[How to judge the ripeness of melon]_How to judge_Judgement method

[How to judge the ripeness of melon]_How to judge_Judgement method

Melon is a very popular melon and a melon that many people like to eat.

Of course, whether it is melon or other types of melon, you must wait for it to be ripe before it tastes good. After all, the ripe melon tastes sweeter, so before buying or collecting melon, understand the melon is ripe.The judgment method is important.

Below, I will introduce the relevant knowledge of melon in detail for everyone.

First, what is melon? Melon is a thornless cultivar of young fruits in the genus Cucurbitaceae (Cucurbitaceae), an annual vine herb.

Scientific name Cucumis melo L.

, Alias melon, fruit melon, cantaloupe.

The number of chromosomes is 2n = 2x = 24.

The fruit is sweet or sweet, the flavor is divided into 90-93g, pigment 9 per 100g of flesh.

8g, Vitamin C29-39mg, also contains a small amount of protein, traces, minerals and other vitamins.

Fresh fruit is the main food, and dried melon, candied fruit, melon juice, melon sauce and pickled products can also be produced.

China, the Soviet Union, Spain, the United States, Iran, Italy, Japan and other countries are generally planted, with China having the highest yield.

Second, how to identify the ripeness of melon first, calculate the number of days of fruit development.

According to the characteristics of various melon varieties to ensure that the fruit fully matures, such as early ripe Elizabeth takes about 40 days, medium-ripe white melon about 50 days, late-maturing varieties 80-90 days.

Second, observe the appearance characteristics of the fruit.

Those that are bright in color and can fully express the inherent characteristics of their diversity signify maturity. The yellow-skinned variety will not change color until the fruit is fully mature, so it is easy to identify. Varieties with netting can also be identified.When it hardens, the mark is mature.

Third, use your fingers to lightly press the fruit surface near the end of the umbilicus, and the person who starts to soften is ripe melon. This method is more accurate for soft meat varieties.

Fourth, sniff the umbilical part of the fruit with a nose. Those who have the strong aroma unique to this variety are ripe melon, and unripe raw melon does not emit aroma.

Fifth, some varieties, such as yellow eggs, are separated from the fruit stalk and naturally shifted when the fruit matures, which is called “melon stalk”.

But not all breeds have this characteristic.

Third, the nutritional value of melon1.

Melon contains a lot of lipids, citric acid, etc., and is plentiful in water, which can relieve summer heat and refresh heat, refreshing and quenching thirst, and removing annoyance; 2.

2. Invertase in melon can convert insoluble protein into soluble protein, which can help kidney patients absorb nutrients; 3.

Cucurbitin B in melon can protect the liver and reduce chronic liver damage; 4.

Modern research has found that melon seeds have the functions of killing tapeworms and filariasis; 5.

Melon is rich in nutrients and can supplement the energy and nutrients needed by the body.

[Can urticaria eat apples]_Rubella_Can you eat

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[Can apple juice be added with honey]_Bee Candy_ 同 吃

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[How to make bean paste]_How to make_Method

