Chicory, also known as endive, is a vegetable with high nutritional value. It is rich in dietary fiber, vitamins and minerals, and has the effect of clearing heat and detoxification, diuretic and swelling. Chicory can be eaten in a variety of ways, can be cold, stir-fried, stewed soup, but also can be juiced to drink.

Cold chicory

Cut chicory after washing into sections, add salt, monosodium glutamate, sesame oil, vinegar and other seasonings can be mixed. Cold chicory is crisp and refreshing, appetizing and detoxifying.

Steamed chicory

Cut chicory after washing, cut into sections, hot oil in the pan, put the minced garlic burst incense, then pour into the chicory stir fry. When the chicory becomes soft, add salt, monosodium glutamate seasoning can be. Sautéed chicory retains the original flavor of chicory, simple and delicious.

Stewed chicory

Chicory and pork ribs, chicken, pig's feet and other stew together, flavorful, nutritious. The heat-cleansing and detoxifying effects of chicory can help get rid of the greasiness of meat and make the soup lighter and more refreshing.

Juicing Chicory

Drinking chicory juice can replenish vitamins and minerals, as well as clear heat and detoxification, diuretic and swelling. Chicory juice has a slightly bitter taste and can be flavored with honey or other juices according to personal preference.

In addition to the above methods, chicory can also be used to make salads, sandwiches, spring rolls and other delicacies. The unique flavor and nutritional value of chicory make it a popular home-cooked dish.

Warm tips:

Chicory is cold in nature and should not be eaten by those who have a weak spleen and stomach.

Chicory contains more * acid, kidney stone patients should eat with caution.

Chicory and milk with food will affect the absorption of calcium, it is recommended to eat separately.