[Benefits and Disadvantages of Eating Raw Garlic]_Effect_Influence

[Benefits and Disadvantages of Eating Raw Garlic]_Effect_Influence

Garlic is also called garlic, garlic head, garlic, single head garlic, etc. These are the collective names of garlic plants.

Each garlic clove was covered with a thin film, and the film was peeled off, that is, white, thick and juicy scales were seen.

It has strong garlic and spicy flavor.

It has a pungent odor, can be eaten or seasoned, and can also be used as medicine.

Garlic was implanted in China from the Western Regions during the Qin and Han dynasties. It was artificially bred and had anti-cancer effects.

Today I will talk about the advantages and disadvantages of eating raw garlic.

Eating garlic Anti-aging garlic is one of the indispensable condiments in our daily diet, and it is also a good ingredient with the same source of medicine and food.

In addition to preventing colds, coronary heart disease and atherosclerosis, the powerful antioxidant effect of garlic also gives it a good anti-aging effect.

For the best anti-aging effects of garlic, the healthiest way to eat is raw food.

This is because, like many vegetables, garlic will lose its original nutritional value if cooked, and antioxidants will be lost a lot.

There are still many people who like to mince garlic, but this will affect the release of effective ingredients in garlic.

However, it should be noted that garlic is very irritating, and gastrointestinal diseases, especially gastritis, gastric ulcers, and duodenal ulcers, should not be eaten, otherwise it will cause abdominal pain.

Patients with eye diseases should not eat garlic raw.

Consuming a large amount of raw garlic has an irritating effect on the eyes and easily causes eyelid inflammation and eye conjunctivitis.

Chinese folks have a statement that “Garlic benefits, only harm one eye.”

It is recommended that people who like to eat raw garlic do not exceed 2 cloves a day, and it is best to eat more food.

The main nutritional components of garlic are protein, trace, sugar, carotene, vitamin B1, B2, C and crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc., and allicin, garlicValuin and other valuable substances.

The role of garlic: 1. Promote the secretion of digestive juice, enhance appetite, and remove fishy smell.

2. Reasonably prevent colds, bacterial dysentery, hypertension, arteriosclerosis, enhance memory, prolong life, and have a certain effect on enhancing the strength of penile cavernous bodies.

3, with antibacterial, anti-inflammatory, deworming, stomach, diuretic, expectorant cough and other functions.

4, pay attention to the point is not to eat garlic on an empty stomach.

Because garlic is toxic, irritating and corrosive.

Will cause stomach discomfort, and is not suitable to eat more garlic, it will affect the absorption of vitamin b, which will irritate the eyes.

Causes eyelid inflammation and conjunctivitis, so it is best to eat garlic once a day or once every other day 2-3 cloves.

Garlic is a natural broad-spectrum antibacterial substance, a cholesterol nemesis, a guardian of the liver, and a guardian of tumor suppression. Garlic promotes the secretion of digestive juices, enhances appetite, and eliminates fishy smell.

Improve the prevention of colds, bacterial dysentery, hypertension, arteriosclerosis, enhance memory, prolong life, and have a certain effect on enhancing the strength of the penile cavernous body.

With antibacterial, anti-inflammatory, deworming, stomach, diuretic, expectorant cough and other functions.

Garlic contains selenium, which can inhibit polymer diffusion and prevent benign tumors from becoming cancerous.

Allicin has a certain stimulating effect on the stomach and intestines. Eating excessive amounts of garlic raw can easily cause acute gastritis. Long-term excessive consumption can easily cause eye discomfort.

For people with poor gastrointestinal function, it is better not to exceed one valve per day; for people with good gastrointestinal function, it is better to 2-3 valves per day.

Patients with liver disease, nonbacterial diarrhea, eye disease, stomach disease, duodenum, and cerebral hemorrhage should not eat garlic.

[Learn to cook pancakes]_ ingredients _ production method

[Learn to cook pancakes]_ ingredients _ production method

Pancakes are a staple food we usually eat, especially in Shandong. Pancakes are a kind of food that local people prefer. Its main ingredients are flour, grains and eggs, and the right amount of vegetables can be prepared.It is also called Chinese hot dog in China. The method of pancakes is also relatively simple, mainly in the preparation of flour. The prepared taste is very delicious and welcomed by many people.

Learn to make pancakes. Raw pancakes (preferably small dumplings), all kinds of vegetables (cabbage, spinach, carrot, carrot, pumpkin, tofu, potatoes, noodles, amaranth, etc.)You can also add eggs and ham sausages to make it more delicious.

Highlight the “nutrition, health, diet” functions of traditional flavor snacks.

