StemExtremely nutritious, besides containing vitaminsA, and vitaminsC, but the content ofcarrotsis higher thanspinachand contains abundant calcium, iron, so the stem is also called "supplement" of iron and calcium.This "supplement" is not only rich in nutritional value, but also has high medicinal value. In addition, the stem is very easy to cook. The most common way to cook the stem is to stir-fry the stem.Stir-fried stem is not only time-saving and labor-saving, but also tastes delicious.For those who like to eat stem, stir-fried stem is a vegetable, but it can well preserve the original taste and aroma of the stem. For those who like the stem, stir-fried stem is a delicious dish!The method of stir-fried stemStem is a very common green vegetable, and those who like it really like it. Those who don't like it don't like it. The stem has the effects of appetizing, strengthening the spleen and stomach, lowering blood pressure, and nourishing the brain.

Eating stem regularly can effectively treat cough with a lot of sputum, spleen and stomach discomfort, memory decline, and habitual constipation.

So, what are the ways to cook stem that have such effects?Method oneIngredients: 500g of stem, 3 garlic cloves, appropriate amount of oil and salt

Method:

1 Soak the stem in water for half an hour to remove mud and dirt, then cut off the old leaves and stems, and drain the water.

2 Slice the garlic cloves.

3 Add oil to the pot and sauté the garlic until fragrant.

4 Add the stem and stir-fry over high heat.

5 Add appropriate amount of salt and cook until the stem softens.

Tips: The stem cooks quickly, so stir-fry over high heat. You can also add appropriate amount of

soy sauce

to adjust the taste.Method twoIngredients: Stem,

carrots

, garlic,white sugar, soy sauce, salt,chicken brothand fragrancevinegarand peanutsoil，Method:1 Wash and cut the stem into small pieces, and arrange it on a plate.

2 Grate the carrots into thin strips, and slice the garlic.

3 Heat a little peanut oil in a frying pan, and sauté the garlic until fragrant.

4 Add the carrots and stir-fry.

5 Add the cut stem and stir-fry together.

6 When the stem is cooked and slightly browned, add a little soy sauce, white sugar, salt, and chicken broth to adjust the taste. Before serving, drizzle a little fragrant vinegar to enhance the flavor.

5. Chop the taro greens and stir-fry with other ingredients.

6. When the taro greens turn color, add a small amount of soy sauce, sugar, salt, and chicken broth for seasoning. Before serving, drizzle with a small amount of vinegar for added flavor.

7 Stir-fry and serve.

RecipesTips: Carrots contain fat-soluble vitamins, so you must stir-fry them to make them more nutritious!

Nutritional value of stir-fried stem

Stem is a unique vegetable, and those who like it really like it. Those who don't like it can't accept the taste of stem. But as the saying goes, "carrots and cabbage, each has its own preference", although stem is not everyone's favorite food, but it cannot hide its nutritional value. Let's take a closer look at the nutritional value of stem.Stem is extremely nutritious, besides containing vitamins A and C, the content of carrot is higher, and it contains abundant calcium, iron, so stem is also called "supplement" of iron and calcium.The nutritional value of stem may exceed people's imagination. It is very effective for nourishing the liver and kidneys. In general, it can nourish the liver and kidneys, promote urination, and especially has a good effect on eliminating edema.In addition, since stem contains a lot of carrot, for those who don't like carrot, you can supplement a little stem.In addition, the abundant fiber in stem is also very effective in promoting intestinal peristalsis and relieving constipation.

The special flavor oil in stem can help to open the center and relieve the gas, and it can also increase appetite. In addition, the coarse fiber in stem can promote intestinal peristalsis and relieve constipation.Stem is extremely nutritious, besides containing vitamins A and C, the content of carrot is higher, and it contains abundant calcium, iron.

Stem can be eaten raw, stir-fried, or added to soup.When stir-fried, you can also add minced garlic, which will have a different flavor.Medicinal value of stir-fried stemStem may not be a very familiar vegetable for people. It is actually the stem and leaves of a herbaceous plant, called "stem", "grass", and "flower".It is widely cultivated in most regions of China.The stem and leaves are harvested in winter, spring, and early summer, when they are tender. Wash and use them fresh.

So, what are the medicinal values of stir-fried stem that can be eaten and used as medicine?

Stem is pungent and sweet in taste, with a flat nature (slightly cold when usedोहित).It is not suitable to eat with certain foods with cold nature, such asstrawberryandwatermelonand sweet potatoand so on.

Stem is also not suitable to be eaten with beef liver. Beef liver contains a lot of nutrients, but it is not suitable to eat with stem, because stem contains a lot of dietary fiber, which can interfere with the absorption of nutrients in beef liver, such as iron and copper, and reduce the health benefits of beef liver and stem.Can help eliminate phlegm and cough, clear the head and relieve stomach discomfort, and promote urination.Taro greens have the ability toclear bloodnourish the heart, lower blood pressure, and moisten the lungs.It contains volatile essential oils and choline, which have the effects of appetizing and promoting digestion, lowering blood pressure and nourishing the brain. It also promotesproteinmetabolism, which helps in the breakdown of fat.Regularly eating taro greens can be very beneficial for people with cough, excessive phlegm, indigestion, memory loss, and habitual constipation.The following are specific examples of the therapeutic value of taro greens:

1. Aids digestion, promotes bowel movement, and relieves discomfort.Taro greens contain special-smelling volatile oils, which can help to soothe the stomach, aid digestion, increase appetite, and its coarse fiber helps to promote intestinal movement and relieve constipation.

