1, put a handful when cooking porridge. It is the most common to soak Lycium barbarum in water, but most of the vitamins contained in Lycium barbarum are water-soluble and are easily destroyed by heating. It is recommended to soak the medlar dry a little. When cooking rice, making porridge, steaming steamed bread, or cooking jiaozi, just put a little medlar as an ingredient.
2. Eat like ordinary food. A better way to eat Lycium barbarum is to eat it in porridge, rice, soup and vegetables like ordinary food, which is not only nourishing, but also won't get angry.
3. Put some when you beat soybean milk. Many people soak Chinese wolfberry in water to eat. It is difficult to completely absorb the vitamins and carotene in Lycium barbarum by simple soaking. You can choose to put a handful of Lycium barbarum when beating soybean milk with a soymilk machine, so that you can make full use of various nutrients and trace elements contained in Lycium barbarum.
4, dry chewing medlar is more kidney-nourishing than soup. Lycium barbarum polysaccharide is a proteoglycan. If it is extracted with boiling water, it will denature and reduce its efficacy. Therefore, in terms of eating methods, directly chewing Lycium barbarum will absorb nutrients more fully, which is more conducive to playing its health care role. Generally speaking, it is more appropriate for healthy adults to eat about 20 grams of Lycium barbarum every day. When the medlar is chewed dry, the amount eaten will be halved, otherwise it will be easy to be overnourished.
How much should I eat in a day?
Generally speaking, Lycium barbarum is suitable for all ages, but it is not advisable to eat more. Because it is medicine after all, generally speaking, it is more appropriate for healthy adults to eat about 20 grams of medlar every day; If you consider the effect of treatment, it is best to eat about 30 grams a day. The people who are most suitable for eating Lycium barbarum are those with weak constitution and poor resistance, but they must eat a little every day and insist on eating for a long time to be effective.
Not everyone is suitable for taking it. Because its warm-up effect is quite strong, people with colds, fever, inflammation and diarrhea had better not eat it. Because Lycium barbarum has a very strong warming effect, people with high blood pressure, people who are too impatient, or people who eat too much meat and blush on weekdays, it is best not to eat it. In addition, the sugar content of Lycium barbarum is high, with sugar content of 100 g 19.3 g. Diabetic patients should use it with caution and should not overdo it.
Poisoned Lycium barbarum is losing more and more money, so I'll teach you four tricks to distinguish it.
1, color. Fresh Lycium barbarum L. has different colors due to different producing areas, but it is soft, shiny and full of meat. However, the dyed medlar is mostly used in previous years. Sensually, the meat quality is poor and dull, but the appearance is bright and attractive. The dyed Lycium barbarum is red as a whole, even the small white spots at the stems of Lycium barbarum are red, while the shoot tips of normal Lycium barbarum are mostly yellow or white, and they are dark brown after baking with sulfur.
2. shape. Both Ningxia Lycium barbarum and Inner Mongolia Lycium barbarum are rectangular, but Ningxia Lycium barbarum will float when soaked in water, and Inner Mongolia Lycium barbarum will sink, while Xinjiang Lycium barbarum is round and easy to distinguish. Lycium barbarum soaked in alum, irradiated with light, will have shiny crystal points on the surface; "Poisonous Lycium barbarum" feels sticky, while natural Lycium barbarum is dry.
3. Smell. For Chinese wolfberry fumigated with sulfur, just grab a handful and cover it with your hand for a while, then put it under your nose and smell it. If you can smell the pungent and choking smell, you can be sure that it has been fumigated by sulfur.
4. Taste. Lycium barbarum in Ningxia is sweet and tastes particularly sweet, but it has a bitter taste in the throat after eating, while Lycium barbarum in Inner Mongolia and Xinjiang is a little sweet. Lycium barbarum soaked in alum will taste bitter when chewed. As for the Chinese wolfberry soaked in sulfur, it tastes sour, astringent and bitter.