Eat Beijing Pak Lei in autumn and winter to moisten the lungs and relieve cough, strengthen the spleen and stimulate appetite.
Pak Lei is a fine fruit. Pak Lei blooms in early spring, and then the fruit ripens in summer. At this time, people can collect fresh Beijing Pak Lei to eat. It can supplement rich nutrients such as glucose, vitamins and amino acids. Eating Beijing Pak Lei in autumn and winter has the effects of relieving summer heat, quenching thirst, moistening lung and invigorating stomach, and is a health care product suitable for all ages.
The benefits of eating Beijing and Pak Lei.
1. Protect the heart: Beijing Pak Lei is rich in B vitamins, which can protect the heart, reduce fatigue, enhance myocardial vitality and lower blood pressure;
2. Runthroat and phlegm: The weather is dry in autumn and winter, and people are prone to symptoms such as lung discomfort and cough. The sugar, tannic acid and other ingredients contained in Beijing Pak Lei can eliminate phlegm and relieve cough, and have a maintenance effect on the throat;
3. Strengthening the spleen and appetizing: Beijing and Pak Lei have more carbohydrates and multivitamins, which are easily absorbed by the human body, stimulate appetite and have protective effects on the liver;
4. Clearing away heat and calming the nerves: Beijing and Pak Lei are cool and can clear away heat and calm the nerves. Regular eating can make blood pressure return to normal and improve dizziness and other symptoms;
5. Anti-cancer and anti-cancer: Eating Beijing Pak Lei in autumn and winter can prevent atherosclerosis and inhibit the formation of carcinogenic nitrosamines, thus preventing cancer and fighting cancer;
6. Runchang laxative: Beijing Pak Lei has high pectin content, which helps digestion and defecation.
How to choose Beijing and Pak Lei?
Jing Pak Lei is a kind of fruit suitable for all ages, and it is also an ideal choice for people to give gifts to their friends in autumn and winter. So how do you choose Beijing and Pak Lei? Beijing fruit is oblate, with an average single fruit weight of 1 10g, and the weight of large fruit can reach more than 200g. The pericarp of Pak Lei in Beijing is yellow-green, and turns yellow-white after storage. The fruit surface is smooth and waxy, and the fruit points are small and thin. High-quality Jing Pak Lei pulp is yellow and white, tender and crisp at first harvest, soft after maturity, juicy, sweet and fragrant; Big in my heart; Stone cells are small and of high quality.
Pak Lei stir-fry shredded vegetables.
Ingredients: 500g sauerkraut, Beijing Pak Lei100g, 3g salt, 5g sugar, 5g vinegar and 5g sesame oil.
Detailed steps of mixing shredded sauerkraut with Pak Lei:
1. Wash the pickled cabbage, cut the pickled cabbage into thin slices, then shred it, wash it with cold boiled water and drain the water; Pak Lei peeled, cored and shredded.
2. Put shredded sauerkraut and shredded Pak Lei into a dish, add seasonings and mix well.
Shredded chicken with Sydney
Ingredients: chicken breast 200g, Beijing Pak Lei100g, egg white 30g, onion10g, ginger 5g, vinegar10g, cooking wine 4g, starch (corn) 5g, salt 3g, monosodium glutamate 2g and vegetable oil 30g.
Detailed steps of making shredded Sydney chicken:
1. First shred the chicken breast, add egg white and starch for sizing; Pak Lei peeled and cored, and shredded for later use;
2. Put a proper amount of oil in the spoon, heat it, add shredded chicken, and pour it into the colander;
3. Leave the bottom oil in the spoon, add onion and ginger to stir fry, add Shaoxing wine, vinegar and salt, add shredded pear to stir fry, and then add shredded chicken to stir fry evenly, and serve.
There are many ways to eat in Beijing and Pak Lei. Besides our common direct raw food, Beijing and Pak Lei can also steam or make dishes, such as shredded vegetables in Pak Lei and shredded chicken in Sydney. Beijing Pak Lei is rich in nutritional value, especially suitable for people with cough, excessive phlegm, itchy throat, chronic bronchitis and hypertension, especially those with hangover. However, both Beijing and Pak Lei are cold foods, which are not suitable for people with weak spleen and stomach. If you want to eat, you can boil water in Beijing and Pak Lei, and the effect is just as good.