Is it okay to eat the bloody cabbage, and should the bloody cabbage be blanched

Very good. The efficacy and role of blood skin cabbage.

1. Replenish blood and stop bleeding: the hemostatic effect of blood skin vegetables is very good, when the affected area is bleeding, you can pound the blood skin vegetables into juice and apply it to the affected area, which can effectively stop bleeding. For those with anemia, it can also effectively replenish blood and solve symptoms such as dizziness and weakness.

2. Clearing heat and detoxifying: Bloody cabbage has a certain medicinal value, which can clear heat and detoxify, especially when the body is on fire, it can be eaten in moderation.

3. Constipation: Irregular diet can easily lead to constipation, and bloody vegetables can accelerate the digestion of food and effectively prevent constipation.

4. Lowering blood lipids: Because of the intake of a large amount of diet, it is easy to lead to an increase in blood lipids, and blood skin vegetables can reduce blood lipids in the human body and protect the health of blood vessels.

5. Anti-aging: Bloody cabbage is a wild vegetable, which contains very high content of anthocyanins, vitamin C and vitamin E, which have antioxidant effects. Therefore, after entering the body, it can remove free radicals in the body and resist the failure of the body, which is very popular with the majority of female friends.

It can also prolong life.

6. Folic acid supplementation: The human body is necessary for folic acid, which can promote the speed of hematopoiesis, thereby accelerating the regeneration of brain cells, which is of great help to intelligence. Great for kids. It also boosts immunity.

Bloodskin is not poisonous.

Usually, eating blood cabbage appropriately can enhance gastrointestinal peristalsis and improve sore throat and constipation to a certain extent, but if you eat blood cabbage for a long time and in large quantities, it may damage liver function and may also affect gastrointestinal function.

It is generally not recommended to eat too much to avoid damage to the body.

Have you ever eaten the bloody cabbage? In the rural hometown, bloody vegetables can be seen everywhere, wearing purple clothes, especially gratifying, but it is rare in the city, and it is not sold in supermarkets, only the vegetable market can buy it! Common practices of bloody vegetables, stir-fried bloody vegetables, fried pork liver with bloody vegetables, cold salad bloody vegetables and so on!

What I will share with you today is the simplest cold salad with blood skin vegetables, and the spicy and oily seeds I made two days ago can come in handy!

To make this bloody vegetable, you first need to go to the vegetable market to buy some fresh bloody vegetables, and the current market price is almost 4-5 yuan a catty! Fold the purchased cabbage into small pieces and wash them.

Boil the water, after the water boils, put in the blood cabbage blanching, after the water boils again, you can take it out, remember not to blanch the water for too long, you can break the life.

After blanching the cabbage, rinse it with boiling water and let it cool quickly. Cool water is also fine if there is no cold boiled water, but it may be healthier for the elderly and children.

Put the cooled cabbage into a bowl, and then add light soy sauce, balsamic vinegar, spicy seeds, pepper oil, monosodium glutamate, salt, sugar, minced ginger and garlic.

Then mix it evenly, put it on a plate, and the spicy and delicious bloody cabbage is ready. Whether you've ever eaten a bloody dish or not, this dish is a must-try.

How to make blood tonic vegetables?

Cold salad with blood-skinned vegetables.

1. Raw materials: main ingredient, 300 grams of bloody cabbage.

Seasoning: refined salt, monosodium glutamate, sesame oil.

2. Preparation method: remove the blood skin vegetables and wash them, blanch them in a pot of boiling water, remove and wash them, squeeze out the water and cut them into sections, put them on a plate, add refined salt, monosodium glutamate, sesame oil, and mix well when eating.

Note: Bloody cabbage contains a variety of nutrients, which have the effects of invigorating blood and stopping bleeding, detoxifying and reducing swelling. This dish is suitable for menstrual cramps, blood collapse, coughing up blood, swelling and pain, etc.

Stir-fried dried tofu with bloody cabbage.

1. Raw materials: Ingredients: 250 grams of blood cabbage, 150 grams of dried tofu.

Seasoning: refined salt, monosodium glutamate, chopped green onion, lard.

2. Preparation method: Remove the blood skin vegetables and wash them, blanch them in a pot of boiling water, remove and squeeze out the water and cut them into sections. Tofu cut into long slices.

