Grapefruit records in Compendium of Materia Medica that "eat it, remove bad breath in the stomach, detoxify alcohol, treat bad breath of drinkers, eliminate phlegm and relieve cough". Tea made from grapefruit was a custom in ancient China and other countries, Japanese and Korean. Pomelo has high nutritional value and is rich in vitamin C and grapefruit acid. Every 100g grapefruit is rich in 150mg vitamin C, which is three times that of lemon and navel orange. This is why grapefruit is generally considered to be effective in preventing and treating the common cold. As we all know, vitamin C has special effects on common cold and neuralgia. At the same time, grapefruit is rich in hesperidin, similar to vitamin P, which plays a significant role in protecting and strengthening capillaries and preventing cerebral hemorrhage. The golden peel of grapefruit contains carotene, which is the main source of vitamin A. A grapefruit is rich in 1500IU of vitamin A in the form of carotene. In addition, the components of grapefruit acid make the taste of grapefruit slightly sour, which is of great help to eliminate fatigue and promote digestion and secretion.
Various honey grapefruit tea (2)( 12)
Efficacy of components contained in grapefruit:
Vitamin C: Eliminate fatigue, beauty beauty, and prevent colds.
Citric acid: promote digestion and eliminate fatigue.
Hesperidin: Regulate blood pressure and prevent vascular aging and hypertension.
Limonin: heat-clearing effect
Pectin: Promote metabolism and keep beautiful.
Calcium: Strong bones
Pomelo fragrance: relieve tension
3 production editor
Exercise 1
material
Honey grapefruit tea [material]
Grapefruit: 500g (with pulp)
White sugar:100g (preferably sucrose)
Honey: 250g (it is best to choose fragrant honey such as acacia nectar, and osmanthus honey is not recommended).
Glass bottle: it can hold 1000cc, and it should be boiled with boiling water for 5 minutes for disinfection.
step
1. The grapefruit is soaked in hot water for about 5 minutes, then washed and dried. The hot water is controlled at about 65 DEG C,
It feels hot but not hot. Soaking can fully open the pores of epidermis, which is convenient for cleaning, peeling and pickling.
2. Scrape off the outermost yellow-green skin with a knife, as thin as possible, with less white pulp inside, otherwise it will be very bitter. Slice the grapefruit peel into fine filaments, the finer the better. Then marinate with some salt, which is the essence of grapefruit, and can relieve phlegm and cough.
3. Peel off the flesh, remove the core and thin skin, mash it with a spoon, or break it by hand, which is very good.
4. Put the pomelo peel, pulp and rock sugar into a clean pot (it is best not to touch the pot), add a bowl of water and cook together. After the pot is boiled, turn to low heat and cook until it is thick and the pomelo peel is golden and translucent. In the meantime, stir frequently to avoid sticking to the pan, which takes about an hour. When only a small amount of juice can be fished out with a spoon, stop the fire and let it cool.
5. When the thick grapefruit soup is cold, when it is about 65℃, add honey and stir it evenly (be sure to wait until the grapefruit paste is cold, otherwise the high temperature will easily destroy the nutrients in the honey), put it in the prepared empty bottle and put it in the refrigerator for about a week. The longer the cold storage time, the better the taste.
6. It is best to use warm water when brewing, so as not to destroy the original nutrients. It can also be eaten as jam and has a special flavor.