There are two things to fry first, how to fry, how to fry things, how to fry things

For ingredients that need to be fried first, the following steps are usually followed::

Ingredient list: 1Keels and oysters.

Keel: It is the backbone of a pig or cow, which has the effect of nourishing yin and reducing fire, invigorating qi and sweating.

Oysters: This is a seafood, which has the functions of nourishing yin and nourishing blood, clearing heat and detoxifying, softening and dispersing knots.

2.Other herbs (no specific name provided).

Production Steps:1Clean the keel and oysters separately, put them in a pot, and add enough water to the surface of the water about 5 cm above the ingredients.

2.Cook the keel and oysters for 30 minutes, adding water to the appropriate amount if there is not enough water, but not too much.

3.Add the other herbs to the pan and continue to fry for 30-40 minutes with the keels and oysters that were fried first.

4.Flip the herbs over to ensure they are fully heated and decocted.

5.Pour out the decoction of the herbs, add enough water, and decoction the herbs for 15-20 minutes.

6.Flip the herbs and fry until they are fully heated.

7.Pour out the second decoction of the medicinal juice, mix it with the first decoction of the medicinal juice, and take it in two parts.

The above are the frying steps for the ingredients to be fried first, and the specific list of medicinal materials needs to be determined according to the specific prescription. If you have any health problems or need more detailed advice on medicinal diets, it is recommended that you consult a professional doctor or pharmacist.

1. Generally, the keel and oysters are boiled for 30 minutes before other medicines (but now they are not so particular, they can be decocted together with other medicines).

2. It can be flipped, generally the head is fried for 30 to 40 minutes, and it can be flipped 5 to 6 times;

3. Fry for 15 to 20 minutes, flip 3 times.

4. Add water more than 5 cm above the top of the herbs for the first decoction, and fry 250 to 300 ml to prevent the bottom of the pot from sticking; The second decoction can be covered with water to cover the herbs, and decoction 200 to 250 ml. It is best to mix it twice and take it in two divided doses.

First, the keel and oysters are put into decoction, not blindly fried.

Second, you can flip the herbs, but just stir them a few times with chopsticks, and don't stir them too much.

Thirdly, the second decoction time is to boil and then decoction for another 10 minutes.

Finally, the dosage is not so precise, and it is okay to have more, but not too much.

1.Fry them together.

2.It can be flipped, otherwise the drug will be poisonous.

3.The second frying time is about 2 3 of the first frying

4.If you have more juice than needed, you can fry it thickly.

1. Pickling, if you are frying fish or fried meat, no matter what kind of fish and meat, you must first marinate with salt for about 10 minutes, salt pickling can make the meat liquid shrink, increase the density of meat, and not break the skin when frying.

2. Ginger wiping pot, the method is very simple, take a larger piece of ginger, cut it into thicker slices for later use, heat the pot Li Yuan, take the ginger slices by hand, cut the noodles, apply clockwise at the bottom of the pot, and apply the fried area in place, you can apply it repeatedly 2 times, the effect is better; The principle should be, form a layer of separator film by smearing, I don't know if this is the case, Brother Bing is also taught by the older generation, anyway, it is particularly effective.

3. Feeding the pot with hot oil is to feed the pot with oil first, which is also the secret of the hotel chef's non-stick pan for frying food. Heat the dry pan (medium-low heat), pour in the oil, slowly turn the pan clockwise, cover the area to be disturbed with oil to the hu, turn it repeatedly, feed for 1-2 minutes, and then you can fry the food.

4. Add salt to the hot oil, when the oil temperature is 8 hot, sprinkle a little fine salt on low heat, stir-fry, and use a spatula to open to the area to be used, evenly.

The Youcha medicine that needs to be fried first is mocked and how long does it take to fry it first.

Minute. Minute.

Minute. Minute.

Correct Answer: a

It is best to use a casserole, casserole or enamel pot to decoct Chinese medicine, and avoid using an iron pot. The casserole is heated evenly, which will not cause chemical changes in the active ingredients of traditional Chinese medicine and reduce the efficacy. A dose of Chinese medicine is made up of multi-flavor medicines, and the properties of each herb are different

1.Those who "fry first" should be fried for 15 minutes before adding other medicines.

2.The "back" should be put in 5 to 10 minutes before the medicine is decocted.

3.Those who "wrap and fry" should be wrapped in a cloth bag and then put into the pot to fry together.

4.The "melted" one is placed in the decoction liquid and slightly simmered to dissolve.

5.The "washed" medicine is taken with a decoction of the liquid medicine.

When decocting the herb, add cold water over 1 2 horizontal fingers of the medicine surface and soak it for half an hour, and its active ingredients are easy to decoction. After frying over high heat, fry over low heat for 20 to 30 minutes, filter the residue for later use.

When decocting the second decoction, the amount of water should be less, and after boiling, fry for another 15 to 20 minutes.

If the quality of the medicine is firm, fry it for an additional 5 to 10 minutes.

The tonic can be decocted for 40 to 60 minutes.

The heat-clearing and anti-episodic medicine should be decocted for 5 to 10 minutes.

The amount of liquid for the first decoction and the second decoction should be about one teacup in total, and then mixed and taken in two parts.