Complete Guide to Luoyang Snacks_Special Local Delicacies and Foods in Luoyang Introduced
Luoyang, formerly known as Luoyang and the capital of the Henan province, is located in the central part of the Yellow River, and is named after the Lu River. It is one of the first historical and cultural cities announced by the State Council, and is also an important industrial city in the central region. Luoyang has a civilization history of more than 5000 years, a city-building history of 4000 years, and a history of establishing capitals of more than 1500 years. 105 emperors and kings have established capitals here. Luoyang is famous for its lotus flowers, and is known as "the thousand-year imperial capital and lotus flower city".
Features Snacks：Eight-ingredient rice Without fried soup, chrysanthemums Cake Noodles Steamed Meat, Han City Lamb Soup, back farm meat Eggs Filling Buns Paste Noodles Fried meatballs, tadpole noodles, Luoyang sweet bean cake Donkey meat Soup, lotus flower cake Beef Pulled noodles Beef soup Dumpling soup, steamed fish, mountain ear, sour soup fried meatballs Corn Porridge Soup, Zhang's Roast chicken Long life fish Cumin lambSpring rolls.
Hot pepper soup
Introduction
Hot pepper soup, also known as " ", is a common soup food in northern China.Breakfast Commonly found on the streetSnack Stalls, characterized by being mildly spicy, nutritious, and delicious. Hot pepper soup originated in the " " of Xihua Town, Zhoukou City, Henan, and the " " of Beiwudu Town, Weiyang County, Luoyang. The difference between them is that the Xiyao Hot Pepper Soup is equipped with blackWood ear Yellow Vegetables and other side dishes. The Beiwudu Hot Pepper Soup is based on lamb soup, and adds Wheat flour and Rice noodles and fried meatballs, tadpole noodles, Luoyang sweet bean cake, Donkey meat Soup, lotus flower cake BeefPulled noodles Beef soup Dumpling soup, steamed fish, mountain ear, sour soup fried meatballs Corn PorridgeSoup, Zhang's
Roast chicken
Long life fishCumin lamb
Spring rollsIt is estimated that the story of "Three Kingdoms" was fabricated by the author to enhance his own reputation. Hot pepper soup Introduction Hot pepper soup, also known as " ", is a common soup food in northern China.Breakfast Commonly found on the streetSnack Stalls, characterized by being mildly spicy, nutritious, and delicious. Hot pepper soup originated in the " " of Xihua Town, Zhoukou City, Henan, and the " " of Beiwudu Town, Weiyang County, Luoyang. The difference between them is that the Xiyao Hot Pepper Soup is equipped with black Wood ear YellowVegetablesand other side dishes. The Beiwudu Hot Pepper Soup is based on lamb soup, and adds
Wheat flourandRice noodles
and fried meatballs, tadpole noodles, Luoyang sweet bean cake, Donkey meatSoup, lotus flower cakeBeefPulled noodles
Beef soup
Dumpling soup, steamed fish, mountain ear, sour soup fried meatballs Corn Porridge Soup, Zhang's Roast chicken Long life fish Cumin lamb Spring rolls 150 grams Hot pepper soup Introduction Hot pepper soup, also known as " ", is a common soup food in northern China. Breakfast Commonly found on the street Snack Stalls, characterized by being mildly spicy, nutritious, and delicious. Hot pepper soup originated in the " " of Xihua Town, Zhoukou City, Henan, and the " " of Beiwudu Town, Weiyang County, Luoyang. The difference between them is that the Xiyao Hot Pepper Soup is equipped with black
Wood ear
YellowVegetablesand other side dishes. The Beiwudu Hot Pepper Soup is based on lamb soup, and addsWheat flourandRice noodles
and fried meatballs, tadpole noodles, Luoyang sweet bean cake, Donkey meat
Soup, lotus flower cakeBeefPulled noodlesBeef soup
Dumpling soup, steamed fish, mountain ear, sour soup fried meatballsCorn Porridge Soup, Zhang'sRoast chickenLong life fishCumin lamb
Spring rolls
Introduction
Hot pepper soupIntroductionHot pepper soup, also known as " ", is a common soup food in northern China. Breakfast
Commonly found on the street
Snack Stalls, characterized by being mildly spicy, nutritious, and delicious. Hot pepper soup originated in the " " of Xihua Town, Zhoukou City, Henan, and the " " of Beiwudu Town, Weiyang County, Luoyang. The difference between them is that the Xiyao Hot Pepper Soup is equipped with black Wood ear YellowVegetables
and other side dishes. The Beiwudu Hot Pepper Soup is based on lamb soup, and adds
Wheat flour
andRice noodles
and fried meatballs, tadpole noodles, Luoyang sweet bean cake,
Donkey meat Soup, lotus flower cake Known for its noodle-based dishes, with a long history. Legend says that in the Ming Dynasty, during the Zhengde years, a person named Shi from this county opened a restaurant, which was very successful. One year Wheat Short harvest, peas abundant, the restaurant sold pea noodles every day, and business was booming. One day, a high-ranking official from the capital came to this store with his entourage for a meal, and the owner was in a hurry because he couldn't find good ingredients. When he saw the bowl of ground peas and the noodles on the table, he quickly thought of using peppers, star anise, etc., to make pea noodles.Pea noodles SoupThe official was very satisfied after eating. After that, the owner added pea noodles to his menu, and the small shop's business boomed, and this pea noodle dish became a famous dish in Henan.
