Ethereum garlic
Publish: 2021-05-04 17:53:27
1.
Garlic dehydration processing should meet the requirements of NY / t714 general technical conditions for dehydrated vegetables. The proct quality shall meet the requirements of gb8861
acceptance of raw materials: the purchased raw materials are required to be neat and uniform in appearance, meet the proction requirements for garlic varieties and sizes (generally, garlic transverse diameter is 3-4.5cm), and have no mildew, diseases and pests, and sundries
removal of pedicles: the pedicles of garlic were removed, and there was no resie on the garlic petals
peeling: mechanical peeling, a peeling rate of more than 75%
flotation: Rinse flotation, remove impurities such as garlic skin, and send clean garlic petals to the next process
selection: the black, browning or rotten garlic petals and the garlic petals without cutting off the garlic stalk were manually selected
slicing: according to the proction requirements, cut garlic into slices with uniform thickness
drainage: centrifugal method was used to drain garlic slices until the surface was dry
cloth: the material is evenly distributed on the tray, and the cloth thickness is about 4-5cm
dehydration: put the tray into the tunnel and dehydrate for 4-5 hours at 60-65 ℃, so that the moisture content of garlic slices is not higher than 5%
balance of moisture: after cooling, the dried garlic slices were put into sealed bags and kept for 1-2 days, so that the moisture in the dried procts could be transferred to each other and reached equilibrium
selection: select the dehydrated procts and remove the substandard procts
metal detection: remove the metal substances in the proct
Packaging: packaging materials should meet the national food hygiene requirementsgarlic slices were used as raw materials, and then crushed and screened to proce garlic and other procts
2. Garlic has the functions of sterilization, insecticidal, detoxification and antisepsis. Garlic can be sliced, mashed or minced. Garlic contains a strong bactericidal allicin, which can kill a variety of bacteria. Daily consumption of fresh garlic and long-term adherence, can greatly enhance human immunity, play a preventive and therapeutic effect. Researchers have long found that raw garlic can stimulate the proction of enzymes in the intestine, thus eliminating carcinogens in the intestine. However, the researchers cannot determine how many enzymes need to be proced to be effective. Foreign researchers let mice eat raw garlic contains a substance called allicin, which is said to contain the most abundant anti-cancer substances. Studies have found that raw garlic can proce this enzyme, but past studies have found that humans must eat raw garlic equal to their own weight to be effective. But they are now finding that an effective daily intake of about half a grain of raw garlic is equally effective. And garlic is best eaten raw, if you eat cooked, it must be 8 times more than raw. However, if long-term excessive eating garlic, especially eye disease patients and often fever, hot flashes, night sweats and other deficiency fire more prosperous people, there will be adverse effects. Some people who eat too much garlic for a long time will graally feel blurred vision, decreased vision, tinnitus, dry mouth, light head and feet, and decreased memory when they are 50 or 60 years old. This is the consequence of long-term addiction to garlic. Therefore, there is a saying that garlic is beneficial to all but harmful to the eyes. Chinese medicine is very particular about taboo, that patients with eye disease in the treatment period, must fast garlic, onion, ginger, pepper five spices and other stimulating food, otherwise it will affect the curative effect. For example, some patients with eye diseases, although treated with traditional Chinese medicine, acupuncture, magnetic therapy, can not avoid garlic and other spicy food, the effect is often poor.
