Persimmons have a taste of returning to classics, so what is the role of eating persimmons? Persimmons are rich in sugar, pectin and vitamins. After eating, it has a good effect of clearing heat and moistening intestines. It is one of the natural health foods for patients with chronic bronchitis, hypertension and arteriosclerosis. However, persimmon contains a lot of tannic acid, which will affect the body's absorption of iron.
Therefore, it is not advisable to eat too much at a time. So what can't persimmon be eaten with? Let's take stock together.
Persimmons can't be eaten with anything.
1. You cannot eat crabs after eating persimmons.
If persimmon and crab are eaten together, there will be food poisoning such as bloating, vomiting and diarrhea. This is because crabs contain a lot of protein, so eat crabs when eating persimmons.
When protein contained in crab meets tannic acid contained in persimmon, it will condense in people's stomach, forming lumps that are not easy to digest and absorb, resulting in symptoms such as abdominal pain, vomiting or diarrhea. 2. You can't drink after eating persimmons.
Eating persimmons with drinkers can cause intestinal obstruction. Persimmons are cold, the wine tastes bitter and bitter, and they are hot and poisonous. When alcohol enters the stomach, intestinal secretion increases. Tannic acid in persimmon meets the stomach and forms a sticky substance, which is easily twisted with cellulose to form a clot, which is difficult to digest and excrete, and causes intestinal obstruction over time.
3. You can't eat kelp after eating persimmon.
Eating persimmon and kelp together can cause gastrointestinal discomfort. Kelp rich in calcium is eaten with persimmon containing a lot of tannic acid. Calcium in kelp can combine with tannic acid of persimmon to form insoluble conjugate, which easily affects the digestion and absorption of some nutrients, thus leading to gastrointestinal discomfort.
You can't eat sweet potatoes after eating persimmons.
Persimmons can't be eaten with sweet potatoes, both of which are easy to get stomach persimmon stones, which will cause gastric perforation and endanger life. Sweet potato contains a lot of starch. People will produce a lot of stomach acid after eating it. If you eat some persimmon, persimmon will precipitate under the action of gastric acid. Its sediments will pile up together to form water-insoluble lumps, which are difficult to digest and excrete, making people easy to get stomach persimmon stones, and in severe cases, stomach perforation is life-threatening.
5. You can't eat octopus after eating persimmons.
Persimmons and octopus can't be eaten together. Eating together will damage the stomach and easily lead to diarrhea. Octopus is sweet, salty, cold, non-toxic, cold and not diarrhea, and can nourish blood and replenish qi. Persimmon is sweet and astringent, cold in nature, and belongs to cold medicine. It is not suitable to eat both, otherwise it will damage the stomach and easily lead to diarrhea.
6. You can't eat acidic vegetables after eating persimmons.
If persimmon and sauerkraut are eaten together,
It is likely to cause gastrolithiasis. Please don't drink too much acidic vegetable soup or water after eating persimmon. Because of eating sauerkraut, people's stomach will produce a lot of hydrochloric acid, which will react with the gastric acid produced by persimmons in the stomach to form precipitates, which will accumulate together, and over time will form water-insoluble lumps, thus forming gastroliths. 7. You can't eat goose after eating persimmons.
Persimmons and geese can't be eaten together. In severe cases, eating together will lead to death. Goose is a complete protein, high quality protein. When protein encounters tannic acid in persimmon, it is easy to condense into protein salt tannic acid, and the condensate will gather in the stomach, which will lead to death in severe cases.
What can't persimmon be eaten with? From the above introduction, we know that persimmon can't be eaten with wine, crab, kelp, sweet potato, octopus, sauerkraut and goose. For your health, everyone must pay attention to eating persimmons.
So as not to bring unnecessary harm to health. Persimmon practice
First, material selection: choose persimmons with large fruit, moderate water content, no pests and diseases, and no soft rot. It is best to choose persimmons with no seeds or few seeds. From the appearance, the ripe fruit is golden in color, reddish in color and thin yellow in calyx, which is the best. Persimmons should be harvested at the right time for processing. The persimmon harvested too early has more water and less sugar, and the quality of the processed persimmon is poor. If the persimmon is harvested too late, it is soft and ripe, and it is difficult to process.
