is watering. What are you hesitating about? Try steamed buns quickly. My favorite delicious saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing roast duck, Suzhou dried tofu, etc. But I have a soft spot for kung pao chicken. kung pao chicken is the specialty of Shuncheng Hotel. Once I asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter smiled and said, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because when he was a child, the chef often cooked kung pao chicken for him. After listening to the waiter's introduction, I got a deeper understanding of kung pao chicken. When I smelled it with my nose, I couldn't help but drool. When I saw it, there was a flower in front of this bright diced chicken, and it was all red. It's like some rubies inlaid next to diced chicken. I put a piece in my mouth, only to feel the tip of my tongue slightly numb. When I chew it gently, it's tender, crisp and delicious, like chicken but not chicken, like meat and not meat, and it's wonderful. After eating it, I left a lingering fragrance in my mouth. Looking at this empty plate, I licked my mouth and said with a smile, "The taste of kung pao chicken really deserves its reputation."
Part II: It's a famous flavor snack in our melt water. Next, I would like to introduce the special food of meltwater-filter powder.
The filter powder tastes good and looks good. Strips of glistening vermicelli intrude into the white soup, and a fragrant and crisp medium, green chopped green onion, beige minced meat, red pepper and glistening rice noodles are scattered among them, which is really mouth-watering and memorable! Because it is freshly cooked, it is fresh and hygienic, and it is very popular among local people.
the method of filtering powder is very simple: when guests come, first mix glutinous rice and jing rice in proportion, soak them until they are soft, and then grind them into rice slurry. The rice slurry is thin, but not too thin. Make a small bucket with handles on both sides, and drill a lot of holes in the bottom. Pour the rice slurry into a small iron bucket, and put a thin plate at the bottom of the bucket to cushion it. When cooking, remove the thin plate at the bottom to make the rice slurry. After rolling twice, it will be cooked. Pick it up, pour it with minced meat and soup, add some peanuts, chopped green onion and coriander, and guests who like spicy food can also put some spicy sauce. Finally, add soup to eat. A bowl of delicious filter powder is made.
it's also interesting to eat filter powder. When I eat filter powder, I like to scoop up the ingredients first. After I scoop up the ingredients evenly, I open my mouth and breathe them into my mouth. It's really smooth and refreshing! To eat roast medium, I first put a toothpick into it, lick its "coarse" taste with my tongue, and then chew it carefully with my mouth (ju) to taste its "fine" taste.
One day in the summer vacation, my grandmother and I were eating filter powder in a filter powder shop in my hometown of Rongshui. I first fished the ingredients evenly. Because I fished too hard, the soup splashed into my eyes. I quickly blinked hard, and the soup was squeezed out with tears. Now I come to eat filter powder. When I picked up the medium, the naughty medium jumped into the soup. When I picked up the medium again, it jumped into the soup naughty again. After several times in a row, I couldn't clip it. My mother-in-law said to me, "Why don't you try to keep it from falling into the soup? It's really troublesome to clip it around." After listening to my mother-in-law's words, I immediately thought of inserting chopsticks into the medium so that it wouldn't fall off. Grandma and I smiled happily. Grandma said, "We must find a way to do everything in the future!" "
Filter Powder, a melted snack, has a long history and is very famous in Liuzhou. Filtering powder is very similar to squeezing powder, because vermicelli is filtered out, so it is called filtering powder.
This is the flavor snack in my hometown of Rongshui-Filter Powder.
Chapter III: Introduce a delicious food
As the saying goes, "Food is the most important thing for the people, and the composition introduces a delicious food." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.
mutton bread in soup is very particular about both the way it is made and the way it is eaten. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.
The most important thing to eat mutton bread in soup is to break the bread. The finer it is, the more delicious it will be when it is soaked. Usually, it is enough to beat the soybeans into small pieces. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art.. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.
Chapter IV: A delicious food I like
Wonton is a common food for people, and it is also a food that people eat every holiday.
The way to make wonton is very simple: just chop vegetables and meat, remember, seven parts lean meat, two parts oily meat and one part vegetables, then put the skin in the palm of your hand and the stuffing in the middle of the skin. The process of wrapping it is very similar to origami, and then knead it with your hands, and a wonton will be wrapped. Wonton can also be made of other materials.
How to eat wonton is also very simple: put wonton in a bowl, pour a little vinegar, sesame oil, or put some hot sauce. Stir it with chopsticks again, and I saw the white wonton surrounded. Smell it, and immediately my mouth watered three thousands of feet. Take a bite, the skin is soft and there is a little sour taste of vinegar. Wonton stuffing is fresh and tender. Close your eyes as if your body is light and walking on clouds. If you put hot sauce, it will be more delicious. It's perfect to eat such delicious food in winter.
In my father's time, he had not eaten wonton. Now our life can be said to be a sesame blossom-growing day by day. People are well-fed and can eat wonton every day. Wonton is really delicious. You can try to cook it yourself and taste the fruits of your labor.
Chapter 5: Delicious Rice Noodles
Crossing the bridge rice noodles is a local snack in Yunnan. I have a special liking for it. Just after class, my mother took me to a rice noodle restaurant on the roadside to eat rice noodles.
the shopkeeper grabbed a handful of rice noodles prepared in advance, put them in a colander, scalded them in boiling water for 2 minutes, and then served.
"coming!" I shouted excitedly, and a big bowl of red food was brought up. A closer look at the red Chili oil in the original beige soup, and the bright green coriander floating on the glittering rice noodles made people drool. A strong soup flavor with the unique rice flavor of rice noodles got into my nostrils. I couldn't resist the temptation of this delicious food any more. I quickly took a sip of soup and suddenly felt that every muscle in my body had been supplemented with nutrition. The soup is made of fine chicken with big bones, with tremella, shredded chicken, coriander, leek, bean sprouts, and delicious rice noodles from Bai Jingjing, forming a beautiful taste view. Oil but not greasy, salty but not thirsty, both integrated and distinct. I drank the soup carefully and tasted it. It was delicious! Then, I picked up a rice noodle with chopsticks, which shone like jade in the light; I blew it with my mouth and put it in my mouth. The rice noodle was silky and elastic. It slipped from the tip of my tongue to the base of my tongue. The silky feeling was unparalleled. I bit it gently with my teeth, and it felt like a rubber band, which was stretched for a long time. I cut it from it and bounced back. I have never experienced such a feeling. Soon, I wolfed down a bowl of rice noodles, and the taste was really memorable!
ah! I love Yunnan's flavor rice noodles!
Chapter VI: kung pao chicken
As the saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing roast duck, Suzhou dried bean curd, and so on.
but I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel?" The waiter smiled and said, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable. Because he loved the kung pao chicken cooked by the chef when he was a child, the specialty of our hotel is kung pao chicken." After listening to the waiter's introduction, I have a deeper understanding of kung pao chicken.
when I smell it with my nose, a fragrance comes to my nose, which makes my mouth water. I look at it.