Steamed meat pie with day lily

Steamed meat pie with day lily

We were a child who was prone to getting angry when we were young. Back then, it was not like now, where we would take medicine and go to the hospital to hang up salt water every time we are young. I only remember that every time I got angry, my grandma would cut a piece of meat, and then take some sun-dried day lily and steam it for me. It was really more effective than any medicine. It was just that at that time, we were greedy cats. I always looked forward to getting angry so that I could eat the steamed day lily patties made by my grandma.
Bean curd with chicken sauce

Bean curd with chicken sauce

Tofu pudding is a snack that has persisted for hundreds of years because of its economic benefits and delicious food. <br />It is still deeply loved by the general public. <br />In fact, I can also make a simple version of tofu pudding at home. As long as I use a box of lactone tofu, I can turn it into a delicious bowl of fragrant, smooth and tender tofu pudding. <br />There are also two flavors of tofu pudding, some places will have sweet and salty taste.<br /> However, we usually only have vermicelli tofu pudding and chicken sauce tofu pudding here. <br />I prefer chicken juice tofu pudding, so I would like to share with you this simple and easy-to-make home version-chicken juice tofu pudding.
Fried yellow flowers

Fried yellow flowers

Fried yellow flowers<br /> Daylily is also called day lily. Fresh day lily contains the toxic chemical component colchicine and must be treated before eating, soaked in cold water, or blanched with boiling water. If it is not heated at high temperatures, the colchicine contained in it cannot be decomposed. After eating, it will be oxidized into a highly toxic colchicine in the body. This substance can strongly stimulate the digestive tract, causing acute poisoning and symptoms such as dry throat, thirst, nausea, vomiting, abdominal pain, and diarrhea. <br />In order to prevent poisoning of fresh day lily, fresh day lily should be blanched with boiling water, then soaked in clear water for more than two hours, taken out, washed with water before cooking and eating.
Assorted roasted bran

Assorted roasted bran

Assorted roasted bran is a common cold dish in Jiangsu, Zhejiang and Shanghai. It is maroon color and has a strong aroma. The roasted bran is soft and waxy, sweet and salty. Roasted bran is made by fermentation and steaming raw gluten at high temperatures. It is a vegetarian nutritious food with high protein and low fat. Hangzhou families generally like to add black fungus, day lily, peanuts and mushrooms to make veggie assorted roasted bran. It tastes strong and nutritious.