What kind of vegetables is winter vegetables? What is the right way to eat?

Winter vegetables. It is also called sunflower and winter amaranth.

It is a common green vegetable in winter and spring. Eating it often can clear away heat, smooth the intestines, and have a good relieving effect on constipation. So how to make winter cold vegetables more delicious?

People usually eat green leafy vegetables every day, but only rape, spinach and wheat are commonly eaten.

There are many green leafy vegetables that people don't know, let alone understand its efficacy and function, and winter vegetables are such an existence. Winter cold vegetables, also known as sunflower vegetables, are a specialty of the south, and are only available in April every year, but they are tender and nutritious. Today, I will take you to get to know and understand the winter cold vegetables, see what effects it has, and how to eat it usually.

Efficacy and function1. Improve the body's immunity

Winter vegetables have a delicate and smooth taste, and have a light fragrance, it is nutritious, and people can absorb rich carotene after eating.

and a large amount of vitamin C, in addition to trace elements.

Calcium, iron and zinc and other substances are also the most important existence in winter vegetables, which can not only increase appetite, absorb nutrients, but also improve human body immunity.

2. Clear away heat and remove fire and laxative**

Winter cold vegetables are cold in nature, it can clear heat and go to fire, and can also detoxify, usually people drink some winter cold vegetables, but also quickly relieve hangover, but also prevent hangover.

In addition, winter vegetables are also rich in dietary fiber.

It can moisten the intestines, reduce the body, and the intake of high-calorie foods can play a certain role in preventing constipation at the same time.

How to eat1. Cook porridge

Winter vegetables can usually be used to cook porridge, in the production of the need to remove the winter vegetables, actually only use its young leaves, wash with water and cut into shreds, put oil in the pot to heat, the winter vegetables into the pot stir-fry, and then add salt to enhance the taste, and so it becomes soft after taking out the reserve, the appropriate amount of rice washed with water, add water into the pot to cook until porridge, and then go abroad, before, put the stir-fried winter vegetables in the porridge and mix evenly.

2. Cold dressing

Winter vegetables can also be made into cold vegetables for people to use, when making the fresh and tender winter vegetables, wash them with water, and then blanch them with boiling water, and take them out of cold water immediately after blanching.

After cooling, take out the water and cut it into segments, and then prepare an appropriate amount of garlic soy sauce, sesame oil and edible salt.

and balsamic vinegar and chicken essence, put them together to make the sauce into the processed winter vegetables, mix well and then serve on a plate.

Do you think winter cold vegetables are delicious?

Winter cold vegetables have the effect of clearing lung heat, relieving cough and reducing phlegm, and can be used to cook soup, first we boil a pot of water, and slowly put some condiments such as lard and shrimp oil in it. When the water in the pot boils thoroughly, throw the winter vegetables in and cook them together.

In fact, it is a special dish, and it is generally chosen to be fried, which is relatively healthy, and the taste is also very tender and delicate, which can keep it moist.

The winter vegetables are cleaned, chopped, and then put in an oil pan and stir-fried, which is very delicious.

1. Winter cold vegetables, also known as winter amaranth, also known as water chestnut vegetables, taste smooth and smooth, some people like to eat, and some people are very disgusted. Winter vegetables are eaten from seedlings or young stems and leaves, and the taste is very tender.

2. The general practice of winter cold vegetables is to boil soup or stir-fry, which is relatively nutritious and has certain medicinal value. If you stir-fry, you can stir-fry it with sliced meat, and it is delicious and simple. If you make soup, you can clear away heat and detoxify.

3. However, the nature of winter cold vegetables is relatively cold, and it is not suitable to eat every day, and it is easy to have weakness and dizziness if you eat too much, so women with weak constitution should pay attention not to eat too much. Especially for women before and after menstruation, you must pay attention to the appropriate amount if you want to eat.

As a common wild vegetable, winter cold vegetables have a crisp texture and tender taste, and their nutritional value is very high. Winter vegetables can be fried directly, and after the hot oil pan is boiled, it can be poured directly into the stir-fry; Pour the winter vegetables and tofu into the pot and boil, and then add condiments to make the winter cold tofu soup tender; It can also be marinated with meat and made into minced meat.

Winter vegetables are a common wild vegetable, which is rich in dietary fiber that can promote human digestion. The most common method is to stir-fry the winter vegetables, pick the more tender parts of the winter vegetables, wash them and prepare them, add garlic to the hot oil pan to stir-fry the fragrance, pour the winter vegetables into the stir-fry, and finally add salt and pepper according to personal taste.

