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Zucchini is one of the home-cooked dishes, and I believe everyone is familiar with it. Here, we introduce the relevant knowledge of zucchini to everyone: Zucchini IntroductionOther names:茭瓜,白瓜,帕瓜,美国瓜,滇瓜,菜瓜,阴瓜,三月瓜. Annual herbaceous vine (climbing), with three major strains: dwarf, semi-climbing, and climbing. Most varieties have a dominant main vine, with few and weak side vines. Benefits of ZucchiniClears away heat, promotes urination, relieves restlessness and quenches thirst Moisturizes the lungs and relieves cough, reduces swelling and resolves nodules Moisturizes the skin Weight loss, anti-cancer and cancer prevention Improve immunity, fight viruses and tumors Traditional Chinese medicine believes that zucchini has the functions of clearing away heat and promoting diuresis, relieving restlessness and quenching thirst, moistening the lungs and relieving cough, and reducing swelling and dispersing lumps. It can be used as an auxiliary treatment for edema, abdominal distension, thirst, sores, nephritis, ascites caused by liver cirrhosis, etc. Zucchini contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play an anti-viral and anti-tumor role. Zucchini is rich in water and has the effect of moisturizing the skin.How to choose zucchiniIt is best not to choose thick ones; thin zucchini tastes more tender and produces less water. Don't choose the very dark green ones, choose the ones with emerald green and white, which have a tender texture. Choose those with shiny surface, straight and firm, and without any scratches on the surface. Do not choose those with dark surface, dents or water loss as they are old gourds.How to store zucchiniThe optimum temperature for storing zucchini is 5-10℃, and the optimum humidity is 95%. Handle them with care to prevent them from getting bruised. Then wrap them one by one with soft paper and put them in a basket or carton. When storing them temporarily, place them in a cool and ventilated place as much as possible; try to keep them in the refrigerator. Zucchini cooking tips Although zucchini is nutritious and delicious, it contains a lot of water, so it is easy for the zucchini to become soft and lose its crisp taste when stir-fried because of the water. Pay attention to the following points to reduce the water content of zucchini. First: pay attention to choosing zucchini correctly. Second: Soak the cut zucchini shreds in salt water for a while, because salt can make plant cells lose their activity and cause the vegetables to dehydrate, so as to avoid water seeping out of the zucchini during the frying process, which will prevent the zucchini from becoming soft. Third: Rinse the soaked zucchini shreds with clean water to remove the salt on the surface. Fourth: Be sure to drain the water from the rinsed zucchini. Fifth: Mix the chopped zucchini with cooking oil and stir-fry. Because mixing zucchini with oil is equivalent to putting a layer of "coat" on the zucchini, which can wrap all the nutrients of the zucchini, and the moisture contained in the zucchini itself is not easy to leak out when frying.hint:Zucchini should not be eaten raw, and should not be overcooked to avoid nutritional loss. In addition, zucchini is cold in nature, so people with weak spleen and stomach should eat less. |
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