[How to make bean paste]_How to make_Method

It is well known that legumes are of great benefit to human health.
People often say that a bean is equivalent to a bowl of rice, and what they say is that it is rich in nutrition.
There are many ways to eat beans. For example, pickled beans are the most common way to eat them. In real life, many people like to eat pickled beans. So how do you make delicious, nutritious, rich pickled beans?
Let ‘s learn how to make bean paste together.
The first step is to boil the beans, wash the selected soy beans in cold water, and add the tap water directly into the pot, so that they are not about two fingers deep on the soy beans.
Then I started to cook the beans like simmered rice, and cooked the beans until they tasted a little noodles.
Remove the beans and put them on a sieve to control them overnight.
4d & # NP Soybeans start to mix noodles when they are cool, and evenly coat a thin layer of soybeans so that they do not stick to each other.
If the beans are too dry to mix on top, pour the remaining boiled water over the soybeans a little so that they can cover the noodles.
2 qRX A The second step is to cover the beans with three or four layers of newspaper on wooden boards or some air-permeable materials (do not use glass or plastic), and then spread a layer of clean white paper or kraft paper on the newspaper.
Spread the mixed soy beans evenly on white paper, about one finger thick.
Spread a layer of breathable paper on the spread soybeans.
Do not open the doors and windows of the bean-covered room frequently. Try to maintain a sultry and humid environment. When the temperature is low in spring, you can cover paper and cover it with a towel to facilitate the fermentation of beans.
: xw2: 5 ~ 0 When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered properly. If they are sticky, it means that the humidity is high. You can peel off the paper on the cover.
After 3 days, the soybeans grow white hairs. After waiting for a day or two, the white hairs become green hairs. Put the green hairy beans in a sieve and let them dry in the sun for about two days.
The whole process of drying the beans will not exceed 7 days.
jvx9b ([The third step is to mix the sauce before drying the sauce. This is very important.
Before mixing the sauce, be sure to listen to the weather forecast. If there is no rainy weather within a week, you can mix the sauce.
The weather must be fine on the day of the sauce.
Before mixing the sauce, pick up the green or black hairs wrapped in the beans and throw them away.
T1zft # 1 ~ One pound of soybeans with three or two salt, four or five pounds of watermelon tincture.
First wash the peppercorns and aniseed materials with water, remove them, add salt, and soak in a bowl of boiling water. After the water cools, pour into the prepared large pot, then pour in the dried beans, and soak twoHours, stir in the watermelon tart.
d_9Fc “C ~ Put a layer of cotton gauze on the mouth of the soy bean paste, and sprinkle some peppercorns on the gauze to prevent flies.
]2G5ng ‘@Put the covered bean paste pot with gauze in the sun, stir once when moving out in the morning, and move back to the room at night to prevent rain.
Dry for half a month and stir-fry after smelling the flavor of the sauce.

[How to make rainbow egg yolks]_How to make_How to make

[How to make rainbow egg yolks]_How to make_How to make

Rainbow egg yolk is a relatively well-known method of making egg yolk. For home-made, as long as you master a certain production skills, you can also make delicious egg yolk, which is very crispy and has good nutritional value.It is not particularly difficult. Of course, you should know some precautions when eating egg yolks. You should not eat too much. After all, there are some animal fats in it.

The practice of rainbow egg yolks. Main ingredients: medium gluten flour (water oil skin) 110 g lard (water oil skin) 35 g water (water oil skin) 58 g sugar (water oil skin) 20 g low-gluten flour (puff pastry) 100 g lard(Puff pastry) 50 red bean paste, 250 g salted egg yolk, 10 ingredients: several pigments 1.

Prepare the red bean paste stuffing, 25 g each 2.

Wrap egg yolks 3.

10 of them are done 4.

Put the water and oil skin material into the cooker and knead for 3 minutes for 5 minutes 5.

Knead to a smooth lid cling film for 20 minutes 6.

Prepare puff pastry dough material 7.

Live into a dough and wake up for 15 minutes 8.

The 4 doughs are each squeezed with pigment 9.

Knead smooth and put in the refrigerator for 10 minutes.

Water and oil skin subdivided into 5 parts 11.

Each color of the pastry is subdivided into 5 pieces and kneaded into a uniform small cylinder 12.

Take the water and oil skin dough, roll it into small accessories, put 4 pastries, and color 13 at will.

Wrap it up and pinch it shut 14.

Gently roll it long, taking care not to break it. Each color should be evenly wide. Cut off the extra white dough left and right.

Roll up and wake up for 15 minutes 16.

Place it upright and press flat 17.

18 length 18.

Roll up, and from which side, it means which side is the crisp center point.

Wake up for 10 minutes 20.

Cut 21 from the middle.

Press flat and roll out 22.

Turn over and wrap the stuffing balls 23 on the back.

After wrapping, knead and shape 24.

Preheat the oven at 175 degrees 25.

Set a total of 35 minutes and 26.

Cover the tin foil 27 in about 10 minutes.

The nutritional value of yolk crisps out of the pan is a traditional Chinese pastry, which is delicious and rich in nutritional value. This kind of food is often seen in daily life. Let ‘s take a look at the yolk crisps.Nutritional value.

Egg yolks are fried snacks made of egg yolk, medium flour, sugar, cream, etc., which are very popular with consumers.