Wash the winter vegetables and cut them into sections, cut the tofu into small pieces, put the tofu in a pot and boil, then put in the winter vegetables, add salt and olive oil to taste after the soup boils, turn to low heat and cook for 5 minutes. Donghan tofu soup not only retains the fresh and tender taste of winter's cold vegetables and tofu, but also reduces the loss of nutrients.

Winter vegetables can also be made into meat filling, which can be used to make steamed buns, dumplings and other delicacies. Wash and dry the winter vegetables, then chop the pork, stir together with the winter vegetables, add green onions, ginger and garlic, light soy sauce, oyster sauce, pepper, and salt, stir the head to make a mix evenly and viscous, put it in the refrigerator and take it out when you use it.

You can boil winter vegetables, add an appropriate amount of salt before cooking; You can also chop the winter vegetables and use them to make porridge, preferably when the rice is just ripe; Alternatively, you can blanch the winter vegetables and eat them cold with garlic, light soy sauce, balsamic vinegar and sesame oil.

How to eat winter vegetables

Eating method 1: boiled winter vegetables

It is important to wash the winter vegetables well before cooking them. It is best to soak the winter vegetables in salt water first, and wash them one by one, especially paying special attention to the connection between the vegetable stems and leaves.

Eating method 2: Winter cold vegetable porridge

Winter vegetables are rich in nutritional value, and they are also seasonal vegetables that belong to the cold season. Wash the winter vegetables, chop them, and add them to boil when the boiled rice is just ripe, so that the nutrients of the winter vegetables can be fully utilized.

Eating method 3: cold winter vegetables

In the choice of ways to eat winter cold vegetables, cold winter vegetables are a very good choice. Blanch the washed winter vegetables, add garlic, light soy sauce, balsamic vinegar and sesame oil, and stir well.

The vegetables that are suitable for eating in winter and how to eat them are as follows:

1. Cauliflower. Broccoli has always been on the list of anti-cancer vegetables, containing - carotene, lutein, glucosulfurin, quercetin and other sulfur-containing phytochemicals, are antioxidants that are helpful to the body, not only have anti-cancer effects, but also protect cardiovascular diseases and prevent the occurrence of macular degeneration. Mash and add onions, cranberries, almond slices, etc. to make a healthy and low-calorie salad; If you don't want to eat raw and cold vegetables in winter, you can also try boiling it into cauliflower soup.

2. White radish.

White radish is an indispensable dish for many families to maintain health in winter, and traditional Chinese medicine believes that radish has the functions of eliminating food, dissolving phlegm and asthma, clearing heat and smoothing qi, reducing swelling and dissipating stasis. Most young children have symptoms of upper respiratory tract infection such as dry throat and sore throat, repeated cough, and difficulty spitting out phlegm. Eat more crisp, delicious and tender radish, which is not only appetizing and helps digestion, but also nourishes the throat, dissolves phlegm and smooths qi, and effectively prevents colds.

3. Yam. The nutritional value of yam is very high, especially suitable for healthy consumption in winter. Yam can not only replenish the qi of the lungs and spleen, but also benefit the yin of the lungs and kidneys, and you can eat more yam in winter to achieve the effect of strengthening the kidney and replenishing water. Yam contains a variety of trace elements, and the content is relatively rich, with a tonic effect, for the best food supplement after illness.

Yam is also rich in vitamins and minerals and is relatively low in calories.

4. Pumpkin. In winter, the climate is dry and cold, and colds are frequent, so eating more foods rich in vitamins A and E like pumpkin can effectively alleviate the symptoms of dryness and enhance the body's immunity. Pumpkin is rich in vitamin B12, and the lack of B12 in the human body will cause pernicious anemia, so eating some pumpkin is the best way to "replenish blood". Many people like to throw away pumpkin pulps when cooking, but this is actually a bad decision, these discarded pumpkin pulps actually contain more than 5 times more carotene than the pulp of pumpkin.

5. Cabbage.

Cabbage contains twice as much vitamin C as tomatoes and 2 times as much calcium as cucumbers. Cabbage also contains more trace elements molybdenum and manganese, which are essential raw materials for the human body to produce enzymes, hormones and other active substances. It can promote the metabolism of substances in the human body, which is conducive to growth and development, and can also enhance the body's ability to fight cancer.

