What are turnips and what are nutritious when cooked? 5

What I often make is fried radish strips, and you can also make fried shredded radish, vermicelli, and put some dried shrimp.

Porridge with radish and white rice is very nutritious.

Radish is just a condiment, if you want it to be delicious, you can slice it and cauliflower, and the meat will be delicious this way. If it's a radish, it's best to stir-fry it in duck fat! It's nutritious too!

Radish and brisket, lamb. You can also put shrimp and stir-fry it together, which is very delicious. I often fry it like this, and I want green radish.

Pork ribs, big bones can be, I often make them to eat, and they are very fragrant when they are light.

Cook the radish for 15-30 minutes.

Generally speaking, the radish can be eaten after boiling for 15-30 minutes, at this time the radish is preserved in more nutrients, after the process of high temperature cooking, the radish that has been cooked for too long has lost more nutrients, so the longer the radish is cooked, the more nutrients are lost.

Radishes that have been boiled for a longer time have a softer taste, so if they are eaten by the elderly or children, they can be boiled for a longer period of time. If you want to cook the radish faster, you can choose to cook it in a pressure cooker, or just cut the radish a little smaller, which can effectively shorten the time and taste better.

How to pick turnips.

1. Look at the tail of the radish.

The tail of the radish is thick and thin, and the difference is very large, so when choosing, you should choose the kind with a thin tail and fewer roots, so that the radish has more moisture and a crisp taste. And the kind of radish with a thick tail, many roots, or a poor transition from the body to the tail should not be chosen, this kind of radish does not grow strong, lacks moisture, may have bran inside, or has a hollow return limb.

2. Look at the leaves of the radish.

There are two kinds of leaves on the top of the radish, one is the native leaf that the radish comes with when it grows in the soil, this kind of leaf is darker in color, generally dark green, such a radish is fresh and has more water. There is also a kind of leaf is postergeneous, that is, the new shoots that grow during the storage of the radish, this kind of leaf is generally empty and yellow, such a radish is stored for a long time, not fresh, and these shoots will absorb the water in the radish, so that the radish becomes bran, so do not buy.

3. Look at the surface of the radish.

Fresh radish generally has a smooth and watery surface, and this radish has enough moisture and a crisp and delicious taste. If you find that the surface of the radish is not smooth, the skin shrinks and wrinkles, or the skin is damaged and dark, then this kind of radish is stored for a long time and loses moisture, so don't choose.

When it comes to turnips, we are all familiar with it. It also has a nice name called Little Ginseng. Radish also has aerating properties.

We usually make radishes, which are usually cold dressing, hot fried shredded radish, and fried vegetarian radish balls.

So, how can radishes be delicious, healthy and nutritious?

First of all, we have prepared the following materials:

300 grams of radish, 15 dried shrimps, 1 green onion, 150 grams of flour, 2 eggs.

Excipients: a little salt, an appropriate amount of oil, an appropriate amount of pepper noodles and water.

Production method: 1. Pour the flour into the basin, add an appropriate amount of water in batches, mix the flour into a paste first, and then adjust.

2. Shred the radish and add an appropriate amount of salt to marinate to taste.

3. Add two eggs to the batter, add water to make a paste, and the shape is similar to that of yogurt.

4. Chop the shrimp and put it in the batter, control the moisture of the pickled radish shreds, and also put it into the mixed batter. Add Sichuan pepper noodles and chopped green onion and mix well.

5. Put a small amount of oil in the pot, put in a spoonful of batter, turn the pan, and let the batter naturally spread out into a cake similar to a pancake. Remember, be sure to sear over low heat, set and turn over until both sides are done.

Cooking carrots can increase the absorption rate of minerals and vitamins by 40%, and the longer they are cooked, the higher the absorption rate of related nutrients.

Experiments have proved that when carrots are fried with a sufficient amount of cooking oil, the digestion and absorption rate of carotene can reach 90%. But this legendary best way to eat carrots is actually not the best. If carrots are stewed in a pressure cooker, the preservation rate of carotene is as high as 97%.

Carrots are rich in vitamins, including vitamins A, K, E, B2, B3, B6, C, as well as phosphorus, potassium, folic acid, - carotene, which can help people fight certain cancers.

White radish broth: White radish is stewed with various meat foods, such as chicken, duck, pork, and you can also eat mutton, beef, etc. This kind of meat has a lot of protein content and also contains a variety of minerals.

Yes. Whether carrot nutrition is well absorbed mainly refers to the carotene in it. Carotene is fat-soluble, so oils and fats are needed to help with their absorption.

Generally speaking, we put oil in cooking dishes, so cooked carrots usually have oil, so in this sense, cooked carrots are indeed very nutritious.

Cooked carrots still have a unique advantage, after the food is heated, the food cell wall will be ruptured and dissolved, which is conducive to the dissolution of -carotene in the cells, which is widely in contact with the oil and absorbed by the body.

In general, carrots are best eaten cooked, and a small amount of cooking oil is added, if they are eaten raw, such as cold shredded radish, adding an appropriate amount of sesame oil and stirring will improve the absorption rate of carotene.

A few days ago, I always had a bad cough, and then the old man at home let me drink radish boiled water, saying that it was okay to ** my symptoms, and then it really improved, here I will share with you what is the effect of radish boiled water.

1.Efficacy.

1. There are many effects of radish boiled water, the most common one is that it can be sterilized and disinfected, and if you drink more in winter, it can also prevent the occurrence of colds, so it is recommended to drink more white radish boiled water in winter, which can sterilize and prevent colds.

2.Efficacy.

Second, usually drink more white radish boiled water can promote the body's digestive system, but also has a strong anti-inflammatory effect, but also can enhance the body's immune function, radish is rich in vitamin C and trace element zinc, help to enhance the body's immune function, improve disease resistance.

3.Efficacy.

3. White radish boiled water can decompose nitrosamines, carcinogens in other foods, thus playing an anti-cancer role. It is also very helpful for chest tightness and asthma; So in our lives we can drink more.

Precautions. There are many effects of boiled radish water, but we still have to pay attention to the fact that when taking traditional Chinese medicine, it is best not to drink boiled radish water, which will affect the efficacy of the medicine.