How to prepare: Pancake stove, rice dumpling, batter bucket, scraper / blanket, shovel, brush, oil wipe, pancake plate or cardboard, toilet paper, tricycle, small bench.

Preparation materials: flour, grains, water (or finished pancake crust), eggs, ham sausage, tofu, noodles, seasonal vegetables, material noodles, oil.


Put your favorite dishes in a mixing bowl or water spoon, add cooking oil (don’t be too harsh and delicious), MSG, salt, cumin and other seasonings and stir well.


Spread the eggs evenly on the rice dumplings to form a round shape slightly smaller than the pancakes. Put the pancakes on the eggs and apply the eggs to the pancakes.


Place the pancake on the rice dumpling with the egg side facing up, pour the prepared dish onto the pancake and bake it. After a while, place a pancake on the top and then bake it. It is best until the oil is yellow.Good pancakes are sandwiched between dishes and slowly heated in a pan.

You can add eggs, ham sausage, fritters or anything you can put on request.

Each dish is placed in a small basin.

Add oil, chili, pepper, cumin, stir well and pour on pancakes, and bake on ladle.

The vegetable pancakes are fried with white flour pancakes and vegetable fillings.

Coaxial, golden yellow, oily but not greasy, crispy on the outside and soft on the inside, fragrant with fresh cakes.


After you’re done, you can fold the two sides in the middle to form a stack, which is enough to hold and eat, and can be divided into two if it is not convenient.

Note: The vegetable pancake is suitable to be eaten on the spot while hot, and will lose its original flavor after being carried.

[Effects and effects of single crystal rock sugar]_ curative effect _ concentration

[Effects and effects of single crystal rock sugar]_ curative effect _ concentration

There are many kinds of sugars, some are single crystal sugar, because single crystal sugar is more nutritious than ordinary sugar, and the raw materials are very pure and natural, which will not cause some trouble to the body andThe harm is usually widely used in medicine, especially many elderly people can often eat single crystal crystal sugar, which can prevent the elderly from appearing dry mouth.

Classification of sugar White granulated sugar, cotton sugar are called white sugar, sucrose content is generally above 95%.

White granulated sugar particles are uniform and tidy, the sugar is hard, loose and dry, without impurities. It is the most sugary and highest-purity variety in sugar, and it is also a kind of sugar that is easier to store.

The ratio of cotton sugar to sugar, crystal particles are small, crystal particles are small, the particle size is indexed, the appearance is soft, moist, and the mouth melts quickly. It is suitable for direct watering, dipped in food and snacks, because of its high volume, it is not easy to keep, it is bestProcessed into small packages.

Rock sugar is made from white granulated sugar, dissolved by adding water, removing impurities, clearing juice, evaporating, concentrating, and cooling and crystallizing.

Distinguishment of rock sugar Crystal sugar is a crystalline reproduction of granulated sugar. It is a crystalline reproduction of granulated sugar. It takes white granulated sugar as a raw material and is dissolved by adding water, removing impurities, clearing juice, evaporating, concentrating, and cooling and crystallizing.

Naturally produced rock sugars are white, slightly yellow, light gray, etc., and there are various colored rock sugars (mainly used for export) added in the market, such as green, blue, orange, reddish, and crimson.Colors.

Because its crystals are like ice, it is named rock sugar.

Rock sugar is the best quality and pure.

Efficacy Rock sugar is warm and has the effect of relieving cough and phlegm. It is widely used in high-end supplements and health products produced in the food and pharmaceutical industries.

Elderly sugar can also relieve dry mouth.

Uses The quality of rock candy is pure, and it is not easy to spoil. In addition to being used as candy, it can also be used as a sweetener for high-grade foods. It can be used to replace drugs and tonics.

Consumed by the general population, diabetics should not eat.

Preservation1. Because it is easier to absorb water and moisture, rock sugar should be stored in a cool and ventilated place.

2. If the rock sugar is found to be damp and out of water, it can be dried with an electric fan or exposed to the sun until it is dry.

3. If water is found on the surface of the rock sugar (that is, it is sticky), it is better not to eat it because it is not handled properly by the family and it is easy to breed bacteria.

[Method of making yogurt in rice cooker]_How to make_How to make

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[Homemade practice of grilling eggplant with minced meat]_How to_How to do

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[Pakchoi nutrition]_Pakchoi_Efficacy_Benefits

[Pakchoi nutrition]_Pakchoi_Efficacy_Benefits

Pakchoi is a very common vegetable in life. The taste of pakchoi is light and refreshing, and there are many methods. Each method shows the light taste of pakchoi. Many trace elements and minerals in pakchoi are often eaten.Great benefit, it can also prevent some physical diseases and is welcomed by everyone.

