CN104336607A - Internal heat relieving and dryness moistening celery and lily medicated food - Google Patents
Internal heat relieving and dryness moistening celery and lily medicated food Download PDFInfo
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- CN104336607A CN104336607A CN201410535349.5A CN201410535349A CN104336607A CN 104336607 A CN104336607 A CN 104336607A CN 201410535349 A CN201410535349 A CN 201410535349A CN 104336607 A CN104336607 A CN 104336607A
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- celery
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- carrot
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 63
- 235000010591 Appio Nutrition 0.000 title claims abstract description 63
- 241000234435 Lilium Species 0.000 title claims abstract description 61
- 235000013305 food Nutrition 0.000 title abstract 5
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 62
- 244000000626 Daucus carota Species 0.000 claims abstract description 30
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 30
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 29
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 29
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 29
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 210000004185 liver Anatomy 0.000 abstract description 8
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000005856 steroid saponins Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an internal heat relieving and dryness moistening celery and lily medicated food, belonging to the technical field of medicated foods. The celery and lily medicated food is capable of nourishing liver, relieving internal heat and moistening dryness. According to the technical scheme, the internal heat relieving and dryness moistening celery and lily medicated food comprises the following raw materials in parts by weight: 80-120 parts of celery, 30-80 parts of lily, 40-60 parts of carrots, 30-70 parts of cashew nuts and 3-5 parts of wolfberries.
Description
Technical field
One of the present invention is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, belongs to herbal cuisine technical field.
Background technology
The medical value beginning of the officinal lily of lily is loaded in the Shennong's Herbal of Han dynasty, and its note lily " main perverse trend abdominal distension, pained, sharp stool and urine, tonifying middle-Jiao and Qi.Except edema cranium is swollen, the full fever and chills of ruffian, the whole body pain, control hundred kinds of diseases, warm lung is only coughed, and lily enters the heart channel of Hang-Shaoyin, cold nature, the traditional Chinese medical science is thought: lily have moisten the lung and relieve the cough, clearing away the heart fire and tranquillizing, tonifying middle-Jiao and Qi function, lung rash chronic cough can be controlled, cough saliva phlegm blood, dysphoria, palpitation with fear, the disease such as wandering, beriberi edema.With general vegetables ratio, protein content is apparently higher than other vegetables.Containing the abundant material such as steroid saponin, polysaccharide, flavones, also containing several mineral materials such as VB1, VB2, VC, β-carrotene, multiple alkaloid, phosphorus, calcium, iron in lily, in lily, fat content is extremely low, generally be no more than 1%, therefore, investigate from the viewpoint of nutrition and health care, lily is a kind of wholefood resource containing high protein and low fat and plurality kinds of health care composition.
Celery has another name called western celery, it is nutritious, be rich in the nutriments such as protein, carbohydrate, mineral matter and multivitamin, also containing celery oil, its taste cool in nature is sweet, nontoxic, enter lung stomach, Liver Channel, there is effect of calming liver and clearing heat, eliminating phlegm and keeping the adverse QI downwards, stomach invigorating diuresis, expelling wind and removing dampness, calm step-down.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind of Sautéed Lily Bulbs and Celery herbal cuisine having nourishing the liver and fall fire, moisturize.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: one is fallen fire and moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 80-120 part, lily 30-80 part, carrot 40-60 part, cashew nut 30-70 part, matrimony vine 3-5 part.
Preferably, one is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 90-110 part, lily 40-70 part, carrot 45-55 part, cashew nut 40-60 part, matrimony vine 3-5 part.
Fall the preparation method that Sautéed Lily Bulbs and Celery herbal cuisine moisturized by fire, in accordance with the following steps: the silk drawing celery back, cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
The main creation of the present invention is selected and is herbal cuisine side above, and the consumption of flavouring monosodium glutamate, chickens' extract, salt also can adjust according to individual taste, also can add other flavorings, but is not preferably spice.
Effect of Chinese medicine auxiliary material of the present invention is as follows:
Lily: sweet, the micro-hardship of taste, is slightly cold; There is Yin nourishing and lung moistening; Effect of clearing away the heart fire and tranquillizing.
Carrot: taste is sweet, have invigorating the spleen and in; Nourishing liver for improving eyesight; Preventing phlegm from forming and stopping coughing; Clearing heat and detoxicating.
Cashew nut: light is flat.There is preventing malaria desinsection, cure mainly malaria.
Matrimony vine: property is put down, and taste is sweet; Have nourishing liver and kidney, benefiting shrewd head.