3. Can recommend sales to the brand supermarket.
4. You are talking about Hunan style braised meat, which is one of Chairman Mao's favorite Hunan dishes at that time. Chairman Mao also said: braised meat can nourish the brain< Ingredients:
star anise and garlic seed. Peel garlic seeds
2. Start to make braised pork:
heat vegetable oil first and then heat it. Put in a small spoonful of sugar (for coloring). Turn down the fire. When the sugar melts, turn it into sauce oil. Pour in pork and star anise and stir fry until the meat turns color
3. Start to simmer
put in enough hot water to cover the meat a little more, and turn down the heat after boiling
4. Cover it
cover it and simmer in low heat for about 1 hour
almost ready
when the water is dry and the oil begins to come out, add garlic seed (the black dot inside is star anise), salt and monosodium glutamate, and simmer for a few minutes. Mix the meat and garlic seed well, and simmer for a few minutes with a little boiling water. Garlic seeds are easy to be cooked, so the garlic seeds are very powdery and taste good
by the way, don't put a little soy sauce on the authentic maojia braised meat!!! In order to look good, you can sprinkle a little scallion on the plate, which will make people have more appetite<
introce a few more
1111, best braised pork
1: 2 jin of streaky pork with skin (estimated price is more than 10 yuan, suitable for eating a little fat)
2: cut into the following size
length, refer to the length of keyboard F1 to F4
width, refer to the width of F1 to F2
thickness, According to the thickness of F1 to F2,
3: chuoshui
use an ordinary steel brown pot, add cold water, and at the same time put in the cut meat, pour in a small spoon of yellow rice wine (Huadiao wine is recommended, ordinary yellow rice wine can also be used (such as glutinous rice yellow))
open the fire, when it is fast to open, that is, there is a lot of blood desert floating, and regularly close to the edge of the pot, turn the small fire, and use a big spoon to skim the blood desert, When there is no blood desert, remove the meat from the pot and pour out the water
Four: wash the iron pot (it is recommended to be cooked iron pot, that is to say, if you fall on the ground, there will be pits in the pot, not cracks. If there are cracks, there will be pig iron pot)
Five: heat the pan, add a little oil, 1 spoon or so, over medium high heat, put 3 pieces of ginger and 6 pieces of scallion into the pan to make them fragrant, quickly put in the meat with good water and make them flat for about 1 minute
then, pour in a little yellow rice wine (ordinary yellow rice wine), about 2 spoons, flat , about 1 minute
pour in about 2 spoons of soy sauce, flat , about half a minute coloring
then, pour in rice wine (ordinary rice wine) or water, just to submerge the meat The effect of pure yellow rice wine is slightly better, and the cost can be saved. Don't use Huadiao wine. It's too strong to cover up the taste of meat.)
6: bring to a boil over a high heat, turn to a low heat (keep the pan rolling), add sugar, about 2 spoons. Put on the lid
Seven: turn it every 10 minutes, and remember to keep the heat in the pan small, but not too big, and don't dry it
eight: after about 40 minutes, the ratio of meat to water in the pot is 2:1, and the taste of the meat can be easily broken by teeth. If the above conditions are not met, you can adjust the time or add water to meet the requirements. Please meet the above conditions before proceeding to the next step
nine: open the lid, add salt, about 1 / 4 of the amount of F1 bond, a little monosodium glutamate, about 1 / 10 of the amount of F1 bond. Open the fire to dry the soup. At the same time, please try the taste of the soup. At first, please make it a little lighter. With the decrease of the soup, the taste will be more and more positive
as the soup becomes less and less, please keep turning the meat to keep it even. How much juice can be left depends on your preference
the standard ratio should be at the bottom of the pot with thick soup, 5:1
finally, turn off the fire, cut 6 scallions into scallions and sprinkle on them
key points: seasoning, divided into two stages, first put sugar and soy sauce smoldering, can taste first. Add salt, monosodium glutamate and a little sugar to add seasoning<
heat: the meat is crisp, tender and smooth when the heat is low and then the juice is high.
at the last stage of juice collection, pay attention to the ratio of heat, taste and soup, then the delicious braised meat can be cooked< Methods:
2222:
1. Cut the bought back pork (that is, the kind of lean meat and fat meat that used to be laminated) into 1cm square (regardless of thickness, just length and width)
2. Put more oil in the pan, heat it up, add a spoonful of sugar (white sugar is OK), and stir fry until the paste (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried pepper, star anise, orange peel (not tangerine peel)) and stir fry for three minutes. At this time, the meat turns crimson
3. Add appropriate amount of salt, 1 teaspoon of soy sauce, 1 / 5 teaspoon of vinegar, half a teaspoon of sugar, two teaspoons of cooking wine, half a teaspoon of chicken essence and clear soup (cold water is also acceptable) to submerge the meat for 3 mm, and boil it over high fire (it begins to smell)
4. Pour it into the stew pot and simmer for 1.5 hours. The soup should be small and sticky (if there is too much soup, you can put it on the fire, but you need to stand by and watch it). Add green pepper (the kind of Lantern pepper that is not very fat), add coriander, taste the salt, and simmer for 3 minutes
5. Serve the dishes before the saliva drips into the pot, and eat another piece secretly without other people's knowledge< The method is different in different places and different people. When I came out, I offered a stewed meat to you
when you buy meat, you must buy streaky pork with skin. Fat meat and lean meat account for half of the total. You must take pig skin, or you will not make it at all
wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Take the pan and pour some oil (I use peanut oil). After the oil is hot, put the meat in the pan and fry it! The process of frying is indispensable. First, the lard in the fat meat is taken out, which is not greasy to eat. Second, it can increase the flavor of the meat (personal experience..... The fire should not be too fierce). When the appearance of the meat is golden, the fire stops, the meat is fished out, and the oil is poured out
start another pot, pour some oil, add onion, ginger and pepper, stir fry, especially remind, put garlic, pat slightly, peel, do not cut, put in the whole, at least one portion, stir fry together until fragrant, and then very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tbsp, (I put 2 tbsp), don't be afraid to put more, meat is like sugar. Then pour in the soy sauce, not too much. Move fast, or the sugar will stick
after boiling out the juice, pour in the fried meat, stir fry it, pour in water (bone soup is the best, but I don't have time to boil it), and then put it on the pressure cooker If you have time or no pressure cooker, simmer slowly for at least one hour. The worse, the better. Don't forget to add water ring this time.). The water in the pressure cooker can be slightly over the meat, add salt and large ingredients, bring to a boil, cover and simmer for 25 minutes, then stop the fire and cool naturally, open the cover when there is no pressure, then open the fire to collect the juice, after the juice is thick, add monosodium glutamate, stop the fire and get out of the pot, fragrant
