[How to deal with fresh lotus leaves]_How to deal_How to deal with

[How to deal with fresh lotus leaves]_How to deal_How to deal with

Essentially the lotus leaf itself has a very fragrant taste, which can be made in many ways in people’s daily diet, but many people do n’t know what to do with jade fresh lotus leaf, because if the lotus leaf is notConsuming it after processing will cause some bad effects on the human body.

So, what about fresh lotus leaves?

First, what about fresh lotus leaves?

Just clear water.

There are nano particles on the surface of the lotus leaf to form small spherical precipitates, and these tiny structures make the sludge and water particles not easy to adhere to, and achieve self-cleaning effect. This is why the lotus leaves mud without staining.

As long as a light wind blows, the water droplets move quickly and quickly on the surface of the lotus leaf, taking away the dust.

Rinse with water, cut off the pedicles and edges, shred, and dry.

Lotus leaf charcoal: take the lotus leaf, place it in a pot, cover it with a slightly smaller pot, put white paper on it, seal the junction between the two pots with yellow mud, calcinate until the white paper is brown, stop the fire, and wait for cold extraction.
Second, when picking, it is best to reduce the weight when there is no water droplets on the lotus leaves after dew. The second is to better pick the tea leaves with smooth leaf surface. The sunlight in summer is generallyVery good, I want to remind everyone here that after picking, it is best to put it directly on the concrete floor or the roof and let the sun shine directly to prevent it from getting wet, and it is not easy to grow for a long time; please clean the ground before drying,Or put a layer of film on the ground to prevent the sharp soil or debris from mixing into the lotus leaves that are about to be dried. The lotus leaves are kept at 35-38 degrees high for 2-3 days and dried at one time.The leaves are very fragrant and easy to make tea for medical use; if there is rain or not dry during the drying process, when it meets the good sun, it will be tanned for two days to prepare for poisoning, which is not easy.Baocheng.

What about fresh lotus leaves?

The chemical composition of dried lotus leaves is mainly scopolamine, citric acid, malic acid, gluconic acid, oxalic acid, succinic acid and other basic components with anti-mitotic effects.

Pharmacological studies have found that lotus leaves have antipyretic, bacteriostatic and decomposing effects.

After processing, the dried lotus leaves taste bitter, slightly salty, and cold in nature, and have the functions of clearing away heat and dampness, diverging the sun, and removing blood stasis and bleeding.

The lotus leaf has diuretic and laxative effects. In addition, the lotus leaf has the effects of clearing heart fire, calming liver fire, purging spleen fire, reducing lung fire, clearing heat and nourishing, reducing blood pressure and diuretic, astringent antiperspirant, and hemostatic solid essence.

[Can crabs be eaten with lotus seeds? Can crabs and lotus seeds be eaten at the same time]

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[Effect of plum wine]_Benefits_Advantages

[Effect of plum wine]_Benefits_Advantages

The efficacy of plum sparkling wine is believed to be unknown to many people, mainly because plums are used directly in normal times, and sparkling wine is rarely used, so we can understand the medicinal value of some plum wine.

Plum wine can promote digestion and cleanse the liver. It can also diuretic and lower blood pressure. It is very helpful for whitening the skin and treating constipation. You can properly add some plum wine in normal times.

Effects of plum wine: 1. Plum wine can promote digestion of plums. Fruits that can always promote gastric acid secretion, and plums can also secrete gastric digestive enzymes, which can promote gastrointestinal motility.

2. Plum wine can clear liver and remove water. Plums are rich in multiple amino acids, and we know that amino acids are great for treating cirrhosis and ascites. Making plums into plum wine can clean the liver and alleviate liver cirrhosis.

3. Plum wine can also lower blood pressure. The plum kernel contains amygdalin and a large amount of small amount of oil. The pharmacology has confirmed that it has a significant effect of reducing water pressure and can quickly overcome vibrations and promote dry stool excretion.Expectorant effect.

Plum Liquor Sparkling Liquor also has a clear effect of reducing water pressure and reducing cough and phlegm.

This is why drinking fruit wine is better than eating fresh fruit.

4, plum wine can beauty and plum plum into fiber and pectin, has a good effect on the treatment of constipation and whitening skin.

Drink plum wine to remove dark spots on the face and refine the skin

[How to make birthday cake at home]_how to make_how to make

[How to make birthday cake at home]_how to make_how to make

In the birthday, if there is no birthday cake, there is no way to bring out the birthday atmosphere.

But birthday cakes are richer if you make them yourself, so many people choose to make birthday cakes at home.

You can control the shape of your birthday cake by yourself, and change it as you want. Next, I will teach you how to make a birthday cake at home.

Ingredients: 1 carrot, chopped or shredded, 1 salmon, mashed into a small piece of pork (or chicken and beef), put in mashed cake powder, 2 spoons of milk, 5 spoons of cheese, and a piece of free homemade dog birthday cakeIt’s easy, just type an egg together without protein separation!

Then pass the eggs?