Compared with prior art the present invention has following beneficial effect: the Sautéed Lily Bulbs and Celery herbal cuisine made through herbal cuisine of the present invention, has nourishing the liver and falls fire, moisturizes effect.Sautéed Lily Bulbs and Celery herbal cuisine in the present invention changes the restriction of traditional auxiliary material, by increasing carrot, the auxiliary material such as cashew nut and matrimony vine, auxiliary material matches with effect of celery, lily itself, enhance nourishing the liver effect of Sautéed Lily Bulbs and Celery itself, original Sautéed Lily Bulbs and Celery is not suitable for person with Spleen Deficiency and eats, and by increasing carrot, making Sautéed Lily Bulbs and Celery also go for person with Spleen Deficiency and eating.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 80 parts, lily 30 parts, 50 parts, carrot, 50 parts, cashew nut, matrimony vine 5 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Embodiment 2
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 120 parts, lily 80 parts, 40 parts, carrot, 30 parts, cashew nut, matrimony vine 4 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Embodiment 3
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 100 parts, lily 50 parts, 60 parts, carrot, 70 parts, cashew nut, matrimony vine 3 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Embodiment 4
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 90 parts, lily 40 parts, 55 parts, carrot, 60 parts, cashew nut, matrimony vine 5 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Embodiment 5
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 110 parts, lily 70 parts, 45 parts, carrot, 40 parts, cashew nut, matrimony vine 5 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Embodiment 6
One is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, comprises the raw material of weight: celery 100 parts, lily 50 parts, 50 parts, carrot, 50 parts, cashew nut, matrimony vine 5 parts.
Preparation method is: the silk drawing celery back, and cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (3)
1. fall fire and moisturize a Sautéed Lily Bulbs and Celery herbal cuisine, it is characterized in that: the raw material comprising weight: celery 80-120 part, lily 30-80 part, carrot 40-60 part, cashew nut 30-70 part, matrimony vine 3-5 part.
2. one according to claim 1 is fallen fire and is moisturized Sautéed Lily Bulbs and Celery herbal cuisine, it is characterized in that the raw material comprising weight: celery 90-110 part, lily 40-70 part, carrot 45-55 part, cashew nut 40-60 part, matrimony vine 3-5 part.
3. according to claim 1 and 2ly a kind ofly fall the preparation method that Sautéed Lily Bulbs and Celery herbal cuisine moisturized by fire, it is characterized in that in accordance with the following steps: the silk drawing celery back, cut sth. askew in flakes by celery, then blanching is stand-by; Fresh lily bulb is sent out or taken to lily bubble stand-by; Juice is got by soaked for matrimony vine; Carrot stripping and slicing is stand-by; After cashew nut being put into the fried perfume (or spice) of deep fat, take out stand-by; Burn deep fat two soupspoon, the carrot block cut is fried half a minute, then add celery and cashew nut and stir-fry add monosodium glutamate, chickens' extract seasoning after ripe, juice soaked for matrimony vine is poured into, last thicken soup, after drenching bright oil, take out i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535349.5A CN104336607A (en) | 2014-10-13 | 2014-10-13 | Internal heat relieving and dryness moistening celery and lily medicated food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535349.5A CN104336607A (en) | 2014-10-13 | 2014-10-13 | Internal heat relieving and dryness moistening celery and lily medicated food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336607A true CN104336607A (en) | 2015-02-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410535349.5A Pending CN104336607A (en) | 2014-10-13 | 2014-10-13 | Internal heat relieving and dryness moistening celery and lily medicated food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336607A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091553A (en) * | 2006-06-23 | 2007-12-26 | 天津开发区帅嘉商贸行销有限责任公司 | A meal beneficial for diabetic to take and application method |
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
| CN102423073A (en) * | 2011-11-28 | 2012-04-25 | 李超建 | Diet for dietotherapy and health preservation |
| CN103169120A (en) * | 2013-04-18 | 2013-06-26 | 天津大学 | Preparation method of celery-lily drink |
-
2014
- 2014-10-13 CN CN201410535349.5A patent/CN104336607A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091553A (en) * | 2006-06-23 | 2007-12-26 | 天津开发区帅嘉商贸行销有限责任公司 | A meal beneficial for diabetic to take and application method |
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
| CN102423073A (en) * | 2011-11-28 | 2012-04-25 | 李超建 | Diet for dietotherapy and health preservation |
| CN103169120A (en) * | 2013-04-18 | 2013-06-26 | 天津大学 | Preparation method of celery-lily drink |
Non-Patent Citations (4)
| Title |
|---|
| 徐振刚编著: "《精选小炒掌中查 》", 31 January 2013, article "芹菜" * |
| 犀文图书编: "《蔬菜的200道食谱 》", 31 January 2013, article "西芹百合炒腰果" * |
| 赴安: "每期餐桌", 《开卷有益(求医问药)》, no. 07, 2 July 2006 (2006-07-02) * |
| 龙溪: "夏季消暑佳肴――西芹百合", 《医药与保健》, no. 07, 5 July 2000 (2000-07-05) * |
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Application publication date: 20150211 |