salty and fresh Recipe

Shepherd's purse and broad bean curd soup

Shepherd's purse and broad bean curd soup

GarnetJast

Shepherd's purse is a favorite edible wild vegetable and is found all over the world. It has high nutritional value and is eaten in various ways. <br />It has high medicinal value and has the effects of harmonizing the spleen, promoting water, stopping bleeding, and improving eyesight. <br />As the saying goes: During the first month, February and March, shepherd's purse can be used as a panacea. <br />Shepherd's purse is also known as "Di Di Lai","Di Mi Lai","chicken heart vegetable","protective grass", and "Xiangtian chestnut". <br />Distributed all over the country, it is spread in the fields. Although it is a very common wild vegetable. <br />Nowadays, with the prevalence of "returning to nature" and "returning to nature" in diet, Camellais is even more popular. <br />Shepherd's purse has a sweet fragrance and an attractive flavor. <br />The chestnut in early spring is even more tender and tender, overpowering the delicacies. <br />There are many ways to eat shepherd's purse, such as using shepherd's purse to make spring rolls, make dumplings, boiled egg water, stir-fried food, etc. It not only tastes delicious and unusual, but also prevents dizziness, palpitation, indigestion, blurred eyes, nosebleeds, body edema, etc. Various diseases have preventive and curative effects. <br />Use shepherd's purse and tofu together to have more balanced nutrition. This soup complements white and green, tender and delicious. It supplements deficiency and qi, strengthens brain and intelligence, and clears heat and lowers blood pressure.
curry beef

curry beef

AracelyWelch

I have always felt that hot pot is a magical thing, and I have turned the "Baiwei of cabbage" of Sichuan cuisine into "Baiwei of all kinds of dishes". It seems that there are very few people who don't love him except Yuan Mei. When I was in Sichuan, I didn't eat it a week. Once or twice, I always felt that something was missing this week. <br /><br />However, now I have discovered more and more that curry is a more magical existence than hot pot. It is popular all over the world. It is healthy and nutritious. Each country can make its own flavor. Thai green curries and red curries with strong citronella flavor are put on Southeast Asian coats in this way; Japanese curries are added with honey and apple puree, making the fierce woman of curry gentle; the Indian style of origin is complex and confusing. I have always felt that curry is the absolute contributor to pushing Turkish cuisine to the top three cuisines in the world. <br /><br />I actually don't know what kind of country this curry I'm making is. I use Indian curry powder, but what I make is Indian sacred beef. Well, it's Baba-style curry. What I have always found very funny is that some Indian restaurants in China that boast absolute authenticity have their signature dishes, which really want to drive Indians to death.
Salted chicken gizzards

Salted chicken gizzards

CassandreChristiansen

No one will question that salt is the most important seasoning. I dare not say that every dish will taste delicious if salt is added, but it will definitely not taste delicious if it does not add salt. <br /><br />The most important thing about saltwater vegetables is that they must taste them well. The general method is to soak them for more time, but sometimes I feel that it is still not enough. My little secret is to boil the water that has been soaked in the chicken gizzards and pour it on it, so that the finished vegetables are not so dry.
Jinyu mantang

Jinyu mantang

JoannieBoehm

Many times when I go to a restaurant, I always like to order a brightly colored side dish, such as lotus pond stir-fried food, full of gold and jade, etc. It is more affordable to cook at home. In this way, when the delicious stir-fried food is not only nutritious, colorful, and delicious, and the cost is not high. The ingredients cost is only 3.6 yuan, and the overall cost is less than 4 yuan. I think it is a good stir-fried food whether I eat it myself or a banquet.