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How to eat Panzhihua and how to cook it to taste good

1. Another way to eat is to stir-fry Panzhihua and bacon together, so that the flavor of bacon can be perfectly combined with the taste of Panzhihua. If it is fresh Panzhihua, you can blanch water first and then cold salad, which can not only maintain the fresh taste of the ingredients, but also make it more delicious.

2. Ingredients: 200 grams of stamens of Panzhihua, 100 grams of leeks, a little garlic, 1 spoon of salt, a little chicken essence, 1 spoon of seafood soy sauce. Blanch the stamens of Panzhihua for 5 minutes, remove impurities and wring them out. Stir-fry minced garlic in hot oil and pour into the chopped chives. The leek became flat after a few stir-frying. Pour into Panzhihua and stir-fry at this time. Stir-fry for 1 minute and season with salt and chicken essence. Add a little seafood soy sauce to improve the freshness.

3, cold kapok (Panzhihua) practice to pick up Panzhihua. Tear off the stamens, wash and blanch the stamens with boiling water, remove and drain, add seasoning and mix well. You can have a good meal.

How can Panzhihua eat?

1. Panzhihua can be eaten, but not all of them can be eaten. Only the stamens inside can be eaten. It can be used to make cold salad or stir-fry bacon, and it tastes delicious. Panzhihua is produced in the subtropics. After rinsing with clean water for 2-3 times, it can be used for backup. Can be fried with bean drum, bacon or mutton. Flower is the essence of plants, it has been confirmed by scientists to contain 96 substances, including 22 amino acids, 14 vitamins and rich in trace elements.

2, salt side truffle stewed chicken: use the local specialty truffle and native chicken stew, the fragrance of truffle can penetrate into the chicken, delicious taste and rich nutrition. Climbing sand worms: this unique-looking insect is regarded as a delicious food in Panzhihua, rich in high protein and a variety of amino acids, delicious taste. Pickled cabbage second beach silver carp: choose the local unique fine silver carp, with sauerkraut and pepper and other seasoning stew, moderate sour and spicy, delicious soup.

3. Fresh kapok can be fried and eaten. You can blanch kapok first and then fry it with bacon or other favorite foods. You can also use kapok to make soup, porridge or soak in water. Kapok tastes sweet and tastes good. Kapok tree, also known as Panzhihua, Mulian, red jasmine, mulberry, red cotton, mango tree, is a large deciduous tree growing in tropical and subtropical regions, 10 to 20 meters high.

4. After drying, kapok can be used to make tea, soup or porridge for consumption. Kapok, also known as Panzhihua, has the effect of clearing heat and dampness and detoxification after sun drying. it is a common medicine and food homologous ingredient in Guangdong. When dealing with sun-dried kapok, first of all, make sure that kapok has been thoroughly dried, there is no residual moisture, so as to avoid mildew during preservation. Sun-dried kapok can be directly used to make tea, which is the simplest and most direct way to eat.

How to eat kapok? help me, gods.

1. It can be dried to make soup or porridge. I am from Guangzhou. I have heard the old man say so. Medicinal value of kapok sun-dried kapok has medicinal value, detoxification, heat, cold and dampness, boil porridge or soup with dried kapok. Kapok is a beautiful ornamental flower. It blossoms with long leaves in spring. The flowers are red and beautiful. The gorgeous flowers dyed half of the sky red.

2. Kapok has a good effect on removing dampness when it is used to cook soup and porridge. As the saying goes, it is beneficial to eat more bitter food in this hot summer. The main ingredients for making soup are: 2 balsam pear, 50 grams of dried kapok, 400 grams of beef and 3 slices of ginger. Because balsam pear is bitter, kapok is sweet, those who are not used to it can add 2 dates. Cooking practice: wash balsam pear, cut off the flesh, and then slice; kapok wash, soak; beef wash, sliced.

3. Natural kapok had better not be eaten directly without treatment, which will be harmful to the body. Sun-dried kapok has medicinal value, detoxification, heat, cold and dampness, using dried kapok to cook porridge or soup.

4. You can drink in water, but you are advised to be cautious in using kapok in your daily life. Kapok flower flat taste astringent, after taking with detoxification, heat and dampness effect, life is more used for dysentery, blood avalanche and sore poison. However, the dosage of this medicine is cool, so the dosage and time of use need to be paid more attention to. The dosage should be controlled between five grams to ten grams at a time in daily life. Excess can easily lead to side effects on the body.