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      "body": "Speaking of ice mix, never occasionally we notice there is one ingredient in the mix that is black or green, fine textured but elastic? Iyes, the name is grass jelly!\n\nIt is said that this grass is derived from the Hokkien Sienchau dialect that is often pronounced Chinese people in Southeast Asia. Ring itself in the original language is the name of the plant (mesona spp.) Which is the material for the manufacture of this gel. Well, it turns out this grass there are two kinds of Ma, green grass and black jellyfish (known as janggelan).\n\nFYI, Ma, the green grass is made from green cincal plants (cylea barbata), while the black rhinoceros is made of mesona plants, more particularly the meson palustris.\n![22046579_346913199080191_5809308992023314252_n.jpg](https://steemitimages.com/DQmVfqo2DxChMKxjGcjC6cYrQd4vNQZ26iCFdNXPL1ER7hL/22046579_346913199080191_5809308992023314252_n.jpg)\n\n\n>Green ring is useful as a natural antioxidant and antibiotic.\nThe black rings of this benefit are numerous. Black rings are commonly used for cough mixtures in traditional medicine. It could also be a drug high blood pressure, diarrhea, constipation, lowering fever, treating deep heat, overcoming flatulence and helping to treat malaria. For Mama who again diet, this black grass jelly is safe to eat because of low calorie, mineral content and high fiber.\n\nSometimes this grass can be made to drink alone without mixed like ice mix. Fresh still dapet kok let alone served while cold.\nwell I want to make my own grass jelly? !\nWe need to know first that the leaves of cincau can be harvested when turned into dark green color. The processor is quite easy and fast. Does not require many stages. Most importantly make sure first leaves, Ma. Because the leaves are quite old it can produce a good gel.\n\n# Here are the steps to make gel cincau.\n\n* Older cuttings of grass leaves.\n* To produce 1 cup (500ml) gel required about 30 leaves.\n* Wash the leaves.\n* Prepare 2.5 glasses of boiled water and a large slice of lime.\n* Crush the leaves with water and lime until the remaining fibers leaves only.\n* Keep the bubbles away, set aside with a spoon. This bubble makes the gel rustle felt rough texture.\n* Strain and let stand a few moments so that the gel is formed.\n![12190800_1647876252126071_2323001296806982500_n.jpg](https://steemitimages.com/DQmZCkaJNzwz3HyRHpbQx89PtEH1ai2xib9xEhmgAkF34sg/12190800_1647876252126071_2323001296806982500_n.jpg)\n\n![12187697_1647876282126068_1306783635685430621_n.jpg](https://steemitimages.com/DQmWtc9CFWvmv2TehTY8hp9geqK8UEnP8QvJeG1Nq9L8cRb/12187697_1647876282126068_1306783635685430621_n.jpg)\n\n![22815293_1411525428975193_2434289349717246401_n.jpg](https://steemitimages.com/DQmXLRniVf8CmnvATCt8uf9pZmj59rmVm57GXXCc8MXafUk/22815293_1411525428975193_2434289349717246401_n.jpg)\n\n![22555255_1609993342377619_1709414370079341277_n.jpg](https://steemitimages.com/DQmTaeBAPqLbPiTNMj7HyGjUQPGAxh4y17Rg4nrfqURSzti/22555255_1609993342377619_1709414370079341277_n.jpg)\n\n![12219510_1647876302126066_3127580012334334855_n.jpg](https://steemitimages.com/DQmegjSKPuK6sQRbyKTkjkbi32JHPG9xfBV6a3bM5M6fpsJ/12219510_1647876302126066_3127580012334334855_n.jpg)\n\nFor the variation, can mix cincau with basil, nata de coco and cocopandan syrup or can we mix brown sugar and coconut milk. Stirred, then put in the refrigerator for an hour. Guaranteed really fresh, Ma! Do not bother to the restaurant or muter around the house complex to find ice cigar sales.\n\nHow, man? It's so easy. * yiay * Now do not have to bother to market and run out of grass jelly. just leave the leaves and become grass jelly.\n\n@juventini",
