Orange, also known as Phyllanthus emblica, Yunnan Olive, Angelo Orchid, Phyllanthus emblica, etc. It belongs to dual-purpose medicine and food, originated in tropical areas such as India and Malaysia, and is widely planted in Guangdong, Guangxi, Yunnan, Fujian and other regions in China.
Since citrus fruits taste so hard, why do you have to eat them? In fact, the reason is very simple. On the one hand, eating it can promote fluid production and relieve cough. On the other hand, people find that eating oranges can clear away heat and improve the digestive ability of the spleen and stomach, especially eating oranges or drinking some orange juice in spring and summer can alleviate many discomforts caused by fever.
As early as the Ming Dynasty, Li Shizhen recorded in Compendium of Materia Medica that orange has the function of "strengthening the body and prolonging life".
The United Nations Food and Agriculture Organization also listed orange, hawthorn and olive as "the three major miscellaneous fruits in the world", and organized experts to study, develop and utilize orange.
Citrus oil is mainly rich in dietary fiber, vitamins, organic acids and phenolic compounds. It is found that Gan Guo, an edible oil, can not only help digestion, but also clear away heat and resolve phlegm, which has a strong nourishing effect on the lungs and throat.
How can we make better use of Gan Guo? Friends in the south gave beautiful answers!
First of all, when eating fresh fruit, don't chew it. Be sure to take a gentle bite and taste slowly, so that you will find more liquid in your mouth.
Secondly, Gan Guo oil was taken out of the core and squeezed with pulp and purified water. Add a little honey after filtering, which is a wonderful summer food to help digestion and quench thirst.
Pickling can be done with sugar or salt. Pickling: Wash oranges, cool them once, dry them and put them in a jar. Then pour the soaked salt water into the jar and put it in the shade without oranges. You can eat it when it turns yellow and wrinkled. Sugar stain: Wash the oranges, rub off the bitterness with coarse salt, and then soak them in salt water overnight to remove the sour taste. Take it out the next day, break it, put it in a jar, add sugar, and let the sweetness soak the pulp. Finally, pour it into cold boiled water, without oranges. Sealed and stored, you can eat it in a week.
There is a simpler way, that is, wash and dry oranges, and marinate them directly with salt or sugar. If you can break the fruit for the sake of taste, the appearance is not so good.
Besides, oranges are also used to make soup, and orange pig heart-lung soup is a famous tonic soup.
Of course, soaking in wine is also essential. In addition to the popular homemade plum wine in recent years, homemade orange wine is a latecomer.
Wash and dry citrus fruits, then soak them in rice wine, add appropriate amount of rock sugar, and leave them for more than 2 months before drinking. The longer it lasts, the better it tastes.
Orange has good medicinal and edible effects, and its leaves, stems and roots are also used as medicine, which has anti-inflammatory and analgesic effects. Citrus oil tastes cold, so it is not recommended for friends with weak spleen and stomach to eat it directly. It is best to eat after pickling or soup, and eat less.
Gan Guo suggested that the oil of variegated fruit is better, and the old fruit has less sour taste and better taste when it matures naturally.