It is a kind of food that people like very much. There are many ways to cook buckwheat, and regular consumption of this type of food is of great benefit to the body. Now let’s learn about the efficacy and function of Qiaotou and how to consume it.

Basic introduction to buckwheat

Buckwheat belongs to the family Amaryllidaceae and is a perennial ratoon crop. It is cultivated as a biennial and has strong tillering ability. The bulbs are clustered on shortened stems and are oval and short-round. The shape, scales and flesh are all white. The leaves are clustered, hollow, slender, with unobvious edges, dark green, and slightly waxy. The bulbs are propagated and can be eaten cooked, but they are mostly pickled and processed for consumption.

Buckwheat is native to eastern Asia. It has been cultivated in my country since ancient times and has a history of 3000-4000 years. According to the "Biography of Gong Sui" written in the Han Dynasty, he became the governor of Bohai and encouraged the people to engage in farming and mulberry farming, and ordered him to plant hundreds of sage trees. Song Changwen's "Mo Chi Pian" in the Song Dynasty records: During the Yin Tang period, the immortals planted sage leaves and ate them, and when the breeze came, they made sedge leaf vegetables. ?Wang Zhen: ?The qi of the sage is pungent when it is raw, and it is sweet when it is ripe. If it is sown, it will not be beetrooted, and it will be beneficial to eat. ?

薤(pronounced: xi?), also known as 藠头 or shaved head (藠, shave, pronounced, ji?o), small garlic, 薤白头, wild garlic, wild leek, etc., in English Name Allium chinense G.Don. People in Inner Mongolia and Shanxi call sage as sage. Allium is a perennial herb of the Liliaceae family and a vegetable plant. It is native to China and is recorded in the Han Dynasty "Gong Zhu Zhuan". Nowadays, it is cultivated in all the southern provinces, and northerners rarely eat it.

Due to its small output and high edible value, it has always been included in the list of high-end vegetables in China and is known as "Ganoderma lucidum in vegetables". Efficacy and functions of buckwheat

1. Increase appetite

Buckwheat has certain medicinal and health-care value. Eating sorghum has medical effects such as increasing appetite, helping digestion, removing greasiness, strengthening the spleen and stimulating the appetite, warming the body and relieving yin, relaxing muscles and replenishing qi, soothing the mind and calming the soul, dispersing blood stasis and relieving pain. Xie is pungent in taste and warm in nature, and enters the heart, liver, and lung meridians.

2. Medical efficacy

In traditional Chinese medicine, it can treat coronary heart disease, angina pectoris, gastric neurosis, gastroenteritis, and retching. Chronic bronchitis, wheezing and coughing, chest pain and back pain, chronic diarrhea and cold diarrhea. How to eat buckwheat heads

1. Stir-fry: Buckwheat heads have a special aroma when stir-fried, similar to garlic but not as strong as garlic. They can be fried as ordinary vegetarian dishes. It should be noted that the heads of buckwheat heads are resistant to cooking, but Buckwheat leaves will age easily if cooked for a long time. If you don’t want to waste the buckwheat leaves, you should separate the buckwheat heads and buckwheat leaves, stir-fry the buckwheat heads and other ingredients first, then add the buckwheat leaves, turn them green and serve.

2. Hot pot: buckwheat with green onions, garlic, tomatoes (you can add ginger slices, cucumbers, etc.), can be used as a delicious hot pot base, which is better in the clear soup base. If there are special ones, you should also pay attention to separate the buckwheat leaves. The buckwheat leaves are only suitable for rinsing and eating.

Selection of buckwheat heads

The buckwheat heads are white in color, and those with single and fat heads are the best. How to make pickled buckwheat heads

1. Selection of materials: The raw material for making sour buckwheat heads is the bulb part of buckwheat, commonly known as buckwheat heads. Choose those with white color, single head and fatness as raw materials. Wash the buckwheat heads several times with clean water to remove the sediment and mucus on the outside, then place them in a bamboo basket and drain the water. Be careful not to leave the buckwheat heads too long, otherwise they will generate heat and affect the quality.

2. Marinate in the pond: add salt in two times. The amount of salt used for the first time is 8% of the weight of the raw material to allow vigorous lactic acid fermentation in the early stages. The pool has become a lower concentration of salt water, and the total amount of salt needs to be added for the second time to reach 15%. Its brine concentration reaches about 10%. At this time, it needs to be pressurized, sealed and marinated for about ten days.

3. Rinse water to desalinate: Take out the salty and sour buckwheat heads from the pool and soak them in clean water to remove most of the salt. The soaking time is 2-3 hours, and the amount of salt left can reach 4-5 %, it still tastes slightly salty when chewed.

4. Pressurized draining: Pick up the soaked buckwheat heads from the pool and try to remove excess water. The draining time is about 3-4 hours.

5. Re-vinegar: Pour the drained buckwheat embryos into the vat. Soak in 3-5% edible vinegar for 1-2 days, stir every two hours, then remove the buckwheat heads and drain off the vinegar juice.

6. Cleaning: tear off the beancurd skin of the buckwheat heads, cut off the overly long tails, and pick out the damaged buckwheat heads.