However, after hundreds of years of improvement, the current method of making flour noodles is very meticulous. Flour noodles, as the name suggests, are mainly made with noodles, but this type of noodles uses not the finest flour, and authentic noodles are usually made with various grains. Noodles must be thin. The most important thing is this side dish-flour, the quality of flour directly determines the taste of the entire snack.
When making flour noodles, first soak Green beans or peas in water, after expanding, put them in a stone mill to grind into coarse flour, filter with a cloth to remove the residue, then put it in a basin or can. After one or two days, the noodle water becomes sour and fermented, and the flour noodles are ready. When cooking, pour the sour noodle water into a pot and cook to 80 degrees, a layer of white foam appears on the surface of the noodle water. At this time, use a spoon to gently stir the noodle, after the noodle foam disappears, the noodle body becomes delicate and smooth, then add noodles and other seasonings.
Another side dish is sesame leaves, we usually make noodles with Vegetables but the authentic flour noodles use sesame leaves, but sesame leaves are not easy to make and are also difficult to find, many people use Celery leaves instead. Sesame leaves should be selected for the heart of the young leaves, after cleaning, blanch in boiling water, then dry and store in a cool place.
Nowadays, flour noodles in Fangcheng County have been replaced by Luoyang flour noodles. The eating habits of Luoyang people are also very exquisite. The main ingredients in the old noodles are Beans celery and salted vegetable shreds. However, now basically use more than ten seasonal vegetables, such as sour Cabbage,Cucumber, celery, and carrots. Carrots are also diced.White radish is also diced. Small green peppers and pickled vegetables are also used. These are all pre-cooked and have their own flavor.Therefore, the taste is beyond words. Legend has it that during the Eastern Han Dynasty, Emperor Guangwu Liu Xiu was hiding from Wang Mang's persecution, and he traveled day and night, and didn't eat for several days.One night, he arrived near Luoyang and saw a family. He wanted to ask for some food, but the owner was poor, and he only had a few bundles of dried noodles and some sour green bean soup.
Liu Xiu was so hungry that he couldn't care about much, so the owner used the sour soup to cook the noodles, vegetables, and beans. Liu Xiu ate it and found it very delicious. Later, Liu Xiu became an emperor, and although he had delicious food, he still missed the pea noodles he ate when he was in trouble. He even had pea noodles on his banquet. Pea noodles have been passed down for thousands of years and are still popular today. Currently, Luoyang water noodles are as famous as Luoyang peonies and Luoyang Longmen, and are known as the three wonders of Luoyang. There are also pea noodles in Luoyang water noodles. Method
The most important thing in making pea noodles is to make the flour. The flour used is mainly green bean flour and noodle flour (other types include sweet potato flour, which is seasonal). The best is to use green bean flour. The most common flour used at home is noodle flour. The process of making flour involves fermenting the ground green bean flour, adding it to fermentation materials, adding appropriate water, adding a little yeast, and letting it ferment for 24-48 hours. When the fermentation materials dissolve or the noodle flavor is very rich, it can be used.1 Mix flour and water to form dough, divide into two parts, and knead. Knead the flour and water for 10 minutes.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After 30 minutes, knead the dough again and let it rest for 30 minutes.After 30 minutes, knead the dough again and let it rest for 30 minutes. Finally, the dough is ready. After kneading the dough, cut it into small pieces and set aside.
