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Food recommendation: Stir-fried pig's tail, high-pressure local chicken, bean paste silver cod production method

2025-03-11 Category: delicacies Views(8) Comments(0)

Stir-fried pig tails

Ingredients:

2 short pig tails, 3 dried chilies, a little dry marinade, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 tablespoons of peanut oil, a pinch of salt, 5 slices of ginger, 5 pieces of garlic.

Method:

1. Handle the pig’s tail: cut the short pig’s tail into pieces, do not blanch, and retain the original taste;

2. Stir-fry marinade: heat the oil in the pan and fry the dry marinade;

3. Pour in the pig’s tail: Pour the cut pig’s tail into the pot, add salt, oyster sauce and soy sauce, and stir-fry evenly until golden brown;

4. Add water: Stir-fry until golden brown, pour in 1 bowl of water, boil over high heat and simmer over low heat until dry;

5. Remove from the pot: After boiling the water, you can enjoy the delicious fried pig’s tail.

High-pressure native chicken

Raw material:

Half a local chicken, about 500 grams, 15 grams of ginger slices, 6 red dates.

Seasoning:

20 grams of rapeseed oil, 8 grams of salt, 5 grams of Erguotou wine.

Make:

1. Slaughter the local chicken, remove the internal organs, wash and chop into blocks for later use.

2. Pour oil into a hot pan, put old ginger slices and stir-fry until fragrant, add chicken pieces and stir-fry, add salt, two pots, 3 tablespoons of water and boil.

3. Put it in a customized pressure cooker and press it for 3 minutes (3 minutes for young chickens and 10 minutes for old hens).

Puree bean cod

Raw material::

5 taels of silver cod, 4 taels of New Zealand green beans, a small amount of ginger and shallots, and crab roe.

Seasoning:

Pepper, Huadiao wine, cream milk, chicken broth.

Make:

1. After steaming the New Zealand green beans, add an appropriate amount of lard, beat them into green bean puree with a blender, finally add salt, chicken powder and chicken broth, cook for 5 minutes, add cream milk, and make green bean puree.

2. Marinate the cod with pepper, ginger and shallots, and Huadiao wine, and then fry until golden brown on both sides.

3. Put the silver cod on top of the bean paste, sprinkle a little crab roe on the silver cod, and serve.

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  • Why do young people now prefer lower wages and no overtime on weekends?

    One day, my husband came over with his mobile phone and said that the unit leader had sent a message about a job transfer, thinking that he met the requirements and could consider applying.

    I asked:

    Is there any difference between changing jobs and my current job? What are the disadvantages?

    Unexpectedly, Mr. Mu Ne's usually did some research, and talked about the difference after the transfer: it involves the coordination of other units, and it may be busier after work, and the current work of picking up and dropping off children needs to be transferred to me.

    I then asked:

    Will there be any promotions in the current role?

    Mr. said embarrassedly that the leader hinted so, but this kind of thing can't be signed a contract and a ticket, it can only be said that it is a dark box operation with a tacit understanding between the two parties.

    The conversation has come to this point. I say:

    I disagree.

    First, I can't match the time of the child after school, I need to be picked up by my grandparents, and now my grandfather is not in good health, and you actually take on most of the work of picking up the children. So, you should ask your grandfather for advice.

    Second, if you are newly transferred to a department, you have to make some achievements to perform anyway, and your work intensity will become greater. This includes, but is not limited to, unpaid overtime after hours and on-call on weekends.

    Third, as your wife, what I ask you to be in good health, not to mention being a high-ranking official, let alone being promoted to one or two levels, that is, the name just sounds good. In this place in Beijing, five division chiefs and three department directors are smashed with a brick, and your little position is really not enough.

    However, once you get sick, the blow you have to this home is devastating.

    This is the end of this topic.

    Yes, I'm the loser who stopped my husband from getting motivated. If my parents and my in-laws knew about this, they would have eaten me alive.

    Mr.'s transfer has torn apart the cruel truth of workplace promotion.

    The deepest routine of PUA in the workplace is to package squeezing and packaging as an opportunity. On the surface, it is a decent rhetoric of "cooperation and coordination", but in fact, it cuts family time into a fragmented state of standby; The so-called "tacit black-box operation" is nothing more than a carrot hanging in front of the donkey's eyes.