4444. Then blanch in boiling water for 5 minutes to remove the smell and froth Secret recipe: add some Baijiu best!
the seasoning should be prepared first: Zanthoxylum bungeanum, aniseed, cinnamon, ginger, scallion, cooking wine and soy sauce
put a little oil in the frying pan, add white granulated sugar and stir fry the sugar color
when you stir fry the meat, you should immediately add the prepared seasoning and the meat A little bit of bubbling means you're going to drop something!)
if you like, you can add some dried peppers and stir fry them together. The color can be brighter and the taste will be richer
after finishing the color, you can add water, and then wait for the water to boil ~ ~
after the water boils, set the fire down and stew it My personal experience is two hours
when there is not much water left, add salt and collect the juice on high fire!
star anise and garlic seed. Peel garlic seeds
2. Start to make braised pork:
heat vegetable oil first and then heat it. Put in a small spoonful of sugar (for coloring). Turn down the fire. When the sugar melts, turn it into sauce oil. Pour in pork and star anise and stir fry until the meat turns color
3. Start to simmer
put in enough hot water to cover the meat a little more, and turn down the heat after boiling
4. Cover it
cover it and simmer in low heat for about 1 hour
almost ready
when the water is dry and the oil begins to come out, add garlic seed (the black dot inside is star anise), salt and monosodium glutamate, and simmer for a few minutes. Mix the meat and garlic seed well, and simmer for a few minutes with a little boiling water. Garlic seeds are easy to be cooked, so the garlic seeds are very powdery and taste good
by the way, don't put a little soy sauce on the authentic maojia braised meat!!! In order to look good, you can sprinkle a little scallion on the plate, which will make people have more appetite<
introce a few more
1111, best braised pork
1: 2 jin of streaky pork with skin (estimated price is more than 10 yuan, suitable for eating a little fat)
2: cut into the following size
length, refer to the length of keyboard F1 to F4
width, refer to the width of F1 to F2
thickness, According to the thickness of F1 to F2,
3: chuoshui
use an ordinary steel brown pot, add cold water, and at the same time put in the cut meat, pour in a small spoon of yellow rice wine (Huadiao wine is recommended, ordinary yellow rice wine can also be used (such as glutinous rice yellow))
open the fire, when it is fast to open, that is, there is a lot of blood desert floating, and regularly close to the edge of the pot, turn the small fire, and use a big spoon to skim the blood desert, When there is no blood desert, remove the meat from the pot and pour out the water
Four: wash the iron pot (it is recommended to be cooked iron pot, that is to say, if you fall on the ground, there will be pits in the pot, not cracks. If there are cracks, there will be pig iron pot)
Five: heat the pan, add a little oil, 1 spoon or so, over medium high heat, put 3 pieces of ginger and 6 pieces of scallion into the pan to make them fragrant, quickly put in the meat with good water and make them flat for about 1 minute
then, pour in a little yellow rice wine (ordinary yellow rice wine), about 2 spoons, flat , about 1 minute
pour in about 2 spoons of soy sauce, flat , about half a minute coloring
then, pour in rice wine (ordinary rice wine) or water, just to submerge the meat The effect of pure yellow rice wine is slightly better, and the cost can be saved. Don't use Huadiao wine. It's too strong to cover up the taste of meat.)
