Recipes tagged "Mao Qin"
6 recipes found
-
Braised noodles with celery, fungus and meat
During breakfast, my daughter said she would go home for lunch. I was worried again because I didn’t know what to make for my daughter’s lunch. If there is alkaline noodles in the refrigerator, make braised noodles. Noodles are my daughter’s favorite, but she doesn’t like noodles in soups. She especially likes fried noodles, fried noodles, fried noodles, steamed noodles, hot dry noodles, etc. She ate the sausage fried noodles she made last time as lunch for three days. After each meal, she made a pot of new green tea delivered by a relative to take away. She said it could remove greasiness, quench thirst, clear away heat and detoxify. The green tea before the Qingming Festival is really good tea. My daughter drank a lot this year and didn’t catch a cold in the spring. Maybe it’s the new green tea. Black fungus is cool: sweet: detoxifies, improves immunity, suppresses cancer and fights tumors. Black fungus, also known as black fungus and light fungus. Mycological classification belongs to the class Basidiomycetes, order Agaricales, and family Agaricaceae. It is dark brown in color, soft in texture, delicious in taste, rich in nutrients, and can be vegetarian or meatless. It not only adds charm to Chinese cuisine, but also nourishes the skin and makes the skin rosy and radiant. It can prevent and treat iron deficiency anemia and has other medicinal effects.
Staple food Noodles -
Spicy Pork and Spinach Noodles
Spicy refers to sun-dried red peppers, and specifically refers to screw peppers. Perhaps only Xinjiang people like to call this spicy, just like onions are called Pi Yazi. The more famous producing areas of Xinjiang spicy skin are Shawan, Hutubi, Yanqi and other counties. Xinjiang large plate chicken and spicy chicken are all made with this kind of spicy skin. Xinjiang people and Xinjiang restaurants like to use this kind of spicy skin for cooking, and they also like to use spicy skin from those places. This Spicy Pork and Spinach Noodle is actually a type of noodles, but it is a high-end, innovative version of Xinjiang’s nutritious noodles. There are not many small restaurants that have this kind of noodles. Spinach is sweet and cool in nature, and enters the large intestine and stomach meridian; it has the functions of nourishing blood and stopping bleeding, benefiting the five internal organs, unblocking the intestines and stomach, regulating Qi, activating blood vessels, quenching thirst and moisturizing the intestines, astringing yin and moisturizing, nourishing yin and calming the liver, and aiding digestion; it is mainly used to treat high blood pressure, headache, dizziness, wind-fire red eyes, diabetes, constipation, indigestion, bruises, epistaxis, hematochezia, scurvy, and astringent stools.
Staple food Home cooking -
Stir-fried pork skin with celery
There are very few vegetables of all kinds in winter, and even if they are available, they are out of season. Not only do they not taste delicious, but they are also not nutritious. I remember reading an article by a nutrition expert, which said that it is best to eat less vegetables out of season, as they are not good for the body in all aspects. This may be a bit exaggerated, but out-of-season vegetables really don’t taste as good as in-season vegetables. This is reason enough to eat less out-of-season vegetables. There is no way, I have to eat three times a day, and I worry every time I cook. What should I cook today? Every time I go to the market to buy vegetables, I feel worried. I wander around the market but don’t buy any vegetables. I don’t know what to buy. I’m tired of eating everything and have no desire to buy anything. I wonder if cooking women have such thoughts? To exert the physiological functions of celery, you need to be careful not to overcook it when cooking. It is best to eat it raw or half-cooked if possible. Generally, the leaves are not eaten when eating celery because they have a bitter taste. This is actually a nutritional misunderstanding, because in terms of nutrient distribution, the nutrients in celery leaves are much greater than those in the stems. Celery is sweet, slightly pungent, and cool in nature. It has the functions of calming the liver, clearing away heat, dispelling wind and promoting dampness. Mainly used to treat hypertension, dizziness and headache, red face and eyes, bloody eyes, etc.
