Eating wolfberry in autumn has a very good nourishing effect. Wolfberry can be eaten raw, soaked in water, cooked in porridge, and made into soup. So what is the most healthy way to eat wolfberry? The following is the healthiest way to eat wolfberry. Four ways to eat, I hope it will be helpful to you.

The four most healthy ways to eat wolfberry

1. Chewing it directly is better

The reason why wolfberry is good for the eyes is that it is rich in nutrients. Contains carotene, calcium, iron and other nutrients, commonly known as "bright eyes". Physicians of the past dynasties often used wolfberry to treat dim vision and night blindness caused by liver blood deficiency and kidney yin deficiency. Steam the washed wolfberries in a steamer for a few minutes or bake them in a microwave for a few seconds (do not take too long to avoid burning), and chew them directly every morning and evening.

When wolfberry is soaked in water or cooked in soup, the medicinal effect cannot be fully exerted. Due to factors such as water temperature and soaking time, only some of the medicinal ingredients in wolfberry can be released into the water or soup. Chewing directly with your mouth will absorb the nutrients in wolfberry more fully, which is more conducive to the health care effect of wolfberry. Wolfberry can be dipped in and eaten like raisins. In fact, raw wolfberry tastes very good, but you should not eat too much, otherwise you will easily get angry.

However, you should be careful when chewing. The amount of food should not be too much, otherwise it will be easy to over-nourish, which will be detrimental. For example, chewing directly does not generally exceed 20 grams per day. If you want to have a therapeutic effect, you can eat 30 grams per day, but it should be eaten in portions, about 3 grams each time. If it is used for soaking in water or making soup, you may as well eat it, but it is not advisable to eat it all at once.

2. Put a handful when cooking or making porridge

Lycium barbarum is rich in a variety of trace elements and vitamins, which can nourish yin and enhance immunity, but only if you insist on eating it. It has medicinal value only when it is taken down. Taking it once or twice occasionally has no effect.

It is most common to drink wolfberry soaked in water, but most of the vitamins contained in wolfberry are water-soluble and are easily destroyed when exposed to heat. It is recommended to soak the dried wolfberry for a while and add a little wolfberry as an ingredient when cooking, making porridge, steaming buns or boiling dumplings.

Recommended recipe: yam and wolfberry porridge

Ingredients: 600 grams of yam, wolfberry, rock sugar, green onion, 1/2 cup of rice.

Method: Wash the rice, add water and soak for half an hour; peel, wash and cut the yam; put the soaked rice into a pot, add 5 cups of water, bring to a boil, and reduce to low heat Continue to cook until porridge is formed, add wolfberry and yam cubes, and simmer over low heat for 30 minutes.

Efficacy: Yam and wolfberry porridge can help increase physiological activity, quickly restore physical strength, eliminate physical fatigue, help metabolism, and lower blood sugar and cholesterol.

3. Add some when making soy milk

Wolfberry is a good thing. Recently, the British also discovered the effect of wolfberry in delaying aging in research. Many people soak wolfberry in water and drink it. Just soak it briefly, and the vitamins, carotene, etc. in the wolfberry are difficult to be fully absorbed. You can choose to put a small handful of wolfberry when making soy milk with a soy milk machine, so that you can make full use of the various nutrients and trace elements contained in the wolfberry.

Recommended recipe: wolfberry soy milk

Ingredients: 60 grams of soybeans, 10 grams of wolfberry, 1200 ml of water.

Method: Soak the soybeans for 6-16 hours and set aside; put the soaked soybeans and wolfberry into the mesh cover of the soymilk machine, add water to the cup, start the soymilk machine, and the soymilk will be cooked in ten minutes. become.

Efficacy: Nourishes the liver and kidneys, improves eyesight, and enhances immunity.

IV. Eat like ordinary food

The better way to eat wolfberry is to put it into porridge, rice, soup, and dishes like ordinary food. It is not only nourishing, but also does not cause internal heat. . To sum up, the trick of soaking wolfberry in water and drinking it may not really work. Experts say that wolfberry is best eaten in vegetables or porridge.

It should be noted that when adding wolfberry to cooking, you should pay attention to the cooking method. The cooking time of wolfberry should not be too long. The wolfberry should be added at the end of stir-frying or soup, so as to prevent the loss of a lot of nutrients. It is not suitable to wash wolfberry for a long time. If you wash it for a long time, the nutrients in it will be lost. It is recommended to wash it in warm water for a while.

