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The nutritional value of Pig Potherb. _ the efficacy, function and Edible method of Pig Pork

Porcupine is very rich in nutrients, such as protein, carbohydrates, dietary fiber, iron, carotene, vitamin C, malic acid, alkaloids and other nutrients, of which omega-3 fatty acids are the most abundant, providing essential nutrients for the human body and promoting human health.

It is rich in protein, fat, carbohydrate, dietary fiber, carotene, vitamin B, vitamin C, riboflavin, calcium, phosphorus, iron, copper and other nutrients that our human body needs, which is very beneficial to our health. It can also solve some health problems to some extent.

The nutritional value of Pig Pork: its leaves are generally used as vegetables; stems and leaves have the effect of clearing away heat and detoxification, stasis and hemostasis; the whole plant is used as feed with strong adaptability, pigs like to eat, but piglets can not be too full. Cauline leaves are especially developed, large and green, and can be used as vegetables and feed; root seeds are used as medicine to detoxify wind, heat, stop bleeding and produce muscle. "Jiayu Materia Medica" recorded: cowhide vegetables "invigorate the qi, regulate the temper, go to the head wind, benefit the five internal organs".

Pig potherb mainly grows in the plain area, according to different varieties, the color can be divided into white, cyan and red. In China, it is mainly produced in Jiangxi, Hunan, Fujian, Guangdong, Sichuan, Yunnan and other places. Porcupine is rich in nutrients, including protein, carbohydrates, dietary fiber, iron and carotene. Its content is far higher than that of similar cauliflower and cold vegetables. Long-term consumption of porcine herb can relieve stomach spasm, hernia and other symptoms.

What is the best way to return to the pot?

Boiled Pork Pork Ginseng: add enough water to the pot, add cut pig ginseng, add appropriate amount of cooking wine and sliced ginger, boil over high heat and skim off the floating foam, turn to low heat and cook until soft, but do not cook too badly to maintain the taste. After cooking, remove and drain. Set aside. Prepare seasoning: wash garlic seedlings and cut into sections. Slice ginger and garlic and set aside. Prepare bean paste and other seasonings.

Wash the porcine ginseng, cut it into thick slices, blanch the smell with boiling water, remove and drain. Wash green and red pepper, remove seeds and cut into slices; green onion sections; ginger slices; garlic slices; dried chili peppers cut into small pieces; pepper prepared. Pour the right amount of cooking oil into the pan, heat the oil, add pepper and dried pepper to stir-fry, then add ginger and garlic slices to stir-fry. Add Pig Pork Ginseng tablets, stir-fry well, stir-fry until the surface is slightly yellow.

Water stew: according to the need to add the right amount of water, the amount of water should not be too much, so as not to dilute the taste of the dishes. Cover the pot and simmer over medium heat for 5-10 minutes to allow sea cucumbers to fully absorb the soup. Accept juice and thicken: when the soup is almost dry, add garlic or green onions, stir well, then add water and starch as needed to thicken the soup, stir-fry well and then out of the pan.

Prepare pig ginseng, wash it, cut it into thin slices and set aside. Wash green and red peppers, remove seeds and cut into shreds; cut green onions, ginger, garlic and set aside. Add the right amount of cooking oil to the pot, heat it and put in the pig ginseng slices, stir-fry quickly until the color changes, remove and set aside. The purpose of this step is to remove the fishy smell of Porcine Ginseng and make it taste better. Leave the bottom oil in the pan and add chopped green onions, ginger and garlic to stir-fry the flavor.

The usual practice of Hakka Pig Po vegetable bag

1. The usual preparation materials of Hakka pork bag: taro, glutinous rice, pork, shrimp, dried shiitake mushrooms, pig vegetables, salt, soy sauce, peanut oil and so on. After washing the fresh porridge, prepare a pot of water, add salt and oil, bring to the boil, and then add the water to set aside. Peel the taro, cut it into small pieces and set aside, soak the glutinous rice for an hour in advance, then steam the glutinous rice in a high-pressure cooker and set aside.

2. Practice: minced pork, marinate and taste with soy sauce starch, set aside; minced mushrooms, stir-fry in oil, then pour minced meat and spring onions together and stir-fry for a while; spread the minced meat on piggy vegetables and roll it up in the direction; steam in the pan for 20 minutes; put a little oil in the pan, stir-fry minced garlic, thicken with water starch, season with soy sauce, pour directly onto steamed pork vegetables.

3. Blanch porridge in cold water, then stir-fry glutinous rice with pork, minced ginger, dried shrimp, chopped carrots, celery and garlic to make glutinous rice stuffing. Wrap the glutinous rice stuffing in pig cuisine to make a vegetable bag. Put the white radish pieces into the pot, put the vegetable bag, add water and oil, cover the pot and simmer for 40 minutes.

4. It is called Hakka brewing three treasures. It is a famous dish of Han nationality in Guangdong Province, which belongs to Cantonese cuisine.