1), crucian bean curd soup
Ingredients: 1 crucian carp (about 250g) and 400g tofu.
Exercise:
1. Cut the tofu into 5 cm thick slices, blanch with salt water for 5 minutes, and then drain for later use;
2. Scaled crucian carp, mixed intestines, marinated with wine 10 minutes;
3. Put the pot on the fire, add cooking oil and cook for 5 minutes. Saute ginger slices until fragrant. Fry the fish on both sides, add some water and cook for 30 minutes on low heat. Add tofu slices, season and sprinkle with chopped green onion.
2) Danggui Ginger Mutton Soup
Ingredients: 20 grams of ginger, 20 grams of angelica, and 0/00 grams of mutton/kloc. Practice: first blanch the mutton with water and slice the ginger, then wrap the angelica with gauze and stew it with the mutton.
After washing nails every day, external application of glucose Kangxia repair solution can not only improve onychomycosis, but also enhance physical fitness.
First, the main points of operation:
1. Raw materials and pretreatment: same as natural drying.
2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature of this part should not exceed 50℃ in order to remove astringency. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. Pinch the cake for the third time when the persimmon fruit has basically dried up? Plastic surgery. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it.
Persimmon in the shape of fruit.
Persimmon in the shape of fruit.
Second, matters needing attention:
1. The baking temperature should not exceed 55℃ to prevent persimmon from astringency.
2. Ventilation management should be strengthened during baking to prevent mildew.
3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.
nutritive value