There are three ways to eat:
1. If you like salty food, something will break the plum and add refined salt to eat it, which will make your mouth water immediately. If you don't understand what I'm saying now, you will understand it once. That's what happened.
2. Copy the above method. If you don't like salty, add sugar, just like * * *;
3. You can put it at home first, and when it turns yellow, you can eat it when it feels soft. It tastes like apricots when cooked. Don't believe it, it must be. If it is a naturally ripe plum on the tree, it will be sweeter and more delicious!
Question 2: The practice of Qing Mei is completed. How can green plums eat good ingredients?
green plum
2000 grams
crystal sugar
500 grams
condiments
salt
30 grams
step
1. plum: Because it is used to make sauce, you don't need to choose too good, just ordinary, which can save some money.
2. Uncolored rock sugar. Don't use decolored sugar to make iced plum sauce, try to keep the natural flavor.
3. After the prunes are pedicled, put them in the sink and rinse them clean.
4. Drain the washed plums.
5. Then leave it for 2~3 days, depending on the room temperature, so that the plums will naturally mature and become apricot yellow.
6. Put the cooked green plums into the soup pot, add enough water, boil over high fire, and then simmer for 20 minutes.
7. Then poke the green plum with chopsticks and let the juice penetrate into the soup.
8. When the pulp of the plum becomes transparent, pick it up, put it in a bowl and crush it with a spoon.
9. Put the crushed plums back into the pot and add rock sugar at the same time.
10. salt.
1 1. Stir until the crystal sugar melts, pay attention to control the heat, and observe the size, state and sound of boiling bubbles.
12. When the bubbling bubbles are getting bigger and bigger, and the sound of "purring" is rather stuffy, at the same time, slightly suck the pulp with a spoon, and then turn off the fire and stir for a while to prevent the bottom from being burnt.
13. Let the ice plum sauce cool naturally.
14. Bottle. I used PVC bottles filled with other foods, and the old ones were reused. This plum jam can be kept in the refrigerator for one year.
Question 3: What are the benefits of eating green plums regularly? Hello, my friend, my answer is.
Myrica rubra is a subtropical fruit originating in China, and its cultivation history is quite long. According to the scientific research on Hemudu site, it is found that as early as 6000 years ago, local people began to eat wild bayberry.
Myrica rubra is a valuable fruit, which is rich in protein, iron, magnesium, copper, vitamin C, citric acid and other beneficial ingredients. Every100g contains 0.9g of protein, and the heat is 79kcal. Besides being eaten fresh, fruits can also be processed into sauce, juice, wine, dried (preserved) and so on.
Myrica rubra, as a precious fruit, also has a good pharmacological effect, which can help digestion, diuretic kidney, relieve summer heat and relieve boredom. Has the effects of nourishing stomach, invigorating spleen, expelling toxin, caring skin, regulating qi and promoting blood circulation, resisting aging and improving immunity. Chinese medicine also has a high evaluation of it. Li Shizhen said in Compendium of Materia Medica that Myrica rubra "can quench thirst, harmonize the five internal organs, clear the stomach, and get rid of annoying pathogens." People are also used to choosing the best Yangmei and soaking it in white wine, commonly known as "Yangmei with soju". In hot summer, eating a few bayberries with soju can not only relieve summer heat, but also stimulate appetite and make people feel refreshed.
Dietary taboo: Myrica rubra is warm, and eating more will lead to fever, phlegm and other reactions of getting angry. In addition, the fruit acid in bayberry will corrode teeth, so brush your teeth in time after eating. Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body.
The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.
Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, treat dysentery and abdominal pain, and has a good effect on diarrhea.
Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention. The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.
Yangmei, also known as Long Qing and vermilion, is named after its shape like water poplar and taste like plum. Myrica rubra is one of the specialty fruits in China, and it is known as "a doubtful fruit is worth a thousand dollars". In wuyue, it is also known as "Yangmeisheng Litchi". Myrica rubra fruit is bright, juicy, sweet and sour, and has high nutritional value.
efficacy
Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body.
The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.
Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, treat dysentery and abdominal pain, and has a good effect on diarrhea.
Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention. The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.
Applicable people
Most people can eat it.
Applicable amount
5 at a time (about 40 grams).
≮ Special tips ≯
Rinse your mouth or brush your teeth in time after eating bayberry to avoid damaging your teeth.
