Mulberry, an aggregate fruit growing on the deciduous tree of the Moraceae family, is also known as mulberry fruit. When young, it is green and sour; when mature, it is purplish-red, oily, sweet, and juicy, with a balanced sweet and sour taste. The best quality is large, fleshy, dark purple, and rich in sugar. The fruit ripens from April to June each year and can be eaten fresh, or dried, or dried after light steaming for consumption.
It is rich in nutrients and contains various essential nutrients for the human body. In fresh fruit, it generally contains about 80% water, 0.3% crude protein, 9% sugar, and about 1.5% organic acids. It also contains multiple vitamins, more than 10 amino acids, and minerals such as calcium, phosphorus, iron, copper, and zinc. It also contains pectin, inorganic salts, and a purplish-red pigment.
Mulberries can be both eaten as food and used as medicine. In Traditional Chinese Medicine, mulberries are considered sweet and sour in taste, and slightly cold in nature. They are believed to tonify the liver and kidneys, nourish the blood and promote fluid production, and moisten the intestines to relieve constipation. They can also promote gastrointestinal motility and aid digestion. Mulberries can also be made into juice and wine. Not only do they taste good and are nutritious, but they also have significant health benefits, meeting the modern demand for healthy beverages and healthy wines.
Actually, mulberries can also help reduce wrinkles. Here is a method for everyone to try:
Ingredients:
30 grams of mulberries, 30 grams of sugar, 10 grams of raisins, 20 grams of Job's tears, and 50 grams of japonica rice.
Method:
Wash the mulberries and Job's tears, and soak them in cold water for several hours. Wash the japonica rice, place it in a pot, add the mulberries, Job's tears, and the soaking water, add the raisins. First, bring to a boil over high heat, then reduce the heat and simmer the porridge. When the porridge is ready, add the sugar.
Mulberry and Tremella Soup