Can you wash the braised vegetables with water and eat them after the medicine flows?

As long as you're not in this business, laundry detergent is fine. If that's it, I don't know. People who smoke still smell of smoke no matter how they wash it.

There's no good way to spray some perfume after taking a shower.

Hello, although it is about to have a miscarriage, but you give birth to a child, that is, it is the same as confinement, it is best to use water after a month, otherwise it will hurt the body.

All are in the water before use. Then wrap it in a sand-spun cloth.

This asked the master of the prime minister's marinade, some need to be washed well, and some of the washed taste will change, and your specific approach also determines whether your marinated vegetables are good or not. Hehe.

You can ask the master of the next phase of Wang Lu how to make the brine, and how to make the taste is a formal process, these need to be understood, yes. If it's spending unjust money, it's not good, right?

Whole can be washed, sliced or crushed do not wash.

1. Main material.

30 grams of potassium nitrate, 500 grams of water.

2. Preparation method. 30 grams of potassium nitrate, add 500 grams of water after combustion, stir well and dissolve.

3. Function. Nitrate water makes the raw materials easy to cook and rot, and has the effect of steaming and coloring, and is used for beef, chicken, duck, pigeon and other meat products that are not easy to cook and rot, sausages, handmade sausages and other meat products that need to be dried and preserved.

4. How to use.

500 grams of main ingredients (meat, meat products, etc.) are marinated for half a day with up to 17 grams of nitrate water (concentration refers to this preparation method), and then rinsed with water.

5. Contraindications. Because nitrate water is toxic, even within the edible range, meat products treated with nitrate water should be eaten as little as possible. If you cook meat products at home, regardless of the color and unique taste, you should try to avoid adding nitrate or add less of it.

30 grams of potassium nitrate, 500 grams of water. After potassium nitrate is burned, water is added and stirred to dissolve.

Nitrate water makes the raw material easy to cook and rot, has the effect of steaming and coloring. It is suitable for beef, chicken, duck, pigeon and other meat that is not easy to cook and perish, as well as salami, handmade sausage and other meat products that need to be dried and marinated.

How to use: 500 grams of main ingredients (meat, meat products, etc.), up to 17 grams of nitrate water (concentration refer to this method) marinate for half a day, rinse with water.

Since nitrate water is toxic, even within the scope of consumption, meat products treated with nitrate water should be eaten as little as possible. If you cook meat products at home, regardless of the color and unique taste, you should try to avoid adding nitrate.

The method of nitrate used in braised vegetables is as follows:

Ingredients: 1 Chinese pepper, 1 clove, 1 licorice, 1 cinnamon, 3 grass fruits, 1 cumin, spices: 1 stick, 50 grams of ginger, 80 grams of garlic, 50 grams of red pepper, 300ml of soy sauce, 100 grams of rock sugar, 600ml of rice wine, 20 grams of salt, 300ml of water

Method 1Take the pot, add spices and stir-fry and set aside.

2.Put all the marinated ladle materials into the marinade bag and tie them tightly, and put them into the pot of method 1.

3.Add all the remaining seasonings to the pot of Method 1, first boil over high heat until boiling, and then simmer over low heat for 2 to 3 hours to make the traditional nitrate.

Adding nitrate to braised vegetables is the practice of ignorant people in the past, whether it is sulfite or nitrite, it is harmful to the human body and will hurt the internal organs. The purpose of using nitrate in the past is to increase color sensitivity and antiseptic, and the price paid is too great. There are three ways to add color to braised vegetables.

1. Use red yeast rice. 2. Paste with dark soy sauce. 3. Roast the sugar into caramel.

It's best not to use it, if it's white brine, use salt to fix the color and taste! Although I know how to use it, I don't want to teach you, I'm afraid that you will harm others and yourself, so study and study it more carefully! If you want to make one thing happen, it is best to use traditional craftsmanship and have the spirit of craftsmanship.

Now the epidemic prevention department is cracking down on these additives that are not good for the human body, and now many restaurants dare not use these things, why are you still using your brains on this.

You are a crooked way, and you will understand if you eat people badly.

It is recommended to change underwear every day for one month after the abortion, and wash underwear by hand as much as possible to avoid infection and related inflammation caused by bleeding.

