Chao News Client Reporter Chen Lei
"Doctor, why is this sticker so cold, swishy and hot?" A middle-aged lady asked.
"The three-volt sticker is like this, where there is air conditioning it makes you feel cool; When you get outside, it feels hot. The doctor said, "No matter what you feel, remember to remove it when the time comes, don't forget it when you get used to it." ”
Today, into the two-volt sticker, it is advisable to stick the two-volt sticker. No, the winter and summer treatment clinics of various hospitals are busy again. The hour hand was from 8:30 a.m. to 12 noon, and the reporter saw that the acupuncture department was still queuing.
Because there are too many patients treated in winter and summer, doctors are too busy, and the floor of the consultation room is full of stickers with breathable adhesive tape, and there is no time to clean it.
Erfu sticker: ice and fire are hot
Like the first volt sun, there are men, women and children who come to put up the two-volt sticker.
The reporter went to the acupuncture department of the Lingyin Campus of Zhejiang Hospital to observe, and the people who came to paste the head and the head sticker 10 days ago basically saw it again, and everyone listened to the doctor's words.
But today there were more people than last time, so that the doctors did not make enough medicine cakes in the morning, and went to pound the second pot of medicine puree. Yes, it's all freshly made.
The doctor is responsible for grabbing the medicine mud and rubbing the small balls, and the patient first uncovers the square breathable tape he wants to use on the examination table. Doctor-patient cooperation, assembly line application, this can speed up the speed.
The last time I pasted the head sticker, some people left dark marks on their backs, and it was convenient to stick it again.
"More people in the afternoon." The fat doctor I interviewed last time had already seen the number of registrations in the afternoon, and he had not had a chance to go to the cafeteria for a bite to eat after 12:30.
Not only Zhejiang Hospital has three-volt stickers, but there are many people who put two-volt stickers on the winter and summer treatment clinics of Zhejiang Provincial Hospital of Traditional Chinese Medicine and Hangzhou Hospital of Traditional Chinese Medicine today. The doctor should also remind everyone that the formula of each hospital may be slightly different, and each person's tolerance level is also different, it is best to ask the doctor how long it is recommended to remove it after the application. For adults, some hospitals say it is less than 2 hours, and some hospitals say within 6 hours. Children's skin is delicate, so pay more attention to the application time, as long as the child says that it is too spicy, you can remove it.
This year's three-volt is a super long version of the three-volt, the next time is August 10, don't forget the third sticker.
Boss Xu said that he was selling chickens to civilians, ensuring high quality, low price, fresh and hygienic.
Chicken prices are stable, geese are rising, and Hangzhou people may prefer cheap fresh duck
"Toufu ham and two volt chicken", Hangzhou people want to eat chicken.
In the past, there was a famous dish in Hangzhou called "Hundred Birds and Phoenix", which was actually a pot of stewed chicken with dumplings, pork and chicken soup, and the picture was fresher. Hangzhou people like to stew chicken has two factions, like to drink soup, put more water, slowly stew, so that the chicken has no taste; In pursuit of juicy chicken, it is best to use the dry stewing function of an electric pressure cooker, adding a little water is enough, and the nutrients are left in the meat.
The price of the killing white chicken in the vegetable market is too rich. Last time in order to see shrimp, we went to the farmers markets in Jishen Village, Wenhui Bridge, and Fengqi Road, and this time the reporter went to the farmers markets in Changbanxiang, Desheng, and Zhangjiadun, Tangqi.
Aunt Lu, who is used to buying vegetables in the two farmers markets of Jishen Village and Wenhui Bridge, is very good at living, she buys which side of the vegetables are fresh, but she has a fixed stall to buy chickens. "There are good and average chickens, and the prices are different." She didn't want to say whose chickens were bad, but she repeatedly emphasized, "The price is different." ”
She said that the chicken she bought was raised by the chicken boss himself, and it was also called local chicken in the vegetable farm, which may be regarded as a commoner of the local chicken family, and the price was 18 to 20 yuan per catty. Every time you plan to buy a chicken, tell the chicken boss one day in advance, and the boss will bring one to her the next day.
Indeed, visiting the vegetable market found that cheap chickens cost 12 yuan a catty, and the civilians of the local chicken family sold them for up to 25 yuan a catty today.
In a vegetable farm like Zhangjiadun in Tangqi, the local chicken is probably more "real", don't sell out in half a day, and not a single chicken is found in the afternoon; The supply of vegetable markets in the city is a little bigger, and chilled chicken is sold throughout the day.
Hema today's half of the chilled "three yellow chicken" is 22.90 yuan a catty, half a black bone chicken is 39.90 yuan a catty, and the price of the whole "free-range old hen" is 59.90 yuan a catty. At seven or eight o'clock in the evening, you can still place an order.
