Healthy life-- Chinese regimen combined with weste

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Mar 29, Obesity Effect to Health
2007-03-29 09:40:00
Obesity Effect to Heal th easy to lead to respiratory dysfunction,menstrual disorders,diabetes, hypertension, coronary heart disease,shortens life-span.
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Mar 29, Causes of Obesity
2007-03-29 09:21:00
Causes of Obesity , understanding the reasons for obesity and finding the right remedy will make your weight loss relaxedly and smoothly.
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Mar 29, Obesity is Chronic Disease
2007-03-29 09:13:00
Obesity is Chronic Disease , define obesity by calculating BMI
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Mar 28, Stir-fried Spicy Mutton with Onion
2007-03-28 04:09:00
Stir-fried Spic y Mutton with Onion Ingredients: 200g mutton 100g onion 10g ginger 12ml olive oil 1/2 tsp Chinese red pepper 1 tsp chili pepper 1 tsp rice wine 1 tsp vinegar 1/2 tsp salt 3ml sesame oil Procedure 1. Cut mutton,onions and ginger into slivers respectively. Set aside 2. a. Heat the olive oil in a wok to 110C.Add Chinese red pepper and chili pepper,stir several times,or until burned,take out.    b. Add mutton,stir-fry until half cooked.    c. Add vinegar,ginger,onions,and rice wine,stir-fry quickly for 2mins.    d. Add salt to taste,stir 3 times,or until mutton thoroughly cooked.    e. Sprinkle sesame oil,serve. Note: Add a little water if material is dry during cooking. Serving Method: Serve at lunch or/and dinner as main dish. 75g per serve. Nutritional Information: Energy Heat: 386Cal Protein:38g Fat: 22g Sugar: 8g Edible Fibre: 1g Beneficial Function: Warm Yang,reduce moist,remove fat and benefit water.Suitable for all ki...
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Mar 27, Stir-fried Beef with Celery
2007-03-27 09:00:00
Stir-fried Beef with Celery Ingredients: 300g celery 100g beef (tenderloin or sirloin) 15ml olive oil 1/2 tsp soy sauce 1 tsp rice wine 1 tsp shallot,chopped 1 tsp ginger,chopped 1/2 tsp salt 1 tbsp water-cornstarch Procedure: 1.a. Cut beef into 3cm long strips along transect.   b. Mix 1/2 rice wine,shallot,ginger,salt and water-cornstarch,marinate beef strips for 20mins.   c. Cut celery into 3cm long strips. 2.a. Heat the oil in a wok until 110C.Add beef strips,stir several times,or scattered,or half cooked.   b. Add soy sauce,the rest rice wine,shallot,ginger.   c. Add celery strips, quickly stir-fry over high heat for 5mins.   d. Add salt,stir,add water-cornstarch,stir until thicken. Pour out in a dish,serve. Serving Method: Serve at lunch and/or dinner as main dish. 80g per serve. Nutritional Information: Energy Heat: 280Cal Protein: 23g Fat: 18g Sugar: 8g Edible Fibre: 2g Beneficial Function: Supplement Chi,invigorate spleen,lower blood pressure an...
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Mar 26, Braised Cyprinoid with Chinese Chestnut
2007-03-26 07:29:00
Braised Cyprinoid with Chine se Chest nut Ingredients: 250g Chinese chestnut 500g fresh cyprinoid 1 tbsp tuckahoe 1 tbsp garlic 1 tbsp brown sugar 2 tbsp ginger,cut into pieces 2 tbsp shallot,cut into section 1 tsp salt 30ml rice wine 10ml soy sauce 30ml olive oil 600ml water Procedure: 1. a. Place half ginger pieces,garlic and shallot sections into fish belly. Mix half rice wine,salt,soy sauce,and brown sugar,marinate cyprinoid in it for 20mins.    b. While cyprinoid is being marinated,peel Chinese chestnut,thoroughly cooked in water. 2. a. Heat the olive oil in a wok until 110C.    b. Put the rest ginger pieces on the bottom of the wok.    c. Add cyprinoid,pan-fry two side over medium heat,each side 2mins.    d. Add water in the wok. Add the rest garlic,shallot,rice wine and brown sugar.    e. Bring to boil,add Chinese chestnut and tuckahoe.    f. Turn to low heat, cook for about 30mins over low heat.    g. A...
