Benefits and Contraindications of Eating Toon

Toona is known as the “vegetable on the tree” and the bud of the toon tree. Every year before and after the valley rain in spring, the buds of toon hair can be made into various dishes. Not only rich in nutrition, but also has high medicinal value.

Nutritional value and efficacy of toon bud

Toona sinensis buds have about 84 grams of water in every 100 grams of fresh stems and leaves, about 9.8 grams of protein, 58 mg of vitamin C and calcium, phosphorus, vitamin A, vitamin B1, vitamin B2, etc., and have an aromatic odor.

Anti aging

It contains vitamin E and sex hormone substances, has anti-aging and nourishing yin, so it is known as “progestin”.

Spleen appetizer

Toon is a famous seasonal product. It contains volatile aromatic organic compounds such as toonin, which can strengthen the spleen and appetite and increase appetite.


Toon has the effects of clearing away heat, dampness, diuretic and detoxification, and it is a good medicine to help treat enteritis, dysentery and urinary system infection.

Remove tapeworm

Toona sinensis contains arsenin, and the volatile odor can penetrate the epidermis of maggots so that maggots cannot attach to the intestinal wall and are excreted from the body.


Toona sinensis is rich in vitamin C and carotene, which helps to enhance the body’s immune function, and has the function of lubricating the skin. It is a good food for health and beauty.


It is rich in protein, calcium, phosphorus, and high in carotene and vitamins. It also contains fat, sugar and crude fiber.

Exogenous cold

Chunt buds are rich in nutrition and treat exogenous wind chills, rheumatism, stomachache, dysentery and so on.

Hypolipidemic blood sugar

Toon buds contain ingredients that inhibit a variety of pathogenic bacteria, ingredients that help fight tumors, lower blood lipids, and lower blood sugar, as well as rich polyphenolic antioxidants.

Taboos of eating toon

Toona sinensis is a hair product, and more food can easily induce diarrhea to recur, so patients with chronic diseases should eat less or not.

Toon should not be eaten with animal liver. The copper and iron ions in the liver of the toon containing vitamin C in the toon can easily oxidize and invalidate the vitamin C, causing the nutritional content to be greatly reduced.

Don’t eat toon while taking vitamin K. The vitamin C and vitamin K contained in Toona sinensis have a counteracting effect, which not only reduces the therapeutic effect of Vitamin K, but also reduces the nutritional value of Toona sinensis.

Toxic dysentery should not eat toon. Toona sinensis is flat and cool, and those with debilitating dysentery are suitable for warming up. Toon consumption will aggravate the disease.

Toon should not be kept for a long time, it is best to buy and eat it now. The leftover cooked toon should not be eaten the next day. If it is left for a long time, the content of nitrite will increase.

What is the nutrition of toona

Introduction to the recipe

Toon is a precious dish that is more earthy than other vegetables. Common toon is common in many ways, such as salted toon, tofu with tofu, scrambled eggs with toon, steamed eggs with toon, shredded chicken with tofu, and fried tofu Wait.


  • Toon
  • Salt
  • Monosodium glutamate
  • Soy sauce
  • Eggs
  • Ginger
  • Garlic
  • Sweet potato flour

What is a toon tree

Toon looks like a tree, has roots, and leaves, so toon is also called a toon tree, toon head, toon bud. It is easy to identify toon, the color of the leaves is maple red and green, and maple red is the majority. The root is also a maple leaf with a red gradient green, and the shape of the edge of the toon leaf is sparsely serrated, which can also be compared to the wing shape, the tall tree, and the seeds can be reproduced as fruits.

Although the smell of toon is a bit weird and difficult to accept, toon is a kind of pure natural wild vegetable that is particularly popular in spring. It is generally listed in early spring. Toon in early spring is the most tender and the most tender. Xiangxiang, you will not see the toon silk when you pick it up, so we can use this method to determine whether toona sinensis is old.