The degree of passing is not recommended to be too wet, because carrots and salmon are all rich in moisture!

As long as you have made a cake, you should be able to master the level. Put the frosted egg frost in the refrigerator for use. Prepare a clean tub, pour milk and cake powder, and stir well!

It is also recommended not to be too thick and not too thin!

Note that the oven needs to be preheated at 180 ° C. Add salmon, stir in carrots and stir. After all the stirring is complete, take out the spare egg cream and add in batches. Stir and pour into the grinder. I use a 6-inch cake grinderOven 20 minutes (adjust the time according to the oven!

!!
) Method two: 1 The first part is the stage of roasting the embryo. The roasting embryo is actually baking the cake. Nowadays, the embryos of most common cakes are Qifeng cakes. The following is the practice of Qifeng cakes.

First, let’s have a big collection of Qifeng cake tools.

2 Then I share the Qifeng cake recipe. What I shared today is a 6-inch round mold.

Ingredients: 3 eggs (about 50 grams), low-gluten flour, 40 grams of salad oil (unscented), 30 grams of fresh milk, 30 grams of granulated sugar, and 30 grams of sugar (I have less sugar in my formula, because I do n’t like sweetness, and I like sweet ones.)Baking: 150 degrees, about 45 minutes (this needs to be adjusted according to the temperature and time of their own ovens, everyone’s oven is different, and another 8 inches can be divided by 0).

6 Make an 8-inch round mold Qi Feng cake.

8-inch round mold baking reference temperature is 150 degrees, about 60 minutes)?

3 preparation materials: eggs, flour, milk, oil (weigh according to the recipe I shared), separate the eggs from egg whites and egg whites, you need to use the egg divider, pay attention to the separated protein is best placed in stainless steel pots,The stainless steel basin must be clean, water and oil free, and the separated protein must not have egg yolk.

?(Very important) 5 (egg yolk) Pour 30g of milk and 30g of oil into the yolk, and stir with a hand whisk.

6 (egg yolk part) Sift the flour into the egg, milk and oil mixture and stir with a hand whisk.

7 (Protein part) Add 30 grams of sugar to the protein to pass it. Pass it to the egg head as shown in the figure, and it will show a hook state. If you are a novice, you can pass it for a while.Come out) The difference between my Qifeng cake and many Qifeng cake tutorials on the market, all the sugar in my Qifeng cake is added with protein, and it is added at one time. The protein does not add egg yolk, but the egg yolk liquid is more delicate., The cake is more delicate, adding sugar to the protein at one time, the protein can also pass well, do not need to add in batches, saving time).

8 (Mixed part) Put 1/3 of the protein into the egg yolk paste, and gently turn it with a rubber spatula (from the bottom to the top, don’t stir in a circle to prevent the protein from defoaming).

After mixing well, pour all the egg yolk paste into the egg white bowl, and use the same method to mix evenly until the protein and egg yolk paste are thoroughly mixed.

9 Pour the mixed cake paste into a 6-inch cake mold, and gently shake the mold on the table twice to shake out large bubbles.

10 Add the cake paste to the penultimate layer of the oven, 150 degrees, and bake for 45 minutes.

(The temperature and time are adjusted according to your own oven.) If you are a novice who ca n’t grasp whether the cake is ripe, you can insert the cake with chopsticks after the cake is cooked, then take out the chopsticks to see if there is a sticky cake paste. If not,That means the cake is cooked. You can shake the mold on the table gently, and then cool it upside down. After it is completely cooled, you can decorate the cake.

[Do snails have parasites]_How to eat_How to eat

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[How to eat lamb rolls]_Making method_Method

銆愮緤鑲夊嵎鎬庝箞鍋氬ソ鍚冦€慱鍒朵綔鏂规硶_鍋氭硶
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[Color Marshmallow Ingredients]_How to do_How to do

[Color Marshmallow Ingredients]_How to do_How to do

Marshmallow is a memory of generations because of its white fluffy appearance like cotton, sweet and delicious.

At present, marshmallow is still a favorite snack for many children, and it also extends colored marshmallows. It is often seen in shopping malls, parks, and amusement parks. For this novel production method, many people are concerned about colored marshmallow raw materials.thing.

Let’s take a closer look.

First of all, please pay attention to the production of seven-colored marshmallows. Do not choose cotton candy that is usually eaten at home. Because of the molecular structure, this type of sugar has a poor silking effect during production, but it will affect the production of the second.There must be certain specifications, not too long, too thick, but also not too short, too thin, which is not conducive to the production, and will affect the choice of tangled sugar: it must be granulated crystal white granulated sugar, eachA piece of sugar is a separate crystal. Such sugars have a certain sequence when they are melted. The silk will be very regular. The seven-color flower marshmallow is more beautiful. The choice of bamboo sticks: you must remember the sign.It takes people’s two hands to hold the rotation, so it is too short to hold easily, too long to be restricted and difficult to operate. It should be replaced with a length of 35 cm-40 cm, which is 0 in thickness.

