How to remove the hard shell of the gourd, and how to eat the gourd with a shell

1. You can pile the harvested fruits into large piles, and then cover them with grass for about 10 days, so that the husks and seed coats will rot because of the stuffiness, and at this time the piles will be opened, and the seeds will be washed and dried. After drying, it is fried over a fire, and then the hard shells of the seed coats are removed by grinding them with a mill or stone mill. When grinding, it is necessary to raise the grinding core to avoid grinding the kernels.

After grinding, it is necessary to use a fan or dustpan.

Remove the shell and impurities, or pour it into the water, fish out the floating shell, and then scoop up the kernel and dry it, so that you can get the seeds.

2. When eating at home, if you buy fresh seeds, at this time the seeds are still relatively tender, you can use your fingers to peel the shell, but you must pay attention to avoid hurting our fingers, it is best to buy a special shell of the finger cover, this kind of finger cover is convenient and low-cost, wear it on the fingers, with a pointed head on the shell lightly, so that the shell is peeled off.

3. If it is planted in large quantities on the farm, the husking of the gourd can be done by hand and by machine, which is all possible.

4. The most traditional way is to spread the fruit on the threshing floor, first with a mallet continuous beating, so that the shell cracks and cracks, and then put it into the basket and step on it, so that the external film can naturally fall off, and then crack out the seeds, wash them with water and dry them to become edible fruits.

Pile up the fresh seeds in large piles, and then cover them with grass for about 10 days, so that the husks and seed coats will rot due to the heat, at this time the grass pile is peeled off, and the seeds are washed and dried.

After drying, the seeds are stir-fried over a fire, and then the hard shells are removed by grinding them with a mill or stone mill. When grinding, the grinding core must be raised to avoid grinding the kernels.

After grinding, it is necessary to use a fan or dustpan to remove the shell and impurities of the seeds, or you can pour the seeds into the water, take out the shells that float up, and then fish up the kernels and dry them, so that you can get the complete kernels.

Key Value:

It is recorded in the "Shennong Materia Medica", listed as the top grade, also known as the chicken head, the previous editions of the "Chinese Pharmacopoeia" have been recorded, for the dry and mature seed kernel of the 1-year-old aquatic herbaceous plant of the water lily family, with the effect of benefiting the kidney and strengthening the essence, tonifying the spleen and stopping diarrhea, dispelling dampness and stopping the belt, the main treatment of dreams, slippery sperm, enuresis, frequent urination, spleen deficiency and diarrhea, white turbidity, and down. Known as "ginseng in water" and "longan in water", it is a traditional Chinese medicinal herb and a precious natural tonic.

She Medicine] Chicken Head, Chicken Head, Chicken Mouth Lotus: Seeds to treat spleen deficiency and diarrhea, slippery sperm, spermatozoa, frequent urination and enuresis, leucorrhea, and pediatric malnutrition "She Medicine".

Dai Medicine] Luo Zhangguan: Seeds cure the essence of the virtuous, tonify the spleen and stop diarrhea, treat the semen under the belt, drench, and urinate can't help but "Dai Medicine".

Yao medicine] is used for wet spleen and low back pain, leucorrhoea, and spermatozoa.

Mongolian Medicine] Taheyan-Tao Qin Gaitu: Seed kernel is used for spleen deficiency and diarrhea, spermatozoa, slippery sperm, leucorrhea, frequent urination, and enuresis "Mongolian Medicine".

Oh my God, don't do that, I'm from Suzhou, the chicken head rice is now in Suzhou is in the peak season, the shell is definitely not edible, we generally cook it directly here, or stir-fry, absolutely not with the shell.

In addition, I would like to remind you in the north, or friends in Fujian, your chicken head rice over there is best to buy with shell, the kind of dried peeled is still free, and the restaurant does not want this, I also recently went to the surrounding countryside to "experience life" to find out, the chicken head rice shipped to the outside is often old, and then peeled and dried, the problem is not here, the problem is ......That process ......I won't say it, so I'd rather buy the one with the shell, remember.

I guess no one knows about your problem. A lot of people haven't been exposed to it.

It is better to remove the shell of the gourd with a hard shell by boiling it directly in water.

There is a hard shell on the outside of the seeds, and this layer of shells has no edible value, so we have to remove the shells before cooking them. In general, when the family eats it daily, if the fresh gourd you buy is more tender, you can peel the shell directly with your fingers, but in order to avoid injury to your fingers, it is best to buy a small finger sleeve specially used for peeling the shell.