What nutrition is toon

Toon tastes bad, but the reason why it is so popular is mainly because toon’s nutrition is relatively high, often eating toon buds can appetizing and refreshing, expelling wind and dehumidification, hemostatic Qi, fire and detoxification effect. The rich vitamins, carotene, iron, phosphorus, calcium and other nutrients contained in toona sinensis also contain protein, fat, carbohydrates, which can lubricate the skin, anti-aging and nourishing yin.

Spring is the golden period for nourishing the liver, and toon is also a vegetable that protects the liver. It has inhibitory effects on pneumococcus, typhoid, dysentery bacillus, etc., not only can protect the liver, lungs, spleen, blood, and muscles, but also treat High fever, dizziness and other diseases, so toon is so popular in spring to absorb the rich nutrition of toon and to prevent physical illness.

Hometown practices

Toon is a precious dish that is more earthy than other vegetables. Common toon is common in many ways, such as salted toon, tofu with tofu, scrambled eggs with toon, steamed eggs with toon, shredded chicken with tofu, and fried tofu Wait.

The practice of toon can be made according to your own taste, and the most favorite way of eating toon is the stuffed egg of toon, which tastes fresh and delicious.

The practice of toon stuffy eggs

  • Material
  • Toon
  • Saltmonosodium glutamate
  • Soy sauce
  • Egg
  • Ginger
  • Garlic
  • Sweet potato flour

1. Clean the toon, then cut it into pieces and put it in a bowl.

2. Beat the 2 eggs into a bowl, then put the sliced ​​toon toon, then add the appropriate amount of salt, monosodium glutamate, soy sauce, ground ginger, minced garlic, and sweet potato flour.

3. Prepare an appropriate amount of warm water, pour in and stir quickly.

4, open the fire to heat the pan, (the best is to use a pan, the kind of non-stick pan. “After the oil is boiled, pour the toon into the pan and fry it.


The toon in early spring is the tenderest and the most fragrant. You will not see the toon silk when you pick it up, so we can use this method to determine whether the toon is old.

How to make Fried Oil Corners Recipe

Introduction to the recipe

With millions of wealth, today we are going to introduce fried oil corners, which is a traditional classic new year snack, because it looks like a wallet and ingot, so it has great luck and good fortune. Let it often appear on the worship table of the gods.

Before the Spring Festival, people like to chat at home and wrap the oil horns, and then put them in the oil pan to fry, making people experience joy and affection.

Traditional oily fillings are relatively simple, generally peanut rice, black sesame and white sugar. Today’s oily corners have been improved and innovated, and the filling is filled with other flavorings such as coconut, white sesame, and so on. Will be more fragrant and delicious. Here we need to remind everyone that the peanut rice must be stir-fried in advance and then crushed, but do not crush it too much, and it must not be aged peanut rice, otherwise it will have an oily taste and affect the taste; black and white sesame must be Separately stir fry, and choose a more delicate and aromatic type of coconut.

Because lard is added when pastry is opened, everyone only needs to add vegetable oil when frying, no need to add lard, otherwise it will be particularly greasy and affect the taste. After pouring the vegetable oil, heat the oil and put it first Put in an oil angle, if it can float, it means that the oil temperature is just right.

At this time, you can pour all the oil angle into the pot, and cook on high heat until all of it rises, and then turn to low fire and fry.

The whole frying process takes only 20 minutes, but in these 20 minutes, do not think that you can swipe your cell phone to rest, because you need to constantly stir in one direction when frying, the purpose is to make all The oil corners are evenly heated. Make sure you can’t stop completely after it comes out.


