What is good for kidney in autumn and winter? Chinese medicine gives you a “chestnut”

If you ask which of these is a good kidney-tonifying product, it is estimated that most people will not be able to guess. Some people even think that street stalls are full of nutritious food.

It is the “internet celebrity” on the street in autumn and winter-sugar-fried chestnut. Not only is it delicious, but this chestnut also has unique nutritional value.

Traditional Chinese medicine believes that the kidney qi dominates in winter. At this time, the Qi and blood of the human body begins to converge, and the essence needs to be stored. At this time, it is particularly suitable to eat chestnuts for tonic.

Chestnut tastes sweet and warm. It enters the three meridians of kidney, spleen and stomach. It has the effect of tonifying kidney, strengthening tendons, spleen and stomach. It can be used as food and medicine.

Chinese chestnut has different sizes

Chinese chestnut has different sizes

Chestnut is large in size, high in water content, flat in nature, and has a strong effect of invigorating the spleen and stomach. It is a good food supplement for patients with indigestion, digestive ulcers, and chronic diarrhea.

Efficacy varies by cooking

For those with yang deficiency and chills, it is best to eat fried chestnut, salt fried is the best, and northern chestnut is better.

People with kidney yin deficiency, hot flashes, night sweats, insomnia and dreaminess, edible boiled chestnut, both north and south chestnut.

Those with heat in the spleen and stomach, such as sore mouth and tongue, dry throat and bitter mouth, can be eaten raw in small amounts. Southern chestnut is better.

Why do you need to add sugar to fried chestnuts?

On the streets of autumn and winter, the oily sugar-fried chestnut and its mouth-watering aroma conquered countless foodies. Many people are curious, why should chestnuts be fried with sugar?

1. Flavor

When sugar is heated to a high temperature above the melting point, browning reaction can occur, dehydration to produce caramel and degradation to produce volatile aldehydes and ketones, etc., bringing pleasant color and flavor.

These scents are mixed with chestnut scents, which can float far away and make people smell more appetizing.

2 colours

Sugar has adhesive properties, it can stick the fried sand outside the chestnut, so that the chestnut is evenly heated.

During the heating process, the sugar produces brown-black melanoidin and caramel, which makes the surface of the sugar-fried chestnuts brighter and more attractive in color.

3. Taste

Stir-fried chestnuts taste soft, waxy and sweet. Many people mistakenly think it is because of the addition of sugar. In fact, the skin of chestnut is very thick, and the sugar used for stir-fried chestnut is difficult to penetrate into the chestnut kernel.

But after the sugar melts, a thin film can be formed on the chestnut shell, which can effectively slow down the evaporation of water in the chestnut and make the chestnut taste soft and sweet.

Although sugar-fried chestnuts are delicious, some illegal vendors add industrial paraffin oil, sodium saccharin, and sodium cyclamate to the casserole of fried chestnuts in order to make the chestnuts look shiny and attractive. When you buy, you can identify it according to the following methods:

Taste

People who are more sensitive to taste can easily distinguish which fried chestnuts contain saccharin and which ones are not.

The chestnuts fried with saccharin are very sweet at first, but there is no aftertaste. You can taste bitterness even if you taste it carefully.

Wipe the shell

When buying chestnuts, you can bring a few paper towels and wipe the shell of the chestnuts first.

If you find oil stains on it, it means that the chestnut may have been added with paraffin oil (some people add vegetable oil when frying the chestnut, but the amount is relatively small).

See color

When buying chestnuts, do not blindly pursue the white or golden color of the flesh, because it may be chemically treated.

If you find that there is some browning in the flesh after frying or cooking, you don’t need to worry about it. This is caused by the “browning reaction” of the enzyme contained in the chestnut. As long as the taste does not change, it is harmless to the human body and you can eat it with confidence.

Chestnut is a perfect match with these ingredients

The scent of sugar-fried chestnuts is appetizing. In fact, in addition to frying, roasting, and boiling separately, chestnuts also have many good cooking partners.

Chestnuts + Chicken

Chestnut chicken is one of the most classic home-cooked dishes. Chestnuts enhance the sweetness of chicken, and chicken adds the deliciousness of chestnuts.

From a nutritional point of view, chestnuts are rich in carbohydrates and dietary fiber, and the content of B vitamins and various minerals is also good. Chicken is rich in high-quality protein, so the two are also nutritionally complementary.

Chestnuts + grains

Whether cooking porridge or steaming rice, adding some chestnuts will greatly enhance the taste and nutrition, such as eight-treasure porridge, chestnut millet porridge, chestnut rice and so on.

Although from a biological point of view, chestnuts are nuts, from a nutritional point of view, chestnuts are low-fat and high-starch, and it is more appropriate to regard them as “coarse grains”.

The glycemic index of chestnuts is lower than that of white rice, and it is very suitable for replacing staple foods such as white rice, white steamed bread, noodles, etc., and its nutritional value is higher than that of ordinary grains.

Chestnuts + Shiitake Mushrooms

Mushroom chestnut is a traditional dish in Hui cuisine.

Shiitake mushrooms are delicious and fragrant, rich in vitamin D and lentinan, chestnuts are sweet and soft, golden in color, rich in dietary fiber and a variety of minerals.

Both are very good partners in terms of taste and nutrition. Before making this dish, the chestnuts need to be steamed in advance.

Buy chestnuts, don’t just pick a big one

In addition to the sugar-fried chestnuts, you can also buy some fresh chestnuts, which are good for porridge, cooking and soup.

What needs to be reminded is that due to the outer shell protection, some of the poor quality may also be mixed in the good chestnuts and need to be carefully distinguished.

1. Hard shell

First, pinch the chestnuts with your hands. Good chestnuts have a hard shell and won’t dent with a pinch.

2. Flat body

Chestnuts that are round on one side and flat on the other side are often exposed to sunlight during the growth process and taste sweeter.

3. No sound

Shake the chestnuts by your ears. If you can’t hear the sound, it means they are fresher. On the contrary, it indicates that the storage time is too long.

4. Dark brown complexion

Good chestnuts are dark brown in color and bright in color. In addition, the surface of high-quality chestnuts is smooth and clean without bug holes.

Finally, I need to remind everyone that 10 chestnuts are equivalent to the calories of a small bowl of rice. If the chestnuts are fried in sugar, a small amount of sugar and fat infiltrates, the calories will be higher. It is recommended to eat 7 to 8 capsules a day. If you use it as a snack, you can appropriately reduce the intake of staple food during the meal.

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