[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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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
—————————————————————————————–
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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Twitter: https://twitter.com/FoodRanger
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Today I made ‘Food Battle: The Game’ Bronut Donut Holes with Anthony and Ian of Smosh! I really enjoy making nerdy themed goodies and decorating them. I’m not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next.

Order the Nerdy Nummies Cookbook here: https://www.nerdynummiescookbook.com

FOLLOW RO:
Facebook: https://www.facebook.com/rosannapansino
Twitter: https://www.twitter.com/RosannaPansino
Tumblr: https://www.rosannapansino.tumblr.com
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Snapchat: rosannapansino

FOLLOW NERDY NUMMIES:
Instagram: https://www.instagram.com/NerdyNummies/
Facebook: https://www.facebook.com/NerdyNummies/
Twitter: https://www.twitter.com/nerdynummies

* Food Battle The Game: https://www.smosh.com/food-battle-the-…

Smosh: https://www.youtube.com/Smosh
Anthony: https://twitter.com/smoshanthony
Ian: https://twitter.com/smoshian

INGREDIENTS
Vegan Donuts
* (1/2) Cup Vanilla Soy Milk: https://amzn.to/1KfyKEH
* (1/4) Cup Vegan Butter: https://amzn.to/1AxzL6V
* (1) Tablespoon Ground Flax Seed: https://amzn.to/1HBk6p6
* (1-1/2) Teaspoon Baking Powder: https://amzn.to/1y44IQn
* (1/4) Teaspoon Salt: https://amzn.to/1KfzGZM
* (1) Pinch Cinnamon: https://amzn.to/1AxA1To
* (1) Teaspoon Apple Cider Vinegar: https://amzn.to/1BBArGn
* (1/2) Teaspoon Vanilla Extract: https://amzn.to/1xvF44l
* (1) Cup Flour: https://amzn.to/1xvDDmq
* (1/2) Cup Sugar: https://amzn.to/1x12wYr
* (3) Tablespoons Water

Vegan Icing
* (4) Cups Powdered Sugar: https://amzn.to/1AgaUEq
* (4) Tablespoons Soy Milk
* (1/2) Teaspoon Vanilla Extract

HELPFUL LINKS
* (1) Cake Pop Maker: https://amzn.to/1zP8sRA
* (1) Pastry Tip Set: https://amzn.to/1xLO2dY
* (1) India Tree Food Dye Set: https://amzn.to/18KrpYV
* (1) Vegan Sprinkles: https://amzn.to/1Dr78I3

BIG THANK YOU
Monstercat Media for the song “Pump It”

Song by: https://www.youtube.com/user/RezonateMusic