Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, and preventing and treating night blindness. Regular consumption can prevent constipation, protect eyesight, keep skin delicate and delay aging. "Materia Medica Qiuyuan" also records that sweet potato: "cools blood, activates blood circulation, widens the stomach, relieves constipation, and removes blood stasis and toxins in the internal organs." It is especially suitable for people with chronic constipation. You can also use 250 grams of fresh sweet potato leaves, stir-fry with oil and salt. Eat it all at once, once in the morning and once on an empty stomach in the evening. It is suitable for people with dry stools. Folk proverb goes: "Every meal with sweet potatoes will make you happy"

There are many ways to eat sweet potato leaves, here is a brief introduction. No matter which way you eat it, it can give people a tender, smooth, fragrant and delicious feeling.

1. Stir-fry the sweet potato leaves with the shredded pork. The food will be fragrant, sweet and unique.

2. Cook the sweet potato leaves in soup or add them when making porridge.

3. Boil it with peanut noodles or bean noodles to make dregs of tofu.

4. Take the fresh and tender leaf tips, blanch them in boiling water, and use sesame oil, soy sauce, vinegar, chili oil, mustard, ginger juice and other seasonings to make a cold dish. Its appearance is green and appetizing. Wide open.

5. Garlic sweet potato leaves: Wash the tender sweet potato leaves and stems, blanch them in a boiling water pot, take them out, rinse them with cold water, and cut them into sections. Peel the garlic and pound into minced paste. Put the wok on the fire, heat the oil until 40% hot, add minced garlic and stir-fry until fragrant, add young sweet potato leaves and stems and stir-fry, add fresh soup, refined salt, rice wine and stir-fry until fragrant, add MSG, sesame oil, and sprinkle with the remaining garlic Mix the velvet and serve.

6. Sweet potato leaves in oyster sauce: Pick off the old stems of the sweet potato leaves and rinse them with clean water; cut the red pepper into shreds; flatten the garlic and remove its clothes; mix 1/2 tablespoon cornstarch and 3 tablespoons water cornstarch water; boil the water in the pot, add 1 tablespoon salt and 2 tablespoons oil, add the sweet potato leaves and blanch until the leaves become soft, remove and drain the water; heat 3 tablespoons oil in the pot, sauté the garlic and garlic over low heat Shred red peppers, pour 1 cup of water; add 3 tablespoons of oyster sauce, 1 tablespoon of rice wine, 1/3 tablespoon of sugar and 1/5 tablespoon of salt, mix well and bring to a boil, add cornstarch water to thicken the gravy; add in the blanched sweet potatoes Stir the leaves evenly and serve.

7. Stewed winter melon with sweet potato leaves: 60 grams of fresh sweet potato leaves, 100 grams of winter melon, stew and take. Mainly used to treat diabetic symptoms of lung and stomach dryness and heat, polydipsia and polydipsia, dry mouth and tongue, thin appearance and hunger, red tongue tip, yellow and dry coating, and rapid pulse.