建議中老年要多吃，人人吃得起，現正當季

荔枝，堪稱水果中的珍寶，它可是補陽的純陽之果子。在眾多水果里，荔枝有著獨特的營養價值和藥用功效。其果肉鮮嫩多汁，味道清甜可口，每一口都仿佛能讓人感受到大自然的饋贈。

對于中老年人來說，荔枝更是一種不可多得的滋補佳品，是初夏純陽果。

而且，荔枝還有一個很大的優勢，那就是人人都吃得起。相較于一些昂貴的滋補品，荔枝的價格相對較為親民，普通家庭都能夠承受。無論是在超市、水果店，還是在街頭的水果攤，都能輕松買到新鮮的荔枝。

更值得一提的是，現在正是荔枝上市的季節。此時的荔枝新鮮飽滿，口感最佳。那一顆顆紅彤彤的荔枝掛在枝頭，宛如一個個小巧玲瓏的紅燈籠，十分誘人。剝開那層薄薄的外殼，露出晶瑩剔透的果肉，咬上一口，甜美的汁水在口中四溢開來，讓人回味無窮。所以，建議中老年人在這個季節不妨多吃一些荔枝，享受這份美味與健康。

荔枝的正確吃法

新鮮剝皮直接吃，清甜多汁

鹽水泡 10 分鐘再吃，降火不上火

早晚少量食用，溫補效果最好

民間才有“一顆荔枝三把火”的說法。所以，它絕對不建議“多吃”，尤其是對于中老年人來說，怎樣吃荔枝才健康又不上火？

如果你實在抵擋不住這份甜蜜，可以試試這兩個小妙招來“降降火”：

1鹽水浸泡法： 剝掉外殼后，把荔枝果肉在淡鹽水里浸泡十幾分鐘再吃。這樣不僅能降低燥熱，還能讓甜味更有層次感。

2搭配涼性食物： 吃完荔枝后，可以喝一點綠豆湯、冬瓜水，或者吃點黃瓜、苦瓜等涼性的蔬菜來平衡一下體內的熱氣。http://hnbjsj.com/Article/details/40898.shtml
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荔枝正當季，除了洗干凈直接剝殼吃，其實還有很多既美味又能“降火”的隱藏吃法。這就為你解鎖幾種讓荔枝更好吃、更健康的打開方式：

第一；荔枝咕咾肉

水果的清甜果酸完美中和了油炸肉的油膩，咬開還能爆汁，口感層次超級豐富。

食材： 豬里脊肉、新鮮荔枝 10-15顆， 青紅彩椒 各半個（切塊，配色好看）、洋蔥 少許（可選） 料酒 1勺、生抽 1勺、白胡椒粉 少許、雞蛋 1個、玉米淀粉 適量，糖醋醬汁（提前調好）： 番茄醬 3大勺、白糖 1-2勺（根據口味調整）、白醋或米醋 2勺、清水 3勺、少許鹽、1小勺淀粉。將所有材料混合均勻備用。

做法：1處理荔枝和配菜，將新鮮荔枝剝殼去核，果肉如果比較大可以對半切開，保持完整備用。青紅彩椒洗凈切成和荔枝差不多大小的方塊。http://m.hnbjsj.com/Article/details/08783.shtml
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2豬肉洗凈切成2厘米左右的小方塊，放入碗中加入料酒、生抽、白胡椒粉抓勻腌制15分鐘。接著打入一個雞蛋抓勻，再分次加入玉米淀粉，讓每一塊肉都均勻地裹上一層粘稠的淀粉糊

