Chestnuts are very common ingredients in our lives, but we may not know much about it, today Xiaobian will take you to take you to know more about our king of dried fruits----- chestnuts.
So let's first understand what medicinal value chestnuts have, chestnuts have higher protein and fat content. In addition, it is also rich in carotene, vitamin C, vitamin B1, vitamin B2, niacin and other nutrients as well as calcium, phosphorus, potassium and other minerals, these substances have a good nutritional tonic effect on the human body, and maintain the normal function of the body and growth and development is of great significance.
Chestnuts are rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, and is a good tonic for anti-aging and longevity.
Chestnuts contain riboflavin and vitamin B2, which have a good effect on children's oral and tongue sores and adult mouth ulcers that are difficult to heal.
The tonic function of chestnuts on the human body can be comparable to ginseng, astragalus and angelica, which is beneficial for the auxiliary treatment of kidney deficiency, especially for the elderly kidney deficiency and stool diarrhea. Therefore, it is called the "fruit of the kidney".
Talking about the benefits of so many chestnuts, I believe that everyone also wants to take action to buy chestnuts and go home to do it, then I will continue to tell you about the secret of chestnut selection, chestnuts have chestnuts, cones, chestnuts 3 kinds.
The cone chestnut fruit is small, the fruit has a rounded and pointed bottom, and is shaped like a cone.
The chestnut fruit is small, 1-15 cm in diameter, and the meat is sweet.
Chestnut fruit is large, sweet and of the highest quality. There is also the distinction between the northern chestnut and the southern chestnut. The northern chestnut fruit is small, the seed coat is easy to peel off, the starch content is low, the texture is delicate and waxy, and it is most suitable for sugar fried chestnuts. Southern chestnut fruit is larger, the seed coat is slightly difficult to peel off, the sugar content is low, and the starch content is high, and the pulp powder is coarse, suitable for vegetable use, commonly known as "vegetable chestnut". Chestnut of good quality, the fruit is full, the particles are uniform and normal color, no insect moths, no stuffiness, no mildew, fine flesh, strong sweetness, with stickiness. When the dried wrinkled skin, cracks, skin darkening brown hand pinching feel that the fruit is soft or stiff, should be peeled to observe whether the flesh has been stuffy and moldy recognition can also be identified by water floating method, where the sunken fruit is fresh and good fruit, floating or semi-floating is secondary fruit or bad fruit.
The chestnuts I bought home haven't been used up at once, so how do I keep them? Fresh chestnut shell thick hard fruit moisture, strong breathing and high heat, improper storage is easy to produce mildew. When the amount of chestnuts is large, pay attention to ventilation and heat dissipation, and avoid stuffiness. Chestnuts can be sealed in a plastic bag and stored in a cool, dry, ventilated place or in a 4°C refrigerator. Chestnuts can also be placed in a bamboo basket and hung in a cool, dry, ventilated place indoors.
Chestnuts are too common ingredients in our lives, it seems that everyone does not need to avoid the mouth, in fact, some people with diseases in life should not eat more chestnuts, such as those who have a weak spleen and stomach, people with diabetes, people with related blood disorders, etc. Then we will talk about the 5 major taboos of eating chestnuts
1, spleen and stomach deficiency cold, should not eat chestnuts raw, should be simmered, fried food, can also be used chestnuts, dates, poria, rice boiled porridge to drink.
2. People suffering from hemorrhage, such as vomiting blood, blood in the stool, etc., should eat chestnuts raw.
3. Because it contains more carbohydrates, diabetics should stop eating chestnuts.
4, whether it is eaten raw or fried, simmered food, must be chewed carefully, even jin liquid swallowing, can achieve a better tonic effect.
5. Pregnant women and children with constipation should not eat more chestnuts.
Finally, Xiaobian will teach you several recipes for cooking chestnuts:
Chestnut oatmeal stewed ribs
Main effect: nourish the stomach and spleen, tonify the kidneys and strengthen the muscles
Recommended population: the general population, diabetics can also eat in moderation
Ingredients: 50g chestnut meat, 50g oats, 25g red beans, 150g pork ribs, ginger to taste (2 people).
Cooking method: chestnut shelling and peeling (chestnut meat surface of the fluff skin can be removed after boiling water), oat rice, red beans washed (can be soaked in water for 1 hour in advance), ribs washed and cut into pieces and water to remove blood stains, add 800ml of water to the stew cup, put all the above food into the stew cup, simmer on a low heat and continue simmering for 1 hour, and finally season and eat.
Red date lotus seed chestnut chicken soup
The effect of warming the spleen and stomach, invigorating the blood and replenishing the blood, is the best nourishing food for those who are weak and weak.
Ingredients: 1 chicken, 10 dates, 60 grams of lotus seeds, 25 chestnuts.
Directions: Soak the dates and lotus seeds in cold water for about 2 hours, peel the chestnuts and set aside, peel and slice a piece of ginger for later, wash and cut the chicken after slaughter, and let it dry for a while. Heat the pan and pour a little oil, put the chicken nuggets and stir-fry slightly, add water and ginger slices, bring the chestnuts to a boil and turn into a casserole dish. After the casserole pot is boiled, remove the red date lotus seeds and wash them, and change to simmering slowly. After 1.5-2 hours, simmer until the ingredients are fully cooked, the soup is fragrant, add salt and a little black pepper, and then turn off the heat.
Special tips
First use a knife to peel off the shell of the chestnut, then put the chestnut in boiling water and cook for 3 to 5 minutes, fish out and soak it in cold water for 3 to 5 minutes, so that it is easy to peel off the chestnut skin, but the flavor remains unchanged.