What are the precautions for choosing high-quality medlar and buying medlar?

How to buy high-quality medlar from the taste, Ningxia medlar is sweet, especially sweet to eat, but there is a trace of bitterness in the throat after eating it; However, Lycium barbarum in Inner Mongolia, Xinjiang and other places is a bit greasy, and it will be bitter when chewed with alum. As for the Chinese wolfberry soaked in sulfur, it tastes sour, astringent and bitter.

Judging from the smell, you just need to grab a handful of Chinese wolfberry fumigated with sulfur, cover it with your hand for a while, and then put it under your nose to smell it. If you can smell the pungent and choking smell, you can be sure that it has been fumigated by sulfur.

Judging from the appearance of Lycium barbarum, Lycium barbarum in Ningxia has been a local medicinal material since ancient times and has the highest medicinal value. Most of the tops of Ningxia Lycium barbarum have white spots, which are not found abroad. The white spots at the top of Ningxia Lycium barbarum can reach 85%. Ningxia Lycium barbarum is 90% unsinkable when put into water, and it floats on the water whether it is making tea or making soup. Both Ningxia Lycium barbarum and Inner Mongolia Lycium barbarum are rectangular, but Ningxia Lycium barbarum will float when soaked in water, Qinghai Lycium barbarum and Inner Mongolia Lycium barbarum will sink, while Xinjiang Lycium barbarum is round and easy to distinguish.

From the color point of view, fresh medlar has different colors due to different places of origin, but it is soft, shiny and full of meat; However, the dyed medlar is mostly used in previous years. Sensually, the meat quality is poor and dull, but the appearance is bright and attractive. Therefore, if you buy Chinese wolfberry, you must not be greedy for "color". In particular, the whole dyed medlar is red, even the small white spots on the medlar stalks are red, while the stalks at the top of normal medlar are mostly yellow or white, the medlar stalks dipped in pigment are red, and the medlar stalks roasted with sulfur are dark brown. Because Lycium barbarum dyed with pigment is particularly afraid of water, it is suggested that you can put some Lycium barbarum into the water when you buy Lycium barbarum, or rub it with wet hands on purpose. If the color fades, it means that the pigment has been used.

Regular Chinese wolfberry also has different qualities. Due to different geographical and climatic conditions, the variety and appearance of Lycium barbarum vary from place to place. Xinjiang Lycium barbarum is round, with high sugar content and purple color. It turns red after soaking in water and is easy to sink. Lycium barbarum in Inner Mongolia and Qinghai is big, rectangular, sweet, dark red in color, heavy in naked seeds, reddish in soaking water and easy to sink; Hebei Lycium barbarum is slender and flat, sweet and slightly sour; The authentic Lycium barbarum L. in Ningxia has the advantages of large particles, thick meat, thin skin, sweet taste, bright red color, light soaking in water, light naked seeds, easy floating in water and high efficacy.

If they are all regular Chinese wolfberry, the quality will be different due to the different origin and processing methods. Generally, excellent varieties of Lycium barbarum are dark purple in color, even and without blackheads; And the poor quality of Lycium barbarum, red is very uneven, there are many blackheads.

According to the grading standard of Lycium barbarum in Ningxia, the tribute grade is the top grade of Lycium barbarum, which must be screened in the first crop of Lycium barbarum, and the grading standard must be 180-200 grains/50g;

The requirement of Lycium barbarum King is 220 capsules/50g;

Particularly excellent is 280 capsules/50g;

Premium: 370 capsules/50g;

Grade A: 580 capsules/50g; Require uniform particle size, no dry seeds, oil particles, impurities, moth-eaten, mildew.

Grade B: 980 grains /50g, with oil grains not exceeding 15%.

Bian Xiao reminds you that although Lycium barbarum has grades, its size is not directly related to the nutrients it contains. The big one is expensive because it looks good, and the small one is actually cheap. You don't have to pursue the size too much to buy Lycium barbarum.

In addition, the boiling time of Lycium barbarum should not be too long, and it is best to put it in when boiling or soup is finished to prevent the loss of nutrients. Long-term cleaning will also cause the loss of nutrients. It is recommended to wash with warm water.

The four functions of Lycium barbarum are sweet and flat, and belong to liver and kidney meridians. It has the effects of nourishing liver and kidney, nourishing liver and improving eyesight, and is often used with Radix Rehmanniae Preparata, Flos Chrysanthemi, Rhizoma Dioscoreae, Corni Fructus and other herbs.

Lycium barbarum is the treasure of the whole body. Lycium barbarum can replenish deficiency and produce essence. Can be used as medicine, tea, wine and soup. If you can drink it regularly, you can keep fit.

