How to eat fat brother betel nut

What is betel nutAreca nut, monocotyledons, primary order, palmaceae, is an evergreen tree. The stems are erect, arbor-like, more than 10 meters tall and up to 30 meters high, with obvious annular leaf marks. Monoecious, the inflorescence is multi-branched, the ovary is oblong, and the fruit is oblong or ovate.

The seeds are ovate, and the flowering and fruiting period is March-April. Areca nut is native to Malaysia, mainly distributed in tropical areas such as Yunnan, Hainan and Taiwan in China, and widely cultivated in tropical Asia.

How to eat betel nutSo how should such a mysterious betel nut be eaten?Prepare the fresh betel nut, the leaves, the mortar, and cut the betel nut into thin slices first. Then lay out the leaves and apply some mortar and place the betel nut flakes on top.

Finally, wrap it in a fuliu leaf and put it in your mouth and chew it slowly.

The role of betel nutBetel nut is also an important Chinese medicinal material, and some ethnic minorities in the south still use the fruit as a chewing preference, but it is a group 1 carcinogen on the World Health Organization's International Agency for Research on Cancer carcinogen list.

1. There are two kinds of betel nut: raw and dry. Eaten raw, fresh green betel nut fruit is cut into small slices and the pulp and pit are chewed at the same time. To eat dry, the betel nut is boiled in water (in some places, people still add sugar to the water, and it has a sweet taste when chewed) and dried it in the sun, and it is preserved for long-term consumption.

2. Cut the betel nut into small slices first, take a little mortar and put it on the "Fuliu leaf", wrap the betel nut slices and put them in your mouth and chew them slowly. At this time, the foam of the mouth turns red, and then spit out the foam and sip its juice, the more you chew, the more fragrant, the more flavorful, until the face is flushed, called "drunk betel nut".

This way of eating can prevent tooth decay, strengthen the spleen and appetize, relax the spirit, have the effect of treating edema and killing insects, and have a sweet feeling, slightly drunk and addictive when eating.

3 Ingredients: 10-15 grams of betel nut, 30-60 grams of japonica rice.

Method: Fry the betel nut slices with water, add japonica rice and cook it into thin porridge after removing the slag. Take 1-2 times daily on an empty stomach.

Efficacy: It can eliminate food stagnation, remove flatulence, and is suitable for people with food stagnation, abdominal distension and pain, unpleasant stool and a variety of intestinal parasitic diseases.

4 Ingredients: 10 grams of betel nut, 150 grams of pork belly, 30 grams of atractylodes, 100 grams of japonica rice, appropriate amount of condiments.

Method: After washing the pork belly, cut it into pieces, put it in the pot with betel nut and atractylodes, add an appropriate amount of water and cook until the pork belly is cooked, remove the slag and take the juice, add japonica rice to cook porridge, take it, and the pork belly can be taken out and seasoned with food.

Efficacy: It can regulate the discomfort symptoms such as weakness of the spleen and stomach, indigestion, loss of appetite, fatigue and lack of gas, abdominal distension, and unpleasant stool.

The method of eating betel nut varies from place to place, and the specific ones are:Most of the betel nuts eaten in Hunan are pickled. Most of the production areas of betel nut come from Hainan.

Betel nut is made not with salt, but with caramel.

The betel nut pickled with caramel sugar has a subtle sweetness that is imperceptible, and it will last for a long time to chew. In the process of pickling betel nut, each family has its own secret recipe, and what else to mix in it is a trade secret. The pickled betel nut is placed on a stall in a large porcelain basin, brownish-black and shiny.

The stall owner provides chopsticks for you to flip up and down to select.

Good betel nut is generally not large, the meat slices are thick after cutting, and the core sticks to the shell. The stall owner will add cinnamon oil, bean flour, sesame seeds and other seasonings to the cut betel nut according to your requirements. The standard of a good betel nut is probably as strong and intoxicating.

The betel nut selection tips are:

1. Look at the shape, look at the color, look at the manufacturer, and take Hainan as the best.

2. Look at the processing technologyThe betel nut produced in Hunan is divided into green fruit and tobacco fruit, which has a heavy taste, is strong, easy to wound, and has a large nutritional loss; The taste of green fruit is light, mellow, does not burn the mouth, retains a lot of water, and has high nutritional value, so green fruit betel nut is the dominant betel nut consumption nowadays. Choosing betel nuts is to look at them first, then smell them.

3. Look at the manufacturer and brand:At present, there are hundreds of betel nut production enterprises in Hunan, including large-scale companies and workshops. Yiyang's 'Taste King' betel nut has truly become a "century-old shop" because of its high quality and high standards.

4. Smell the smell:The betel nut is easily damp and mildew, and it can be identified by smelling it.