暖暖陪伴您的第2775天，不得不说，现在水果市场的“竞争”还蛮激烈的！

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前段时间，草莓还是大家的心头爱，到了4月它在暖粉心里就属于“过季水果”了

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但也不难理解，很多人吃草莓从冬到春都腻了，而且不管是吃时令菜，还是时令水果，都是宜早不宜迟！

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到了这个月，有1种黑色的小包状果子将大量上市，成为时下的热门水果：

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桑葚是暖暖每年必吃的水果，记得有年上市那会，暖宝跟婆婆去超市看到它，特意买回家洗好，等我下班一起吃。

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当时，我就想着这小家伙，总算懂得照顾妈妈了。提到桑葚，应该也能勾起不少暖粉的回忆吧。

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每个人关于桑葚的记忆肯定都不相同，但1年也就只有几个月时间可以吃到它，抓紧尝鲜是正事！

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暖暖也算是赶早的那批，这不前两天已经在买菜平台下单了，虽然眼下的价格小贵，但抵不住吃货的心

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~

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某买菜平台酸酸甜甜的桑葚好吃是真，但更重要的是，暖暖还很看着它的营养价值，毕竟这水果可有着“民间圣果”的美誉！

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长得黑丑，却是“补肝肾能手”赛人参

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中医认为，桑葚是桑的精华所结，它味甘性寒，入心、肝、肾三经，药用价值很高。民间还流传着“四月桑葚赛人参”说法。

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古籍记载，桑葚的滋补效果有很多，能“滋肝肾、充血液、止消渴、利关节、解酒毒、祛风湿；聪耳明目，安魂镇魄”。

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对于肝、肾不太好的人来说，食用它有很大的益处。

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但每次一说吃水果这件事，中老年人都比较关心「含糖量」这个点。

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放心暖暖替您查过了，桑葚是很好的低糖、高纤维水果，每100克桑葚含糖量，比苹果的含糖量还低！

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而且它的膳食纤维含量也是苹果2.4倍，含糖量不高、纤维较多，三高人群也可以适量吃。

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不得不提下，桑葚也是个低调的“抗氧化王”，它跟蓝莓一样，富含丰富的原花青素、花青素等抗氧化物，有助于有抗衰老！

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这1点吃过的人都深有体会！每次吃桑葚时，手和嘴就跟被“染色”一样乌紫乌紫的，

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这强大的染色能力就源自其果内的花青素。

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瞧，我家暖宝这手被染的

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小妙招：桑葚染手不好洗，咱可以用家里常备的白醋，就能将沾染在手上的色素清洗干净了~

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什么？原来桑葚不止是黑的！

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既然说到桑葚了，暖暖再给大家科普个知识点：这桑葚除了咱常见的黑色外，还有白色的桑葚。

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✔ 在外观上：白桑葚的果实颜色呈青白色或淡黄色，果形呈珠子状；而黑桑葚则呈深紫色或红褐色，果形略呈长椭圆状。

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✔口感和营养上：白桑葚比黑桑葚稍微偏甜一些，含糖量也要高一些，膳食纤维也略高。黑桑葚则酸甜度适中，花青素含量高。

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白桑葚其实很少见，但2种桑葚差别也不大，都是对老人和孩子比较友好的水果。4月遇到黑桑葚的话，不妨买点尝尝鲜，新鲜还好吃~

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清洗桑葚别只用水，加点它才对！

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咱都知道桑葚果皮很娇嫩，不耐搓揉，但它表面的果粒又容易“藏污纳垢”，所以要想吃到干净的，大家可别用蛮力、得借用“巧力”~

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① 当我们将桑葚拎回家后，先用清水将表面的杂质冲洗掉，把桑葚表面的灰尘或者杂质冲掉。

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② 再将桑葚放在大碗里，倒入适量的清水并加入一些小苏打，轻轻搅拌几下，让小苏打充分溶解在水中。因为小苏打是碱性物质，当桑葚中可能藏匿的虫卵、虫子遇到碱性水后，会自动的从里面跑出来。

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接着，咱用清水将桑葚反复冲洗2-3遍，这样洗好的桑葚就很干净了。直接吃清甜无籽，还一口爆汁太爽口了~

