Do you steam the whole thing after soaking it in clean water? Do you steam without slicing?

What do you want about this? What are you fighting for? I really don't understand.

If he. If you want to steam fish. This is washed clean after removing the internal organs.

This whole thing. Steam. That's it.

No slices. You want to steam. Shrimp, that's not to mention.

Zhen Zhen. Other. Crabs, or whatever. All open.

In daily life, we often don't think too much when we eat, many friends eat a lot of seafood will also drink lemonade, but many people say that you can't drink lemonade after eating seafood, otherwise you will be poisoned, so is this really the case?

Can you drink lemonade when you eat seafood in general.

Don't take vitamin C after eating seafood", the report said: when a large amount of vitamin C and shrimp are eaten at the same time, it may lead to "arsenic" poisoning. However, experts also specifically remind that a one-time intake of 50 medium-sized apples or 30 pears or 10 oranges or eating more than 3 catties of raw green leafy vegetables is considered a large dose of vitamin C.

Therefore, it is generally not dangerous to eat seafood and fruits or vegetables at the same time. In addition, metallic elements tend to be deposited on the head of seafood, so try not to eat the head.

In addition, it doesn't matter if you don't eat much seafood, or drink less lemonade, just drink some milk, egg whites and other proteins that can be combined with heavy metals. Usually 100mg of arsenic can cause poisoning and death, which means that a person must eat at least one kilogram of seafood and then drink a drink containing vitamin C to cause arsenic poisoning. Under normal circumstances, eating seafood and drinking lemonade will not cause poisoning reactions, but it is still not recommended to eat together.

The above introduction, is about eating shrimp can drink lemonade introduction, in ordinary times we have to pay special attention to the above situation, and there are a lot of other dietary problems to pay attention to, sometimes two foods that are eaten alone may have an interactive effect after eating at the same time, which will be particularly bad for the body.

4. Repeat the operation of the third step and slice the remaining part of the American ginseng.

Some people don't know how to cut the original American ginseng, but it is not difficult, and there are many ways:

1 macerated slice.

When using American ginseng, take out the amount you want to use for the day 3 hours in advance. Soak the ginseng two or three times with water, wash the American ginseng, and then use a small amount of water (after soaking all the American ginseng and then add more than half a section of finger water), soak until the ginseng is slightly soft (about half an hour or more, depending on the thickness of the ginseng), you can use a kitchen knife to cut the ginseng, or cut it with flower scissors, and the water soaked in the American ginseng can also be used for frying ginseng.

2 Steam soft slices.

As mentioned above, after washing the ginseng, put the ginseng into a dish when cooking rice, put it on the rice noodles and steam it until the ginseng body becomes soft, then cut or cut into slices for later use. If the ginseng body is very thick, you can use a bowl to steam in the rice cooker until soft, and then cut or cut it into slices, this method can cut more portions, and the leftover can be stored in the refrigerator for a week.

This method is most suitable for daily ginseng users, if you take one weight a day, you can weigh the amount of ginseng when it is dried, and then weigh it evenly or proportionally according to the total amount of ginseng after cutting.

3 Pot soft slices.

If you want to use ginseng immediately, the fastest way is to wash the American ginseng, immediately use a soup cloth bag to bag the ginseng, put it in the water for about half an hour, pick up the bag, take out the ginseng can be cut or cut into slices, that is, put the ginseng back into the water and then boil. During this period, the fire can be changed to the slowest heat to reduce the impact.

American ginseng purchased in foreign countries often comes with ginseng (or "reed head"), which is generally considered by Chinese medicine to have no medicinal effect, so it is discarded, and some believe that the head of the reed will "relieve the ginseng" (i.e., reduce the effect of ginseng). However, the author disagrees, and many studies in recent years have pointed out that the total saponins of American ginseng contained in reed head are higher than those of whole American ginseng.

Nowadays, many retailers do not have the habit of going to the reed when cutting ginseng, and whether they go to the reed when cutting ginseng is up to the deed.

The fastest way to slice American ginseng is to wash it, put it in a rice cooker, cook it for about half an hour until it is soft, and then slice it after taking it out. Whole ginseng soup can also be made without slicing, washed and soaked in boiling water for 8-12 hours, and then boiled together with ginseng water. When soaking, it is best to put it in the refrigerator to avoid bad taste.

This method is the easiest way to take American ginseng, and the nutrients will not be lost. American ginseng, also known as American ginseng, is an American ginseng imported from Wisconsin, USA, which has a long growth period and the highest content of the active ingredient ginsenosides. At present, only a few large brands such as FLM American Ginseng and Tong Ren Tang can be bought, while FLM is more affordable.

Regular consumption of American ginseng has the dual effects of nourishing yin and replenishing qi, calming the nerves, clearing away heat and rejuvenating the body, and reducing fire and heat.

