medium spice Recipe
JudgeRenner
Black fungus has the functions of replenishing qi and strengthening the body, nourishing the kidneys and nourishing the stomach, and promoting blood circulation. It can resist blood coagulation, anti-thrombosis, and lower blood lipids. The role of black fungus reduces blood viscosity, softens blood vessels, makes blood flow smoothly, and reduces cardiovascular disease. Black fungus also has a strong adsorption effect, and regular consumption is conducive to timely excretion of waste produced in the body. <br />Black fungus also has a good function in resolving gallstones and kidney stones. The role of black fungus is because the plant alkali it contains has the property of promoting the secretion of various glands in the digestive tract and urinary tract. The plant alkali can coordinate with these secretions to catalyze stones and lubricate the intestines. <br /><br />Black fungus cooking dishes is not only diverse, fragrant, smooth and appetizing, but also beneficial to human health and is an ideal health food. Middle-aged and elderly people often eat black fungus, or use black fungus to make porridge, which has a good effect on preventing and treating various elderly diseases, fighting cancer, preventing cancer, and delaying aging.<br /><br /> Coriander is also known as coriander and fragrant sesame. When the coriander is immature, both the leaves and fruits have a strong smell. When the fruits are fully ripe, the smell will change to fresh and sweet. <br /><br />Coriander has the effects of penetrating measles and rubella, promoting blood circulation, and has the effects of strengthening the stomach, digesting digestion, and expelling wind and detoxification. It is effective against measles, rubella and meat food poisoning in children. Coriander is rich in carotene, which has antioxidant effects, slowing down cell aging and preventing the growth of cancer cells. <br /><br />Coriander can also help digestion and reduce qi, and is used for food stagnation, indigestion and other diseases.
HilbertKirlin
1. Remove the green leaves and claps on the outside of cabbage, cut a knife across the root, chop each claps off and wash them, spread 3-5 claps in a basin and evenly sprinkle with coarse salt. Then put 3-5 more on top and sprinkle with a layer of salt, stack it repeatedly, and finally sprinkle with 2 cups of water. (The total amount of crude salt used is 2 cups) The total marinating time is 3 hours, and then stir in the middle (1 and a half hours) to evenly marinate. <br />2. Pour 2 cups of water and 5 tablespoons of rice noodles into a small pot, and boil over medium heat to form a paste. Put material 2, boiled paste, fish sauce in the juicer and beat it into pulp. Then pour 2 cups of paprika powder, 1 and a half tablespoons of fine salt, and 1 tablespoon of sugar into the beaten paste and stir well-the seasoning sauce is complete! <br />3. Wash the cabbage that has been marinated for 3 hours with clean water 2-3 times, and put it into a leaking basket to drain the water (20 minutes). Wash the spring onions and cut them into 4cm pieces, and cut leeks into 4cm lengths. <br />4. Put the pickled cabbage soaked in water into a large basin, then add the prepared spring onions, leeks, and seasoning sauce into it and stir well. Take out the appropriate amount for temporary food, tear it with your hands (vertically), sprinkle with some sesame seeds, and place it in the refrigerator alone. Put the rest in an airtight container, leave it at room temperature for 1 day (for fermentation), and then place it in the refrigerator. <br />* The freshly cooked spicy cabbage leaves can be wrapped in cooked pork belly slices, and the wine will be stuffy...^_^ V<br /> * When spicy cabbage is too fermented and tastes too sour, you can stir-fry pork with five flowers or make delicious kimchi soup.
