Reading guide: It is a natural antibiotic, effective for a variety of inflammation!
It is not only a unique delicacy, known as a unique delicacy, but also a natural antibiotic, which has a significant effect on a variety of inflammation.
In traditional Chinese medicine, the root of the folded ear, also known as Houttuynia cordata, is widely used to treat various inflammatory conditions such as laryngitis, pneumonia, gastroenteritis, etc.
Its natural anti-inflammatory ingredients are effective in relieving inflammation and promoting physical healing. At the same time, the root is also rich in a variety of nutrients, which has a tonic effect on the body.
Today, the editor will introduce you to several delicious ways to fold ear roots, like and forward them if you like them!
1. Prepare the bacon, wash it with warm water and cut it into thin slices.
2. Put the sliced bacon in a pot, add a small amount of water, and cook for a while to remove the excess salty taste.
3. Prepare the ingredients: ginger slices, garlic slices, garlic sprouts, dried chilies, and soul ingredient Folded Ear Root.
4. When the bacon is cooked until the water is almost dry, take out the bacon, add a small amount of oil to the pan, add ginger and garlic slices and dried chili peppers and stir-fry until fragrant.
5. Add the boiled bacon and stir-fry together, then add the folded ear root to continue stir-frying.
6. Finally, add the garlic sprouts, add a little monosodium glutamate to taste, and stir-fry a few times to get out of the pot.
1. Wash the folded ear root and coriander and drain. Cut the folded root and coriander into pieces of appropriate length and place in a large bowl.
2. Add minced garlic, then add salt and chicken essence to taste.
3. Pour in an appropriate amount of vinegar, light soy sauce and sesame oil, and add some chili oil according to personal taste.
4. Mix well with chopsticks so that the seasoning is evenly wrapped on the folded root and coriander.
5. If desired, sprinkle with some crushed peanuts to increase the taste. Mix well and serve.
1. Prepare a pair of fresh pig lungs, pour water into the trachea with a water pipe, squeeze the pig lungs, and cycle and clean until the pig lungs turn pink or white, at least 10 times.
2. Remove the lymph from the trachea of the pig's lungs and make sure it is clean. Prepare two pieces of ginger and shallots, pat the ginger apart and set aside, and use the shallots later.
3. Put the pork lungs in a pot under cold water, add ginger and shallots and an appropriate amount of white wine, blanch for 10 minutes, then remove the knife and cut it into small pieces, blanch it again for 10 minutes, add an appropriate amount of liquor to remove the fish, and remove it and wash it with water after completion.
4. Cut the pork lungs into small slices, add a small handful of 10 years and a little white vinegar, grab and wash for 5 minutes to remove the odor, and then rinse with water.
5. Prepare a small piece of ginger and set aside, 200g of Houttuynia cordata for later use.
6. Add water to the pot, add the processed pork lungs, skim off the foam after boiling, add Houttuynia cordata, turn to medium-low heat and cook for 90 minutes, boil until the soup is thick and white.
7. At 40 minutes, remove the shallots, add an appropriate amount of salt and a spoonful of pepper to taste, and cook for 90 minutes.
That's it for today, it's not only delicious but also rich in nutritional value and health benefits.
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