[Text, picture/Selected from the New Naturalism "Medicines and Food Same Origin", author Xinju Yujiu] Migan allows you to get away from the cold When it comes to Migan, the most representative one is Wenzhou Migan. Among the citrus, Wenzho...
[Text, picture/Selected from the New Naturalism "Medicines and Food Same Origin", author Xinju Yujiu]
Migan allows you to get away from the coldWhen it comes to Migan, the most representative one is Wenzhou Migan. Among the citrus, Wenzhou Migan has the thinnest skin and is easy to get rid of. The origin of Wenzhou Migan in Japan is in Kyushu, which is a new product produced by the Jiangchen period imported from China.
The nutrients of honey mandarin include carbohydrates, turbidine, hesperidin (vitamin P), vitamin C, and dietary fiber. The sweetness comes from sucrose, fructose and glucose, and the sourness is mainly produced by tric acid; among them, turbid cerin will turn into vitamin A in the body, which can maintain the health of the skin and mucosa, and can also prevent colds and other infectious diseases. Migan is rich in β-Husanthus (a type of Husanthus) has a relatively strong antioxidant function and is very helpful in the prevention of cancer, especially lung cancer.
Hesperidin can make the microvascular health and prevent the occurrence of brain bleeding. This can give vitamin C the greatest effect when producing the lint tissues and gelatin proteins of blood vessels. 100g of honey mandarin contains 35mg of vitamin C. Just take three of them and you should get 100mg of adults’ daily recommended amount; vitamin C and β-Hushu is the same as that of Hushu, which has strong antioxidant power, can remove reactive oxygen species, and prevent the occurrence of civilized diseases. β-Hushu can help the paraneoplastic cortex secrete resistant to cold and other stresses, and is an indispensable vitamin. Dietary fibers include half of insoluble and water-soluble dietary fibers (fruit gel). The former can prevent and treat constipation, while the latter can inhibit the increase of total blood sterol.
Food recipe Can taste elegant sweetness│Miyan HantianIngredients (2 servings)
Miyan ............... 2
Hantian powder............ 1 tsp (2g)
Water............ 150ml
Grand sugar............... 30g
Fresh film, rubber band................. Appropriate pudding model or small glass container ............... 4
Cause method
1) Remove the rind of honey gua and remove 4 petals of the flesh. The remaining part is peeled out the juice and take 50ml for use.
2) Add water and cold powder to the pot, and cook on medium heat and stir. After boiling, cook 1∼ for 2 minutes, let the cold powder completely melt, then add sugar and stir to cook, and turn off the heat.
3) Remove the heat from the 2 pots, add 1 juice and stir evenly.
4) The insulating membranes are separately placed in 4 containers, pour 3, put 1 citrus per capita, and lift the insulating membrane with rubber band. Put it in the refrigerator and refrigerate.
5) After solidification, you can enjoy it after you get the insulating film.
Practice
Put the honey tangerine peel under the sun for 2 to 3 days to let it dry naturally. Cut into powder. (Round container in the photo 1)
Non-scent flavor│Homemade seven-flavor powderCooking method
In the above 1, add (from the right of the photo)2 chili powder according to your preferences, 3 black sesame seeds, 4 mountain pepper powder, 5 white sesame seeds, 6 seaweed, 7 mustard seeds.
About "The Same Origin of Medicine"The author of Xinju Yujiu is not only a doctor's identity, but also accused the late Chinese cuisine chef Chen Jianmin. In 1972, he gained a sense of spirit from the sentence "Medicinal Foods Homogen" in China, and the saying that "Medicinal Foods Homogen" was published on NHK's "Today's Cuisine". The "Medical Homology" column, which he wrote based on his own nutritional theory, was popular in Japan's economic news every Saturday "Japan PLUS1". Since then, the new diet concept, "medical homologous", which combines Western medical nutrition and Chinese medical diet homologous theory, also spread everywhere.
Is it difficult to eat a diet with the same origin of medical diet? This book is jointly developed by Yuki Shinju and the BetterHome Association, which has cooking classrooms in many places in Japan. It combines 93 dishes, including Japanese regular dishes, Japanese local dishes, as well as Chinese, French and Italian ingredients. It uses various ingredients that are easy to obtain. Not only is it a "medical and genus" dish, but it is delicious! Enjoy the pleasure of food fully and is also the last "raising point" for raising food!