Heat the oil pot, stir-fry the chopped green onion until fragrant, add dried tofu and refined salt to stir-fry to taste, add the blood skin vegetables and continue to fry until the flavor is in, point in the monosodium glutamate, and it is ready.

Egg drop soup with bloody cabbage.

Ingredients: 250 grams of blood cabbage, 2 eggs, chopped green onions, refined salt, pepper, monosodium glutamate, water starch, fresh soup, sesame oil, and chemical lard

1. Wash the bloodskin cabbage, put it in a pot of boiling water and remove it, then put it in cold boiled water to cool, then remove it and squeeze out the water, and cut it into fine pieces; Crack the eggs into a bowl and beat them into a mixture.

2. Put the pot on the fire, heat the lard, add the green onion and fragrant, mix it with fresh soup, add refined salt, pepper and monosodium glutamate after boiling, and add the minced blood skin vegetables, then thicken it with water starch, pour in the egg liquid, stir while drizzling, after boiling, put it into the soup basin, pour in sesame oil, and it is ready.

Scientific research has found that Senecil plants generally contain pyrrolizidine alkaloids (PA), which has strong hepatotoxicity and can lead to liver cirrhosis, in addition to carcinogenicity, teratogenicity, and can lead to primary pulmonary hypertension.

Therefore, we must control the dosage when eating, for pregnant women and people with spleen and stomach deficiency and poor liver and lung function, it is best not to eat, and pay attention to the diet, do not eat with cold food, because its nature is cold, if it is combined with too much cold food can cause stomach discomfort, loose stools and diarrhea, etc., it will also increase the chance of menstrual dysmenorrhea.

There is no food restraint in the blood skin vegetables, and the food restraint does not exist, which is a rumor. Expert: There is no scientific basis for the vast majority of food restraints.

Contraindications for eating bloody cabbage: patients with liver disease should be cautious about eating it. According to the data, chemists found that the Senecio plants generally contain pyrrolizidine alkaloids in the last century, and have done a large number of toxicity experiments in animals, proving that it has strong liver toxicity and can lead to liver cirrhosis.

Later, this kind of alkaloid was isolated from the blood skin cabbage, and the toxicological experiments proved that the aerial part of the blood skin cabbage has strong liver toxicity. Shi Jun, a doctor of botany from the Institute of Botany of the Chinese Academy of Sciences, suggested that ordinary people should eat less bloody cabbage, and people with liver diseases should be cautious about eating it.

The leaves of redback cabbage are purple, much like blood, so it is also called blood-skinned cabbage, which can be eaten and used in medicine. So what are the benefits of eating blood-skinned vegetables?What are the effects and contraindications of blood skin vegetables?

What are the benefits of eating blood-skinned vegetables.

Bloody cabbage is a kind of herbaceous plant, bloody cabbage is a vegetable with great medicinal value, the antiviral resistance of bloody cabbage is particularly strong, so when planting, basically no pesticides, is relatively natural and pollution-free, bloody cabbage for coughing up blood, dysentery, menstrual pain and some other diseases have a good ** Effect, so you can usually eat more blood skin vegetables, which are rich in minerals, such as iron, copper, zinc and other trace elements, which are much higher than other dishes, and are especially effective for patients with high blood pressure.

Efficacy and contraindications of blood skin vegetables.

1. Blood tonic and hemostasis: It has excellent blood tonic and hemostatic effects, and people can not only have anemia after eating, but also have a variety of internal bleeding diseases, such as gastric bleeding and blood in the stool.

2. Clearing heat and detoxifying: The whole herb of blood skin cabbage can be eaten as medicine, the taste of this dish is somewhat spicy, cold in nature, and has excellent heat clearing and detoxification effects.

3. Constipation: Bloody cabbage entering the human body can also speed up the movement of the gastrointestinal tract, play a role in helping hydration, and also reduce the appearance of human constipation.

4. Lowering blood lipids: It helps to lower blood lipids, aid digestion, and dissolve intestinal gas. It is a wild vegetable that can be eaten all year round, and it can play an auxiliary role in dietary therapy.

How to make bloody vegetables delicious.

It can be mixed cold, made into soup, or stir-fried vegetarian or meat-fried, tender and smooth, and the flavor is unique. In addition, you can often soak the bloody cabbage in wine, soak in water to make medicinal wine or health tea drinking, etc.; After brewing with boiling water, the color is purple red, the taste is slightly sour, the fragrance is delicious, if a little sugar is added, its taste is better, it can play a role in dissipating heat and heat, and helps digestion, stomach and hangover.

