How do you need to work to eat mulberry leaves?

Leaf harvesting and treatment. It is better to pick the leaves of the middle and upper parts of the mulberry tree in late autumn without pollution and pests and diseases. When picking leaves, the petiole should be removed, and attention should be paid to separating the old and the young, and try to make the old and young consistent.

After harvesting, rinse with clean water, dry in the shade indoors until there are no water droplets, and fold the mulberry leaves that have been removed from the petiole into 8-12 layers thick and cut into strips of 1 cm long and cm wide.

Basketing. Shake the cut mulberry leaves, do not let them stick together, and put them into a steamer basket with clean gauze in advance, with a thickness of 5-7 cm, so that they can be steamed evenly.

Steamed green. Put water in the pot, after boiling, put the steamer in the pot and cover it tightly, steam it quickly with high heat and rapid fire, wait for the atmosphere, change to low heat and steam for a few minutes according to the degree of tightness of the steamer, open the lid to check, keep the mulberry leaves soft and green as well, and immediately pour it into a clean container to dry. Dispersing the steam immediately after simmering is key.

In the process of steaming, the smell presents a faint fragrance, and when it is spread out in the pot, it will make the mulberry leaf tea less green when brewing. The steaming time must be mastered, the time is short, the green flavor is not steamed, the astringency is heavy, and the soup color is green; If the time is too long, the mulberry leaves will be stewed yellow, the color is not good-looking, and there is a lot of nutrient loss.

Rub. After the mulberry leaves are cooled, roll them in one direction on the wooden board with your hands, so that the leaf shape is roughly curled, and the leaf juice overflows and adheres to the leaf surface, and the hand rubs it with a lubricating feeling.

Dry. Put the kneaded mulberry leaves into a hot pot, keep turning them with a wooden squeegee to evaporate the water as soon as possible, and use a small stable fire to further evaporate the water when it is mostly dry, and it is uniform; When the mulberry leaves tend to be dry, use high fire again, and turn it rapidly to make it evenly heated, and then quickly withdraw the fire. It is necessary to pay attention at any time, when the hand is not sticky, the hand twist is brittle, the leaf veins are crab shell yellow, the nose smells fragrant, and the taste is appropriate (burnt but not raw), that is, the finished product is the finished product, and the fire is quickly withdrawn.

Spread and sift through. The finished mulberry leaf tea is quickly poured into a clean container (not in a plastic container) and cooled, and after cooling, the fine crumbs are removed with an appropriate sieve.

Egg mulberry leaves.

Ingredients: Appropriate amount of fresh and tender mulberry leaves, 2 cups of flour, 2 eggs, 1 tablespoon oil, 1 teaspoon sugar, water to taste, appropriate amount of oil.

Method: 1. Wash and drain the mulberry leaves. 2. Adjust the material into a paste. 3. Heat the oil pan, dip the mulberry leaves in the batter into the oil pan, and fry until golden brown. 4. When eating, you can dip it in pepper, salt or tomato paste.

Mulberry leaf egg drop soup.

Ingredients: Appropriate amount of mulberry leaf sprouts, 2 eggs, salt, monosodium glutamate, and sesame oil.

Method: 1. Beat the eggs evenly. 2. Boil and boil the mulberry leaf sprouts, add eggs and seasonings after rolling, and drizzle sesame oil before serving.

3. Next, cover the pot and steam for more than ten minutes, as shown in the figure below.

4. Immediately after the lid is uncovered, pour it into a clean container and spread it out, as shown in Figure 5, and then you need to put the mulberry leaves into the hot pot and stir-fry for a few minutes, see the figure below.

Prepare materials: mulberry leaves, gloves for picking mulberry leaves, clay stove pot, firewood, spatula, drying basket for mulberry leaves, glass.

1. Pick fresh mulberry leaves.

2. Sort out the picked mulberry leaves.

3. Cut the sorted mulberry leaves into small pieces.

4. After finishing, put water in the pot, after boiling, put the steamer in the pot and cover it tightly, steam it quickly with high heat and rapid fire, and after it is in the atmosphere, change to steam over low heat for 2 5 5 minutes according to the degree of sealing of the steamer.

5. Open the lid to check, and it is better to keep the mulberry leaves soft and green, and immediately pour them into a clean container to dry.

6. Stir-fry mulberry leaves. Put the dried mulberry leaves into a hot pot, keep turning them with a wooden squeegee to evaporate the water as soon as possible, and use a small stable fire to further evaporate the water and be consistent when it is mostly dry;

7. Arrange the fried mulberry leaf tea and put it in the sun to dry.

8. Dry mulberry leaf tea in a container.

9. Heat the water to make tea.

Mulberry leaves are the dried leaves of the mulberry plant. It is harvested after the first frost, impurities are removed, and it is obtained by drying in the sun. It can be taken internally or externally.

1. The production and processing technology of mulberry leaf tea needs to go through the processes of mulberry picking, washing and drying, leaf cutting, killing, kneading, unblocking, drying, and incense making.

2. Traditional mulberry leaf tea is processed by hot processing methods, such as frying and drying, drying and other high-temperature processing, which will lead to the loss of active ingredients in mulberry leaves and cannot achieve the effect of lowering sugar. In order to improve this problem, modern diabetic scholars continue to study and try, and find that freeze-dried mulberry leaf tea, such as processed at low temperature, retains the polysaccharides, flavonoids and alkaloid DNJ components in mulberry leaves to the greatest extent, and has a significant hypoglycemic effect after drinking.

