Talinum (scientific name: talinum (JAC. )Gaertn。 ): Central Seed Order, an annual or perennial herb of Portulaceae, which can reach 60 cm and is fleshy. Mostly for cultivation. Distributed in the south of the Yangtze River. Available for viewing. Roots are used as nourishing and strengthening medicines. Tallinn is easy to cultivate, rapid in reproduction and less in pests and diseases. Its roots and leaves can be eaten, fried, made into soup, rinsed, stewed and used as medicine and food. As the edible part of vegetables, it is the tender stems and leaves that are growing, and it is a hotel vegetable. The fleshy root is a kind of medicinal tonic, which has the functions of nourishing and strengthening, nourishing qi and blood, helping digestion, promoting fluid production and quenching thirst, and treating expectoration with blood.

Edible Lycium barbarum is rich in protein, fat, calcium, vitamins and other nutrients. Every 100g edible part contains protein 1.56g, fat 0. 18g, total acid 0.06g, crude fiber 0.66g, dry matter 6.2g, reducing sugar 0.44g and vitamin 16544.

The tender stems and leaves of ginseng are crisp, smooth and delicious, and can be fried or made into soup. The fleshy root can be cold-mixed, which is suitable for both stewed meat and medicated diet. Nutrition and health care function: it has the effect of clearing away heat and toxic materials, and has certain curative effect on qi deficiency and fatigue, diarrhea due to spleen deficiency, lung dryness and cough, neurasthenia, etc.

This product is a finished product, sliced into Shencha granules, which can enhance human health, relieve cough and prevent diseases.

As an edible part of vegetables, recipes keep growing tender stems and leaves for hotel vegetables. (1) Ginseng dish with shredded ginger in oyster sauce: Boil 250g ginseng dish in boiling water for 3 minutes, cool it with cold water, fry it with shredded ginger and ginseng dish for half a minute, and then add oyster sauce to taste.

(2) Shredded ginger, shredded garlic and shredded ginseng: blanch the tender stems and leaves of ginseng in boiling water for a while, cool with cold water, add minced garlic and shredded ginger into the oil pan, then fry with ginseng and season.

(3) Ginseng ribs soup: After the ribs are cooked, add ginseng to taste.

(4) Cool ginseng roots: the fleshy roots are stripped of surface quality and shredded. According to personal taste, add a little vinegar, sugar, sesame, salt and shredded pepper, and mix well to taste.

(5) Stewed ribs with ginseng roots: fleshy roots and ribs, add proper amount of medlar, stew with water and season.