But there are also noble "real native chickens" among chickens, and the bosses who sell chickens give them various quacks such as "running pheasant", "free-range chicken", "grass chicken", "orchard chicken", etc., and they must also pay attention to their pedigree and origin: their own eggs hatch out of chicks and raise them, which are the "wild species" of their relatives, and now they have to be sold for at least 168 yuan per catty; The "native chicken" raised by the bought chicken seedlings is like the "son" of the native chicken family, which is cheaper, 158 yuan per catty.
Oh, this is a "yellow breeder", if it is a black bone chicken with black skin and black meat, then increase the price.
For each year older, you have to add 100 yuan.
Diners who like Cantonese roasted or brine goose and saltwater goose have bad news, the purchase price of goose has recently risen by almost 40%. Hurry up and look at the tea restaurant or roast shop you frequent, the owner who has not increased the price is very conscientious.
Finally, to tell the big truth, Hangzhou people's favorite in summer is the dried duck pot. The fresh duck in the vegetable farm is now 11.50 yuan a catty, how cheap it is, and the wontons under the duck can barely be regarded as "a hundred birds to the phoenix".
Source: Visual China
Less oily, light, healthy and delicious, how to make chicken breast to be delicious
For people who lose weight and lose fat, the most cruel thing is to say goodbye to the sizzling, fragrant, crispy outside and tender inside, and to minimize the use of sauce seasonings.
High-protein and low-fat chicken breast tastes like one word: chai! Two words: faint! Three words: It's summer!
Instead of studying the chain of disdain of poultry bloodlines, it is better to study how chicken breasts turn decay into magic. The focus is one: how to make a smoother and more tender taste.
For this classic problem, the reporter has consulted chefs, food program hosts and molecular cuisine experts.
Various tutorials on the Internet basically cut the chicken breast into thin slices and marinate it first. The marinating methods include adding vinegar, adding water, adding salt water, adding flour too white powder, and adding egg liquid, which looks so complicated, and it is said that it can marinate the chicken breast more tenderly. When further processing, there is a fry that is quick to fry with less oil and put various sauces; In one way, it is boiled and sprinkled with vanilla and sea salt, black pepper and the like.
Chef Song Feilai, who used to be the head of the Zhejiang News canteen, reminded the chef: Don't be blinded by the strategy, first master the basic method of "tender", and then study the advanced version of the method when you are proficient.
The first point is the same, marinate first.
The basic seasonings for marinating are wine, salt, and starch.
It is best to cut the chicken breast thinly, the closer to the thickness of the coin, the better.
The more time to marinate, the better, and keep it in the refrigerator to refrigerate and cook it whenever you want. Marinated chicken breast, leave it overnight in the fresh-keeping layer without tightening.
The second point is the heat.
Whether it is fried or quickly fried, boiled, it is easy to make the chicken breast too old and too hard if you do not master the heat well. "It's so hard that for every bite you chew, you have to drink a sip of water." "It's not rotten when chopped into fillings!" These are all painful lessons for netizens.
Then we introduce a "water sliding method" that is widely applicable to chicken, duck, cow, pork and even waist flowers:
When the water is boiling, remove the chicken breast, turn off the heat immediately and wait until the chicken turns white. Hot water will simmer the chicken breast and keep it tender.
This method is not easy to fail, at most the meat is not cooked enough, then do it again. Chicken has a loose fiber structure, and it's easy to test what suits your taste: how big to cut, how many times to blanch, and how long to blanch.
There is also a combination of meat and vegetarian version: after the water is boiled, first put vegetables such as broccoli into the pot, and then put the chicken breast, when the vegetables are hot, the chicken breast is basically white, turn off the heat, and you can eat. Such a chicken breast will not be cooked too hard.
Source: Visual China
The chef-grade advanced version of the marinating method can be more seasoned according to personal taste, such as adding garlic, or oyster sauce, honey, tomato paste, etc. is generally 1 spoonful, plus paprika, Sichuan peppercorn powder, cumin powder, black pepper, etc., generally half a spoon; There is less thin salt, and a pinch is enough. To make "unhealthy but delicious", you can add 2 spoonfuls of coconut milk, curry powder, etc.
Chef Song Feilai said that if you fry chicken breast quickly, it is very testing skills, and it is easy to fry too old. His secret is to "drain the oil after a few stir-frying and rinse again; Put the seasoning in the pot, turn it a few times, drizzle a few drops of vinegar on the side of the pot, let the chicken breast have a little vinegar aroma, and you can get out of the pot. ”
Food program host "Chengcheng Ma" said that the popular molecular cooking method is to vacuum the marinated seasoning and thinly sliced chicken breast together, and store it in a vacuum bag to make it more flavorful, and also facilitate the subsequent boiling to still maintain the tenderness of the meat. Slow-cooked chicken breasts are about 55 to 65 degrees Celsius and cooked for an hour. This is almost the advanced way to treat M9 beef with chicken breast, do you want to try it?
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