First of all, most fruits are suitable for cooking:
Cooking fruits in winter has certain health care principles, and most common fruits in winter are suitable for cooking. When the fruit is boiled in water, the water temperature is generally maintained at about 100 degrees Celsius, so the water temperature will not have much influence on the nutrients in the fruit. Antioxidants such as polyphenols can basically maintain the "original ecology". From this point of view, the health care functions of cooked fruits such as moistening dryness, relaxing bowels and helping digestion are not much different from those of raw fruits.
1. Apple
Steamed apples have a good antidiarrheal effect because the pectin in apples is not firm. Unheated raw pectin can soften stool and play a laxative role together with dietary fiber, while cooked pectin can not only absorb bacteria and toxins, but also converge and stop diarrhea after transformation.
The specific method is as follows: wash the apple, cut it into small pieces with skin (near the peel, pectin content is rich, and diarrhea-relieving effect is better), put it in a small bowl, steam it for 5 minutes, and eat it after cooling slightly.
2. Pierce
Steamed pears have the functions of clearing away heat, moistening lung, relieving cough and resolving phlegm. Other foods or drugs can be added during steaming to enhance the effect of relieving cough and resolving phlegm. Among them, the most commonly used is the rock sugar pear in northern Sichuan.
The specific method is as follows: take 1 big Sydney, peel off the pear cover, remove the inner core, pour in 3 grams of Fritillaria Fritillaria powder and appropriate amount of crystal sugar, then cover the pear cover, steam in a bowl for 10 minute, turn off the fire, drink the steamed soup when the pear is warm, and eat the pear once a day, which has a good cough relieving effect. It should be specially reminded that Chuanbei rock sugar pear is not suitable for people with cold cough (cold cough is often manifested as cough with thin and white expectoration).
3. Jujube
Jujube has a good tonic, nourishing blood and calming the nerves. Steamed jujube is easier to digest than raw jujube. People with weak spleen and stomach function can put jujube in a bowl and eat it directly after steaming. For people with deficiency of both qi and blood and deficiency of liver and kidney, you can also steam Chinese dates with medlar and eggs.
The specific method is as follows: take 5 red dates and a little medlar, wash them, soak them in clear water, and then remove the core from the red dates; Take two eggs, add proper amount of salt to make egg liquid, then add red dates, medlar and cold water, and steam them in water until the egg liquid condenses.
4. Hawthorn
Hawthorn contains a lot of organic acids, fruit acids and so on. Eating raw food will stimulate the stomach to a certain extent, and there will be "inverted teeth". Steamed hawthorn also has the dietotherapy effects of invigorating spleen and appetizing, resolving food stagnation, promoting blood circulation and resolving phlegm.
The specific method is: remove the core of hawthorn, put it in a bowl, add crystal sugar, and steam in a steamer for 15 minutes. The steamed hawthorn is bright in color, sweet and sour, which can stimulate appetite and help digestion.
5. grapefruit skin
Many people like to eat grapefruit, but the thick pomelo peel is often discarded. In fact, pomelo peel is a treasure, which can not only be used as an indoor air freshener, but also be eaten, and has a very good therapeutic effect. Pomelo peel contains flavonoids such as naringin and rutin, which has antioxidant activity, can reduce blood viscosity and thrombosis, and has a good preventive effect on cerebrovascular diseases such as cerebral thrombosis and stroke, especially suitable for middle-aged and elderly people. In addition, pomelo peel is rich in pectin, which has the effect of beauty beauty.
In order to avoid its bitter taste, it is necessary to peel off the yellow-green skin of grapefruit, cut the soft white sponge in the middle into thin slices, put it in boiling water 10 minutes, and then cook it with honey to make tea, which has the functions of digestion, phlegm elimination, hangover relief and beauty.
Second, nutritious and delicious fruit porridge
In winter, people's stomachs are warm and afraid of cold. Drinking hot "fruit soup" in cold season is not only beneficial to supplement the corresponding water, but also convenient to obtain rich nutrition, and at the same time avoids the stimulation of cold fruit on the stomach. But not all fruits are suitable for cooking or cooking for too long. For example, kiwi fruit, orange, grapefruit and strawberry are not suitable for cooking for too long, so as not to destroy the vitamin C in these fruits.
