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How to Cook Clams Deliciously
I remember the first time I had clam soup, it was incredibly flavorful. Just seeing the tender white clams in the broth was enough to whet my appetite. When I asked my grandmother who lived by the sea how to cook clams deliciously, she shared a variety of methods like stir-fried clams, steamed clams, and spicy clams, making my mouth water. Among all these ways to prepare clams, my favorite is still the clam soup I had for the first time.How to Cook Clams Deliciously: Home-Style Clam SoupIngredients300 grams of clams, 1/2 yellow pepper, 1/2 green pepper, ginger, salt, cooking wine, sesame oil (all in appropriate amounts).Cooking Method1. Clean the clams; shred the ginger and set aside; remove the seeds from the peppers, clean them, and slice them into strips.2. Heat a small amount of sesame oil in a pot, add the green and yellow pepper slices and stir-fry briefly. Add an appropriate amount of water and bring to a boil.3. Add the clams, ginger shreds, salt, and cooking wine, and cook until the clam shells open. Switch to low heat and cook for about 2 more minutes before turning off the heat immediately.The Secret to Cooking Delicious Clam SoupWhen… -
# Menghai County Pu’er Tea Tasting Culture ②
In the vast river of tea culture, Pu'er tea stands out with its unique flavor, long history, and profound cultural heritage, becoming a shining gem in China and the world's tea community. Menghai is one of the original birthplaces and core production areas of Pu'er tea, where its unparalleled natural environment has nurtured countless premium teas that are highly sought after. The "Menghai Tea Stories" column will provide insights into various aspects of Pu'er tea, including its historical and regional cultures, processing techniques, brand development, trade, ethnic tea culture, health benefits, tasting culture, spiritual significance, and Menghai's own tea culture construction. We will take you on a journey through the history of Pu'er tea, reveal the complex and meticulous tea-making process from fresh leaf picking to initial processing and final refinement, and analyze the flavor differences and collection value of Pu'er teas from different years and regions... helping you become an expert in the Pu'er tea field. Let us embark together on a unique exploration of Pu'er tea. ## A. Smell the Aroma ### Basic Procedure for Smelling Aroma To smell the aroma, hold the cup containing the tea liquor with one hand and lift the lid with the other.… -
Kazuo Purple Clay
Basic Introduction to Kazuo Purple Clay Purple clay and pottery in Kazuo County have a long history, dating back to the prehistoric Hongshan Culture period. A large number of pottery artifacts have been unearthed from the sacrificial site at Dongshan觜 and the Niuheliang site in Kazuo County, including cylinder jars, slanted mouth vessels, pots, dou (a type of vessel), covered jars, nude female figures, and clay goddesses. During the Hongshan Culture period, the pottery was mainly composed of sand-mixed gray pottery and mud-quality red pottery, with the latter accounting for a larger proportion than the former. Product Features Kazuo purple clay products are high-temperature pottery made from purple clay ore through multiple processes. The ore appears in various colors such as purplish-red, dark purple, vermilion, etc. It has a fine and hard texture with a closely packed granular structure. It is fired at a high temperature, with the vitrification temperature approaching that of porcelain, thus making it a high-temperature pottery. Due to the evenly distributed sandy particles in the raw material, the surface remains clear and smooth after firing, with a refined and elegant appearance. Because the purple clay ore comes in many colors, people make full use of the… -
How to Make Steamed Taro with Chopped Pepper
The steamed taro is fragrant, soft, and glutinous when cooked. However, eating it plain can be a bit monotonous. This is where the chopped pepper comes in – the soft and glutinous taro paired with the spicy flavor of chopped pepper creates an explosion of fiery heat in your mouth, leaving an extraordinary sticky sensation.Method 1 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a little red pepper, green pepper, bird's eye chili, and chili pepper, an appropriate amount of oil, a little salt and sesame oil.Steps1. Wash the taro and boil it in boiling water for 20 minutes. Remove and let it cool.2. Cut the green pepper and red pepper into rings, and chop the bird's eye chili and chili pepper.3. Peel the taro, slice it, and place it on a plate along with various peppers.4. Add oil and salt to the plate, mix well, and steam it in a pot for half an hour.5. After removing from the pot, drizzle with sesame oil.TipsMixing different types of peppers makes the dish quite spicy. Those who are less tolerant should try a small amount.Method 2 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a… -
Characteristics of Banpen Ancient Tree Tea