6. Lotus root. Lotus root is sweet in taste, rich in starch, protein, vitamins C and B1, as well as inorganic salts such as calcium, phosphorus, iron, etc., lotus root meat is easy to digest and suitable for all ages to nourish. Raw lotus root is cold, has the function of clearing heat and removing trouble, cooling blood and stopping bleeding and dissipating stasis Cooked lotus root is warm, has the effect of nourishing the heart and blood, nourishing and strengthening the spleen and stomach. People who don't like to eat it raw can also stew chicken and meat, which can not only nourish but also cure diseases.

In particular, lotus root powder is both nutritious and easy to digest, and is a good tonic for women, children, the elderly and the weak.

1.Broccoli - It is rich in vitamin A, vitamin C and carotene, which can enhance the ability to resist damage and help maintain the elasticity.

Sex. 2.Carrot - Carotene helps to maintain the normal function of cell tissues, reduce wrinkles, and keep them moisturized and tender.

3.Milk is the favorite food at night, which can improve cell activity, delay aging, enhance tension, and eliminate small.

wrinkles and other effects.

4.Soybeans are rich in vitamin E, which not only destroys the chemical activity of free radicals, inhibits aging, but also prevents pigmentation.

5.Kiwi – Rich in vitamin C, it interferes with melanin production and helps to eliminate freckles on **.

6.Tomatoes – contain lycopene, which helps to flatten wrinkles and make them tender and smooth. Eating tomatoes often is not easy to appear dark circles, and it is not easy.

Sunburned. 7.Honey - contains a large number of amino acids, vitamins and sugars that are easily absorbed by the human body, and regular eating can make **ruddy, delicate and shiny.

8.Meat skin - rich in collagen and elastin, which can plump cells, reduce wrinkles and enhance elasticity.

9.Salmon – The fatty acids in it eliminate a bioactive substance that destroys collagen and moisturizing factors, preventing wrinkles and avoiding skin.

The skin becomes rough.

10.Kelp - it is rich in minerals, and eating it regularly can regulate the pH level in the blood and prevent allergies.

But we have always advocated eating specific seasonal vegetables at specific times. Because in terms of taste and nutrition, seasonal vegetables are better than off-season. But many people still don't know what seasonal vegetables are in winter, so I'll give you an inventory today.

1. Chinese cabbage.

Chinese cabbage has high nutritional value, so there is a saying that "100 vegetables are not as good as cabbage". Chinese cabbage has a moisture content of about 95% and is very low in calories.

A cup of cooked bok choy juice provides almost as much calcium as a glass of milk. So people who rarely use dairy products can get more calcium by consuming enough bok choy. At the same time, Chinese cabbage is also very rich in iron, potassium and vitamin A.

2. White radish.

The radish is harvested from September to April of the following year.

Traditional Chinese medicine believes that white radish can "benefit the five internal organs and make people white". The reason why white radish has this function is due to its rich vitamin C. Vitamin C is an antioxidant that inhibits melanin synthesis, prevents fat oxidation, and prevents lipofuscin deposition.

In addition to containing vitamin C, radish also contains nutrients such as protein and aspartin, which have great benefits for the body.

3. Yam. The Compendium of Materia Medica points out that yam can "benefit the kidney, strengthen the spleen and stomach, stop diarrhea and dysentery, dissolve paralysis and salivation, and moisten the fur". Because it contains amylase, polyphenol oxidase and other substances, yam is conducive to enhancing the digestion and absorption function of the spleen and stomach, strengthening the spleen and stomach.

Yams, like taro, belong to the root food.

Winter is the time when yams are in season. Eating yam in winter is better than tonics, whether it is porridge, soup, or staple food, it is very suitable.

4. Lotus root. Lotus root is the main dish of the month. Lotus root has always been regarded as a good food therapy, and the lotus root powder made from lotus root during the Xianfeng period of the Qing Dynasty was also hand-picked as a tribute.

Traditional Chinese medicine believes that lotus root is astringent, flat in nature, non-toxic, and can disperse stasis and muscles, appetize and stop diarrhea, clear heat and detoxify, and eliminate food and hangover. From the perspective of Western medicine nutrition, lotus root contains starch, protein, aspartin, vitamin C and oxidase components, and is also high in sugar, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch.

Lotus root has obvious effect of nourishing qi and blood and enhancing human immunity. Eating some lotus root in winter is good for the heart, has the effect of promoting metabolism and preventing roughness.

5. Spinach. Spinach is high in carotene, iron, and is also an excellent source of vitamin B6, folate, and potassium**.

Studies have confirmed that spinach is one of the best** luteins that can prevent eye aging. Spinach is rich in antioxidants and vitamin K, which have the effect of activating brain function and strengthening bones.