Yam: stop diarrhea, strengthen the spleen and replenish the lungs.
Cucumber: diuresis, heat and detoxification.
Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm and relieving cough.
Composition:
Eat yam food
Eat cucumber food
Carrot food
Eat onion food
White vinegar eats the same thing.
salt
chicken essence
Recipe practice:
1. Slice yam, blanch in boiling water, slice cucumber and carrot separately, and cut onion into chopped green onion.
Pour oil into the pan, add carrots and stir fry when the oil is hot.
2. Add cucumber slices and yam slices and stir fry.
3. Add chopped green onion and stir fry, and add a little white vinegar.
4. Stir well, and season with salt and chicken essence before serving.
5. stir-fried yam can be served.
Question 2: What is the easiest way to make yam? The practice of frying yam: ingredients and main ingredients The factory has a proper amount of yam ingredients, a little salt and a little vinegar. 1 Peel and slice Chinese yam. Set aside chopped green onion. Put chopped green onion in a hot pot, add yam tablets, stir-fry until cooked, add vinegar and salt in the middle, and add appropriate amount of water to get the finished product.
Question 3: I usually cook the simplest porridge, a handful of rice, a little glutinous rice, a few peanuts, a handful of soybeans and a few black sesame seeds. It tastes good to eat together.
Question 4: How to make delicious and simple yam porridge?
1. Peel the yam and cut it into small pieces.
Df.jpg yam porridge
FW.jpg yam porridge
2. Cooking porridge, which I think everyone knows, hehehe! When the porridge is cooked to half maturity, add yam slices. When the porridge is cooked, put a bowl and pour honey on it.
Question 5: How to make the simplest and delicious porridge? . . This is the best and simplest way to eat porridge.
Authentic preserved egg lean meat porridge
[Ingredients of porridge]: lean meat 1 block (pork knuckle tendon is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 block, enough water and proper amount of oil and salt.
Operation process:
1. Pick rice: It is best to use northeast rice for porridge, and it is round and short in pearl rice. The porridge cooked is particularly soft.
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1 half a teaspoon of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy.
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of a palm, 1 ~ 2 cm thick, and the pork trotters taste better if conditions permit). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2 ~ 3 teaspoons of salt on the meat, and put it in the refrigerator for curing 12 hours or more.
4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot, and then put the materials after boiling. Put the meat and ginger slices first, don't turn down the heat. Put the meat in boiling water, the outside part is cooked, and it will be hard when heated. Seal the gravy inside, so that the porridge meat is not difficult to eat after cooking. Then when the water boils again, salted rice and a chopped preserved egg, the first preserved egg is chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge.
5. First big fire, then small fire, and the heat should be sufficient: when the water boils, after adding ingredients, cook for 20 minutes, and then turn to small fire 1.5 hours. When the heat is sufficient, the porridge will be soft and glutinous and easy to digest.
6. Texture treatment of porridge: After cooking on low fire for 65,438+0.5 hours, chop the second preserved egg, remove the cooked lean meat from the porridge, shred it with chopsticks, put it back in the porridge with the second preserved egg, cook for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.
The porridge cooked in this way is delicious and easy to digest without salt. If the porridge is a little sticky, please don't use a spoon to remove the sticky skin from the bottom of the pot, otherwise the porridge will have a burnt taste. We usually put a light spoon at the bottom of the pot to cook porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
Question 6: The easiest way to cook porridge: chicken balls and yaozhu porridge. This paper introduces the cuisines and their functions in detail: the nourishing and health-care recipes of fine staple food.
Taste: Salty and umami flavor technology: boiled chicken balls and yaozhu porridge. Ingredients: japonica rice 150g, chicken 1200g.
Accessories: scallop 30g.
Seasoning: 5 grams of coriander, 5 grams of shallots, 5 grams of starch (corn), 3 grams of soy sauce, 0 grams of 65438+ pepper, and 2 grams of salt. How to make dried scallop porridge with chicken balls? Wash glutinous rice, soak it in cold water for half an hour, take it out and drain it;
2. Wash the chicken, boneless and chop it;
3. Add dry starch, soy sauce, pepper, salt and white bile into the chicken paste, mix well and knead into chicken balls;
4. Open the Yaozhu with warm water and shred it;
5. Add about 1500 ml of cold water to the pot, put the japonica rice into it and bring it to a boil;
6. Add the broken Yaozhu and chicken bones and cook on low heat;
7. When the porridge is thick, remove the chicken bones, add chicken balls, add dry starch, coriander and chopped green onion, and cook for a while. Pie-food phase grams:
Japonica rice: Tang Mengfu: "Japonica rice can't eat meat with horses, and it will give birth to tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Yu Ying, the king of Qing Dynasty, said, "Although fried rice is fragrant, dryness helps the fire. People with diarrhea should avoid it unless it is cold in the middle. "
The practice of fresh milk walnut porridge introduces the cuisine and its effect in detail: the fine staple food neurasthenia recipe and malnutrition recipe.
Taste: sweetness technology: boiled fresh milk walnut porridge. Material: main ingredients: japonica rice 100g, walnut 150g, and milk 250g.
Seasoning:100g sugar teaches you how to make fresh milk walnut porridge, and how to make fresh milk walnut porridge is delicious. 1. Soak the raw walnut kernel in warm water and wipe off the skin;
2. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;
3. Stir-fry 100g peach kernel with oil;
4. Put the japonica rice, fried walnut kernel, raw walnut kernel and fresh milk together in a container, add a proper amount of cold water and mix well;
5. Grinding into slurry, filtering with a sieve basket, and taking the slurry for later use;
6. Add cold water and white sugar into the pot, and filter the impurities after boiling;
7. After boiling again, slowly transfer the walnut milk japonica rice slurry into the pot and stir it into a paste;
8. Cook on low heat until cooked, and serve. Pie-food phase grams:
Japonica rice: Tang Mengfu: "Japonica rice can't eat meat with horses, and it will give birth to tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Yu Ying, the king of Qing Dynasty, said, "Although fried rice is fragrant, dryness helps the fire. People with diarrhea should avoid it unless it is cold in the middle. "
Walnuts: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.
