[How to make milk-flavored pumpkin and almond soup]_Homemade methods of milk-flavored pumpkin and almond soup_How to make milk-flavored pumpkin and almond soup_How to make milk-flavored pumpkin and almond soup

[How to make milk-flavored pumpkin and almond soup]_Homemade methods of milk-flavored pumpkin and almond soup_How to make milk-flavored pumpkin and almond soup_How to make milk-flavored pumpkin and almond soup

Life is alive, short is not short, long is not long, and daily life is inseparable from eating.

If you eat well, you will be in a good mood; if you are in a good mood, your health will be much healthier.

Of course, in this healthy state, you have to cook your own meals. Then, please follow me to learn how to make milk, pumpkin and almond soup.

1.

Wash and peel the pumpkin and cut into small dices 2 of equal size with a knife.

Add 12 cups of cold water to the pan, add the pumpkin, boil the water and continue to cook for 5 minutes until the pumpkin is cooked. Turn off the heat and let the pumpkin slightly warm 3.

21 Wash the onions and cut them into small dice 4 of equal size.

Soak the almonds in warm water until the almond skin swells, peel off the skin and set aside 5.

Place diced pumpkin, diced onion and half of almonds in the blender’s refining cup, add a bag of milk6.

The refining is installed on the main unit, the power is turned on, and the ingredients are ground into pumpkin pulp 7.

Pour the ground pumpkin pulp into a soup pot, turn on the heat, and cook with a shovel while stirring until the juice is boiled 8.

If you like sweetness, add the right amount of sugar, and if you like salty taste, you can add salt and black pepper to taste it9.

Put the other half of the almonds on the glass plate of the microwave oven and bake for 1 minute until the almonds are fragrant. Sprinkle on the surface of the pumpkin pulp and you will be here.

Then all you need to do is walk into the kitchen and make it a reality.

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[Can you eat mung bean soup when pregnant]_ pregnant women _ impact

[Can you eat mung bean soup when pregnant]_ pregnant women _ impact

Mung bean is a kind of ingredient that many families always prepare. Adding a little mung bean when cooking rice can make the taste of rice more unique and refreshing.

In the hot summer, many families will also make mung bean soup, so as to clear the heat and relieve heat, and facilitate the function of urination, it also has a certain role in the middle and middle areas.

For people who love beauty, eating more mung beans can also nourish and maintain the skin’s best condition.

So for pregnant women, can I eat mung bean soup during pregnancy?

Can pregnant women eat mung bean soup? Mung beans contain essential lysine, which is an important raw material for protein synthesis, which can improve the protein’s ability to transform, thereby improving appetite and digestive function.

Lysine can promote development, improve intelligence, increase height, and gain weight, so it is called nutritional amino acid.

And mung beans have high nutritional value, and the content of protein, calcium, iron and phosphorus are all superior. These have certain effects on promoting and maintaining the body’s life development and various physiological functions.

Mung beans are cool and sweet. Drinking them can relieve heat and quench thirst. Because of its diuretic and gas-releasing properties, mung beans drink after food or drug poisoning can clear the body of toxins.

Traditional medicine believes that: mung bean has a sweet and cold taste, is nontoxic, has heat-clearing and detoxifying effects, relieves heat and quenches thirst, replenishes water and swells, repels eyesight, and has the effect of skin beauty.

Related experiments also show that mung beans may have obvious effects on treating atherosclerosis, reducing plasma in the blood, and protecting the liver.

So, can pregnant women eat snacks?

Can pregnant women eat mung bean soup?

Although pregnant women can drink mung bean soup, pregnant mothers are advised to consider their own physique and consume it in moderation.

After all, mung beans are cold foods, and pregnant women with weak spleen and stomach should not eat more.

Do not eat mung bean food when taking medication, especially warm supplements, to avoid reducing the efficacy.

Uncooked mung bean has a strong fishy taste, and is easy to nausea and vomit after eating.

During the first three months of pregnancy, it is best not to drink mung bean soup, because mung bean soup contains a lot of vitamin A, and then drinking mung bean soup will affect vitamin development.

After three months, the development of food gradually stabilized, and then mung bean soup was ready for drinking.

But you can’t drink without restraint, because mung beans are cold, and some pregnant women who drink too much become physically weak, especially those who are physically weak, and they should pay special attention to it.Cold pain in waist and legs, diarrhea and other symptoms should be fasting mung bean soup.

In summary, pregnant women can drink a small amount, but it is not suitable for long-term drinking.

Mung beans are yin, which is not suitable for those who have a cold spleen and stomach.

Efficacy and function of mung bean soup High temperature in summer, people sweat easily, the loss of water is relatively large, eating a bowl of iced mung bean paste is the most pleasant!

Eating mung bean paste is good for the human body!

So what is the efficacy and role of mung bean paste?

1. Mung bean tastes sweet, cool in nature, and can be used to clear the heat and detoxify the stomach meridians, relieve heat and relieve anxiety, quench the thirst, strengthen the stomach, and promote swelling and swelling;Symptoms such as pimples can be cured by eating a stack of mung bean paste with other drugs!

3, mung bean paste can clear the heat and relieve qi, quench thirst and diuretic, not only can replenish water, but also supplement inorganic salts in time, which is of great significance for maintaining the balance of water-liquid absorption.

4. Mung beans also have a detoxifying effect. In case of organophosphorus pesticide poisoning, lead poisoning, alcohol poisoning or taking the wrong medicine, you can pour a bowl of mung bean soup for emergency treatment before rescue in the hospital, often in a toxic environment or contactPeople with toxic substances should often use mung beans for detoxification and health care!

