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[Can babies drink corn mash?

】 _Baby & Toddler_Can you drink

[Can babies drink corn mash?
】 _Baby & Toddler_Can you drink

Maybe many people do n’t like to eat corn mash, but it is recommended that everyone eat more before. Instead, corn is a very important food crop, and is called a gold crop by others. Corn mash is very rich in nutrients and rich in lecithin.In addition, there are vitamin e and so on. I often eat some corn mash, which can reduce blood lipids and beauty effects. So, can a baby drink corn mash?

Can babies drink corn mash?
Appropriate is due to improper expected indigestion. In this case, the child will have symptoms such as nausea and vomiting.

At the same time, hypothermia may also occur for children.

Suggestions: In this case, you can continue to give your child oral pediatric Hutong granules.

At the same time, give your child some oral solution, Si Mo Tang oral solution.

Or is it Ding Lin oral solution.

You can also take some chicken internal Jinsan or oral Mummy Aizhu Changle capsules, etc., can alleviate the symptoms quickly.

The method of quickly cooking rotten corn mash recommends several practical and good methods that can quickly rot rotten corn mash, so that you can easily cook a soft, rotten, fragrant corn glutinous porridge in a short time.

Method 1: Wash the corn mash and soak it for more than 12 hours, and then use it to make porridge easily.

However, the disadvantage of this method is that the nutritional loss is relatively large, and it is easy to sour corn when it is hot.

Method 2: After the corn mash is washed, put it in a container, add an appropriate amount of water and soak for about 2 hours, so that the inside of the corn mash also absorbs moisture.

Then, prepare the tamales in a plastic bag, tie them tightly and place them in the freezer of the refrigerator. Take another bag when you need to cook porridge.

It turns out that frozen corn mash is easy to cook without losing much nutrition.

Method 3: Drain the cleaned corn mash and put it in a wok. Without oil, slowly fry the flavor of the corn on a medium-low heat (it takes about 10 minutes to fry).It is also easy to cook with porridge, and the porridge has a special charred aroma.

Efficacy and Function 1. Corn has the functions of regulating appetizers, replenishing lungs and resting heart, clearing dampness and heat, relieving liver and gallbladder, and delaying aging.

2. Corn has the highest nutritional value and health function among all staple foods.

3. The vitamin content in corn is very high, which is 5-10 times that of rice and wheat.

4, corn contains a lot of nutrition and health substances.

5. Corn contains sugar, protein, trace amounts, and carotene.

6, corn also contains riboflavin, vitamins and other nutrients, these substances have great benefits in preventing heart disease, cancer and other diseases.

[Does mung bean have a shelf life]_storage time_how long

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[Brine seasoning package]_Material package_Production method

[Brine seasoning package]_Material package_Production method

Marinade refers to a kind of seasoning package for making marinated food, and it is very important to make a seasoning package for brine. To make a seasoning package for brine, you need to use fragrant leaves and a variety of spices and mother cloves, and you need to add some ingredients.Soy sauce, peppercorns, cumin, etc. are seasoned, and the spices are wrapped in gauze to make them. The method is simple, the taste is very good, and it is more convenient.

What is the practice of brine seasoning bag?

Marinade is a seasoning for making stewed vegetables, which generally refers to the traditional Chinese medicine spices that make brine.

The halogen material has a strong aromatic taste, which can remove the fishy smell of food raw materials and increase the function of food aroma.

Put the marinade in the marinade and add water to boil it. The marinade is placed in the marinade. Different marinade formulations can be made into different flavors.

There are several hundred kinds of spices in the market. The most common ones are star anise, cinnamon, peppercorns, ginseng, cumin, white croquettes, meat croquettes, amomum, fragrant leaves, male cloves, female cloves, sand ginger, southGinger, lemon grass, licorice, grass fruit, etc.

Production method Universal marinade (1) Recipe: 1 grass fruit, 5 g peppercorns, 5 g licorice, 5 g cinnamon, 5 anise 5 g, cumin 5 g, 2 shallots, 2 peppers, 4 ginger, rice wine4 tablespoons, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of rock sugar (2) Preparation: Put the ingredients in a cotton bag, and close it tightly for later use.

Scallion pat flat and cut into large pieces, chilli pat flat and cut into pieces, set aside.

Take a deep saucepan, add the ingredients, and boil the seasoning to make 1 serving of universal marinade.

Sichuan-style marinade (1) recipe: star anise 25 g cinnamon, 15 g cumin 15?
25 grams of licorice
5 g peppercorns 20 g amomum 10 g grass cardamom 5 g grass fruit 15 g cloves 5?
15 grams of ginger, 100 grams of shallots, 150 grams of cooking wine, 100 grams of rock sugar, 350?
500 grams of MSG 15 grams of refined salt 350?
500 grams of fresh soup 5000 grams of refined oil 50 grams of gauze bags 2 (2) Preparation: 1, separate star anise, cinnamon, cumin, licorice, sannai, gancao, pepper, amomum, grass cardamom, grass fruit, cloves, etc.In two portions, separate loose gauze bags and fasten the mouth of the bag with a string. Ginger washes and smashed. Onions and roots must be washed and knotted.

2. Roast the large pieces of rock sugar on the fire first, then lightly crush it on a cutting board, then put it into the pot with the refined oil, and fry it with a low fire until it is dark red, stir up to 500 grams of boiling waterMix well and become sugar-colored.

3, set the pot on fire, add 5,000 grams of fresh soup, add ginger, green onions, mix with salt, monosodium glutamate and sugar color, then add spice packs, boil and use a low fire to slowly boil until the aroma overflows, ServeFresh brine.

(3) Problems needing attention: 1. When frying sugar, you must fry it slowly over a low fire, and the sugar color should be slightly tender, otherwise the fried sugar color has a bitter taste.

2. Traditionally, brine is not added with MSG. However, most fresh brines have insufficient umami taste. In addition, some people seem to have higher requirements for umami taste, so they can also add moderate amounts of MSG during the preparation process.

It should be noted that adding monosodium glutamate in brine does not cause it, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 ° C and lose the umami taste, and the temperature when the brine is boiling generally does not exceed 105 ° C.

3, tender sugar should generally be added to the brine, so that the brine has a sweet taste.

After adding the tender sugar color, you can no longer add licorice.

However, from the perspective of drug performance, licorice has the effect of reconciling various flavors and refreshing.

Therefore, after adding the sugar color, you can still consider adding any licorice in the brine.

4, clove contains eugenol, which has a very strong taste, and the dosage can be adjusted according to specific conditions when using.

On average, the amount of cloves in 5000 grams of soup should be controlled at 5?
15 grams.

5. The shallots used to make brine should retain their roots, which will make the brine taste more fragrant.

This is the experience taught to me by a teacher who has made brine for many years.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red halogen. If the sugar color in the formula is removed, it will become white halogen.

In addition, some people like to add dried chili to the brine, then it will become spicy.