Guava

Q1: How to eat guava?

Eating generally do not need to peel, cut into slices or randomly cut into small irregular pieces, a bite of a piece of food, more crispy flavor; can also be added according to the different personal taste of fine salt paste, salted plums, sour plum powder, etc., if you put into the refrigerator, the taste is better. Guava leaves and young fruit sliced and dried to make tea to drink, can assist in the treatment of diabetes.

Q2: How many kinds of guava are there?

There are five common types of guava:
Taiwan guava: Taiwan guava is the main cultivar in Fujian. Fruit round, single fruit weight 70 ~ 100 grams, fruit surface yellow slightly reddish points, thin skin, flesh yellowish, juicy, sweet, fruit ripe before summer, suitable for planting.
Strawberry guava: strawberry guava fruit purple or yellow, for fresh food or processing juice, jelly, etc., more cold hardy, can be used as guava rootstock.
Brazilian guava: Brazilian guava is a tetraploid, small fruit, productive, better quality, more hardy.
Costa guava: fruit round, thin flesh, flavor with acid, no aroma, few seeds, mature fruit containing high pectin, resistant to nematodes and wilt disease, can be used as guava rootstock.
Huangshaluo guava: Huangshaluo guava fruit is small, light yellow, slightly acidic, slightly strawberry aroma. Not fully ripe fruit can be made of high-quality jelly, seedlings are poor cold hardiness, susceptible to root nematode damage.

Q3: Can I eat the seeds of guava?

The more seeds of guava means the more ripe, the iron content in the seeds is more than other fruits, so it is better to eat them together. However, for those who do not have a good stomach and the elderly, it is recommended not to eat too much, which may lead to stomach pain. Occasionally eat to help digestion, promote intestinal peristalsis defecation.

Basil

Q1:Why is basil called “nine-layer pagoda” in the south of China?
“Because of the spectacular blooms.”

The name is mainly due to the tower-like appearance of basil inflorescences.
The word “nine” describes a lot. Another explanation is that when the tower blooms, the flowers will grow in layers of three flower heads on the stem, making a total of about nine layers, hence the name nine-layered tower.

Q2:How many kinds of basil are there?
” Too many to tell.”

There are many variants and varieties of basil, such as sweet basil, spotted-leaf basil, lilac basil, green basil, fuchsia basil, fennel basil, moffa-style basil, cinnamon basil, crumpled-leaf basil, and bush basil.
Different varieties have different appearance, odor and function:
Lemon basil: the leaves have a lemon flavor and are usually used in sauces and when cooking chicken.
Holy basil: has a spicy flavor.
Purple basil: generally used to make wine tonic, has a certain aphrodisiac effect.
Purple and red basil: clove odor, generally used as food (the basic raw material for making green sauce) and processed to extract essential oils.
Aniseed Basil: has an aniseed odor.
Cinnamon Basil: Also known as Cinnamon Basil, it has a cinnamon flavor.
Shrub basil: has a strong spicy clove odor.

Q3:How to play basil in my country?
“The wisdom of the people is infinite.”

Basil in the Chaoshan region is often called “jin bu wai”, and its leaves and branches are slightly smaller than those of Taiwan’s “nine-layer pagoda”, with a stronger flavor. It is often used to stir-fry with seasonal stone snails and thin shells.
In the northern part of Anhui Province, basil is not used as a cooking ingredient, but only as an insect repellent and itch-relieving herb.
In Taiwan, people add fresh basil leaves to soups or use fried basil leaves as a side ingredient to flavor salt-crusted chicken, and it is also often used to cook three-cup dishes.

Q4:Is orchid seed born from basil?
“Absolutely pro-life.”

Basil’s ripe black seeds produce a gelatinous surface when soaked in water, which is also known as lanxiangzi or mingliezi.
In ancient times, basil was called “Lanxiang” to avoid the name of Shile, the Ming Emperor of the Later Zhao Dynasty, so basil seeds are also called Lanxiangzi or Minglezi.
Basil seeds can be used as a drink to detoxify the body, clear heat, strengthen the spleen, nourish the stomach, weight loss and other health benefits. In Southeast Asia was once considered a rare herb and every ten grams of two and a half lettuce contains dietary fiber, so it can promote intestinal peristalsis, promote metabolism weight loss products.