Recommended recipe: Stir-fried yam with wolfberry and fungus

Ingredients: 200 grams of yam, 50 grams of snow peas, 3 black fungus, 10 grams of wolfberry, 1 teaspoon of salt, and 20 grams of oil.

Method: Soak the black fungus in cold water, wash away the sediment, cut off the roots and tear into small florets; tear off the tendons on both sides of the snow peas and wash them, soak the wolfberry and wash them; wash the yam, peel it and slice it , immerse it in water with white vinegar to prevent oxidation and blackening; heat the wok and add oil to 70% heat, add yam and fungus and stir-fry; then add snow peas, add 2 tablespoons of water and stir-fry for 2 minutes, finally add salt and wolfberry Stir well.

Efficacy: Fungus is a recognized scavenger. Yam can strengthen the spleen and stomach, and aid digestion. It is also dotted with a little wolfberry that can mildly nourish the kidneys. Eating this dish after the festival can help To regulate the body after overeating. What to do if wolfberry gets damp

1. Baking: There is a lot of rain in autumn and winter, less light and high air humidity, so this method is easy to use. But this method is more troublesome, because the temperature must be controlled well (around 60 degrees), so it is recommended to choose an oven. It should also be bagged in time after drying to avoid moisture return.

2. Drying: Choose a good weather and dry the fruits after sunrise. Spread the black wolfberry thinly and place it in a dry, ventilated and sunny place, but it should not be exposed to the sun. First use low light and low temperature, then gradually increase to strong light and high temperature, and let it slowly dry in the sun. After the wolfberry is dried, it should be put into the bag in time. Double-layer bags should be used. The bagging time should be at four or five o'clock in the afternoon. At this time, the sunshine is sufficient and the moisture is relatively small. The black wolfberry is not easy to become damp. It should be packed immediately after bagging. Tie the mouth of the bag shut. In spring and summer, when there is sufficient sunlight and low air humidity, this method is easy to use.

It should be noted that during the drying process of black wolfberry, the flesh will be injured after turning, and it will turn black after drying. Therefore, after the wolfberry seeds are spread out to dry, it is not advisable to turn them over in the middle, and they cannot be collected until they are dry. The difference between black wolfberry and red wolfberry

1. Difference in appearance

Black wolfberry is wild, with small particles (the largest is about the same as soybeans), and is round and black. The fruit, which has a small stem, contains very little sugar and has only a slight sweetness when chewed directly, so even diabetics can safely eat it.

Red wolfberry is a flat and long red fruit, and generally does not have a stem. It contains high sugar content and has a sweet taste when chewed directly.

2. Differences in eating methods

Because black wolfberry contains rich anthocyanins, it has certain temperature requirements. When soaking in water, use warm water below 60 degrees or It should be brewed in cold water, and cannot be used for making soup or porridge for a long time, because the anthocyanins and some nutrients in black wolfberry are afraid of high temperatures. These components will be destroyed in a high-temperature environment, and black wolfberry should be soaked in unused water. It will show different colors. It is purple in acidic water and blue in alkaline water. Black wolfberry has strong nutritional content and nourishing properties. Adults can consume about 5g a day.

Red wolfberry is not afraid of high temperatures and can be chewed directly, soaked in water, soaked in wine, made into soup, etc.; the optimal amount of red wolfberry is about 20g per day for adults.

3. Difference in efficacy

The nutritional content and efficacy of black wolfberry are higher than those of red wolfberry, and it is known as "nourishing soft gold". Modern scientific research shows that black wolfberry is rich in protein, fat, sugar, free amino acids, organic acids, minerals, trace elements, alkaloids, vitamins C, B1, B2 and more than 100 kinds of nutrients necessary for the human body. The content of free amino acids exceeds that of red wolfberry, and the Vc and fat content are also much higher than that of red wolfberry, which is conducive to direct absorption by the human body; the content of iron, calcium, magnesium, zinc, and copper in trace elements is much higher than the average content of red wolfberry , and these trace elements have direct or indirect effects on the activity of various enzymes, the synthesis of nucleic acids and proteins, the body's immunity and cell proliferation, and can be used to prevent and treat cancer.