The most popular yidao cold dishes in northerners have different methods and styles<br /> Origin of pig skin jelly<br /> Put the pigskin without hair, add appropriate seasoning, and boil it for a long time to make the soup contain a certain content of leather glue. Then cool it down. After cooling, the pigskin and the soup will solidify together and dip it with seasoning. Serve. Because it is eaten after cooling, cooling can be said to be frozen, so it is called pig skin jelly. <br />Editor of this paragraph 2. Nutritional effects<br /> According to "Chinese Materia Medica": Pig skin contains protein, fat and dermatan B sulfate, which has the functions of softening blood vessels, anticoagulant blood, promoting hematopoietic function and skin damage healing, and health and beauty. The hematopoietic function of its colloid is better than that of donkey-hide gelatin. Regular consumption can increase heme content, increase white blood cell count and anti-thrombus formation. <br />Here is my pigskin jelly
The inspiration for making this dish came from meat jelly. My uncle bought a native pig in the countryside. After killing it, everyone shared it together. He boiled a lot of lard with fat meat. The aroma had no taste of pig at all. It was really the kind of lard smell I smelled when I was a child. It was something that pigs ate feed. However, our place is small, so it is easy to eat native pigs. Why do people nowadays like farm dishes, local dishes, and pay attention to the natural nature of raw materials? It's delicious, including this dish I made. The pork skin doesn't taste the stench, but it has the flavor of fragrant Q after frying. I heard that Koreans also fry the pork skin when eating barbecue. Is it true? <br />This time, the meat skin was very good, neat, and even in thickness. Half of the meat skin was made into meat jelly, and I wondered how to eat the remaining half. Later, I was inspired to stir-fry the sour and spicy meat skin. I tasted the taste of a restaurant outside. It's ready to serve rice. Everyone must try it if you have the opportunity!
Nutritional analysis of yam<br /> 1. Strengthen the spleen, enrich the stomach, and help digestion:<br /> Yam contains amylase, polyphenol oxidase and other substances, which are conducive to the digestion and absorption of the spleen and stomach. They are dual-use medicinal and food products that can soothe the spleen and stomach. It can be eaten regardless of spleen yang deficiency or stomach yin deficiency. Clinically, it is often used together with Weichangyin to treat spleen and stomach weakness, overeating, fatigue, diarrhea and other diseases<br /> 2. Nourishing kidney and nourishing essence:<br /> Yam contains a variety of nutrients, which have the effects of strengthening the body and nourishing the kidney and essence. It can be taken for all patients with kidney deficiency and seminal emission, women with excessive leucorrhea, frequent urination, etc.<br /> 3. Yifei and cough:<br /> Yam contains saponins and mucus, which have lubricating and moisturizing effects. Therefore, it can nourish lung qi, nourish lung yin, and treat lung deficiency, phlegm cough and chronic cough.<br /> 4. Lower blood sugar:<br /> Yam contains mucus protein, which has the effect of lowering blood sugar. It can be used to treat diabetes and is a good food therapy for diabetic patients.<br /> 5. Extend life:<br /> Yam contains a large amount of mucus proteins, vitamins and trace elements, which can effectively prevent the precipitation of blood lipids on blood vessel walls, prevent cardiovascular diseases, and achieve the effects of nourishing the mind, soothing the nerves and prolonging life.
