1. Mulberry leaves can be fried in batter, but there is more oil inside. It is recommended that overweight and obese people eat less.
2. Mulberry leaves can also be cold-mixed. Pick fresh mulberry leaves, blanch them with boiling water, then use cold water. After shredding, add appropriate amount of salt, garlic paste and sesame oil, and a plate of delicious cold-mixed mulberry leaves will be ready.
3. Mulberry leaves can also be used as stuffing, mixed with minced meat or diced meat to make jiaozi, wonton and steamed stuffed bun.
Mulberry is the ear of mulberry (refers to the ear of fruit gathered by some plants). The main varieties are black pearl, ash bark and red dragonfly. Fresh and ripe mulberries are rich in nutrients, with water accounting for 80%~85%, carbohydrates accounting for 9%, and protein less (less than 0.4%), and rich in minerals such as vitamin B 1, B2, C, calcium, potassium and magnesium, as well as healthy plant compounds such as resveratrol and morin.
Mulberries are difficult to preserve and easy to deteriorate. It is best to pick and eat now, or buy and eat now and eat it all at once. It is recommended that people with weak spleen and stomach and diarrhea eat less. If you can't finish it, you can make it into mulberry sauce, mulberry wine and so on.
Mulberries are delicious, and mulberry leaves are also experts in nutrition. It is rich in crude protein, crude fat, crude fiber and carbohydrates. In addition, mulberry leaves also contain plant compounds such as pigments, vitamins, organic acids, flavonoids, alkaloids, polysaccharides, volatile oil, γ -aminobutyric acid, coumarin, sterols and triterpenoids.
Referring to People's Daily, Mulberry Leaf is also a master of nutrition.