    When the culture of overtime alienation turns into moral kidnapping, the refusal of young people hides the defense of the dignity of life: in the face of disease, all false ranks are nothing more than a tower on the sand.

    This generation of young people has revolutionized the way time is measured. They know how to translate hourly wages into the true cost of late-night overtime:

    It is a pity to miss the child's first bicycle ride,

    It is an indicator of the red on the parents' physical examination report,

    It's the anxiety of gym membership card dust.

    This awakening has led young people to begin to vote with their feet, refusing to exchange health for illusory "futures".

    As the German sociologist Hartmut Rosa put it:

    In the acceleration society, the person who can protect the autonomy of time is the real aristocracy.

    In the field of parent-child education Q&A, I have seen too many tragedies of "shadow dads":

    A child wrote "My Daddy" as "a voice strip on a mobile phone".

    There is a father who was working at the parent-teacher conference site and was smashed by his child's computer.

    There is no progress bar in a child's childhood, and missing it is permanently off the shelves. When career promotion comes at the cost of absent children's growth, isn't this kind of "progressiveness" a sacrifice of the basics?

    After all, we work hard to live well, not to make life a sacrifice of work.

  • Share 4 home-cooked practices of Pleurotus eryngii, which are fragrant, smooth and nutritious, and better than big fish and meat

    As a nutritious and tender ingredient, oyster mushrooms are widely used in a variety of home-cooked dishes because of their thick and delicate flesh. Not only is it rich in dietary fiber and plant protein, but it also has high nutritional value, especially suitable for vegetarians or those who pursue a healthy diet. In home-cooked dishes, king oyster mushrooms can be combined with a variety of ingredients to show different flavors. Whether it is the sauce-flavored oyster mushrooms, the crispy and tender dried stir-fried oyster mushrooms, or the simple and refreshing stir-fried oyster mushrooms, they can bring you a different taste experience. Today, I would like to share with you four delicious home-cooked oyster mushrooms, which are easy to make at home, nutritious and delicious, better than big fish and meat.

    1. Sauce oyster mushrooms

    Ingredients required: 300g Pleurotus eryngii; 1.5 scoops light soy sauce; 1 scoop dark soy sauce; 1 tablespoon cooking wine; 1 red pepper (optional, color); garlic 3 cloves (sliced); Ginger to taste (sliced); Edible oil to taste; 1 tablespoon sugar; Water starch appropriate amount; Salt to taste; Chives Appropriate amount (cut into sections)

    Steps:

    1. Prepare the oyster mushrooms: Wash the oyster mushrooms, remove the ends and cut into slices about 0.5 cm thick. You can cut it into strips to your liking or you can slice it.

    2. Blanching: Add water to a boil in a pot, add the sliced oyster mushrooms and blanch for 1-2 minutes to remove the fishy smell and maintain the crisp and tender taste of the oyster mushrooms. Blanch and drain for later use.

    3. Prepare the seasoning: Take a small bowl, add 1.5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, stir well, and mix into a sauce for later use.

    4. Stir-fry the ingredients: Add an appropriate amount of cooking oil to the pot, add the chopped garlic and ginger slices after heating, stir-fry over low heat until fragrant, and be careful not to scorch.

    5. Stir-fry the oyster mushrooms: Put the blanched oyster mushrooms into the pot and stir-fry evenly so that the oyster mushroom slices are evenly coated with garlic and ginger.

    6. Add the seasoning: Pour the sauce prepared in step 3 into the pan and stir-fry evenly, making sure the oyster mushroom slices are well wrapped in the sauce. Stir-fry until the sauce is thick.

    7. Thickening and reducing the juice: Add an appropriate amount of water starch, stir well, continue to stir-fry until the sauce is viscous, finally add an appropriate amount of salt to taste, sprinkle with chives to increase the flavor, and stir-fry evenly.

    Tips:

    (1) Blanching time: The blanching time of oyster mushrooms should not be too long, 1-2 minutes to avoid softening the taste.

    (2) Seasoning ratio: The proportion of sugar in the sauce and light soy sauce and dark soy sauce can be fine-tuned according to personal taste, and if you like a stronger flavor, you can slightly increase the amount of soy sauce or sugar.

    (3) Thickening control: Do not use too much water starch to avoid the dish being too sticky. Add a small amount of water starch to make the sauce smoother and richer.