Anti-aging Lycium barbarum L. has been the top grade of nourishing and keeping fit since ancient times, and it has the effect of delaying aging and resisting aging, so it is also called "Que Laozi". The contents of vitamin C, β -carotene and iron in Lycium barbarum are higher than those in oranges, carrots and steaks.

For women, eating Lycium barbarum regularly can also play a role in whitening and beautifying.

The sweeter the wolfberry, the better? Don't! Lycium barbarum in Zhongning, Ningxia, the hometown of Lycium barbarum, is only slightly sweet and has a bitter aftertaste!

The redder the wolfberry, the better? Don't! The true color of some Chinese wolfberry is purple, not so gorgeous!

I grabbed a handful of Lycium barbarum and my hands were red. This kind of medlar must be dyed, right? No, no, no. Lycium barbarum itself contains red pigment, and dyeing on hands is normal!

Maybe you eat Lycium barbarum every day, but these simple questions may not be answered correctly. About Lycium barbarum, there is another topic that attracts more attention, that is, how to identify whether the bought Lycium barbarum has been fumigated with sulfur?

Side effects of Lycium barbarum Although Lycium barbarum has good nourishing and therapeutic effects, it is not suitable for all people. Because its warm-up effect is quite strong, people with colds, fever, inflammation and diarrhea had better not eat it.

The people who are most suitable for eating Lycium barbarum are people with weak constitution and poor resistance. And we must persist for a long time, and eat a little every day to be effective.

Not everyone is suitable for taking it. Because its warm-up effect is quite strong, people with colds, fever, inflammation and diarrhea had better not eat it.

Because Lycium barbarum has a strong effect of warming and nourishing the body, people with high blood pressure, people with too impatient temper, or people who eat a lot of meat and have a red face on weekdays, it is best not to eat it.

Lycium barbarum can nourish liver and kidney, but there is no need to eat it because of liver and kidney deficiency.

After all, it is a drug, and drugs treat diseases by its bias, which is what we often call medicinal properties. Yin-tonifying drugs are also designed for deficiency syndrome. It is not suitable for those who are healthy and have no deficiency syndrome. Those who are evil and healthy are not empty, so tonics should not be used indiscriminately to prevent "behind closed doors".

People with deficiency cold will have the disadvantages of sliding and diarrhea, and those with internal heat should use it with caution.

Some people eat too much medlar, and their eyes are red, swollen, uncomfortable and blurred. Therefore, Lycium barbarum should not be eaten often, which is a three-point poison.

How to eat Lycium barbarum is best to drink it in water or soup, but its efficacy cannot be fully exerted. Due to the influence of water temperature, soaking time and other factors, only some medicinal components in Lycium barbarum can be released into water or soup.

Chewing directly with your mouth will fully absorb the nutrients in Lycium barbarum, which is more conducive to the health care of Lycium barbarum. However, when you chew Lycium barbarum, you should pay attention to halving the amount you eat, otherwise it will be easy to be overnourished.

Lycium barbarum has different effects in different seasons. Soaking Lycium barbarum in water can strengthen the body. Experts pointed out that the effect of soaking Chinese wolfberry in water is different in different seasons.

Spring: Frequent use of the computer makes your eyes tired easily. Make tea with Lycium barbarum to nourish yin and improve eyesight. Take a proper amount of Lycium barbarum, wash it, put it in a cup, brew it with boiling water, and soak it in warm water 10- 15 minutes before drinking. Cut Lycium barbarum in half before soaking, and the effect is better.

Summer: The weather is hot, so soaking in water with Lycium barbarum can remove the fire. In order to give full play to the efficacy of Lycium barbarum, the best way is to fry it, that is, put Lycium barbarum in a casserole, add water, boil it with high fire and then cook it with low fire for 30 minutes.

Autumn: the air is dry, take a proper amount of medlar and wash it, and cook porridge with japonica rice, which has a good effect of nourishing yin and moistening dryness.

Winter: It is cold in winter, and people need to resist the cold. Take proper amount of Lycium barbarum and soak it in wine for 7 days before drinking. You can also drink medlar with water, and medlar can also nourish yin to keep out the cold, moisten the lungs and fight dryness.

Lycium barbarum is the best dietotherapy for nourishing liver and kidney. Gouqi porridge: Lycium barbarum should be cooked in winter and can be used with all kinds of porridge.

Mutton stew with Lycium barbarum: It is also suitable for winter consumption.

Stir-fried mushrooms with medlar: medlar home-cooked dishes taste good. For example, fried mushrooms with medlar is a vegetarian dish with good color and flavor.

Lycium barbarum and corn soup: fresh and delicious, with bright color.