Ancient autumn and winter recipe steamed bread is VIP

On the occasion of autumn and winter, glutinous rice glutinous rice glutinous rice flour becomes a delicious and delicious food on people's table. The taro is commonly known as miracidia and wolfberry. It belongs to the Araceae family and is a perennial herb. Shantou, as a vegetable or a whole grain, occupies an important position in ancient agriculture and is popularly loved by people. In the Tang Dynasty Wang Wei's poem reads: "Heavenly sweet glutinous rice, veggies and purple oysters"; Dongpo pingsheng likes to eat wolfberry made of "yu yu", and poetry praised: "The scent is like a dragon pipa still white, taste Such as milk more clear."

The taro is rich in nutrients, and contains 2.2 grams of protein per 100 grams of edible parts, about 18% of starch, 0.2 grams of fat, about 40 milligrams of calcium, and vitamin C6 milligrams. It is also rich in carotene, niacin, iron, phosphorus, potassium, Sodium, vitamin A, B1, B2. In addition, steamed bread is rich in fluoride, which inhibits abnormal cell proliferation and protects teeth. Shantou also has a place in medicinal use. It is sweet and sweet. It has the function of regulating qi and removing phlegm and stasis. “Southern Fujian Materia Medica” says that wolfberry is used for diet therapy, which can cure the lack of gas, and Jiufu can make up liver. Stomach, add lean marrow, rich skin. The folk can take the steamed or calcareous oral administration of steamed buns and can cure stomach, dysentery and chronic nephritis. The stems and leaves of taro have detoxification and sore functions, which can be used to treat snake bites and sore throats. Flowers can treat acne and other diseases. There are many ways to eat taro, steamed, boiled, fried, fried, but also paste, Shao Tang, boiled frozen and so on. Steamed buns, peeled, sliced, transferred to chopped green onion, "scallion steamed buns", or fried deep-fried taro, salt and pepper, made of "pepper and salt bread", are fresh and delicious.

Guangdong’s “Shabu-Shabu Braised Pork”, Chaozhou’s “Lao Clay and Gold Claws”, Fujian’s “Persimmon Cream and Clay”, Sichuan’s “Peel and Pepper Taro”, Jiangnan’s “Spare Rib Soup” and “Shantou Chicken Sauce” are all Is a popular dish; Guangzhou's beautiful point "Zhapu horns", known as "a rare dim sum." The people of Guangxi and Guangxi are good at making rice cakes with rice cakes and rice cakes, and call their hometown cakes. For those who like to eat sweet, they can also make taro into a special flavor of the dessert cuisine, fried deep-fried clay, sweet-scented osmanthus mud, sweet cake is the most distinctive cuisine. It is steamed and boiled with steamed buns, peeled and pounded into mud, oiled, sugared and dried with cinnamon, kneaded into strips, kneaded into small groups, packaged into sesame fillings, dipped in egg yolk and flour, and fried in oil. In golden brown, sprinkle the sugar in the pan. This point is soft in the outside and sweet and fragrant. Sweet-scented osmanthus osmoticum is prepared by steaming the betel nut, peeling it into a puree, heating the cooked lard into a pot, and adding sugar, hummus, mash, sugar, and osmanthus to a total of roasted cakes. You can also dice the dice, boiled with water, mature, remove and dry, and then put sugar and cook for a while, sprinkle with the right amount of sugar, sweet-scented osmanthus, and thicken, it becomes fresh and refreshing sweet dip. Shantou can also be made of glutinous rice cakes, glutinous rice dumplings, etc. It is a delicious food for the Golden Autumn season.

To purchase gimmicks from the market, it is better to pick a good, dry, shrink-hardened, rot-free, dry and non-silt sand. Because taro contains saponin in the mucus, it can stimulate the skin itching, so be careful when peeling the scalp. If the skin is itchy, you can bake it on the fire or rub it with ginger to ease it.

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