    2. Dried stir-fried oyster mushrooms

    Ingredients required: 300g Pleurotus eryngii; Dried chili peppers to taste; Sichuan peppercorns: appropriate amount; 4 garlic cloves (minced); Ginger to taste (minced); Edible oil to taste; 1 scoop light soy sauce; 1 scoop dark soy sauce; 1 tablespoon cooking wine; Salt to taste; 1/2 tablespoon sugar; Chives Appropriate amount (cut into sections)

    Steps:

    1. Prepare the oyster mushrooms: Wash the oyster mushrooms, remove the ends, and cut into thin slices or strips. It is recommended to cut into 0.5 cm thick slices, which will be easier to stir-fry and better absorb the seasoning.

    2. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat it over medium-low heat. Note that the key to dry stir-fry is that the oil temperature should not be too high, otherwise it will cause the pleurotus eryngii to grow on the outside and on the inside.

    3. Sauté the oyster mushrooms: Put the chopped oyster mushrooms in a pot and stir-fry over medium-low heat. The oyster mushrooms will gradually soften and come out of the water, and patiently stir-fry until the oyster mushrooms are slightly browned on both sides and become slightly crispy.

    4. Add dried chilies and Sichuan peppercorns: When the oyster mushrooms are stir-fried until slightly charred, add the dried chili peppers and Sichuan peppercorns. Continue stir-frying until the peppers change color slightly and release the aroma. This step requires controlling the heat so that the peppers don't burn.

    5. Add minced garlic and ginger: Add the chopped minced garlic and ginger, stir-fry quickly and evenly, and stir-fry until the minced garlic is fragrant, not burnt.

    6. To taste: Add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine and 1/2 tablespoon of sugar to the pan and continue to stir-fry until the oyster mushrooms are evenly coated with seasoning and the color is bright.

    7. Juice receiving: Add an appropriate amount of salt to taste, and continue to stir-fry for 1-2 minutes to ensure that the oyster mushrooms absorb all the seasonings. If there is a lot of juice, you can turn on high heat to reduce the juice and stir-fry until dry.

    8. Sprinkle with green onions: Finally, sprinkle the chopped green onions, then stir-fry evenly to enhance the flavor and flavor. Then remove from the pan and serve on a plate, and dry stir-fry the oyster mushrooms to finish.

    Tips:

    (1) Heat control: During the process of stir-frying king oyster mushrooms, be patient and do not rush to stir-fry quickly over high heat. Medium-low heat can better stir-fry the oyster mushrooms on both sides until slightly charred, and the taste is better.

    (2) Chili Selection: Depending on personal taste, you can choose slightly spicy or heavily spicy dried chilies. If you like a spicier taste, you can increase the amount of chili peppers, but don't overdo it to avoid the bitter taste of fried peppers.

    (3) Amount of cooking oil: Dry stir-fry is a cooking method with low oil and less water, so the amount of oil does not need to be too much, just an appropriate amount of oil.

    3. Stir-fried king oyster mushrooms with green pepper

    Ingredients required: 300g Pleurotus eryngii; 2 green peppers (cut into strips); 4 garlic cloves (minced); Ginger to taste (minced); Edible oil to taste; 1 scoop light soy sauce; 1/2 scoop dark soy sauce; Salt to taste; Appropriate amount of chicken essence (or monosodium glutamate); Chives Appropriate amount (cut into sections)

    Steps:

    1. Prepare the oyster mushrooms: After washing the oyster mushrooms, remove the ends and cut them into thick slices or strips, trying to keep them even, so that the effect is better.

    2. Prepare the green peppers: Wash the green peppers, remove the seeds and cut them into strips, similar in size to the oyster mushroom strips, so that they can be easily stir-fried.

    3. Prepare garlic and ginger: Finely chop the garlic and mince the ginger for later use. If you like ginger to have a strong flavor, you can increase the amount of ginger in moderation.

    4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat it over medium heat. When the oil is hot, add the minced garlic and ginger and stir-fry until fragrant.

    5. Sauté the oyster mushrooms: Put the oyster mushrooms in a pan and stir-fry over medium heat until the oyster mushrooms are soft and slightly golden brown on both sides. If there is a lot of water in the pan, you can turn on high heat and fry the water dry.

    6. Add green peppers: When the oyster mushrooms are medium-rare, add the green pepper strips and continue to stir-fry. Stir-fry until the green peppers change color, keep them crisp and tender, and don't fry too soft.

