Talk about the benefits of ghee

1, enhancing human disease resistance.

Eating ghee regularly at ordinary times can absorb a variety of minerals and trace elements that are beneficial to human body, and can also absorb some natural enzymes, which can promote the regeneration of human immunoglobulin, regulate human immune function and significantly improve human body's own disease resistance.

2, moistening the intestines and relaxing the bowels

Eating ghee at ordinary times can regulate gastrointestinal function, promote the generation and discharge of stool, nourish yin and moisten dryness, and also obviously relieve constipation caused by human intestine. Supplementing qi and blood is also an important benefit for people to eat ghee. It can cure dryness, nourish five internal organs and qi and blood, and has a good therapeutic effect on qi and blood deficiency and deficiency of both qi and blood.

3, dietotherapy effect

Butter can increase the digestion and absorption capacity in the body, lubricate connective tissue, increase flexibility, improve brain function and memory, and transport the medicinal properties of herbs to the tissues of the whole body. In addition, butter has removed all milk proteins in the process of condensed milk, so it is an excellent substitute for lactose intolerance.

4. Economic function

Butter is one of the special oils in food industry. It has certain plasticity or consistency, and can be used as ingredients for pastry, surface spraying or demoulding. It can be used to crisp or soften baked goods, prevent protein and carbohydrates from hardening and caking during processing, and improve the taste. At first, ghee refers to lard. Later, the consumption of ghee made of hydrogenated vegetable oil or a few other animal and vegetable oils greatly exceeded that of lard.

Extended data

Butter is the essence of Tibetan food, and plateau people can't live without it. Butter is a dairy product like butter, which is a fat extracted from milk and goat milk. People in Tibetan areas like yak butter best.

Yak butter produced in summer and autumn is bright yellow in color, sweet in taste and excellent in taste, but pale yellow in winter. Sheep butter is white, its luster and nutritional value are not as good as beef butter, and its taste is not as good as beef butter. Butter moistens the stomach and strengthens the spleen. It contains many vitamins and has high nutritional value. In Tibetan areas with simple food structure, it can supplement the needs of the human body in many aspects. Butter has a wide range of uses and functions in Tibetan areas, which is unbelievable if it is not witnessed by yourself.

There are many ways to eat butter, mainly by drinking butter tea, or by mixing it with Ciba. You should also use ghee when frying fruits on holidays. Because ordinary people rarely use this oil, cake shops and bakeries will widely use it, so it is difficult to buy it in the mass market.

There are many kinds of ghee and their uses are different. Some are used for candy processing, some for making bread and cakes, and some for making cream muffins. There is no substitute for ghee, unless you can use butter or vegetable butter (McKinley) to make butter cakes and pizza bottoms. At this time, it is not brittle without layering.

Baidu Encyclopedia-Butter (Chinese Vocabulary)