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Mar 21, Oyster Mushroom with Milk Soup
2007-03-21 04:16:00
Oyster Mushroom with Milk Soup Ingredients: 500g Oyster mushroom 50ml milk 500ml stock 12ml olive oil 3ml sesame oil 500ml stock 1 tsp shallot 1 tsp ginger slices 2 tsp salt 20g water-cornstarch Procedure: 1. a. Quick boil oyster mushroom in a cooker,drain well.    b. Cut into small pieces,set aside. 2. a. Heat the oil in a wok until about 110C over high heat.    b. Add shallot,ginger,stir.    c. Add stock,bring to boil.    d. take out shallot,ginger,and skimming.    e. Add oyster mushroom,add salt to taste. Cook for 2mins over medium heat.    f. Add milk slowly,bring to boil,cook for 2mins.    g. Add water-cornstarch,adding while stirring to avoid cornstarch becoming blocks.    h. Add sesame oil,serve. Serving Method: Serve at breakfast,lunch or/and dinner as side dish. 200g per serve. Nutritional Information: Energy Heat: 276Cal(55Cal per serve) Protein: 15g Fat: 18g Sugar: 15g Edible Fibre: 8g. B...
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Mar 20, Stir-fried Sliced Fish with Clover Blossom
2007-03-20 06:18:00
Stir-fried Sliced Fish with Clover Blossom Ingredients: 250 clover blossom 200g fresh fish meat(i.e,salmon) 40ml olive oil 15g shallot, 15g mashed garlic 4g salt 10ml rice wine 20g water-cornstarch 500g water Procedure: 1. a.Clean fish,cut into slices.    b. Place in a bowl,add 1g salt,5g ginger,5ml rice wine and 10g water-cornstarch,stir well,marinate for 15mins.    c. Boil water in a cooker, put fish in a colander/food strainer and quick-boil fish slices in the water.Drain well,set aside. 2. a.Wash clover blossom,cut into 4cm section.Drain well.    b. Heat the oil in a wok until 110C.    c. Add shallot,the rest ginger,rice wine.Stir 2 times.    d. Add clover blossom,stir-fry until half cooked.    e. Add 2 tsp water,add fish slices,stir fry.    f. Add the rest salt,simmer for 5mins over low heat.    g. Add the rest water-cornstarch,stir well.Add mashed garlic,stir 2 times.serve. Serving Method: Serve...
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Mar 19, Steamed Black Mushroom with Eggplant
2007-03-19 05:11:00
Steamed Black Mushroom with Eggplant Ingredients: 500g tender eggplant 30g black mushroom(fresh or swelled in water) 12ml olive oil 3ml sesame oil 1/2 tsp salt 1 tsp rice wine 1 tbsp stock 1 tbsp mashed garlic 1 piece shallot, 1 piece ginger block Procedure: 1. Cut into shallot into 4cm long section.Cut into ginger block into 4 pieces. 2. Cut eggplant into four pieces along long direction. 3.a. Place black mushroom at the bottom of a big bowl.   b. Add eggplant.   c. Mix salt,rice wine and stock,add on the eggplant.   d. Add shallot,ginger, and olive oil.   e. Place the bowl in a steamer. Steam 30mins over medium heat,or until the eggplant thoroughly cooked.   f. Turn off heat,let it stay 3-5mins before uncover. 4. a.Take out the bowl,remove shallot and ginger.    b. Sprinkle mashed garlic and sesame oil. serve. Serving Method: Serve as main dish at the breakfast,lunch and/or dinner. 100g per serve. Nutritional Information: Energy Heat: 292Cal(5...
