garlic Recipe
ZellaBarton
Kelp has high nutritional value and is rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin and iodine and other trace elements. <br /><br />Kelp has a unique flavor and many ways to eat it, including cold salad, stir-fried meat, and simmer soup. Kelp is an alkaline food. Regular consumption will increase the body's absorption of calcium. Mixing some kelp into greasy food can reduce the accumulation of fat in the body. Among all foods, kelp has the highest iodine content, with 300 mg to 700 mg of iodine per 100 grams of kelp. Iodine is an essential trace element in the human body and an important raw material for synthesizing thyroxine. If people lack iodine for a long time, endemic goiter will occur. Eating kelp can prevent and treat the disease. Insufficient iodine intake by pregnant women will affect the growth and development of the fetus, causing poor development and mental retardation of the fetus after birth. Therefore, pregnant women should eat seaweed appropriately. Experts believe that because people consume too much animal protein, refined meat, white sugar, etc., it can easily lead to insufficient thyroid secretion and skin metabolic disorders, resulting in white hair. Eating seaweed often helps prevent and reduce hair graying.
EfrainKautzer
Today, my father cooked his specialty again-braised goose. Goose meat is cooked in many ways in Guangdong, but few people will stew it with fermented beans and garlic. It seems that only the Hakka people in Boluo often do this. This is the most popular dish among my relatives and friends, and everyone who has tasted it praises it. Now I teach you how to do it, the materials are quite simple:<br /> 1 goose (ours is about 6\7 kilograms), cut into slices for later use:<br /> 2 150 grams of garlic, 50 grams of fermented beans, salt<br /> 3 Soy sauce, peanut oil. <br />Practice:<br /> First, put the goose into the pan with cold water, rinse off with cold water after flying water; pour a little oil into the pan, add the goose and stir fry, then, stir up the garlic, fermented bean, and salt, and mix<br /><br /> Pour into the pan and stir fry with the goose meat; stir fry constantly to prevent the bottom from being burnt. After about 15 minutes, the goose meat is dry. Add salt and soy sauce as appropriate, and stir well<br /><br />; then add hot water to two-thirds of the goose meat, cover and simmer for about 10 minutes. Collect the juice and take it out of the pan. The Hakka braised goose, which is not surprising in appearance but leaves a lingering fragrance on the teeth and cheeks, and has endless aftertaste, appears.
BrandynTerry
When I was washing dishes in the kitchen in the morning, my father also happened to enter the kitchen for breakfast. <br /><br />When helping my dad serve porridge, he casually asked him,"Dad, I bought taro yesterday. How do you want to eat it?" Steamed? Brown sugar taro? Or fried?" <br /><br />"I want to eat taro rice." <br /><br />"Taro rice? Eat it at noon? Now that the sea is banned, shrimp is not easy to buy." We usually only eat dry rice at night here, and we like to drink porridge for the other two meals. <br /><br />"It doesn't matter. I don't like the fishy smell of shrimp very much. You can use pork belly instead, cut it thinly, and fry it in oil until it is a little golden yellow. It's very delicious." <br /><br />"Okay. What about the food? Are leek flowers good?" <br /><br />"No, use cabbage." <br /><br />"Okay. I'll go to the market to get some goods later." My father ate very quickly and settled two bowls of porridge in just a few words. After clearing the rice bowl on the table, I went out. It rained and the air outside was so good. <br /><br />I bought taro the day before yesterday. I shaved seven of them. When I was shaving, my hands were wet and I was too lazy to dry them. The consequence was that my hands were itchy. Generally, if your hands are dry when peeling taro, you will not "bite your hands", and you can also wear disposable gloves. I felt too much when I cut it into slices, so I left two pieces in half and steamed them in a steamer for lunch for myself. The family has a large population, so I made the serving for more than a dozen people, and my arms were still quite sore while stirring.
AlexanderWeimann
When I was a child, my grandma used to make it, which was very delicious. At that time, I used the kind of big pot fired in rural areas. The taste was great, especially the burnt taste, which was very fragrant. But I was still young at that time and didn't learn. Now I'm thinking about it and groping about it. I've made it many times by myself, and finally made the stove (stewed) noodles that I think can be done. Haha, since it's a transliteration, I don't know which LU word it is. In the future, I will study naming it, and everyone will help me think about it. The first!
KennediEffertz
Cantonese cuisine pursues clarity, freshness, tenderness, smoothness and fragrance. It emphasizes freshness while being clear and beauty while being light. It is fresh but not vulgar, tender but not raw, and oily but not greasy. It is made by steaming or cooking the food without adding any seasoning when cooking. When eating, it is served with cooked oil, ginger, onions, garlic, etc., which is original, fresh and delicious. <br />This meat looks a little fat, but actually it's not that fat. Cut thin slices of meat, put a piece into your mouth, and the fat melts in a snap. The pork skin with a little Q and the tender and smooth lean meat, chew it in your mouth, and the aroma of garlic fills the air. It's a great enjoyment.
LeeWeimann
Garlic pork ribs have a strong taste of garlic, tender and delicious taste. It has the effects of regulating anemia, regulating irregular menstruation, and regulating spleen and appetite. <br /><br />Pork chops (pork ribs): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron-deficiency anemia; it has the effect of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more. <br /><br />Garlic: Garlic is known as a "broad-spectrum antibiotic" because the allicin contained in garlic volatile oil has obvious anti-inflammatory and sterilization effects. Its bactericidal ability can reach one-tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infections, treat infectious diseases and deworming. At the same time, garlic also has the effects of regulating human insulin, preventing cancer and cancer, inhibiting cancer, lowering blood lipids, preventing blood clots, delaying aging, and preventing lead poisoning. (I searched it online, but I didn't expect it to have so many effects)<br /><br /> Give it to us the "paste" that everyone loves and blooms at all times, and all the people