It is more delicious to dip a little salt when eating.
≮ Health traffic lights ≯
Myrica rubra has a certain * * effect on gastric mucosa, so patients with ulcer disease should eat it carefully.
People with warm bayberry, toothache, hyperacidity and excessive internal heat should not eat more.
Diabetic patients should not eat bayberry to avoid high blood sugar.
≮ Main nutrients≯
vitamin
(mg) a (μ g) b 1 b2 b6 b 12 (μ g) c d (μ g) e
7 0.0 1 0.05 0.05 - 9 - 0.8 1
Biotin (microgram) Potassium (microgram) Phosphorus (microgram) Carotene Folic Acid (microgram) Pantothenic Acid Nicotinic Acid Mineral Element
(mg) calcium
19 - - 0.04 26 0.3 0.3 14
Fe, P, K, Na, Cu, Mg, Zn and Se (μ g) → See also.
Nutrition handbook ... >>
Question 4: Can the plums just picked be eaten directly? 1. Newly picked plums can be soaked in salt water or sugar water for several hours, so they are less sour. 2. Introduction Plums are the fruits of plum trees, but the plum blossoms generally enjoyed are other kinds of plums. Plum blossom is a plant of Prunus in Rosaceae. Also known as green plum, plum and sour plum. Originally from China, it is a subtropical fruit tree. Mume is sweet in taste, large in fruit, thin in skin, shiny, thick in meat, small in stone, crisp and fine in quality, juicy and high in acidity. It is rich in various amino acids needed by human body, with sweetness in acid, and is known as "the king of preserved fruits" and "natural green health food". It is cultivated all over China, but most of them are in the provinces south of the Yangtze River basin, and there are also a few varieties in northern Jiangsu and southern Henan. Some varieties have been successfully introduced in North China. Japan and North Korea also have it.
Question 5: How to eat green plums? Cooking and efficacy: making dried fruits
Production materials of green plums: main ingredients: green plums. Teach you how to make green plums and how to make them delicious. 1. Raw materials require green apricots with thick meat, no moth-eaten, no scars and a nuclear hardness maturity of about 50-60%.
2. Pickling: in a vat (or cement pool), add salted apricots layer by layer, 65,438+000 kg of salted apricots, 65,438+08 ~ 20 kg of salted apricots, and add clear water until the apricots are not exposed, and marinate for 7 ~ 65,438+00 days.
3. Half pressing: Take the pickled apricots out of the jar, and press the apricots in half with boards connected at two ends. Remove the apricot kernel and apricot stalk. Make neat apricot blanks.
4. Desalination: Put the apricot blank into a jar, soak it in clear water for about 2 hours, and change the water for 3-4 times to make the apricot blank basically salty. After the last water change, 60 g of sodium sulfite and 100 kg of alum were added to 1 kg of apricots to make the apricots more transparent, bright and hard.
5. Sugar stain: put a layer of apricot and a layer of sugar in the jar, 100 kg of apricot and 65-70 kg of sugar, and the sugar stain time is generally 24 hours, so that the apricot blank can fully absorb sugar.
6. Sugar boiling: The texture of green apricots is relatively solid, and the method of sugar boiling for many times is generally adopted. For example, cook for 4 times: put the sugar-stained apricot blank and soup in a pot, boil it, and then put the soup in a jar for 24 hours. Pay attention to sliding the cylinder every time to prevent the apricot blank from changing color. If it is boiled three times and four times, take out the sugar solution and spread it on the steamer. To enhance the bright cyan. When sugar is boiled for the first time, 100 kg apricot embryo can be added with 10 g lemon yellow and indigo respectively, and 300 g alum to promote dyeing.
7. Drying: You can dry in the sun on sunny days. Because of its high sugar content, it can especially prevent pollution from flies and other insects. In order to dry quickly, the steamer was put into the curing barn, and the temperature was controlled at 50 ~ 60℃. Turn it once every hour to ensure uniform heating, dry it once and bake it for about 8 ~ 9 hours. Make the water content reach 16 ~ 18%.
Question 6: Enzymes How to eat the most suitable enzymes for health?
(1) Regulating gastrointestinal digestion: promoting food decomposition, maintaining the balance of beneficial bacteria in the intestine, helping digestion and balancing various metabolism in the body.
