What are the benefits of sour papaya? How to make it delicious?

Sour papaya was a very common snack in Hong Kong in the forties and fifties, and it could be bought at the cart stalls on the street. The sour papayas in old Hong Kong are all pickled in white vinegar and sugar, and they are discarded after two days of sale. to preserve the fresh sweetness of the vegetables.

1. The nutritional value of sour papaya:

Rich in copper, copper is an indispensable micronutrient for human health, and has an important impact on the development and function of blood, central nervous and immune systems, hair, bone tissue, brain, liver, heart and other internal organs.

Rich in carbohydrates, which are important substances that make up the body, store and provide energy, maintain energy necessary for brain function, regulate fat metabolism, provide dietary fiber, save protein, detoxify, and enhance intestinal function.

Rich in vitamin C, vitamin C has the ability to protect dental health, prevent arteriosclerosis, remove free radicals and prevent cancer, protect cells, detoxify, protect the liver, improve immunity and emergency response capabilities.

2. The best way to eat sour papaya: spicy papaya shreds. Here's how:

Ingredients: 2 papayas, 50 grams of garlic.

Excipients: 150 grams of light soy sauce, appropriate amount of oil and spicy seeds.

Method: 1) This is a papaya given by a friend, Yunhe is really fresh, two are about 3 pounds.

2) Peel the green papaya, there will be a lot of papaya pulp at this time, be careful that your hands are slippery, you can wash it again and then cut it.

3) Peel the green papaya and cut it open, removing the papaya seeds and fascia inside.

4) Rub it into silk with a silk grater, and cut it directly if the knife is strong.

5) Put the wiped papaya shreds in the basket, ++ I +++ can't dry things on the balcony of my house, so +++ I +++ plan to use the oven to deal with it, which is also faster and more trouble-free, adjust the temperature to 100 degrees, and bake it in the middle of the Changdi oven for about 2 hours.

6) In the end, the state of the papaya shreds is dry, but the hands are still relatively soft to the touch, and the papaya shreds are the most crisp and best when pickled.

7) Put all the seasoning into the papaya shreds, mix well, seal and marinate for a day, it is enough to absorb the flavor.

8) The pickled spicy papaya shreds can be served with wine, and they can also be eaten with noodles, which are delicious no matter how you eat them.

Sour papaya has the effects of strengthening the spleen and eliminating food, antimicrobial tumors, protecting the liver and lowering enzymes, anti-inflammatory and antibacterial, lowering blood lipids, and softening blood vessels.

The practice of sour papaya is as pure as the opening of the eyes:

1. Ingredients: 250 grams of papaya.

2. Seasoning: white vinegar, salt and rock sugar.

3. The practices and steps are as follows:

Slice the papaya and wash it, soften it with salt, cover it for 20 minutes, and then wash it well for later use; Add white vinegar and rock sugar to the pot and bring to a boil, add a small amount of salt according to personal taste, and let it cool for later use after cooking; Put the papaya into the boiled white vinegar rock sugar water and marinate for about 1 hour before serving.

1. Wash and peel the papaya, and wash and cut the cucumber into strips. Pour the cucumber into a bowl, add an appropriate amount of salt and stir until even, then marinate for about 10 minutes before making a sweet and sour sauce. Put the rock sugar and white vinegar in a bowl and stir to melt, then cook over medium heat.

Then pour in the cucumber, papaya and sweet and sour sauce and stir well. Allow to marinate for about 3 hours.

2. Sour papaya has the effect of strengthening the spleen and eliminating appetite. The papain in sour papaya, which breaks down fat into fatty acids. Sour papaya contains an enzyme that can digest protein, which is conducive to the digestion and absorption of food by the human body, so it has the function of strengthening the spleen and eliminating food.

After eating too much meat, fat is easy to accumulate in the lower body, and the enzymes in sour papaya can help break down meat, reduce the workload of the stomach and intestines, and make the fleshy legs slowly become more skinny. Its unique papayaline has antimicrobial tumor effects, and can prevent the synthesis of nitrosamines, a carcinogen in the human body, and has strong anti-cancer activity against lymphoid leukemia cells. The oleano fruit contained in sour papaya is a compound that has the effects of protecting liver and lowering enzymes, anti-inflammatory and antibacterial, lowering blood lipids, and softening blood vessels.

Papaya enzyme is very helpful for mammary gland development, has a significant effect on milk promotion, and women with milk deficiency can increase milk when consumed. **Green papaya works best. Because papaya is warm, not cold or dry, the nutrients in it are easy to be directly absorbed, especially the function of moistening the lungs.

When the lungs are properly moisturized, they can better circulate qi and blood, so that the body can more easily absorb sufficient nutrients, so that the first will become smooth, soft and delicate, wrinkles will be reduced, and the complexion will be ruddy.

Papaya contains an enzyme called papaya, which can digest protein, can help digestion, facilitate absorption, and is beneficial to people with indigestion and stomach problems. The following is the edible effect of sour papaya that I recommend to you for your reference.

Yunnan sour papaya is by no means a papaya that is a fruit in the two Guangxi and one area, but similar to the size of a mango, cyan, the longer the color will become golden yellow, the closer the papaya is to the yellow, the more fragrant it exudes, and the fruity aroma it exudes is very special.

The protease in sour papaya breaks down fat into fatty acids. Papaya contains an enzyme that digests proteins. After eating too much meat, fat is easy to accumulate in the lower body, papaya is soaked in self-roasted wine to give full play to enzymes and other ingredients, which can help decompose meat and reduce the workload of the stomach and intestines, so it has the function of strengthening the spleen and eliminating food, ** rheumatism and other health effects.

Applicable people] suitable for the general public. This is especially true for nutritional deficiencies, indigestion, obesity and lactation. 1 4 or so each time.

Special tip] Xuan papaya, that is, northern papaya, should not be eaten fresh; Edible papaya is mostly papaya produced in the south, which can be eaten raw or stewed as vegetables and meat.

Healthy traffic light] The papaya in sour papaya is slightly toxic to the human body, and the amount of food should not be too much each time, and people with allergies should be cautious. You can't eat papaya when you're pregnant, just because you're afraid of causing uterine contractions and abdominal pain, but it won't affect the fetus.

Papaya is known"Baiyi Fruit King"called. Li Shizhen's "Compendium of Materia Medica" discusses: papaya is warm and sour, calms the liver and stomach, relaxes tendons, invigorates muscles and bones, and lowers blood pressure.

Fish stew with sour papaya.

Raw materials: Ingredients: three sour papayas, one fish.

Excipients: appropriate amount of ginger and garlic, 4 fresh red peppers, 4 dried chili peppers, 1 tomato, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of green onions, appropriate amount of sugar.

Method: 1. Remove the seeds and shred the pickled papaya.

2. Marinate the fish with salt and cooking wine for 10 minutes, then fry it in oil until yellow on both sides, and set aside.

3. Stir-fry ginger, garlic and dried chili peppers in another oil pan, add sour papaya shreds and stir-fry, add tomatoes and chili peppers and stir-fry again, while adding salt, cooking wine, and soy sauce. Then add water and bring to a boil.

4. After the water boils, put the fish in low heat and simmer, add some sugar to enhance the flavor. Simmer for 15-20 minutes.