Chestnut has the health-preserving effects of invigorating spleen and stomach, invigorating qi and kidney, strengthening waist and tendons, stopping bleeding and swelling, and strengthening heart. It is suitable for patients with weakness of waist and knees, weakness of waist and legs, increased urination, chronic diarrhea, traumatic fracture, blood stasis, swelling and pain of bones and muscles caused by deficiency and cold of spleen and stomach.
In the theory of traditional Chinese medicine, chestnut has high medicinal value. Chestnut contains soft dietary fiber and its glycemic index is lower than that of rice. As long as sugar is not added in processing and cooking, diabetics can also supplement it appropriately.
Nourishing stomach and spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding can be compared with ginseng, astragalus and angelica.
It's good for the kidneys. In the Tang Dynasty, Sun Simiao thought that chestnut was "the fruit of kidney, which should be treated for nephropathy."
It contains unsaturated fatty acids and vitamins, and has health care effects on hypertension, coronary heart disease, osteoporosis and arteriosclerosis. It is a nourishing product for anti-aging and prolonging life.
It contains vitamin B2, and eating chestnuts often is beneficial to children's oral ulcers and adults' oral ulcers.
Delicious chestnut dishes
Bullfrog chestnut
Ingredients: bullfrog, chestnut, onion, ginger, garlic, green pepper, red pepper, salt, black pepper, dried starch, light and dark soy sauce, cooking wine, crystal sugar and broth.
Practice: cut the bullfrog into pieces, use half a teaspoon of salt, half a teaspoon of cooking oil, half a teaspoon of black pepper and two teaspoons of dry starch, grab it evenly by hand and marinate it for ten minutes. Boil chestnuts in water 10-20 minutes, remove cold water for later use, circle green and red peppers and slice ginger. Boil 80% oil in the pot, put the bullfrog in and fry it over high fire. Throw them in one by one, don't turn at first, shake the pot until the bullfrogs can disperse, and then push them out with chopsticks. Deep-fry chestnuts in a pot and take them out when the skin is slightly brittle. Fried chestnuts with bullfrogs for later use. Pour out all the oil from the fried bullfrog. There is enough oil in the pot to stir-fry onions, ginger and garlic. Release, soy sauce, cooking wine, rock sugar, and soup in a bowl to boil. Pour in bullfrogs and chestnuts, bring to a boil and stew for 5 minutes. Add half a teaspoon of salt and collect the juice with high fire. When the juice in the pot is not dry, add the green and red peppers and stir fry over high heat.
Chestnut pork belly
Ingredients: chestnut, pork belly, soy sauce, soy sauce, ginger, rock sugar.
Practice: Peel chestnuts and remove the pulp. Cut the pork belly into 1.5 cm square pieces, put them in a pot, blanch them in cold water and take them out for later use. Put a little oil in the pot and stir-fry rock sugar. Stir-fry the sugar until brown. Pour in the blanched meat. Stir-fry for 2-3 minutes, and let the fat in the meat stir slightly. Add chestnuts. Add boiled water without any ingredients and pour in soy sauce at the same time. Bring it to a boil with high fire, and then turn it to low heat. Cook on low heat for about half an hour. Add ginger and simmer 10 minutes. Add special soy sauce. The special soy sauce is very salty, so you can add no salt. Special soy sauce can also be replaced by soy sauce. Then you can collect the juice with fire.
Shrimp chestnuts
Ingredients: chestnut, shrimp, onion, garlic moss, bean paste, ginger slices, oil consumption, salt.
Practice: cooked chestnuts, chopped green onion and garlic moss. Put oil in the pan, add bean paste and ginger slices and stir-fry until fragrant. Pour in the shrimp and stir well. Add chestnuts, oyster sauce, salt and a little boiled water, stir-fry until the shrimp is 80% cooked. Add garlic and onion and stir well.