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Mar 18, Braised Tofu with Celery
2007-03-18 04:48:00
Braised Tofu with Celery Ingredients: 100g celery 250 Tofu(bean curb) 13ml olive oil 1 tsp shallot 1 tsp ginger,chopped 1 tsp salt 1 tsp five-flavor powder 1 tbsp water-cornstarch Procedure: 1. a.Clean celery,drain well,quick-boiling 3mins in cooker.    b.Take out and cool in cold water. Take out,drain well,cut into 1cm long section.set aside. 2. a.Cut Tofu into 1cm cubes.    b.Heat olive oil in a wok to about 110C,or until a piece of shallot sizzles and move about rapidly when dropped into the oil.    c.Add Tofu cubes.Stir and pan-fry to make sure most pieces of Tofu cubes pan-fried over high heat.    d.Add celery,stir several times. You may add a little water if you feel the material dry.    e.Turn to medium heat and simmer 15mins over medium heat.    f.Turn to high heat again,add salt,and five-flavor to taste,stir 3mins times.    g.Add water-cornstarch,stir several times.    h.Sprinkle sesame oil...
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Mar 17, Black Fungus with Celery Salad
2007-03-17 18:20:00
Black Fun gus with Celery Sala d Ingredients: 100g black fungus* (marinated by water) 250g celery 1 tsp salt 1 tbsp sesame oil 1 tsp pepper 1 tsp vinegar 1000g water Procedure: 1. a.Boil 600g water in a casrole.    b.Add black fungus in the water,cook for 3mins.    c.Take out black fungus and place it in the rest 400g cold water.    d.Take out,set aside. 2. a.Clean celery and drain well.    b.Add celery in the boiling water and cook for 5mins.    c. Take out and place in cold water.    d. Take out,drain well,cut into 0.5cm long small section. 3. a.Put celery section and black fungus in a salad dish.    b.Mix salt,sesame oil and pepper in a bowl.    c.Add on the celery and black fungus,stir well.    d.Put 10mins before serve. Serving Method: Serve at breakfast,lunch and dinner as side dish. 50g per serve. Nutritional Information: Energy heat: 119Cal Protein: 4g Fat:6g Sugar: 10g Edible Fibre...
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Mar 16, Oat Noodle Mixed with Cucumber and Radish
2007-03-16 03:13:00
Oat Noodle Mixed with Cucumber and Radish Ingredients: 300 oat flour 20g caraway,chopped 80 cucumber 80 white radish 1 tbsp mashed garlic 1 tbsp sesame oil 1 tsp soy sauce(cooked) 1/4 salt 1 tsp vinegar 50g warm water (about 40-50C) Procedure: 1. a.Place oat flour in a basin,pour warm water slowly,in the same time stir on the same direction. Knead it into dough or paste. b.Take a small piece from the paste,twist and rub with hand into 15cm long thin strip. c.Repeat b until making all the oat paste into noodle. d.Place oat noodle on a steam drawer(or a plate).Put in the steamer and steam for 15-20mins until the oat noodle is thoroughly cooked. 2. Prepare the vegetable while the noodle is in steaming. a. Cut the cucumber and white radish into 4cm long section,and then cut into very thin strips. Set aside. b. Mix mashed garlic,soy sauce,salt,vinegar and sesame oil into ingredient juice. 3. When serving,place noodle into a bowl,add some cucumber strip,radish strip,caraway,and...
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Mar 16, Oat Noodle Mixed with Cucumber an Radish
2007-03-16 03:13:00
Oat Noodle Mixed with Cucumber an Radish Ingredients: 300 oat flour 20g caraway,chopped 80 cucumber 80 white radish 1 tbsp mashed garlic 1 tbsp sesame oil 1 tsp soy sauce(cooked) 1/4 salt 1 tsp vinegar 50g warm water (about 40-50C) Procedure: 1. a.Place oat flour in a basin,pour warm water slowly,in the same time stir on the same direction. Knead it into dough or paste.    b.Take a small piece from the paste,twist and rub with hand into 15cm long thin strip.    c.Repeat b until making all the oat paste into noodle.    d.Place oat noodle on a steam drawer(or a plate).Put in the steamer and steam for 15-20mins until the oat noodle is thoroughly cooked. 2. Prepare the vegetable while the noodle is in steaming.    a. Cut the cucumber and white radish into 4cm long section,and then cut into very thin strips. Set aside.    b. Mix mashed garlic,soy sauce,salt,vinegar and sesame oil into ingredient juice. 3. When serving,place noodle in...
