Elaeagnus mollis
Latin scientific name
Pterosaur.
Woody vine, 10 meter long, with milk; Stems and branches are hairless and have lenticels. The leaves are membranous, ovoid to ovoid-elliptic or broadly ovoid, 8-18cm long and 4-1cm wide, with a sharp tip or * * *, short tip, round base, pubescent on both sides and dense on the back; 7-9 lateral veins on each side; Petiole length 1.5-4 cm.
Produced in Simao, Jingdong, Weishan, Menghai, Jinghong, Fengqing, Hekou, Lincang, Jinping, Yuanjiang, Luxi and other places; Born in sparse forests in mountainous areas at an altitude of 600- 1600 meters, or in bushes on hillsides and streams. Distributed in Guizhou and Guangxi. India, Myanmar, Thailand, Vietnam, Laos, Indonesia and Malaysia also have it.
Question 2: Why do Yunnan grow good vegetables all year round and seasonal vegetables and fruits all year round?
Spring (January to March in the lunar calendar)
Vegetables: pepper, green pepper, colored pepper, onion, cauliflower, sweet beans, peas, celery, lettuce, shepherd's purse, rape, spinach, Toona sinensis, bamboo shoots, Malantou, gourd and leek.
Fruits: guava, jujube, loquat, mulberry, cherry, lotus mist (late spring).
Summer (April to June in the lunar calendar)
Vegetables: pepper, loofah, bitter gourd, wax gourd, kidney bean, asparagus, water bamboo, onion, cucumber, bergamot, pumpkin, amaranth, hawthorn, water spinach, asparagus, sweet potato leaves, bamboo shoots, lettuce, tomato, cabbage and eggplant.
Fruits: strawberry, lotus spray, peach, plum, watermelon, pineapple, mango, lemon, passion fruit, pitaya, apricot, litchi, kiwi, banana, coconut and cherry.
Autumn (July to September in the lunar calendar)
Vegetables: okra, water chestnut, lotus root, pepper, chestnut, wax gourd, green beans (kidney beans), sweet potato leaves, beans, yam, Chinese cabbage and lentils.
Fruits: grapefruit, pear, persimmon, papaya, apple, lotus seed, sugarcane, grape, pitaya, carambola, guava, apricot, orange, jujube, hawthorn and walnut.
Winter (October to December of the lunar calendar)
Vegetables: green pepper, cabbage, Chinese cabbage, onion, cauliflower, carrot, radish, sweet bean, celery, spinach, mustard, sunflower and lettuce.
Fruit: orange, orange, grapefruit, jujube, sugarcane, Sakyamuni.
Eat local fruits and vegetables in season, naturally ripe fruits and vegetables. Eating fruit should distinguish between cold and heat, and choose according to your own physique.
The simple way to distinguish local richness this season is to have a large quantity and low price.
Question 3: There are several kinds of dried bitter gourd slices, and there are also many kinds of bitter gourd. There should be as many kinds of bitter gourd slices as there are.
1. Ji 'an white bitter gourd is an excellent variety of farmers in Ji 'an County, Jiangxi Province.
2. Hanzhong Changbai Bitter Melon is a local variety in Hanzhong.
3. Bitter gourd (L.) is a local variety of Yangzi Island in Nanchang.
4. Guangdong long-body bitter gourd is a peasant variety in Guangdong Province.
Beijing white bitter gourd is a local variety in Beijing.
6. Yunnan Dabai Bitter Melon Yunnan local bitter gourd varieties.
7. Other local varieties of Momordica charantia include Leigong chiseled Momordica charantia (big-topped Momordica charantia), slippery Momordica charantia (slippery Momordica charantia), Chengdu Dabai Momordica charantia, Yunnan Green Momordica charantia, etc.
Question 4: Where is the output of bitter gourd in China? Guangdong, Guangxi, Fujian, Taiwan Province, Hunan, Sichuan and other provinces are widely cultivated.
Guangdong and Guangxi should be more.
Bitter gourd is warm, heat-resistant and not cold-resistant. The suitable temperature for seed germination is 30-35℃. Germination is slow below 20℃, and the seed coat is thick. After soaking in warm water at 40-50℃ for 4-6 hours, it germinates around 30℃, and most of it germinates in two and a half days. It is difficult to germinate below 13℃. The optimum temperature for plant growth is 20-30℃, and 25℃ is the best. The optimum temperature at flowering and fruiting stage is about 25℃. In the range of 15-25℃, the higher the temperature, the better the growth and development of bitter gourd. Most people think that temperatures above 35℃ and below 15℃ are not conducive to the growth of bitter gourd. The requirement for the length of sunshine is not strict, it is not tolerant to shade, and it needs strong light during flowering and fruiting, which is beneficial to photosynthesis and fruit setting rate. Bitter gourd prefers wet to waterlogging, and it needs 85% air relative humidity and soil humidity in its growing period. It has wide adaptability to soil, but fertile loam with good water and fertilizer retention is suitable.
