Grain Rain is the last solar term in spring.
At this time, we can see Dai Shengbird perching on mulberry trees and its green color sprouting. It is also at this time that the mulberries on the mulberry trees will mature.
Mulberry, Good Taste in Memory
Mulberry, the mature fruit of mulberry, is also called mulberry fruit and mulberry bubble. Generally speaking, April to June every year is the mature season of mulberry. The specific mature time varies from place to place, earlier in the south and later in the north.
Mulberry is rich in juice, sour and sweet, and tastes unique. Many years ago, when mulberries were ripe, I and my friends wreaked havoc on mulberry trees to grab the freshest mulberries to eat.
Mulberries have high nutritional value: the content of vitamin E is 9.87 mg per 100g of mulberries, which is very prominent in fruits. The content of flavonoids is 0.41%, which is no less than that of blueberries that have been very popular in recent years.
Anthocyanins, purple and red are all due to you.
Mulberry fruits are rich in anthocyanins, a natural pigment and antioxidant. Many purple foods we often eat, such as purple potatoes, are also attributed to anthocyanins.
Anthocyanin is very unstable in nature, and it is easy to change color due to changes in environmental pH value. When the environment becomes acidic, the color of anthocyanin will tend to red. When the environment becomes alkaline, the color of anthocyanin will tend to be blue. It is also because of this that the mulberries we see also have different colors, including bright red, pink and red and black.
Is the faded mulberry dyed? Many people buy mulberries and go home. When they wash them with water, they will find that the water is dyed red or even black. They are very worried about whether they are dyed.
In fact, this is not to worry about. Because, the natural anthocyanin in mulberries is easy to fade. The fading you see is basically anthocyanin running into the water. Anthocyanin can be dissolved in water. During the cleaning process, it is easy to enter the water and change color.
I’ll teach you a trick to distinguish true and false anthocyanins:
If you are really not at ease, you can use the white vinegar at home to test it. Purple-black [fading] water will turn red after encountering white vinegar, and if you add some baking soda, it will turn blue-green again. It is basically confirmed that this is normal anthocyanin.
Another way to eat is equally delicious.
Generally speaking, mulberries bought and washed can be tasted directly. However, the taste of mulberries is also very suitable for combination with other foods and will have unexpected effects.
Raw materials: more than a dozen mulberries and one cup of yogurt.
Just wash the mulberries, Put it in a cup, Then pour in yogurt, a simple and delicious dessert for lazy people. If you like, you can also mash mulberries. It can provide us with rich calcium and high-quality protein. Adding mulberries also increases the content of vitamin C and minerals. Moreover, it is very easy to digest and is really a good fruit snack for the elderly.
Mulberry can be eaten in addition to mulberry, mulberry leaves are also very useful. Students who have raised silkworms must remember that mulberry leaves are the favorite food for silkworm babies. Remember that silkworm rearing before, the most important thing to think about after school is to pick a few green mulberry leaves for silkworm babies.
However, you should not think that only silkworm babies can eat mulberry leaves. In fact, mulberry leaves can also become delicious food on our dining table. Pale green mulberry leaves are used to scramble eggs or stir-fry and thicken them. They are tender, smooth and refreshing, not to mention how delicious they are. Moreover, mulberry leaves have good nutritional value, which is rich in dietary fiber, minerals and flavonoids.
Scrambled Eggs with Mulberry Leaves
Raw materials: about 200g mulberry leaves and two eggs.
1. Beat the eggs into egg white and stir-fry them into tender egg flowers;
2. Wash mulberry leaves, soak them in hot water for one minute, cut them up, then pour them into a hot pan and stir-fry them for 2 minutes;
3. Pour in plumeria and stir-fry with mulberry leaves to get out of the pan.