Can mulberry leaves be fried and eaten

In people's daily diet, in addition to eating some daily grains, they also eat some plants, because some plants can be eaten after processing, and they have many benefits to the human body. I believe many people are familiar with the plant of mulberry leaves, and many people want to know whether this plant can be fried and eaten. So, can mulberry leaves be fried and eaten?

First, it is well known that silkworms love to eat mulberry leaves, but I have never heard of this person cooking it as a dish. How to eat it? This mulberry leaf can be put into hot pot, stir-fried, or served cold. You want the tender ones. Can mulberry leaves be fried and eaten? Mulberry leaves, (Mulberry Leaf), scientific name: Folium Mori. A traditional Chinese medicine name, it is the dried leaves of the mulberry plant of the Moraceae family, which is the daily food of silkworms. It is also known as domestic mulberry, Jing mulberry, mulberry tree, yellow mulberry leaf, etc. Mulberry trees are widely planted in all parts of my country, and the production of mulberry leaves is abundant. The main food of silkworms. The complete leaves are narrow or broadly ovate, with a heart-shaped base, a slightly pointed apex, serrated edges, and densely covered white soft hairs on the veins. Older leaves are thicker and dark green. The young leaves are thin and yellow-green. It is brittle and prickly to hold. It has a light smell and a slightly bitter taste. For medicinal purposes, it is generally believed that the quality of the fruit picked after frost is better. Mulberry leaves have the effects of dispersing wind-heat, clearing the lungs and moistening dryness, clearing the liver and improving eyesight. It can also treat wind-heat colds, lung heat and dry coughs, dizziness, headaches, and red and blurred eyes. By 2014, some people made mulberry leaf buds into dishes, which made mulberry leaves have therapeutic value. Because of their rich nutritional value, mulberry leaf buds are loved by the public and are called mulberry sprouts. The mulberry buds in Jili Village, Nanxun and the National Silk Culture Park are the most outstanding. Taking into account the irrigation of Chuanzhu Bay water, the trace elements in their mulberry leaf buds are much higher than those of ordinary mulberry buds.

Second, mulberry, known as the "king of plants", has the reputation of "ginseng is hot and tonic, mulberry leaves are refreshing and tonic". It contains 17 kinds of amino acids needed by the human body and is a plant that can be used as both medicine and food. In Wu Min's mulberry garden, the picking price of a pound of mulberries is 30 yuan, and the selling price of the tender mulberry leaves is comparable. Besides that, he can also make it into tea. The high-end ones cost several hundred yuan per pound, while the low-end ones cost at least a hundred yuan per pound. (How many leaves can be picked from a mulberry tree to make tea?) Look at this mulberry tree. If you pick leaves that can be used to make mulberry tea, it would weigh about five or six kilograms. Mulberry leaf tea has the effects of losing weight, beautifying and lowering blood sugar, it is really a good thing. But the "potential" of mulberry trees is far more than that. You can cut it off, but not the top part. The one below has two uses. The first is to make mulberry mushroom, which is an edible fungus. The second is to cut it into mulberry branch slices and sell them to beverage factories.

Can mulberry leaves be fried and eaten? Ingredients for stewing pork tendon with fresh mulberry leaves: 5 grams of fresh mulberry leaves, 60 grams of pork tendon, half a candied date, and 1 slice of ginger. Method: Wash the pork shank and cut into large slices. Rinse the fresh mulberry leaves with water, then put all the ingredients into a stewing pot, stew over high heat for 3 hours, and add salt to taste when drinking. Tips: Fresh mulberry leaves are most abundant from March to May, so don’t miss it. Young leaves can be cooked and eaten, and old leaves are also fine for making soup. Comment: This is the first time I see such a combination. After stewing, the mulberry leaves retain their fresh color and taste sweet and delicious. The fragrance left in the soup is the fresh taste of the sprouts of trees in spring.