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Mar 15, Black Mushroom with Ham Porridge
2007-03-15 02:37:00
Black Mushroom with Ham Porridge Ingredients: 100g rice 25g black mushroom 25g winter bamboo shoot 25g green soybean 50g cooked ham 2tbsp rice wine 1tsp pepper 2tbsp sesame oil 1tbsp ginger powder 1tbsp shallot,chopped 1500ml stock(or water) Procedure: 1. Cut winter bamboo shoot and ham into the same size as green soybean,set aside.    Clean rice. 2. Boil stock(or water) in a cooker.    Add rice,ham,winter bamboo shoot,mushroom,green soybean,rice,ginger powder and shallot.    Stir,bring to boil over high heat.    Turn to low heat.Cook for 50mins over low heat.Stir 3-4 times during cook.    Add pepper,sesame oil. Stir,turn off heat. Cool and Serve. Serving Method: Serve at breakfast and dinner as main food. 100g per serve. Nutritional Information: Energy heat: 761 Cal Protein: 31g Fat: 29g Sugar: 91g Edible Fibre: 11g. Beneficial Function: Moisten intestines, remove fat and lose weight.Suitable those who are with Simple Obesity,...
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Mar 14, Partridge Meat with Small Red Bean Porridge
2007-03-14 02:49:00
Partridge Meat with Small Red Bean Porridge Ingredients: A fresh clean partridge (or same quantity of partridge meat) 50g rice 30g small red bean 15g ginger(one or several pieces) 5g salt 1000g water Procedure: 1. Cut partridge into small pieces.    Clean rice,small red bean.    Boil 400g water in a rice cooker.    Turn off heat.    Add partridge in the hot water, taking out after 1min.    Pour out water and clean the cooker. 2. Add the rest 600g water in the cooker.    Add the partridge,ginger and small red bean.    Bring to boil over high heat.    Turn to low heat and cook for 60mins, or until the partridge meat is thoroughly cooked.    Take out ginger,add rice,bring to boil.    Cook for 30mins.    Add salt to taste. Cook for additional 5 to 10mins. 3. Turn off heat.Cool,serve. Serving Method. Serve at lunch as main food.80g per serve. Nutritional Information: Energy: 3...
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Mar 13, Watermelon Peel with Green Gram and Millet Porridge
2007-03-13 04:06:00
Watermelon Peel with Green Gram and Millet Porridge Ingredients: 100g Watermelon peel(the part between pulp and hard peel outside) 10g green gram 50g millet 500g water Procedure: 1. Cut watermelon peel into small cubes. Set aside.    Clean green gram and millet,set aside. 2. Boil water in a rice cooker.    Add green gram. Cook for 15mins over medium heat.    Add millet,stir.    Add watermelon peel cubes,stir. Bring to boil over high heat.    Change to low heat. Cook for 30mins over low heat. Stir 2-3 times during cooking. 3. Turn off heat,cool, serve.   Serving Method: Serve at breakfast and dinner as main food. 100g per serve. Nutritional Information: Energy: 219 Cal Protein: 6g Fat: 2g Sugar: 45g Edible Fibre: 3g Beneficial Function: Benefit to Chi,create saliva,diuresis,clear heat and detoxifcation. If often serving,it'll help to remove fat and lose weight. Suitable for those who belong to Simple Obesity and serve bette...
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Mar 12, Haw rice Porridge
2007-03-12 03:17:00
Haw rice Porri dge Ingredients: 100g rice 50g fresh haw 10g sugar 1000g water Procedure: 1. Clean haw and drain well,cut into small cubes.    Place in a bowl,add sugar. Marinate for 30mins. 2. Clean rice.    Boil water in a rice cooker.    Add rice, haw cubes,bring to boil over high heat.    Change to low heat and cook for 40mins over low heat. Stir 3-4 times during cooking. 3. Turn off heat. Cool,serve. Serving Method: Serve at breakfast and dinner as main food. 100g per serve. Nutritional Information: Energy: 391 Cal Protein: 8g Fat: 1g Sugar: 88g Edible Fibre: 2g Beneficial Function: Invigorate spleen, stimulate appetite,invigorate the circulation of blood,reduce stasis and lose weight. Suitable for persons with medical condition of Simple Obesity,especially for those also with atrophy gastritis or coronary heart disease.