Banpen ancient tree tea features:full-bodied dry leaves, with an appearance of glossy, fat, and downy strands. Taste: sweet and fragrant upon entry, with a slight bitterness when swallowed, followed by a lingering sensation of sweetness and comfort throughout the mouth. Qi (energy): restrained, subtle, and not showy. Bitterness and Astringency: the bitterness is mild, and the astringency is weak. Aftertaste: the return to sweetness is slow but more enduring, profound, and enduring. Introduction to Banpen Ancient Tree Tea The Banpen tea mountain is located in Menghai County, Menghun Town, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, and is a Laohu ethnic village. It is about 3 kilometers away from the Ban Zhang Village, at an altitude of 1760 meters, just 100 meters lower than Old Ban Zhang. Its ancient tea garden is tightly connected to the Ban Zhang ancient tea garden. Banpen was originally considered only a companion to Ban Zhang. However, in recent years, Banpen has gained a reputation that makes it a sought-after destination for tea lovers, elevating its status significantly! The old Banpen Village sits at an altitude of 1760 meters, with yellow-brown soil, clouds and mist, abundant rainfall, and a dense canopy of primary forest providing moderate… -
The Most Authentic Method to Make Steamed Pork with Rice Flour
This dish is relatively simple to prepare and requires steaming until the meat is tender. Its distinctive features include a bright red color, a slightly spicy and savory taste. The pork is rich yet not greasy, easily melts in your mouth, and the sweet potatoes add a touch of sweetness and a soft texture. You can also substitute the sweet potatoes with peas or pumpkin. Additionally, there's no need to add extra salt as Pixian broad bean paste and fermented tofu juice are already sufficiently salty. Steamed pork rice flour and Pixian broad bean paste can be found in supermarkets. Ingredients for Steamed Pork with Rice Flour 300 grams of pork belly with skin, 200 grams of sweet potatoes, 5 milliliters of vegetable oil, 60 grams of steamed pork rice flour, 5 grams of chopped Pixian broad bean paste, 10 milliliters of fermented tofu juice and half a piece of fermented tofu (4 grams), 1 gram of Sichuan pepper, 5 grams of minced ginger, 5 grams of minced scallion, 1 gram of white pepper How to Make Steamed Pork with Rice Flour 1. Clean the pork belly with skin and slice it into pieces that are 4 centimeters wide and… -
Relieve Bitter Taste in Mouth by Massaging Four Acupoints
A bitter taste in the mouth refers to the symptom of a perceived bitterness, which is a common clinical condition. Many people experience bitterness and dryness in their mouths upon waking, affecting their appetite and causing significant distress to their mood and daily life. A bitter or dry mouth can be triggered by eating spicy food, "getting heat" (a TCM term for inflammation), staying up late, excessive alcohol consumption, emotional stress, anger, and other factors. It is also a symptom of diseases such as cholecystitis, liver cirrhosis, gastroesophageal reflux disease, chronic gastritis, Helicobacter pylori infection, and gingivitis. Therefore, it requires attention. While actively treating the underlying disease, massaging acupoints like Yanglingquan, Qiuxu, Ligou, and Laogong can effectively alleviate a bitter taste in the mouth. Traditional Chinese Medicine (TCM) Understanding of Bitter Taste in Mouth According to TCM, a bitter taste in the mouth is commonly seen in cases of damp-heat, particularly when there is an excess of fire in the heart, liver, and gallbladder. When accompanied by irritability and insomnia, it indicates an upward inflammation of heart fire. When accompanied by irritability, quick to anger, and flank pain, it suggests an excess of liver and gallbladder fire. Since bile tastes… -
“The Love Spot” and “Chastity”
... (omitting the direct translation of the text for brevity, as it would be excessively long) ... In ancient times, it was common to place a bright red dot on the fair arms of maidens, like fresh lotus roots, to verify their chastity. This was known as the "Love Spot." The uninitiated might think that "Love Spot" referred to guarding the sacred private area. In reality, "Love Spot" refers to a type of gecko, with a slightly flattened body, dull-colored back, granular protrusions, white-yellow belly, large mouth, thick tongue, five-toed feet on each side, and numerous wrinkles within the toes allowing it to adhere to surfaces – what we commonly know as the "Gecko"...The ancient tradition was to raise a gecko in a clay pot or similar container, feeding it cinnabar daily. Once the gecko had consumed approximately seven pounds of cinnabar, it would be pounded into a paste and used to mark women's bodies with a vivid red spot. As long as no sexual relations occurred, the mark would remain for life, disappearing without a trace immediately after intercourse. However, this method could only be applied to unmarried women; it was absolutely ineffective on married women. This practice gained…
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