What is Guiyuan Meat? Why is osmanthus meat called osmanthus meat?

The practice and nutritional knowledge of longan meat are detailed alias: longan meat.

It is mainly produced in Fujian, Guangdong, Guangxi, Sichuan and other places, and is also produced in Taiwan, Yunnan and southern Guizhou. Among them, Fujian's output accounts for 50% of the country's total output.

Longan is named because of its round black luster, white umbilicus protrusions, and the eyes of the legendary "dragon". Fresh longan meat is extremely tender, juicy and sweet, and delicious, which is really unmatched by other fruits. After the fresh longan is baked into dried fruits, it becomes longan in traditional Chinese medicine.

The crude longan meat is longitudinally split from the apex with irregular pieces, about centimeters long, centimeters wide, and less than 1 mm thick. surface yellowish-brown, translucent; The side near the pericarp is wrinkled and rough, and the side near the seed coat is shiny and longitudinally wrinkled. The texture is soft and slightly sticky, and it is often bonded in a lumpy form.

The aroma is fragrant, the taste is sweet and special.

Nutritional analysis of longan meat:1Longan contains a variety of nutrients, which have the effect of nourishing blood and soothing the nerves, strengthening the brain and intellect, and nourishing the heart and spleen;

2.Studies have found that the inhibition rate of longan on uterine cancer cells is more than 90%, and women's menopause is the most common stage of tumors.

3.Longan has a tonic effect, and has an auxiliary effect on people who need to recuperate after illness and have weak constitution. Longan Meat Supplemental Information:

1.When purchasing, attention should be paid to distinguishing it from mad fruit. The madman fruit is also called dragon li, which is poisonous.

Its shell is smoother than that of longan, without the scaly shell of true longan, the flesh is sticky, not easy to peel off, and it is not as tough as longan meat, only a little bitter sweetness;

2.Longan should be eaten fresh as a fruit, and the fruit that has changed flavor should not be eaten;

3.There are also scholars in China who have published the anti-aging of longan, proposing that longan will become a rare anti-aging food. Longan meat is suitable for people: the general population can eat.

1.It is suitable for the elderly with weak constitution, people with low memory, dizziness and insomnia, and women;

2.It should not be eaten when there are symptoms of inflammation on fire, and it should not be consumed too much after pregnancy. Longan meat therapeutic effect: longan is sweet in taste and warm in nature;

It has the effect of appetizing and benefiting the spleen, nourishing blood and calming the nerves, replenishing deficiency and growing wisdom;

Anemia and dermatitis, diarrhea, dementia, and even mental disorders caused by a lack of nicotinic acid, as well as a certain inhibitory effect on cancer cells.

Gui Na Zhou Sohua Meat was originally a traditional dish of the Manchu people, which was returned by the first emperor of the Qing DynastyNurhachiLoved, honored as "** meat". **The meat is fried with egg liquid wrapped in slices of meat, but Beijing people taboo eggs, so this dish spread to the people of Pingtou, and it was renamed "osmanthus meat".

The brother-in-law said that when he was a child, he would have this dish wherever he went to drink wedding wine, and the family wanted to have a good reputation for happy events. And it itself is deeply loved by people because of its fragrant and crispy taste, so it has entered thousands of households and has become a home-cooked appetizer.

Cut the lean meat into large slices about three minutes thick, beat it with the back of a knife to loosen the fleshy fibers, cut it into small pieces and marinate it slightly with sugar, salt and wine. Beat the eggs with glutinous rice flour.

Mix into an egg batter and stir in the marinated meat.

Fry the oil until it is 8 hot, put the meat pieces one by one, fry them slightly, wait for the oil temperature to rise and then fry them again until they are golden brown, and remove the dry oil. Add sugar, vinegar, salt, sesame oil, cornstarch, and monosodium glutamate.

Offering is in full bloom.

Cinnamon is also known as cinnamon, cinnamon, jade tree, large cinnamon, spicy cinnamon, peace tree, Chinese cinnamon, and is the dried bark of cinnamon of the Lauraceae plant. The bark is fragrant and can be used as a spice, and the taste is similar to that of cinnamon from Sri Lanka, but it is spicy, not as delicious as cinnamon, and thicker than cinnamon. In North America, cinnamon powder is indiscriminately combined regardless of cinnamon from China or Sri Lankan cinnamon.

Cinnamon bark is peeled from stems and branches, left to dry, and curled into rolls. Some varieties are scraped. The scraper is thin and bright reddish-brown, and the unscraped bark is thick and gray.

Cinnamon pink light reddish-brown. The aroma of cinnamon from China is slightly inferior to that of those from Vietnam and Indonesia, and all three are aromatic, sweet and spicy. Chinese cinnamon and cinnamon (c

loureirii) is found in hard, wrinkled, grayish-brown cup-shaped calyxes, usually 11 mm (inch, including sepals); The upper diameter is about 6 centimeters (inches), and the dry is called cinnamon bud when it is removed from the calyx tube. It has an aroma like cinnamon bark and a sweet and spicy taste of cinnamon bark, which is used for food flavoring.

Cinnamon is spicy and thick, it is a spice-like taste, with a unique spicy taste, extremely penetrating and highly recognizable. The cinnamon bark of traditional cinnamon has an obvious fragrance, and the good ones have a milky taste, and the aroma is especially good for a long time, brewing.

Four or five times there is still a lingering fragrance; The fragrance belongs to the somber type, with a rich, sweet and calm aroma.

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Cinnamon is the best cinnamon, which is mainly used as a seasoning for medicinal meals or shabu-shabu, and can also be used as a herbal medicine.

Indications: Replenish fire and help yang, lead fire to return to the source, dissipate cold and relieve pain, and invigorate blood and menstruation. It is used for impotence, uterine cold, cold pain in the heart and abdomen, deficiency and cold, vomiting and diarrhea, amenorrhea, dysmenorrhea, and warm meridian and pulse.

Introduction: Longan meat is the aril of longan of the soapberry family. Warm and sweet, good for the heart and spleen, replenish qi and blood; It has a good nourishing and tonic effect.

It is mainly produced in Fujian, Guangyin Xindong, Guangxi, Sichuan and other places, in addition to Taiwan, Yunnan and southern Guizhou. Among them, the output of Fufeng sprocket accounts for 50% of the total output in the country.