Twice Cooked Pork
by Eat potatoes every day
Favorite
Difficulty
Normal
Time
20m
Serving
2
Garlic sprouts are the flower buds that grow from garlic. They are one of the vegetables that people like to eat. It is easy to be mistakenly written as "garlic moss". Allicin and allicin contained in garlic sprouts can inhibit the growth and reproduction of Staphylococcus aureus, Streptococcus, Shigella, Escherichia coli, Vibrio cholerae and other bacteria.
Allicin and allicin contained in garlic moss can inhibit the growth and reproduction of bacteria such as Staphylococcus aureus, Streptococcus, Shigella, Escherichia coli, and Vibrio cholerae. Garlic moss contains sugar, crude fiber, carotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus, etc. The crude fiber contained therein can prevent constipation. Garlic moss is rich in vitamin C, which has obvious effects of lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of thrombus. It can protect the liver, induce the activity of liver cell detoxification enzymes, can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. Garlic moss contains capsaicin, its bactericidal ability can reach one-tenth that of penicillin, it has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection and deworming.
Garlic sprouts can warm the middle and lower the qi, replenish deficiencies, and reconcile the viscera. Garlic sprouts are mainly used for stir-frying or as ingredients. It is not advisable to cook too badly, so as to avoid the destruction of capsaicin and reduce the sterilization effect.
Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Auriculariaceae. Dark brown color, soft texture, delicious taste, rich nutrition, can be vegetarian or meaty, not only adds style to Chinese cuisine, but also nourishes the skin, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and others Medicinal effect.
Efficacy of fungus: nourishing qi and nourishing blood; moistening the lungs and relieving cough; anticoagulation; reducing blood pressure; anticancer; blood transport. suitable for majority of the people.
Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. As a traditional Sichuan cuisine, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been considered the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.
The hot pot meat fried with garlic sprouts and fungus is nutritious and delicious. It is very warm to eat in autumn and winter. O(∩_∩)O~"
Allicin and allicin contained in garlic moss can inhibit the growth and reproduction of bacteria such as Staphylococcus aureus, Streptococcus, Shigella, Escherichia coli, and Vibrio cholerae. Garlic moss contains sugar, crude fiber, carotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus, etc. The crude fiber contained therein can prevent constipation. Garlic moss is rich in vitamin C, which has obvious effects of lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of thrombus. It can protect the liver, induce the activity of liver cell detoxification enzymes, can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. Garlic moss contains capsaicin, its bactericidal ability can reach one-tenth that of penicillin, it has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection and deworming.
Garlic sprouts can warm the middle and lower the qi, replenish deficiencies, and reconcile the viscera. Garlic sprouts are mainly used for stir-frying or as ingredients. It is not advisable to cook too badly, so as to avoid the destruction of capsaicin and reduce the sterilization effect.
Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Auriculariaceae. Dark brown color, soft texture, delicious taste, rich nutrition, can be vegetarian or meaty, not only adds style to Chinese cuisine, but also nourishes the skin, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and others Medicinal effect.
Efficacy of fungus: nourishing qi and nourishing blood; moistening the lungs and relieving cough; anticoagulation; reducing blood pressure; anticancer; blood transport. suitable for majority of the people.
Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. As a traditional Sichuan cuisine, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been considered the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.
The hot pot meat fried with garlic sprouts and fungus is nutritious and delicious. It is very warm to eat in autumn and winter. O(∩_∩)O~"