3炸肉（關鍵酥脆步驟），鍋中倒油，燒至六成熱（筷子插進去周圍冒密集小泡）。將肉塊一塊塊下入鍋中，中小火炸至定型、表面微黃后撈出。

4升高油溫至八成熱，倒入剛才炸過的肉塊進行復炸。大火炸20-30秒，直到肉塊變成誘人的金黃色且外殼酥脆，迅速撈出控油。

5鍋里留少許底油，倒入提前調好的糖醋醬汁，小火加熱并不斷攪拌，直到醬汁變得濃稠起泡。先倒入青紅彩椒塊快速翻炒幾下斷生，接著立刻倒入炸好的酥肉和荔枝果肉，轉大火快速翻炒，讓每塊肉和荔枝都均勻裹上醬汁，即可關火裝盤！

第二：荔枝冬瓜排骨湯

荔枝冬瓜排骨湯，絕對是初夏餐桌上讓人眼前一亮的“隱藏王者”！荔枝純陽補陽氣、暖氣血，冬瓜清熱祛濕消水腫，一溫一涼相互中和，不上火不寒涼，中老年喝補陽祛濕、健脾安神，安穩過初夏http://hnbjsj.com/Article/details/89636.shtml
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食材：豬排骨 400克、新鮮荔枝 8-10顆、帶皮冬瓜 300克，生姜 3-4片、蔥結 1個、料酒 1勺 薏米 一小把（提前浸泡，增強祛濕效果）、枸杞 少許，鹽 適量

做法；1排骨剁成小段，用清水浸泡20分鐘，中途換一次水，盡量泡出里面的血水。冬瓜洗凈，一定要保留綠色的瓜皮（這是祛濕消腫的關鍵），切成稍厚的大塊。荔枝剝去外殼，去掉果核，果肉保持完整備用。

2冷水下鍋放入排骨，加入幾片姜和一勺料酒。大火燒開后撇去表面的浮沫，煮2分鐘左右撈出，用溫水沖洗干凈瀝干備用。

3將處理好的排骨、姜片、蔥結（如果加了薏米也在這一步放入）一起放進砂鍋或燉鍋中。一次性加入足量的熱水，大火燒開后轉小火，蓋上蓋子慢燉40到50分鐘，直到排骨變得軟爛。

4挑出鍋里的蔥結扔掉。先放入切好的冬瓜塊，繼續小火燉煮15分鐘左右，直到冬瓜變成半透明狀。最后，在出鍋前3到5分鐘，再輕輕放入荔枝果肉。

5時間一到，根據口味加入適量的鹽調味（這道湯主打清甜，不需要加雞精或其他復雜的調料）。如果喜歡，可以撒上一小把枸杞點綴增色，攪拌均勻即可關火盛出。

第三：荔枝紅棗糖水

荔枝紅棗糖水，絕對是初夏空調房里的一碗“暖心特飲”！雖然聽起來像是兩樣溫熱食材的疊加，但只要掌握好做法，它不僅不會上火，還能在潮濕悶熱的天氣里幫你驅散體內的寒濕，特別適合體質偏虛寒或者經期后的女性來喝。

食材：新鮮荔枝 8-10顆、紅棗 5-6顆，生姜 2-3片（去腥暖胃的關鍵）、紅糖或冰糖 適量（根據個人口味添加） 枸杞 一小把、桂圓肉 幾顆

做法；1將新鮮荔枝剝殼、去掉果核，果肉保持完整備用。紅棗洗凈，建議切開或者去核，這樣甜味和營養更容易煮出來。

2在砂鍋或小湯鍋中加入適量的清水（約500毫升），放入處理好的紅棗和姜片。大火燒開后，轉中小火慢煮10到15分鐘，直到能聞到濃郁的紅棗和生姜香氣，湯色微微變深。

3將剝好的荔枝果肉（以及荔枝核，如果有的話）放入鍋中。繼續用小火煮3到5分鐘即可。這一步時間千萬不能長，否則荔枝果肉會煮爛，失去鮮嫩的口感，酸味也會跑出來。

4根據口味加入適量的紅糖或冰糖，攪拌至完全融化。如果準備了枸杞，關火前撒進去燜一兩分鐘就可以盛出享用了。