Question 5: What vegetables produced in Yunnan will sting the baby? This plant is really my first time to see it. According to local people, it is a kind of food for clearing away heat and toxic materials. Cook it with water and eat it cold. I bought it later and tried it. Slightly bitter, it feels a bit like the taste of bitter gourd here.
Vern. This is 100% natural game. As long as it is tender and sharp, green is very lovely. I bought it and fried it. It's delicious. I can also eat it with boiled water and cold salad.
Fennel seedlings. I thought it was spice. The local people used it to make soup, so they only ate the seedlings. I tried to make fennel and egg soup once, and it was very delicious.
Green lemon. This small lemon is sold by the piece, and most of it comes from Myanmar. Just smelling the smell has an attractive fragrance. Slice it and soak it in water. It's full of saliva. It's very delicious.
Mushrooms. It's my first time to see this, too. Locals say it can be used to fry meat. It's delicious and good for people.
Mashanpo When I heard it called Mashanpo, I smiled and said, Isn't this papaya? But the locals insist that papaya is papaya, mashanpo is mashanpo, papaya is sour for pickling, mashanpo is sweet and eaten directly. However, it is said that the Mashan slope here is really sweet, and it was picked from the tree when it was cooked directly.
Pickled papaya. I strongly recommend this local snack. This is made of the sour material called papaya mentioned above. Hot and sour food is delicious. It can be eaten as a snack or as a meal.
hope this helps
Question 6: How to eat bitter gourd dug in the deep forests of Yunnan if it is not cooked?
Question 7: How to raise bitter gourd seedlings? Buy bitter gourd seeds and soak the loose soil thoroughly with water the next day or the third day. Dig a small hole 2-3 cm in the soil, and the thumb should not be too wide ~ If you don't want to transplant seedlings, put a seed in the hole, if you want to transplant seedlings, put two seeds, if you don't want to move two seeds, just pull out one ~ Remember that the soil should not be too dry or too wet, otherwise the seeds will not come out ~
Question 8: When is the best time to eat bitter gourd? Bitter gourd is named after its taste, and the bitter word is not pleasant to listen to. Cantonese also call it cold melon. Bitter gourd is shaped like a tumor, also called melon; Melon has wrinkles, like litchi, so it is also called brocade litchi.
Sexual taste and meridian tropism: bitter and cold. Enter spleen, stomach, heart and liver meridians.
Efficacy:
Clearing away heat and heart fire, detoxifying and improving eyesight, invigorating qi and essence, quenching thirst and relieving summer heat, and treating carbuncle.
Clinical application:
1. Used for upset, thirst, heatstroke, etc.
Hot thirst: 1 fresh bitter gourd, pulp cut, sliced and decocted in water;
Heatstroke: Take 1 fresh bitter gourd, cut off the pulp, add it to tea, then add it, hang it in a ventilated place and dry in the shade, 6-9g each time, and take it with water or soak it in boiling water instead of drinking tea.
2. Used for carbuncle and dysentery.
Carbuncle swelling: take fresh bitter gourd and mash it and apply it to the affected area;
Dysentery: take fresh bitter gourd juice and take it with boiling water; Or a fresh bitter gourd, mashed to get juice, washed with boiling water or dried with bitter gourd vines and ground into powder, 3g each time, once every 6 hours, washed with boiling water.
3. Used for liver heat, red eyes or pain.
Boil soup or juice for drinking;
Or dry bitter gourd 15g, chrysanthemum 10g, decocted in water.
4. Used for cold and fever, body pain and bitter taste in summer.
Dry bitter gourd 15g, onion 10g, ginger 6g, decocted in water.
5. Used for stomachache.
Bitter gourd is burnt into charcoal and ground into powder, each time 1g, washed with boiling water, 2-3 times a day.
Dosage and usage:
6- 15g。 Boil soup, wring juice or stir fry.
Appropriate amount for external use, tamping.
Bitter gourd ball
Materials:
One bitter gourd, one pork belly, two ginger, two onions and two red peppers.
