Wolfberry Goji Powder has reached the international food hygiene standard, without any preservatives. The powder is widely used in the production of functional food, beverage, healthy products, which is also used as important raw material of beauty products. The powder has the advantages of low water content, good color, plump appearance and high commodity value, lower loss of bioactive substances.
Medlar is
commonly used nutritional nourishment to share, commonly used in the
folk porridge, boil cream, soak wine or with other drugs, food together. Wolfberry
since ancient times is tonic nourishing the top grade, there is the
effect of anti-aging effect, it is also known as "I". Wolfberry in vitamin C content higher than oranges, β-carotene content higher than carrots, iron content is higher than steak. More
attractive point is that wolfberry played aphrodisiac function is
overjoyed.Wolfberry as edible dual-use nourishment to share, there are a
variety of food methods. Goji berries can be
taken throughout the year, the summer should make tea, but the afternoon
bubble is better, you can improve physical fitness, conducive to sleep.
Goji Juice→ filter→ spray(malt dextrin added) → drying→ filter→ packing-put into storage→storage
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Several cooking methods of yak meat
Qinghai yak has long been growing on the alpine Qinghai-Tibet Plateau. Due to the cold climate, the vegetation is thinner and the yak eats grass while walking. It is in a semi-wild state. Therefore, its fresh meat, rich nutrition, no pollution, is a pure natural green food, has a high nutritional value. Hotpot beef is cooked hot, winter food is cold, protein content is high, and fat and cholesterol are low. It is one of the main meat foods for people of all ethnic groups in Qinghai. Here are some cooking methods for yak meat. One thousand bull eye Ingredients: 12 bull eyes. Auxiliary (tune) material: 1500 grams of oil, 500 grams of flour. Preparation of a number of commonly used spices. Cooking Method: Fresh boiled eyes with water and salt, let cool and put the bovine eyes wrapped in flour, fry brown until cooked, cut into semi-circular tray can be. Finished product features: crisp outside and tender, fresh and delicious, eat but not greasy. Treasure Nourishing Intestinal Ingredients: 6 bovine esophagus were selected. Supplementary (adjustment) material: one bovine heart, one cow, 10 grams of Cordyceps, 10 grams of Codonopsis, and 500 grams of radish. Preparation of a number of commonly used spices. Cooking method: The ingredients are chopped with salt, onion, monosodium glutamate, egg white, etc., and the filling is stuffed. The filling material is steamed into the bovine esophagus and cut into 5 cm long segments to serve as a dish. Finished product features: Shengjinzhike, complement vitality, Ziyin impotence. Red yak meat Ingredients: 1000 grams of beef. Auxiliary (tune) material: 5 grams of rock sugar, 1 g cinnamon, 100 grams of oil. Preparation of a number of commonly used spices. Cooking methods: Cut the beef into big chunks, boil it in boiling water until it reaches maturity, remove and wash, and cut into pieces of 4 cm in length, 2 cm in width, and 1 cm in thickness. Set the fire on a net pan, add the clear oil to heat, pour the beef chunks and fry until the epidermis is dry. Cook in cooking wine and soy sauce and fry for a few more times. Put scallion, ginger, cinnamon, star anise, rock sugar, salt, add beef bone soup to submerge the beef, stir the fire, the simmer until the crisp when removed. Remove the green onion, ginger, cinnamon, star anise, beef and soup into the casserole, add garlic, MSG, pepper and boil, drenched sesame oil Serve. Finished product features: ruddy color, delicious crispy meat, juice thick taste alcohol. Cognac beef silk ingredients: 350 grams of beef. Auxiliary (tune) material: 100 grams of celery, bean paste, 25 grams, sugar 5 grams, 5 grams of garlic section. Preparation of a number of commonly used spices. Cooking method: The cow buttocks meat to the net fascia, cut into thick silk, celery cut into sections. Add a little oil to the hot pot and stir fry the celery (add a little salt) and pour it into the colander to drain. Wash the pan with the heat of vegetable oil and stir it. Heat the beef in the pan and pour the oil into the remaining vegetable oil. When the water in the beef has been dried, put it in ginger, bean paste, chili pepper, After cooking wine, sugar, salt, stir well, then add celery, garlic sprouts, fried garlic, garlic immediately after cooking broken into vinegar, stir fry a few times quickly, Drizzle sesame oil, red oil loading plate, sprinkle with pepper can be the end. Finished product features: tender and delicious, slightly spicy, delicious aftertaste. Deep fried beef ingredients: 400 grams of beef. Supplementary (adjusted) material: 1 egg, 10 grams of starch, 50 grams of flour, 1000 grams of clear oil. Preparation of a number of commonly used spices. Cooking method: Cut the beef cubes, wash the water in the boiling water pot and wash it. Add fresh water to the casserole, add beef, ginger, onion, cinnamon, star anise, pepper, cooking wine, sugar, soy sauce, salt, monosodium glutamate, stir and boil, and then use a small fire to make crisp, the fire dry marinade, beef dry use. Use eggs, flour, and fresh water to make a paste. Put a clean oil on the net and heat it until it reaches 50 percent heat. Put the beef on a batter. Put the meat in the pan until it is golden, remove it and place it. Bring salt and tomato sauce to the table. Finished product features: golden color, crisp and plump.牦 Beef, Tibetan Lamb, and Other Beef and Mutton Nutritional Tables Item Weight (g) Protein (g) Fat (g) Calories (Kcal) Amino Acids (Type) Type Sample Weight(g) Protein(g) Fat(g) Cal(g) AminoAcid(Type) 牦 Beef 100 20.0 1.6 98 18Yakbeef Yellow Beef 100 12.6 5.3 122 16Yellowcattle Tibetan Lamb 100 19.0 7.3 23.5 18Tibetansheepmutton Lamb Meat 100 11.1 28.8 307 15Mutton (Chaihai Cooking Association Cheng Haifu)