Artemisia annua of the clear qi, chrysanthemum of sweet fragrance, according to the ancient books of the Hun kingdom: Artemisia annua flavor sweet, spicy, flat. innocuity. Sigh of relief. Nourish the spleen and stomach. Anti-sputum. Gastrointestinal effect,
Ancient Kingdoms. Artemisia annua for the court cuisine. So amaranth is also called emperor dish, coriander on the coriander. The value of Huanlu: from the table out of the bowl and can be appetizing and depressing, as well as analgesic and detoxifying. The Compendium of Materia Medica states that "coriander has a spicy and warm flavor. Inner psychic spleen. Outer Limbs",
Potato flour is a famous traditional snack. Originated in the court of the Ming Dynasty, it was introduced to the people after the Ming Dynasty. Because of its unique taste, it has won praise from the world and has been passed down to this day, becoming a famous food of the Chinese generation.
According to legend, the Imperial Chef of the Ming Dynasty selected potatoes to pick flour, ingredients to beat, yuxiang and noodles, boiling water leaks, cold bath drying, and finally made potato flour, a new pasta. After cooking, the potato flour is bright, soft and quivering, smooth and refreshing.
Luohan duck is a traditional local dish in Fujian Province, which belongs to the Fujian cuisine family. In Fuzhou, you can eat authentic Luohan duck. The main ingredients are duck, winter shoots, shiitake mushrooms, rotten bamboo, chestnut slices. In summer, people are invaded by the evil of summer, eat less and sleep less, and many people are emaciated and need food to supplement. Summer supplements should not be used fat, dry and hot things, it is advisable to eat duck and other tonics. Therefore, eating fat and tender duck in summer is not only a beautiful food, but also the most suitable tonic food. Eating duck in summer can not only supplement the nutrients consumed in the hot season, but also remove the adverse effects of summer heat on the human body and make it live in the summer.
First of all, we introduce spicy fish bubbles, there are wood there feel that the peppercorns are particularly much, the head selection of good peppercorns, the first bite is special hemp, but it is the kind of hemp you want to continue to eat, the more hemp the more comfortable, the character of Chongqing people is also spicy personality, this dish is highly recommended. The condiments inside are only comfortable, especially added millet spicy, more spicy and hemp, one of the explosive models
The name of The Blood Wang sounds very interesting, so why did it take the name "Long"? It turns out that the founder of this dish cooked Blood Wang, when cooking Blood Wang, the moment of cooking, but also tirelessly added some fatty sausage silk, soybeans, green onions, coriander and other ingredients, and finally poured a spoonful of boiling hot oil, which will bring Blood Wang to the table, which of course is a bit "Long-winded", so it was named "Long-winded Blood Wang". But the word "verbose" is not a derogatory term, but the highest praise for this dish!
1: Cut the rod bone from it, blanch the water and wash the foam for later. 2: Peel and cut the radish into hob pieces for later, and peel and wash the tender corn. 3: After the water in the saucepan boils, put in the rod bones, and when the water is opened again, skim off the foam. 4, pour cooking wine, if you have rapeseed oil at home, you can drop three or four drops in this step, this method can make the soup thick white. 5: Add the ginger pieces and green onion knots, reduce the heat and simmer for more than 3 hours. 6: Add radish, tender corn, simmer for another 30 minutes, add salt and chicken essence to taste. 7, the time of stewing soup must be guaranteed, the collagen in the bones, need a certain amount of time to stew
1. Cut the chicken breast into cubes and marinate the diced chicken with shredded ginger, soy sauce and cooking wine for a while. Stir-fry the diced chicken in a pan with oil and set aside. Stir-fry green pepper and diced carrots in the pot, pour raw soy sauce, fry until broken, add the fried chicken cubes, add salt, a little white pepper, stir-fry until cooked and eat!