How to eat jasmine? Jasmine can clear away heat and detoxify

How to eat jasmine? Jasmine can clear away heat and detoxify

Jasmine can clear away heat, detoxify, promote dampness and relieve depression

In addition to its ornamental value, jasmine is best known for its health benefits as a tea drink. Jasmine is neutral in nature, pungent and sweet in taste. It can dispel dampness and neutralize dampness, regulate qi and relieve depression. It can also remove cold evil and help depression. In spring, the temperature fluctuates between high and low, and the humidity increases. Cold and dampness easily enter the human body. March to May in the Gregorian calendar is the time when depression is most likely to occur. Jasmine can simultaneously remove dampness, drive away cold, and relieve depression. , so using jasmine in tea has become "the best spring tea drink".

In addition, the volatile oily substances contained in jasmine can relieve qi and relieve pain, relieve chest and abdominal distension and pain, dysentery, tenesmus and other symptoms, making it a good dietary therapy for pain relief. Its inhibitory and anti-inflammatory effects on a variety of bacteria can also be used internally and externally to treat inflammatory conditions such as red eyes, sores, and skin ulcers.

How to eat jasmine?

1: Jasmine cup chiffon cake

Separate the petals of the harvested jasmine flowers; add milk, oil, sifted low-gluten flour, and matcha powder to the egg yolks in sequence and stir into an egg yolk paste; add half of the jasmine petals and mix well, retaining half of the jasmine petals; beat the egg whites with lemon juice and sugar When it becomes wet and foamy, slowly add it into the egg yolk batter in three batches and mix well to form a cake batter; put the cake batter into a baking paper cup (8 minutes full), sprinkle jasmine petals on the cake batter, and then put it into the preheated (150 degree) in the oven, bake for 16-18 minutes; take out and let cool.

2: Jasmine honey jelly

Make jasmine tea (1 tsp of scented tea, 400ml boiling water); pour jasmine tea, honey, and agar in the pot, stir, and then heat while stirring for 1-2 minutes; pour into a small bowl, let cool slightly, and put Put it in the refrigerator for 1-2 hours; cut the various jelly and yokan into small pieces, first mix the jasmine honey jelly and various jelly together, and then put some yokan on top; peel the watermelon and pear, and cut them into 1cm squares Mix the small pieces with jasmine honey jelly, and put a few small cubes with watermelon rind on top as a decoration.

3: Jasmine squid roll

The squid is first cut with a cross cutter and then cut into long cubes. Add 50 grams of boiling water to the jasmine flowers and brew for about 5 minutes. Remove the tea residue and use it; cut the onion, ginger, and garlic into mince; add cooking wine, refined salt, white sugar, pepper, and wet starch to the tea juice to make a gravy; squid Put the pieces into a pot of boiling water and blanch them until they are like flower rolls. Take them out and drain the water. Put vegetable oil in the pot and heat it until it is 70% hot. Add the squid rolls and fry them. Pour into a colander. Put 20 grams of oil in the pot and heat it. Add minced onion, ginger and garlic until fragrant, add squid rolls and stir-fry, add gravy and stir well, remove from pan and serve.