Pig blood is sweet, bitter and warm in nature. It has the effects of detoxifying, clearing intestines, replenishing blood and beautifying skin. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. After the plasma protein in pig blood is decomposed by gastric acid in the human body, it produces a detoxifying and intestinal clearing decomposition product, which can react with dust and harmful metal particles that invade the human body, making toxins easily excreted from the body. People who have been exposed to toxic and harmful dust for a long time, especially drivers who drive vehicles every day, should eat more pig's blood. In addition, pig blood is rich in iron, which can improve people with anemia and pale complexion. It is an ideal food for detoxifying and beautifying people.
A light, refreshing, nutritious dish suitable for early pregnancy. <br />This dish is delicious, smooth, light and refreshing. It is rich in protein, calcium, phosphorus, iron, carotene, niacin and vitamin C, which is conducive to fetal growth and development.
Ingredients: vermicelli,pakchoi,leek,Hymie,eggs,MSG,white sugar,salad oil,ginger,spiced powder,yeast,ordinary flour,refined salt,corn flour
This noodle mainly absorbs the characteristics of Guangdong noodles. The smooth noodles with elastic teeth must absorb the essence of the soup, and the soup must be fresh, sweet and delicious. To make a bowl of delicious noodles or brew delicious soup, you must never use chicken essence, monosodium glutamate, strong soup treasure and other flavors. The strong taste must come entirely from natural ingredients. The teacher said that this is the basic requirement of authentic Hong Kong cuisine and should also be the basic requirement of Cantonese cuisine. Why Cantonese cuisine and Hong Kong cuisine are more expensive than other dishes has a lot to do with the production process. A qualified chef must never use MSG or chicken essence. Of course, many hotels boast that they don't use MSG and chicken essence, but they actually use it, especially for making soup. The umami flavor of a few hours can be completed in just a few seconds, saving a lot of cost. <br />Therefore, some high-end hotel restaurants now invite some high-end chefs to cook directly in front of customers. The entire production process, from ingredients to seasonings, is transparent, allowing diners to eat with peace of mind. In fact, as long as the cooking method is right, natural ingredients are rich in flavors and umami, and there is no need to put artificial additives at all.
