spiced Recipe
KaleighStark
In spring, everything in nature recovers. Due to reasons such as rising yang qi and dry climate, it is easy to stimulate the internal heat accumulated in the human liver, gallbladder, and gastrointestinal tract, resulting in spring dryness. In addition, a large amount of water in the human body is easily lost through sweating and breathing, leading to physiological dysfunction and leading to "fire" symptoms such as dry throat, cracked lip, and dry stools. Moreover, the climate in spring is changeable, which can easily cause colds and rhinitis. At the same time, many people will also cause colds because of their "anger". <br />General meat is warm. However, duck meat is cool in nature. As the so-called Spring River Water Plumbing Duck Prophet, duck meat is a meat that is very suitable for eating in spring. Not only does it not get angry, it also has the effects of promoting saliva and moistening dryness, nourishing yin and nourishing stomach, and promoting water and swelling swelling. Bamboo shoots have the effects of clearing heat and phlegm, replenishing qi and regulating the stomach, treating diabetes, nourishing water channels, and nourishing the diaphragm and refreshing the stomach. They are also characterized by low fat, low sugar and high fiber. Carrots, known as the "Oriental Little Ginseng", are cooked and eaten. The beta-carotene in them can be converted into vitamin A in the human body, which is conducive to improving the body's immunity and preventing colds. However, beta-carotene is a fat-soluble vitamin. Only when it is dissolved in oil can it be converted into vitamin A in the body and absorbed. Eating it with duck meat not only increases dietary fiber, but also can better exert the effect of carrots. <br />Eating this in spring is definitely right. Not only will it not get angry, it can also prevent colds, nourish yin and nourish the stomach. It is very suitable for people who love meat and are afraid of getting angry.
RachaelProhaska
Nowadays, in major supermarkets in Beijing, there is a small whole chicken on sale. I think everyone knows it without introducing it, that is the "Sanhuang Chicken". <br />The meat of "Sanhuang Chicken" is tender and has a more fragrant taste than that of chicken in a suit. You can use it to stew, boil, fry, sauce, fry, etc. I have used it to make salt baking and spicy stir-fried, which is very popular among my family. <br />Today, we will use the "Garlic Barbecue Sauce and Japanese Teraki Sauce" in the best-selling "Kuke 100 Barbecue Sauce Series" to make an authentic Chinese and Western cuisine called "Smoked Roast Sanhuang Chicken". <br />This chicken tastes very delicious! I combined two different production methods for processing them. After entering the mouth, I will have the taste of bacon and the strong aroma of Western-style roast chicken. <br />The method is to first pickle the chicken to make it initially taste, then smoke it with sugar and tea leaves, dry the skin after smoking, and apply the sauce and bake it when the skin surface is a little dry. Although the production is a little cumbersome, it is actually not troublesome. The main reason is that the curing and drying time is a little longer, and it needs to be processed and processed several hours in advance. This taste is very different from simple grilled chicken. The fusion of the two flavors further improves the taste of the chicken. Quality, It is a combination of smoking and baking methods. <br />The specific production method of "Smoked and Roasted Sanhuang Chicken" is as follows;
