Summer radish body treasure: don't lose the leaves, fresh and nutritious, dumplings are more fragrant, it's a pity that you don't know how to eat!

Radishes Fuhe Health

Updated on: 08-0-0 0:0:0

In summer, there is one seasonal vegetable that attracts the most people, and that is radish. Not only is it crisp and sweet, but it is also rich in nutrients such as carotene, fiber and vitamin C. What's more, it has many benefits for human health, such as laxative, heat clearing and detoxification, diuresis and swelling, and stomach and appetizing. However, many people eat only the rhizomes and discard the leaves. In fact, the leaves of radish are also a treasure, so I will give you a detailed introduction today.

1. Why is it suitable to eat radish in summer?

As the old saying goes, "eat radish in winter and ginger in summer", after countless years of testing, this is indeed experience. But in fact, everything is not absolute, and eating radish in summer is also an excellent choice. Radish is a seasonal vegetable in summer, its water is particularly sufficient, crisp and delicious, each 100 grams are rich in carotene, fiber and vitamin C and other nutrients, for promoting digestion and improving constipation has a significant effect.

Second, the nutritional value of radish leaves

The leaves of radishes, also called radish corns, belong to green vegetables. It is rich in carotene, vitamins, anthocyanins, cellulose, and various minerals. Compared to the rhizome part, the leaves are not inferior in terms of nutrients.

Main nutrients and functions:

Carotene: Helps improve eyesight.

Vitamin C: Boosts immunity.

Anthocyanins: have antioxidant effects.

Cellulose: promotes gastrointestinal peristalsis and prevents constipation.

Minerals: such as potassium, calcium, magnesium, etc., which contribute to cardiovascular health.

3. A variety of delicious practices for radish leaves

Fresh and tender radish dumplings

Material Preparation:

Radish leaves

Pork

leek

Pepper

Light soy sauce

Dark soy sauce

oyster sauce

Egg

Finely chopped green onion, minced ginger, salt

Steps:

Handling radish dumplings: Remove the old leaves, leaving only the fresh leaves, wash them and blanch them for a few minutes to remove the spicy and astringent taste. Blanch the water in cool water, squeeze out the water and chop it for later use.

To make the minced meat: Ground the pork belly, add pepper, light soy sauce, dark soy sauce and oyster sauce to taste, then beat in the eggs, stir well and marinate for 10 minutes.

Mix the filling: Pour the finely chopped radish tassels and leeks into the meat filling, add an appropriate amount of cooking oil and stir well, add chopped green onions, minced ginger and salt, and stir well.

2. Stir-fry the radish seeds

Material Preparation:

Radish stalks

Minced garlic

salt

cooking oil

Steps:

Blanching: Blanch the cleaned radish tassels to remove the spiciness.

Stir-fry quickly: Heat the oil, add minced garlic and stir-fry until fragrant, then pour in the blanched radish seeds, stir-fry quickly, and finally add salt to taste.

3. Chilled radish dumplings