  • 750 grams of flour
  • 150 grams of lard
  • 4 eggs, appropriate amount of peanuts
  • 2 tablespoons of sesame
  • 1 tablespoon of sugar and appropriate amount of water
  • 3 pounds of flour
  • 1 pound of pork paste
  • 6 eggs
  • 1 pound of peanuts
  • Half a pound of coconut
  • White sand Half a catty of sugar
  • Half a catty of skinless mung beans
  • 700g of flour
  • 6 eggs
  • 150g of lard
  • 200g of white sugar
  • Appropriate amount of peanut oil
  • Appropriate amount of peanuts
  • Appropriate amount of cooked white sesame and appropriate amount of sprites

Method to Make Frying Oil Angle:

1. Prepare 750 grams of flour, 150 grams of lard, 4 eggs, appropriate amount of peanuts, 2 tablespoons of sesame, 1 tablespoon of sugar, and an appropriate amount of water, then stir-fry the peanuts in the pot, and then crush them in red.

2. Separate the black and white fat and stir-fry the scent. Then pour into the ground peanuts, stir in the white sugar at the same time, put the lard in the flour, stir in the eggs, pour in the water, and knead into a smooth

3. Wake the dough for another 20 minutes, then divide it into even small doses, flatten with the palm of your hand, roll it into a circle with a rolling pin, put in the filling, squeeze the lace, and wrap it into an oily angle.

4. Put it into the oil pan and fry it. Don’t let the oil temperature be too high when frying, so as not to cause cracking of the oil corner.

Method to Make Frying Oil Angle

1. Prepare 3 pounds of flour, 1 pound of pork paste, 6 eggs, 1 pound of peanuts, half a kilo of shredded coconut, half a pound of white sugar, and half a pound of skinless mung bean. More crunchy

2. Then mix flour, eggs, lard and water, knead into a smooth dough, cover with a wet cloth and wake up for 30 minutes, then knead into strips and divide into small doses.

3. Then use a rolling pin to roll into small round pieces. Peanuts are fried in a pot and chopped. Mung beans are cooked in a pressure cooker. Stir-fry over low heat. Mix the peanut rice bean paste with shredded coconut.

4. Put white sugar and continue to stir evenly, wrap it in the oil pan, and fry it for a quarter of a minute on low fire.

Method to Make Frying Oil Angle

1. First prepare 700g of flour, 6 eggs, 150g of lard, 200g of sugar, appropriate amount of peanut oil, appropriate amount of peanuts, appropriate amount of cooked white sesame, and appropriate amount of sprite, and then pour the flour into a cutting board

2. Dig a hole in the middle, pour an egg into the hole, knead and then pour in an egg, continue to knead the dough, add the lard in batches, knead for a while and pour a little sprite

3. Knead and smooth for at least 40 minutes. After putting the peanuts in the pot, slowly stir fry to remove the red clothes. Put in a blender and crush, add sugar and sesame, and stir well.

4. Press the dough flat, roll it thin with a rolling pin, press the shape out with a bottle cap, and then put the filling in the bag. Then heat the pot and pour into the peanut oil.

5. Fry in the oil corner. When you fry, keep turning it until it turns a little golden brown. Then remove the dry oil.

How to make Sweet Potato Recipe

Introduction to the recipe

Mochi is a snack made from glutinous rice flour and various starchy ingredients. It is soft and sticky, fragrant and smooth, and full of elasticity. It is very suitable for the taste of the public. “mochi”, which is translated as mochi, is named after it. It is also a well-known traditional snack in Taiwan, and because of its warm nature, there is no need to worry about getting angry. Today, let ’s take a look at the practice of mochi in Taiwan.


  • 80 grams of glutinous rice flour
  • 20 grams of corn starch
  • 35 grams of granulated sugar
  • 10 grams of butter
  • 140 grams of pure milk
  • 2g of matcha powder
  • 85g of glutinous rice flour
  • 15g of cassava flour
  • 25g of powdered sugar
  • 120g of milk, salad 5g of oil
  • 4g of matcha powder
  • 15g of glutinous rice flour
  • 15g of powdered sugar
  • 100g of water
  • 1 egg yolk
  • 2 mangoes
  • 120g of glutinous rice flour
  • 20g of corn starch
  • 200g of coconut milk
  • 150g of coconut milk
  • 22g of butter
  • 60 grams of powdered sugar and 70 grams of milk