    7. Seasoning: Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, appropriate amount of salt, stir-fry quickly, and finally sprinkle a little chicken essence or monosodium glutamate to taste to add deliciousness.

    8. Remove from the pan and serve: Stir-fry quickly until all the ingredients are evenly flavored, finally sprinkle with chives, stir-fry well, and then remove from the pan and serve.

    Tips:

    (1) How to cut oyster mushrooms: Pleurotus eryngii can be cut into strips, slices or other shapes, but make sure that the cut is evenly sized so that the texture and taste of the stir-fried mushrooms are more uniform.

    (2) Stir-fry green pepper time: The stir-fry time of green pepper should not be too long, otherwise it will lose its original crispness, and it can be fried until it changes color to maintain the fresh fragrance and taste of green pepper.

    (3) Heat control: When stir-frying oyster mushrooms, use medium heat to stir-fry slowly, so that the oyster mushrooms can better absorb the seasoning and maintain a better taste.

    4. Roasted beef cubes with oyster mushrooms

    Ingredients required: 200g beef (choose a part suitable for stir-frying, such as beef tenderloin or beef shoulder); Pleurotus eryngii 200g; 1 green pepper; 1 red pepper; 1 green onion; Ginger to taste; garlic 3 cloves; 2 tablespoons soy sauce; 1 scoop light soy sauce; 1 tablespoon cooking wine; Ground white pepper to taste; Salt to taste; Essence of chicken (optional) to taste; Edible oil to taste; Dry starch to taste (for marinating beef)

    Steps:

    1. Prepare the beef: Cut the beef into small pieces of 1.5-2 cm square, pat it loose with the back of a knife, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, a little white pepper and an appropriate amount of starch, stir well, and marinate for 15-20 minutes to taste.

    2. Prepare the oyster mushrooms: Wash the oyster mushrooms, remove the ends, and cut them into strips or thick slices of moderate size for easy cooking with beef.

    3. Prepare the vegetables: Remove the seeds of the green and red peppers and cut them into small pieces, cut the green onion into sections, and mince the ginger and garlic for later use.

    4. Stir-fry beef: Add an appropriate amount of cooking oil to the pot, pour the marinated beef cubes into the pot after heating, stir-fry over medium heat until the surface of the beef cubes is slightly golden brown and cooked, remove and set aside.

    5. Sauté the oyster mushrooms: Re-add some oil to the pan, add the sliced oyster mushroom strips or slices, and stir-fry over medium-low heat until the oyster mushrooms are soft and slightly watery.

    6. Add vegetables: After the oyster mushrooms are soft, add the chopped green pepper and red pepper pieces, then add the green onions, ginger and garlic, and continue to stir-fry until fragrant.

    7. Seasoning: Add 2 tablespoons of soy sauce, 1 tablespoon of light soy sauce, and an appropriate amount of salt to taste, then add the fried beef cubes to the pan and stir-fry evenly to let all the ingredients fully absorb the flavor. If the taste is salty, you can add an appropriate amount of chicken essence to enhance the freshness.

    8. Collect the juice: After stir-frying until the ingredients are evenly flavored, add a little water, turn on high heat to reduce the juice until the soup is thick, and finally stir-fry evenly, then remove from the pot and put on a plate.

    Tips:

    (1) Beef selection: Beef is selected from tender meat parts, such as beef tenderloin, shoulder meat, etc., so that the fried beef is more tender. If the beef is too old, you can use a meat hammer to pat it to increase the tenderness of the meat.

    (2) Beef marinating: Adding starch to beef marinating can not only increase the tenderness of the taste, but also help lock in the gravy and make the beef more juicy and delicious.

    (3) Heat of king oyster mushrooms: When stir-frying king oyster mushrooms, the heat should be moderate, and do not fry too soft, otherwise it will lose its taste. Saute until slightly tender, maintaining its unique chewiness.

    These four types of oyster mushrooms are not only easy to operate, but also rich in taste, which can meet the needs of different tastes. The oyster mushrooms are rich in sauce, the dry stir-fried king oyster mushrooms are crispy and delicious, the green capsaline stir-fried king oyster mushrooms are refreshing and healthy, and the roasted beef with oyster mushrooms is full of meat and memorable taste. Each one allows you to enjoy a different delicacy in your busy daily life, and also allows you to taste the unique charm of king oyster mushrooms. By doing so, you will not only elevate the menu at your home table, but also help you enjoy delicious food more healthily.

