Acorns are edible. But some acorns are naturally abundant in tannins, making them bitter, astringent, and potentially annoying if eaten raw. This is a particularly real red oak and dark acorn. The pale acorns of white oak, which are lower in tannins, are naturally sweet and may be eaten or unprocessed or cooked. Basic cooking techniques involve boiling ripe bombarded acorns for several hours, often changing the water.

The practice of oak fruit

1, make acorn flour more delicious. Pick up acorns from the mountain and dry them in the sun, remove the hard shell, grind the pulp into fine powder and screen out the coarse residue. Boil a pot of water, pour in acorn powder when it boils slightly, and stir well. When it thickens and solidifies, take it out, spread it, and cut it into blocks.

2. Oak fruit is full of many honeycomb structures, and the interior of the honeycomb is full of air, so the elasticity of oak is very good. Oak itself is very wear-resistant, and many cylinder pads of engines in various countries use oak as raw materials.