The cow's tail is rich in colloid, and the colloid of the cow's tail can only be evaporated through long-term stewing, so it took me 4 hours to cook this soup. Although it costs gas, it is a must for nutrition, health and delicious food. <br /><br />The meat on the oxtail tastes very fragrant and has a full flavor of beef. It is cooked for a long time to make the beef very crisp and soft. It can be spread out after being put into your mouth. Add the umami of mushrooms and mushrooms. Serve a bowl of fresh soup with your family. It's not too cold this winter ~~<br /><br /> Oxtail: Tail-It not only has the effect of replenishing the middle and replenishing the qi of beef, but also has the effect of replenishing the essence and replenishing the marrow of cattle. "Compendium of Materia Medica":"Beef has the effects of nourishing the middle and replenishing qi, strengthening the spleen and nourishing the stomach. Beef can nourish qi and has the same effect as astragalus. Cattle marrow has the effects of replenishing the middle, replenishing the essence and replenishing the marrow. Taking it for a long time can prolong life. Li Shizhen said: Cattle marrow can moisten the lungs and kidney, and nourish the muscles and make the face happy. Treating fractures and wiping injuries and pain has a wonderful effect." <br /><br />Nutritional analysis of oxtail:<br /><br /> Oxtail contains protein, fat, vitamins and other ingredients. <br /><br />Therapeutic effect of oxtail:<br /><br /> Oxtail is sweet and flat in nature; it has the effects of replenishing qi, nourishing blood, and strengthening muscles and bones.
Tea tree mushroom is rich in nutrients and has a protein content of as high as 19.55%. There are 18 amino acids in the protein, of which the highest content is methionine Zha tea tree mushroom.<br /> 2.49%, followed by glutamic acid, aspartic acid, isoleucine, glycine and alanine. The total amino acid content is 16.86%. The eight amino acids essential for the human body are complete, and are rich in B vitamins and mineral elements such as potassium, sodium, calcium, magnesium, iron, and zinc. <br />Tea tree mushroom is rich in seventeen amino acids such as aspartic acid and glutamic acid (especially eight amino acids that the human body cannot synthesize), more than ten mineral trace elements and anti-cancer polysaccharides required by the human body. <br />Traditional Chinese medicine believes that tea tree mushroom is mild in nature, sweet and warm, non-toxic, replenishing qi and appetizing, and strengthening the spleen and diarrhea. It has the effects of tonifying kidney and nourishing yin, strengthening spleen and stomach, improving human immunity, and enhancing human disease prevention ability. Regular consumption can play anti-aging, beauty and other roles. <br />Can be eaten by the general population.
Ingredients: salt,celery,carrots,tea tree mushroom,soy sauce,onion,Jiang,garlic,edible oil,pepper,bacon,Dried shredded pepper,Vegetable Zhixian
Ingredients: salt,celery,cucumber,tea tree mushroom,water starch,vegetable oil,cooking wine,sugar,oyster sauce,pepper powder,sausage
The severe winter in the north is approaching. Two days ago, the heating company started supplying heating, which made the cold air in the room disappear. Unlike those cold days, the study always felt a little cold, and I felt a little timid after sitting in front of the computer desk for a long time. Now, the whole room is warm and comfortable, and the dog is also very happy. I always doze off in my cozy nest when I am full, haha! <br />Today, I made noodles with pork on a whim. After returning from a business trip, I brought back a pack of tea tree mushrooms. I have eaten them several times in the south. I like the taste of tea tree mushrooms. It is paired with some mushrooms and fungus. According to the method of braised noodles in the north, it is called "Double Mushroom and Melilotus Dried Noodles". Very delicious. <br />Eggs were added to the dough, which tasted very strong. Coupled with fragrant stewed meat, it was so beautiful! The dog and I each ate a bowl. The dog shook its tail while eating. I think the food I made suits its appetite, haha! <br />It likes everything I like. Every time I cook, it has to divide out some unsalted meat or vegetables to share with the dog. At this time, the wonderful scene in my small restaurant is displayed in front of me. I eat it on the table. It eats at my feet. When the dog eats well, it always wags its tail and groans a few times, and licks my feet to show that it is very satisfied with the food. Hehe! <br />The main ingredients of this delicious pasta with strong northern characteristics,"Double Mushroom and Melilotus Dried Noodles" are as follows;
Dry pot is named relative to hot pot and is an extremely popular hot pot faction in recent years. It is popular in Chongqing, Hunan, and northwest China, and has formed a series of dry pot dishes, such as dry pot goose, duck, chicken offal, dry pot rabbit, dry pot frog, dry pot fish, dry pot shrimp, etc.<br /> Dry pot vegetables have relatively little soup and are generally served directly as dishes. The first form of dry-pot dishes is to stir-fry the vegetables in the kitchen, put them into a pig iron pan, and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, heat them over low heat and keep them warm. Later, dry-pot dishes gradually evolved into eating the main ingredients, then using the remaining soup (or adding soup) to scalm other ingredients, or chefs adding other ingredients to process them and then serving them. This is a form of dining similar to hot pot.<br /> Features: It integrates Chinese food and traditional hot pot eating methods. When making dry-pot dishes, the main ingredients are generally not thickened, and the processed dishes are not thickened. Moreover, the soup is less, fresh and has a strong aroma after the processed dishes. Dry pot dishes can be mixed with different auxiliary materials according to different ingredients to complement the taste.
