[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

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How to make Kung Pao Chicken, Made in China, follow this cooking video step by step. The exact recipe is shown below, the local Sichuan local chef told me, as found in Chengdu, true Chinese food!
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For the wok:
2 boneless high quality chicken breasts
20 grams of garlic and ginger (about 5 cloves and an equivalent amount of ginger)
3 Chinese onions, chop about 30 grams worth
20 kernels of Sichuan peppercorn
Around 20 grams of chopped dried chilies, preferably Sichuan variety (at least 10 individual chilies, seeds removed)
Roasted peanuts, the more the better, according to what you like

For the marinade, he made it without giving exact amounts, but approximately use this:
2 pinches of salt
1 pinch of white pepper powder
1 pinch of chicken bouillon powder
~1 tablespoon dark soy sauce
~1 tablespoon rice cooking wine, you can use Shoaxing rice wine or regular cooking wine. In chinese it’s 料酒, liaojiu
1 egg white
1 large pinch of cornstarch

For the sauce:
5 grams salt, 1 teaspoon
10 grams MSG, 2 teaspoons (OPTIONAL, not recommended)
10 grams chicken bouillon powder, 2 teaspoons
4 or 5 teaspoons of sugar
10 or 20 ml black vinegar, depending on how sweet you like it
1 teaspoon dark soy sauce
Wet corn starch, 2 tablespoons, you can use cornstarch and water.
and then add a little more water to the sauce

I found this local Chengdu restaurant right on the street offering all the classic Sichuan food, and asked the chef to show me how to cook his local Kung Pao Chicken. This is not a Chinese street food, this is Chinese “jiachangcai”, home cooked food. The flavour was spicy, numbing, and sweet, and the chicken was really tender and soft.

Thanks so much for watching and please click that subscribe button!

ABOUT THE FOOD RANGER
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My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu, Szechuan, China, eating up as much delicious food as I can.

I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you!

Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below!

Please make sure to subscribe, it’s the best way to keep my videos in your feed, and give me a thumbs up too if you liked this food video, thanks, I appreciate it!

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