Hot dishes Home cooking -
Stir-fried tripe
This year’s New Year purchases were made with my husband on a special trip. What I bought here were all kinds of vegetables and meats that my husband likes to eat. This tripe is what he likes to eat. A piece of tripe costs more than 100 yuan, 48 yuan per kilogram. It is said to be cooked, but it doesn't look that cooked. I just add some seasonings and cook it when I get home. My husband’s favorite food is stir-fried tripe. He likes to order this dish every time he goes to a restaurant. In fact, everyone in my family loves it, but the version I make has less spicy skin and is not as spicy as the one in the restaurant. This is an authentic Xinjiang style recipe, with onions and celery that Xinjiang people love to eat. It’s even better to make New Year’s Eve dishes (a must-have dish for my family’s New Year’s Eve dinner). This dish is available in Xinjiang Muslim restaurants, but the price is very expensive. The price of Xinjiang beef has always been high, and it has always been comparable to mutton. Therefore, the price of tripe naturally rises. Xinjiang people mainly eat beef and mutton, and the price is even higher during the holidays. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which can nourish the spleen and stomach, nourish qi and blood, etc. Tonify deficiency and benefit the spleen and stomach. After treatment, he suffered from weakness, deficiency of Qi and blood, thirst, and dizziness due to wind. Suitable people: People with weak spleen and stomach, indigestion, and deficiency of qi and blood.
Hot dishes Home cooking -
Stir-fried mutton with celery - Xinjiang flavor
Mao Qin, the favorite of Xinjiang people. In fact, celery is the abbreviation, and its full name is celery, which is different from the five major and three thick celery species. Add some shredded pork when stir-frying celery, and you have a big plate of fragrant celery stir-fried shredded pork. There is Maoqin noodles in the noodles, which is a favorite dish of Xinjiang people. Stir-fried mutton with celery is a dish that can be found in mid-range restaurants in Xinjiang. Because it is convenient and easy to prepare, it has become a home-cooked dish in most families. The delicious taste of Xinjiang mutton and the characteristics of Xinjiang people's cooking are well reflected in this dish. Add a few tomato slices and a few condiments to stir-fry the mutton to make it full of aroma. Not only the mutton is fried deliciously, but the color of the dish is also distinct and the taste is excellent. The crisp and tender celery, the delicious mutton, and the comfortable feeling are only understood by the people of Xinjiang. Stir-fried mutton with celery is also a special dish that Xinjiang people love to make during festivals and when entertaining relatives and friends. Maoqin [alias] Fragrant celery: sweet and flat. It can clear away heat and dampness, stop bleeding and lower blood pressure. Used for colds and fever, vomiting and diarrhea, urinary tract infection, metrorrhagia, leucorrhea, and high blood pressure. It calms the liver, lowers blood pressure, calms the nerves, diuresis, fights cancer, prevents cancer, and beautifies the skin, promotes appetite, protects the stomach, eliminates phlegm, and lowers blood sugar.
Hot dishes Common dishes -
Stir-fried gluten with two peppers
There are several types of gluten. The one I use is also called gluten, water gluten or oil gluten. There is another kind of gluten, which is square. We also call it gluten. It is often used as a topping on hot pot cold noodles or as a decoration for cooking. It is also called roasted bran in some places. In fact, the taste of the two is different. The one called roasted bran has a very thick texture. The gluten I use is very delicate and tastes good. It is often used in cold dishes and has a high appearance rate. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category. It is made from oyster cakes, known as plain sea milk, as raw materials, cooked and concentrated, and refined with auxiliary ingredients. Oyster sauce is delicious, rich in oyster aroma, moderately thick and has high nutritional value. It is also the main ingredient in the preparation of traditional Cantonese dishes such as oyster sauce with fresh mushroom beef, oyster sauce with vegetables, and oyster sauce with noodles. Oyster sauce is rich in taurine, which has many health functions such as preventing cancer and enhancing human immunity.
Hot dishes Home cooking