How to wash mulberries? How about mulberries?
Some children like to eat mulberries very much, but they must be cleaned before eating them. Let's take a look at how to wash the mulberries with the editor of the National Standard Products Network.
How to wash mulberries
Mulberries belong to the mulberry fruit of the mulberry family. Due to their unique color and sweet and sour taste, they have become a favorite fruit of many people. And mulberries are delicious and juicy, rich in nutrients, which is good for our health. Moreover, mulberries can increase the immunity of the human body. But how do we wash mulberries before eating them? Regarding the question of how to wash mulberries, the editor of National Standard Products Network has summarized it, let's take a look together.
1. How to clean mulberries: rinse with tap water, soak in light salt water or rice washing water
To wash the mulberries, it is best to continuously rinse them with tap water. The flowing water can prevent pesticides from penetrating into the fruits. Do not eat the washed mulberries immediately. It is best to soak them in light salt water or rice washing water for 5 minutes. Light salt water can kill harmful microorganisms remaining on the surface of the mulberries; the rice washing water is alkaline and can promote the degradation of acidic pesticides.
2. Precautions for cleaning mulberries
When washing mulberries, be careful not to remove the pedicles of the mulberries. If the pedicled mulberries are soaked in water, the residual pesticides will enter the fruit with the water, causing more serious pollution. In addition, do not soak the mulberries with detergents such as detergent, which are difficult to clean and easy to remain in the fruit, causing secondary pollution.
The reason why mulberries are difficult to clean is mainly because of their rough appearance and thin skin, which breaks when washed. Therefore, many people simply rinse with water and eat them in order to save trouble. In fact, mulberries are herbaceous plants. The plants are relatively short and the fruits are tender and juicy, which makes them vulnerable to pests and diseases and microorganisms. Therefore, in the process of planting mulberries, pesticides should be used frequently. These pesticides, fertilizers and bacteria can easily adhere to the rough surface of mulberries. If they are not cleaned properly, they may cause diarrhea and even pesticide poisoning.
How to eat mulberries
Modern research has confirmed that mulberry fruits are rich in glucose, sucrose, carotene, vitamins, malic acid, tartaric acid, phosphorus and other rich nutrients, and contain rich active proteins. Eating them regularly can significantly improve human immunity and has the effects of delaying aging, staying in the body and nourishing the face. So how to eat mulberries? The taste of mulberries is also very good, not only raw, but also cooking. The following describes how to eat mulberries:
1. Take 500 grams of fresh and cooked mulberries, 1000 ml of rice wine, soak for 1-2 months and drink, 2 times a day, 1 small cup each time, which can be used for the adjuvant treatment of anemia or arthritis. If the treatment of intestinal dryness and constipation, 50 grams of mulberries, 15 grams of Cistanche, 15 grams of black sesame seeds, 10 grams of fried shells, and take it with water, 1 dose a day.
2. 30 grams of mulberries (60 grams for fresh ones), 60 grams of glutinous rice, cook porridge, add rock sugar when cooked, and take a little, 1 dose a day. It can nourish the liver and kidney, nourish blood and improve eyesight, and is suitable for dizziness, vision loss, tinnitus, soreness of waist and knee, early whitening of hair and intestinal dryness and constipation caused by liver and kidney deficiency.
3. Appropriate amount of mulberries and honey, fry the mulberry water for juice, boil the ointment over a slow fire, add honey, mix well and drink, 10-15 grams each time, 2-3 times a day. It can nourish yin and replenish blood, and is suitable for early white hair, dizziness, irregular menstruation, amenorrhea, etc. caused by yin and blood deficiency.
4. 100 grams of mulberries and 500 grams of rice wine. Soak the mulberries in the rice wine for 1 week and take them according to the amount. It can nourish yin and benefit water, and is suitable for yin deficiency edema, unfavorable urine, joint pain, thirst, whitening, etc.
5. 40 grams of mulberries and 20 grams of rock sugar, brew and drink with boiling water. Mulberries are cold in nature, rock sugar is flat in nature, and dry stools caused by insufficient intestinal fluid.
