Radish and taro are both well-known vegetables. Radish is rich in carotene and vitamins, which have many benefits for the human body. Radish is a vegetable that should be consumed more in the human body. And taro is also well known. Taro can not only enhance human immunity and keep diseases away from us, but it can also resist cancer and avoid getting sick. Both radish and taro can be cooked in many ways, and they can also be cooked together. Let’s learn how to make radish and taro soup together!

Materials

radish, taro, lard, a small amount of salt, MSG

Method

1. Peel the taro, wash and cut into small pieces piece.

2. Cut the radish into sections.

3. Put the pot on the fire, bring the water to a boil, add the taro, add lard and a small amount of salt.

4. When the taro is almost cooked, add the radish and cook.

5. When the taro is very soft and waxy, add MSG and cook.

6. The most important ingredient in this dish is red-mouthed taro. The characteristic of this kind of taro is that it is small in size, and the skin of the rhizome is light red. It can be easily cooked until soft and has a smooth and glutinous texture. It is not as pink as a hammer taro.

7. Nutritional value of radish

Radish is also known as radish and radish. Our country is the hometown of radish and has a long history of cultivation and consumption. It was mentioned in the Book of Songs as early as Records of radish. It can be used to make dishes, stir-fried, boiled, and served cold. It can also be eaten raw as a fruit and is delicious. It can also be used as pickles and pickles. Radish is rich in nutrients and has good edible properties. , medical value.

Radish contains a variety of trace elements that can induce the body's own production of interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance in preventing and fighting cancer.

The B vitamins and potassium, magnesium and other minerals in radish can promote gastrointestinal peristalsis and help the discharge of waste in the body. Regular consumption of radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease. , arteriosclerosis, cholelithiasis and other diseases. Radish is also a traditional Chinese medicine. It has a cool nature and a pungent and sweet taste. It can eliminate stagnation, resolve phlegm and clear away heat, lower Qi and relax the middle, and detoxify.

There are many kinds of radish, which can be eaten raw. The ones with more juice and less spiciness are better. Those who don’t like to eat cold food are better to eat cooked food. Radish is good for diarrhea and carrot is good for tonic, so it is best not to eat them together. If you want to eat them together, you should add some vinegar. Harmonize to utilize nutrients for absorption.

Radish is a cold vegetable. People with a cold constitution due to yin deficiency, and those with weak spleen and stomach should not eat more. Stomach and duodenal ulcers, chronic gastritis, simple goiter, Patients with threatened abortion, uterine prolapse, etc. should eat less radish. Do not eat radish at the same time when taking ginseng and American ginseng, so as to avoid the opposite effect of the medicine and no tonic effect.