How to stir-fry Angelica sinensis
Among the health and wellness topics that have been hotly discussed on the Internet recently, Angelica sinensis as a traditional Chinese medicinal material remains highly popular. Many netizens are concerned about the eating methods of Angelica sinensis, especially the traditional process of "frying". This article will combine the hot content of the past 10 days to introduce the frying method of dong quai in detail, and attach structured data for reference.
1. Popular topics on the Internet in the past 10 days and hot topics related to Angelica
| keywords | Search volume trends | Main discussion platform |
|---|---|---|
| The effect of angelica | up 35% | Xiaohongshu, Zhihu |
| Method for frying Angelica sinensis | up 28% | Douyin, Bilibili |
| Angelica dietary therapy formula | up 20% | WeChat public account |
2. Detailed explanation of the frying method of Angelica sinensis
1.Material selection stage: Choose dry, mildew-free angelica slices, the ones produced in Minxian County, Gansu are the best. It has been mentioned in recent hot discussions that angelica segments with a diameter of 1-2cm are most suitable for frying.
2.preprocessing:
| steps | time | temperature |
|---|---|---|
| Rinse with water | 30 seconds | normal temperature |
| Drain | 2 hours | room temperature |
3.Frying process:
According to the latest methods recently shared by traditional Chinese medicine experts on short video platforms:
| stage | heat | duration | Status judgment |
|---|---|---|---|
| Early stage | Simmer | 5 minutes | Slightly soft |
| medium term | medium heat | 8 minutes | Aroma overflows |
| later stage | small fire | 3 minutes | The surface is slightly yellow |
3. Things to note (a hot topic among netizens recently)
1.Fire control: Many food bloggers have found that induction cookers are easier to control the temperature than open flames, and it is recommended that the power be controlled below 1200W.
2.Medicinal value retained: Traditional Chinese medicine experts remind that over-frying will destroy the ferulic acid and other active ingredients in Angelica sinensis. Just stir-fry until the surface is golden.
3.Storage method: The fried angelica should be stored in a sealed container. Recent test data shows:
| Storage method | shelf life | Active ingredient retention rate |
|---|---|---|
| vacuum packaging | 12 months | 95% |
| Ordinary sealed jar | 6 months | 85% |
4. Innovative frying methods (recently popular on the Internet)
1.Fried Angelica with Honey: Adding an appropriate amount of honey at the final stage of frying can enhance the blood-tonifying effect and has become a popular recipe in Xiaohongshu.
2.Angelica made with vinegar: Soaked in rice vinegar before frying, Douyin-related videos have been played more than 5 million times.
3.Compound frying method: Stir-fried with wolfberry and astragalus, the relevant articles on the WeChat public account have been read more than 100,000 times.
5. Expert advice
According to the recent guidance issued by the Administration of Traditional Chinese Medicine:
| crowd | Recommended dosage | Best time to eat |
|---|---|---|
| healthy people | 3-5g/day | 9-11 a.m. |
| The weak | 6-9g/day | 1 hour after meal |
Summary: Stir-frying Angelica should not only follow traditional techniques, but also combine modern research results. Various innovative methods that have been hotly discussed on the Internet recently have given new vitality to this traditional medicine. It is recommended to choose the appropriate frying method and eating plan according to your own body constitution.
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