2. Peeling: you can scrape off the hard skin on the surface of the selected fresh persimmon with an iron cymbal, and keep the stem skin close to the persimmon calyx plate and fruit stalk.
3. Sun Kang: Lay peeled persimmon fruits neatly on a sun mat (which can be woven with bamboo) and dry them in the sun. Sunscreen pads should be placed on the shelf 1 m above the ground. Persimmons are spread out in the sun, with calyx plates facing down, and dried outdoors at night. If the weather is bad during the day, you can cover the top of your head with plastic film, but the film can't cover the persimmon directly.
Persimmons that have been rained should be dried with a dry cloth in time. If it rains for a long time, you can dry it with slow fire at night. Generally, after two days of blowing and night dew, persimmons can start kneading cakes on the third to fourth day when the pulp is slightly soft. After kneading and drying, continue drying for 10 to 12 days, and stop drying when it is half dry. 4. Pinch the cake: Pinch the persimmon into a cake by hand. The specific method is: don't push too hard for the first time, so as not to pinch the skin and affect the appearance. Every 2-3 days, when the spread persimmon fruit surface gradually becomes dry and wrinkled, continue to knead it for the second time, which is the key to affect the quality. Squeeze harder than the first time, and all the meat pieces will become soft. Every two or three days, when rough wrinkles appear on the surface of the fruit, knead it for the third time. At this time, the fruit surface should be flattened, the pulp should be softened, and it should be flattened and shaped in time. It is advisable to choose a sunny or windy morning, because the moisture of the pulp exposed at night moves outward, and the surface of the fruit is elastic and not easy to crush.
5. Exposing frost: put the flattened semi-finished products into a wooden box, and spread clean white paper around the wooden box and on the top and bottom. Before and after the first first frost Festival, take out persimmons and spread them in the shade. Be careful not to be exposed to the sun at this time. It is usually laid in the morning and put back in the box in the afternoon. In case of rainy days, charcoal or anthracite can be used as fuel and baked with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and frost appears on the surface. The frost on persimmon depends on the water content of persimmon. The persimmon that was reshaped last time should be hard outside and soft inside. Too much water easily seeps out, making the surface sticky without frost. There is too little moisture to frost easily. Persimmons with good quality are yellow and red in flesh, transparent and sticky, flat and complete in cake shape, with gong-shaped edges and hoarfrost on the surface. The taste is sweet, no astringency, dryness is about 95%, and it is not mildewed or moth-eaten.
6. Storage: The persimmon is stripped of defective products, and each 65,438+00 pieces are bundled into a cross shape with white dry straw or palm leaf shreds, which can be sold as a product. If sold in batches, it should be properly kept to prevent mildew and deterioration. The method is: put the sterilized and dried straw in a basket and put it in.
Seeing this, I believe you know more about persimmons! Persimmons are delicious, but don't eat too much!
Not easy to crush. 5. Exposing frost: put the flattened semi-finished products into a wooden box, and spread clean white paper around the wooden box and on the top and bottom. Before and after the first first frost Festival, take out persimmons and spread them in the shade. Be careful not to be exposed to the sun at this time. It is usually laid in the morning and put back in the box in the afternoon. In case of rainy days, charcoal or anthracite can be used as fuel and baked with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and frost appears on the surface. The frost on persimmon depends on the water content of persimmon. The persimmon that was reshaped last time should be hard outside and soft inside. Too much water easily seeps out, making the surface sticky without frost. There is too little moisture to frost easily. Persimmons with good quality are yellow and red in flesh, transparent and sticky, flat and complete in cake shape, with gong-shaped edges and hoarfrost on the surface. The taste is sweet, no astringency, dryness is about 95%, and it is not mildewed or moth-eaten.
6. Storage: The persimmon is stripped of defective products, and each 65,438+00 pieces are bundled into a cross shape with white dry straw or palm leaf shreds, which can be sold as a product. If sold in batches, it should be properly kept to prevent mildew and deterioration. The method is: put the sterilized and dried straw in a basket and put it in.
Seeing this, I believe you know more about persimmons! Persimmons are delicious, but don't eat too much!