The efficacy and function of buckwheat tea
1. Purify blood: Rutin contained in buckwheat tea can inhibit the activity of phosphodiesterase in vivo, avoid platelet aggregation, and help to purify blood and improve blood circulation. In addition, it also has the function of protecting platelet lipid peroxidation, which can help hypertensive patients maintain healthy blood pressure.
2. Protect blood vessels: Rutin contained in buckwheat tea can inhibit the activities of lipoxygenase and prostaglandin synthetase and prevent blood vessels from becoming fragile. At the same time, it has the functions of strengthening blood vessels, reducing the incidence of traumatic injury, tendon tumor and hemorrhoids, lowering blood pressure and blood lipid, and preventing stroke.
3. Lowering blood sugar: buckwheat tea contains a very special compound-inositol hexaphosphate, which can play a similar role to insulin and effectively lower blood sugar. At the same time, it can prevent or inhibit the activity of aldose reductase, which is helpful to delay or prevent diabetic complications.
4. beauty beauty: Rutin contained in buckwheat tea can help people absorb and make full use of vitamin C, and can also prevent cells from being damaged by free radicals. In addition, rutin can also maintain the level of collagen in vivo, so as to reduce the generation of wrinkles and fine lines and play the role of beauty beauty.
5. Lose weight: The soluble fiber contained in buckwheat tea can provide satiety and slow down digestion to reduce appetite, avoid overeating and help to lose weight. In addition, it can promote gastrointestinal peristalsis, help relieve constipation, and help remove food accumulated in the stomach.
6. Prevention of gallstones: buckwheat tea's soluble fiber can reduce the accumulation of bile to avoid the formation of gallstones. Intake of a large amount of dietary fiber can reduce the risk of gallstones, slow down the rapid rise of glucose level after meals, and help control the level of cholesterol in the body.
Dietary taboos in buckwheat tea
1, buckwheat tea cold, stomach cold or stomach trouble people eat too much, will cause the phenomenon of acid reflux and diarrhea, it is not advisable to eat more at one time.
2. A few people eat buckwheat food, which will cause allergic symptoms such as itchy skin, dizziness and asthma. Therefore, people with a history of allergies to black buckwheat should be careful to eat.
3. Rutin contained in buckwheat itself has the functions of lowering blood pressure, blood sugar and blood fat, so patients with low blood pressure, hypoglycemia and severe emaciation should use it with caution.
4. buckwheat tea should be drunk after meals. If the drinker is hungry, the hunger will be aggravated, especially for people with hypoglycemia.
Buckwheat tea's brewing method
1. Take a small bag of buckwheat tea (5g or 6g) and put it in the cup. Glass is the best, and you can see the beautiful color after brewing, which makes you like it better.
2. Brew the bitter buckwheat tea in the cup with boiling water, pour it into boiling water for about 3-5 minutes, let it stand for a while, and you can drink it if it doesn't feel too hot.
3, first of all, the feeling in the nose is very fragrant, some people say it is the taste of biscuits, some people say it is the taste of coffee, in short, it is the taste you like.
4. Some people are afraid of suffering and frown if they say it. This tea is called tartary buckwheat tea, but its taste is not so bitter, and it is a bit of a misnomer.
5, after drinking the second cup, I feel a little bitter and can be ignored. The wheat in my mouth is stronger, and the taste will gradually fade in the future.
6. Please don't waste it if you don't flush it. The brewed buckwheat tea can be eaten directly, because the name of this kind of tea is actually different from tea.
Home-cooked practice of buckwheat
Buckwheat flour cake
Ingredients: buckwheat flour, 250 ml pure milk, 2 eggs and onion seedlings.
Practice 1 Beat two eggs into milk and mix well. ② Add a proper amount of buckwheat flour, a small amount at a time, gradually until the water becomes slightly viscous. ③ Add a little salt, a little black pepper and chopped green onion and mix well. (4) Brush the non-stick pan with a small amount of oil once, heat it with low fire, add a small amount of mixture, slowly turn the pan, take the cake and shape it, and the edge is inclined. You can slide the cake and turn it over to heat it. When the cake is out of the pot, you can add a small amount of vegetables at will, such as shredded cucumber and lettuce.
Buckwheat cake
Ingredients: buckwheat, cucumber, water, sesame sauce, soy sauce, vinegar, Chili oil.
Practice 1 buckwheat mixed with water to make paste. ② Steam on high fire for 20 minutes. After steaming, soak the plate in cold water, cool it and cut it into strips. ③ Mix sesame sauce, soy sauce, vinegar and oil pepper into sauce and pour it on scones, then mix in shredded cucumber.
Qiaomaiwotou
Ingredients: buckwheat flour 150g, corn flour 150g, egg 1, baking powder 15g, baking soda 5g.
Practice ① Add various materials in turn, mix them with warm water, and ferment in a warm environment for half an hour. (2) Knead a proper amount of dough into a ball, hold the bottom with one hand, and press it out with the other hand to form a nest head. ③ Put the gauze on the bottom and steam it in boiling water for 20 minutes.
Buckwheat cold noodles with sesame sauce
Ingredients: buckwheat, eggs, green beans, tomatoes, salad dressing and mustard sauce.
Practice 1 Break the cooked green beans, add salad dressing and mustard sauce and mix well for later use. 2 When cooking noodles, cook tomato and egg sauce. (3) Boil buckwheat noodles for three times, and then cool. 4 Add mung bean salad dressing and tomato egg sauce.
Buckwheat noodle soup dumplings
Ingredients: buckwheat flour, flour, minced mutton, zucchini, salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.
Practice 1. Mix buckwheat flour and flour, put them into a pot, add 90% hot water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes. (2) Add minced mutton, minced onion and ginger, salt, cooking wine and sesame oil, mix well, wash zucchini, remove seed pulp, rub it into silk with a rubbing bed, marinate with salt for a while to squeeze out water, add proper amount of chicken essence into mutton stuffing, mix well and make stuffing for later use. (3) Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap it with mutton and zucchini stuffing to make jiaozi, and steam it in a steamer with high fire15min.
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