(2) Detoxification: This function is a very important function of enzymes, which can decompose diseased parts or pus and dirt stuck in blood vessels. After cleaning, the patient's body can recover and heal quickly.
(3) Sterilization and anti-inflammation: The so-called inflammation means that a certain part of the cell is damaged and bacteria begin to multiply and grow. Curing inflammation does not depend entirely on enzymes, but enzymes can transport white blood cells, improve the function of white blood cells and provide resistance for damaged cells. The treatment of any disease is based on this principle. In other words, basically it depends on the patient's own resistance to really cure. Although antibiotics, commonly called specific drugs, can kill bacteria, they cannot regenerate cells. When white blood cells are used for sterilization, the enzyme itself also has sterilization effect, which will kill germs.
(4) Blood purification: refers to the elimination of metabolites in the blood, or the decomposition and excretion of viruses caused by inflammation. In addition, it can not only decompose cholesterol in acidic blood to maintain weak alkalinity, but also promote blood circulation and make blood smooth.
(5) Cell activation: it can not only promote cell metabolism, increase physical strength, but also maintain the compactness of cell arrangement. Plum, a seemingly ordinary fruit in the mountains, is scattered in the mountainous areas of western China. In fact, it contains a kind of vitamin and citric acid that the human body needs especially, which is incomparable to grapes, oranges and apples. In ancient times, it is hoped that plum will quench thirst, and plum cooking wine is a hero of a thousand-year allusion. Now, through scientific determination, plum food is an ideal green food with rich nutrition and delicious taste, which has unique medical and health care functions such as lowering blood pressure, reducing blood fat, resisting cancer, delaying aging and beautifying, so that Japanese people have developed the habit of eating two sour plums every day. Mume is rich in organic acids, minerals and vitamins, and participates in energy metabolism, which can reduce fatigue and maintain the normal operation of the circulatory system. "Mume" can regulate the flora ecology of digestive system and promote gastrointestinal digestion and absorption. Long-term use of plum enzyme can help beauty beauty and sleep, and it is the most natural health care product. Why choose plum enzyme?
1. Enzymes are most afraid of high temperature. If the temperature exceeds 60℃, most of the enzymes will be destroyed. The green plum enzyme beverage adopts a unique normal temperature fermentation process, and the temperature in the whole production process is controlled below 45℃, and 100% ensures the effective components of the enzyme. Because the fermentation process is very slow at room temperature, the production cycle of plum fruit enzyme is more than one year, and the activity of the enzyme is much higher than that of ordinary fruit enzyme (the production cycle of ordinary fruit enzyme is only a few tens of days).
2. Introduce unique bioengineering technology from Japan, and apply it to green plum enzyme beverage. A large amount of citric acid and amino acids can be produced by inoculating special fermentation strains with green plum as the main raw material. Citric acid can decompose the sugar and fat ingested in the diet and convert it into the energy of the body, thus promoting the complete metabolism and avoiding the generation and accumulation of wastes in the body. This energy conversion process is called tricarboxylic acid cycle. Once the citric acid is insufficient, the circulation will not be smooth, resulting in a large accumulation of lactic acid, easy to feel tired and fat will increase. If we can supplement enough citric acid to make energy metabolism more active, we can eliminate the root of fatigue-lactic acid, which is full of natural spirit and no longer tired.
3. The green plum enzyme beverage contains 9 essential amino acids and 18 natural amino acids such as arginine and aspartic acid. Arginine with the highest content can enhance physical strength and endurance, promote the secretion of growth hormone and protect the intestine.
4. More importantly, raw materials (plum, bayberry, mulberry, grape, etc. ) The enzymes used for plum fruit are all organically grown fruits from Tianmu Mountain and Moganshan Mountain, which are organic products. The so-called organic refers to the use of chemical fertilizers, chemical pesticides, growth regulators or food additives (which have been proved to be harmful to human health), transgenic plants and their ... & gt
Question 7: How can green plums not be sour? My family grows green plums. Finally. . . Whether it is green, yellow or soft. It's all sour. . Locals can only eat about five raw ones at a time. . . I will probably eat 10, and then my teeth will be sore. Tofu can't be bitten . . . What is not sour in the market seems to be Guan Ogilvy (forgot), which seems to be a typo. I keep plum wine at home. Pickled green plums {soaked in sour plum soup}. . Sour plum soup is also made in drinks on the market. Drinking under the ice is super cool. You must eat it raw, not sour. There's really no way. . It can only reduce acidity. . . . Cut the green plum a few times. Rub it with salt and soak it for a while. Wash off. . Mix with sugar. When the sugar melts. You can eat it.