Pakchoi is also called green cabbage, oil cabbage, and pakchoi cabbage is a variant of Brassica napus.

The leaves are firm and bright, oval or oblong, about 30 cm long, greenish-green in color; the base of the leaf gradually narrows into a petiole, and the petiole is narrow.

The origin of pakchoi is chronic and comprehensively cultivated in various places. The southern part of the country is the most widely cultivated. It is supplied throughout the year and has the most in spring and summer.

Pakchoi is rich in calcium, phosphorus, and iron. It has a soft thickness and a fragrant taste. It is a popular vegetable.

Pakchoi has no yellow leaves and no rotten leaves.

Pakchoi is the most mineral and vitamin rich vegetable in vegetables.

Pakchoi contains higher levels of calcium, vitamin C, and carotene than Chinese cabbage, and its sugars and impurities are slightly lower than Chinese cabbage.

Nutritional value 1, provide nutrition, strengthen the body: Pakchoi is one of the vegetables with the most vitamins and minerals. It provides material conditions to ensure the body’s physiological needs and enhances the body’s immunity.

2. Maintaining vascular elasticity: Pakchoi contains a large amount of crude fiber, which can prevent the formation of plasma dialysis after entering the human body and being slightly combined. It can be regenerated in vitro by intervening the metabolite cholic acid to reduce the formation of atherosclerosis, thereby maintainingVascular elasticity.

3. Moisturize the skin and delay aging: pakchoi contains more carotene than beans, tomatoes, melons, and rich in vitamin C. After entering the body, it can promote skin cell metabolism and prevent skin roughness and pigmentation., Make the skin bright and clean, and delay aging.

4. Anti-cancer and anti-cancer: Vitamin C contained in pakchoi forms a “hyaluronic acid inhibitor” in the body. This substance has anti-cancer effect and can eliminate vitality.

In addition, the crude fiber contained in vegetables can promote colonic peristalsis, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing cancer.

[Encyclopedia of Whole Roasted Meat]_ Delicious Conventions _ How to Make

[Encyclopedia of Whole Roasted Meat]_ Delicious Conventions _ How to Make

Barbecued pork is a very delicious dish. It is made from pork muscles. Barbecued pork can supplement various proteins and vitamins needed by the human body.

The taste of barbecued pork is very delicious, and it also helps the body digest. For some patients who reduce anemia, eating barbecued pork often can improve the condition of anemia, but in the process of making barbecued pork, you must choose good internal muscles, otherwiseWill affect the taste of barbecued pork.

Ingredients: pork belly, old soy sauce, yellow rock sugar salt, wine, green onion, gram food, ginger, gram food, rape recipes: 1.

Pork belly must be carefully pulled out of the skin and washed.


Slice the shallot and slice the ginger.


Lee Kum Kee’s raw soy sauce and Haitian’s old soy sauce are ready to be used.


It is better to use large pieces of yellow rock sugar.


Pre-cook three eggs and peel them for later use (exactly one per person).


Heat the oil in the pot, stir-fry the pork belly, add the wine, and pour the soy sauce.


Continue to stir fry and color.


Pour in water without flesh.

Add rock sugar, salt, spring onion, ginger, boil over high heat and skim off the foam.


Turn to low heat and simmer, depending on the taste. Generally, braised pork must be simmered for at least one and a half hours to be soft and waxy.


Add the eggs when you simmer for an hour. Continue to simmer for half an hour until the soup is reduced and the meat is crispy. Remember to flip twice.


Open the fire, and fry while collecting the dried soup. Be careful not to overdo it. Leave some soup for bibimbap.

Remove the braised onion ginger, pork belly and serve.

Recipe Tips: 1. Make sure to choose good pork belly or sandwich meat to make braised pork, not too fat or too thin.

2. Whether it is to make some kind of braised pork, the heat is very important.

3, it is best not to choose single crystal rock candy, that is, the small pieces are very regular, it is better to replace large pieces of yellow rock candy.

4. In order to taste the eggs, you can use a knife to make a few vertical blades, or you can poke some small eyes with a toothpick. You can’t see the small eyes, but the taste can be cooked.

5. The authentic soy sauce for braised pork is red soy sauce. If not, you can use old soy sauce and raw soy sauce together.

[Peanut and papaya chicken foot soup has some effects-]_ Benefit_Sure

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[How to adjust jellyfish cocktail]_How to adjust_How to adjust

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[Simple and fast method to soak fungus]_How to soak_How to soak

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