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Chestnuts are healthier to cook.
Castanea mollissima is native to China, and it is distributed in both north and south. Chestnut in Pingle County, Guilin City is very famous, and it is also called "the Three Treasures of Pingle" with Ginkgo biloba and Prunus mume. Chinese medicine believes that chestnut is "the fruit of kidney", and the effect of tonifying kidney and nourishing stomach is very good. According to modern nutritional analysis, chestnut contains a lot of starch and sugar, as well as some protein, fat and vitamins, so it has the reputation of "king of thousands of fruits".
There are many ways to eat chestnuts, and there is a folk saying that eating chestnuts raw tonifies the kidney. Of course, most people still cook and eat. Roasted chestnut chicken is one of the home-cooked dishes, and you can often see sugar-fried chestnuts with attractive aroma in the street. Zuo Zheng, a nutritionist in the Clinical Nutrition Department of the Affiliated Hospital of Guilin Medical College, said that it is healthier to cook and eat chestnuts in Guilin.
It turns out that chestnuts are also different from the north and the south. Chestnuts in the north are waxy and suitable for frying, while chestnuts in the south are waxy and suitable for cooking with other foods. Because a low-oil and low-salt diet is healthier, steamed chestnuts or boiled soup are better.
Eating raw chestnuts strengthens the body and bones.
Although chestnut is rich in nutrition and has the dietotherapy effect of tonifying kidney and strengthening body, it should not be eaten more. "Chestnuts are not easy to digest when eaten raw, but they are easy to stagnate when cooked, so you can't eat more." Zuo Zheng said. Chestnut has a high starch content, so it is best for the elderly and children with poor digestive function to eat less. When chestnut is cold, starch will age, so it is not easy to absorb, so try to eat chestnut while it is hot. In addition, diabetics, constipation patients and parturients should not eat more chestnuts.
Su Zhe, a writer in the Northern Song Dynasty, once wrote in a poem: "When you are old, you are ill with waist and foot. According to Li Laofang, guests wake up in the morning and collect white jade pulp after swallowing three times." Eating raw chestnut can strengthen the body and bones and relieve the pain in the waist and legs. If eaten raw, people with spleen and stomach deficiency and cold can't eat it, and others should chew it slowly when eating it, that is, "swallow white jade pulp three times and swallow it slowly."
Stir-fried chestnuts with sugar beware of paraffin wax
Zuo Zheng said that the common oil and sugar used for frying chestnuts with sugar will have higher calories, but there are not many health hazards. However, some vendors will add industrial paraffin when frying chestnuts, so that the fried chestnuts are bright and sell better. This kind of chestnut is harmful to human body. Paraffin wax accumulated in human body to a certain extent will have adverse effects on respiratory tract, and then lead to pneumonia, tracheitis and other diseases.
So pay more attention to buying sugar-fried chestnuts. If the surface is too bright, there may be problems. Normal sugar-fried chestnuts will stick to the shell and feel sticky after coking, while the appearance of paraffin-fried chestnuts is smoother. Paraffin is insoluble in water. If paraffin is added, floating objects will appear when soaked in water. At the same time, when eating chestnut, try to break the shell of chestnut with your hands, and don't bite it with your mouth.
The practice of millet roast chicken;
Ingredients: 750g boned chicken, chestnut meat 150g, Shaoxing wine 1 spoon, soy sauce 1 spoon, 6 cups of soup, proper amount of raw flour, pepper and sesame oil.
Practice: ① Remove the thick bones from the clean chicken and cut it into cubes about 3 cm long. Wash and drain chestnut meat. Cut the onion into 3 cm long sections. Ginger is cut into long pieces 1 cm wide.
(2) Heat the oil pan to half-cooked, add chestnut meat and fry until golden brown, and pour it into a colander to filter oil. Braised chicken with chestnuts
(3) Heat the oil pan to 80% maturity, stir-fry the chicken pieces until they are dry, add Shao wine, add ginger slices, salt, soy sauce and soup and stew for about 3 minutes.
(4) Take a pottery bowl with bamboo grates at the bottom of 1, pour the chicken pieces and soup into a wok, simmer with low fire until it is 80% rotten, add the fried chestnut meat, continue to simmer until it is soft and rotten, then pour it into the wok, add monosodium glutamate and scallions, sprinkle with pepper, boil, thicken with cornflour water, and pour in sesame oil.
Nutritional value:
The chicken is tender and delicious. Because of its light taste, it can be used in various dishes. Chicken has a lot of protein, which can be said to be one of the highest meats in protein. It is a high-protein and low-fat food. Potassium sulfate is also rich in amino acids, which can make up for the deficiency of cattle and pork. At the same time, because chicken contains more vitamin A than other meats, although it is not as good as vegetables or liver in quantity, its vitamin A content is much higher than that of beef and pork. Chestnut not only contains a lot of starch, but also contains protein, vitamins and other signature nutrients, and is known as the "king of dried fruits". Chestnut can replace grain, and it is called "hard-core crop" and "woody grain" together with jujube and persimmon. It is a cheap and nutritious tonic and tonic.
Chestnuts are delicious, but they are difficult to store. Because chestnut fruit is afraid of dryness, water, heat and freezing during storage, it will rot and deteriorate if it is not careful during storage.
1, select the storage-resistant variety. Generally, mid-late mature chestnut varieties are more resistant to storage. In fact, this northern variety is more storable than the southern variety.
2, timely harvesting. The maturity of chestnut varies with the origin and variety, and it is generally appropriate to harvest it when it is fully mature. In addition, pay attention to the weather when harvesting, and don't harvest the dew in Chu Qing on rainy days or after rain. Premature harvest or one-time harvest of chestnut buds will not only affect the improvement of single grain weight and quality of chestnut, but also be intolerant of storage.
3. Control pests and diseases. Chestnut is easy to be infected with germs and chestnut pests after mechanical injury, such as weevil and peach borer. Therefore, it is necessary to strengthen the pest control of chestnut before harvest, pay attention to handling with care during storage and transportation, prevent mechanical damage, and do a good job of disease prevention before storage. For example, fumigation with "carbon disulfide" to kill insects. Soaking the fruit with 500 times thiophanate or 1000 times Tektronix for three minutes has a good effect of controlling germs, but it should be done within 1-2 days after fruit picking.
Step 4 choose. Selecting chestnut with 10% salt solution to eliminate diseases, insects, chestnuts and immature hollow and shriveled chestnuts is beneficial to the storage and preservation of chestnuts.
5. Pre-storage. When the harvested chestnut is spread out in a cool and dry place, the appropriate weight loss rate is about 8%, and the weight loss rate below 5% or above 12% will affect the storage effect.