What are the functions of cacti?Do you know edible cacti exist?Today, we will explore the benefits of edible cacti and see what use they can be to our bodies.Secretly telling you, edible cacti not only have abundant nutrition but also high medicinal value!Let's learn about it together.

Functions of cacti

Many people know that cacti purify the air. Are there other functions?

In fact, there are many varieties of cacti, and most of them can be eaten and have very high medicinal value.For example, cacti have detoxifying, blood-activating, stomach-relieving, cough-suppressing effects.

Cacti can also treat gastric ulcers, acute dysentery, coughs, etc.From this, we can see that the benefits of cacti are indeed numerous.

Recently, many countries have used cacti to treat arteriosclerosis, diabetes, and obesity with good results!It is said that this is mainly due to the vitamins in cacti inhibiting fat and cholesterol absorption and reducing sugar intake.GrapesProteins

GlucoseVitamin A, Vitamin C, andFiberhave been found in edible cacti to provide necessary nutrients for the body. The heat generated is not something to fear.The vitamins and minerals in cacti have blood sugar-lowering, cholesterol-lowering, and blood pressure-lowering effects. Thus, not only do cacti have high medicinal value, but their nutritional value should also not be overlooked.Additionally, the tender stem of cactus can be eaten as a vegetable, the fruit is a sweet-tasting fruit, and the old stem can be processed into health supplements or medicines with lipid-lowering and cholesterol-reducing effects.

The flowers are used to make variousPastriesDishesAppetizersand dishes. It is clear that cacti are a treasure trove!Methods of preparing cactus

Everyone wonders about the preparation methods for edible cacti, especially after learning their benefits.

Today, we will introduce three simple ways to prepare cacti. Interested mothers can try them at home.Let's start with a stir-fried cactus salad.

Ingredients: Salt,

Monosodium GlutamateSugarsRice Vinegarand Sesame Seeds.Preparation: 1 Rinse the cactus, peel and remove spines, cut into thick strips and soak in salty cold water for 20 minutes.Drain;2 Peel the pears into strips;3 Place the cactus in a bowl, add pears, salt, MSG, sugar, rice vinegar, and sesame seeds. Mix well and serve on a plate.

Two Cactus Stir-fried ShrimpIngredients: Cornstarch, MSG, cooking wine, sugar, salt, ginger paste, and paprika.Preparation: 1 Rinse the cactus and cut into small pieces; wash and slice the tomatoes.

2 Clean shrimp, remove sand with water, marinate in cornstarch, egg white, and cooking wine.3 Heat oil to 4-5 heat, stir-fry shrimp until cooked;4 Pour out excess oil, add ginger paste and tomato pieces, then add cactus and shrimp, mix with MSG, and cook evenly.

Three Stuffed CactusIngredients: Cooking oil, salt, MSG, sesame oil, scallions, ginger, cooking wine.Preparation: 1 Rinse the cactus, peel off spines, cut into thick slices, slice each piece horizontally to resemble lotus leaves;

2 Mix meat filling with salt, ginger, scallion paste, MSG, sesame oil, and cooking wine; stuff it into cactus slices.3 Make an egg batter with salt and cornstarch. Coat the stuffed cactus pieces with the batter.

4 Heat oil to 4-5 heat, then fry the cactus until both sides are golden.Caution when consuming edible cactiPeople know little about edible cacti, so special attention is needed, especially as not all cacti can be eaten. Some wild cacti may still be toxic.

When processing and preparing edible cacti, certain techniques must be followed to avoid poor results.1 Not all cacti are edible; some wild ones should not be consumed. Careful selection is necessary when buying.2 When buying edible cacti, choose tender slices grown for 15-35 days with bright green color, few or no spines, and a smooth texture, approximately the size of a palm.

These can generally be stored at room temperature for 15 days or up to 40 days in a refrigerator.

3 Edible cacti may have an unpleasant taste. Before processing, peel off the skin and spines, soak in salty water for 15-20 minutes or blanch in water before rinsing to remove bitterness.

4 For stir-fry dishes, first remove small spines with a sharp thin knife; if older, some of the outer layer can be peeled off to improve texture.

5 Be cautious during processing and avoid splashing cactus juice into your eyes, which can cause blindness.

6 The amount of oil used in cooking should not be excessive. Salad oil is best, followed by high-quality vegetable or soybean oil; regular animal fats are less suitable.

7 Use less strong-smelling seasonings to maintain the color and flavor of cactus dishes.Lotus leafpieces;

2 minced meat filled with salt, ginger, scallion paste, chicken essence, sesame oil, and cooking wine, then wrapped in cactus pads;

3 Eggadded with salt and starch to make an egg batter; the cactus pads are dusted with this batter.

4 Heat a wok, add oil until it reaches 4-5 heat, then deep-fry the cactus pads until golden brown on both sides.

Notes on Eating Cacti

People know little about eating cacti; thus, extra caution is needed. Not all cacti are edible as some wild varieties can be toxic.Moreover, proper techniques are required when processing and preparing cacti for cooking to ensure flavorful dishes.

Not all cacti are edible. Some wild cacti cannot be consumed, so care must be taken during selection.

When buying cactus suitable for eating, choose tender pads that have grown 15-35 days; they should be bright green, with few or no spines and a smooth surface, approximately the size of a palm.Fresh pads can generally last up to 15 days at room temperature, while refrigeration can extend their life to about 40 days.

Some cacti have an unpleasant taste; therefore, before cooking, remove the skin and spines and soak in brine for 15-20 minutes or blanch them before rinsing with clean water to reduce bitterness.

For preparing dishes, first remove small spines from the cactus. A sharp thin knife can easily scrape off these small spines.If the cactus is too old, you may also need to peel some of its skin for a better texture.

During processing, be cautious not to get the sap in your eyes; it can cause blindness.

Do not use excessive oil when cooking; salad oil is preferable, followed by high-quality vegetable or bean oils. Avoid using large amounts of animal fat.

Use less strongly flavored seasonings during cooking to maintain the color and flavor of cactus dishes.