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桑葚入菜也美味，和鱼是绝配！

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鲜桑葚的保存期短且易腐败变质，咱一般都是鲜吃它，也有很多人会用桑葚泡酒喝。其实，桑葚的吃法多种多样，咱们还可以拿它入菜。用桑葚和眼下肥美的鳜鱼，烧1盘【桑葚干烧鳜鱼】鱼肉细嫩丰腴，汤汁风味独特。

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都说“桃花流水鳜鱼肥”，春季吃鲜鳜鱼少不了！鳜鱼肉质鲜美，刺不多，而且它还属于嘌呤偏低的水产，是对中老人很友好的鱼肉。

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干烧鱼，又是川菜中的名菜，咱大厨这次改用鳜鱼和桑葚进行了融合，创意十足。

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好吃的秘诀①：让鱼肉不碎、不破的重要步骤，就是先炸至定形。鱼肉下锅后，要马上开火这样子有助于鱼肉快速炸定形。当咱用勺拍能感觉鱼身比较空，此刻就该关火捞出。炸好的鱼肉，香气直往外冒，但千万要忍住，因为好吃的还在后头！

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好吃的秘诀②：烧它！鱼捞出来之后我们留一点底油，把五花肉丁煸香，在下入配料把所有食材香气尽数激发出来。

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调味时，切记一定要烹入米醋，既能去腥、又能提香，下入炸好的鱼肉汤汁没过鱼身慢慢烧制。

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好吃的秘诀③：把鱼盛出来后单独收汁，这时就该桑葚“入场”了，怎么才能让它酸甜味融入酱汁，又不破坏其营养呢？

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有1个关键点要注意，做错了口感就差了！您快往下解锁视频跟大厨学习，出锅后浇在鱼肉上别提多香了~

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桑葚干烧鳜鱼

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今日当家大厨：李大厨

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食材

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桑葚/鳜鱼/春笋/香菇/葱姜

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白糖/米醋/盐/干辣椒等

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做法

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- 1 -

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食材的处理：五花肉切成色子丁块，泡发好的干香菇切片，春笋切成笋丁，姜切片、大葱切成大葱段。- 2 -

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鳜鱼的处理：选择1斤半左右的鳜鱼，去掉鱼鳞，鱼鳃以及黑膜；在鱼身上打上十字花刀，花刀剞到鱼骨处。

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大厨窍门

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花刀一定要改到鱼骨处，这样子方便成熟和入味。

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- 3 -

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炸制：热锅凉油，八成油温的时候，关小火，拎着鱼尾顺着锅边下入鱼肉，改大火，炸制鱼肉焦黄即可捞出，控油。- 4-

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炒制：锅中留底油（二次利用炸鱼油），下入五花肉、香菇、春笋、干辣椒煸香；当油变清亮，加入白糖，待白糖化开后加入1碗米醋、葱姜段、料酒，改大火后下入炸好的鱼肉。

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大厨窍门

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不建议用陈醋替代米醋，陈醋醋味过酸。- 5-

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完成：开锅后下入鸡精、少许白糖、少许盐，炖煮40分钟捞出鱼肉入盘；留下汤汁挑出葱姜，待汤汁收浓后关火，淋入少许红油，倒入桑葚，浇到鱼身上即可。

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大厨窍门

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桑葚入菜时要注意，温度不能过高！咱关火后，下入略微翻炒就搞定~

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（暖暖的味道官微）

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苏定郎2537黑白桑椹有什么区别 -
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苏定郎2537为什么用蝤蛴来形容脖子长得美度娘里查到——蝤蛴:qiúqí 天牛的幼虫.天牛科.黄白色,身长足短,呈圆筒形.蛀食树木枝干,是森林、桑树和果树的主要害... -
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苏定郎2537黑桑果 - 白桑葚和黑桑葚的药用价值是否一样?究竟哪个更好?怎么吃更好?我说
庾裘以13458536972 ______ 桑椹有黑、白两种,鲜食以紫黑色为补益上品. 白桑椹汁多、味甜、果形大.口感更好,但入药还是以黑色为佳. 直接食用,泡酒,煮粥都可以. 你这样问,想必功效药性都有所了解,这里就不罗唆了.

苏定郎2537黑桑葚和白桑葚在口感香味方面有什么区别 -
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苏定郎2537桑葚的营养价值白色桑葚和紫色的桑葚有什么不同,尤其在营养价值方面
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