Three recipes are recommended for clearing heat, detoxifying and lowering blood lipids
Red back vegetables, also known as Guanyin vegetables, Angelica vegetables, red Phoenix vegetables, Guanyin amaranth, red back vegetables, purple back vegetables. Compositae. I like to grow up in dark and damp places. The bottom of the leaf is green and the back is purplish red, which is called red back vegetable. Chinese origin is distributed in Guangdong, Hainan g spot vibrator , Fujian, Taiwan and other places. So, what is the effect and effect of eating this vegetable? Next, let's learn about it together.
What's the advantage of eating red back vegetables?
1. Tonifying blood and stopping bleeding
Red back vegetable also has the title of "blood skin vegetable", because it has excellent effect of tonifying blood and stopping bleeding. After eating, people can not only treat anemia, but also treat a variety of internal bleeding diseases, such as stomach bleeding and hematochezia. In addition to its excellent dietotherapy value, red back vegetables can also be used as trauma medicine. when people are injured or other injuries, they can crush them and apply them directly to the affected area to reduce swelling, stop bleeding and relieve pain.
2. Clearing heat and detoxification
The whole grass of red back vegetable can be eaten as medicine. This dish tastes a little spicy, has a cold nature, and has excellent heat-clearing and detoxifying effects. People often eat it, and it can resist the damage of a variety of viruses to internal organs. At the same time, it reduces the probability of human suffering from viral infectious diseases.
3. Treatment of constipation
There are a large number of unsaturated fatty acids in red back vegetables, which can neutralize and decompose excess fat in the human body. affected by its effect, the content of fat in people's blood is greatly reduced, which plays a significant role in the treatment of high fat. In addition, red back vegetables into the human body can also speed up gastrointestinal movement, play the effect of helping hydration, but also reduce the occurrence of human constipation.
4. Reduce blood lipids
It helps to reduce blood lipids, digest and dissolve intestinal qi. It is a vegetable that can be tasted all year round. Modern medicine has proved that red back vegetable is not only rich in hematopoietic iron, but also rich in provitamin a, flavonoids, enzyme activator manganese and so on. Long-term consumption of Xilai has the effects of tonifying blood, inhibiting malignant growth cells and reducing vascular purpura. It has the auxiliary effect of dietary therapy for people who need to replenish blood, tumor patients, osteitis, bronchitis, arteriosclerosis and so on.
Recommend three recipes
1. Red back vegetables with cold sauce
Red back dishes are cooked in hot water, refueling and salt can keep the color soft. In addition, with sugar, vinegar, salt, chicken essence, chili sauce, sesame oil, olive oil as seasoning, pat garlic can increase flavor, the ratio of sweet and sour is about 1:1, after mixing and red back vegetables fully adjusted.
2. Stir-fry red vegetables
The right amount of oil, ginger, garlic rice. Heat the pan over high heat to 60-80 degrees Celsius, add ginger: garlic, stir-fry, add red vegetables, add a small amount of water, stir-fry until ripe.
3. Scrambled eggs with red back vegetables
Take the right amount of red back vegetables, 1 to 2 eggs, disperse the eggs, fry them in a pan, shape and disperse with a spade, put them on a plate (or directly put into the red back vegetables and stir-fry), put the red back vegetables in the pan, stir-fry the eggs, stir-fry them a little, add salt and monosodium glutamate.
How to choose red back dishes?
There are good recipes and good materials are needed. Next, let's talk about how to choose red back vegetables.
The red back dish is soft in quality and easy to break. The cross-section skin is white, and the wood is yellow-white or yellowish brown, showing a radial texture. Anger dildo machine , quarrel, hard work. Large, preferably white with cross-sectional skin color. The mouth root of medicinal red back cabbage is irregular short column, spindle or block, slightly curved, with 2-3 short bifurcations, 1-3cm in length and 0.5-1cm in diameter. The surface is the same as dark brown to grayish black, with irregular wrinkles and fibrous roots or fibrous root scars; there are often stem and leaf residues at the top, covered with several layers of yellowish-brown sheath scales; the middle is usually dilated.
What's the advantage of eating red back vegetables?
1. Tonifying blood and stopping bleeding
Red back vegetable also has the title of "blood skin vegetable", because it has excellent effect of tonifying blood and stopping bleeding. After eating, people can not only treat anemia, but also treat a variety of internal bleeding diseases, such as stomach bleeding and hematochezia. In addition to its excellent dietotherapy value, red back vegetables can also be used as trauma medicine. when people are injured or other injuries, they can crush them and apply them directly to the affected area to reduce swelling, stop bleeding and relieve pain.
2. Clearing heat and detoxification
The whole grass of red back vegetable can be eaten as medicine. This dish tastes a little spicy, has a cold nature, and has excellent heat-clearing and detoxifying effects. People often eat it, and it can resist the damage of a variety of viruses to internal organs. At the same time, it reduces the probability of human suffering from viral infectious diseases.
3. Treatment of constipation
There are a large number of unsaturated fatty acids in red back vegetables, which can neutralize and decompose excess fat in the human body. affected by its effect, the content of fat in people's blood is greatly reduced, which plays a significant role in the treatment of high fat. In addition, red back vegetables into the human body can also speed up gastrointestinal movement, play the effect of helping hydration, but also reduce the occurrence of human constipation.
4. Reduce blood lipids
It helps to reduce blood lipids, digest and dissolve intestinal qi. It is a vegetable that can be tasted all year round. Modern medicine has proved that red back vegetable is not only rich in hematopoietic iron, but also rich in provitamin a, flavonoids, enzyme activator manganese and so on. Long-term consumption of Xilai has the effects of tonifying blood, inhibiting malignant growth cells and reducing vascular purpura. It has the auxiliary effect of dietary therapy for people who need to replenish blood, tumor patients, osteitis, bronchitis, arteriosclerosis and so on.
Recommend three recipes
1. Red back vegetables with cold sauce
Red back dishes are cooked in hot water, refueling and salt can keep the color soft. In addition, with sugar, vinegar, salt, chicken essence, chili sauce, sesame oil, olive oil as seasoning, pat garlic can increase flavor, the ratio of sweet and sour is about 1:1, after mixing and red back vegetables fully adjusted.
2. Stir-fry red vegetables
The right amount of oil, ginger, garlic rice. Heat the pan over high heat to 60-80 degrees Celsius, add ginger: garlic, stir-fry, add red vegetables, add a small amount of water, stir-fry until ripe.
3. Scrambled eggs with red back vegetables
Take the right amount of red back vegetables, 1 to 2 eggs, disperse the eggs, fry them in a pan, shape and disperse with a spade, put them on a plate (or directly put into the red back vegetables and stir-fry), put the red back vegetables in the pan, stir-fry the eggs, stir-fry them a little, add salt and monosodium glutamate.
How to choose red back dishes?
There are good recipes and good materials are needed. Next, let's talk about how to choose red back vegetables.
The red back dish is soft in quality and easy to break. The cross-section skin is white, and the wood is yellow-white or yellowish brown, showing a radial texture. Anger dildo machine , quarrel, hard work. Large, preferably white with cross-sectional skin color. The mouth root of medicinal red back cabbage is irregular short column, spindle or block, slightly curved, with 2-3 short bifurcations, 1-3cm in length and 0.5-1cm in diameter. The surface is the same as dark brown to grayish black, with irregular wrinkles and fibrous roots or fibrous root scars; there are often stem and leaf residues at the top, covered with several layers of yellowish-brown sheath scales; the middle is usually dilated.
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