Basic Introduction to Minquin Jujube
The Minquin jujube has thin skin, thick flesh, small seeds, and a sweet taste, with a cultivation history of more than 200 years. It possesses the functions of nourishing the stomach and spleen, benefiting the blood, strengthening the spirit, preventing and fighting cancer, and is a natural medicinal food for treating hypertension, as well as an excellent tonic for patients with deficiencies in both blood and qi.
Nutritional Value
Per hundred grams contains 1.2-3.3 grams of protein, over 24% sugar, 80 milligrams of vitamin C, and also contains shanzha acid, cyclic phosphoric acid, adenosine, and triterpenoid compounds, etc., with every hundred kilograms providing up to 600 kilocalories of heat energy. It possesses the functions of nourishing the stomach and spleen, benefiting the blood, strengthening the spirit, preventing and fighting cancer, and is a natural medicinal food for treating hypertension, as well as an excellent tonic for patients with deficiencies in both blood and qi.
History and Folklore
In the sandy countryside of Minqin, there is a surge of enthusiasm for developing distinctive fruit tree industries. Inside and outside the village, in front of and behind houses, one can see young jujube trees budding with new greenery; in the thousand-mu jujube demonstration garden, planted jujube seedlings sway in the wind. The climate characterized by dryness, scarce rainfall, ample sunlight, and large temperature differences between day and night has created ideal conditions for the growth of jujubes in Minqin. In recent years, focusing on the theme of water conservation and increased income, the county has promoted major adjustments in agricultural structures and the main production model of “facilities agriculture and animal husbandry plus distinctive fruit tree industries,” gradually transforming jujube planting from scattered plots to large-scale and industrialized development.
Tasting and Eating Methods
Jujube Sauce
Ingredients
Jujubes, lemon juice, maltose
Cooking Method
1. Clean the jujubes, remove the pits, and soak them in water for half an hour. Pour the soaked jujubes along with the soaking water into a blender and blend into a jujube slurry;
2. Pour the slurry into a stainless steel pot, bring it to a boil over high heat, then lower the heat and simmer slowly, stirring frequently with a spatula as it thickens;
3. When very thick, add maltose and mix evenly, then add lemon juice and mix evenly;
4. Turn off the heat, cool completely, and store in a clean glass jar; consume as soon as possible.