Egg yolk is rich in starch, protein, vitamin A, etc. It is especially suitable for eating when obese, especially for loss of appetite, and malnutrition for children and adolescents. Egg yolk contains a lot of cholesterol.

[Big bone soup spicy]_ bone soup _ how to make

[Big bone soup spicy]_ bone soup _ how to make

The big bone soup is much better than the normal spicy soup. This is mainly because the big bone soup is added. This soup can enhance the nutritional content of the spicy soup and make the taste richer.It will become more delicious, so when cooking big bone soup, you need to master specific skills, and you must cook for two or three hours to make the soup taste more delicious.

Ingredients: tomato, fish ball, meatball, crisp sausage, crab sticks, kelp, vermicelli, potato chips, lettuce, lettuce, coriander, greens, broth, garlic sauce, sesame sauce, small pepper and pepper oil Production steps: 1.

Put the oil in the pot, stir-fry the fragrant peppercorns and a small chili on a low heat, then remove and transform.

2.

Slowly fry the red tomato sauce after peeling the diced tomatoes, add to a bowl of broth, and cook over low heat.

3.

Slowly cook fish balls, meatballs, crisp sausages, crab sticks, kelp, and mushrooms to bring out the flavor 4.

Then put the vermicelli, soaked potato chips, lettuce, lettuce, coriander, small greens, etc. Turn off the heat after cooking, add garlic juice, and adjust the sesame sauce.

Tips The finished product is hot.

The main ingredients used in Mala Tang should be relatively easy to mature.

Do not use ingredients such as chicken wings, chicken feet, duck paw, beef, etc. that are not easy to be cooked.

Explosions such as catfish and scallops should be heated for a longer time. Do not turn too much when ironing this raw material. Too fast, master the heat, there will be no unfamiliar problems.

The production of Mala Tang is actually not complicated. The most important thing is to stir fry in one step. The bottom of the pot can be more fragrant and better in color. When combined with the above good medicinal materials, it can achieve more benefits with less effort.The soup made people feel drooling after seeing it, triggering a strong appetite!

The key to really improving the taste is the preparation of oil dishes. The characteristic of Mala Tang is that it requires more than a dozen materials to mix the oil dishes. The taste is mainly salty.

In many cities, the hot pot-style spicy sauce has changed the original appearance of spicy sauce, not to mention the taste. Sichuan dishes are generally heavy and very overbearing, so some people will have endless aftertaste and will have the idea of eating again!

Sichuan spicy is not as we imagined, because the peppers eaten by Sichuan people are fried and processed, and they are generally cooked in a wok, so unlike other provinces and cities, the peppers are hot in heart. SichuanSpicy will only linger in the mouth, which is what we often say is not spicy. People who have been to Sichuan should know it.

[Can I eat pork for measles]_ 风 团 _Can I eat

[Can I eat pork for measles]_ 风 团 _Can I eat

Patients with acute measles can eat pork. Pork will not affect the patient’s condition, and pork is the main source of protein. I hope that patients with acute measles should pay attention to their diet.

Patients with acute measles need to have a light diet. They cannot eat hair or irritating foods. This can prevent the disease from getting worse.

Let us now understand the dietary problems of patients with acute measles.

Acute measles can eat pork Guidance: Acute measles can eat pork.

There are many causes of urticaria, but most of them are caused by allergic reactions or vascular and nerve dysfunction caused by certain substances. The clinical feature is the appearance of bright red, light red or porcelain white wind masses of various sizes on the skin.This kind of wind mass often appears suddenly, and then fades quickly within a few hours without leaving any traces after it subsides.

Acute measles can recur, and chronic cases can recur for weeks, months, or even years. Itching is unbearable.

It can be eaten. There are many causes of urticaria, but most of them are caused by allergic reactions or vascular and nerve dysfunction caused by certain substances. The clinical feature is the appearance of bright red, light red or porcelain white in various sizes on the skin.Wind masses, which often appear suddenly, fade quickly after a few hours, leaving no trace after dissipating.
Food taboos for urticaria 1, vegetables: such as ginger, coriander, kohlrabi, toon, pepper, etc., it is recommended to eat more vegetables.

2. Meat: such as beef, donkey, lamb, dog, chicken and duck, pigeon, bird and its soup, as well as various seafood such as various fish (including tadpoles, etc.), crab, shrimp, etc.Eat lean pork, eggs, milk, etc.

