Promote digestion, clear liver and promote diuresis, and beauty beauty.

Brief introduction of Shuanghua plum

Shuanghua plum belongs to Rosaceae, which belongs to Prunus in China. The pulp of Shuanghua plum is rich in nutrients, with deep red meat color, fragrant smell, crisp and refreshing meat, no astringency and sweet fruit taste. The mature period is between the awn seed of the lunar calendar and the summer solstice, and it is known as the "Lingnan Summer Fruit King" in history. Shuanghua plum originated in wengyuan county, Guangdong Province, and is now planted in Chaozhou Temple of Literature and Guihu area. Shuanghua plum fruit is rich in sugar, protein, carotene, riboflavin, etc. It has high nutritional value. Besides fresh food, it is processed into dried plum, Mi Li slice, plum and other products, and its taste is quite good.

Efficacy and function

1, promote digestion: Shuanghua Li Neng can promote the secretion of gastric acid and digestive enzymes, which can increase gastrointestinal peristalsis. Therefore, eating Li Neng can promote digestion and increase appetite, which is a good dietotherapy product for people with gastric acid deficiency, fullness after eating and constipation.

2, clearing the liver and promoting diuresis: Fresh plum meat contains a variety of amino acids, such as glutamine, serine, glycine, proline, etc. Raw food is of great benefit to the treatment of ascites due to cirrhosis.

3. beauty beauty: Shuanghua plum contains vitamin C, vitamin E and a lot of acidic components, which can be directly absorbed by the skin. Therefore, people who often eat Shuanghua plum can also accelerate the regeneration of skin cells, eliminate skin inflammation, make the skin tender and ruddy, and reduce the generation of color spots.

Suitable crowd

Suitable for the general population.

Taboo crowd

People without special taboos.

Not suitable for eating together

Shuanghua plum should not be eaten with chicken, chicken wings and chicken hearts, which will cause dysentery.

Edible method

Pickling: pat Shuanghua plum slightly with the back of the knife to make it crack, then add a little salt, add white sugar and licorice powder to stir, and marinate for half an hour before eating.