The radish is pungent, sweet and cool, can strengthen the spleen and tonify the deficiency, move the qi and eliminate food, with beef consumption, can provide the body with rich protein, vitamin C and other nutrients, has the benefit of the five organs, benefit the efficacy of qi and blood. Beef is an animal high protein, radish can provide enough vitamins, while cooking can also remove the fishy fresh to improve the taste. The benefits of eating with the specific performance in the following aspects.

1. The mustard oil contained in white radish can help promote gastrointestinal peristalsis, facilitate digestion, increase appetite, can effectively improve indigestion, food accumulation and bloating, gastrointestinal problems, etc., and beef with the consumption of both digestion, but also to help ease the grease, but also supplemental nutrients.

2. Radish is rich in vitamin C and zinc, intake of vitamin C and zinc can help enhance the body's immunity, improve the ability to fight disease; and beef in the protein content is rich in amino acids close to the human body needs, intake of the body, can promote the metabolism, enhance the ability to fight disease, so the two together with the stewed food, can help enhance the body's immunity.

3. White radish and beef at the same time, you can supplement a large amount of iron, and the human hematopoietic function requires the participation of iron, thus playing a role in subsidizing iron to supplement the role of blood, suitable for anaemia, shortness of breath and weakness, after the disease of the people to eat.

4. Vitamin C in white radish is an antioxidant that can inhibit melanin synthesis and prevent oxidative fat deposition; and zinc in beef can help accelerate the skin metabolism, selenium can improve the oxygen-carrying capacity of erythrocytes to protect and repair the cells, and the two together with the cooking can play a cosmetic role in beauty, anti-aging effect.

What to do with carrots and beef

Materials: 500 grams of carrots, 1000 grams of beef, 2 sections of green onions, vegetable oil, refined salt, cooking wine, each moderate.

Practice:

1. Wash the beef, drain, and cut into 3 cm square pieces.

2. Wash the white radish, peel it and cut it into cubes.

3. Put a little vegetable oil in the pot, and heat it on high heat, pour in the beef and stir-fry for 5 minutes.

4. Add cooking wine, simmer for 10 minutes until fragrant, then transfer to a casserole dish.

5. Add enough cold water at once to submerge the beef, boil over high heat, add green onions and a little cooking wine, and simmer over low heat for about 2 hours. To the beef cooked through.

6. Add cut radish pieces and salt, and then simmer for 1 hour, until the beef, radish are crispy can be.