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Mar 11, Konjak Millet Porridge
2007-03-11 06:34:00
Konjak Millet Porri dge Ingredients: 50g millet 50g rice 50g konjak powder 1000g water Procedure: 1. Clean rice and millet, set aside. 2. Boil water in a rice cooker.    Add rice and millet,stir.    Bring to boil again.    Change to low heat,cook over low heat for 40mins.    Add konjak powder,bring to boil.    Continue to cook for 15mins. 3. Cool,serve. Serving method: Serving at breakfast and at dinner.100g to 150g per serve. Nutritional Information: Energy: 366 Cal Protein: 10g Fat: 36g Sugar: 74g Edible Fibre:41g Benefit Function: Clear heat,detoxifcation,lower fat and sugar level,expectorant and lose weight. Suitable for persons with Simple Obesity,especially for those who are in medical condition of diabetes, hyperlipidemia,Cardiovascular.
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Mar 10, Wheat Bran mixed with Millet and Preserved Orange Skin Porridge
2007-03-10 06:18:00
Wheat Bran mixed with Millet and Preserved Orange Skin Porridge Ingredients: 30g wheat bran powder 10g preserved orange skin 100g millet 1000g water Procedure: 1. Clean preserved orange skin, grind (or using juice extractor) into powder. Set aside.    Clean millet,drain well. 2. Boil water in a rice cooker over high heat.    Add millet. Bring to boil.    Change to low heat and cook for 30mins.    Add wheat bran powder, preserved orange skin powder,stir,boil again.    Continue to cook 20mins, or until all the material through cooked and the porridge becomes thick. 3. Cool,serve. Serving Method: Serve at breakfast and dinner as main food. 100g per serve. Nutritional Information: Energy(total): 441 Cal Protein: 13g Fat: 4g Sugar: 87g Ediber Fibre: 15g Benefit Function: Invigorate spleen,smooth Chi,remove fat and lose weight. Suitable for all kinds of simple obesity types, especially for those who are Hyperlipidemia, arteriosclerosi...
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Mar 9, White Gourd Porridge
2007-03-09 03:48:00
White Gourd Porri dge Ingredients: 120g fresh white gourd, 100g rice 1000g water Procedure: 1. Clean white gourd,drain well,cut into small cubes. Set aside. 2. Boil water in rice cooker.    Add rice, bring to boil over high heat.    Continue to cook for 30mins over low heat,stir 3-4 times during cook.    Add white gourd cubes,bring to boil over high heat.    Continue to cook for 20mins over low heat. 3. Cool down,serve. Serving Method. Serve at breakfast and dinner time as main food. 100g per serve. Nutritional Information: Energy: 352 Cal Protein: 8g Fat: 1g Sugar: 78g Edible Fibre: 1g Benefit Function: Will have good effect if often serve.Help to diuresis,detumescence,clear heat,relieve thirsty,reduce fat and lose weight. Suitable for those with simple obesity,especially those who have edema or/and hypertension.
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Mar 8, Rice with Fresh Lotus Leaf Porridge
2007-03-08 09:57:00
Rice with Fresh Lotus Leaf Porridge Ingredients: 150g rice half piece of fresh lotus leaf 1g salt 1500g water Procedure: 1. Clean lotus leaf,drain well,set aside.    Clean rice. 2. Boil water in rice cooker    Add rice,bring to boil again.    Place lotus leaf on the surface. Cover the cooker.    Cook for 40mins over low heat. 3. Uncover,take out the lotus leaf.    Add salt to taste.    Boil 5mins over high heat. 4. Serve after cool. Serving Method: Serve at breakfast and dinner as main food.60g per serve. Nutritional Information: Energy: 515 Cal Protein: 12g Fat: 1g Sugar: 115g Edible fibre: 1g Benefit Function: Clear heat,reduce fat and help to lose weight. Suitable for those who get Simple Obesity,especially for those who also have summer fever.