  • The man insisted on not eating dinner for 5 years, and after the examination, guess what happened to the stomach?

    In today's fast-paced life, people often try a variety of health regimens in order to pursue health. However, some approaches may seem reasonable, but they may have hidden pitfalls. Today, we are going to tell a story about "not eating at noon".

    First, the persistent road of health preservation

    On a busy corner of the city, there is an office worker named Cuong. His daily work pressure is huge, but he firmly believes that as long as he adheres to a special health regimen - "skipping lunch and eating", he can stay healthy in the midst of busyness. Cuong's idea stemmed from an ancient practice he had heard would not only help him lose weight, detoxify his body, but also prolong his life.

    So, Cuong began his "wellness journey". Every day after noon, he stopped eating anything. Friends often invited him to dinner together, but he always firmly refused: "I don't eat dinner, this is my health secret!" In his opinion, eating one less meal will allow the stomach to be fully rested and the body to repair itself better.

    2. The "protest" of the body

    However, as time passed, Cuong's body began to show some subtle changes. At first, he only occasionally felt an upset stomach, like a puff of sour water churning in his stomach. He thought it was only temporary, after all, his body was adapting to this new way of life. But as time goes on, this discomfort becomes more and more frequent.

    Once, when Cuong was working late into the night, he suddenly felt a sharp stomach pain. He curled up at his desk, cold sweat streaming down. At that moment, he realized that his stomach might have been "protesting" for a long time.

    3. Warnings for physical examinations

    Five years later, Cuong decided to go for a comprehensive check-up. When he got the gastroscopy report, the doctor's expression made his heart sink. The doctor pointed to the report: "Your gastric mucosa has atrophied and thinned, showing signs of chronic gastritis. Only then did Cuong realize that his "health secret" did not bring health, but caused serious damage to his stomach.

    4. The "confession" of the stomach

    Actually, the stomach is not an organ that likes to "work overtime". It has its own "work schedule", and when we eat, the stomach secretes stomach acid and digestive enzymes to break down the food. But if you don't eat for a long time, stomach acid will still be secreted, but you can't find food to neutralize it, so it will start to "erod" the gastric mucosa. Ah Qiang's stomach, under such "torture", gradually became fragile.

    5. Re-examine the way of health preservation

    Faced with such a result, Cuong fell into deep reflection. He began to re-examine his regimen. He realized that true health is not achieved by extreme means, but requires a scientific and rational lifestyle.

    So, Cuong decided to adjust his eating habits. He began to eat small dinners, choosing light, easy-to-digest foods such as porridge, vegetables, and fish. At the same time, he also pays more attention to nutritional balance and no longer blindly pursues "eating less".

    A few months later, Keung had another medical check-up, and the gastroscopy report showed that his gastric mucosa had recovered and his stomach discomfort had gradually disappeared. He said with emotion: "It turns out that health preservation cannot go to extremes, and science is the real king." ”

    6. A healthy life is the real "health preservation"

    Cuong's story tells us that a healthy body needs scientific care. A regular diet, moderate exercise and good lifestyle habits are the true way to health. We cannot blindly pursue the so-called "magic method" and ignore the real needs of the body.

    Friends, if you're trying a similar regimen, stop and rethink. A healthy body is not obtained by "cultivating immortals", but by maintaining a scientific lifestyle.

  • There is a sense of urgency called "the country calls you to lose weight" The National Health Commission promoted the "Weight Management Year" action

    A few days ago, at the press conference on the theme of people's livelihood at the third session of the 14th National People's Congress, Lei Haichao, director of the National Health Commission, said that he would continue to promote the "Weight Management Year" action and called on the general public to pay attention to weight management. Lei Haichao pointed out that the current problem of overweight and obesity among Chinese residents is serious, which has become one of the main factors endangering health, and is closely related to the increase in the incidence of chronic diseases. In order to deal with this problem, the "Healthy China 2030" planning outline has clearly proposed to focus on prevention and highlight the move forward. In June last year, the National Health Commission and 16 departments launched the "Year of Weight Management" activity. In the future, the National Health Commission will promote the work from publicity and the establishment of weight clinics to provide professional weight management services for the public. Lei Haichao emphasized that individuals should become the first responsible person for their own health, pay attention to weight management, start from small things, and develop good living habits.