Cook the green bean flour noodles in boiling water until cooked. Prepare the other ingredients: diced carrots, celery, green beans, bean sprouts, and any other vegetables you like.
Cut the cooked green bean noodles into small pieces.Cut the other vegetables into small pieces. Place the cooked green bean noodles and the other vegetables in a bowl.
Add a little bit of salt and MSG to taste.Add a little sesame oil and chili oil to taste.；Mix well and serve.carrots Leaping the Dragon Gate Introduction Carp is a famous fish in the Yellow River, and it has been known as "Luoli, as precious as sheep and cattle"Its meat is tender and delicious, and it is rich in nutrition. The carp leaping the Dragon Gate is a beautiful shape, and it has auspicious meaning.
Seeing a cooked carp with its head up in the bowl, it looks lifelike, as if it wants to jump out.
In addition, there is a mountain scene, which is very beautiful. It tastes delicious. Historical and Cultural Significance This dish is based on the "Dragon Gate" story. According to "Three Qin Records", "Dragon Gate Mountain is located on the border of the Yellow River, with a dragon gate about one mile long. The Yellow River flows from the middle, and there are no roads on both sides. In the spring, there are yellow carp swimming in the river. They come from the sea and other rivers. There are only seventy-two days in a year.
When the carp first reaches the Dragon Gate, there will be rain, and a fire will follow it, and it will turn into a dragon.
It is said that only a few people can jump over the Dragon Gate, and those who cannot will have "dented carp" or "returned without jumping"
So, it is said that those who fail in the exam are "dented carp". Therefore, this dish has a special meaning.
Method
1 carp about 750 grams1 carrot 15 grams of Shao wine 10 grams of sesame leaves5 grams of salt100 milliliters of waterDuring the Western Zhou Dynasty, beef and lamb stew was a dish served to kings and nobles. The "Records of the Grand Historian" records that the king of Zhongshan, due to a cup of lamb stew, angered Sima Ziqie, who then left Zhongshan, saying that the King of Chu was attacking Zhongshan, leading to the downfall of the country. According to the "Book of Song", during the Northern and Southern Dynasties, Mao Xiu, due to presenting lamb stew to Emperor Song Wu, was praised for its delicious taste, and was appointed as a high-ranking official, and later promoted to the position of Imperial Secretary. By the Sui Dynasty, "fine offerings and neglecting lamb stew" (She Feng's "Culinary Handbook") appeared. This is the initial form of combining beef and lamb stew with noodles. According to historical records, both the imperial kitchen and the market in the Tang Dynasty were skilled in making stews."Cook for three days, wash your hands and make a stew."Lamb stew is a stew made from beef and lamb, which is a prototype of the modern beef noodle. After the Tang, Five Dynasties, and Song Dynasties, the people of various ethnic groups migrated to the inland, gradually adopting local customs. In addition, Xi'an is located in the northwestern vital area, near grazing areas, and is a good market for selling beef and lamb. The old historical street names of Xi'an, such as West Sheep Market and East Sheep Market, are the original sheep markets. These all provide conditions for the formation and development of beef and lamb noodles.
Recipe
Ingredients: 1 bowl of noodles, clear broth Beef stew 500ml broth, beef outer edge slices, fine noodles Fans 100g each,coriander 1 root,garlic sprouts half a root, 1 green vegetables. Seasonings: 1 teaspoon of salt, fresh chicken powder 1/4 teaspoon, 5g sesame oil, chili oil to taste.
Instructions: 1. Wash coriander and garlic sprouts, chop finely;Wash the green vegetables;Soak the noodles in water.2. Boil the clear beef broth in a pot, add beef slices to cook, and remove;Add green vegetables to blanch and remove;Then add noodles to cook, add seasonings and mix well, pour into a bowl, add cooked beef slices, and sprinkle with chopped coriander and garlic sprouts. Eat with noodles by breaking the noodles into small pieces and putting them in the beef soup.
