Seeing this topic is not for the netizens who have made a hit to eat acid, I am serious about introducing the sour horn, although it is indeed a little sour.
Our village is not big, but there is a "great power" to work in Yunnan Hospital, a Spring Festival home to visit relatives, brought back the local specialty - acid horn. This thing is quite peculiar, and it is distributed and tasted by eight neighboring families. We locals are used to eating salty things, and we are very repulsive to spicy and sour. But brewing water as tea is very suitable for my taste. I have never been to the south, but the first time I saw the sour horn tree was in far away South America, Mexico.
I studied abroad for a year at an international research center in Mexico, and many of the building facilities, planning and operation of the center are still very international. Leaving the central compound, it was like going to the countryside, not much different from the Ma Lianwa next to the China Agricultural University I had seen. I take a ride to a test station called Tadicapan twice a week to investigate, eat my own lunch at noon, and just hang out to enjoy the exotic flowers, trees, and idyllic scenery. Next to the laboratory was a thick tree, about 15 meters high, with a chest diameter that I had just held around; the bark was dark gray with irregular longitudinal cracks, similar to the locust tree in my hometown, with many oblong smooth leaflets, and yellow and purple flowers could be seen in the dense canopy.
Once, the Mexican engineer whom I used to work with, Cero, said to bring me some food, so he pulled me under the tree and plucked from the tree a large handful of swollen beans, which were hooked and irregularly constricted; there were more than a dozen seeds per horn, brown and shiny. He said it was "Ángulo ácido", what "click the rudder", I didn't understand his Spanish, only that he said he could take it back, remove the bean grains, and the bean skin could be stir-fried.
I went back to the Internet to find out what "don't fall by a rudder", it turned out to be sour horn, I tasted sour horn many years ago. Acid horn (Tamarindus indica), also known as capers, tamarinds, sour plums, sour fruits, rammed, sweet eye kan, blood map, ginseng fruit and so on. It is a tropical and subtropical evergreen large tree of the order Rosaceae, legumes, and sour horn genus.
According to the "Compendium of Materia Medica", acid horn has the functions of quenching thirst, quenching heat, eliminating food, nourishing the liver and eyes. It is commonly used to treat heat stroke, indigestion, food accumulation, abdominal pain, chronic gastritis, constipation, hypertension and iron deficiency heart disease. It can quench thirst, quench heat, cool the mouth, and have endless aftertaste. The next day, I went to the local market to find sour siliques and bought 5 pesos of sour horn as tea, which was indeed a bit sour and sweet.
Don't look at india now produces more than 400,000 tons of sour horn fruit every year, but its hometown is in Africa. India imported acid horn from Sudan and is now the main producer of acid horn, including Sudan, Indonesia, Thailand, Pakistan and other countries. Traveling to Southeast Asia, you can see beverages or foods developed and processed with sour carob pulp, such as sour horn juice concentrate, sour horn pulp powder, sour horn honey tea, sour horn tea, condiments, preserves, preserved fruits, curry powder, jam, jelly and other products, quite exotic.
Sour horn tree has strong vitality, evergreen in all seasons, beautiful tree type, is a better windbreak forest, its wood has hard black and red heartwood and soft yellow and white sapwood, known as "Oriental Sacred Tree". It is said that its leaves are also sour, you can mash the leaves into a puree, and then stir the spring onion, mint, salt, msg and monosodium glutamate evenly, you can serve, you can experience the "fragrant, sweet, sour, spicy" five flavors of miscellaneous chen. China really uses sour horn leaves to stew sauerkraut fish, this dish soup is sour and sweet, fish is fresh, adults and children love to eat.
The sour horn tree symbolizes toughness, calmness, uprightness and handsomeness. In 1883, the 18-year-old Sun Yat-sen returned from studying in Honolulu, usa, and brought back the seeds of the sour horn tree, and personally planted it in front of the door to grow into a large tree. Some people say that it grows in ten years, flowers in ten years, and bears fruit in ten years, which can be described as a rare treasure. However, sour horn trees are easy to plant and manage, and should be planted in temperate areas and bear fruit in the fourth year. My uncle planted the sour horn seed on the sandy ground on the east side of the house many years ago, and it really sprouted saplings. This tree has a long fruit hanging period, and vigorously developing the sour horn industry can not only benefit the contemporary era, but also benefit future generations.
Headline netizens sent a hit I am happy, drink some sour horn tea to refresh the mind, maybe we can also make a hit. What do you say?