[How to marinate ravioli delicious]_ ravioli slices _ production method _ practice Daquan

[How to marinate ravioli delicious]_ ravioli slices _ production method _ practice Daquan

Northerners eat lotus root, which is usually cooked and fried.

In fact, friends in the south will have more ways to cook lotus root. This is also because the south is the origin of lotus root.

So, do you know that lotus root can also be pickled?

Let’s talk about how the lotus root is marinated to make it delicious.

If friends in the North don’t pickle, learn it!

1.Wash and peel.

Wash the freshly excavated lotus root with mud with water, separate the lotus root segments, remove the knots on both ends of the lotus root segment, and scrape off the lotus root skin with a stainless steel scraper.

2.Soak and dehydrate.

To prevent the lotus root from browning, soak the peeled lotus root at 0 first.


After the carcass is slightly softened in 5% common salt solution, put it in the LB lotus root preservative solution and soak it for 40 minutes.

Then use a dehydrator to prevent water droplets from appearing in the packaging bag.

3.Vacuum packed.

In order to avoid the enzymatic reaction of lotus root, it should be packed with nylon plastic bags with strong oxygen barrier ability.

Press 1 per bag?
5 kg aliquots and sealed with vacuum.

Efficacy: 1.Clearing heat and cooling blood: Lotus root is used for cold and has the effect of cooling heat and cooling blood, which can be used to treat fever diseases; lotus root tastes sweet and more liquid, which is particularly beneficial to fever thirst, bleeding blood, hemoptysis, and blood.

2.Laxative and antidiarrheal, spleen appetizer: Lotus root contains mucus protein and supplementary fiber, which can be combined with bile salts in the human body, cholesterol and triglycerides in food, thereby being excreted from feces, thereby reducing lipid absorption.

Lotus root emits a unique fragrance, which also contains high quality, has certain spleen and antidiarrheal effects, can promote appetite, promote digestion, appetizing and strengthening, and is beneficial to poor appetite and poor appetite to restore health.

3.Yixueshengji: The nutritional value of tadpoles is very high, but only trace elements such as iron and calcium, plant protein, vitamins and starch are also rich in content, which has a significant effect of nourishing qi and blood, and enhancing human immunity.

Therefore, Chinese medicine called it: “The main supplement is to nourish the gods and strengthen the energy”.

4.Hemostatic blood stasis: 藕 contains a large amount of tannic acid, has a contraction effect on blood vessels, can be used to stop bleeding.

Can also cool blood, scattered blood, Chinese medicine believes that it stops bleeding without leaving blood stasis, is a good food therapy for fever.

[Why whipped cream makes water]_ production method _ practice Daquan

[Why whipped cream makes water]_ production method _ practice Daquan

Whipped cream is a popular food in people’s daily life. In addition to its sweet and delicate taste, it also has many benefits to the human body.

Many people choose to buy some ingredients in their own homes to beat whipped cream, and some people will have whipped water when they are whipped cream. This situation is easy to attract, so why does whipped cream make water?Is it?

Here’s a detailed introduction.

The whipped cream is overdone, and the whipped cream will not be successful at this time, and it can no longer be used.

It is recommended that when whipped cream: 1. Use an automatic mixer; 2. Keep the temperature of the cream low enough; 3. You need to beat it across ice no matter in summer or winter.

Don’t just have a layer of ice on the bottom, even if it is best to let the bowl containing whipped cream be covered with ice, it is best to wrap it to the height of whipping cream; 4. Add a little vinegar or lemon or cream coagulant.

Extended information: Decorated cream cakes must be placed in a freezer.

Think of it at room temperature.

The melting point of the cream is about 30 ° C. Depending on the needs of the production, there are two different methods of softening the cream or completely melting the cream.

For batter cakes, the cream must be softened with air and mixed with air to soften the taste and swelling volume of the cake; when making fillings, most of the cream must be melted and added to the ingredients and mixed well.


Cream reheating: Thickness will harden when the cream is refrigerated or frozen.

The method of deicing and softening is to recover and place it at room temperature until it softens.

There is also the need for polynitrate depending on whether the cream was previously refrigerated or frozen, the amount of oligomerization and the high temperature at the time.

As long as the cream is softened to a little force with your fingers, it can be easily pressed out of the depression by your hand.


Mix well with sugar: use an egg beater to beat the cream until the volume is large and pale, then add the powdered sugar and salt to the cream. Continue mixing with the egg beater until the sugar powder is completely melted and the batter is smooth.


Finishing: The finished batter should be smooth and delicate, with a pale yellow color. It has been lifted with an eggbeater and the cream batter will not drip to an extent. Once completed, the passed oil will most often replace the cream cake., Adding different spices and fillings will become different fluffy cakes.

[Gastroenteritis millet porridge]_ effects _ benefits

[Gastroenteritis millet porridge]_ effects _ benefits

Many people like to use millet porridge to regulate stomach health, but what they don’t know is that millet porridge can cause certain harm to patients, especially if gastroenteritis patients often eat millet porridge, it will aggravate the disease, so pay attention to your own diet.

Gastroenteritis patients are usually accompanied by symptoms of diarrhea. Once they occur, they need to seek medical treatment in time to avoid missing the best treatment time.

First, whether or not patients with gastroenteritis can eat millet porridge gastroenteritis is a common digestive tract disease. Under the guidance of a doctor, drugs can be taken. In addition, the diet is beneficial to the stomach.

So, can acute gastroenteritis drink millet porridge?

Due to changes in the gastrointestinal tract, especially the pathophysiology, initialization is very sensitive to food at this time, so special attention should be paid to moderate diet. It is advisable to eat light, soft and warm foods on the diet to avoid eating fatty meat prematurely.Fried, cold and hard foods and multi-fiber foods. People’s menus should focus on semi-liquid foods that are low in fat and slag, and still eat small meals. Eat 5-7 meals a day. At the beginning, each meal is not suitable for eating.Too much, preferably not more than 300 ml, and gradually increase the amount later.

Second, opinions and suggestions eat foods such as skimmed milk, steamed custard, millet porridge, lotus seed porridge, steamed bread, long whisk noodles, etc. In addition, some tofu, carrots, potatoes, winter melon, zucchini, cauliflower can also be eaten.

Mild diarrhea caused by acute acute inflammation is generally in good condition. The stool is less than 10 times a day, yellow or yellow-green, a small amount of mucus or white soap, and the stool is not much. Sometimes the stool is “egg soup-like”.

Acute asthma can also cause severe diarrhea, with stools several to dozens of times a day.

A lot of watery stools, a small amount of mucus, nausea and vomiting, low appetite, and sometimes vomiting coffee-like substances.

If hypokalemia occurs, there may be abdominal distension and symptoms of systemic poisoning; such as irregular low or high fever, irritable boots, lack of energy, unconsciousness, and even coma.

Through the above we understand whether acute gastroenteritis can drink millet porridge.

Whether a stomach patient can use porridge to nourish the stomach should consult a doctor according to the condition.

For people with excessive gastric acid secretion, they should eat steamed buns, buns, noodles and other pasta. Pasta is alkaline, which can balance the acid and alkali in the stomach and reduce the incidence of gastric disease.