3. For medicinal purposes, it is generally believed that the quality of the post-frost picker is good. Mulberry leaves have the effect of evacuating wind and heat, clearing the lungs and moistening dryness, clearing the liver and brightening the purpose.

4. Some people make the sprouts of mulberry leaves into a dish, and make mulberry leaves have the value of dietary therapy, because the sprouts of mulberry leaves are rich in nutritional value and are loved by the public, called mulberry sprouts. In Nanxun Jili Village, the mulberry buds of the National Silk Cultural Park are the most outstanding, considering the irrigation of the water in Zhuwan Bay, the trace elements of the mulberry leaf buds are much higher than those of the general mulberry buds.

Mulberry leaf tea needs to go through mulberry picking, washing and drying, cutting leaves, killing, kneading, unblocking, drying and other processes. Teach you to make mulberry leaf tea Mulberry leaves have anticoagulant blood lipid lowering blood pressure cholesterol blood sugar lowering antiviral antitumor anti-fatigue anti-aging **, beauty, etc. During the menstrual period of women, pregnant women should not drink mulberry leaf tea.

Do mulberry leaves still be processed before drinking?

1. Crucian carp in a pot with fresh mulberry leaves.

This soup is made with the introduction of fresh mulberry leaves, but the cooking method is little known.

Mulberry leaves contain hypoglycemic substances, which have antipyretic, antibacterial, hypoglycemic effects, and its cold taste is sweet and slightly bitter, and has the effect of evacuating wind and heat, clearing the lungs and moistening dryness, clearing the liver and brightening the purpose. Crucian carp is boiled with fresh mulberry leaves, the soup is clear and delicious, has the effect of clearing the liver and eyes, quenching thirst and rejuvenating Jin, and is suitable for men, women and children.

Ingredients: 150 grams of fresh and tender mulberry leaves, 1 crucian carp, 50 grams of edamame, 250 grams of lean pork, 5 slices of ginger.

Preparation: Wash each item separately. Slaughter and wash the crucian carp, fry until slightly yellow, and splash in a little water.

Put it into a clay pot with ginger, add 2500ml of water (8 bowls), boil over a fire, change to a simmer for 1 hour, and add an appropriate amount of salt. This amount can be used by 3 or 4 people, and crucian carp and lean pork can be scooped up and mixed with soy sauce for accompaniment.

2. Stewed pork tendon with fresh mulberry leaves.

Ingredients: 5 grams of fresh mulberry leaves, 60 grams of pork tendon, half a candied date, 1 slice of ginger.

Method: Clean the pork tendon and cut it into large slices. Rinse the fresh mulberry leaves with water, then put all the ingredients into a stew pot and simmer for 3 hours, then add salt to taste.

Comment: It's the first time I've seen such a match. After the mulberry leaves are stewed, the fresh and tender color can be retained, and the taste is sweet and delicious, and the fragrance left in the soup is the fresh taste of the budding trees in spring.

3. Fresh mulberry leaves and grass roots stewed pig exhibition.

Method:1Mulberry leaves and roots are washed, and the roots are cut into sections;

2.Wash the pig exhibition and cut it into large pieces, and scoop it up with water;

3.Bring water to a boil and pour it into a stew pot, add all the ingredients, cover and simmer for two hours, add salt to taste and drink.

Efficacy: Clears away heat, detoxification, urination, liver and eyes. People with cold, light mouth, cough and thin phlegm should not take it.

4. Fresh mulberry leaves can be used to make soup, such as fresh mulberry leaves and grass roots stewed pig exhibition, as well as mulberry leaves and grass roots and soybean pot crucian carp, fresh mulberry leaves and fried egg soup, fresh mulberry leaves and dates pot pork bone soup, etc. In addition, fresh mulberry leaves can also be cooked, choose the most tender mulberry leaves to steam meatloaf, or make soup, fragrant and soft. However, after May, the mulberry leaves will get old, so if you want to eat them, you should eat them now!

1. Chilled mulberry leaves.

Mix mulberry leaves cold, remove the petiole of the washed mulberry leaves, cut them into shreds, let them blanch them in a pot of boiling water, then cool them with cold boiled water, then drain the water, add the seasoning, and mix evenly.

2. Mulberry leaf stew.

Stew with mulberry leaves and pork, when stewing, we must remember to use warm fire, the heat can not be too big, and the mulberry leaves selected are the best mulberry leaves in spring, which are more tender and fresh, and finally put some seasonings in the appropriate way, the pork stewed out by this method has a fragrance of mulberry leaves, and the pork is more mellow.

3. Mulberry leaf porridge.

First, wash the fresh mulberry leaves and fresh lotus leaves and decoction soup, take the juice to remove the slag, add japonica rice (washed) and cook it into porridge, mix it with sugar and mix it thoroughly. In addition, lean pork can also be added to the porridge for a better taste.

Answer: Hello, the easiest way to eat mulberry leaves is to soak them in water and drink them, because mulberry leaves have many effects.

1.Anti-aging: Quercetin, phenolic compounds and vitamin C contained in mulberry leaves can prevent oxidative damage by inhibiting or scavenging free radicals.

2.Reduce blood viscosity: phytosterols and flavonoids in mulberry leaves have the effect of inhibiting the formation of fatty liver and reducing blood viscosity.

3.Promote metabolism: Mulberry leaves are rich in rare elements organic selenium and germanium, which are natural strong antioxidants, which can increase the oxygen content in the blood and promote metabolism.

Mulberry leaves can be fried and eaten. You can also eat steamed buns. It can also be eaten with cornmeal and steamed nests.