Sweet potato leaves have health care functions such as improving immunity, stopping bleeding, reducing blood sugar, detoxicating and preventing night blindness. Regular consumption can prevent constipation, protect eyesight, keep skin delicate and delay aging. There is also a record in "Seeking the Origin of Materia Medica", which holds that sweet potato: "Cool blood and promote blood circulation, broaden the stomach, relieve constipation, and remove stasis and toxin." It is especially suitable for people with chronic constipation. You can also eat 25g fresh sweet potato leaves with oil and salt, and eat them once, once in the morning and once in the evening on an empty stomach, which is suitable for people with dry stools. As the folk saying goes, "There are sweet potatoes in a meal, so you can swallow them."
There are many ways to eat sweet potato leaves. Here is a brief introduction. No matter which way you eat it, it can give people a fresh, smooth, fragrant and delicious feeling.
1. Stir-fry sweet potato leaves with shredded pork, which makes the food fragrant and sweet and has a unique flavor.
2. Boil the sweet potato leaves in soup, or add them when cooking porridge.
3. Cook with peanut flour or bean flour to make bean curd.
4. Take fresh and tender leaf tips, boil them in boiling water, and use sesame oil, soy sauce, vinegar, Chili oil, mustard, ginger juice and other seasonings to make cold salad. Its appearance is light green, which can make people appetite.
5. Sweet potato leaves with garlic: Wash tender sweet potato leaves and stems, blanch them in a boiling water pot, take them out, shower them with cold water, and cut them into sections. Peel garlic and mash it. Put the wok on fire, put the vegetable oil to 4% heat, let the garlic stir-fry until fragrant, add the tender sweet potato leaves and stems to stir-fry, add fresh soup, refined salt and yellow wine to taste, add monosodium glutamate and sesame oil, sprinkle with the remaining garlic and mix well.
6. Sweet potato leaves in oyster sauce: remove the old stems from the sweet potato leaves and rinse them with clear water; Shred red pepper; Flatten garlic to remove clothes; Mix 1/2 tablespoon raw flour and 3 tablespoons clear water into raw flour water; Boil the water in the pot, add 1 tablespoon of salt and 2 tablespoons of oil, add sweet potato leaves and scald until the leaves are soft, and drain; Heat 3 tablespoons of oil in the pan, stir-fry garlic and shredded red pepper, and pour in 1 cup of water; Add 3 tablespoons of oyster sauce, 1 tablespoon of rice wine, 1/3 tablespoon of sugar and 1/5 tablespoon of salt, mix well and bring to a boil, and pour in raw flour and water to thicken; Add the blanched sweet potato leaves and stir well. Serve.
7. Stewed white gourd with sweet potato leaves: 6g of fresh sweet potato leaves and 1g of white gourd, stewed and served. It is mainly used for treating diabetes with lung and stomach dryness-heat, polydipsia and polydipsia, dry mouth, thin body and hunger, red tongue edge, Huang Gan coating and rapid pulse.
The processing technology is as follows:
1. Raw materials → blanching → salting → batching → bagging → sealing → sterilization → finished product.
second, processing points
1. raw materials. Take sweet potato tender leaves, remove impurities, silt and moldy leaves, put them in a washing tank, wash them with flowing water, and take them out to drain water.
2. blanching. Soak the cleaned sweet potato leaves in 1% salt solution for 1 hours, clean them, soak them in 1% sodium carbonate solution for 8 minutes, take them out and put them into 3% salt solution with .17% baking soda and ph value of 8. The temperature of the solution is 95℃ ~ 1℃, blanch them for 1 ~ 1.5 minutes, and quickly cool them.
3. salt curing. The sweet potato leaves are soaked in 1% salt solution containing .2% calcium chloride, and the salt concentration is kept stable, and the salt concentration is increased by 2% every day until the concentration reaches 16%, and the sweet potato leaves are pickled for 4-5 days, desalted and drained.
4. prepare spices. .2% of star anise, .4% of ginger, .8% of clove, .8% of cinnamon, .5% of white pepper, .1% of fennel and other ingredients are crushed, bagged, boiled in water for 2 hours to make up the water to 5 kg, cooled, and then added with .2% of ethyl lactate, .2% of ethyl acetate and .1% of amyl acetate.
5, soup formula. 2% of the above spices, 2% of white sugar, 2% of salt and 1% of edible white vinegar are used.
6. Blending and bagging. Put the treated sweet potato leaves into a compound bag quantitatively, and then add a proper amount of soup. 2% salt, .1% sesame, 1% chili oil, .2% monosodium glutamate, .1% ginger powder, .5% sugar and .2% sodium dehydroacetate can also be added to sweet potato leaves. The thickness of the finished product should be less than 15mm, and the content should be 3 ~ 4cm away from the bag mouth.
7. sealing and sterilization. The packed bag is sealed in vacuum and then sterilized in a sterilization kettle, usually at 121℃ for 15 minutes.
8. heat preservation and inspection. The finished product is kept at 37℃ for 7 days, inspected, turbidity and bag swelling of the soup are removed, and the finished product is boxed.
There are all kinds of sweet potato leaves for sale in the general market, which are very popular with the elderly and the younger generation who love beauty. In the past, farmers used to throw sweet potato leaves into the ground together with stems or use them as feed for livestock after harvesting them. But now there are canned and pickled sweet potato leaf side dishes on the Japanese market, and Koreans have long made it one of them.