Question 8: What are the advantages and disadvantages of eating green plums? According to Li Shizhen's Compendium of Materia Medica, "Plum" blooms in winter and ripens in summer, which is full of wood. "The role of green plum, the sour taste of green plum, plays a great role, not only can * * * appetite, but also can resist aging, which has a great health care effect. So what are the benefits of women who often eat green plums? Detoxification: harmful ingredients such as additives and residual pesticides in food enter the human body and are excreted through detoxification of liver and kidney. The active substances contained in the fruit of mume can improve the detoxification function of the liver and enhance the detoxification ability of the human body against water poisoning, food poisoning and blood poisoning. Summer is the high incidence season in kidney calculi, and dark plum has the function of preventing stones. Because it is rich in citric acid, and calcium in blood is easy to dissolve after combining with citric acid, which can reduce the formation of stones. Anti-aging: Plum tastes sour. After drinking plum wine, salivary glands can secrete more parotid hormones, which can promote metabolism, delay aging, make women rosy, skin shiny, skin tissues and blood vessels tend to be younger, and have obvious "rejuvenation" effect. Plum wine can be drunk all year round: cold drink, hot drink, before or after meals. Such as orange juice, lemon juice, sprite, soda water, etc. You can even bring up colorful cocktails. A large number of polyphenols in plum wine can also inhibit fat accumulation and have the effect of slimming. In addition to the above effects, green plums also have good medicinal effects, and are generally processed into preserved fruits, preserves and other foods. Plum also has a cosmetic effect, which is more conducive to health preservation. What are the benefits of women often eating green plums?
Efficacy and function of dark plum
Plum contains a lot of protein, fat (fatty oil), carbohydrates, various inorganic salts and organic acids. The content of organic acids in ebony fruits is generally 3.0%-6.5%, which is much higher than that in common fruits. The organic acids contained in ebony mainly include citric acid, malic acid, tannic acid, bitter folic acid, succinic acid and tartaric acid. It has the effects of promoting fluid production to quench thirst, stimulating appetite and relieving fatigue. In particular, the content of citric acid in various fruits is the most. Citric acid is an indispensable and important acid in the metabolism of human cells, which can promote the decomposition of lactic acid into carbon dioxide and water to be excreted, restore fatigue and facilitate the absorption of calcium. Plum is rich in nutrition, low in sugar and high in acid, and its T value (sugar-acid ratio) is only 0.2, which is 1/70 of pear and 1/8 of apricot, which is lower than that of lemon. Secondly, it has a reasonable ratio of calcium to phosphorus, and its Ca/P ≈ 1: 1 is the best food to develop health food for children and the elderly.
Question 9: What are the advantages and disadvantages of eating green plums?
1, eliminate fatigue and increase vitality.
2, anti-tumor, remove blood waste
3. Significantly improve gastrointestinal function
Step 4 protect the liver
5, antibacterial, insect repellent, antiallergic effects
6. Promote metabolism and delay aging, beauty beauty.
7, slimming, lowering blood fat and lowering blood pressure.
8, clear liver and eyesight, hangover and oil discharge!
Plum blossom is an endangered species under national third-class protection. Plum contains a lot of protein, fat (fatty oil), carbohydrates, various inorganic salts and organic acids. It can not only stimulate appetite, but also has the effects of anti-aging, health care, removing toxic substances, caring skin, removing spots and acne, reducing weight, lowering blood fat and blood pressure, clearing liver-fire, improving eyesight, relieving alcoholism and discharging oil.
There is no harm in eating a little green plum properly. Eating more is bad for your stomach.
Question 10: How to make pickled plums delicious, and the homemade materials for pickled plums.
Plum, salt, water
The practice of pickling green plums
1. Wash prunes, put them in a perforated basin and drain.
2. Put the plums in another pot (without holes), pour water until the basin is full of plums, then add salt (almost 4 kg of plums, half a catty of salt) and soak for one night.
3. Keep the salt water the next day (don't pour it out, it has other uses) and dry the plums for a week.
4. After one week, put the green plums into the jar, pour the unspouted salt water and marinate until the green plums are brown.