As early as "Book of Songs" there is a record about radish. People often say that “winter radish eats ginger in summer and stays healthy all year round.†There are also many varieties of radish. The common ones are red radish, green radish, white radish, and water radish.
China is the hometown of radish and has a long history of cultivation and use. As far back as "The Book of Songs", there is a record about radish. People often say that “winter radish eats ginger in summer and stays healthy all year round.†There are also many varieties of radish. The common ones are red radish, green radish, white radish, and water radish. However, consumers are confused, since they are all radish, which is better?
Four kinds of radish have their own nutritional strengths
Carrots, also known as carrots, contain a lot of carotene, as well as a wealth of alanine and other nine amino acids and calcium, phosphorus, iron and other minerals. Carotene contained in carrots has a significant effect on protecting eyesight and promoting children's growth and development. Carrots are eaten raw and nourishing, cooked and eaten. Among them, carotene is a fat-soluble substance, and oil frying is the best way to eat, and its nutrients can be fully absorbed. Carrots are washed and peeled and chopped into chunks and chicken or pork bones are chopped into soup to increase nutrition.
White radish contains protein, fat, and abundant calcium. It is also rich in vitamins, minerals such as phosphorus and iron. The "Compendium of Materia Medica" calls it "the most favorable person in vegetables." White radish raw promote digestion, cooked to eat qi. When raw, its spicy ingredients can promote gastric secretion, adjust gastrointestinal function, there is a strong anti-inflammatory effect, but also cough. With chicken, pork, lamb stew to eat, you can Qi gas.
Green radish amylase, protein, potassium and other minerals are high in content, with spleen, prevention and treatment of phlegm, dry mouth and thirst and other effects. Every 100 grams of water radish contains 8 grams of protein, 45 milligrams of vitamin C, and a rich dietary fiber. With diuretic, Xiaoshi and other effects. These two radishes are usually eaten raw, sweet and spicy, crisp and pleasant.
In fact, the four types of radish nutrition are not bad, each has its own "strength". From the perspective of Chinese medicine, white radish can replenish Qi and Shun Qi; red radish can replenish the heart, promote blood and nourish blood, and patients with cardiovascular and cerebrovascular diseases can eat more; green radish can clear away heat and relieve liver, while water radish has particularly good diuretic function. Everyone can choose the most suitable one according to their own physique.
Four radish recipes
French carrot soup
First, prepare 50 grams of carrots, 50 grams of celery, 50 grams of potatoes (yellow), and 10 grams of basil leaves. Salt, pepper, monosodium glutamate, scallion, lemon, cream amount. Wash carrots and potatoes, peel and cut into small oils and fry them for cooking; celery is washed and cut into pieces; basil leaves are cut and chopped; boiled water is boiled; vegetables are cooked and fished out; Stir with a stirrer, put it back into the soup to boil, add salt, pepper, lemon juice, sprinkle with basil, add appropriate amount of sour cream and stir.
Rock Candy Radish Drink
Wash the white radish, wipe the water, cut a knife in the upper 1/3 of the radish, put the upper 1/3 on one side, empty the lower center with a knife, and put rock sugar in the hollow. Then cut off the 1/3 white radish cover and fix it with a toothpick. Put the radish in a sealed jar and store it in the refrigerator. Take it out after five or six days. Open the radish and the crystal sugar in it has turned into gravy. Pull out the juice, add a little honey, you can make rock candy radish drink.
Sea bream with green radish
Prepare 500 grams of jellyfish, 200 grams of green radish, salt, green onions, pepper, sesame oil, and a small amount of MSG. First, the green radish peeled and the jellyfish skin were washed, cut into filaments; jellyfish skin soaked with cold water, green radish with salt and mix well pickled for a moment, squeezed together with moisture into the basin, add salt and monosodium glutamate and mix; Onion cut into chopped green onion; set the fire on the pot, add sesame oil till Qicheng hot; add the pepper to blow out the fragrance and then go to the pepper; remove the fire and put it in the green onion to fry; pour into the pot with shredded shreds and green radish , mix well and serve.
Water radish pig liver soup
Prepare the water radish, cooked liver, and the amount of vermicelli, and then slice the radish with the skin, slice the liver, reserve the hot oil in the pot, and stir the onion ginger, put it in the liver, add the wine, and stir fry for several times. Add radish slices and continue to fry for half a minute. Pour half of the bone soup, half the water, not all the ingredients. After the fire has boiled, switch to medium heat for about three minutes, add the fans, and continue firing for about three minutes. Add appropriate amounts of old vinegar, chicken essence, sesame oil and parsley. Stir the pan with a little stirring.
Mixed red and white radish is taboo
Red and white radishes cannot be eaten together. Cooking methods that use carrots and white radishes together with cool dishes or stew together can result in a decrease in the nutritional value of one of the radish. In addition, this cooking method will induce a "civil war" because white radish has a high content of vitamin C, while carrots contain a decomposing enzyme that fights vitamin C and can destroy vitamin C in white radish. When the two meet, the loss of vitamin C in white radish is severe, and its nutritional value is naturally greatly reduced.
In addition, the white radish is best eaten raw if it is to better serve its digestive and anti-cancer therapeutic effects. Carrots, on the other hand, are rich in beta-carotene, which is converted into vitamin A in the human body. Vitamin A and beta-carotene have the ability to promote the formation of photo pigments in the eye, and can prevent night blindness, enhance the ability of the eyes to identify color, but also improve the eyes fatigue and dry eyes. However, when carrots are eaten raw, more than 70% of the carotene cannot be absorbed.
The two most edible methods of carrots are:
First, after the carrots are cut into pieces and seasoned, they are stewed together with meat, preferably in a pressure cooker. This reduces the contact between carrots and air, and the preservation rate of carotene is as high as 97%.
Second, cut the carrots into slices and fry them with sufficient amount of cooking oil. The absorption and utilization of carotene can reach 90%.
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