Carp Leaping Dragon Gate
Introduction
The carp is a famous fish in the Yellow River. In ancient times, it was said that "carp in the Luo River was as valuable as sheep and cattle."Its meat is tender and delicious, with rich nutrition, and is well-known both domestically and internationally. The carp leaping over Dragon Gate is a beautiful image, symbolizing good luck. Seeing the cooked carp, with its head held high, lifelike and dynamic, seems to be about to jump. In addition, with the backdrop of mountains and streams, resembling a gate, it has a strong rustic atmosphere. Its taste is delicious. History and CultureThis dish is based on the legend of "Dragon Transformation".
According to the "Records of the Grand Historian", "Dragon Gate is located in the east of the River, and Emperor Yu dug a passage through the gate, which was about one mile long. The Yellow River flowed from the middle, and there were no roads or horses on both sides. In the spring, when carp came from the sea and other rivers to the Yellow River, they would only appear once a year."
The carp appears only once a year. When the carp first climbed the Dragon Gate, there would be rain and clouds, and the fire would burn its tail, transforming into a dragon. Li Bai's poem "To Cui Shi" in the Tang Dynasty says: "Yellow River carp, born in Mencheng, cannot become a dragon, returning to accompany ordinary fish."Only a few "ordinary fish" can transform into a dragon, while those who cannot leap over the Dragon Gate will face the disaster of "becoming a carp" or "violating the carp". Later, people used "becoming a carp" to describe those who failed in the Imperial Examination. Recipe1 carp, about 750g;
1 white radish;
15g Shao wine;10g coriander;5g salt;10g ginger;10g flower buds; 10g sesame oil;1 eggshell;MSG 1 gram;chicken broth 1500 grams;wood ear fungus 5 grams;rice vermicelli 15 grams;chicken feet 4 pieces
Cooking method:
1. Carve 4 dragon heads from white radish, make rice vermicelli into thumbs,dragon bones, fry in oil until swollen, remove, wrap with eggshell, as dragon body, use coriander leaves to make dragon scale, use chicken feet to make dragon paws, take two pieces of white radish, use bamboo skewers for standby.
2. Add Shaoxing wine, salt, MSG to broth and boil, add MSG to boil out, pour into dedicated fish pot, light the alcohol under the table after serving.
3. Scoop out the live carp, quickly cut it from the back, through the spine, peel quickly, cut two from fish skin, peel quickly, take out two pieces of fresh fish meat, slice into butterfly flower, then return to original place of fish body, put fish head and tail into bamboo skewers, place in middle of two dragons, make carp jump through dragon gate posture, serve immediately.
4. Quickly scoop out fresh fish pieces from under live fish skin with chopsticks, put into boiling chicken broth, cover pot lid, when pot opens, use spoon to ladle a small bowl of fresh soup and fish meat for each person, then remove fish bones and two dragons completely, remove radish and bamboo skewers, then immediately scrape off fish scales, take out internal organs, wash blood and dirt, put fish back into original plate. Meanwhile, add chicken broth to fish pot, boil, put fish bones and dragon body into fish pot, cover pot, when boil, ladle out soup again, enjoy rich taste.
Luoyang not turned soup
Introduction
Luoyang not turned soup is sour, spicy and salty, which can dispel alcohol and stomach discomfort, is a quite characteristic snack of Henan Luoyang. Luoyang people also call it "nine-door not turned soup", which has a history of more than 120 years. Boil into thin pancake, then add gold thread, vermicelli,leek, seaweed, coriander, dried shrimp, wood ear,nori etc., add salt, MSG, pepper, vinegar to make.
"Not turned soup"Luoyang people also call it "nine-door not turned soup", which has a history of more than 120 years. Basic similar to "Luoyang not turned soup", but just boil into thin pancake and add gold thread, vermicelli, leek, seaweed, coriander, dried shrimp, wood ear, nori, add salt, MSG, pepper, vinegar, plus broth, put thin pancake on top, water in pot boils, but the pancake does not turn. This is the famous delicious "not turned soup". This snack is sour, spicy and salty, can dispel alcohol and stomach discomfort, is a quite characteristic snack of Luoyang.
5g chili oil;
Introduction
, has been passed down for four generations, has a history of 1500 years. The second generation,, innovated on sheep meat, adjusted the ingredient configuration, the soup taste is more delicious, since then, has been famous in.'s characteristics are: use fresh sheep meat, use meat on the day of the sheep;complete spices, quantity is large.use pepper instead of chili, salt is moderate, the soup taste is delicious. It can be enjoyed with hot soup, or make soup, so it is more suitable for patients with mental disorder.
