Problem description:
What are the benefits of green radish to human body?
Such as eyes and so on.
Thank you~
Analysis:
Radish (radish) belongs to Cruciferae and belongs to the genus Radish. Annual and biennial herbs. The root is fleshy, rectangular, spherical or conical, and the root bark is green, white, pink or purple. The stem is erect, stout, cylindrical, hollow and branched from the base. Basal leaves and lower leaves have long stems, usually with big heads pinnately divided, coarse hairs, 1 ~ 3 opposite lobes, and serrated or notched edges; The middle and upper leaves of the stem are oblong to lanceolate, with small upward gradient, no crack or slight division, and do not hold the stem. Racemes, terminal and axillary. These flowers are pale pink or white. Silique, non-dehiscent, nearly conical, straight or slightly curved, beaded with interspecific constriction, with a long beak at the top, 2.5 ~ 5cm long, and spongy fruit wall. 1 ~ 6 seeds, reddish brown, round, with fine mesh. Originated in China, it is cultivated all over the country, with a wide variety, including carrot (radish), green radish, white radish, water radish, heart beauty and so on. Roots are one of the main vegetables in China. The seeds contain 42% oil, which can be used to make soap or lubricating oil. Seeds, fresh roots and leaves can all be used as medicine, which can relieve qi under the action. Raw radish contains amylase, which can help digestion.
Radish (Raphanuspsativus), also known as radish, is an annual or biennial herb in Cruciferae. Radish is nutritious and can be eaten raw, fried, pickled and dried. Because radish contains amylase, eating it raw can help digestion, because radish contains mustard oil, which is spicy and spicy. Roots and seeds contain radish seed essence, which has bactericidal effect. Radish has expectorant, antidiarrheal and diuretic effects. Seeds contain 39%-50% fat.
Characteristics: Radish root system, taproot depth of 60 cm- 180 cm, taproot group distributed in 20 cm-45 cm soil layer. The fleshy root of radish is the storage organ of assimilation products, and the skin color is white, pink, purple, turquoise and so on. The former Soviet Union and France also have black radish. The color of pulp is white, turquoise, purple and so on. During the vegetative growth period, the leaves of radish cluster on the shortened stems. Leaf-shaped upper leaves (loquat leaves) and mosaic (large pinnately divided leaves). Leaf color can be divided into light green, thick green, bright green and dark green. Leaf blade erect, semi-erect, spreading. After the radish plant develops, the flower stems from the terminal buds are the main stems, the flowers of white radish are mostly white or purple, the flowers of green radish are mostly purple, and the flowers of carrot are mostly white. Radish fruit is pod, and it does not crack when it matures. Each fruit has 3- 10 seeds, so threshing is labor-intensive. There are generally two kinds of seed coat: reddish brown and yellowish brown, and the depth varies with varieties. Many places have the law of red seed, white radish and yellow seed carrot. The 1000-grain weight is 7.0g-13.8g. ..
Variety: according to the purpose, it is divided into vegetables, processed fruits. According to the season, it can be divided into autumn and winter radish, winter and spring radish, spring and summer radish, summer and autumn radish and four seasons radish.
Radish is a kind of root vegetable, the main edible part is fleshy root, which is one of the main vegetables in winter and spring in China.
The radish cultivated in China is botanically called China radish, which has been popular since ancient times and has spread all over the country in the Ming Dynasty. Over the years, many excellent varieties have been formed, among which Tianjin radish is one of the local excellent varieties.
1. Variety:
There are many varieties of radish, which can be classified by shape, color and planting season, and can also be divided into raw food, cooked food and processed varieties by use.
Tianjin Green Radish, also known as Wei Qing Radish, is a general term for Shawo Radish, Gegu Radish and Grey Radish. It is a green raw food. Slender cylinder with emerald green skin and jade white tail. The upper part of the whole radish is sweet, with less spicy taste, and finally the spicy taste gradually increases. It is an excellent local variety and extremely resistant to storage.
Step 2 use:
Green radish is rich in nutrients needed by human body, with high amylase content, dense meat, light green color and sweet and slightly spicy taste. It is a famous raw food species and is called "fruit radish". Besides raw food, you can also make soup, dry-salted, salted and pickled vegetables.
Green radish also has medicinal value, which has the effects of promoting digestion, resolving phlegm, diuresis and stopping diarrhea, and is deeply loved by people.
3. Place of origin:
Radish is widely planted in urban and rural areas in China because of its strong adaptability, fast growth, high yield, easy planting management and low production cost.
4. Output:
In addition to supplying the domestic market, Lvluo also enjoys a certain reputation in foreign markets. Because it is resistant to storage and long-distance transportation, it has always been a leader in exporting fresh vegetables. At present, they are mainly exported to Hong Kong, Australia and Southeast Asia, and also exported to Japan and South Korea in recent years.
5. Quality specification: the quality is tender and green, the shape is slender and regular, and the roots are removed. The taste is crisp, tender and juicy, sweet and slightly spicy, and it won't hurt the roots or crack when the soil is removed.
Specification: each one weighs about 0.4 ~ 0.8 kg, and the size is even.
6. Handling:
Before exporting, it needs to be processed and classified. During processing, radish with slender shape, no diseases, pests and disabilities is selected, fibrous roots and residual leaves are removed, which are packed in export packing boxes in turn, weighed and packaged.
