Beijing cuisine

Roasted duck in red wine

Roasted duck in red wine

TyrelBergnaum

Duck meat: The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, and is mainly used to replenish fatigue. Nourishing the yin of the five internal organs, clearing the heat caused by deficiency and fatigue, replenishing blood and promoting water, nourishing the stomach and promoting saliva, relieving cough and self-convulsion, and eliminating snails accumulation. It is suitable for most people, especially for patients with body heat, excessive heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.
candied dates

candied dates

SageSchroeder

Red dates are a good way to nourish blood and nourish your skin! It can replenish qi and strengthen the spleen and promote the biochemical circulation of qi and blood. Red dates can also fight tumors, antioxidants, protect the liver, prevent insufficient blood supply to cardiovascular and cerebrovascular vessels, and so on! Three dates a day, the beauty does not show age! Eating red dates often can make people look ruddy and young. The outer skin of red dates is not easy to digest, so it is best to cook red dates before eating them. This can greatly improve the blood replenishing and various effects of red dates! <br />Cook red dates and add honey to make [sweet dates], which are delicious and easy to digest! You can make more at a time and store it in the refrigerator. Eating 3-5 candied dates before dinner every day can achieve the effect of beautifying skin, blood, and health care!
Ganjian

Ganjian

MarquiseGlover

The nutritional content of pig liver is more than 10 times that of pork. The vitamin A content in animal liver exceeds that of milk, eggs, meat, fish and other foods. It can protect eyes, maintain normal vision, and prevent dry eyes and fatigue. <br />In addition, supplement vitamin B2 to maintain healthy skin color, maintain normal growth and reproductive functions, enhance the body's immune response, resist oxidation, and prevent aging. <br />Pig liver is rich in protein and animal iron, making it a better nutritious food for children with nutritional anemia. It also contains a large amount of vitamin A, which helps children's bone development, promotes epidermal tissue repair, and has a therapeutic effect on night blindness. <br /><br />Warm reminder:<br /> Please remove the poison before eating pig liver<br /> Many people think that animal liver has high nutritional value and often use it as a nutritious food. However, this is a misunderstanding. Because most of the poisons in the blood, even those bound to proteins, can enter the liver. Today, with increasingly serious environmental pollution, the content of toxic substances or chemical elements in animal liver is many times higher than that in muscle. Therefore, special attention should be paid to detoxification before eating pig liver. <br />Pig liver is the largest poison transfer station and detoxification organ in pigs. Therefore, inflammation can also occur in the liver, and even cirrhosis and liver cancer can occur. Toxin-containing blood in pig liver is scattered in tens of thousands of liver blood sinuses. <br />Therefore, the purchased pork liver should be rinsed under the tap for 10 minutes, and then soaked in water for 30 minutes. In addition, during cooking and processing, in order to eliminate the parasite eggs or bacteria remaining in the liver, the cooking time should not be too short, and should be stir-fried for at least 5 minutes on high fire
stir-fried salty rice with Beijing-style flavor

stir-fried salty rice with Beijing-style flavor

MaudieWuckert

I remember that I learned this dish from my elder, Mrs. Fourth Aunt, when I was young. Mrs. Fourth Aunt was also my grandfather's sister-in-law. Hehe, there was a difference of several generations! At that time, the old lady was in great health, and there was a flag at home. It is said that the flag was still decorated with yellow flags. <br />There are many rules and etiquette when going to her house. Everyone has to pay their respects and say good luck when meeting. When meeting, the woman holds her knees with both hands and bends her legs slightly. The man bends her one leg and bends her waist obliquely with his right hand down. Hehe, it's like wrestling. Almost like, he even said "good luck, old lady". Every time I forget, I will be scolded. I have to stand up immediately and politely greet the old lady. The family is strict, but the old lady treats me very well and often eats and sleeps at her house. <br />"Stir-fried salty food" is actually stir-fried pickles. It's just that the pickles will be more delicious if they are re-processed. There are also many ways to stir-fry, including stir-fry in clear sauce, stir-fry in stir-fry, etc. It is said that this is still a way to eat from the palace and the palace. This kind of small dish is mainly used for drinking porridge. <br />The raw materials generally use old Beijing pickled water bumps, soy sauce blue and pickled mustard. When making, the salty taste must be washed off first, and then added seasoning to stir-fry. The method of side dishes is to shred pickles and serve them with shredded winter bamboo shoots, shredded mushrooms, shredded dried beans, etc., stir-fry and add some bean sprouts and leeks. Today, I am staying in this "stir-fried salty food". I use pickled mustard, and the specific procedures are as follows;