Because I like to drink porridge very much, I created a column for myself entitled "Health Congee Products" so that I won't be bored because I am tired of cooking, and I will eat happily, killing two birds with one stone. It seems that I have drunk a lot of porridge during this period of time. These health porridge is really a good thing. If I drink it for ten days and a half a month, my body will definitely feel a lot more relaxed, so I can eat it for this meal at night! <br />Carrots are crispy, delicious and nutritious home-cooked vegetables. They are known as the "little ginseng". Carrots are rich in carbohydrates, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Traditional Chinese medicine believes that carrots are sweet and calm in nature, and have the effects of strengthening the spleen and regulating the stomach, replenishing the liver and improving eyesight, clearing heat and toxic materials, strengthening the yang and kidney, penetrating rash, lowering qi and relieving cough. <br />Preserved egg is a unique egg processed food in my country. It is a typical processed egg product with a special flavor and can stimulate appetite. According to "Yi Lin Zuan Yao", it can "relieve lung heat, sober up, eliminate fire in the large intestine, and treat diarrhea. "Can disperse, can shrink", is often used in the market to treat sore throat, throat therapy, hoarse voice, and constipation. <br />Traditional Chinese medicine believes that preserved eggs are cool and can treat eye pain, toothache, high blood pressure, tinnitus and dizziness and other diseases. It can be eaten by the public: it is most suitable for people with strong fire; children, people with insufficient spleen yang, diarrhea with cold dampness, cardiovascular diseases, liver and kidney diseases, eat less. Notes: Confused eggs should not be eaten with turtle, plum, and brown sugar. <br />Usage and dosage: When eating preserved eggs, they should be mixed with chopped ginger and vinegar to detoxify; preserved eggs are best eaten after steaming. They also contain lead, so children should eat less. It is not advisable to store in the refrigerator.
Paella is a specialty of Spain and Italy and is representative. This delicious food is delicious and not complicated to make. It is similar to China's braised rice, except that it is different in the operating methods, materials and condiments. As long as you can understand a little about its making process, you can make authentic paella at home. <br />There are several types of paella, including paella made of pure seafood, paella made of fungi and vegetables, paella made of cuttlefish sauce, chicken paella, etc. Each has its own characteristics and tastes very delicious. <br />"Crocus" is an important condiment in making paella, also known as "saffron". It was originally an imported product. It was introduced from Europe to the Middle East more than a thousand years ago, then from the Middle East to India, and later from India to China. Saffron, formerly known as crocus or crocus, grows in plateau areas above 3,000 meters above sea level. The climate and humidity must be appropriate. The flowers are blue or colorful, and the so-called saffron is just the stamen part. Because the picking comes from the stamen part, the yield will naturally be low, and the price will become expensive! <br />Saffron is regarded as a precious medicinal material in China, while in Spain and Italy it is regarded as a seasoning and used to make rice noodles or soups. At present, the country with the highest production of saffron is not China but Iran. Buying it there is equivalent to RMB 20 per gram. In China, it costs more than 80 yuan. The longer the stamens, the more expensive the price. <br />You only need to use very little saffron to make paella. Generally, 500 grams of rice are used to make paella, and only 0.5 grams of saffron is enough.
Congee is a food that has a history of nearly four thousand years in China. <br /><br />Since written records, the figure of porridge has always appeared in various documentary records. With the passage of time, it has slowly passed through the long river of history. <br /><br />The words about porridge were first found in the Book of Zhou: the Yellow Emperor first cooked grain into porridge. <br /><br />Congee in China was mainly eaten 4,000 years ago, and was first used for medicinal use before 2500 years. The biographies of Bian Que Canggong in the "Records of the Historian" contain that Chun Yuyi (Canggong), a famous doctor in the Western Han Dynasty, used "Huoqi porridge" to treat the disease of the king of Qi; Zhang Zhongjing, a medical saint in the Han Dynasty, stated in his "On Febrile Diseases": Guizhi Tang, after taking it for a while, sipping more than a liter of hot porridge to help the medicinal effect is a powerful example. <br /><br />Entering the Middle Ages, the function of porridge highly integrated "edible" and "medicinal", entering a "health preservation" level with humanistic color. <br /><br />In the Song Dynasty, Su Dongpo wrote a letter saying: There was a severe hunger at night. Wu Ziye advised him to eat white porridge, saying that it could bring about new life and enrich the stomach. The porridge is beautiful quickly, but after a nap, it is wonderful. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem "Congee Food":"Everyone in the world has studied for many years, but has not realized it for many years. At present, I have obtained the Wanqiu Plain Method, and only eat porridge to lead to immortals." Thus raising the world's understanding of porridge to a new level. <br /><br />It can be seen that the relationship between porridge and China people is just like porridge itself. It is thick and sticky and helps each other. As a traditional food, porridge has a higher status in the hearts of China people than any other nation in the world.
Some people often feel that their hands and feet are particularly cold in winter, especially some women. They often use hot water bottles to warm their hands and feet, but this can only be solved for a while. If you can recuperate through diet, you can treat both the symptoms and root causes. <br />Researchers at Pennsylvania State University in the United States have found that a lack of iron in the human blood can make people afraid of cold. Women with anemia have a body temperature 0.7 ° C lower than women with normal hemoglobin and produce 13% less calories. When iron intake is increased, their cold tolerance will be significantly enhanced. Therefore, women who are afraid of cold can increase their intake of foods high in iron, such as eating more animal liver, lean meat, spinach, egg yolks, etc. The fragrant porridge that Chef Jing is going to introduce today-pork liver and lean meat porridge is a good iron supplement food. You may wish to try it, it is nutritious and delicious!