● Watermelon porridge
Ingredients: 500g watermelon, 50g sago, 0g orange cake10g, 50g rock sugar.
Exercise:
1. Watermelon is seeded and diced, sago is soaked, and orange cake is cut into filaments.
2. Put the seedless watermelon pulp, rock sugar and orange cake into the pot and cook together. 3. Add the sago and cook.
Function: It has the effects of clearing away heat, relieving restlessness, quenching thirst, relieving alcoholism and lowering blood pressure.
Low Rosa roxburghii porridge
Raw materials: Rosa roxburghii10g, japonica rice100g, and appropriate amount of rock sugar.
Exercise:
1. Mash Rosa roxburghii, then remove the residue (or boil the juice to remove the residue) and leave the juice.
2. Put the washed rice and rock sugar into the Rosa roxburghii juice and cook it into porridge.
Function: It has the functions of clearing away heat and toxic materials, promoting digestion and regulating stomach.
● Banana porridge
Ingredients: 3 bananas, glutinous rice 100g, and appropriate amount of rock sugar.
Exercise:
1. Peel the banana and cut it into cubes.
2. Boil the rice in a boiling pot, add peeled diced bananas and iced sugar, and cook it into porridge.
Function: clearing heat and moistening intestines, harmonizing stomach and strengthening spleen.
● Tomato porridge
Ingredients: tomato 250g, sago100g, sugar150g, a little rose sauce.
Exercise:
Boil white sugar, peeled diced tomatoes and sago (soaked in clear water until they float completely) in a boiling water pot, and add rose sauce to serve.
Function: clearing away heat and toxic materials, cooling blood and calming liver.
Low loquat porridge
Ingredients: 6 loquats, 50g sago, proper amount of sugar and water.
Exercise:
1, wash loquat and soak sago.
2. Boil loquat, sago and sugar into clear water to make porridge.
Function: moistening lung to quench thirst, relieving cough and lowering qi.
● Mango porridge
Wash glutinous rice, add water for half an hour, add peeled mango and rock sugar, and cook for 5 minutes. It is sweet and soft.
Benefiting stomach and promoting fluid production, relieving cough and diuresis, and resolving phlegm.
● Fresh litchi porridge
Wash fresh litchi, glutinous rice and glutinous rice with crystal sugar, add water for half an hour, add peeled and chopped litchi and crystal sugar, and continue cooking for 10 minute.
This porridge nourishes liver and kidney, benefits qi and nourishes stomach.
● Hawthorn porridge
Take 10 fresh hawthorn fruit, wash it, cut it open and remove the core. Take another 500g of japonica rice, put it in a pressure cooker with hawthorn, add appropriate amount of boiling water, cover it and heat it for about 20 minutes. After natural cooling, it can be eaten open, but it should not be stored for a long time and should be eaten in time.
Hawthorn porridge tastes sour, fragrant and waxy, which is very suitable for summer.
If you cook in a pressure cooker, you can keep the oxygen-free state and keep the effective components of hawthorn as much as possible.
● Cherry orange porridge
Wash glutinous rice (japonica rice) and add appropriate amount of water. Dice the cherry. Peel and core oranges and cut each slice into three small pieces. When the porridge is cooked until it is thick, add the cut cherries and oranges. Add some osmanthus and rock sugar and mix well.
● Orange peel porridge
10g dried tangerine peel, 50g more. Add 400 ml of water and cook it into porridge. Or dried tangerine peel, that is, dried tangerine peel is eaten raw or fried with bran. Orange peel contains volatile oil. The main components in the oil are limonene and citral, as well as limonone, hesperidin, inositol and vitamin B 1. It has a mild stimulating effect on the digestive tract and is beneficial to the discharge of gastrointestinal pneumatosis. Promote gastric juice secretion; Dilated bronchi. Orange peel porridge has the function of invigorating qi and resolving phlegm, and enhances the effect of invigorating stomach and nourishing stomach. Reduce blood lipid, raise blood pressure or treat acute mastitis.
