Nutritional efficacy: Although there are many impurities in brown sugar, the nutritional components are well preserved. Besides sucrose, it also contains a small amount of iron, calcium, carotene and other substances. Fast energy release and high nutrient absorption and utilization rate. Chinese medicine believes that it has the function of strengthening the spleen and warming the stomach. The effect of promoting blood circulation and dispelling cold. Brown sugar can effectively relieve dysmenorrhea caused by cold and physical weakness in women. It also contains "motherwort" component, which can promote uterine contraction and discharge postpartum uterine cavity. In addition, brown sugar has an auxiliary therapeutic effect on arteriosclerosis, and it is not easy to induce dental diseases such as dental caries.
Eat well: about 30 grams a day. Excessive consumption will affect appetite and digestion and absorption of gastrointestinal tract. It is advisable for lying-in women to take it 7~ 10 days after delivery. People with cold and abdominal pain can use brown sugar and ginger soup to drive away the cold. Patients with diabetes and hyperglycemia should not eat it. Brown sugar should not be drunk with milk. Brown sugar is easy to breed bacteria during storage, so brown sugar water should be boiled before drinking, and can't be drunk with boiled water.
Selected treasures: high-quality brown sugar is deep red in color, bright in color, free from impurities and mildew, and rich in sweetness. Brown sugar absorbs odor easily and can't be put together with strong-smelling spices. It should be put in a glass or ceramic container. Store in a cool and dry place. The shelf life is usually this month 18. The refining degree of brown sugar is not high, and more vitamins and minerals are retained. Every 100g of brown sugar contains 90 mg of calcium and 4 mg of iron, which is about three times that of white sugar and yellow sugar, and also contains a small amount of riboflavin (vitamin B2) and carotene. Compendium of Materia Medica records that brown sugar is warm and has the effects of removing blood stasis, promoting fluid production, dispelling cold, promoting blood circulation, warming stomach, strengthening spleen and relieving pain. In China, pregnant women eat brown sugar, and women drink brown sugar water to replenish blood during menstruation. In addition, when catching a cold or getting wet by rain, drinking a bowl of ginger and brown sugar water can prevent colds. This may be related to the rich minerals in brown sugar, especially iron. Iron in China's traditional diet comes from plant food, which is poorly absorbed and utilized. The incidence of anemia among women, especially pregnant women, is high. Iron in brown sugar is undoubtedly a good supplement, which is especially important in the era when animal food is not rich. Nowadays, animal foods with high iron content in the diet are abundant, so drinking brown sugar water is not so important. Habitual exercise and willingness to drink brown sugar water can relieve abdominal pain and enhance physical fitness. It also raises blood pressure. If blood pressure is low, drinking brown sugar water is very useful.
Brown sugar, also known as brown sugar and purple sand sugar, is coarse refined sucrose. Sweet, with the special fragrance of sugarcane, can be used to color meat dishes.
Nutritional efficacy: Although there are many impurities in brown sugar, the nutritional components are well preserved. Besides sucrose, it also contains a small amount of iron, calcium, carotene and other substances. Fast energy release and high nutrient absorption and utilization rate. Chinese medicine believes that it has the function of strengthening the spleen and warming the stomach. The effect of promoting blood circulation and dispelling cold. Brown sugar can effectively relieve dysmenorrhea caused by cold and physical weakness in women. It also contains "motherwort" component, which can promote uterine contraction and discharge postpartum uterine cavity. In addition, brown sugar has an auxiliary therapeutic effect on arteriosclerosis, and it is not easy to induce dental diseases such as dental caries.
Eat well: about 30 grams a day. Excessive consumption will affect appetite and digestion and absorption of gastrointestinal tract. It is advisable for lying-in women to take it 7~ 10 days after delivery. People with cold and abdominal pain can use brown sugar and ginger soup to drive away the cold. Patients with diabetes and hyperglycemia should not eat it. Brown sugar should not be drunk with milk. Brown sugar is easy to breed bacteria during storage, so brown sugar water should be boiled before drinking, and can't be drunk with boiled water.
Selected treasures: high-quality brown sugar is deep red in color, bright in color, free from impurities and mildew, and rich in sweetness. Brown sugar absorbs odor easily and can't be put together with strong-smelling spices. It should be put in a glass or ceramic container. Store in a cool and dry place. The shelf life is usually this month 18.
Young women stay healthy and eat more brown sugar.
White sugar is different from brown sugar with ethnic characteristics. Brown sugar contains about 95% sucrose, and its color is dark yellow or reddish brown. Made by the traditional craft of China, it is now produced in Zhejiang, Guangxi, Yunnan, Guizhou and other places. Brown sugar is circulated in ancient Chinese medicine books. The article "Sugarcane" in the newly revised Materia Medica of the Tang Dynasty has the following description: "... taking the law as sugar is very beneficial to people"; In A.D. 1596, it was recorded in Compendium of Materia Medica written by Li Shizhen that granulated sugar "regulates spleen and soothes liver" and "nourishes blood and promotes blood circulation, removes blood stasis and discharges lochia".
Data show that one kilogram of brown sugar contains 900 mg of calcium and 100 mg of iron, which is an essential mineral and trace element for human body. At the National Nutrition Academic Conference in 2000, experts attending the conference pointed out that brown sugar is rich in trace elements, some of which strongly stimulate hematopoiesis.
