The first step: the selection of Mangosteen The selection of high quality Mangosteen: Mangosteen dried fruit has a brownish-yellow appearance, is intact, does not crack or break, and the fruit is not white and does not appear wet. Look at whether the Luo Hanguo is scorched or not. The charred Luo Han Guo has a dark heart and a pungent smell. It is recommended to use millenarian high quality Mangosteen. Step 2: Divide Mangosteen into several servings The mangosteen used to soak water is broken into several portions. The amount depends on the cup or the size of the kettle. If too little, the taste is too light, and if too much, the taste is too sweet. Recommended: 1000 烨 high quality Mangosteen dried fruit 1/5 bubble 200 ml water taste best. Step 3: Divide Mangosteen into several servings Place the Mangosteen into a cup or a kettle and pour it in boiling water. Drink it in a few minutes. If it is used to treat pharyngitis, you can add some raw licorice, fat sea. Mangosteen is slightly cold. People who have stomach problems can add ginger. Mangosteen soaking notes 1, overnight: Mangosteen water can not be placed at room temperature for a long time, if too much time to drink too much water, you can first be parted in the refrigerator, the next day after heating to drink, in order to avoid deterioration of the Mangosteen water situation . It is generally not recommended to leave Luo Han Guo overnight to drink. It is best to drink it immediately after soaking in water. 2, Husk: Luo Hanguo soaked in water, generally put the shell together bubble, because the Mangosteen's shell also has a certain effect and role, put together soaking water can be more comprehensive and more fully use the medicinal value of Mangosteen, to avoid waste of resources . 3, soup color: Lo Han Guo's soup color is a very intuitive indicator and is affected by the following conditions: Mangosteen quality: The quality of Mangosteen itself has an important influence on the color of the water. The quality of Mangosteen is bright and clear with a bright yellow color, and there is no black phenomenon; while the ordinary Mangosteen has a higher temperature due to roasting and there is a resurgence. For other reasons, soaking water is generally reddish-brown, or even black; Soaking time: Long-term release of Luo Han Guo after soaking in water, the medicinal ingredients of Luo Han Guo will come out, and the color of soup will gradually become deeper; The influence of bubble water concentration: The concentration of water in the bubble of Mogami fruit has a direct influence on the color of the soup. Generally, a Mangosteen can be used to soak 1~2L of water. Usually, using Luo Hanguo to soak in water, the use of Luo Han Guo can be easily changed. In addition, the color of the soup soaked in the outer shell is deeper than the water soaked in the shell alone.
Keywords---Fish Curd, Side Dish, Sauce, Pot, Boil
Ingredients:
Fish Curd, Side Dish(Dried Day Lily, Rice Noodle), Tomato Sauce
Directions:
1. Add 500ml of water along with tomato sauce pouch into a pot to boil.
2. Add the side dish into the pot and wait for 2-3 minutes
3. Add the fish curd into the boiling soup until they float(1-2minutes). Then pour the soup and the fish curd into a bowl before serving
Fish Beancurd,Frozen Fish Tofu,Chinese Fish Tofu,Chinese Fish And Tofu Recipe Guangzhou Luxe Seafood Enterprises Ltd. , https://www.seafoodluxe.com
