Delicious Chinese food on Nov.20
First let’s give a warm and royal welcome to our special guest: Lady Wang Lei!
Lady Wang Lei was once a member of China’s Nutrition Society and Nutrition Branch of China’s Medicine Society. She had been working in the clinical nutrition field for years and is showing her original ideas and researches related to diet and disease, nutrition and health protection.
Leading health course: rice and millet porridge with white gourd Mother stock: white gourd, rice, millet
Accessories: bruised ginger, medlar
Recipe:
1. Clean the white gourd and peel off its skin and the stuff inside it. Cut it into small dices for standby application.2. Sprinkle some clean mdelars and bruised ginger in the water and heat them in a pot until the water is boiling.3. After the water is boiling, pour the clean rice and millet into the pot and keep boiling in a slow fire. Key points:1. Bruise the ginger as much as possible.2. Remember! Rice and millet mustn’t be soaked in advance. 3. Don’t pour the rice and millet in the pot until the water is boiling to maintain the nutrition.
4. Medlars and ginger must be boiled first to let the medicine property out. The white gourd dices are to be boiled later for they can be cooked within a short time.
It is much more tasteful if you put a little salt, chicken essence and sesame oil. It is a very delicious Chinese food.
Nutritive peculiarity:
1. Ginger facilitates blood circulation, disperses pathogenic wind, expedites perspiration, helps digestion and resists bacteria.
2. Medlar has effects of nourishing Yin and tonifying Yang, nourishing the kidney and pneuma, calming the liver and improving eyesight.
Our second special guest: Lu Mei
Age: 67 Profession: Retirement
Lady Lu beings us a very tasteful course with low salt and low sugar. Let’s have a look!
Private course: Steamed Drumstick with Preserved Vegetable en Casserole
Key points: 1. The well-seasoned drumstick when pickling it requires cooking wine, soy sauce, chicken essence and refined white sugar. 2. The proportion of preserved vegetable and drumstick is 1:1. 3. The preserved vegetable should be soaked a hour in advance, first in warm water for half an hour, then the cooling water for another half. 4.Peanuts should be soaked half an hour in advance for a better taste. 5. It is advisable to add a little oyster flavored sauce when dressing the drumstick with starchy paste.
6. Sprinkle some chive at the last course. Then this course of Chinese food is accomplished.
Nutritive peculiarity: Chicken meat is high in protein and can be easily absorbed. What’s more, it has an effect on strengthening physical power, building body up. The phospholipid it contains is one of the major sources to lipid and phospholipid in Chinese diet structure. In dietotherapy, chicken meat is beneficial to dealing malnutrition, hypodynamia, anemia, etc.
