Douchi is a common condiment and dish on the dining table. Eating douchi not only whets the appetite, aids digestion, dispels wind, and expels cold, but it can also prevent cerebral thrombosis and Alzheimer's disease. It can be said that the elderly can benefit greatly from eating more douchi.
Appearance-wise, douchi comes in two main types: black and yellow. The black douchi is currently used in Sichuan, Cantonese, and Hunan cuisine. It is relatively dry and lean, with a rich aroma, a salty taste, and a slightly bitter flavor. Besides being used directly in dishes, almost all canned foods also use black douchi. Yellow douchi, on the other hand, largely retains the original color and shape of the beans. It has no flavor other than saltiness and can be eaten directly or with chili or sesame oil added. More often, it is processed into other douchi products.
The elderly can consume more douchi in their daily diet, especially patients with thrombosis, as experts have found that regular consumption of douchi can prevent cerebral thrombosis. The cobalt content in douchi is 40 times that of wheat, and it has a good effect on preventing coronary heart disease. Douchi also contains a large amount of urokinase, which can dissolve blood clots, and is very effective in improving cerebral blood flow and preventing senile dementia.
King Oyster Mushroom Douchi Sauce
Douchi also contains a variety of nutrients that can improve the gastrointestinal flora. Regular consumption of douchi can also help with digestion, lower blood pressure, and enhance the liver's detoxification function.
However, it should be noted that while douchi is good, it should not be consumed in excess. The daily intake should be within 50 grams. Moreover, a lot of salt is added during the processing of douchi. Therefore, if douchi is already used in a dish, the amount of salt used in cooking should be reduced to avoid excessive salt intake, which in turn lowers the risk of developing hypertension, heart disease, and stroke.