I went to the pharmacy, there is a special slicing machine, and the American ginseng and Tian Qi I bought were all there to ask them to help slice them, one yuan at a time.

Also: Try the stewed bamboo chicken (black chicken) with American ginseng, which is a delicious soup that nourishes yin and relieves fatigue.

The method is as follows: half a black chicken (ask the boss to help you chop it into pieces when you buy it), after washing it at home, remove the neck, put the chicken into the stew pot, add 3 grams of American ginseng, two slices of ginger, three longan meat, a little salt (not too much salt, you can add a little salt with the population after the soup is made), add boiling water 5 6 stew pot.

Put half a pot of water in the rice cooker and boil, put the stew pot into the rice cooker, and simmer for 2 hours across the water, haha, the delicious and nourishing American ginseng stewed bamboo shredded chicken can be eaten, and the taste is so fresh that you don't need to put chicken essence o

In autumn and winter, you might as well do it once or twice a week to treat you to your hard work!

You can put it in the microwave and bake it first, not too long.

Containment method Put the American ginseng in a casserole and steam it with water to soften it, then cut it into thin slices, put it in a clean small glass bottle or a small magnetic bottle, take 2 4 pieces each before breakfast and after dinner every day, chew and swallow carefully.

Bake it with alcohol to soften it, then cut it into thin slices and put it in a dry place, you can use a bone bag or a small glass bottle, and if you steam the ginseng with water, it seems that it will reduce its nutritional value, and it is easy to moisten it and lose its original taste. , how to eat it has been provided above. Thank you.

Set up a rack on a coal fire, grill it, and then slice it, and when you boil it, the medicinal properties will melt into the water

1.The old bacon is scraped and cleaned repeatedly with hot water, and cooked in a large pot.

2.Slice the cooked bacon after letting it cool a little. Why not wait until it's cool before cutting? Because I want to taste two pieces while cutting, as long as it is not particularly hot, you can cut it! The garlic sprouts are broken first, and then cut into sections with an oblique knife; Ginger and garlic slices.

3.Put oil in the pot, and when the oil temperature is 60% hot, put ginger slices and garlic slices and fry until fragrant.

4.Put the bacon down and stir-fry it together. The fire can be turned down a bit.

5.When the bacon is almost rolled up and crusty, add the garlic sprouts, stir-fry a few times, and put it on a plate.

Can be sliced. But it's better to cut it well before putting it in the pan, otherwise it won't be cut.

Fresh black truffles can be steamed and sliced, but they should not be steamed for too long.

The surface of the black truffle, which has been washed away from the earth, shows a regular pattern. If you hold one close to the tip of your nose, you can clearly feel the aroma of wild mushrooms. Its skin is coarse, but it has enough aroma to withstand cooking, and can be cut out separately for grinding and finishing to add flavor to food.

The meat is crispy and tender, with a rich aroma and texture, and overcooking is disrespectful to it, and it is suitable for cutting into thin slices and eating raw, or adding it at the end of cooking.

Can fresh black truffles be steamed and sliced? You can steam it and then slice it, so it's more curious.

Yes, fresh black truffles can be used to steam and slice.

Fresh black truffles can be steamed and sliced, but the taste is slightly worse. Fresh black truffles are best served by frying them in butter.

Put butter in the pan and let it melt, then turn to low heat and add flour and stir-fry until fragrant, pour the black truffle paste into the pot and stir thoroughly, add chicken broth, salt and chicken essence and boil over low heat for half an hour.

Ingredients: 500 grams of lotus root, 50 grams of red dates, 80 grams of glutinous rice, 150 grams of brown sugar, 30 grams of honey.

1. Wash the glutinous rice and soak it in cold water for 4 hours.

2. Wash and peel the lotus root.

3. Cut about 2 cm from one end of the lotus root.

4. Pour glutinous rice into the lotus root hole. Insert chopsticks while filling until filled.

5. Join the original seal of the cut lotus root and fix it with a toothpick.

6. Put the glutinous rice lotus root into the pressure cooker.

7. Add red dates.

8. Add brown sugar.

9. Add an appropriate amount of water. Submerge the lotus root with water, cover the pot and cook for 40 minutes.

10. After boiling, pour the water from boiling glutinous rice lotus root into the pot and bring to a boil, pour in the starch into a sauce, and turn off the heat.

11. Add an appropriate amount of honey and stir well.

12. Slice the lotus root, pour the honey on the glutinous rice root and enjoy.

You should be talking about glutinous rice lotus.

The tutorial is as follows. 1.After washing the glutinous rice, soak it in water for 2-3 hours. Wash the lotus root and remove the outer skin.

