Tomorrow leaf is a better-looking vegetable than celery. This vegetable is rich in nutrition and has the functions of lowering blood pressure, resisting thrombus and stabilizing blood sugar. Therefore, don't forget tomorrow's leaves in the spring diet. Ingenious dishes can be made into light food, which can protect your health without deliberate tonic.

What does Chinese medicine think of tomorrow's leaf health care?

Angelica keiskei has the functions of lowering blood pressure, lowering thrombus, controlling diabetes and enhancing immunity. However, Chinese medicine said that it may be because Angelica keiskei mainly grows in Japan, so there is no relevant record of Angelica keiskei in Chinese medical classics.

Even so, tomorrow's leaves, like celery, belong to Umbelliferae. These foods have similar characteristics and health care functions. Traditional Chinese medicine explained that celery food is mostly cold, enters the liver, lungs and stomach meridians, and has the function of reducing liver fire and eliminating edema, thus helping to control blood pressure, but people who are prone to diarrhea and stomach cold should not eat it; In addition, celery food generally has the characteristics of high potassium ion, which also helps to lower blood pressure, but patients with kidney disease should not take too much.

Spring leaves are tender and tomorrow leaves are light to eat DIY.

Angelica leaves have a strong smell and the stems are slightly bitter, which can be stewed in soup. The chewed leaves have the refreshing fragrance of celery, which is suitable for making fruit and vegetable juice, or frying, frying and making cold salad. Spring and autumn are the harvest seasons of tomorrow leaves, and the leaves in March and April are the most tender and just suitable for tasting. The following recommended tomorrow leaves are light to eat, just right for spring consumption.

Tomorrow Leaf Apple Bread Salad

Ingredients: 100g angelica keiskei, 1 apple, 1/4 onions, half a lemon, 2 slices of frozen toast.

Seasoning: honey 1 tbsp, virgin olive oil 1 tbsp, aged Italian vinegar 1 tbsp, sea salt 1 tbsp, and a little black pepper.

Exercise:

Wash and dry the leaves tomorrow, dice the onions and soak them in ice water, then pick them up and drain them for later use.

Wash the apple, peel it, cut it in half, dice half for later use, and mash half with honey.

Dice the toast directly without thawing and bake it in the oven until golden and crisp.

Mix the leaves and diced onions in the apple puree tomorrow, and sprinkle with diced toast and diced apples.

Sprinkle with olive oil, aged vinegar and lemon juice, sprinkle with Shanghai salt and black pepper, mix well and decorate with apple slices.