1, the efficacy and function of bergamot: (1) Enhance the human body's disease resistance. The bergamot contains many essential nutrients, especially coumarin, polysaccharide and organic acids, as well as flavonoids and hesperidin. These substances can remove the accumulated toxins in the human body, promote the regeneration of human tissues and cells, and enhance the human immune function, which is of great benefit to improve the human body's disease resistance. (2) Protecting the cardiovascular system and nourishing the liver. Bergamot has a very obvious protective effect on human cardiovascular system. Its unsaturated fatty acids, volatile oils, organic acids and other nutrients can directly act on human cardiovascular system, promote blood circulation, improve the elasticity and toughness of blood vessels, and promote myocardial contraction and contraction. People can not only prevent cardiovascular diseases, but also improve heart function by eating Bergamot. In addition, Bergamot has an obvious nourishing effect on human liver, which can prevent liver function.

2. How to eat bergamot: (1) The bergamot is soaked in wine, which is one of her most common eating methods. When necessary, you can prepare 50g of bergamot and 1kg of high-alcohol liquor, wash the prepared bergamot with clear water, then control the water to dry, and then cut it into pieces. You put the two pieces 1 2 days, and then put them in a clean glass bottle.

(2) The fingered citron is fried, and the fresh fingered citron can also be fried together with the squid. When frying, it is necessary to wash the fingered citron and cut it into pieces. Because it needs to be cleaned in advance, cut it into sections, and add a proper amount of cooking wine and starch and soy sauce for half an hour. Heat the oil in a wok, add onion and ginger, stir-fry until fragrant, then put the squid in the wok, stir-fry it until it rolls, add the chopped bergamot, stir-fry it quickly, and season it with edible salt and chicken essence before taking it out of the wok.