1. No poison, hard and sour, not delicious. Generally eat carambola with salt, which can stimulate the taste, reduce the taste of acid, and improve the taste of sweetness, and salt can eliminate the bitter taste of some fruits because they are not very ripe or the fruit itself; Pepper salt can enhance the sweetness of the fruit, cover up the acidity of the fruit, and stimulate the cells of the tongue coating to secrete digestive enzymes to dissolve the fruit, so that the taste will be fresher and the eating feeling will be better
2. The scientific name is carambola, but we usually call it carambola < P > 2. Several usages of carambola
1. American carambola bag < P > Material: 15g of high-gluten flour. 2 carambola, 2 tablespoons sugar, 2 tablespoons millet powder, 1 tablespoon cream (optional), 1 tsp egg white, 25g powdered sugar.
when making, preheat the oven to 175 degrees, put it in the middle of the oven and bake for about 15 minutes. Cut the carambola into small pieces, break it with a blender, add sugar, corn flour and cream, mix well and boil, and let it cool to get the carambola stuffing.
After basic fermentation, divide the dough into 12 equal parts, slightly flatten the middle and press the concave, and finally ferment for 3 minutes. Fill the stuffing in the concave hole and spread the egg sugar solution to bake. Mix sugar powder with egg whites, put in a small plastic bag, and squeeze filaments on the baked bread for decoration.
2. Carambola tea
Ingredients: 2 carambola, half a catty of sugar, and appropriate amount of black tea.
Production: 1. Cut off the angular edges of the carambola and cut it into five-sided flower-shaped slices for later use; 2. Marinate the cut carambola with sugar and seal it for one week; 3. Boil the pickled carambola slices with water and dry them for later use; 4. Soak black tea in water, and add 4-5 carambola tablets
Extended information
Every 1g of pulp contains 92.5% water, .6 g protein, .1 g fat, 1.1 g fiber, 5.3 g carbohydrate, .4 g ash, 2 micrograms carotene, .1 mg thiamine, .5 mg riboflavin and 1. mg niacin.
the fruit of carambola contains a large number of volatile components and carotenoids, and its volatile components include 21.4 mg of 1- 23 carbon alkene, 15.5 mg of linoleic acid, 12.3 mg of hexadecanoic acid, 1.3 mg of 1- 25 carbon alkene, 1.8 mg of r- 12 carbon lactone, 1.2 mg of tetradecanoic acid and other 57 kinds of lipids and 9 kinds of lactones.
Its carotenoid compounds include hexahydrotomato hydrocarbon, B- carotene, B- cryptoxanthin, zeaxanthin, B- apo, B- carotene, B- cryptoxanthin, lutein, cryptochrome, etc. The fruit juice contains glucopyranoside, vitamin C, vitamin B, oxalic acid, citric acid, malic acid, sucrose, fructose, glucose, etc. Among them, the content of vitamin C is very rich, and every 1 ml of fruit juice contains C27.2 mg of vitamin C.
(see Baidu Encyclopedia Carambola)