Prepare:
Cut Momordica charantia into 10 cm long pieces and remove the pulp;
Pork belly, ginger and onion are ground into powder, and mixed with salt and soy sauce (dry Chili powder can be added if you like a little spicy);
Fill bitter gourd with minced meat for later use.
Cut red pepper into small pieces, chopped green onion leaves and shredded ginger;
Steps:
When the oil is hot, put one side of the soaked bitter melon balls into the oil and fry them until cooked. Pay attention to the heat, and switch to medium and small heat. First, slightly fry the bitter gourd skin into golden brown, then slightly fry both sides of the meat, and simmer. The longer the frying time, the more fragrant the meat will be. (be patient ~)
After the "whole body" of bitter melon balls is fried yellow, put shredded ginger and minced red pepper into the pot and stir-fry in oil for a while, add salt;
Cover the bitter gourd balls with pepper, spray some water (only one spoonful), cover the pot and let stand for 3 minutes. Sprinkle with chicken essence and chopped green onion and take out.
Bitter gourd with sauce
500 grams of bitter gourd, 30 grams of red pepper, 2 teaspoons of sesame oil, half a teaspoon of soy sauce, a little bean paste, a little garlic paste, a little salt and a little monosodium glutamate.
1. Remove the pedicel and pulp of bitter gourd, cut into strips, blanch in a boiling water pot, remove and cool with cold boiling water, drain and put in a dish for later use.
2. Remove the pedicels and seeds of red pepper, wash it, cut it into filaments, marinate it with salt for 5 minutes, and squeeze out the water; Mix mashed garlic with shredded red pepper, add soy sauce, bean paste, monosodium glutamate and sesame oil, pour on bitter gourd and mix well.
Dawnrain: Bitter melon can be blanched with boiling water to remove bitterness; Pickling peppers with salt can get rid of some spicy taste. And be sure to use ice water, so that bitter gourd looks green and has a very good color.
Recipe Name "China Yishou Recipe" Longevity Recipe (4) Jianfei Changshou-Clear Soup Bitter Melon
Other cuisines belonging to this cuisine
Types of healthy recipes
Basic characteristics: clearing away heat and relieving summer heat, refreshing and relieving sore throat.
The basic materials are 500g bitter gourd, 500g lean ham, clear soup1250g, pepper, monosodium glutamate and salt.
Traditional Chinese medicine believes that the lung controls breathing and its function is normal, so it inhales clear gas (oxygen) and exhales turbid gas (carbon dioxide) to meet the needs of life activities. If the lung function is abnormal, there will be symptoms such as cough and asthma. Long-term cough and asthma consumes lung function, affects normal breathing, and then affects other visceral functions, shortening life expectancy. Therefore, protecting lung function is an important link to prolong life.
The principle of dietary health care for lung is: 1. Quit smoking and don't work and live in smoking places. 2. Allergic people should avoid allergic foods such as shrimp, crab, milk and bamboo shoots. 3. People with cold and cold should eat Schizonepeta, perilla leaves, onions, ginger, peppers and other foods. 4. People with cold, wind-heat, dry cough and less phlegm should ban spicy food and eat more foods such as mint, loquat and pear. 5. Those who suffer from yin injury due to high fever, dry cough with little phlegm, or blood in sputum, or hemoptysis should eat pears, sugar cane, lily, loquat, watermelon, water chestnut, tremella, fresh vegetables, clear away heat and promote fluid production, nourish yin and stop bleeding.
Methods: First, release bitterness ... >>
Question 9: Find a plant, which grows in Hu Ping in the north of Hunan. It is called bitter gourd dew locally, and its leaves are very similar to those of melon. Hello, landlord, 200 minutes!
The balsam pear dew you mentioned belongs to the scented tea series and is the welcome tea in Dali, Yunnan. Eating in the mouth is bitter, but the aftertaste is sweet-bitterness is sweet.
Bitter gourd dew is a kind of Pu 'er tea.
Efficacy:
(1) has good effects of clearing away heat, reducing pathogenic fire, detoxicating and diminishing inflammation for pharyngolaryngitis, tonsillitis and upper respiratory infection, and can also relieve alcohol and tobacco.
(2) For patients with cold and cough and excessive phlegm in throat, add five or six slices of ginger to achieve the effect of relieving cough and resolving phlegm.
(3) Constipation: brew 1g honeysuckle with 3g bitter gourd dew in boiling water, and drink it on an empty stomach every morning to moisten the intestines and relieve constipation.