Homemade ingredients
HelenaFriesen
Lard, also known as big oil and meat oil. Compared with ordinary vegetable oils, lard oil has an irreplaceable special aroma, which can enhance people's appetite. Especially when matched with radishes, vermicelli and soy products, you can obtain delicious food that is difficult to achieve with other seasonings. Animal oil contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is equivalent, and it is almost equally divided. It has certain nutrients and can provide extremely high calories. <br />I ate lard often when I was a child, especially in winter. Every household would boil lard. I am familiar with the process of boiling lard. <br />Generally healthy people can eat lard. <br />1. People in cold areas are suitable for eating more<br /> 2. It is not suitable for the elderly, patients with obesity and cardiovascular and cerebrovascular diseases, patients with exogenous diseases, and slippery stools.
CortneySawayn
Lotus root has high nutritional value. It is not only rich in trace elements such as iron and calcium, but also rich in plant protein, vitamins and starch. It has obvious effects in replenishing qi and blood and enhancing human immunity. <br />Lotus root starch is a long-standing traditional nourishing food. It is very good in terms of nutritional value and medicinal effect. In addition to starch, glucose and protein, it also contains calcium, iron, phosphorus and a variety of vitamins. Traditional Chinese medicine believes that lotus root can nourish the five internal organs, harmonize the spleen and stomach, and enrich blood and qi. Raw lotus root is sweet and cool in nature, and cooked food also changes in nature. It is easy to digest, but also has the effects of promoting saliva and clearing heat, nourishing stomach and nourishing yin, strengthening spleen and qi, nourishing blood and stopping bleeding. <br />Lotus root flour is a gluten-free powder. It is made from dry lotus root, which is relatively time-consuming, so I used fresh lotus root to make fresh lotus root flour. The appearance is crystal clear, the taste is extremely tender and smooth, without any impurities. Whether you are yourself, your children, or the elderly, you are very suitable. (If you have osmanthus at home, add a little to make it more fragrant.) <br />"Lotus is a treasure, but winter lotus roots are the most nourishing." This winter, make more bowls of fresh lotus root flour for children and elders who can't bite lotus root.
AlvenaHermann
Everyone must be familiar with oil-splashed spicy food, and this is definitely indispensable for friends who like to eat spicy food. <br /><br />Cold dishes, mixed noodles, bell dumplings, dragon dumplings, Chongqing hot and sour noodles, Shaanxi cold noodles, etc., can be used in many places and can be said to be one of the must-have seasonings at home. <br /><br />The traditional oil-pouring chili is to use dried peppers, pepper, star anise, cinnamon, fennel, tsaoko, cardamom, fragrant leaves and other spices, crush them, place them in a bowl, and then burn a large spoonful of oil until green smoke comes out. With a sizzling sound, it burns on the spices, and uses the heat of the boiling oil to force out the spiciness of the chili and the aroma of the spices. <br /><br />But this is not how Tuo-Ma's oil poured spicy rice is made! <br /><br />Because based on my experience, when pouring raw chili with boiling oil, the spicy taste will not be strong or spicy enough. The truly delicious chili must be slowly refined with oil and low heat! So what should this be called? Oil refined chili? Why does it sound so awkward? It sounds more natural to call it oil poured chili. <br /><br />The person in my family and I don't like too much spice in chili pepper, and feel that the taste is not pure. Therefore, our chili pepper is made only with pepper and pepper. Apart from spicy, it is hemp, and there is nothing else. I feel that this is the purest spicy. Sometimes, simplicity is the truth!
TysonWalsh
One day I saw this cream white sauce in a book and was very curious about its taste. So, I tried making one myself. I had already halved the amount in the book, but as a result, I still made a big bowl. The taste is similar to salad ~ but it's really not too troublesome to make. At least it's much simpler than salad dressing made with eggs. In the fried rice served a few days ago, this creamy white sauce was used on the cucumber slices. Many relatives mistakenly thought it was salad dressing. It seems that the taste and appearance are very similar to salad dressing ~<br /><br /> It's obviously called cream white sauce, why does butter be used in the recipe? This is really a bit learned to say. When it comes to differences, the first thing that comes to mind is that we call the white one used to decorate the cake cream, and the yellow one used to make meringue crust butter. <br /><br />Butter is actually cream. <br /><br />Why is butter called cream? This is because in my country's national standards, it is called cream (please refer to GB5415-1999). As for butter, we can understand it as a folk name and not officially recognized. Because the word butter is more common among the people, it is easy for everyone to understand. <br /><br />However, this creates problems. Because in our popular parlance,"cream" refers to decorative cream, such as the one applied on birthday cakes. In our concept, it is called cream. But in fact, this kind of "cream" used for decoration is called "thin cream" in national standards, the English name is Cream, and the trade name is generally "fresh cream"(which can be divided into light cream and strong cream). So, unless there is a very unprofessional netizen formula, in any formula you see, as long as
TyrelBergnaum
To make oil-poured chili with a strong aroma and bright red color, some skills are needed:<br /> 1. Chili:<br /> Take the dry red peppers of that year, both in powder and granular form can be used. The oil-splashed peppers with chili seeds are more fragrant than the ones without chili seeds, and the oil-splashed peppers without chili seeds are redder and brighter than the ones with seeds. <br />2. Oil:<br /> It is best to choose vegetable oil, as other oils will not excite the aroma. <br />3. Oil temperature:<br /> Pour hot oil into the pepper noodles, but pay attention to the oil temperature. Too high the pepper will scorch, and too low will reduce the aroma of the pepper. <br />4. Stimulating fragrance:<br /> After pouring the oil, stir the chili until it does not bubble, pour in a few drops of vinegar, and stir the chili immediately. It can be seen that the chili is boiling and bubbling again, and an aroma rises. The spicy chili is bright red and shiny. Smell it. It exudes a strong, slightly sour and mellow smell. <br />5. Polishing:<br /> After exciting, wait until the chili does not bubble, add a small amount of white sugar to the chili and stir well. After polishing, the oil-splashed chili appears ruddy and thick in color, and the chili oil appears more sticky.
GustWelch
I remember when I was a child, my mother added MSG to all her cooking. By our time, it became chicken essence. Compared with MSG, I have to say that chicken essence is relatively healthier, but if you make a can of real chicken essence without additives, will it be healthier? <br />In fact, many people nowadays make their own chicken essence, shrimp skin MSG, mushroom MSG, etc., which are delicious and healthy. Whether it's cooking noodles, soup, or chaos, add a little to make you eat delicious and at ease!