2. Clear blood, nourish the heart, and moisten the lungs.Taro greens contain a wealth of vitamins, carotene, and various amino acids, with a sweet and bland taste. They can nourish the heart and calm the nerves, moisten the lungs and promote liver health, stabilize emotions, and prevent memory loss.In addition, the aroma of taro greens can dispel phlegm and relieve toxins.

3. Promotes urination and lowers blood pressure.Taro greens contain a variety of amino acids, fats, proteins, and a high amount of minerals such as sodium and potassium. They can regulate body fluid metabolism, promote urination, and eliminate edema.Taro greens contain volatile essential oils and choline, which have the effects of lowering blood pressure and nourishing the brain.

Selecting ingredients for stir-fried taro greens

Taro greens andTaro stemsare common vegetables in northern China. They are readily available year-round. Stir-fried andcooked in a potare very popular.Some people simply like the taste of taro greens, so they have a strong preference for taro greens.However, do we only look at "appearance" when buying taro greens?Of course not. There are also techniques to consider when selecting taro greens. Below, let's learn about the way to select taro greens!

Taro greens are also called taro.There are two types of taro in vegetable markets: those with pointed leaves and those with round leaves.Taro greens with pointed leaves are also called small-leaf taro or flower-leaf taro. Taro greens with round leaves are also called large-leaf taro or plate-leaf taro.Taro greens with pointed leaves have small leaves, have many veins, and have a chewy texture. However, they have a strong aroma.Taro greens with round leaves have large leaves, have shallow veins, and have a soft texture.They tend to sprout in spring, so avoid buying those that have sprouted.Taro greens are relatively pest-free and have low pesticide contamination. The best consumption period is from 10 to 12 and 3 to 4 months.

1. Select the variety

Taro greens in the vegetable market are usually available in two types: those with pointed leaves and those with round leaves.Taro greens with pointed leaves, also called small-leaf taro or flower-leaf taro, have small leaves, have many veins, and have a chewy texture. However, they have a strong aroma.Taro greens with round leaves, also called large-leaf taro or plate-leaf taro, have large leaves, have shallow veins, and have a soft texture.

2. Observe the color

Taro greens are best when they are fresh and green.Avoid choosing taro greens with yellow leaves, wilting leaf tips, or even blackened and shrunken leaves. Also, if the stem or cut surface is brown, it means that they have been stored for too long.

3. Observe the stem

Choose taro greens with short stems and a moderate thickness.Generally, the shorter the stem, the fresher the taro greens. Taro greens with thick and hollow stems are usually over-grown, with thick and hard leaves.

In addition, taro greens tend to sprout in spring, so avoid buying those that have sprouted. It is better to choose those without flower buds.Summarizing the above points, we can summarize the key points for selecting taro greens as follows: When buying, choose fresh, green, tender taro greens. There should be no yellow, rotten, or diseased leaves. It should not be sprouting or have flower buds, and it should be clean.

Precautions for cooking taro greens

There are many ways to cook taro greens, but the most common and easiest way is to stir-fry taro greens. Stir-fried taro greens retain the original flavor and freshness of taro greens. For those who like taro greens, stir-fried taro greens is a very delicious home-cooked dish.However, taro greens are not suitable for everyone.So, what are the precautions for stir-fried taro greens?

Suitable for consumption: Suitable for people with high blood pressure, constipation, phlegm, cough, yellow and sticky sputum, anemia, or fractures.It is also suitable for cooling down in summer and for people with poor digestive function, bloating, bad breath, and irregular bowel movements.

Not suitable for consumption: Those with loose stools should not eat taro greens, as it is phlegm and causes fire, and should not be consumed in excess.

Combination and restrictions:

Taro greens +Soy sauceTaro greens have a unique flavor, but not everyone can accept it. If taro greens are cooked with soy sauce, the color of the dish will not be good, and for people with sensitive digestive systems, it may also cause stomach discomfort. Therefore, it is best not to add soy sauce when cooking taro greens.

Taro greens + cold fruits: According to traditional Chinese medicine, taro greens have a sweet and bitter taste. It is best not to eat it with certain cold fruits, such asStrawberriesWatermelonsGuavaetc., to avoid causing digestive discomfort and diarrhea or abdominal pain.Taro greens +Beef liver

Taro greens contain a lot of dietary fiber, which will interfere with the absorption of minerals such as iron and copper in beef liver. It will reduce the therapeutic effects of taro greens and beef liver.Beef liver|Amaranth contains a lot of dietary fiber, which can interfere with the absorption of minerals such as iron and copper in beef liver, reducing the therapeutic effects of amaranth and beef liver.