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Mar 7, Millet with Tofu and Celery Porridge
2007-03-07 03:30:00
Millet with Tofu and Celery Porri dge Ingredients: 150g millet 60g tofu 50g celery 1/4 tsp salt 1000g water Procedure: 1. Clean celery,drain well,chopped. Cut tofu into small cubes. 2. Clean millet. Boil water in a boiler over high heat. Add millet,bring to boil over high heat. Turn down to low heat, continue to cook for 30mins,stir several times during cook. 3. Add chopped celery and small cubes to the boiler. Cook 10mins over medium heat. Add salt to taste, cook another 5mins. serve. Serving Method: Serving in the morning and in the evening (or with breakfast and dinner).100g per serve. Nutritional Information(total) Energy: 576 Cal Protein: 17g Fat: 7g Sugar: 112g Edible fibre: 6g Benefit Function: Invigorate spleen,benefit Chi, lower high blood pressure and loose weight. Suitable for Simple Obesity people,especially for those who also suffer high blood pressure.
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Mar 6, Buckwheat with Green Gram Porridge
2007-03-06 03:02:00
Buckwheat with Green Gram Porridge Ingredients: 100g Buckwheat 100g green gram 50g rice 5g fennel powder 5g salt 1500g water Procedure: 1. Clean buckwheat,green gram and rice. Boil water in a boiler. Add the above material to the boiling water,stir,bring to boil again. 2. Cook for 50mins over low heat.(or until grains of green gram are crushed) Stir once a while during cooking. Add fennel powder and salt to taste. Cook for 10mins over high heat.Serve. Serving Method: Serving in the morning and in the evening.100g per serving. Better serving in summer. Nutritional Information (total,not per serve) Energy: 812Cal Protein: 35g Fat: 3g Sugar: 161g Edible Fibre: 13g Benefit Function: Help to lear heat,lower blood pressure,remove fat and lose weight. Suitable for those who get Simple Obesity with high blood pressure and hyperlipidemia.
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Mar 5, Small Red Bean with Peanut Porridge
2007-03-05 08:19:00
Small Red Bean with Peanut Porridge Ingredients: 100g small red bean 100g peanut 50g rice 1500g water Procedure: 1. Clean small red bean and peanut. Put in a boiler,add 500g water. Bring to boil over high heat. Continue to cook for 30mins over low heat. 2. Clean rice,add to the boiler. Boil together with red bean and peanut. Continue to cook for 50mins over low heat. Stir several times during cook. When the porridge becomes thick and the red bean thoroughly cooked(not in its original shape),turn off heat, serve. Serving Method: Serving at breakfast and dinner time. 100g per serve. Nutrition information: Carolies: 259 Protein: 8g Fat: 5g Sugar: 46g Dietary Fibre: 2g Benefit Function: Invigorate spleen and benefit Chi,help to lose weight. Suitable for simple Obese people who are also weak.
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Mar 2, Leek Ginger Milk Soup
2007-03-02 03:56:00
Leek Ginger Milk Soup Ingredients: 250g leek, 30g ginger, 250 milk Procudure: 1. Clean leek and ginger, drain well.    Extract juice by using juice extractor,place in a big bowl or a boiler.    Add milk. 2. Boil the above mixed juice. Serve. Serving Method: Drink slowly warmly,continue to drink for several days. Benefit Function: Help to warm stomach and spleen,help to stop vomit and prevent from cancer. Suitable for those whose stomach and spleen cold ,or vomit and eat less,or midriff choke.And those who get gastritis,stomach cancer and oesophagus cancer. Adding and Subtracting Add 15g aloe juice,15g sugar cane juice,15g pear juice,15g longan juice in the above soup, bring to a boil together,drink warmly for several days. Suitable for those who get midriff choke.
