The main effect: warm blood, warm and stomach
Recommended crowd: cold winter limbs, blood deficiency
Ingredients: 500 grams of fresh lamb with skin, 1 eel, Codonopsis 30 grams, ginger 10 grams, parsley 10 grams, white vinegar, pepper, cooking wine amount (3 to 4 people).
Production method: Squid go to the viscera and fry until it is double-sided and golden yellow; then clean the lamb ribs, put them into small pieces and put them into the pot. Add cold water and cooking wine to boil and remove the blood foam. Wash and scoop up; drain the lamb into a pan and stir fry, add 1000ml of clean water, add ginger and pepper, heat over and boil for 1 hour. Put the squid 25 minutes before pan and add salt and white vinegar. Seasoning, and finally sprinkle with parsley.
Feature comments: Fresh fish and sheep is said to have originated in Huizhou in the Qing Dynasty. At that time, a farmer crossed the river with four sheep. One of the sheep fell into the river and was eaten by the fish. Then there was a fisherman in this net fish. When they came home to cook, they found that there was a lot of mutton in the fish's belly. The boiled meat was crispy and crisp, and the soup was delicious. Because fish and sheep just form a fresh word, this kind of food mix is ​​called "the best in the world," and has now become one of the classic inheritances of Chinese food culture. The squid in the material can warm the stomach and spleen, and the spleen and stomach of the fish is fresh. The fish is rich in nutrition and easy to digest; the mutton can strengthen the kidney, strengthen the yang, warmse the blood, and eat in the winter can enhance the physical strength and resist cold; the dangshen is sweet and can be used. Bu Zhong Yi Qi and Wei Sheng Jin. The combined use of the three has the effect of warming the cold and replenishing the spleen and stomach. It should be noted that picking squid is critical, and in order to prevent excessive levels of mercury in fish, it is recommended to choose 200 to 350 grams of squid.
Recommended: Clinical Nutrition Department of Guangdong Provincial Hospital
Amino acid additives are used in feed to balance or supplement a particular production purpose of the required nutrients. The main amino acids added in the feed are: lysine, tryptophan, methionine, threonine these limiting amino acids. Amino acids are the basic building blocks of proteins. The essence of protein nutrition is amino acid nutrition. The core of amino acid nutrition is the balance between amino acids.
The balance of amino acids in natural feed is very poor. Almost all of them are not balanced. The animal body in the limited feed can not synthesize themselves.
They can only rely on eating intake of amino acids. The amino acid content of natural feed is very different, each is not the same, because of different kinds, different ratio of natural feed composed of full price compound feed, although try to mix according to the principle of amino acid balance, but their various amino acid content and the proportion between amino acid is still variable, various. Therefore, amino acid additives are needed to balance or supplement the requirements for a particular production purpose.
feed amino acides Lysine,feed amino acides Tryptophan,high quality Threonine
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