Method to make Mochi:

1. Prepare 80 grams of glutinous rice flour, 20 grams of corn starch, 35 grams of granulated sugar, 10 grams of butter, and 140 grams of pure milk. Then pour glutinous rice flour, corn starch, white sugar, and pure milk into large portions. Inside the basin

2. Wait for a few minutes and mix with a spatula until there are no particles, and then leave it for another 5 minutes, continue to stir evenly, then put it in a pot and boil over medium heat to steam

3. The whole steaming process can allow the batter to solidify in about 20 minutes. Then remove the mochi potatoes, put the butter while it is hot, wait for the butter to melt completely, scrape it evenly, knead it into a ball, put it in a fresh-keeping bag, and continue to knead it evenly. Just fine.

Method to make Matcha Mochi:

1. Prepare 2g matcha powder, 85g glutinous rice powder, 15g cassava powder, 25g sugar powder, 120g milk, 5g salad oil, 4g matcha powder, 15g glutinous rice powder, 15g sugar powder, and 100g water

2. First mix matcha powder, glutinous rice powder, and tapioca flour, then sieve, then add sugar powder and mix well, pour pure milk and continue mixing until there are no particles at all.

3. Pour in oil and mix well, then wrap with cling film and put it in the pot for 10 minutes on high heat. If the block can be easily inserted, it means it is steamed.

4. Stir the glutinous rice flour, matcha powder, and icing sugar evenly. Pour in water and stir well. Pour into a pot. Turn on low heat and cook while stirring. This will avoid sticking to the bottom of the pan.

5. Boil until it is sticky, knead the steamed hemp potatoes into balls, then press flat, put in the filling, squeeze the mouth, continue to knead round, put in the cooked glutinous rice flour and roll.

Method to make Mango Mochi:

1. Prepare 1 egg yolk, 2 mangoes, 120 grams of glutinous rice flour, 20 grams of corn starch, 200 grams of coconut milk, 150 grams of coconut syrup, 22 grams of butter, 60 grams of powdered sugar, and 70 grams of milk

2. Put the butter in a bowl, heat it with heat-shielded water until it melts, then add egg yolk, pour milk and coconut milk, add sugar powder and stir well, then sieve into glutinous rice flour

3. At the same time, add corn starch and continue to mix into a paste, wrap it in plastic wrap, put it in a pot, steam for 20 minutes on medium heat, stir with a chopsticks clockwise and put in the refrigerator for one hour

4. Spread a little oil in your hands, then take the dough out of the refrigerator, divide it into small doses, press flat with your palm, put in the mango, wrap and close it, and roll it into the coconut.


The nutritional benefits of mochi: Because the main ingredient of mochi is glutinous rice flour, the nutrition of mochi is similar to that of glutinous rice. Protein and a variety of carbohydrates, so it can provide timely nutrition and energy for the body, and can also prevent frequent urination and night sweats.

How to eat mochi: It can be eaten directly, or you can wrap it with some shredded coconut and matcha powder, and it is recommended to eat with water or other drinks to prevent indigestion. And because the shelf life of mochi is relatively short, it must be eaten as soon as possible, if it is not finished, it needs to be stored in the refrigerator.

Make Authentic Wuhan Hot Dry Noodles

Introduction to the Recipe

They are premature snacks with Wuhan characteristics. Hot dry noodles is one of Wuhan’s most famous foods, an integral part of the lives of Wuhan people, and has become a representative of Wuhan food in their minds among the representatives of snacks in the country.