7. Packaging:
The export of radish is generally packed in cartons, each with a net weight of 25 kg.
Any unit engaged in the export of green radish must apply to the local inspection and quarantine agency for export inspection before export, and only after passing the inspection can it be shipped for export. When the inspection and quarantine institution conducts inspection, if there are standards in the contract, the contract shall prevail; If there are no provisions in the contract, the current standards in China shall prevail. At present, the sampling standard is implemented according to GB 8855-88 "Sampling Methods for Fresh Fruits and Vegetables".
Any enterprise that produces and processes Tianjin green radish must be registered by the local inspection and quarantine institution. Before production, the inspection and quarantine institution shall supervise and manage its processing technology, processing hygiene, environmental hygiene and storage conditions.
8. Custody and storage
The export of green radish is generally stored. Harvesting too early or too late will affect its quality and storability, so harvest it in time. If it is harvested too early, it will not only affect the quality, but also affect the yield. If it is harvested too late, it is easy to suffer from freezing injury, and the fleshy roots will harden during storage and easily form cavities.
The leaves of green radish should be cut off before storage, which can be stored in a kiln or in a cold storage. The optimum temperature is 0℃ ~ 5℃, and the relative humidity of air should be above 90%.
Wei Qing radish is a long tube, generally 20 cm long, with a diameter of about 10 cm, and each root weighs about 1 kg. The whole body is green, thin and fleshy, crisp, sweet and moist. It can be eaten raw, cooked vegetables, soups and pickled. Especially when eaten raw, it has a unique flavor. Chewing is crisp and sweet, with sufficient water and no residue. Delicious and light, it can relieve fever and thirst, eliminate phlegm and promote fluid production, help digestion and stimulate appetite.
Red and green radish beef (Moon Show) soup
Ingredients: 750g carrots, 500g cows (monthly exhibition), 5 candied dates, water 1 pot, and proper amount of salt.
Exercise:
1. Peel carrots, wash them and cut them into small pieces. Wash the cow (Moon Show), cut it into small pieces, and wash it with candied dates.
2. Boil a pot of water and add carrots, cows and candied dates. After the water is boiled again, simmer for about 2.5 hours and season with salt.
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Braised radish with beef brisket.
Ingredients: 500 grams of radish, 5 slices of ginger, 750 grams of beef brisket (pit brisket) and appropriate amount of water.
Seasoning: 2 tbsp of pillar sauce, salt and sugar.
Exercise:
1. Wash and cut the brisket, drag it with boiling water and then wash it with cold water. Heat the casserole, put oil in it, stir-fry ginger slices, stir-fry beef brisket, add appropriate amount of water, simmer for 30 minutes on low and medium heat, then turn off the heat for half an hour, repeat the stew until the beef brisket is full, and add appropriate amount of salt and sugar to taste.
2. Peel the radish, wash it, cut it into pieces, stir-fry it in an oil pan for a while, wait for the juice to be collected, soak it evenly, put it in a casserole of beef brisket, simmer for another 30 minutes, and take it out of the original pot.
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Radish pomfret fish tail soup.
Ingredients: carrot 1 root (about 480g), several slices of ginger, pomfret tail 1 strip, and appropriate amount of salt.
Exercise:
1. Remove the clothes from the green radish, wash it and cut it into thick slices.
2. Wash and drain the scales of pomfret tail, add 1 tbsp oil to the pot, and fry pomfret tail until it is slightly yellow.
3. Boil 2 soup bowls of water and put down the green radish. Boil pomfret tail about 1 hour and season with salt.
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Stewed beef with tricolor radish:
Practice: cut green radish, white radish and carrot into hob blocks for later use.
Slice beef, add seasoning, chicken essence, soy sauce, pepper and a little water starch, mix well and marinate 10 minutes to taste.
Put peanut oil, onion and ginger in the pot, stir fry, add radish slices, stew over medium heat, and finally add salt.
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Green carrot and pork tongue soup
Materials: pig tongue 1 strip, about 600g, green radish 400g, carrot 250g, 4 candied dates, dried tangerine peel 1 piece.
Practice: scald the pig's tongue with hot water, scrape off the tongue coating and wash it. Peel carrots and vegetables, wash and cut corners. Soak tangerine peel, scrape off the pulp and wash. Boil a proper amount of water, add green radish, dried tangerine peel and candied dates, and cook for 1 hour, add pig tongue, and cook until the pig tongue is enough, and add salt to taste. Efficacy: This soup is timely in autumn and winter.
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Radish and pork bone soup
Efficacy: clearing away heat and moistening lung, moistening throat and resolving phlegm, beauty beauty.
Taste: cool and sweet.
Exercise:
One green radish (about 10 cm)
Cut into 2 cm pieces.
Two carrots (about 10 cm) and two pig bones (about the size of a fist)
2~3 candied dates
Put the above materials into the pot and add about 4500 ml of water (it is not easy to have too much water, otherwise it will dilute the taste of the soup. Of course, there is no shortage of kung fu, which I really can't describe. Although I have experience, I can't say. It's up to someone to understand. ) After the fire boils, skim off the blood on it and stew it over medium heat. If you don't like oil friends, you can skim off a layer of floating oil at this time (personally, eating any oil is not good, and it is not good for the taste of this soup), and simmer for about two hours on medium heat. When drinking, you can add some salt to taste according to your personal preference.