China Top 10 Wolfberry Extract Wholesale to Benin
[Latin Name] Lycium barbarum L. [Plant Source]from China [Specifications]20%-90%Polysaccharide [Appearance] Reddish brown powder Plant Part Used:Fruit [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Shelf life] 24 Months [Package] Packed in paper-drums and two plastic-bags inside. [Net weight] 25kgs/drum Product Description The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then r...
We will make every effort to be outstanding and perfect, and accelerate our steps for standing in the rank of international top-grade and high-tech enterprises for China Top 10 Wolfberry Extract Wholesale to Benin, Our tenet is 'Reasonable prices, efficient production time and best service .' We hope to cooperate with more customers for mutual development and benefits.
[Latin Name] Lycium barbarum L.
[Plant Source]from China
[Appearance] Reddish brown powder
Plant Part Used:Fruit
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.
[Net weight] 25kgs/drum
The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem. Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.
1. With the function of regulating immune, inhibiting tumor growth and cell mutation;
2. With the function of lipid-lowering and anti-fatty liver;
3. Promoting the function of hematopoietic;
4. With the function of anti-tumor and anti-aging.
1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;
2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;
3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;
4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.
Here at the Kenmore Live Studio meet Chef Ariel Bagadiong of Aja Restaurant, Chef Kari Karch of the Kenmore Live Studio, Amber Gibson of Joonbug.com, and Chef Enrique Cortez of La Taberna Tapas, judges for the Mole Meltdown edition of Cooking Combat.
Chef Paco Ruiz of Caoba Grill then demonstrates how to prepare mole shrimp and grilled tilapia enchiladas, and Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare two delicious mole dishes from expert chefs!
Host Cody Gough also demonstrates how to do an awesome job playing “balero,” which Chef Paco refers to as “Mexican Playstation,” by helping audience members hone their balero-playing skills. Watch and learn how to play with a traditional Mexican toy!
The judges then present the results of the Mole Meltdown edition of Cooking Combat. Watch to see who won this special Mole Meltdown edition of Cooking Combat!
Click the “Like” button to become our fan at http://www.facebook.com/Kenmore to find the rest of the recipes from this competition and to see other cooking competitions, recipe videos, full shows, and more.
Recipe: Mole with shrimp and grilled tilapia, enchiladas style
Chef: Paco Ruiz
Serves: 10-12 people
A total of 28 ingredients:
chile ancho 90 gr
chile pasilla 80 gr
chile pasado 30 gr
chile mulato 15 gr
chile cascabel 10 gr
chile morita 1 gr
green bell pepper 40 gr
onion 30 gr
fresh garlic 12gr
plantains 50 gr
animal crackers 50 gr
ground cinnamon 2 gr
raisins 20 gr
dry prunes 40 gr
pumpkin seeds 15 gr
peanuts 15 gr
sesame seeds 10gr
abulelita chocolate 40 gr
fried tortilla 2ea
Coca cola 7 oz
Negra modelo beer 5 oz
Chicken stock 2 TBS
salt to taste
brown sugar 35 gr
Water 65 oz
First, sautee all the the chiles, then toast sesame seeds and pumpkin seed, no oil. Set aside.
Sautee the plantains and the animal crackers with 5oz of oil until golden brown. Set aside.
In a hot pan sauteed with 5 oz oil, add the onion, garlic, tomato, almonds, nuts, peanuts, raisins, prunes, and cook until golden brown.
Add the sesame seed and pumpkin seed, then the beer and the coke. Cook until boiling. After the boiling point, add all the chiles, then add the plantains, crackers, cinnamon, and chocolate. Continue to cook until boiling or until the chiles are soft. After everything is cooked and soft, transfer to a blender and blend until you have a smooth and creamy liquid. Then transfer to a pot, add 4 oz oil, and continue to cook until you get a thicker sauce. Add salt, chicken stock, brown sugar, and water.
Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladas, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris
Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.
Dice and fry stale baguette until golden
Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.
Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.
Garnish with pumpkin seed and raisin escabeche.
Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g
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