Huangpi has a digestion and stomach, smooth gas cough, summer heat and fire, prevention and treatment of colds and other efficacy, folk Huangpi has a "treasure of the fruit" reputation. Huangpi fruit in addition to fresh food, but also can be used to process preserves, preserved fruit, jam, drinks, etc., or into the dish.
Nutritional value of the yellow peel
The nutritional value of the yellow peel fruit is very high, sweet and sour taste, a wide range of uses, all of them are treasures. The yellow skin is rich in vitamin C, sugar, organic acids, pectin, flavonoid glycosides and other ingredients, have digestion and phlegm, qi and cough, etc., the main treatment of food accumulation is not chemically, thoracic septum full of pain, hernia distension and pain in phlegm cough and asthma and other diseases.
Huangpi edible efficacy
1, digestion and stomach. The yellow skin is acidic, flat, can be eliminated to strengthen the stomach. Folk proverb: "hungry lychee, full of yellow skin", indicating that the yellow skin can help digestion.
2, phlegmatic asthma. Huangpi fruit contains Huangpi new cinnamon cool amine A, B, C, D and phenols, a variety of amino acids, flavonoids, etc., not only can be adjusted to smooth qi, but also convergence of the lungs, at the same time, but also reduce the spasm of the smooth muscle, to receive the efficacy of phlegm and asthma.
3, fire digestion. Summer eating yellow fruit, you can put the pulp, peel and core in the mouth and chew, even with the slag with juice and swallow, taste some bitter, but can play a fire, treatment of indigestion, gastrointestinal distension role.
4, smooth gas and cough. The reason why the yellow skin can be smooth, cough, is because it has a relaxation of chest and abdominal muscle tension, so that breathing is smooth, there is no obstacle to the problem, the cough stops naturally.
5, the other effects of the yellow peel. Huangpi also has a high medicinal value, roots, leaves, fruits and seeds can be used in medicine, with the elimination of stomach, qi and spleen, qi and pain, etc., commonly known as "hungry lychee, full of Huangpi" said. The rind of the fruit can eliminate wind swelling, noma; seeds can cure hernia, centipede bites and pediatric head sores. Huangpi seeds are rich in oil, the oil rate of up to 42%, as an excellent lubricant.
How to eat yellow peel
White peel dipped in honey
Wash and remove the core of the fresh yellow peel, break it into three or four pieces, remove the core, put it into a cup of boiled water, put some honey or sugar. Huangpi dipped in honey has a very good effect on cough.
Chicken Soup with Yellow Peel
Boil the chicken soup first as usual. Take some of the chicken stock and put it into a small pot. Add the yellow peels and cook slowly for a while. Season with salt to taste. The soup of meat cooked with yellow peels has a special flavor, with the unique aroma of yellow peels and a little sour, not greasy, refreshing, very suitable for summer drinking.
Taro cake, intestinal noodles dipped in Huangpi sauce
Of course Nanning people's favorite is Huangpi sauce, as early as the Qianlong years of the Qing Dynasty, Nanning streets there are more than a hundred sauce store, operating in the mountain Huangpi fruit as the raw material and made of jam. I'll give you a popularization of the practice of yellow peel jam:
1, the yellow peel to remove the tip;
2, into the container repeatedly rinsed and scrubbed to remove the surface lint;
3, put a spoonful of baking soda, you can remove pesticide residues on the rind;
4, soak in water for half an hour, drained standby;
5, will be 400g of yellow peel, in order to Half;
6, with the hands of the pulp extrusion, yellow peel peel is a treasure, because some slightly bitter, so stay a third of the simmering together, better preserved the flavor of the yellow peel;
7, will be the rest of the yellow peel cut into cubes;
8, into the cooking machine cup stirred into the puree;
9, will be dealt with in a pot of yellow peel pulp and puree and put into the pot.
10, add all the amount of young sugar;
11, mix well and let stand for half an hour;
12, open fire, high heat boil, skimming foam, turn to medium-low heat to continue to simmer; cook to keep stirring, so as to avoid staining the bottom;
13, simmering until the pulp is transparent, the pulp is thick enough to turn off the fire, the whole process should be heated while stirring to avoid dipping and sticking to the bottom of the pot;
13, simmer to the flesh transparent, pulp can turn off the fire, the whole process to heat and stir to avoid sticking to the dip! The bottom of the pot;
14, will do a good job of jam, cool to 85 degrees or so bottled, the mouth of the bottle can be sprayed with a little high degree of white wine, airtight storage.