Liver tonic from Chinese jujube
Chinese jujube is a rustic specialty in many rural areas that is not only delicious but also has many nutritional values. In autumn, Chinese jujube is abundant. This fruit is considered 'black gold' because of its health benefits. In oriental medicine, Chinese jujube has many uses. Chinese jujube pulp has a sour and astringent taste, warm properties, has detoxifying and cooling effects, is good for respiratory diseases, and is a sedative...
According to Dr. Nguyen Thi Nhung (Medlatec General Hospital), Chinese jujube contains many nutrients including fat, vitamin C, B1, fiber, minerals such as magnesium, potassium, phosphorus, zinc, etc. Thanks to that, this fruit provides a high source of energy for the body, while also reducing the risk of many dangerous diseases. With a high potassium content compared to other fruits, this mineral in Chinese jujube is essential for cardiovascular health. Potassium helps regulate blood pressure, reduce stress on the heart, thereby reducing the risk of cardiovascular diseases such as stroke and heart attack.
In addition, canarium is also one of the foods that can help reduce the risk of cancer because it contains many valuable active ingredients such as alkaloids and flavonoids. These active ingredients are powerful antioxidants, helping the body fight against the attack of free radicals that cause many diseases, including cancer. This fruit is also a tonic for the liver, protecting the liver from damage, reducing the risk of hepatitis, cirrhosis, and liver cancer.
There are two types of Chinese plums: black Chinese plums and green Chinese plums. Black Chinese plums are fatty, rich, and fragrant, so they are suitable for cooking sticky rice, stewing, stir-frying, stuffing meat, etc. Green Chinese plums are often used in savory dishes such as soup and salad.
Delicious dishes from Chinese jujube fruit help fight cancer
* Black plum sticky rice
Ingredients for making sticky rice with canarium fruit:
+ 1kg sticky rice
+ 0.5 kg black plum
+ Salt, dried onion
+ 200gr minced meat
How to make black glutinous rice:
Soak sticky rice for about 2 hours, wash it and then steam it. To make it delicious, you should steam it twice to make the sticky rice softer and tastier.
Steep the black plums using the following recipe: 2 boiling water, 1 cold water and put the plums in to stew. When the plums are soft enough, take them out, remove the seeds and use the plum meat. Fry the shallots with the minced meat until the meat is firm and seasoned to taste, then add the plum meat and stir-fry until all the spices are mixed together. Finally, mix the sticky rice and the stir-fried meat with plums together until well combined.
* Stuffed plums
Ingredients include plum, minced meat, green onion, pepper, fish sauce, shiitake mushrooms, wood ear mushrooms.
Making:
For the candied plums, you still do the same as with black candied plum sticky rice, which is to stew and separate the shell. For the meat to stuff into the candied plums, you soak the shiitake mushrooms, wood ear mushrooms, then chop them finely and mix them into the meat, add chopped onions and spices such as fish sauce, pepper, MSG, etc. Mix all the ingredients together. Then, you put the meat into the separated candied plums, steam them until cooked and enjoy. The fragrant, rich, fatty and soft candied plums combined with the delicious meat go very well with rice.
* Fish stew
Ingredients for braised fish with Chinese plum are simple. Each piece of firm, flavorful fish blends with the rich black plum and the fragrant smell of galangal, making it a great meal on autumn days.
For delicious braised fish, you should braise it 2-3 times over high heat so that the meat is firm and flavorful. The first time, you leave it on high heat to boil the fish for about 10 minutes, then lower the heat and simmer for about 1 hour. At this time, you taste the spices to suit and turn off the stove to let the fish cool. Then, you braise the fish over high heat for the second time, paying attention to adding boiling water when the water is almost dry to avoid the fish from burning. Braise the fish for at least 3 hours, the fish will be delicious, soft and tender on the inside and the bones will be tender. If you want the fish to be shiny and beautiful, when it is almost done, open the lid and add a little cooking oil or lard to drizzle over.
Source: https://giadinh.suckhoedoisong.vn/thuc-qua-mua-thu-moi-co-duoc-vi-la-vang-den-giup-phong-chong-ung-thu-thuoc-bo-cho-gan-va-lam-duoc-nhieu-mon-ngon-17224101816161596.htm
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