Now there is a small finger sleeve on the market that specializes in peeling the shell, which is low cost and convenient and practical, worn on the finger, and the tip of the end is lightly scratched on the shell, the shell is peeled off, and the seed will fall off naturally. If it is planted in large quantities on the farm, there are two ways to remove the husk of the seeds: manual hulling and machine hulling.

The traditional method is to spread the fruit on the threshing floor, first beat it continuously with a wooden pestle to make the husk crack and break, and then put it into a basket and step on it with your feet, so that the film on the outside of the seed will naturally fall off, crack out the seed, wash it with water and dry it to eat it.

Or pile the harvested fruits into large piles and cover them with grass for about 10 days, the husks and seed coats will rot due to the stuffiness, at this time the large piles are picked up, and the seeds are washed and dried. After drying, it is first placed on the fire and stir-fried, and then the hard shell of the seed coat is removed by grinding it with a mill or stone mill. When grinding, pay attention to the grinding core to avoid grinding the kernels.

Precautions

1. It is not suitable as a staple food. It is astringent and stagnant, and it is difficult to digest it if it is avoided too much at one time.

2. It is not suitable to eat too much. Whether it is raw or cooked, avoid eating too much at one time, otherwise it will be difficult to digest.

3. For people who are hot, hot, and have hot palms, it is not suitable to eat seeds.

4. Those who have unfavorable bowel movements are not suitable for eating seeds.

5. Constipation, red urine and postpartum women are not suitable to eat seeds. Because it has a strong astringent effect.

The above content reference: Sogou Encyclopedia - Qianshi.

Use a tare machine. The shelling machine usually adopts a rotary shelling method, which can quickly separate the shell meat without harming the meat.

It contains a small amount of starch, a small amount of fatty oil, calcium, phosphorus, iron, riboflavin, vitamin C, etc. Rich in protein, vitamins, minerals and other trace elements, to ensure the nutritional components required in the body, can strengthen the absorption function of the small intestine, improve the excretion rate of urine, increase the concentration of serum carotene.

Soak it in cold water in advance, remove the yellow pedicle, tear it into pieces, or fry it over fire and then grind it with a stone mill to remove the hard shell. The medicinal gourd is peeled, and the husk and skin have no medicinal value.

Cooking porridge or soup: If you don't want to peel the shell, then you can use the hard shell of the gourd directly to cook porridge or soup, because the porridge or soup takes a long time, so that the gourd can be thoroughly cooked during the cooking process, and it is easier to be digested and absorbed by the human body.

The time it takes to cook fresh seeds depends on the recipe and personal preference, but usually fresh seeds are cooked soft and ready to eat, and it takes about 30 minutes.

Hello, older seeds need to be soaked for 1-2 hours to restore the moisture of the seeds. Before boiling the seeds, you need to blanch the seeds in hot water to soften the hard shell of the seeds, so that it will be easier to cook them again. Of course, if you want to peel off the hard shell of the gourd, you can also use a tool to make a cross at the sharp corner of the gourd shell after soaking in water, and then blanch the water.

When the blanching is done, the crossroads will be and you can easily remove the crust from the crust.

Generally speaking, it is advisable to soak the seeds for about 1-2 hours, and it is recommended to soak them in a place with a relatively low temperature, such as a cool, ventilated place or in the refrigerator compartment, which can inhibit the growth and reproduction of microorganisms, and the seeds are less likely to deteriorate.

After processing the crusty seeds, you can choose whether to boil porridge or stew according to your preference. If you are boiling porridge, you can cook porridge as follows: Step 1. First, prepare 1 yam, 50 grams of barley, 40 grams of seeds, and 100 grams of rice.

Step 2. After washing the barley and the barley (the barley is treated according to the above treatment), soak the barley in water for 2 hours. After washing the rice, soak it in water for half an hour.

Step 3. Put the soaked barley and yam into the pot, pour in an appropriate amount of water, boil over high heat, adjust to low heat and cook for 30 minutes, then pour in the rice and continue to cook over low heat for 20 minutes.

Step 4. Wear rubber gloves, peel off the skin of the yam, then cut it into 3 mm thick slices, put it in a pot and continue to cook for another 10 minutes. When drinking porridge, you can add white sugar or brown sugar according to your preference, so that the taste will be better.