The most famous one, can be enjoyed with hot soup, or make soup, so it is more suitable for patients with mental disorder. Cooking method:
500 grams of lamb, 25 grams of, 5 grams of salt, 3 grams of MSG, 10 grams of scallion, 10 grams of ginger, water with pepper,
lardand a little. Cooking method: 1. Wash the lamb, boil in boiling water, remove and cut into pieces.
2. Heat the pot, add scallion, ginger, lamb to fry, stir-fry until water evaporates, add, add salt, pepper water, MSG, add water, boil until lamb is cooked, remove scallion and ginger, put into basin.
Key to operation: Lamb must be boiled in boiling water, otherwise it will have a strange taste. Instructions: 1. Wash the carp, boil it in a pot, and remove the meat and bones. Introductionis a famous snack in Luoyang, Henan.
Historical records show that donkey meat is sweet and flat, can tranquilize the nerves, clear the heat and expel toxins, and can treat sorrow, fear and madness.
It can also relieve the long-term fatigue and dizziness, and is suitable for patients with mental disorder.The most famous one, can also relieve the long-term fatigue and dizziness, and is suitable for patients with mental disorder.
Applicable: suitable for senior syndrome, and those with mental disorder and mania, the symptoms are: sad, unwilling to be, and wants to cry.
Cooking method:500 grams of donkey meat, 25 grams of, 5 grams of salt, 3 grams of MSG, 10 grams of scallion, 10 grams of ginger, water with pepper, lard and a little. Cooking method: 1. Wash the donkey meat, boil in boiling water, remove and cut into pieces.2. Heat the pot, add scallion, ginger, donkey meat, stir-fry until water evaporates, add, add salt, pepper water, MSG, add water, boil until donkey meat is cooked, remove scallion and ginger, put into basin. Key to operation: Donkey meat must be boiled in boiling water, otherwise it will have a strange taste.2. Dice the white radish, ginger, and coriander.
Heat the sesame oil in a wok, add the diced vegetables and fish, and stir-fry.Add Shao wine and chili oil, and cook until the ingredients are soft. Add the cooked fish and serve. Key operations: The carp needs to be boiled in a pot to make the meat tender. Luo Family Lamb SoupIntroduction Luo Family Lamb Soup is a famous Han dish from Luo, in the city of Luo, in the Henan province. Historical records state that lamb has a sweet and flat taste, which calms the spirit, clears the heat, and soothes the heart and mind. It can relieve the symptoms of long-term fatigue and dizziness, and is also suitable for patients with mental disorders."The Lamb Soup is the best soup in the world," as it is said to be a delicious dish that can cure all ailments.Lamb is sweet and flat, which can calm the spirit, clear the heat, soothe the heart, relieve sadness, and treat long-term fatigue and dizziness. It is also said that it can be cooked, or made into soup, so it is suitable for patients with mental disorders. Instructions:
Ingredients: 500g lamb, 25g Shao wine, 5g salt, 3g MSG, 10g scallions, 10g ginger, 10g flower buds, 5g sesame oil, 5g chili oil.
Preparation method: 1. Wash the lamb and cut it into pieces. One day, the Empress came to the back garden to admire the flowers and smelled a fragrance coming from outside the palace wall. Curious, she stepped out of the palace and saw someone cooking what looked like dumplings, with golden-colored dough. After tasting it, she found the skin crispy and the filling juicy, and it was very delicious. Heat the wok with sesame oil, add the scallions, ginger, and lamb, and stir-fry until the water evaporates. Add Shao wine and chili oil, and cook until the ingredients are soft.Add salt, MSG, and flower buds, and cook for another minute. Serve hot.
Recipe
Potstickers have their own techniques. You need to use a flat pan, lightly oil it, and arrange the potstickers neatly, one next to the other. When frying, sprinkle some water evenly. The best way is to use a small-mouthed kettle to pour water in, so that it penetrates the bottom of the pan. Cover the pot and fry for two or three minutes, then sprinkle water again. Fry for two or three minutes again, and sprinkle water once more. At this time, you can add a little oil. It can be eaten after about five minutes. When taking it out with a metal spoon, it is usually five to six pieces tied together, with a golden yellow bottom, slightly soft on the sides and top, and steaming hot, which is the best. When eating, the skin is crispy and chewy, the filling is rotten and flaky, fragrant, and endless. It is really a wonderful enjoyment.
