Chestnut, also known as chestnut, is known as the king of thousands of fruits, and is known as the "five fruits" together with peach, apricot, plum, and jujube. In winter, I take a bag of chestnuts in my hand and eat them as I walk. I can't forget the aroma!
Chestnut has the health preserving effects of strengthening the spleen and stomach, replenishing qi, tonifying the kidney, strengthening the waist, strengthening tendons, stopping bleeding, and reducing swelling and strengthening the heart. It is suitable for consumption in cases of kidney deficiency caused by weakness of the waist and knees, unfavorable waist and legs, increased urination, chronic diarrhea caused by spleen and stomach deficiency and cold, fractures caused by trauma, blood stasis, swelling, and pain, and muscle and bone pain.
In traditional Chinese medicine theory, chestnut also has high medicinal value. Chestnut contains soft dietary fiber, and its glycemic index is lower than that of rice. As long as white sugar is not added in the processing and cooking, diabetic patients can also take adequate supplements.
① Nourishing the stomach and spleen, tonifying the kidney and strengthening tendons, promoting blood circulation and stopping bleeding, can be comparable to ginseng, astragalus, angelica, etc.
② It is beneficial for nourishing the kidney. Sun Simiao of the Tang Dynasty believed that chestnut is "the fruit of the kidney, and it is suitable for eating kidney disease."
③ The unsaturated fatty acids and various vitamins contained in it have health care effects against hypertension, coronary heart disease, osteoporosis, and arteriosclerosis, and are excellent nourishing products for resisting aging and prolonging life.
④ Containing vitamin B2, regular consumption of chestnut is beneficial for children with refractory aphthous ulcers and adult oral ulcers.
Delicious Cuisine of Chestnut
Chinese Chestnut Bullfrog
Ingredients: Bullfrog, Chestnut, Scallion, Ginger, Garlic, Green Pepper, Red Pepper, Salt, Black Pepper, Dry Starch, Light Soy Sauce, Brown Soy Sauce, Cooking Wine, Rock Sugar, High Soup.
Method: Cut the bullfrog into pieces, use half a teaspoon of salt, half a teaspoon of cooking oil, half a teaspoon of black pepper, and two teaspoons of dry starch. Mix well and marinate for ten minutes. Boil chestnuts in water for 10-20 minutes, remove excess cold water and set aside. Cut green and red peppers into circles, and slice ginger. Heat the oil in the pot to 80% heat, put the bullfrogs in and fry them over high heat. Throw them in one by one, and don't turn them over at first. Shake the pot until the bullfrogs can disperse, and then use chopsticks to remove them. Put the chestnuts into the pot and fry them, and the outer skin will be slightly crispy before being pulled out. Set aside the fried bullfrogs and chestnuts. Pour out all the oil from frying the bullfrog, and the oil in the pot is enough. Stir fry the scallions, ginger, and garlic until fragrant. Bring to a boil a bowl of raw soy sauce, aged soy sauce, cooking wine, rock sugar, and high soup. Pour in bullfrogs and chestnuts, bring to a boil over high heat, and simmer for 5 minutes over low heat. Stir in half a teaspoon of salt and harvest over high heat. When the juice in the pot is still confiscated and dried, put green and red chilies into the pot and fry them over high heat to break them.
Fried Pork with Chestnut
Ingredients: Chinese chestnut, pork, soy sauce, light soy sauce, ginger, rock sugar.
Method: Peel the flesh from the chestnut. Cut the pork into 1.5 cm square pieces, blanch with cold water and remove for later use. Put a little oil in the pan and stir fry rock sugar. Stir fry the sugar until it turns brown. Pour in the blanched meat. Stir fry for 2-3 minutes and let the fat in the meat stir fry a little. Put in the chestnuts. Add boiling water to cover the ingredients, while pouring in aged soy sauce. Bring to a boil over high heat and turn to low heat. Cook at low heat for about half an hour. Add ginger and simmer for 10 minutes. Adding extra grade soy sauce extra grade soy sauce is very salty and can be replaced without salt. Extra grade soy sauce can also be replaced with light soy sauce. Then harvest the juice over high heat.
Fresh Shrimp and Chestnut
Ingredients: Chestnut, Shrimp, Onion, Garlic moss, Bean paste, Ginger slices, Consumable oil, Salt
Method: Cook chestnuts, dice onions, and dice garlic sprouts. Set aside. Put oil in the pot, add soy sauce and ginger slices and stir fry until fragrant. Pour in the shrimp and stir fry evenly. Add chestnuts, oyster sauce, salt, and a little boiling water to stir fry until the shrimp are eight ripe. Stir fry the garlic sprouts and onions until well combined.