这菜不起眼，确是公认“肺部大救星”！补肺止咳、护血管，随手一炒香掉大牙
本帖最后由 匿名 于 2022-12-30 09:56 编辑这菜不起眼，确是公认“肺部大救星”！补肺止咳、护血管，随手一炒香掉大牙自动摘要：①补肺止咳。秋冬是呼吸道疾病高发的季节，而白果就是一种补肺的好食材，《本草纲目》中也记载白果有补肺气、定喘咳的作用。白果中的维生素D2也有镇咳效果，因此，对于一些治疗久咳，导致的肺气不足、说话有气无力、喘憋气短的人来说，经常适量吃点白果是很好的。如果想要缓解咳嗽，最好用水煮白果，如果有气喘的症状则用熬煎的。白果作为一种坚果，不仅能补肺气，适量吃还对心血管健康很有好处。
不过，立冬往后，这银杏的颜色也越来越深，假如来一场大风，没准儿就都要掉光了。李时珍在《本草纲目·果部》记载道，“白果，鸭脚子。原生江南，叶似鸭掌，因名鸭脚。宋初始入贡，改呼银杏，因其形似小杏而核色白也。今名白果。”这是因为带着白霜的黄色「外种皮」含有一种叫“白果酸”的物质，可能引起接触性皮炎，有些人就会呈现局部灼热、瘙痒、红斑、肿胀。尽管白果的外皮可能让你受伤，但是里面的“果”但是个宝物呢！①补肺止咳。秋冬是呼吸道疾病高发的时节，而白果就是一种补肺的好食材，《本草纲目》中也记载白果有补肺气、定喘咳的作用。https://www.ucaiyun.com/caiji/ajax/show_image/src-TVRZMMTY3MjM2NDIwNQaHR0cHM6Ly9uaW1nLndzLjEyNi5uZXQvP3VybD1odHRwJTNBJTJGJTJGZGluZ3l1ZS53cy4xMjYubmV0JTJGMjAyMiUyRjExMTclMkYwMGZiYThmYWowMHJsaGh5azAwMHdjMDAwaHMwMGJ2Zy5qcGcmdGh1bWJuYWlsPTY2MHgyMTQ3NDgzNjQ3JnF1YWxpdHk9ODAmdHlwZT1qcGc=③低脂又健康。我们都知道一般的坚果油都比较多，但白果就是可贵的低脂肪坚果，而且在不饱和脂肪酸，钾、镁等矿物质，维生素E、叶酸等B族维生素的含量上也并不逊色。那么，是什么导致吃白果中毒呢？https://www.ucaiyun.com/caiji/ajax/show_image/src-TVRZMMTY3MjM2NDIwNQaHR0cHM6Ly9uaW1nLndzLjEyNi5uZXQvP3VybD1odHRwJTNBJTJGJTJGZGluZ3l1ZS53cy4xMjYubmV0JTJGMjAyMiUyRjExMTclMkZiOWU5ZGUzN2owMHJsaGh5azAwMGZjMDAwaHMwMGVxZy5qcGcmdGh1bWJuYWlsPTY2MHgyMTQ3NDgzNjQ3JnF1YWxpdHk9ODAmdHlwZT1qcGc=③不要多吃，更不要生吃。新鲜的银杏果中含有不少毒素，银杏酸、银杏酚和银杏醇等，还含有少量的“氰化物”，生食白果很容易引起中毒。不过充沛加热后，也只能适量吃，每次6克以下最好，成年人尽量控制在一小捧以内！小孩最好不要吃超越10颗，生白果更是一颗都不要吃。白果的吃法很多，能够用来炖汤炖菜、直接烤着吃，相关的美食也少，比如盐焗银杏果、荷兰豆炒白果、白果鸡汤等等。https://www.ucaiyun.com/caiji/ajax/show_image/src-TVRZMMTY3MjM2NDIwNQaHR0cHM6Ly9uaW1nLndzLjEyNi5uZXQvP3VybD1odHRwJTNBJTJGJTJGZGluZ3l1ZS53cy4xMjYubmV0JTJGMjAyMiUyRjExMTclMkY3MmM1ZjE0ZmowMHJsaGh5azAwMHljMDAwaHMwMGRjZy5qcGcmdGh1bWJuYWlsPTY2MHgyMTQ3NDgzNjQ3JnF1YWxpdHk9ODAmdHlwZT1qcGc=再加上胡萝卜，里脊肉，整道菜不只养分丰厚多样，口感也十分的丰厚，选用粗山药的脆、木耳的弹、白果的糯、猪肉的香和胡萝卜的甜，补养又好吃~食材https://www.ucaiyun.com/caiji/ajax/show_image/src-TVRZMMTY3MjM2NDIwNQaHR0cDovL2Rpbmd5dWUud3MuMTI2Lm5ldC8yMDIyLzExMTcvYjQ5MGM1MGRnMDBybGhoeWswM2Q0YzAwMGhzMDBhMGcuZ2lm2、加醋焯水能够增加山药脆爽的口感。-3-https://www.ucaiyun.com/caiji/ajax/show_image/src-TVRZMMTY3MjM2NDIwNQaHR0cDovL2Rpbmd5dWUud3MuMTI2Lm5ldC8yMDIyLzExMTcvYTA3OWMwMjVnMDBybGhoeWswNGpqYzAwMGhzMDBhMGcuZ2lm完结：烹入少量清水，出锅前撒入蒜末炒匀即可~（暖暖的滋味官微）
The sunshine outside the window is good, and the ginkgo trees in the city burst out in the blue sky and warm sun. Seeing them repeatedly, people can't help feeling warm~
However, after the beginning of winter, the color of the ginkgo is getting darker and darker. If there is a strong wind, it may be all gone.
