Peach ear has the function of promoting blood circulation and dredging collaterals, can cure numbness of limbs, can be steamed and eaten, has chewiness and delicious meat, and is a very natural low-carbon environmental protection food.
Peaches are rich in nutrients, including vitamins, human fat and other nutrients. This is a very chewy food. It is recommended to take it properly to help digestion and absorption of gastrointestinal tract.
Usually, we should effectively mix ingredients, eat a balanced diet, eat more fruits and vegetables, and pay attention to the effective and balanced collocation of nutrients.
Taoer's practice:
Raw materials: peach spike, wheat flour, salt, garlic, sesame oil, edible oil and monosodium glutamate.
Production process:
1, wash the stems of peaches, and control the water to dry.
2. After the peaches are dried, add a small amount of cooking oil and stir well.
3, add wheat flour and mix well, so that each ear is evenly wrapped with wheat flour, not too little or too much, less will stick, more will be too dry.
4. Spread emery cloth on the wok. After the water is boiled, put the mixed peaches into the wok and steam for 10 minute.
5, pour into the pot to dry for a while, add salt, monosodium glutamate, sesame oil, minced garlic and mix well.
Peach spike, also known as Broussonetia papyrifera, is a deciduous tree and belongs to Moraceae green plants. Broussonetia papyrifera is dioecious, and the male flowers are scattered flower heads, 3-8 cm long.
Female head has peduncle, 4 bracteoles, rod-shaped, big cone at the top, hairy at the top, tubular perianth, lateral style, flocculent. The flowering period is from April to June, and the fruit ripening period is from July to September.
At maturity, the bright red ovary is wrapped by calyx tube, columnar and slender, with prickly hair, with a diameter of 1.2 ~ 3 cm, fleshy, orange-yellow at maturity and oblate fruit.