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Mar 1, Spinach mixed with Celery
2007-03-01 05:16:00
Spinach mixed with Celery ingredients: 250g spinach 250g tender celery 1 tsp sesame oil 1/2 tsp salt 1 tsp vinegar 　 Procedure: 1. Clean celery, drain well.    Heat the water in a boiler,bring to a boil.    Place celery in the boiling water for 5mins.    Take out, drain well,cut into 0.5cm long sections. 2. Clean spinach,drain well.    Add in the boiling water for 3mins.    Take out, drain well,cut into 3cm long sections. 3. Place spinach sections and celery sections in a big bowl.    Add sesame oil,salt,vinegar, stir well. Serve. Serving Method. Serve with other food. Benefit Function: Celery helps to cool hot,good to most, appease liver and lower blood pressure. Spinach helps to appease liver and lower blood pressure. Sesame oil helps to lubricate intestine and defecate. The whole dish helps to cure headache and dizzy caused by high blood pressure,defecation and vexed. Replacing: Replacing celery with jellyfish,t...
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Feb 28, Spinach with Pork Liver and Yellow day lily Soup
2007-02-28 05:40:00
Spinach with Pork Live r and Yellow day lily Soup Ingredients: 120g spinach 100g pork liver 25g yellow day lily 1/2 tsp salt 10g shallot,chopped 1/2 tsp vinegar 500g water Procedure: 1. Clean yellow day lily and marinate in warm water for 15mins, or until its leaves open. Drain well, cut into small pieces. Clean spinach and drain well, cut into small sections. Cut pork liver into slices. 2. Heat water in a boiler,add pork liver, yellow day lily and spinach. Bring to boil. Continue to boil over low heat for 15mins. Add salt, shallot,boil 5mins over high heat. Add vinegar, serve. Serving Method: Serve with other food. Benefit Function: Good to liver, suitable for those who have hepatitis or anaemia. Adding: If adding 250 cyprinoid,25g ham in place of pork liver and yellow day lily,cook into soup, the soup helps to create milk,be good to the five internal organs,diuresis,remove moist and nourish blood.
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Feb 27, Spinach with White Fungus Soup
2007-02-27 02:25:00
Spinach with White Fun gus Soup Ingredients: 200g spinach 15g white fungus 5g salt 500g water 　 Procedure: 1. Clean and drain well spinach,chopped. Put white fungus in warm water for 10mins. Clean. 2. Heat water in a boiler, Add spinach,white fungus,bring to boil. Cook for 20mins over low heat. 3. Add salt,cook for 5mins. Serving Method: Serve with other food and dishes. 80-100g per serve,one serve per day, continue to serve for several days. Benefit Function: 1.Nourish Yin, moisten lung,cool hot,create saliva.Suitable for diabetics when they feel thirsty. Adding: If don't use white fungus,but add 100g carrot,cook and season well,the soup will nourish liver,be good to eye,defecation.
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Feb 26, Spinach Porridge
2007-02-26 02:10:00
Today's healthy Chinese recipes Spin ach Porri dge Ingredients: 250g spinach, 100 rice 3kg water 1/4 sesame oil Procedure: 1. Clean spinach, drain well. Cut into slices. 2. Boil water in a boiler. Add rice and spinach slices. Add sesame oil. Bring to boil over high heat. 3. Turn down to low heat, continue to cook for about 30mins. Serving method: 1.Server in warm for breakfast and dinner,continue to serve for several days. 2. You may add some soy sauce to taste. Tips: 1. Adding several drops of oil prevents boiling water from coming out, and it brings taste. 2. Leave the cover a little open if you are not using sealed electronic boiler. Benefit Function: 1.Nourish and hemostasia blood. 2.Moisten,defecation. Should and Should not: 1. Better serve together with Chinese date,longan pulp,medlar,animal liver,black/white fungus.(all these are good for blood), and carrot,amaranth,eggplant,bamboo shoots, sesame,peanut,pear,peach,bananer,mulberry and honey(all these are good to defe...
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Feb 24, Chinese Food Menu for Homemade Feast
2007-02-24 17:59:00
these Chinese food menu for homemade feast can be fun and relaxing to serve your guests in holidays
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