Why can't you eat more ginseng fruit? As a kind of eggplant and melon fruit, ginseng fruit can not supplement enough nutrition by eating some every day. It has no taste, tastes like eating cucumber, contains very low sugar, tastes ordinary, and not everyone likes to eat it. Moreover, ginseng fruit is not easy to mature and tastes bad. At present, there are still some different views on "eggplant, melon and ginseng fruit" in society, the most important of which is its low sugar content and poor taste. Therefore, some scientific research units in China have bred "eggplant, melon and ginseng fruit" and successfully cultivated a new variety with high sugar content. Its sugar content is 6%-9%, and it tastes sweet and good. In this regard, some people think that its sugar content should not be the standard of quality. Sweet ginseng fruit tastes good, so it is favored by people: but many sugar-free foods on commodity shelves are also quite popular, aren't they Moreover, at present, many people in China (such as diabetics) should not eat more sweet ginseng fruit, but should always eat low-sugar ginseng fruit. There are many methods for scientific eating and deep processing of ginseng fruit, which are briefly introduced as follows: ① Fried slices of ginseng fruit: 250g of ginseng fruit, 0/00g of refined salt, monosodium glutamate, vegetable oil, cooking wine, chopped green onion, Jiang Mo and soy sauce. Firstly, removing pedicels from ginseng fruit, washing and slicing, then washing pork and slicing; Heat the oil pan and stir-fry the sliced meat. When it is 70% or 80% ripe, add the sliced ginseng fruit and seasoning, then stir-fry and plate. 2 as fresh fruit. Raw ginseng fruit must be fully ripe to have a faint fragrance, and the flesh is yellowish and smooth, refreshing and juicy. In order to maintain nutrition, it should be eaten with skin. ③ Cold-mixed ginseng fruit: Wash and slice the fully mature ginseng fruit into a plate. Add appropriate amount of refined salt for pickling for a while, pour off the oozing water, add appropriate amount of garlic paste, monosodium glutamate, rice vinegar and sesame oil, and mix well to eat. ④ Steaming ginseng fruit in a cage: wash ginseng fruit, cut it into 2/3 parts longitudinally, connect a part of the peel with the pulp, dig out the pulp, and then fill it with meat. Steam it in a cage, take it out and wait for the temperature, cut it into pieces with a clean knife, and then eat it. In addition, as a vegetable, it can also be fried, braised, stewed, etc. Why can't you eat more ginseng fruit? Deep processing can also be made into ginseng fruit juice, canned fruit, preserved fruit, ice cream, cheese, jam, fruit wine, preserves and so on.