Low-milk fruit porridge
raw material
50 grams of japonica rice, 50 grams of millet, 50 grams of red beans, 50 grams of red dates, 50 grams of lotus plumule, 50 grams of apple 1 banana, 2 grams of milk, 200 grams of water and 400 grams of sugar.
manufacturing method
1. Wash red dates with warm water first; Wash japonica rice, millet, red beans, lotus plumule, etc.
2. Take a clean pot, add red dates, japonica rice, millet, red beans and lotus seed soup, then pour the milk into the pot, add appropriate amount of water, put it on the fire and boil it over medium heat.
3. Wash the apple, peel it, dig out the core and cut it into small squares; Wash bananas, peel them and cut them into small pieces.
4. Put the fruit pieces and sugar into the cooked porridge, stir well, cook until it boils, and then leave the fire.
Third, fruit hot pot
Hot pot is popular again. However, it is rare to use fruit as a hot pot food. The hot pot soup head of "orange-flavored fruit hot pot" is mainly made of orange juice, and the soup head is sweet and slightly sour. In addition, cooking soup with fruit not only increases the delicacy of hot pot, but also can eat healthy and low-calorie hot pot.
After cooking for a long time, the fruit will gradually release a sweet taste, which is incomparable to ordinary artificial sweeteners. "Orange-flavored fruit hot pot" is made of orange juice, oranges, pineapples, apples and so on. I drank the broth for nearly half an hour. The sweet taste of fruit is added to the soup stock, which is ingeniously balanced. The more you cook, the sweeter you feel.
[Raw material/seasoning]
How much fresh fruit (cantaloupe, kiwi, pear, banana, guava, plum, apple)? 1 Yes
Banana oil 1 teaspoon sugar 4 Liang
Dip: sweet yogurt 1 box
[production process]
Boil the water, add sugar and continue to boil. Put the diced fruit (cut into shapes by yourself) into the pot one by one, heat and cook for 10 minute, and add banana oil to serve.
Choose fresh fruit, not too soft.
Suitable for afternoon tea, you can put a bag of black tea or jasmine tea to cook together, or you can add other natural spice plants, herbal tea and rose tea.
Method for making orange-flavored fruit pitcher;
Ingredients: various fruits (such as apples, pears, grapes, bananas, cantaloupes, etc. ).
Ingredients: stock 750g, orange juice 250g, orange powder 50g, honey100g.
Methods: 1. Cut all kinds of fruits into pieces and put them on a plate for later use.
2. Add broth, orange juice, orange powder, honey, etc. Boil in a pot with high fire, then cook slowly with low fire, and stir fry from time to time; Cook for about 15 minutes.
3. Then put all kinds of fruits in the shabu-shabu and you can eat them.
Key points: Don't scald for too long, so as not to lose the original special flavor of the fruit.
The hot pot soup head of "orange-flavored fruit hot pot" is mainly made of orange juice. The soup head is sweet and slightly sour. In addition, cooking soup with fruit not only increases the delicious taste of hot pot, but also can eat healthy and low-calorie hot pot.
Fruit chocolate hotpot
There are many ways to eat fruit, and matching it with fresh chocolate soup is one of the ways to make people swallow saliva. Hot pot is a seasonal food in winter. The combination of fruit and hot pot can give you a brand-new feeling, not to mention the soup base is pure chocolate.
The main ingredient of hot pot is chocolate soup heated by small candles. The ingredients in the soup are strawberries, bananas, mangoes, biscuits and puffs. The waiter will also carefully offer a glass of ice water for later use. Put the fresh fruit into the warm pure chocolate soup and rinse it a little, and the fruit will be wrapped in a layer of chocolate "coat". Take it out and soak it in ice water for a while, and then put it in the mouth after the chocolate shell is formed. The taste of chocolate combines the sour taste of strawberry and kiwi fruit, the mellow taste of chocolate and the fruity smell of fresh fruit, with a long aftertaste.