Li Shizhen recorded in the Compendium of Materia Medica Fruits that "ginkgo is a duck's foot. In the original Jiangnan, its leaves are like duck's feet, so it was named duck's feet. In the early Song Dynasty, it was called ginkgo instead of gingko, because it looks like a small apricot and its core is white. Now it is called ginkgo."
The ginkgo is wrapped in a soft yellow rind of ginkgo fruit. When it falls on the ground, the sticky juice will flow when you step on it. If you pick up the ginkgo, what may happen is——
This is because the yellow "exocarp" with white cream contains a substance called "leucolic acid", which may cause contact dermatitis. Some people will show partial burning, itching, erythema and swelling.
So, don't pick up the fallen ginkgo nuts when we see them in the street~
Although the skin of ginkgo may hurt you, the "fruit" inside is a waste!
① It can replenish the lung and relieve cough. Autumn and winter are the seasons of high incidence of respiratory diseases, and ginkgo is a good food for tonifying the lungs. Compendium of Materia Medica also records that ginkgo has the functions of tonifying lung qi and calming asthma and cough.
Vitamin D2 in ginkgo also has antitussive effect. Therefore, it is good for some people who are short of breath, exhausted in speaking and short of breath due to chronic cough.
Ginkgo contains antiplatelet activating factor, which can help improve blood circulation and prevent the formation of thrombus; Its flavonoid glycosides can dilate blood vessels, eliminate free radicals and prevent arteriosclerosis.
③ Low fat and healthy. We all know that there are more common nut oils, but ginkgo is a valuable low fat nut, and the content of unsaturated fatty acid, potassium, magnesium and other minerals, vitamin E, folic acid and other B vitamins is not inferior.
It is not a very accidental thing to be poisoned by eating gingko fruit.
So, what causes ginkgo poisoning?
① Buds are poisonous. The fruit germ can extract a neutral fat soluble substance with high content, which has neurotoxic effects, ranging from causing allergy and convulsion to death.
Expert tips: In the process of picking up and cleaning ginkgo, you can wear gloves; People who have ever been allergic should never alter the ointment at will, let alone scratch, and go to a doctor in time to prevent the allergic disease from getting worse.
③ Don't eat too much, let alone raw. The novel ginkgo fruit contains many toxins, such as ginkgolic acid, ginkgo phenol and ginkgo alcohol, as well as a small amount of "cyanide". Eating raw ginkgo fruit is easy to cause poisoning.
However, after full heating, you can only eat moderately. It is best to eat less than 6g each time. For adults, try to control it within a small handful! Children had better not eat more than 10 pieces of raw ginkgo.
Therefore, ginkgo is nutritious and delicious. Don't be greedy!
There are many ways to eat ginkgo, which can be used to stew or roast directly. There are few related foods, such as salt baked ginkgo, fried ginkgo with Dutch beans, ginkgo chicken soup, etc.
The cooked ginkgo, with some strength in soft glutinous, tastes fragrant and sweet, and is well distributed with other ingredients. It can not only increase the richness of the dishes' taste, but also won't compete with other ingredients.
Chinese yam is also a very good ingredient for moistening the lungs and tonifying the spleen and stomach in autumn and winter.
In addition to carrots and pork tenderloin, the whole dish is not only nutritious and diverse, but also has a very rich taste. The crispness of crude yam, the shells of agaric, the glutinous of gingko, the aroma of pork and the sweetness of carrots are selected. It is also nutritious and delicious~
Fried Gingko with Chinese Yam and Fungus
Food materials
Minced garlic/pepper/fresh matsutake/salt/starch/cooking wine
2. Adding vinegar to blanch water can increase the crisp taste of yam.
-3-
Heat the oil in a wok, 70% of the temperature. Stir the meat slices to the top of the small charred edge.
Finish: Cook in a small amount of water, sprinkle with chopped garlic and stir well before leaving the pot~
(Warm Taste Official Microblog)
页:
[1]