[winter health food] - abalone juice, pearl and lotus root

[winter health food] - abalone juice, pearl and lotus root

Introduction:

"Glutinous rice, also known as jiangmi, is a kind of rice. It is often used to make zongzi or make porridge. Traditional Chinese medicine believes that it is sweet in taste and warm in nature. It can nourish the healthy qi of the human body. After eating it, it will heat all over the body and play a role in keeping out the cold and nourishing. It is most suitable for eating in winter. It can be eaten by the general population. Note: due to sticky glutinous rice, difficult to digest, so eat must pay attention to the right amount, children had better not eat. Lotus root contains a lot of starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals. Its meat is tender, white and round. Its taste is sweet and crisp. Its raw food is comparable to pear. Traditional Chinese medicine believes that raw lotus root can cool blood and disperse stasis, cooked food can tonify the heart and kidney, and has the effect of nourishing yin and blood, which can tonify the deficiency of five internal organs, strengthen muscles and bones, and nourish blood. Lotus root is a health food for all ages. It is suitable for the general population. It is especially suitable for the elderly, children, the weak and the sick, especially for the patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia and malnutrition

Production steps:

Materials required:

Pork stuffing: 200g

Lotus root: 100g

Glutinous rice: right amount

Abalone juice: 1 tablespoon

Salt: 1 teaspoon

Chicken essence: appropriate amount

Green onion and ginger: 1 teaspoon

Dry starch: appropriate amount

Starch: 1 tbsp each

Five spice powder: appropriate amount

Sesame oil: 1 / 2 tsp

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh