Can buckwheat in buckwheat tea be eaten?
Buckwheat is edible, and eating buckwheat in buckwheat tea will not affect your health. Sweet and cool, it belongs to the spleen and stomach, and can eliminate stagnation, strengthen the spleen and eliminate dampness. It is also rich in protein and trace elements. Buckwheat tea is more suitable for obese people or people who often eat out. This is just a bitter buckwheat seed, which belongs to coarse grains. When eating buckwheat tea, we should pay attention to it. Drinking it after meals has a significant effect on invigorating the stomach and promoting digestion. At ordinary times, we should develop good eating habits, eat balanced nutrition, eat more foods containing protein and vitamins, and take part in physical exercise appropriately to enhance our physique and promote the absorption of nutrition.
Advantages and disadvantages of buckwheat tea.
Advantages: the dietary fiber of tartary buckwheat tea can promote gastrointestinal function, improve human metabolism and have a good weight loss effect; Buckwheat tea contains natural amino acids and fatty acids necessary for children's development. Flavonoids in tartary buckwheat tea can improve acute and chronic hepatitis, liver cirrhosis, fatty liver and toxic liver injury caused by galactosamine and ccl 4. The bioflavonoids (rutin and quercetin) in tartary buckwheat tea can improve blood circulation, reduce cardiovascular and cerebrovascular fragility, and regulate blood lipid and blood sugar. Protein, chlorophyll, human fat, sugar and various nutrients in tartary buckwheat tea can improve human immunity, improve antioxidant capacity and prevent aging. Disadvantages: Bitter buckwheat tea is bitter and cold, and people with stomach cold and stomach diseases take too much, which will cause acid reflux and diarrhea. In fact, bitter buckwheat tea is a kind of tea suitable for long-term drinking, which is not harmful to people who drink it for a long time, but some friends think that drinking bitter buckwheat tea for a long time will be harmful because it will lead to excessive internal heat.
The taste of buckwheat tea
Tartary buckwheat tea has a natural tartary buckwheat fragrance. Raw tartary buckwheat powder is bitter, of course, but the processing technology of tartary buckwheat tea is quite complicated, so it is not bitter when brewing. Buckwheat tea is a mellow wheat fragrance, very delicious, not bitter at all, a bit like the taste of barley. Buckwheat tea is not bitter. Although there is a bitter word in the name, it is actually because bitter buckwheat tea is a drink baked from the seeds of bitter buckwheat, which is rich in nutritional value and suitable for daily life. Wrap 5g or 6g in a small bag and put it in a glass, preferably a glass, so that you can see the beautiful color after brewing and make you like it better. Buckwheat tea is brewed in a cup with boiling water. Pour boiling water for about 3-5 minutes, but don't drink it in a hurry, because it will be very hot. Leave it for a while and it won't burn. Drink it again.
Method for making buckwheat tea
After careful selection of raw materials, the pesticide residue of tartary buckwheat with shell was detected. Rinse tartary buckwheat with clear water; Soak at low temperature for 3-4 hours; ? Dehydrating the dried and soaked tartary buckwheat with a dehydrator, and quickly drying the surface moisture of tartary buckwheat with strong wind; Steaming: steaming tartary buckwheat with steam; Stir-frying with temperature-adjustable frying equipment, gradually adjusting the temperature from high to low, turning and frying at a constant speed, so that the water in tartary buckwheat quickly volatilizes, and then heating up quickly; Spray cold water evenly and properly on buckwheat in the previous process with clear water, so that the surface shell of buckwheat expands rapidly, and the shell and grain of buckwheat begin to separate due to different expansion coefficients; Hot air drying equipment is adopted for drying, and then the tartary buckwheat skin after the last procedure is dried at low temperature; Shelling is to break tartary buckwheat grains by centrifugal force, so that the shell and kernel are completely separated, and the shell is removed, leaving the kernel with tartary buckwheat bran on the surface.