New An Tangmian corner
Introduction
Traditional flavor snack, New An Tangmian corner, was created in 1914, with a history of 80 years. The time when people from Kaifeng, such as Ren Lao and Wang Jindou, opened a restaurant at the New An railway station and sold "Old Ren Tangmian". Because of the scientific formula and meticulous production, the Tangmian corner has soft, tight skin, crystal clear, shaped like a crescent moon, and colored like jade, fragrant and not greasy, delicious and flavorful, and has the reputation of "famous for three thousand miles, the first home". After the death of Ren Lao, Wang Jindou changed the name to "Old Wang Tangmian", and his son Wang Defa continued his business, which allowed this flavor snack to develop. In 1980, Wang Defa was invited to Zhengzhou to teach. Until now, there are restaurants specializing in "New An Tangmian corner" in places like Luoyang and Zhengzhou. In recent years, "New An Tangmian corner" in Luoyang has innovated on the basis of traditional craftsmanship, and its flavor has become even better. Since 1986, it has been rated as "Luoyang Famous Snack" several times, and in 1993, it was invited to participate in the Beijing "Asian Games" food festival, which was widely praised. Making process: If you can make Tangmian with soft, tight skin, crystal clear, shaped like a crescent moon, and colored like jade, then it is the highest level!
History and Culture
Characteristic Legend: Created in 1914, with a history of 80 years. The time when people from Kaifeng, such as Ren Lao and Wang Jindou, opened a restaurant at the New An railway station and sold "Old Ren Tangmian". It has the reputation of "famous for three thousand miles, the first home".
Recipe
Materials: Use fine white flour for the skin, green onions, chives, white cabbage, ginger, with white sugar, cooking wine, small grinding oil, salt, MSG.Choose pork from the hip, with a suitable ratio of fat and lean meat, chop it into a paste, add various seasonings and broth, and mix it. Then use fresh water to soak the dough, and roll it into skin, and wrap it into crescent-shaped dumplings, and steam for 10 minutes in a steamer to complete.
Lamb soupIntroduction
Lamb soup is a famous Han snack in Luoyang, Henan.
Historical records show that lamb meat is sweet and sour, has a calming effect, can relieve boredom, prevent madness, replenish blood and nourish energy.
It can relieve long-term fatigue and dizziness, and can be cooked or made into soup, so lamb soup is suitable for patients with mental disorders. The best lamb soup is lamb soup, which has the reputation of "heavenly dragon meat and earthly lamb". In recent years, its popularity has increased. Lamb meat is sweet and sour, calming, relieves boredom, prevents madness, replenishes blood and nourishes energy, and cures sorrow and illness, long-term fatigue and dizziness. It can also be cooked or made into soup, so it is suitable for patients with mental disorders.
Suitable for: Suitable for menstrual syndrome, mental disorders, and madness, with symptoms of sorrow, sadness, and crying. Make: 500 grams of lamb, 25 grams of cooking wine, 5 grams of salt, 3 grams of MSG, 10 grams of green onion, 10 grams of ginger, and a little flower pepper water, vegetable oil, and a little. Production method: 1. Wash the lamb, boil it in a pot, and remove it when it's cooked.
2. Heat the pot, add a little vegetable oil, add green onions, ginger, and lamb, and stir-fry until the water dries out, add cooking wine, salt, flower pepper water, MSG, and add a little water, and cook until the lamb is cooked, then remove the green onions and ginger, and put it in a bowl.
Key to operation: The lamb must be boiled in a pot to cook, otherwise it will have an odor.Lard A small amount of each.
Instructions: 1. Wash the donkey meat thoroughly, boil it in a pot of boiling water until tender, then remove and cut into pieces.
2. Heat a pot and add a small amount of lard. Add the green onions, ginger, and donkey meat. Sauté until the water evaporates, then add Shaoxing wine, salt, Sichuan peppercorns, MSG, and add enough water. Bring to a boil and cook until the donkey meat is tender. Remove the green onions and ginger, and the dish is ready.
Key operation: The donkey meat must be boiled thoroughly in a pot of boiling water, otherwise it will have an unpleasant odor.