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[Can you eat blueberries with high blood sugar]_Blueberries_High blood sugar_Can you eat

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[Minced Meat Eggplant]_Minced Meat Eggplant_Nutrition Diet_Production Method

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[How to pickle green garlic]_How to pickle_How to pickle

[How to pickle green garlic]_How to pickle_How to pickle

Green garlic is fresh garlic, everyone should be familiar with this condiment, and it is very irritating.

There are many ways to eat green garlic. Like many other vegetables, green garlic can be marinated. Fresh garlic is not stored for a long time and can be eaten for a long time after marinating. The method of marinating is also very simple.
So, how to pickle green garlic?

Let’s take a look at the specific method below.

One method of marinating green garlic is as follows: 1. Peel the garlic.

Soak in cold water day and night.

(Remember to change the water twice in the middle) 2. Cut the shallots and the length of the garlic cloves, spare.

3. Carrot, cut and clove-sized segments, spare.

4. Stir the vinegar with an appropriate amount of salt.

5, garlic cloves to control the moisture, and the onion section, carrot section together into the vinegar water, mix well.

Install altar.

(The vinegar water should drown the pickling material a bit) Don’t seal the jar mouth too tightly. This will help the air to enter and pickle the garlic earlier.

(I do n’t know exactly why.

I only know the experience of the older generation of pickling green garlic.

Ha ha, just follow suit!

) After seven to ten days, the garlic cloves turn green and ready to eat!

Method 2 of pickling green garlic 1 Peel and wash the garlic, ready for use 2 Prepare a clean container, preferably glass or porcelain 3 Put the peeled and washed garlic in the container and pour in the fragranceVinegar, be careful not to stay in the container as much as possible. Pour a little bit more vinegar, cover it little by little, and soak it for seven days.

[How to make zibai delicious?】 _Zhaobai_How to do_How to do

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[Soymilk can lose weight or gain weight]_Slimming_Impact

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[How to stir-fry jelly? —]_ How to fry_Fried

[Why is the jelly fried and delicious?

】 _How to fry_Fry

Jelly is a kind of pure natural ingredients with very high nutritional value. It is eaten a lot. Sometimes it is cold, especially in summer. It is a favorite of everyone. In addition, you can add fried jelly, and the taste is very good, but you need to pay attentionThe best thing is to choose the sweet potato jelly if the jelly is not sticky, and add the ingredients when the oil is a little bit smoked, so the effect will be very good.

First, fried jelly powder material: 600 g jelly powder, onion ginger garlic, red and green pepper are appropriate, 1/2 tablespoon of soy sauce, 1 teaspoon of hot sauce, salt, chicken essence. Method: 1, first look at raw materials: jelly cut into 1-2 cm large pieces, onion ginger garlic slices, green and red peppers cut into small circles 2, pour wide oil in the pan, be sure to wait for the oil to slightly smoke, then add jelly, it is best to fry for about 3 minutes, remove jellyLook, just don’t suck oil.

2. Scallion with ginger, garlic and garlic slices in the pot, and green and red pepper rings, add soy sauce, hot sauce, salt, chicken essence, pour jelly, and stir well.

Editor’s note: The sweet potato jelly is the best choice, it is sticky and not easy to loose.

Liucheng oil temperature, jelly powder is fried, the oil temperature should be higher.

Fried jelly can be long or short. For crispy appearance, fry for more than 3 minutes.

Second, the effect and role of jelly Jelly is made from mung bean starch, which mainly contains starch, protein and other nutritional ingredients. It has a white color, crystal clear, tender and refreshing.

However, because jelly is all starch, it is not easy to digest, so you should not eat more.

Third, how to choose jelly powder 1.

When identifying the color of wet powder skin and the sensory identification of cold powder, take a sample and observe directly under scattered light.

Good quality wet powder skin, jelly powder-white or egg blue, shiny.

Inferior wet powder skin, jelly powder-darker color.

Poor wet powder skin, jelly powder-dull in color and dull.

2.

Tissue status identification For wet powder skin and jelly tissue status sensory identification, samples can be taken for direct observation, then cut into several pieces with a knife and then observed. Finally, use fingers to test its elasticity and stickiness.

Good quality wet powder skin, jelly powder-wet powder skin, thin and uniform, intact and intact, flexible, non-sticky, non-sticky, no impurities.

Jelly: complete block shape, elastic, non-sticky, no impurities.

Inferior wet powder skin, jelly powder-wet powder skin is thin and uneven, the shape of jelly powder is incomplete, and the elasticity is small.

Inferior wet powder skin, jelly powder-fragile to touch, poor or inelastic, touch the surface with mucus and stick to the hand, there are impurities.

In the case of wet powder skin, interlayer adhesion is expected.

3.

Odor identification For sensory identification of odor, samples can be taken to smell the odor at room temperature.

Good quality wet powder skin, jelly powder-has the normal odor of this variety, without any other slight odor.

Inferior wet powder skin, jelly powder-slightly smelly.

Poor wet powder skin, jelly powder-musty, fermented or other bad smell.

4.

Taste identification For sensory identification of wet powder skin and jelly taste, take a sample and chew it carefully to taste its taste.

Good quality wet powder skin, jelly powder-has the inherent flavor of this variety.

Inferior wet noodles, jelly-light and boring, raw starchy or slightly offensive.

Poor quality wet powder skin, jelly powder-bad taste, tooth decay, sour, bitter, astringent or other abnormal taste.