Who can't eat taro?
1, people with qi deficiency should use it with caution.
2, yin deficiency, fever should not be used.
3, those who are not resistant to garlic should not use it.
4, long-term service is irritating to the gastric mucosa, and it is easy to cause suffocation.
5, should not be eaten with beef.
Efficacy and function of eating Chinese onion head
1, Xiaoshi: It is helpful for gastric acid secretion and food digestion, and is suitable for treating food stagnation syndrome.
2, stop vomiting and eliminate phlegm: reduce stomach qi and regulate spleen and stomach.
3, and the stomach: warm the stomach, treat stomach cold.
4, spleen: suitable for spleen weakness, transport weakness caused by abdominal distension, loose stool, loss of appetite, limb fatigue and other symptoms.
5, soothe the nerves: carbohydrates can supplement the glucose consumed by the brain, relieve fatigue, irritability, dizziness, insomnia, sweating at night, inattention, forgetfulness, extreme thirst, depression, disorder, and even hallucinations caused by insufficient glucose supply in the brain.
Delicious eating method of Chinese onion
Guotou twice-cooked pork
Ingredients: 300g pork leg, onion, salad oil, soy sauce, ginger, sesame oil, bean paste, sweet noodle sauce, rice wine, sugar and shallots.
Practice: Wash the pork leg for later use, put the onion and ginger in a cold water pot to boil, add the meat after the water is boiled until the meat can be poked through with chopsticks, pick it up, rinse it with cold water and drain it for later use. Cut the meat into about large slices (at this moment, the quality of knives and knives is tested). Remove the skin, head and tail of the Chinese onion, and smash it with a knife for later use. Cool the oil in a hot pan, stir-fry the meat slices until the meat slices are slightly curled, and add the bean paste, sweet noodle sauce, soy sauce and sugar and stir-fry for 30 seconds. Stir-fry the onion until it is raw, and then take out the pot.
Cooking Skills: Don't throw away cook the meat's soup. Generally, Sichuan people will use cook the meat's soup to make Lian Guo soup when cooking Sichuan style pork. In fact, it is very simple to add their favorite ingredients into the soup to taste. Cooked meat must be cooled to make it easier to slice and shape, and another good knife will make people get twice the result with half the effort. When frying meat slices, the pork itself will produce a lot of oil, so put less oil in the fried meat. Bean paste I prefer Juancheng brand sesame oil bean paste, which is very fragrant, if you don't use ordinary Sichuan bean paste. The head of Chinese onion is oblong. It has the functions of diminishing inflammation, resisting bacteria, promoting qi circulation, promoting blood circulation, stimulating appetite and helping digestion. Emphasis is placed on bleeding and dispersing, which can dispel cold, dredge orifices, promote qi circulation and expel turbid qi in the stomach and intestines.
Fried white shrimp with buckwheat head
Ingredients: 300g of Chinese onion, 400g of white shrimp, pepper 1 piece, salt, ginger, shallots, vegetable oil and a little sugar.
Practice: Wash the buckwheat head, cut it in half, shred the ginger, cut the onion, cut the pepper diagonally, and remove the head of the white shrimp. Stir-fry the buckwheat head in hot oil, and spare the onion. Stir-fry the white shrimp with the bottom oil until it changes color. Pour in the buckwheat head and other side dishes. Add salt and stir-fry sugar evenly.
Fried snail meat with buckwheat head
Ingredients: 400g onion, proper amount of salt, and proper amount of blending oil.
Practice: first wash the buckwheat head, and then cut it into sections! When we cut it, we'd better put the head of the buckwheat aside, because when we fry it later, we put it on the head of the buckwheat first, because the leaves are easier to cook, so the leaves are put last. Wash the snail meat for later use, because the bought snail meat is dirty, so it should be washed carefully. When washing, you can use a small filter net to wash it! Get all the black beans, garlic and shredded ginger ready. Heat the pan first, and pour the snail meat into the pan to dry, so that it will be more refreshing when eaten. When the snail meat is dried to 70%, pour in the oil, pour in the lobster sauce, garlic and ginger together, and add a little salt to fry! Then pour in the buckwheat head, add a little soy sauce and fry together. It will take about three minutes to serve.
The practice of crystal head
Ingredients: fresh onion, white vinegar, salt and sugar.
Practice: Remove roots and leaves from fresh Chinese onion, wash and drain. The head of Chinese onion in my hometown is this slender shape, and it will be fatter in some places. ) The drained Allium chinense head was salted for several hours, and it was placed in a sealed place until the skin slightly faded and wrinkled. I pickled it for one afternoon and one night. When I opened the sealed box the next day, a lot of juice came out from the onion. You can put a little more salt. When the lid of the box was opened again, not only a lot of juice was released, but also the pungent smell of the taro was already very strong. Pick out the onion head and put it in a sealed bottle. The separated juice is mixed with white vinegar and sugar. Pour the mixed juice into the jar with the onion head before it passes through the onion head. Then seal and refrigerate for 3-5 days, and you can eat it! The skin of the soaked Chinese onion is transparent and crystal clear, and the taste is rich. The sour and sweet taste is slightly spicy, and it is crisp and refreshing when bitten in the mouth.
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