You know what? What good is a guacamole, not just a plant, but a landscape and food? Let's raise our knowledge
The guacamole blooms, the moon begins, and the sun rises. The people gather, the moon and the smell of guacamole, and taste the food of guacamole and guacamole, and its pleasures melt. In ancient times, cuisine and its fruits were used as a noble, beautiful and blessed symbol, as was the term “claire of the palace”, which was the name of the golden high school, the best of the way and the best of the way。
The poet is also fond of guihua, and the song poet li qinghong wrote in "why is it light red, the first in a flower" and gave a very high rating to the qihua。
Guihua, which is not just a plant, is the custom of chinese wood rhinoceros, which we know best. The name “mural rhinoceros” comes from sources that are not related to its flowers, but rather the texture of the trees, which is like the horn of the rhinoceros。
There are many kinds of rhinoceros, such as gin cui, gin cui, tang cui, qui qui qui, among them the most cuisine, which we often eat, the colour of the cinnamon is strong, but the smell is lighter, and the qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui, qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui qui q。
Dan gui
Gin gui
Caucasian wood is rigid and textual, which can be used as a material for high-grade furniture and engraving; blacks extracted from fruit skins can develop sunproof products; seeds extract cyclastics that can be produced as special effects for the recovery of liver and lung damage; tree roots of wood rhinoceros can also treat stomach pain, tooth pain and visible effects; leaves can also extract wood rhinos and sugar can have extensive pharmacological effects; and leaves play important food spices such as phenylethanol。
It's a rare treasure
I'm sure they're onto it
Let's have a guacamole
I'll share with you a wave of cinnamon. Spectrum
It's salivating
Cinnamon
It's easier to keep when it's dry. It's the basic process of making a series of cinnamon dishes
1. Picking of cinnamon flowers, removing flowers, removing large impurities, manually picking them up, and sifting small impurities with a screening net, please refrain from choosing to accumulate harmful substances with green belts, plants, etc。
Cleaning of cinnamon flowers, preparation of a pot of fresh water, placement of appropriate quantities of salt, dissolved into light salt water. Cinnamon flowers are immersed in light salt water for 15 minutes and then taken out, washed with clean water, asphalt。
Dry, dry and dry in the shade, and as thin as possible, with a veil under the cinnamon. Please don't go into the sun so that it doesn't run out。
4. Storage, storage of dry cinnamon flowers and placement in a cool ventilator。
* cinnamon flowers can also be used to make fragrance bags, and can be added to the fragrances, ice plates and so on。
Cinnamon
The classic approach is that finished cinnamon flowers can be added to a variety of sweets。
Materials: fresh cinnamon, salt, white sugar (appropriate, adjusted for cinnamon), clean glass containers
1. As in the previous steps [dry cinnamon], cinnamon is screened, immersed, washed, dry with attention to the need to dry the surface of the cinnamon only and without the need for a thorough wind drying。
2. Open glass containers, bottled with a sugar layer of cinnamon, capped with sugar, and sealed with glass containers placed in the shade of the light。
The placement was about 10 days and the sugar dissolved and the cinnamon flowers were completed。
* white sugar for honey makes cinnamon。
Frozen
Materials: dry cinnamon, glucose, gum (for glittin or white powder), water
1. The amount of cinnamon and ice sugar, which are boiled in water, may be adjusted according to personal preferences。
2. Import in boiling cinnamon and sugar powder, mix it to melt and cool it and put it in the freezer. The ratio of liquefie to water is generally 1:8-1:10 and the ratio of white powder to water is typically 1:20-1:30 and can be redeployed on its own. The use of the glitting tablets requires early impregnation with cold water and storage in the refrigerator for about 10 minutes, softness followed by drying into hot cinnamon water and mixing followed by cooling. The ratio of a glittin to water is generally 1:40. This step can add other fruits, simi, etc. To the mixture。
Cinnamon condensate and removes it, which, depending on the circumstances of the case, is self-opened and can be eaten either directly or with fruits, milk tea, yogurt, etc。
