Strawberries are usually ripe from June to August, and the harvesting time lasts for about two months.

February-March strawberries are mostly grown in a greenhouse, and the sweetness, shape, and quality of strawberries are at their best.

Nutritional value of strawberries：

Strawberry is known as the "queen of fruits" and is rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, ellagic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, and anthocyanins.

The vitamin C content of strawberries is 7-10 times higher than that of apples and grapes. The content of malic acid, citric acid, vitamin B1, and vitamin B2, as well as carotene, calcium, phosphorus, and iron is also 3 to 4 times higher than that of apples, pears, and grapes.

 

Strawberries are rich in carotene and vitamin A, which can protect eyesight and relieve night blindness, and have the function of maintaining healthy epithelial tissues and promoting growth and development. 

Strawberries are rich in dietary fiber, which can promote the peristalsis of the gastrointestinal tract, promote the digestion of food in the gastrointestinal tract, improve constipation, and prevent acne and intestinal cancer.

Three ways to cook with strawberries：

Strawberry jam：

Preparing:

Strawberries 500g

A little sugar

A little icing sugar

1 lemon

1. Prepare fresh strawberries, clean them, and cut off the strawberry tips.

2. Cut the strawberries into small pieces and set them aside.

3. Sprinkle with a little sugar, mix well with a spoon and marinate.

4. Marinate the strawberries for about half an hour to get the juice.

5. Pour into a pot, add a few icing sugars, and cook over medium-low heat until thickened.

6. Remember to stir while cooking to avoid sticking to the pan, and squeeze in the lemon juice after the juice is reduced.

7. Finish the strawberry sauce, put it into a glass container, and put it in the refrigerator when it is cold.

Strawberry yam puree:

Preparing:

2 yams

An appropriate amount of milk appropriate amount

1 spoon sugar

Strawberry sauce 2 spoons

1. Wash the yam well.

2. Peel and steam.

3. Cut into small pieces and put into a blender, add a spoonful of sugar and the right amount of milk.

4. Blend into yam puree and put into a small bowl.

5. 2 tablespoons of water and 1 tablespoon of strawberry jam, mix well.

6. Pour over the mashed yam.

7. Freeze and taste like ice cream, low fat, healthy and delicious.

Strawberry Daifuku：

Preparing:

Glutinous rice flour 125g

Milk powder 20g

Butter 5g

Warm water 130g

Starch 30g

White sugar 30g

An appropriate amount of red bean filling

10 strawberries

1. Soften the butter, put sugar, butter, glutinous rice flour, starch, water, and milk powder, and mix well into a paste.

2. Steam in a pot for twenty minutes.

3. Use a non-stick pan to fry 100g of glutinous rice flour. No need to put oil, dry fry until light yellow. This is used to make hand powder, to prevent glutinous rice skin-stained hands.

4. Wash the strawberries, dry the water and set aside.

5. Take about twenty grams of red bean paste, pinch it into a circle and wrap the strawberries into it.

6. Take the steamed glutinous rice paste and pinch it into a circle of suitable size, and roll it out with a rolling pin.

7. Then knead it with your hands, cover the strawberries with the same size as a bun skin, and close it at the bottom.