There are many kinds of aloe, of which more than a dozen can be used as medicine, only five or six can be eaten, and the rest are for viewing.
The main types are Aloe Cura? ao, Aloe arborescens and Aloe sinensis. You'd better search their related pictures for specific shapes.
In addition, if you want to eat aloe, you can go to the supermarket to buy it. It's a pity to eat at home.
Aloe is also edible, but its leaf skin is thicker and its epidermis contains more aloin, so the eating method is particular: separate the epidermis from the "meat" (gel). The leaves of China aloe in Yuanjiang are larger than those of Cura? ao aloe in the United States, and the skin can be eaten separately from the "meat".
Wood blade Aloe contains aloin, so it feels bitter and difficult to swallow, but it smells more fragrant, so most people can easily accept its smell. People who don't like "hardship" can dip in honey or add sugar to eat, and the dosage is less than that of Chinese aloe.
Ingredients: aloe, red dates, crystal sugar, water.
Wash aloe, peel and cut into pieces, wash red dates, put all the ingredients in a pot, boil water and turn to low heat for about an hour. All right!
Jujube aloe porridge
Raw materials: proper amount of red dates, 20g of aloe, and japonica rice 100g.
Narrator: After the water is boiled, add red dates, aloe and japonica rice and stir well. After the fire boils, simmer for half an hour. When the porridge is sticky, you can add a little rock sugar to the pot, thus making a bowl of jujube aloe porridge with good color and flavor.
Aloe leaves can be eaten raw or pickled, just like kimchi. After a period of pickling, the smell of aloe is similar to that of pickled cucumber, but it is more brittle, so it is very popular. "Honey Aloe" can be put into a jar with three equal parts of good honey, brown sugar and washed and dried aloe leaves, and taken out in a week or so to prevent local infection. This "honey aloe" is sweet and delicious, and its crispness is comparable to that of jellyfish skin. Taking the remaining "aloe honey" from "honey aloe" and drinking it with cold boiled water is also a good product for clearing heat and relieving summer heat in summer. "Wine aloe" is made by soaking aloe leaves in high-quality wine (above 50 degrees) for several weeks. Wine can remove the special "smelly" smell of aloe, making people easy to eat, and the wine soaked in aloe (aloe wine) is a good "medicinal wine".
Generally, aloe can be poisoned by 9- 15g, and the poisoning symptoms usually appear within 8- 12 hours. Common digestive system reactions such as nausea, vomiting, severe abdominal pain, diarrhea and hemorrhagic gastritis, and urinary system diseases such as oliguria and proteinuria. Due to dehydration and cardiac depression, even bradycardia may occur, and pregnant women may also cause abortion accidents. Therefore, you need to be careful when using the following recipes!
Method 1: Peel the aloe and cut it into small pieces. Add tomatoes, sugar and cold salad to serve.
Method 2: Peel the aloe, cut it into small pieces, add water, and add rock sugar when the water boils! This method is most suitable for people who often have constipation.
Method 3: Stir-fry shrimps with aloe and add celery. It tastes good!
Method 4: Cut the aloe into strips, soak it in fruit, put it in the refrigerator and take it out when eating. Wax gourd can also be used. Aloe vera is fruity, sweet and sour, cool and refreshing.
Aloe juice Kaiyang celery
Features: fresh, crisp and slightly bitter, the dishes are green and dripping, and the mouth is clear.
Ingredients: American celery 250g.
Ingredients: 20 grams of Kaiyang, aloe juice, half a red bell pepper, red cherry and coriander.
Seasoning: soybean oil and fresh soy sauce.
Method: 1 Wash American celery (also known as celery), cut it into pieces with a knife and cook it in an oil pan to avoid burning yellow. Kaiyang also cooks it in the pot.
2 Take out 20 grams of aloe mesophyll, cook the juice, and put 1 spoon of aloe juice into celery to dry, so that the aloe juice can be sucked into celery pieces or attached to the epidermis, which has the smell of aloe.
3 celery Kaiyang is placed in a white plate, and Kaiyang is concentrated in a steamed bun-like height, if it is bright or dark.
4 half a piece of sweet pepper is boiled in water, taken out, cut into diamonds and placed on the edge of the basin, radiating.
Mushroom yipin aloe
Features: Vegetarian dishes are light and refreshing.
Ingredients: Lentinus edodes150g, winter bamboo shoots100g, and sweet pepper 50g.
Accessories: aloe 10g, orange carrot slices, soybean sprouts, shredded potatoes.