6: bring to a boil over a high heat, turn to a low heat (keep the pan rolling), add sugar, about 2 spoons. Put on the lid
Seven: turn it every 10 minutes, and remember to keep the heat in the pan small, but not too big, and don't dry it
eight: after about 40 minutes, the ratio of meat to water in the pot is 2:1, and the taste of the meat can be easily broken by teeth. If the above conditions are not met, you can adjust the time or add water to meet the requirements. Please meet the above conditions before proceeding to the next step
nine: open the lid, add salt, about 1 / 4 of the amount of F1 bond, a little monosodium glutamate, about 1 / 10 of the amount of F1 bond. Open the fire to dry the soup. At the same time, please try the taste of the soup. At first, please make it a little lighter. With the decrease of the soup, the taste will be more and more positive
as the soup becomes less and less, please keep turning the meat to keep it even. How much juice can be left depends on your preference
the standard ratio should be at the bottom of the pot with thick soup, 5:1
finally, turn off the fire, cut 6 scallions into scallions and sprinkle on them
key points: seasoning, divided into two stages, first put sugar and soy sauce smoldering, can taste first. Add salt, monosodium glutamate and a little sugar to add seasoning<
heat: the meat is crisp, tender and smooth when the heat is low and then the juice is high.
at the last stage of juice collection, pay attention to the ratio of heat, taste and soup, then the delicious braised meat can be cooked< Methods:
2222:
1. Cut the bought back pork (that is, the kind of lean meat and fat meat that used to be laminated) into 1cm square (regardless of thickness, just length and width)
2. Put more oil in the pan, heat it up, add a spoonful of sugar (white sugar is OK), and stir fry until the paste (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried pepper, star anise, orange peel (not tangerine peel)) and stir fry for three minutes. At this time, the meat turns crimson
3. Add appropriate amount of salt, 1 teaspoon of soy sauce, 1 / 5 teaspoon of vinegar, half a teaspoon of sugar, two teaspoons of cooking wine, half a teaspoon of chicken essence and clear soup (cold water is also acceptable) to submerge the meat for 3 mm, and boil it over high fire (it begins to smell)
4. Pour it into the stew pot and simmer for 1.5 hours. The soup should be small and sticky (if there is too much soup, you can put it on the fire, but you need to stand by and watch it). Add green pepper (the kind of Lantern pepper that is not very fat), add coriander, taste the salt, and simmer for 3 minutes
5. Serve the dishes before the saliva drips into the pot, and eat another piece secretly without other people's knowledge< The method is different in different places and different people. When I came out, I offered a stewed meat to you
when you buy meat, you must buy streaky pork with skin. Fat meat and lean meat account for half of the total. You must take pig skin, or you will not make it at all
wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Take the pan and pour some oil (I use peanut oil). After the oil is hot, put the meat in the pan and fry it! The process of frying is indispensable. First, the lard in the fat meat is taken out, which is not greasy to eat. Second, it can increase the flavor of the meat (personal experience..... The fire should not be too fierce). When the appearance of the meat is golden, the fire stops, the meat is fished out, and the oil is poured out
start another pot, pour some oil, add onion, ginger and pepper, stir fry, especially remind, put garlic, pat slightly, peel, do not cut, put in the whole, at least one portion, stir fry together until fragrant, and then very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tbsp, (I put 2 tbsp), don't be afraid to put more, meat is like sugar. Then pour in the soy sauce, not too much. Move fast, or the sugar will stick
after boiling out the juice, pour in the fried meat, stir fry it, pour in water (bone soup is the best, but I don't have time to boil it), and then put it on the pressure cooker If you have time or no pressure cooker, simmer slowly for at least one hour. The worse, the better. Don't forget to add water ring this time.). The water in the pressure cooker can be slightly over the meat, add salt and large ingredients, bring to a boil, cover and simmer for 25 minutes, then stop the fire and cool naturally, open the cover when there is no pressure, then open the fire to collect the juice, after the juice is thick, add monosodium glutamate, stop the fire and get out of the pot, fragrant
4444. Then blanch in boiling water for 5 minutes to remove the smell and froth Secret recipe: add some Baijiu best!
the seasoning should be prepared first: Zanthoxylum bungeanum, aniseed, cinnamon, ginger, scallion, cooking wine and soy sauce
put a little oil in the frying pan, add white granulated sugar and stir fry the sugar color
when you stir fry the meat, you should immediately add the prepared seasoning and the meat A little bit of bubbling means you're going to drop something!)
if you like, you can add some dried peppers and stir fry them together. The color can be brighter and the taste will be richer
after finishing the color, you can add water, and then wait for the water to boil ~ ~
after the water boils, set the fire down and stew it My personal experience is two hours
when there is not much water left, add salt and collect the juice on high fire!