You guys, we are Zhuhai delicious snacks training, let us answer your special questions, this can be used, it mainly plays the role of hair color, do duck neck are directly placed in the soup, heated every day.

How to make lo-mei.

Ingredients: 250 grams of light soy sauce, 500 grams of water, 50 grams of rice wine, 100 grams of rock sugar, 5 grams of monosodium glutamate, a little sesame oil, 50 grams of peanut oil. Spices: 5 grams of tangerine peel, star anise, cinnamon, grass fruit, cloves, and sand ginger, half a monk fruit (if it is missing, it will be replaced by licorice).

Production process] 1. Heat the oil in a wok, add rock sugar and fry the shreds (do not fry scorched).

2. Put the spices into a cloth bag, add water and other ingredients to the wok of fried rock sugar and roll together for about 30 minutes to become lo-mei. (Lo-mei can be used again).

Example of lo-mei production: Braised beef: Put 500 grams of beef in the braised water above and cook it before eating. (It can also be marinated pork belly, eggs, pig heart, pig intestines, etc.).

Main seasoning A: soy sauce, salt, rock sugar, rice wine, green onion, ginger, etc.

Main spices B: star anise, cinnamon, cloves, kaempfera, cumin, grass fruit, bay leaves, pepper, etc.

1.For the first time, you need chicken or chicken bones, pork or pork bones, because the first time the brine is not delicious, so you can use chicken racks, big stick bones, economical.

2.In a large casserole, put the meat or bones of the chicken and pig in cold water, skim off the foam after boiling, and change to low heat;

3.Then add the main spice A to the soup, wrap the main spice B in loose gauze and put it into the soup, and continue to boil;

4.When the bones are crispy, the soup is thick and fragrant, take out everything in the soup, and then filter it with gauze.

5.In order to ensure that it does not deteriorate, after the brine cools, the oil condenses on the surface, and all the oil can be scraped off with a spoon, leaving only the pure brine.

6.If you don't use it every day, you should put it in the refrigerator freezer for storage, you can't use a glass bottle, it will crack, and you can use a crisper box.

7.The main spice B package can be reused once or twice, of course, on the premise that it is well preserved and has not deteriorated. Or just throw it away, and add some spices and spices as appropriate each time you marinate something in the future.

8.In order to protect the brine, before each marinade, you must wash the chicken wings, meat, etc., and then soak the water, and then wash before you can put it in. In addition to chicken and pork, for some raw materials with a strange taste, such as chicken and pig offal, beef, and soy products, you can use only a small part of the brine, and do not pour it back again, so as not to destroy the overall taste.

9.Don't be lazy and repeat the process of filtration, degreasing, freezing, etc. every time you run out.

10.It is best to choose a casserole, an enamel pot can also be used, and an aluminum pot and the like will not work.

1. Fresh soy sauce stains on clothes should be scrubbed with cold water first, and then washed with detergent. Old soy sauce stains on clothes can be cleaned by adding an appropriate amount of ammonia to the detergent solution, or with a 2% borax solution. Finally, rinse with clean water.

2. The soup, sauce and milk stains on the clothing should be wiped with gasoline first, and then cleaned with a diluted solution of 1 part of ammonia with a concentration of 10% and 5 parts of water after the grease on the marks is removed, and then carefully washed with water.

3. The soup, sauce and milk stains on brightly colored woolen fabrics and silk fabrics should be soaked with hot glycerin at 35 degrees Celsius, and then gently rubbed with a brush, and after a quarter of an hour, wash with cotton balls or cloths dipped in warm water at 25-30 degrees Celsius. It can also be removed with a mixture of 20 parts of glycerol and 1 part of ammonia with a concentration of 10%.

4. The general soup, sauce and milk stains on the clothes can be moistened with acetone, then scrubbed with a soft cloth, then washed with a concentration of 2% ammonia solution, and finally washed with water several times until it is washed.

Put a little washing clothes in the oily area, wet it with a small amount of water, and rub it several times, the effect is obvious! (Note: water should be a little less, do not dilute the laundry).

It should be washed off with a pink laundry detergent, which is specially used to wash engine oil, which usually appears in factories, and I don't know if there is one on the market to buy it, but you can try "dirty gui (I forgot what the word is) net".