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      "body": "Know 3 Flavors, delicious dishes with a long history, in Mandarin known as \"San Bei Doufu\". Literally \"San Bei Doufu\" means three glasses of tofu. This name corresponds to the amount of sauce used to cook this dish (rice wine, sesame oil and soy sauce). Actually this dish is cooked with a main ingredient of chicken or shrimp. But you can also cook it in a vegetarian version using tofu instead of meat, where it can highlight the unique flavor of the tofu better.\nDishes from Jiangxi province in southern China but also popular in Taiwan have been presented to participants of the 2008 Beijing Olympics.\n\n<center>https://steemitimages.com/DQmZZr54UyZLqBHYrV5x16FavtuivVPyHdDST71WaQq29Ny/24293926_1738047183171138_3418840552052306331_n.jpg</center>\n\n# The Origin of Know 3 Flavors\nThe story behind this dish began more than 800 years ago when the Chinese hero, Wen Tianxiang, was captured by the Mongol army under Genghis Khan. One of the soldiers felt sorry for Wen Tianxiang and offered the last dish to enjoy before he was executed. At that time the soldier only had chicken meat, wine, sesame oil and soy sauce in his hand. He also mixes all the ingredients in a big pot and cooks it on a fire. Unexpectedly, this dish became the most delicious dish ever tasted by Wen Tianxiang.\nTraditionally, this dish (usually using chicken meat) is cooked in stone pots until the meat completely absorbs the flavors of the three sauces. This process takes a long time. But by replacing chicken meat with tofu, then cooking time becomes much shorter because it knows more easily absorbs spices.\n\n# Materials needed:\n400 grams tofu (do not use silk tofu, choose tofu with a harder texture)\nHandful of dried shitake mushrooms\n2 grains of garlic\n2cm fresh ginger\n1 spring onion\n3 tablespoons sesame oil\n2 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n2 tablespoons rice wine\n1/2 teaspoon of sugar\nSimple corn flour\n3 tablespoons water\n1/2 tablespoon chili powder (optional)\n4 pieces of basil leaves\n\n# Preparation:\n1. Take 4-5 grains of shitake mushrooms and soak in warm water overnight, or boil the mushrooms over low heat for 15 minutes until tender. Do not dispose of soaking water or frying water mushrooms, set aside for later use.\n2. Cut the tofu into a 4cm cube shape.\n3. Cut fine ginger. Geprak garlic.\n4. Cut the leek with size 3cm.\n5. Fried pieces of tofu using a lot of oil (make sure at least 1/2 parts know immersed in oil) to golden color while occasionally stirring.\n6. After the tofu surface is golden and dry, lift the tofu and drain the oil.\n7. Mix 3 tablespoons water with cornstarch sufficiently, mix well.\n\nHow to cook:\n1. Heat 3 tablespoons sesame oil in a frying pan. Then enter the pieces of ginger, garlic and green onion. Saute for 1 minute (if you like spicy cuisine, include chili powder too).\n2. Enter the shitake mushroom pieces and stir-fry back until the smell of mushrooms.\n3. Enter the fried tofu pieces, mix well.\n4. Add soaking water or shitake mushroom stew (make sure no sand is mixed up). Or you can replace it with plain water. Cook for a few minutes.\n5. Add light soy sauce and dark soy sauce and 1/2 tablespoon sugar. Stir well.\n6. Cook until the water is reduced to 1/2 part, enter the water corns while continuously stirring.\n7. Finally, add the rice wine and 3 basil leaves.\n8. Turn off the fire. Pour the tofu in a bowl and garnish with a basil leaf as a topping. Serve with a bowl of rice.\n\n![26239926_139065133440816_18192388632922795_n.jpg](https://steemitimages.com/DQmRiZFKFiRpBNHcBz7beMHpdoYbzfLjsqoFQwtp5UjWmev/26239926_139065133440816_18192388632922795_n.jpg)",
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