5. Garlic allergens exceed the standard? You really care about the health of garlic
6. Unknown_Error
7. Corn garlic flavored black pepper beef fillet
materials
beef fillet (beef) half bowl, corn half bowl, green beans half bowl, garlic 5-8 (leave 1 for frying pan)
the proportion and variety of ingredients can be determined according to your preference< 1. 1 garlic, 1 ginger, 1 scallion, all chopped and mixed together, the rest of the garlic slices, fried into golden yellow. Beef with soy sauce, soy sauce, cooking wine and black pepper by hand until glue, and then add a small amount of sesame oil, cornmeal, and then grasp well
2. Blanch the corn and green beans, add some oil and salt when blanching, pour in the corn and green beans, bring the water to a boil, and then remove and filter the water
3. Add oil in a hot pan, then pour in the willow, stir fry until it's ripe, and set aside without washing the pan
4. Use the oil of fried beef fillet, add ginger, green onion and garlic, pour in corn and green beans when the flavor comes out, stir fry a few times, add salt, a little sugar, cooking wine and white pepper, and quickly mix well
5. Mix well and put it on the dish
sixthly, put the Salix in the middle, and then pile up the fried garlic slices on the Salix<
fried spareribs with garlic
ingredients:
1 peanut, 2 tbsp garlic, 30ml soy sauce, 1 tbsp cooking wine, 1 / 2 tbsp cooking wine, 3 g Sugar, 1 / 2 tbsp salt, 2 tbsp salt, 30 g starch
method:
1 chop the spareribs into small pieces, wash them, fully drain the water, put them into the plate, pour in cooking wine and soy sauce, mix them well, put in the scattered garlic, seal them with plastic wrap, and marinate them for 4 hours
2 pour in the dry starch and stir evenly, so that each sparerib is evenly covered with a layer of starch. There are many kinds of starch in supermarkets. We can use corn starch in this dish. The purpose of using starch is to lock up the moisture in the meat. After frying, the taste of spareribs will not be too dry
3 pour oil into a small milk pan and heat it over high heat. When the oil is 80% hot, put in the spareribs and fry them for 20 seconds. Then change to medium and low heat and continue to fry for about 2 or 3 minutes. Remove and drain the oil. Continue to heat the oil in the pan. When the oil is 90% hot, fry the ribs in high heat for 20 seconds. Then drain the oil and set aside. When frying spareribs, pay attention to the amount of fire at any time and adjust it at any time to avoid frying paste
4 put a little oil into the frying pan, add garlic for marinated spareribs, stir fry until fragrant, add spareribs, salt and sugar, then add jinfeihong spicy peanuts and stir fry for 1 minute.
materials
beef fillet (beef) half bowl, corn half bowl, green beans half bowl, garlic 5-8 (leave 1 for frying pan)
the proportion and variety of ingredients can be determined according to your preference< 1. 1 garlic, 1 ginger, 1 scallion, all chopped and mixed together, the rest of the garlic slices, fried into golden yellow. Beef with soy sauce, soy sauce, cooking wine and black pepper by hand until glue, and then add a small amount of sesame oil, cornmeal, and then grasp well
2. Blanch the corn and green beans, add some oil and salt when blanching, pour in the corn and green beans, bring the water to a boil, and then remove and filter the water
3. Add oil in a hot pan, then pour in the willow, stir fry until it's ripe, and set aside without washing the pan
4. Use the oil of fried beef fillet, add ginger, green onion and garlic, pour in corn and green beans when the flavor comes out, stir fry a few times, add salt, a little sugar, cooking wine and white pepper, and quickly mix well
5. Mix well and put it on the dish
sixthly, put the Salix in the middle, and then pile up the fried garlic slices on the Salix<
fried spareribs with garlic
ingredients:
1 peanut, 2 tbsp garlic, 30ml soy sauce, 1 tbsp cooking wine, 1 / 2 tbsp cooking wine, 3 g Sugar, 1 / 2 tbsp salt, 2 tbsp salt, 30 g starch
method:
1 chop the spareribs into small pieces, wash them, fully drain the water, put them into the plate, pour in cooking wine and soy sauce, mix them well, put in the scattered garlic, seal them with plastic wrap, and marinate them for 4 hours
2 pour in the dry starch and stir evenly, so that each sparerib is evenly covered with a layer of starch. There are many kinds of starch in supermarkets. We can use corn starch in this dish. The purpose of using starch is to lock up the moisture in the meat. After frying, the taste of spareribs will not be too dry
3 pour oil into a small milk pan and heat it over high heat. When the oil is 80% hot, put in the spareribs and fry them for 20 seconds. Then change to medium and low heat and continue to fry for about 2 or 3 minutes. Remove and drain the oil. Continue to heat the oil in the pan. When the oil is 90% hot, fry the ribs in high heat for 20 seconds. Then drain the oil and set aside. When frying spareribs, pay attention to the amount of fire at any time and adjust it at any time to avoid frying paste
4 put a little oil into the frying pan, add garlic for marinated spareribs, stir fry until fragrant, add spareribs, salt and sugar, then add jinfeihong spicy peanuts and stir fry for 1 minute.