Q5:What other talents does basil have?
“Raw material for perfume”

In the “Materia Medica Deduction” recorded that in ancient times, women used nine layers of pagoda immersed in oil to moisturize their hair, which was said to be “incandescent without addition”. Basil leaves have always been an important component of perfume, and many perfumes have used basil as a main note.

Durian

Q1: How to pick durian?
“There is a lot to know about picking durian.”

Picking a durian is also a learning process. Whether a durian is tasty or not is not only related to the variety, place of origin, climate and time of picking, but also the time of consumption is extremely important. There are several steps in choosing durian:
A pick. Good varieties determine the good flavor. Currently on the market expensive varieties of cat mountain king, D24, bamboo foot and No. 88 in fact, the most delicious should be those country villagers planted their own unheard of wild durian, although it is not a valuable variety, but just as the taste of woodchucks than the general taste of captive chickens the same reason, so that the durian is said to be the very best, there is also a hundred years of old trees knot durian, the fruit, although small, but the taste is really not ordinary! The durian is a small fruit, but the flavor is really extraordinary.
Second look. From the skin can identify the advantages and disadvantages of the durian, where the cone-shaped thorns thick and sparse, generally more grains, thick and delicate flesh; such as the thorns pointed thin and dense, less grains, thin flesh and coarse flesh. Durian in the shape of more hilly for the top choice, because each hilly inside will have pulp, hilly more can ensure that there are more pulp. In addition, you also need to look at the color of the outer skin of the depth, too dark, is overripe; too light, is not ripe; not deep and not shallow is appropriate.
Three listen. Tap the durian with a small bamboo stick and listen to the sound to identify the degree of maturity. Or the durian lifted to the ear and shook, if you hear a small sound, said the durian meat thick core thin, is the top grade. If the sound is too loud, it means that the core of the durian is too big and the meat is thin.
Four smell. Connoisseurs often put their nose close to the durian between the two mound-like or stalk, carefully analyze the smell of durian. Good varieties of smell rich and strong, no sour taste. If there is no fragrance when you smell and no sound when you shake it, then this durian is mostly half-ripe and cannot be purchased.

Q2: Who was the first person to eat durian?
“The Hungry Hero”

About the first “crab eaters”, there is a legend: 1787 AD Siamese army attacked Burma, intended to capture his Hwai, but could not be conquered. During the siege. Due to transportation difficulties, the army was short of food and provisions, so the general had to order his soldiers to look around for wild fruits to feed themselves. The soldiers found a large and thorny fruit, the durian, in the forest. When they managed to cut it open and try it, it was surprisingly sweet and delicious. Later, when they returned to Bangkok, many of the officers and soldiers brought back the durian kernels with them and planted them around their houses. Therefore, it is said that in Bangkok, there are many durian trees that are 100 to 150 years old growing in the yards of the descendants of officers and soldiers who had been to Burma.

Q3: Why does durian stink?
“Sulfur”

The odor of durian mainly comes from the volatile substances in its pulp. Among them, most of them are sulfur-containing substances, which include diethyl disulfide, ethyl-n-propyl disulfide, diethyl trisulfide, and 3-ethyl 2,4-dithio-5-hexanone, etc. Other components are also involved in the odor. Also other components are jointly involved in the production of the specific odor of durian. Different varieties of durian may differ in the accumulation of these secondary metabolites and are related to the degree of development. There are reports showing that sulfur-containing substances increase as the fruit matures.

Q4: Can I eat durian fruit with nuclear energy?
“Eaten in ancient times, discarded today”

With Zheng He to the West Ocean Ma Huan in the “Ying Ya Sheng Shuan” described Sumatra’s durian “Gambling Yan”: “There is a first-class stinky fruit, the name ‘Gambling Yan’, such as China’s water chicken head like eight or nine inches long, the skin born of sharp knots, ripe is five or six flaps Split, if the stink of stinking beef, within the corn big crispy white meat fourteen or fifteen pieces, very sweet and delicious, there are seeds can be fried to eat, the taste of chestnut.
From this point of view, the durian kernel can also be eaten, and there is a mild effect of tonic kidney.