Winter dates can be used for steaming cooked food. This processing method will not only do no harm to winter jujube, but also make its internal nutrients better absorbed. Therefore, steamed winter jujube is very suitable for people with poor digestive ability such as the elderly and children.

Pay attention to controlling the time of steaming winter jujube, because heating winter jujube for too long will lead to the loss of nutrients inside. Usually we just need to steam the winter jujube in the pot for about ten minutes.

Winter jujube

Also known as Yanlaihong, Apple Jujube, Rock Sugar Jujube, Temple Winter Jujube and Zhanhua Winter Jujube, it is a high-quality late-maturing fresh food species in northern Shandong. Winter jujube belongs to Rhamnaceae, Zizyphus. It is an excellent late-maturing fresh-eating spinless jujube variety. Distributed in Shanxi, Hebei and Shandong. Winter jujube generally ripens naturally from June 10 to June10 in the solar calendar. Because the weather in the north entered the cold earlier, it was named "Winter Jujube".

The biggest feature of winter jujube is its extremely high vitamin C content, which is as high as 380 to 600 mg per 100 g pulp. The tree structure of winter jujube is different from other fruit trees. The tree body consists of trunk and crown, and the crown consists of jujube head, secondary branch, fruiting base branch, jujube anvil and jujube crane.

Dongzao is a cultivated variety of jujube tree. The average fruit weight is 17.5g, and the maximum fruit weight can reach 25g, which looks like an apple and is called a small apple. The skin is red and bright, thin and crisp, sweet and fragrant, rich in nutrition, and the edible rate is 95%.