Women naturally lose blood in the unique physiological phenomenon of menstruation, so brown sugar plays a great role in women. Chinese medicine believes that women's postpartum body congestion (poor circulation), empty eight veins, abdominal pain every time. Doctors often prescribe Shenghua Decoction, Stone Dissipation or Jinlingzi Powder to some patients with blood stasis, and instruct them to take it with brown sugar after decoction, so as to achieve the purpose of relieving pain by using the function of brown sugar to "dredge blood stasis" or "expel lochia". For those who can't afford medicine or can't prepare medicine, taking a proper amount of urine mixed with brown sugar for middle-aged children can achieve the same effect.
"Women can't be sugar-free for a hundred days" refers to brown sugar. There was once a young woman who was thin and weighed less than 50 kilograms because of long-term illness. After she got pregnant, she had a heavy mental burden and worried that she couldn't bear it. After adopting the traditional dietotherapy method in China, she designed a kind of "food tonic" to warm deficiency and cold: she was given glutinous rice wine, beaten eggs and millet porridge with brown sugar and sesame seeds. As a result, she not only gave birth to a healthy baby, but also became stronger and healthier than before. She insisted on breastfeeding after delivery, and the baby developed well, lively and healthy.
Traditional Chinese medicine nutrition believes that warm brown sugar plays a role in enriching blood by "warming up, warming up and dispersing".
Relatively speaking, although sugar tastes sweet, it is white in color and flat in nature, and its blood-enriching effect is far less than that of brown sugar.
According to the analysis results of experts, because white sugar is too pure and contains almost no trace elements, the nutritional effect is naturally different from that of brown sugar. Nowadays, many foods and health products are specially marked with the words "pure brown sugar", which shows from one side that brown sugar is different from white sugar, so families and canteens should always keep brown sugar.
As the old saying goes, isn't it a pleasure to have friends from afar? And making a cup or a pot of good tea and drinking around the table with friends is also a great pleasure in life. So, how to make tea and drink tea? Here is an introduction for readers' daily life reference.
(A) the "three elements" of tea
Good tea must have good water and good tea set, but if you only have these without mastering the tea-making technology, you will still not get good results. Tea-making technology includes three elements: the first is the amount of tea, the second is the temperature of tea, and the third is the brewing time. The amount of tea is to put the right amount of tea in each cup or pot. The water temperature for making tea is to brew tea with boiling water at a suitable temperature. Brewing time has two meanings: one is to pour the tea leaves to a proper concentration and then pour them out to start drinking; The other is to refer to how many times some tea leaves need to be brewed and how long it takes each time.
1. the amount of tea
To make a cup of tea or a pot of tea, we must first master the amount of tea. There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers. There are many kinds of tea. Different kinds of tea have different dosage. For example, the ratio of black tea and green tea to water is roughly controlled at 1: 50 ~ 60, that is, about 3g of dry tea is put into each cup, and 150 ~ 200ml of boiled water is added. If you drink Pu 'er tea, put 5 ~ 10g per cup. If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot. In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak.
2. The temperature of tea
It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water called "tender" by the ancients is also not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and the tea leaves float on the water, making it inconvenient to drink. The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous green tea with delicate buds and leaves, can't be brewed with boiling water of 100 degree, and it is generally appropriate to brew at about 80 degree. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged. At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea. All kinds of scented tea, black tea and low-grade green tea should be brewed with 100 degree boiling water. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Soak oolong tea, Pu 'er tea and Tuocha tea. Every time you use a lot of tea, the tea leaves are thick and old, so you must brew them with 100 degree boiling water. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil. Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60 degrees is only 45-65% of that of boiling water at 100 degrees. It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is sterile raw water, it only needs to be burned to the required temperature.
3. Brewing time and times
The time and frequency of making tea vary greatly, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized. If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4 ~ 5 minutes, and you can drink it. The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); If the water temperature is low, it is difficult to make tea; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, pour a small amount of boiling water, cover it for about 3 minutes to immerse the tea, then add boiling water until it is 70% to 80% full, and then drink it while it is hot. When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after. According to the determination, the soluble substances in tea can leach 50 ~ 55% in the first soaking. The second soaking can leach about 30%, and the third soaking can leach about 10%; After soaking for the fourth time, there is not much left. Therefore, it is usually advisable to brew for three times. For example, if you drink finely ground black tea and finely ground green tea, you can soak them in boiling water for 3-5 minutes, and most of the effective components will be leached out, so you can drink them quickly at one time. Drinking instant tea is also a one-time brewing method.
Most people drink oolong tea in a small teapot. In the case of a large amount of tea (about half a pot), the first brew 1 min is poured out, the second brew 1 min 1 5s (more than the first brew15s), the third brew1min for 40s, and the fourth brew. In other words, the brewing time should be gradually increased from the second bubble to make the concentration of tea soup more uniform before and after. Tea temperature and tea consumption also affect the brewing time. High water temperature, more tea, short brewing time, low water temperature, less tea and long brewing time. How long is the brewing time? The concentration of tea soup is suitable for the taste of the drinker.
References:
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I hope it helps you, and I wish you health!