  • 150 grams of alkaline water
  • the amount of mustard
  • the amount of sour beans
  • half a teaspoon of salt
  • 1 tablespoon of raw soy sauce
  • 2 teaspoons of soy sauce
  • 2 tablespoons of sesame oil
  • 5 grams of shallots
  • 2 tablespoons of sesame sauce and 1 tablespoon of chili sauce

The practice of hot dry noodles:

Fresh noodles

2. Add one tablespoon of sesame oil and mix well

3. Steam in a steamer on high heat for 10 minutes. Steam the dough with chopsticks and let it cool. (You can also cook it in the pot for 1-2 minutes until the seven or eight is mature. I think the steaming is more vigorous, and the steamed noodles are better.

4. Mustard, Sour Beans (Please click: Homemade Sour Beans)

5. If you like spicy food, you can mix mustard and sour beans with chili oil or chilli sauce

6. Finally, mix the sesame sauce with sesame oil, soy sauce, soy sauce and salt. Put the dry noodles in the pot again and cook for about 1 minute. Once cooked, don’t cook too soft. Remove into a bowl and serve.


1. The origin of hot and dry noodles is the same as that of many Chinese and foreign cuisines. It is a beautiful accident. Someone accidentally knocked over the sesame oil pot and spilled the oil on the cooked noodles. The next day, after reheating these noodles and mixing them into the seasoning, it turned out to be unexpectedly delicious. surface.

2. The steps of hot dry noodles are very simple, but the degree of noodle cooking directly affects whether the hot dry noodles are delicious or not, not too soft or too hard. A lot of sesame sauce is enough to taste. Seasoned with spicy radish, sour beans, mustard shreds, etc., and finally a bowl of rice wine slips and sew, this is too early, it is perfect.

How to Make Good Noodles and Delicious Pasta Easily

Introduction to the recipe

Noodles originated in China and have a history of over 4,000 years. There are many ways to make it, which can be served cold or cooked. In addition, noodles are convenient to eat and rich in nutritional value, and are favored by a large number of eating and drinking friends.
Noodles are a low-calorie cuisine, which is lower in calories than rice. And the noodles are easy to digest, suitable for friends who need to lose weight. The following is a detailed explanation of the practice of the two noodles for everyone.

The practice of beef noodles in tomato sauce:

1. Prepared ingredients include noodles, beef, tomato, and butter.

2. Put the fresh beef under running water and rinse the blood on it. Place the cleaned beef on a cutting board and cut into small pieces with a knife. Add a few raw soy sauce and cooking wine one by one and pinch them by hand, and marinate for about ten minutes.

3. Remove the root pedicle of the tomato and soak it in the salt water to remove the pesticide residue on the surface. Rinse the soaked tomatoes under running water and cut into small cubes with a knife. You can also place the tomatoes in boiling water, simmer the water again, and then peel off the outer skin of the tomatoes and use a cooking machine to break them.

4. Peel the outer skin of garlic and chop it into pieces with a knife. Soak celery in clear water, wash the sediment and impurities from it, and cut into small grains.

5. Remove the butter from the refrigerator and put it in the wok. After the butter slowly melts, add some minced garlic to stir fry. After the scent begins to radiate, you can put all the beef kernels into the oil pan and stir-fry quickly on high heat.

6. After the beef is fried, you can pour the diced tomatoes into the pot. While frying, stir with a shovel, after the tomato juice. At this time, add the celery grains, broth, salt, cooking wine, and pepper into the pot. Add a little chicken essence for freshness, stir fry and turn off the heat.

7. Take another cooking pot and pour an appropriate amount of water into the cooking pot. After the water has boiled and boiled, place the noodles in the pot and cook until completely broken, then remove and place in a large bowl. Marinate the beef prepared in tomato sauce on the noodles and serve.

The practice of Chongqing noodles:

1, prepared ingredients are noodles, pork bones, pepper noodles, sesame, peanuts, winter vegetables, mustard, coriander.

2. Put the prepared pork bones under running water, and rinse the blood and water from it. Place the pork bones in a pot, add appropriate water, and add a little ginger and spring onions. Stew for an hour at high fire. After the soup in the pot has boiled, change to low heat and slowly simmer for half an hour.

