five blessings

five blessings

There are five very common ingredients, each of which is good for health. Simply put, water chestnuts are tender and rich, and have the effects of clearing heat and phlegm, appetizing appetite and digestion, promoting saliva, moistening dryness, and improving eyesight and sobering up. They are said to be able to prevent cancer; black fungus can resist blood coagulation, anti-thrombosis, and lower blood lipids; lotus root, there has long been a saying among the people that "lotus lotus is a treasure, and autumn lotus root is the most nourishing." When the weather is dry, eating some lotus root can nourish yin, clear heat, moisten dryness, quench thirst, and soothe the nerves. At the same time, lotus roots are warm in nature and have the function of contracting blood vessels. Eating more can nourish the lungs and nourish the blood. Cucumbers can be used for beauty and slimming, and the bitter element in them has anti-cancer effects. The Compendium of Materia Medica records that cucumbers have the effects of clearing heat, quenching thirst, nourishing water, and reducing swelling. The tip of a pig's hip can relieve pain knots and lower blood pressure. Therefore, naming such a dish is a beautiful plot of longing for a healthy life.
stewed Lion's head

stewed Lion's head

Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou and other places in China, Jiangsu Province. It has been widely rumored for more than 100 years that it has the characteristics of snow-white color, tender meat quality, fragrant and mellow taste, and suitable for all seasons. Lion's head is made of 60% fat meat and 40% lean meat with onions, ginger, eggs and other ingredients and chopped into meat paste to make fist-sized meatballs. It can be steamed or braised, fat but not greasy. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised.
Corn water chestnut pork dumplings

Corn water chestnut pork dumplings

Cook the corn kernels slightly, then chop them with the water chestnuts, add meat stuffing, onion, ginger, garlic, salt, and sesame oil. Stir well. <br />The simple filling is ready. The reason why I have always wanted to make corn dumplings is because the corn dumplings used to be snacks on the roadside at school smelled delicious and tasted sweet. I always wanted to try that taste. <br />However, because of the first attempt, it was not as sweet as expected. <br />I don't know what went wrong. If you have a good idea or correction, let me know.