A 4 cm lottery, this kind of lottery is the best tool for making colorful flowers marshmallows. When making colorful flowers marshmallows, there is another ingredient that is essential, that is, water, because you need to get the lotion when making colorful flowers marshmallows.Keep it in front and back so that it is easier to stick with sugar, and water can help the sign to squeeze out the flower shape again when making petals

[How to get fishy smell]_fishy smell_how to remove_how to remove

[How to get fishy smell]_fishy smell_how to remove_how to remove

Fish meat is rich in nutritional value. You must eat fish often, especially if you have children at home, but it ‘s easy to have fishy smell if you do n’t make it well. Now let ‘s teach you a few ways to make fish delicious and not fishy.The fish will be more perfect.

1.

Go fishy late and put ginger.

When cooking fish, some people like to put ginger with the fish, and think that this can remove fishy fish.

In fact, premature ginger release will combine with fish leaching protein to hinder the deodorizing effect of ginger.

You can cook the fish in the pot for a while, and then put the ginger after the protein has solidified; you can also cook a small amount of vinegar and cooking wine when the pot is broken, so that it can remove the greasy and greasy flavor.

If you still feel a fishy smell, sprinkle some minced garlic before it comes out of the pan. The effect is very good, especially for continuous frozen fish.

2.

Roasted fish prevents minced meat.

Before making braised fish, fry or fry the fish in the pan first. The oil volume should be large and the oil temperature should be high.

When cooking fish, the soup should not be too much. Generally, the water is not too much.

Do not flip the fish. During the cooking process, use a spoon to continuously pour the soup on the fish. This will keep the fish’s flavour and maintain the original shape of the fish.

3.

Anti-stick frying pan.

You can put some oil in the hot pan and sprinkle some salt, or wipe the pan with ginger after cleaning the pan.

Heat the pan thoroughly and increase the oil temperature. Add the fish. When the fish encounters high oil temperature, the epidermis will immediately harden and will not stick to the pan. Then use a low fire to fry the fish thoroughly.

4.

Steam the fish with boiling water.

When steaming fish, first boil the water in the pot, and then steam the fish, do not use cold water.

Because when the fish is exposed to high temperatures, the external tissue solidifies, which can lock the fresh juice inside.

Before steaming, it is best to sprinkle some chicken or lard on the fish, which can be replaced with fish to make it more tender and tender.

You can also seal the plastic wrap to prevent the umami of the fish from running away or dripping the steamer water to dilute the taste of the fish.

5,

Frozen fish is cooked with milk.

When cooking fish that are continuously placed in the refrigerator, put some fresh milk in the soup to increase the fish taste.

After the fish is taken out of the refrigerator, it is best to thaw naturally. It can also be thawed in a container with salt. The purpose is to freeze the protein in the frozen fish meat slowly with salt to prevent the loss of liquid and loss of nutrition.

[Does broad beans swell when eaten?]

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[How to make acid water for the first time]_How to make_Production method

[How to make acid water for the first time]_How to make_Production method

Kimchi is very famous in Korea, in fact, it is also used to make kimchi in many places in China, such as Sichuan, Chengdu and other places.
To make kimchi well, making sour water is very important, just like making brine.
For those who made kimchi for the first time, the key point is also in the production of sour water, which directly affects the quality of kimchi.
So, how to make acid water for the first time?
Let’s take a look below.
1. No oil or raw water can be dripped into the water of the broken oil star and the stale kimchi, otherwise it will cause a large number of lactic acid bacteria to die, which will produce white floating foam, which is often called bad water.
In order to avoid this situation, the following four points must be strictly controlled during operation: first, the kimchi altar must be washed, scalded and dried before use to ensure that there are no oil stars and no raw water in it; secondly, the water must be boiled and air-driedAfter cooling, put it in the altar and make salt water instead of tap water. Third, vegetables must be made before entering the altar. This step is very important. Fourth, you must have special gloves or chopsticks for fishing.Access.
2. To avoid air pickled kimchi, use a special jar with a buckle bowl at the mouth and a sink around it.
When brewing, it is best to fill the jar with raw materials. After removing the vegetables, it is necessary to add new materials in time, leaving as little space as possible. The salt water should be close to the jar mouth and immersed in vegetables.The air enters and is stored in a cool, ventilated and dark place. When the water level along the altar decreases due to evaporation, it should be replenished in time.
3. When brewing according to the materials, add 50 grams of salt and 5 grams of sugar for each pound of fresh vegetables. When the vegetables are put into the altar, pour a bottle of white wine on top; add the vegetables five timesAfter that, you need to put the spice pack back.
4. Regular cleaning of kimchi requires long fishing, so that brine can maintain vitality.
The altar should be cleaned once every two or three months, and all the old kimchi pressed on the bottom of the altar should be removed, the residue should be filtered, and then the new dish will be made.
5. Remedy: Put some bamboo shoots in kimchi and cut them in half to prevent the altar water from blooming for half a year. If you neglect to keep the salt water from foaming, you can pour some high-level liquor to kill the flowers.
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