1. Practice a

Blood-skinned vegetables pick the old leaves, wash with running water. Put it into a leaky pot to drain the water. Boil water in a pot, then pour in the blood skin vegetables blanch for half a minute. Remove from the pot, cool and squeeze out the water. Plate up the bloodskin vegetables. Prepare the mixing bowl: put the chopped garlic into the bowl, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of rice vinegar, hot sauce, drizzle sesame oil, mix well. Pour the sauce over the blood-skinned vegetables and mix well. Sprinkle with appropriate amount of peanut sesame powder. Add goji berries to plate.

2. practice two

prepare the ingredients, blood skin vegetables to remove the old rod clean, green onion cut scallions, chopped chili, garlic minced, blood skin vegetables into the boiling water, fish out of cold water and drain, blood skin vegetables into the mixing bowl to add green onions, garlic and chili pepper, chili oil, sesame oil, garcinia cambogia, vinegar, soya sauce, salt, chicken essence, sugar, mix, mixing, after the plate.

3. practice three

millet chili pepper cut into small circles, garlic minced, scallions cut flowers, mint leaves minced, blood skinned vegetables to remove the old wash, blanch into the cool water after the cool water, fish out and drain the water, drain the water of the blood skinned vegetables on a plate, into the cut chili pepper circles, garlic minced, scallions and mint leaves soy sauce vinegar white sugar, monosodium glutamate, salt and mix it well.

4. Other

Folk believe that the purple back of the vegetables have cool blood, go to the effect of fire, is a beneficial to human health health care vegetables. The blood-skinned vegetables are slightly sweet, pungent and flat, and have the effect of activating the blood, stopping bleeding, detoxifying and eliminating swelling. It can be used to treat menstrual cramps, hemorrhage, and coughing up blood.

2 Introduction to the bloodskin vegetable

According to the Fujian Academy of Agricultural Sciences test center, each 100g of purple back vegetables containing 91.49 ~ 91.66g of moisture, containing 16.26 ~ 19.18g of crude protein, ascorbic acid 22.5mg. It is rich in mineral nutrients, especially iron, copper, zinc, and other trace elements content is high (Table 1-2). It also contains flavonoid glycosides, which are non-toxic, have prolonged the role of ascorbic acid and reduce the role of vascular purple, and have a moderate anti-effect on malignant growth cells. Blood skin vegetable growth robust, strong resistance, basically not subject to pests and diseases, no pesticide pollution. Its tender branches and leaves to do dishes, the texture is crisp and tender, with the special fragrance of plants in the Asteraceae family, the flavor is unique. Folk believe that the purple back of the vegetables have cool blood, go to the effect of fire, is a beneficial to human health health care vegetables.

3 blood skin vegetable edible method

Eating young tips, can be fried, soup, playing hot pot, with a special flavor, fresh and delicious, fried food with curd, salsa and other condiments, unique flavor.

Purple back vegetables rolling salted egg soup

Materials: purple back vegetables 400 grams, salted egg 2, ginger 3 slices.

Cooking: purple back vegetables clean; salted egg shell. In the wok add water 1250 ml (5 bowls) and salted egg yolk, martial arts fire boiling for about 5 minutes, under the purple back of the vegetables boiling until cooked, change the fire evenly into the mix of salted egg white, salted egg has a salty taste, taste test only after the next or not under the salt, adjusted to a little oil can be. The amount can be used for 3~4 people.

Sautéed purple back vegetables

Ingredients: purple back vegetables 250g, garlic 2, cooking oil a number of salt

Method: hot pan with cold oil, and then roll the side of the pan, so that the heat is uniform; drop the broken garlic popping aroma, and then drop a pinch of salt fry a fried;

Purple back vegetables into the pot, quickly stir fry, start the pot.

Taste: crispy and tender, fragrant, unique flavor.

Nutrition: high content of iron, copper, zinc and other trace elements, but also contains flavonoid glycoside components. It has the effect of cooling the blood and removing the fire.

Eating in Sichuan

Mainly produced in southern Sichuan both Yibin, Zigong, Luzhou, Neijiang and other places! The Sichuanese who are good at cooking certainly won't let go of such a delicious dish, and have invented a home-cooked dish with it!

In Sichuan there is a home-cooked dish called blood-skinned vegetables fried liver, first blood-skinned vegetables with a little salt fried 8 mature, amount of liver (100-200 grams) sliced the thinner the better, add a small amount of soy sauce, soy sauce, sugar, vinegar, monosodium glutamate, soybean flour and mix well. Will pickle ginger, pickle red pepper slices, scallions cut into yo 3 cm small section, add pepper! High heat will be mixed pig liver, will pickle ginger, pickle red pepper, pepper at the same time under the pot, fried for half a minute, and then the onion joints and fried blood skin vegetables fried under the fried can be, prompted by the pig liver do not fry too long! Blood skin vegetable fried pig liver become pig liver edible method of the absolute sound, so no blood skin vegetable, no matter pig liver, pig liver necessary blood skin vegetable! The degree of deliciousness, I'm afraid you need to personally to Yibin, Zigong area to taste!

4 blood skin vegetable really carcinogenic

Red phoenix vegetable in taxonomy belongs to the family of chrysanthemums, millipede, chrysanthemum three seven genus. In the last century, chemists have found that Chrysanthemum plants generally contain pyrrolizidine alkaloids (PA), and a large number of toxicity experiments have been done on animals with PA, proving that it has strong hepatotoxicity, which can lead to cirrhosis of the liver.

In addition, it is carcinogenic, teratogenic, and can lead to primary pulmonary hypertension. Later from the red phoenix vegetable also isolated this kind of alkaloids, the red phoenix vegetable and chrysanthemum Panax quinquefolium several other kinds of wild vegetables have done toxicological analysis, the results show that the red phoenix vegetable above ground has the strongest hepatotoxicity. Therefore, it is recommended that people do not eat red cabbage. "At noon, mom made the cold blood skin vegetables quite delicious, a large plate was almost eaten up by me alone.

5 blood Bibi vegetable and the difference between blood skin vegetable

Blood Bibi vegetable, also known as "purple back vegetables", the front of the leaf is green, the back of the purple-red, rich in iron, copper, zinc and other trace elements, but also contains flavonoid glycosides, cool blood, to the effect of the virtual fire. Whether stir-fry or make soup, there is red soup seeping out, with blood tonic effect.

The blood skin vegetable is a perennial herbaceous plant of the genus Panax quinquefolium in the family of Asteraceae. In the south of China, such as Guangdong, Guangxi, Hainan, Fujian, Yunnan, Jiangxi, Sichuan, Taiwan and other places of rural sporadic cultivation, mostly for medicinal purposes or vegetables. According to the National Compendium of Chinese Herbal Medicine, the blood-skinned vegetable is effective in treating coughing up blood, hematochezia, menstrual pain, blood and gas deficiency, bronchitis, pelvic inflammation, heat stroke, amoebic dysentery, and hemostasis of wounds with external application. Containing pyrrolizidine alkaloids, hepatotoxicity, can lead to hepatic venous occlusion, some non-biological components can cause platelet dysfunction, eat with caution

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