Raw material - cranberry
The history books record: "Cranberry is found in the north and south, common at four o'clock, spring seedlings, summer heart (moss), autumn stems, winter roots", it can be seen that the history of wuqing edible is long, leaves, stems, roots, etc. can be edible. Wuqing is rich in nutrition, protein, carotene, riboflavin, calcium and other contents are significantly higher than radish and kohlrabi, containing a large amount of vitamin A, vitamin B, vitamin C, a variety of sugars and essential amino acids and other vitamins, but also contains iron, magnesium, zinc and other 19 kinds of trace elements.
The young stems and leaves of cranberry can be made into soups, vegetables, steamed buns, dumplings, etc., and the vigorous stems and leaves can be salted to make sauerkraut. The fleshy root tissue is dense, crisp and refreshing, sweet taste, can be eaten fresh or fried, pickled, sauced, and juiced to make health drinks. The seeds contain 33-45% oil and can be squeezed for consumption.
Cranberry - medicinal value
According to the Tibetan medicine masterpiece "Four Medical Classics", cranberry has the effects of sweetness and warmth, clearing heat and detoxifying, nourishing and oxygenating. Cranberry seeds can detoxify and treat various food poisonings, and the fleshy roots contain polysaccharides.
Sun-dried red pickles
Sun-dried red pickles, freshly made, preservative-free. The 800-mile Hetao Plain is blessed with unique natural resources, abundant irrigation water, superior climatic conditions, planted cranberries, raw materials are assured, and the ingredients without preservatives are safe to eat. After five processes: washing, cutting, pickling, sterilization, and bagging, the deliciousness comes from this.
Sun-dried red pickles are available in two flavors: sesame rock candy and classic original