Chinese quince: useful properties, cooking recipes

Many lovers of unusual, ornamental trees and shrubs have long been familiar with the Chinese quince. It belongs to a well-known family and has several similar relatives. For example, common quince is widely used in cooking and is more common. But this species has been isolated for some time into a separate genus - pseudoconcedia. Chinese quince has very good taste characteristics, it is successfully used in cooking.

Description

What is this plant attractive for? Chinese quince is a medium-sized tree that can reach a height of 2 meters. This plant always has a curved trunk and a very dense crown. Under the oval leaves with carved edges during the flowering period, the pale pink petals of the inflorescences are barely visible. But the main ornament of this tree is its fruits. They have an oval shape and, with proper care, can reach 17 centimeters in length and weigh up to 1.5 kilograms. The peculiarity of the fruit is a very strong, pleasant aroma. They contain many essential oils. They are often used to make compote and jam a special flavor and taste.

Beneficial features

In China, the fruits of this tree are called "fruits of longevity." Their use is very useful for the body. Chinese quince contains much more vitamin C than lemons and oranges. In addition, the fruits of the tree contain a large number of vitamins A, B, E and nicotinic acid. The value of this fruit can not be said. The fruits have a slightly sour taste and an amazing aroma. They normalize the work of the spleen and stomach, soothe the liver, relax the muscles. They are successfully used to relieve spasms, pain in the lower back and joints, as well as with swelling. A good influence of Chinese quince rheumatism, injuries, bruises, sprains, avitaminosis and poisoning. Fruit tree is a strong allergen, so they should be used with caution in allergies.

Application

Collection of fruits occurs as they mature. Quince can be kept for a very long time if the necessary conditions are met. Fresh fruits are rarely used for food. They have a very rigid structure. Chinese quince is usually brewed or baked. Also, fruits are used in the preparation of jams, jam, jam, jellies, compotes and juices. Because of the fragrance of fruits and a large number of essential oils, they are added to sauces to meat dishes. Very widely this fruit is used in dishes of Central Asian and Caucasian cuisine. Looks good quince lobules in dried and dried. To do this, they are peppered with sugar and stored for a while at room temperature. After that, the slices are boiled in syrup and dried in the oven.

Quince in cosmetology

Chinese quince, whose properties are used in cosmetology, has antiseptic and drying effect. Masks from this plant nourish the skin, improving its quality. For their preparation, the flesh of quince is ground and mixed with additional ingredients. These can be vegetable oils, starch, oatmeal, egg yolk or various cereals. Depending on the composition of these masks can be used for various types of skin.

The fineness of cooking jam

Simply amazing is the jam from Chinese quince. It has a beautiful honey color and a delightful aroma. But even the preparation of such an easy, at first glance, delicacies has its own subtleties. First, it is the quality of the fruit, which must be ripe and intact. It is better to take slightly unripe fruit. Secondly, a large role is played by the cooking vessel. It is better if it is a wide basin, copper or stainless steel. The third condition is the mandatory removal of the foam that forms during cooking. And, finally, this is the right degree of preparedness of the jam. If you digest it, then the taste of dessert will become worse, and if not, it will not be stored for long. The syrup should not be too liquid (this is when the drop spreads over the surface of the saucer). If the syrup is too dark, it means that it was digested.

Jam from Chinese quince

Chinese quince is very juicy, so when cooking jam you can not add water. One kilogram of fruit should take 1.2 kilograms of sugar. To make it easier to cut quince with lobules, it must be poured with boiling water for 10 minutes, and then immediately transferred to cold water. We put the finished pieces into a suitable container and cover them with sugar. Fruit should give juice, it can take several hours. Only after this you can start cooking jam. We put the container on the fire, making the fire moderate. When the sugar dissolves, you need to boil it for 10-15 minutes. Then turn off the fire and leave the jam to infuse for 10-12 hours. After this, put the container again on the fire. At this point, you can add 300-400 grams of peeled and sliced apples. Jam from this will only taste better. Now cook the delicacy until ready, until the syrup thickens, and the fruit will not become transparent. We pour jam into jars and close it with lids. Aiva, recipes for the winter from which are not difficult, not only tasty, but also useful.

Compote from Chinese quince

What to cook from Chinese quince, except jam? Despite the fact that this fruit is not very popular, it is used in many dishes. Very often housewives harvested compote from quince Chinese or simple. Drink is not only delicious, but also useful. Quince contains many vitamins, some of which remain after treatment. The most laborious process in the preparation of compote is slicing. The fruits of this fruit are very firm, but if they are pre-poured with boiling water for 10 minutes, then it will be easier to cut them with lobules. To prepare, take a kilogram of quince, two liters of water and 400 grams of sugar. Fruits should be thoroughly washed (you can use a not very rigid brush). Then cut them into slices, removing the core. Peel is not removed, as it will give the compote an unusual flavor. Then we put a pan of water on the fire and add sugar to it. When the syrup begins to boil, put the quince in it. Cook it for about 7 minutes. In prepared banks, lay out the lobes of quince and fill them with syrup. Close the containers with lids, cool them and move them to a cooler place. Chinese quince, the recipes of which will be your favorite, has an incredible aroma and taste, which saturates every dish.

Compote of apples and quince

These fruits are very well combined, forming a magnificent tandem. The compote is delicious and full. Take half a kilogram of apples, 400 grams of sugar, a liter of water and half a kilogram of Chinese quince. You can take other varieties, but this one is more fragrant. Apples and quinces are cut into slices, removing the seeds. To make the fruit not darkened, they can be put in water with a small amount of lemon juice or salt. Pre-slice quince boil in boiling water for about 10 minutes. Then we spread it and apples in jars. Separately, we prepare syrup from water and sugar and fill them with fruit. Banks are closed with metal covers and after cooling we move to a cool place.

Meat with quince

This fruit is very often used in the preparation of dishes from beef, mutton and poultry. A good combination of quince and pork. For cooking, take 400 grams of meat, one onion, 400 grams of quince, vegetable oil , spices and salt. To begin with, it is necessary to cut the quince into slices and fry them from each side to a ruddy crust in a frying pan with the addition of vegetable oil. At the same time, the fruit is salted and peppered. Then lay the prepared quince aside. After that, cut the meat into small portions and fry them in the same oil that remains from the preparation of quince. After that, we shift the meat into a saucepan and add salt and pepper to it. On top put the fried onions and pour a little broth, water or wine. The meat must be cooked until prepared. Then add to it a quince, the necessary spices and leave on the stove, making the fire minimal, about another 20 minutes. Aromatic and appetizing meat with a quince is ready.

Chicken baked with quince

Slices of quince, impregnated with meat juice, are not only tasty, but also beautiful. For cooking, you need a chicken (2 kilograms), two medium quinces, one lemon, coriander, salt, pepper, some Provencal herbs, an average head of garlic and ground paprika. All spices and spices can be taken in arbitrary proportions.

Prepared chicken carcass poured with lemon juice outside and inside and leave for 10-15 minutes. After that, mix all the spices and rub them well with meat. Inside the carcass we lay a quince, which we previously cut into slices, and a whole head of garlic. After that, sew the belly of the chicken with threads and rub it with a mixture of sour cream (2 large spoons) and mustard (one small spoon). We place the carcass in a bag for baking, without forgetting to pierce the holes for the exit of steam, and we send it to the oven.

The hen will be ready in about an hour. The main ingredient will be meat, and a nice addition - quince. Recipes for winter festive and everyday with the addition of this fruit is an opportunity to surprise your loved ones with something new and unusually tasty. And given the useful properties of quince, these culinary creations can also be called curative.