Seasoning: oil, salt, soy sauce, monosodium glutamate.
Methods: 1. The mushrooms soaked the day before are cut into small pieces for later use.
2. Slice winter bamboo shoots (it tastes thin and tender), cut green peppers into small pieces, cut aloe into small pieces, slice carrots above 10, remove the heads and roots of soybean sprouts, take 1 small handfuls, and shred potatoes 50 grams.
3. Stir-fry in the oil pan, stir-fry, add seasoning, cook until cooked, put in the pan, and cover the lid.
Salted peanut aloe
Features: Crispy and nutritious (protein in peanuts is easily hydrolyzed and absorbed by human body).
Ingredients: 500 grams of raw peanuts.
Accessories: aloe, sweet pepper slices, coriander.
Seasoning: salt
Method: 1 Take out the moldy and germinated peanuts, wash them, put them in clear water and simmer with low fire until the teeth are soft and broken, add salt to taste, pour out the peanut juice and put them on a plate.
Take out 20 grams of aloe mesophyll, cook it, take it out, cut it into cubes and spread it on peanuts.
3 Red sweet pepper is cut into rhombic pieces to form leaves, with the diamond tip aligned with the center of the circle and coriander green leaves around it.
Day lily aloe
Features: Aloe slices are bright and transparent, and the cauliflower is crisp. Dip in the sauce to eat, crisp and refreshing, fresh and sour to nourish the stomach. It is a fresh vegetable cooked all year round.
Ingredients: 500g day lily or broccoli.
Accessories: aloe, coriander, red sweet pepper slices.
Seasoning: vinegar, fresh soy sauce, minced garlic.
Method:
1 Pick cauliflower into small flowers, peel off the hard stems, wash and drain.
2 Add 500 grams of clean water, put it in cauliflower, boil it with high fire, immediately leave the fire, pour it into a colander, drain the water and let it cool (or shower it with cold water), and plate it. Chicken soup.
3. Take out aloe mesophyll 10g, boil it with strong fire, immediately leave the fire, drain the water, and let it cool. Cut it into transparent slices and spread it on the cauliflower.
4 vinegar, fresh soy sauce and minced garlic are mixed into juice and poured into the plate.
5 put diamond-shaped red pepper slices on the edge of the plate, and put fragrant leaves on the edge at regular intervals.
Ginkgo aloe
Features: health food, relaxing muscles and activating collaterals.
Ingredients: 400 grams of fresh ginkgo.
Accessories: half a slice of red bell pepper, coriander, orange carrot slice, aloe juice.
Seasoning: salt, oil, monosodium glutamate, white soy sauce.
Methods: 1 Ginkgo fresh fruit was peeled, put into plastic bags, frozen in the refrigerator, and then fried after the frozen ginkgo was thawed.
20 grams of aloe mesophyll, a small amount of decoction.
3. Stir-fry the fresh-keeping pulp of Ginkgo biloba in pan oil, add a little aloe juice, add a little shredded red bell pepper, adjust the pulp to the right taste, and serve.
4 Place coriander leaves on the amine plate and cover with 3 slices of orange carrot.
Spore cabbage aloe salad
Features: red, yellow and white collocation, refreshing and appetizing.
Ingredients: 200g potato, 0/00g spore cabbage/kloc-0, 20g aloe.
Accessories: red carrot, coriander, red cherry fruit.
Seasoning: salad dressing 100g.
Methods: 1. Peel potatoes, boil them in clear water, add salt, take them out and cut them into dices.
2. Cut the spore cabbage into two pieces, dice a short piece of red carrot, cook in a pot, and take it out for later use.
3. Boil 10g aloe mesophyll, take it out and cut it into cubes for later use.
4. Mix diced potatoes, sprouts, aloe and red carrots, add salad dressing and mix well. Put half a red cherry in the middle and green coriander leaves around.
Tomato pieces mixed with aloe vera
Features: sweet and sour, rich in vitamin C and aloin.
Ingredients: 250g tomato.
Accessories: aloe, coriander and leek.
Seasoning: sesame oil, monosodium glutamate and fresh soy sauce.
Method: 1 Wash tomatoes, remove pedicels, cut them into cubes and put them in the pot.
Take out the aloe mesophyll, boil it in boiling water for 3-5 minutes, take it out, cut10g of aloe mesophyll into cubes, and spread it on tomatoes.
3 sesame oil, monosodium glutamate, fresh soy sauce and chives are mixed into juice and poured on the surface.
4 put fragrant leaves around the tomatoes.