Nutritional value of Thai lemon
Thai lemon is a unique seasoning fruit in Southeast Asia, which is slightly sweeter than American lemon in taste and personal taste. The Thai lemon is small, sour and fragrant, which often makes people who have smelled its fragrance unforgettable. It can be used as a flavoring agent for lemon juice drinks and beer, and its main use is as a flavoring agent for Thai food. Almost every dish in Thailand is squeezed with lemon juice, which makes every dish exude a rich fruit flavor with a typical Southeast Asian flavor. Thais can say that there is no fish to eat, but they can't live without lemons.
Thailand wild green lemon has a unique fragrance and is one of the fruits with medicinal value in the world. It is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high potassium and low sodium, which is ten times higher than that of oranges and other fruits. Vitamin C can maintain the formation of various tissues and intercellular substance in human body and maintain its normal physiological function.
The efficacy of Thai lemon
Lime is strong in alkalinity and is considered as a good medicine for treating diseases. It has the effects of relieving cough and resolving phlegm, promoting fluid production and invigorating spleen, and can promote blood circulation and calcium absorption. Rich in vitamin C, it can not only prevent cancer and food poisoning, but also reduce cholesterol, eliminate fatigue and increase immunity. And can overcome diabetes, hypertension, anemia, common cold and osteoporosis.
Chinese medicine believes that lemon is warm, bitter and nontoxic, and has the functions of quenching thirst, promoting fluid production, dispelling summer heat, preventing miscarriage, resolving phlegm and relieving cough, invigorating stomach and spleen, relieving pain and sterilizing. Eating lime fruit or drinking lime juice can dissolve food and detoxify alcohol. For women who need to lose weight, it is rich in citric acid and is a very effective diet food. Drinking some water soaked in fresh lemons after meals is very helpful for digestion. In addition, citric acid can prevent and eliminate skin pigmentation, so women who love beauty should eat more. However, people with hyperacidity should not drink it.
Secondly, lemon can prevent and reduce the complications of diabetes. This is mainly because it contains a special ingredient, namely erioside. Experiments show that it can greatly reduce the content of overacid fat in liver, kidney and blood of diabetic patients.
How to eat Thai lemon?
Thai green lemon juice is a delicious and refreshing drink, which is very popular in the local area. It is very simple and convenient to make. Fruit juice is squeezed directly from fresh fruit, mixed with sugar, ice and ice water, and can be drunk after stirring. That faint sweet and sour, faint fragrance refreshing, refreshing, fragrant.
1, Edible: Lemon is rarely used as a direct edible fruit because of its acidity. Legend has it that Italians like to slice lemons with salt and vinegar for dessert. My generation is stupid, and it makes me feel creepy to think about it. However, the use of fresh lemons in dishes brings out the best in each other, and wonderful methods emerge one after another.
2, seasoning: among Southeast Asian dishes, Thai food seems light but sour to spicy; Malays eat thick oil and heavy sauce, but it is sour and spicy and mild. No matter which school of cuisine, if you want to reflect the customs and characteristics of Southeast Asia, you can't do without these two recipes: sour and spicy. Spicy, from Chili. Sour taste is the unique effect of lemon. Southeast Asian dishes are sour, but vinegar is never used, because the volatile taste of vinegar is not fresh and unnatural. The sour taste of lemon can reduce the fishy smell of fish and soften the meat. With strong dishes, it can eliminate the excessively greasy taste and make people feel refreshed.
Replacing fragrance with acid is also the subtlety of lemon used in Southeast Asia. Hot and humid places are rich in spices, and the rich fragrance of spices such as blue ginger, citronella, Thai basil and black and white pepper makes the dishes "fragrant". Lemons and peppers highlight the delicious taste. Red, green and green spices with various curries, pineapples, coconut milk and other juices look "full of color, fragrance and taste". Color, aroma and taste are the traditional standards of China cuisine, but they can also be perfectly interpreted in exotic customs.
3. Soak in water: cut into thin slices and add some auxiliary ingredients to ice water to make a delicious drink. At the same time, it can also be used as an ornament in the Hawaiian-style Lafite Cup in the sea area. In order to increase sales and keep fresh, some green lemons are directly dried. Although many trace elements are lost, the original flavor is still maintained when used. Fresh green lemon contains no chemical components, and has the effect of beauty beauty, but it is slightly cold.
4, honey stains: raw materials: green lemon, honey, salt.
Exercise:
1. After washing the green lemon once, sprinkle some salt and gently rub the surface of the lemon with your palm;
2. After salt washing, wash with clear water and dry the moisture on the epidermis;
3. Slice lemon; Prepare a clean, dry, waterless and sealable glass jar.
4. Put the lemon slices into the bottle;
5. Take a spoonful of honey and pour it on the lemon slices;
6. Add a layer of lemon slices-so, add a layer of lemon and a layer of honey;
7. The amount of honey should basically cover the lemon slices, cover them and put them in the refrigerator for refrigeration. When eating, use a clean and waterless spoon, take 1-2 tablets and drink with warm water or ice water.