8. Our mechanical watch often stops stealthily and leaves inaccurately. Most people wonder if the mechanical watch is broken. There are many reasons for the mechanical watch to stop stealthily, including the following main reasons
1. Insufficient kinetic energy: insufficient top chord and kinetic energy. In particular, the automatic mechanical watch requires a large amount of arm activity, and the efficiency of chain up is very low. If you usually exercise a small amount, you can wind it manually, which can ensure enough kinetic energy
2. Gear failure: gear train failure such as eccentric wheel and center wheel failure will cause watch to stop stealthily. These cases are often not easy to find, need to be disassembled, careful inspection and testing in order to find out the problem and solve the problem
3. Lack of maintenance: the mechanical watch should be maintained every 2-3 years or so. If it is not maintained for a long time, a lot of sludge will be proced inside. The friction between gears will increase, leading to the occurrence of sliding teeth.
1. Insufficient kinetic energy: insufficient top chord and kinetic energy. In particular, the automatic mechanical watch requires a large amount of arm activity, and the efficiency of chain up is very low. If you usually exercise a small amount, you can wind it manually, which can ensure enough kinetic energy
2. Gear failure: gear train failure such as eccentric wheel and center wheel failure will cause watch to stop stealthily. These cases are often not easy to find, need to be disassembled, careful inspection and testing in order to find out the problem and solve the problem
3. Lack of maintenance: the mechanical watch should be maintained every 2-3 years or so. If it is not maintained for a long time, a lot of sludge will be proced inside. The friction between gears will increase, leading to the occurrence of sliding teeth.
9. There are many people who have encountered the situation that the mechanical watch doesn't go away. Some people may habitually take a few shots of the watch, and some may shake it. In fact, these are all wrong practices. The mechanical watch is generally composed of several hundred or thousands of parts, and the internal parts are very precise and complex. Some parts are only the size of hair when magnified several times, so take a watch, Or it may damage the internal parts of the mechanical watch when it shakes.
in fact, there are many reasons for the mechanical watch not to go, such as bumping, movement gear dislocation, watch magnetization, long shelf time, grease drying and so on, The first one is e to the lack of kinetic energy. The second one is e to the failure of the mechanical watch. So don't be too flustered when you find that the mechanical watch doesn't go away. First, you should distinguish the big one from the big one, It can be imagined that only when the watch is worn on the hand, with the movement of the arm, the automatic Tuo will also rotate to generate energy. Generally, the full-automatic watch should be worn on the hand for more than 8 hours every day to make up for the amount of wind, But it's not absolute. Nowadays, most people work in the office, and the watch often stops. Besides the movement, the reason is that the wearer's exercise is not enough to add enough energy to the spring. If this is the case, the method of hand winding can be used to make up for it
in fact, there are many reasons for the mechanical watch not to go, such as bumping, movement gear dislocation, watch magnetization, long shelf time, grease drying and so on, The first one is e to the lack of kinetic energy. The second one is e to the failure of the mechanical watch. So don't be too flustered when you find that the mechanical watch doesn't go away. First, you should distinguish the big one from the big one, It can be imagined that only when the watch is worn on the hand, with the movement of the arm, the automatic Tuo will also rotate to generate energy. Generally, the full-automatic watch should be worn on the hand for more than 8 hours every day to make up for the amount of wind, But it's not absolute. Nowadays, most people work in the office, and the watch often stops. Besides the movement, the reason is that the wearer's exercise is not enough to add enough energy to the spring. If this is the case, the method of hand winding can be used to make up for it
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