2.Use a knife to cut off two or three centimeters from one end of the lotus root along with the lotus root and keep it as a lid. Fill the soaked glutinous rice into the lotus root, and poke it with chopsticks to make it firmer as you fill it.

3.After putting glutinous rice in the lotus root eyes, close the lid of the lotus root and fix the seal with a toothpick.

4.Put the stuffed glutinous rice root into the pot, pour water into the lotus root, boil over high heat, turn to low heat and cook for another half hour.

6.After half an hour, add rock sugar and cook over low heat for at least half of it.

You can add brown sugar when cooking, it's even more delicious!

This dish should be glutinous rice lotus root or osmanthus glutinous rice root.

1. Prepare materials: (can be added according to your own taste).

3 knots of lotus root (about 750 grams).

Osmanthus a little.

150 grams of glutinous rice.

500 grams of sugar.

100 grams of rock sugar.

50 grams of brown sugar.

Second, the specific approach:

First of all, wash the lotus root, brush off the dirt on the surface, and slightly trim the two sides of the pedicle with a knife, but be careful: do not cut off the pedicle.

Scrape off the rind of the washed lotus root. Scrape the lotus root from the outer skin and try to scrape the outer skin to the pedicle.

Choose the plump side and cut off the stems and prepare for filling the glutinous rice.

Before filling the rice, soak the lotus root with the stem cut off in water for 15 minutes, and then let it dry.

Fill the soaked glutinous rice into the lotus root, and when filling the rice, you can use a thin chopstick to fill the glutinous rice with a thin chopstick, and put the lotus root of the filled glutinous rice back into place, and fix it tightly with a toothpick, similar to the uncut. Put the lotus root into the pot, add water to cover the lotus, bring to a boil over high heat, and then change to low heat and cook for 30 minutes. Add rock sugar, dried osmanthus, low heat, and cook for 100 minutes.

If you find it troublesome, you can directly use a pressure cooker to press for 50 minutes).

Take out the pressed glutinous rice lotus root and let it cool slightly to facilitate the knife.

Put the glutinous rice lotus root on a plate, and finally pour a little original juice and sprinkle with osmanthus.

Third, the key points.

1.The rice grains should be stuffed as tightly as possible, so that the glutinous rice in the holes cut out of the lotus root slices will appear full.

2.When fixing it with a toothpick, it should be firm so that the lid is fully fixed on the lotus root, otherwise it will quickly separate or fall off during the cooking process, and the glutinous rice inside will overflow.

Ingredients: 1 section of lotus root, 1 3 cups of glutinous rice.

Ingredients: a large amount of sugar, sugar osmanthus paste.

Method: 1 Soak glutinous rice in water for 1 hour.

2 Cut off the top of the lotus root and carefully pack the glutinous rice into the lotus root hole until it is 8 minutes full; And cover the lotus root top and fix it with a toothpick.

3 Put the lotus root into the pot, cover the lotus root with water, simmer for 3 hours, add rock sugar, and cook for another 1 hour.

4 Remove from the pan, peel, thinly slice and place neatly on a plate.

5 Add sugar and a small amount of water to a small milk pot, heat it over medium heat and stir constantly to prevent it from sticking to the pan until it is viscous syrupy, then add osmanthus sauce and stir well. In this way, a delicious osmanthus glutinous rice lotus root is made, you can put the osmanthus syrup in a small dish and dip it into it, or you can pour it directly on the lotus root slices to eat, the taste is very good. Osmanthus glutinous rice lotus.

Ingredients: 2500 grams of West Lake white lotus root, 100 grams of honey, 1000 grams of refined white glutinous rice, 250 grams of sugar osmanthus.

500 grams of sugar and 2 grams of edible alkali.

Preparation method 1Wash the white lotus root and peel it. Wash the glutinous rice and drain thoroughly.

2.Cut a lotus root diagonally and leave it for a while, pour the drained glutinous rice from the hole in the lotus root, and pat it while pouring.

The lotus root wall is filled with vibratory, and then the cut lotus root is covered on the original incision and sealed with a bamboo skewer.

3.Put the sealed lotus root in a pot, put in edible alkali, add 5000 ml of water, and cook about 2 over high heat

Pour out the alkaline water from the pot for hours, put the original pot on the fire and add water (4000 milliliters) and sugar (400 grams).

Sugar osmanthus (l50 grams), boil over high heat, change to medium heat and cook for about 2 3 hours, until the lotus root crisp is out of the pot and the soup remains.

Use. 4.In another pot, add 500ml of original lotus root soup, add sugar (100 grams) and honey (10 grams) sugar.

Osmanthus (10 grams), boil until the soup in the pot is thick and honey-like, and slice the crispy lotus root after the pot.

plate, pour the thickened honey juice and serve.