Note: Do not eat cooked trotters!

And various cooked meat products.

In a word, poultry, birds, beasts, or domestic animals are not available during the treatment, pork can.

3, seasonings: aniseed, pepper, pepper, cumin, anise, cinnamon, mustard, mustard oil, chili sauce, hot pot seasoning, instant noodle seasoning, etc.

4. Various alcoholic beverages (including liquor, beer, wine) 5. Be careful not to eat in restaurants often!

(Because the seasoning is heavy) 6, avoid tea, mung bean soup.

[Can chestnut grow?

]Can you eat it?

[Can chestnut grow?
]Can you eat it?

Chestnuts are widely distributed in them. Chestnuts are planted in almost all parts of the country. Chestnuts are known as the king of dried fruits. When autumn chestnuts mature, some people will buy fresh chestnuts and eat them directly. Raw chestnuts are very crispy.In addition, you can dry the chestnuts, and then you can fry or roast them. Eating chestnuts can supplement rich nutrients such as protein and starch, but if the chestnuts are left for a long time, the surface may be moldy.What about eating?

Can chestnut grow?
Eating poisonous moldy chestnuts.

Chestnuts should not be eaten too much, eat too much raw and not easy to digest, eat too much cooked easily stagnation.

Chestnuts are hard to digest when they are eaten raw, and cooked food is also easy to stagnate, so it is not appropriate to eat more.

It is best to treat chestnuts as snacks between meals, or eat them in meals, rather than eating them in large quantities after meals, so as not to convert too much, which is not conducive to maintaining weight.

Fresh chestnuts are prone to mold and spoilage. Eating moldy chestnuts can cause poisoning. Therefore, spoiled chestnuts cannot be eaten.

What happens if you eat moldy chestnuts accidentally? You eat moldy chestnuts. Eating moldy foods may cause cancer, but occasionally eating a little will not have much impact on your body. Do n’t worry too much, but you need to prevent acuteGastroenteritis and other diseases occur, you can take some stomach medicine, sudden stomach pain is to seek medical treatment quickly.

Chestnuts contain a large number of nutrients such as starch, protein, trace amounts, B vitamins, and are known as the “King of Dried Fruit”.

Its vitamins, carotene, amino acids, and trace elements such as iron and calcium, long-term consumption can achieve health effects such as stomach, spleen, kidney, beauty.

Chestnuts also have high medicinal value.

Chestnuts have the functions of strengthening the spleen and stomach, nourishing qi, nourishing kidney, strengthening waist, strengthening tendons, hemostasis and swelling and strengthening heart. It is suitable for treating waist and knee weakness caused by kidney deficiency, unfavorable waist and legs, increased urination, and chronic diarrhea caused by deficiency of spleen and stomach., And fractures caused by trauma, bruising, soreness and pain in the bones.

Indications nausea, vomiting blood, blood in the stool, etc.

Chestnuts correct the soft precipitated fiber, and the glycemic index is lower than that of rice. As long as no sugar is added to the processing and casting, people with diabetes can taste it in moderation.

Precautions for eating chestnuts Chestnuts are difficult to digest when they are eaten raw, and cooked foods are easy to feel, so don’t eat more at once; fresh chestnuts are easily spoiled and moldy, and spoiled chestnuts will be poisoned when eaten; do not eat with beef, easy to vomit.

Chestnuts are hard to digest when they are eaten raw, and cooked food is also stagnation, so it is not appropriate to eat more.

People with weak spleen and stomach and poor digestion or rheumatism should not eat it.

Fresh chestnuts are susceptible to spoilage and mildew. If you eat moldy chestnuts, you will be poisoned, so spoiled chestnuts cannot be eaten.

People who should not eat chestnuts 1. Maternal, children with constipation should not eat more chestnuts; 2. People with blood disorders such as vomiting blood, blood in the stool, etc. should eat chestnuts raw;, Whether it is eaten raw, fried, or simmered, you must chew it carefully and swallow even the fluid, which can achieve better results.

5, those with spleen and stomach deficiency should not eat chestnuts raw, should be eaten, fried, can also be used chestnuts, jujube, Poria, rice porridge to drink.