3. In a small bowl, add some chili noodles and sesame one by one and mix with chopsticks. The specific amount of pepper noodles should be determined according to the individual’s degree of spiciness.

4. Pour the right amount of cooking oil into the wok, and heat the oil to 70% to 80%. Drizzle the hot oil in a bowl filled with chili noodles and stir well to make oily seeds.

5. Use the remaining cooking oil in the pan and put the peanut rice in the pan. Slowly stir fry until the fragrance begins to radiate. You can then take out the peanuts, put them in a fresh-keeping bag, and crush them with a rolling pin. Or you can put it in the cooking machine and crush it into pieces.

6. Take another small bowl and add the onion, garlic, ginger, peppercorns, winter vegetables, mustard, crushed peanuts, soy sauce, vinegar, hot pepper and sesame oil one by one.

7. Pour a sufficient amount of water into the cooking pot, and after boiling, it will start to bubble. Put the dough into boiling water, and then put the cleaned vegetables into the water. Once the noodles are cooked, they can be removed to control the moisture. Pour the big bone soup that was previously stewed in the bowl and pour the seasoning. Put the cooked noodles in a soup bowl, sprinkle some coriander leaves and serve.

How to make Classic Noodles Recipe at home

Introduction to the recipe

The hand-rolled noodles are endlessly memorable by countless people because of their refreshing energy, and the hand-rolled noodles have also become a home. After all, I can eat a bowl of hand-rolled noodles that my mother personally rolls, and I always feel so happy, but Few people seem to roll out at home now.

Some people may think that it is very difficult to make roll noodles at home, but in fact, it is very simple to master the method. Today, I will introduce the method of roll noodles to everyone. It is absolutely flexible and chewy.


  • 500g of flour
  • 5g of salt
  • 3g of alkali

The practice of rolling noodles:

1. Prepare 500g of flour, 5g of salt, and 3g of alkali. Pour the water into a bowl, add the salt, add the alkali and stir well, and then pour the flour into the large bowl.

2. After that, pour in the salt and water that you just adjusted and stir with chopsticks. Finally, make a little hard dough and cover it. Leave it for half an hour until the dough becomes soft.

3. Take out the dough, divide it into even small doses by hand, and then use a rolling pin to roll into even slices, then sprinkle some dry flour to fold it, and then put the rolling pin in front of the dough

4. Cut the noodles straight with a knife, sprinkle some dry flour, pull one end of the noodles onto the rolling pin, lift the noodles by hand, shake off the excess flour, and place the noodles on the curtain.

Intimate tips:

1. It is recommended to roll the noodles at any time and do not make too much at one time. After all, the dried noodles will taste much worse, but if you accidentally make more, you can put the rolled wet noodles in the food bag. And then put it in the refrigerator to freeze. When you want to eat, you can directly pour it into boiling water without thawing.

2. Because the hand-rolled noodles are wet noodles, everyone needs to pour more water than normal noodles when cooking.

The practice of rolling noodles:

1. Prepare 260 grams of flour and 105 grams of water at room temperature. Pour the water slowly into the flour, knead the dough, and cover with a damp cloth for half an hour. You can knead for a while during the fermentation process.

2. After fermentation, knead round with your hands, and then press with your palm for a while, then roll out with a rolling pin to form a thin state around the middle, and then roll up with a rolling pin

3. Every time you roll it up and push it forward, you must push the dough along the side of the rolling pin on the rolling pin, and then push it to the ends of the rolling pin.

4. After unrolling the round noodles, move the rolling pin clockwise to the left and roll it up again to ensure that the noodles are rounded. Fold the rolled noodles with the rolling pin and cut them.


1. Generally the flour is twice the water, but it depends on your own flour.

2. When you roll the noodle, you need to keep your hands on the side, that is, your hand should be placed on the edge of the dough of the rolling pin a little bit to roll out.

3. When mixing, pour water slowly, add a little bit, never pour into it all at once.