The whole plant is fleshy, grows robustly in full sunlight, has strong resistance to stress, has few pests and diseases, and can be protected from pesticide pollution in the production process, so it is a kind of green organic health vegetable with a strong body. With the health care function of blood skin cabbage gradually being paid attention to, it is generally regarded as a good high-grade vegetable with nutritional health care and special flavor, and is highly favored.

Bloodskin is a common wild vegetable that is commonly found in rural areas in the north. But many people are skeptical about the consumption of blood skin vegetables, is blood skin vegetables poisonous? In fact, it is true that it is toxic.

1.The form and efficacy of the bloody cabbage.

The leaves of Bloodskin are oval in shape with small serrations around the edges. Its stem is cylindrical, the surface is crystal clear, and it seems to have blood, so it is named "blood skin vegetable". Rich in vitamin C, calcium, magnesium and other nutrients, it has the effects of clearing heat and detoxifying, moistening the lungs and relieving cough, diuresis and swelling.

However, it should still be consumed with caution.

2.Toxicity of Bloody Cabbage.

The toxicity of blood cabbage mainly comes from the cyanogenic glycosides it contains, which is a strong acidic organic substance that is harmful to the human body. If you eat too much or the variety is not clearly distinguished, it may cause food poisoning, which is manifested as dizziness, nausea, vomiting and other symptoms.

3.How to eat blood skin cabbage safely.

The correct way to eat it is to choose fresh, blanched bloodskin cabbage and eat it in moderation. When picking bloodskin, it is necessary to identify the good products and models, avoid the traditional wild bloodskin vegetables as much as possible, and choose factory-grown bloodskin varieties to ensure safety. In addition, an appropriate amount of vinegar should be added when cooking blood-dried vegetables, and the cooking time should not be too long to reduce toxicity.

4.Childhood memories are just as important as health and safety.

Some people have strong childhood memories and affection for Bloodskin because it is an important part of their food culture. However, food safety is equally important, and protecting health is even more important, so everyone should also strengthen food safety awareness and protect health while enjoying the delicious taste brought by blood skin vegetables.

Epilogue. In short, the idea that blood skin cabbage is poisonous is correct, but it can only be harmful to people if it is not eaten properly. Therefore, when picking or eating blood-skinned vegetables, it is necessary to pay attention to safety issues, correctly identify varieties, and cook them in the right way under the premise of appropriate amounts.

In this way, Sun Youchuan allows us to enjoy the delicious taste brought by the grinding of blood skin vegetables, and at the same time enjoy the food safely and healthily.

How to make bloody cabbage delicious, as follows:

Ingredients: 1 handful of blood cabbage, 2-3 millet peppers, 2-3 cloves of garlic, 3-4 slices of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of green pepper paste, appropriate amount of balsamic vinegar, appropriate amount of sesame oil, appropriate amount of edible oil.

1. Clean the blood cabbage.

2. Boil hot water in a pot and blanch the blood cabbage for about 30 seconds.

3. Pick up the bloody cabbage and hang it.

4. Prepare the seasoning, chop the green onion, ginger, garlic cloves, and millet spicy.

5. Add the seasoning, add light soy sauce, dark soy sauce, balsamic vinegar, green pepper paste, sesame oil, and then pour some hot oil and mix well.

6. Ready to eat.

Trivia of Bloody Vegetables:

"Bloody cabbage" is also called red back cabbage, rich in calcium, iron, amino acids and other nutrients, folk have "natural blood vegetable", "natural cabbage", "natural cabbage" and other good names, belongs to the same vegetable of medicine and food, every May, blood skin cabbage should be listed in season.

Purple cabbage is also called red cabbage, red color, fungus cabbage, or bloody skin cabbage. This is the traditional mountain vegetable of our country, it is a perennial plant of the Asteraceae family and the genus Panax notoginseng, and its scientific name is "red phoenix cabbage".

This is a very vigorous wild vegetable, its plants are much taller than ordinary wild plants, generally can grow to 40-80cm tall, and some can be 120cm tall. The leaves of this plant are very distinctive, the front is green, and the back is purple-red, so it is called "purple back cabbage" and "red back cabbage" in the folk.