  • New rules for spring eating: These 5 sweet foods are more nourishing than sour! Eat in season and double your health

    In spring, everything recovers, the air is filled with fresh breath, and even the taste buds are "awakened". Every season, health experts begin to discuss the topic of "sour taste and liver", as if spring is incomplete without eating something sour. But you know what? In fact, sweet food is the "hidden king" of spring health! Not only do they taste sweet, but they also nourish the spleen and stomach, strengthen the physique, and are more nourishing than sourness. Today, we will take you to unlock the new rules of spring diet and see how these 5 sweet foods can double your health!

    1. Red dates: "natural vitamin pills" for replenishing qi and nourishing blood

    Red dates are a representative of sweet food and are known as "natural vitamin pills". It is rich in iron, calcium, vitamin C and other nutrients, which can replenish qi and blood, and enhance immunity. The climate in spring is changeable, which is easy to cause fatigue and decreased immunity, and eating a few red dates a day can not only satisfy the taste buds, but also replenish energy for the body. Cooking porridge, making tea, and eating it directly are all good choices.

    2. Yam: "underground ginseng" that strengthens the spleen and stomach

    Yam is the "star ingredient" of spring health, and its sweet and soft taste makes people love it. It is rich in amylase, polyphenol oxidase and other substances, which can strengthen the spleen and stomach, and promote digestion. Spring is the high incidence period of spleen and stomach weakness, and eating more yam can help regulate the stomach and intestines and enhance absorption. Whether stir-fried, stewed, or made into desserts, yam can exert its unique health benefits.

    3. Honey: a "natural sweetener" that moistens the lungs and relieves cough

    Honey is the "all-rounder" in sweet food, not only sweet taste, but also has the effect of moistening the lungs and relieving cough, antibacterial and anti-inflammatory. Spring is a dry climate that can easily cause cough and throat irritation, and drinking a glass of honey water every day can effectively alleviate these symptoms. In addition, honey can also promote metabolism and help detoxify and nourish the skin, which is a must-have for spring health.

    4. Pumpkin: the "golden ingredient" for eye and stomach protection

    Pumpkin is a common sweet food on the spring table, rich in β-carotene, vitamin A and dietary fiber. It can not only protect the eyes and eyes, but also nourish the stomach and protect the stomach, especially suitable for spring consumption. Pumpkin can be cooked in a variety of ways, it can be steamed, boiled, stir-fried, and even made into pumpkin porridge or pumpkin pie, which is both delicious and healthy.

    5. Goji berry: the "red elf" that nourishes the liver and kidneys

    Goji berry is the "health star" of sweet food, which has the effect of nourishing the liver and kidneys, brightening the eyes and moistening the lungs. Spring is the golden period for liver nourishment, and the polysaccharides and carotene in wolfberry can help repair liver cells and enhance liver function. Soaking in water, cooking porridge, stewing soup, wolfberry can add points to your spring health.

    Spring food is about "eating according to the season", sweet food can not only satisfy the taste buds, but also nourish the body, more nourishing than sour. These 5 kinds of sweet foods are simple and easy to obtain, and the effect is remarkable, which is the best choice for spring health. Start today and make these sweet treats the star of your table, double your health and vitality!

    Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not operate by yourself without medical qualifications, if you feel unwell, please go to the hospital in time.

  • Show off new skills! Cycling to Stitch the Grapes Millisecond-level interactive humanoid robot released

    CCTV News: Recently, there have been new works in the field of embodied intelligence, that is, agents with physical entities that can interact with the environment through perception and action.

    A brand new humanoid robot was released in Shanghai. Riding a bike, pedaling a scooter, and playing with a balance bike, the 1.3-meter-tall robot unlocks new motor skills and allows for delicate operations such as stitching grapes. The robot has 28 degrees of freedom throughout the body and is equipped with a multi-modal interaction model, which can achieve millisecond-level interactive responses, and accurately judge and respond through human facial expressions and voice intonation.

    In addition, based on the large model of the embodied base, the robot initially has the ability to generalize the operating object with zero samples. For example, it can "draw inferences" from different cups just by learning the video of humans pouring water, without repeating training for different shapes of cups, which also marks a step closer to the application direction of embodied intelligence to generalization and openness.

    It is understood that this robot may be used in various scenarios such as health care, service, and family companionship in the future.

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