National Standard Products Network reminds:
Mulberries are cold in nature, so the spleen and stomach are weak and cold, and those with loose stools should not be eaten.
How to preserve mulberries
Mulberries, which are more expensive fruits for the common people, are really not easy to preserve. If you don't eat them for a day, they will easily deteriorate. How can fresh mulberries be preserved? How can mulberries be preserved for a long time? If you can't finish them, it will be wasted. What a pity. The editor has summarized some methods for preserving mulberries. Let's take a look with you.
1. Put it in an open container and put it in the refrigerator for refrigeration. This can avoid the impact of respiration on its quality.
2. Wash and drain the water, a little salt, and a lot of sugar to marinate! Seal it in the refrigerator.
3. Just use white sugar or brown sugar to marinate, find a sealed jar, put a layer of mulberries and a layer of sugar, and then cover it and put it in the refrigerator. It can be stored for a week without any problem, and mulberry juice will come out later, which can be further used.
4. Dry it in the sun and seal it with a plastic bag. It can also be directly used to make wine and drink it to invigorate the kidney and strengthen yang.
5. Wash it first, divide it into small packets, put it in the refrigerator to freeze, and melt it with hot water when eating.
6. Make mulberry paste. First remove the sanhu, soak it in light salt water, wash away the bugs and dust, and then dry it. Put the washed sanhu in a pressure cooker, preferably in a clay pot, not an iron pot or a stainless steel pot, and boil it slowly. Pour out the boiled juice, add some water to continue boiling, repeat 3.4 times, pour the juice into one piece, and throw away the mulberry residue. Strain the juice with gauze, and then put it in a pressure cooker. Continue to boil it slowly. When the juice is only about one-fifth left, it is a little thick. Add rock sugar (or honey is better) and keep stirring. Just wait for the juice to stick into a paste.
Mulberry cream can be taken with boiling water twice a day, about a spoon each time.
It is best to buy less when buying, it is best to eat it, fresh is always the best, do not store it for too long will affect the taste, otherwise it can be made into a mulberry bar, which can be stored for a longer time and has medicinal effects.
How to make dried mulberries
How to eat mulberries is usually fresh, but fresh mulberries are kept fresh for a short time, and those who like to eat them are bitter, and they can't buy them if they want to eat them. Today, I will teach you another way to eat mulberries. Make it dried mulberries, so that everyone doesn't have to worry. Let's take a look at its practice.
1. Fruit harvesting:
The dried mulberries must be fully ripe, marked by the strong adhesion of the juice and the consistent sweetness of each fruit when tasted.
2. Finishing of raw materials:
Remove the dead leaves and dry branches from the ears of the fruit, and use fruit-thinning shears to remove moldy or discolored unqualified fruit grains. The wooden rafters embedded with hard fine wood for drying the ears of mulberries, one end is tied vertically to the roof of the drying room with hemp rope or iron wire, and sufficient ventilation holes are left on the four walls of the drying room. The valley of drying the ears is called "hanging thorns". Hang a row, tie a row, and hang it layer by layer from the bottom end, stacking it up, like a pagoda, hanging it straight to the roof. 3 to 4 days after hanging the thorns, some of the ears and grains fall off, and they should be cleaned in time. After that, clean it every 2 to 3 days until it does not fall off. The fallen ears and grains are exposed to the sun to make secondary dried mulberries.
The drying rooms are all located on barren slopes, with no plants, high temperature, dryness, and hot air gusts. The average temperature in the drying rooms is about 27 ° C, the average humidity is about 35%, and the average wind speed is 1.5 to 2.6 meters per second. After about 30 days of shade drying, it can be completely thorned. Generally, every 4 kilograms of fresh mulberries can be made into 1 kilogram of dried mulberries.
3. Finished product processing:
Shake the thorns to make the dried mulberries fall off. Knead a little, and remove impurities such as fruit stalks, dry leaves and deflated grains by windmill, sieve or natural wind. Then manually grade, pack, store and sell according to color fullness and sweetness.