Walnut should not be eaten with wine. According to the record of Kaibao Materia Medica, "Eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much produces phlegm fire, and white wine is also sweet and spicy, so eating together is easy to cause blood heat. Especially people with chronic hemoptysis should avoid eating. For example, patients with bronchiectasis and tuberculosis will have hemoptysis if they drink white wine, but they will also get sick if they don't eat it with walnuts.
The practice of western-style milk porridge introduces the cuisine and its function in detail: fine staple food
Taste: sweetness technology: cooking western-style milk porridge. Ingredients: japonica rice100g, milk 300g.
Seasoning: 80 grams of sugar and 20 grams of butter teach you to make western-style milk porridge. How to make western-style milk porridge delicious 1 Wash japonica rice, soak it in cold water for half an hour, pick it up and drain it;
2. Add an appropriate amount of cold water to the pot, add japonica rice, and boil it with high fire first;
3. Then turn to low heat and cook;
4. add milk, sugar and butter to the porridge, stir well, and then continue to cook for a while, then you can eat. Pie-food phase grams:
Japonica rice: Tang Mengfu: "Japonica rice can't eat meat with horses, and it will give birth to tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Yu Ying, the king of Qing Dynasty, said, "Although fried rice is fragrant, dryness helps the fire. People with diarrhea should avoid it unless it is cold in the middle. "
Question 7: How to make yam easy to eat: it is flat, sweet and non-toxic.
Meridian tropism: entering lung, spleen, kidney and stomach.
Efficacy: spleen, stomach, lung and kidney.
Indications: diarrhea due to spleen deficiency, chronic dysentery, cough due to fatigue, nocturnal emission, frequent urination, thirst quenching and uterine prolapse.
Taboo: Do not use it if you have a cold, fever, pathogenic excess or gastrointestinal stagnation.
Jujube and red bean yam porridge
Ingredients: appropriate amount of rice, a handful of red beans (soaked one day and one night in advance), seven or eight red dates, and appropriate amount of yam peeled and diced.
Practice: Boil the water+rice+red beans, turn to low heat until the pulp is produced+yam turns to high heat and then turn to low heat+red dates until yam and red beans are soft.
Friendly reminder:
1. If you don't like the beany smell of red beans, you can directly add red bean paste instead.
2. After adding yam, be careful not to spill out of the pot and stir it frequently.
3. Add honey or brown sugar to the porridge to taste.
Question 8: How to make iron stick yam? Simple way to eat iron stick yam is the main ingredient.
Yam1000g
condiment
Rose sauce
Proper amount
The practice of iron stick yam
Material drawing:
1. Wash the iron stick yam with skin and remove the soil.
2. Put in a steamer and steam while it is hot for 20-30 minutes (pressure cooker 15-20 minutes).
Common sense of diet
Iron stick yam is slender, full of powder, and has little water content, so it can hardly be squeezed out. CCTV2' s health road column is known as "the food of the gods" because of its rich nutrition. Its skin is thin and meat is fine, and its texture is hard. When two hands touch each other, it clangs and is not easy to break, so it is named "iron stick yam". In addition, the unique purple-red "rust spots" can be seen on the epidermis of iron stick yam. Suitable for porridge, yam paste, or direct steaming.
The simplest method of iron stick yam is to wash and cook it directly. Rose sauce is barnyard grass made by herself. Used to dip yam, with excellent flavor.
Gently wipe the epidermis of yam with water to remove bristles and papules. You don't need to use a paring knife. Skin contains one-third of nutrients, so eating with skin is more comprehensive. Iron yam is already very thin, so it is better to eat it with skin instead of skin!
Iron stick yam has less water content and is rich in yam polysaccharide, so the juice is thick, dry, greasy and sweet after cooking, and it has the feeling of "sweet with sweetness" at the entrance, accompanied by a faint hemp taste.
Question 9: How to make a detailed ingredient list for chicken soup and yam porridge?
Sanhuang chicken right amount
Appropriate amount of mushrooms
Lycium barbarum proper amount
chinese anise
Appropriate amount of fragrant leaves
Ginger amount
Appropriate amount of coriander
Proper amount of salt
A light taste
Cooking process
A few hours is time-consuming.
Simple difficulties
Good luck: the steps of stewing chicken soup
1
Ingredients: Sanhuang chicken and mushrooms.
Accessories: Lycium barbarum proper amount of seasoning: star anise 1 tablet, 2 pieces of fragrant leaves, ginger, coriander and salt.
2
Blanch the whole chicken to remove impurities and blood foam.
three
Add star anise, ginger slices, fragrant leaves, salt and blanched whole chicken into a casserole and simmer for 1.5 hours.
four
Add mushrooms and Lycium barbarum and continue to stew for 30 minutes.
five
Turn off the heat and put it in a vessel, sprinkle with coriander powder.
Question 10: Egg porridge for a simple family in nutrition porridge-Ingredients: egg-1-2 (one person), rice, salt, chicken essence and one onion-Method (1) Cut the onion into chopped green onion for later use. -(2) Wash the rice, add a proper amount of water and cook it into porridge. (3) Add the mashed egg paste and stir evenly, add salt, season with chicken essence and sprinkle with chopped green onion. When I was a child, my mother often cooked for us. Simple, light and nutritious. You can try!