A light-sensitive plant ashwagandha taboos

1, acute phototoxicity inflammation

Ashwagandha, although it is a kind of in the May-June of each year is a good table on a dish of wild food, but ashwagandha plant with chlorophyll and chlorophyll transformed into porphyrin-like substances, the substance has a strong The characteristics of light response, some friends after eating ashwagandha, especially a large number of ashwagandha, out of doors or field activities, will cause acute phototoxic inflammation. Symptoms are mainly manifested as: the skin of the whole body is itchy and painful, always wanting to scratch the feeling with the hands. Secondly, the skin is red and swollen all over the body or localized, and in severe cases the skin will shine.

2, response

Ash ashwagandha, although delicious, but do not gluttony, is not to consume too large an amount at a time. At the same time after eating try not to field activities or long time sunshine. Thirdly, when the symptoms are serious, you must not take a chance, you must take the time to see a doctor as soon as possible. Remember that some people should not consume it, especially those who have a history of skin disease or skin allergies. Remember!

Two, eat before how to deal with ashwagandha safer?

Ash greens in our country almost all over the country, in our fields, the ground, roadside, in front of the house, etc. can be seen, due to the wide distribution of the ancient Chinese people have long been consuming ash greens records, is the famine era of Chinese people's full stomach of life-saving dishes. Today, with the great abundance of people's material life, ashwagandha is rich in nutrients, rich in a variety of vitamins B1, B2, C and so on. There are a variety of minerals such as calcium, iron content, (for young people and middle-aged and elderly friends can be appropriate calcium and iron) and high protein and carbohydrates, etc., and again on the people's dinner table, into our five organs House. At the same time ash greens also has to eliminate bad breath, eliminate the role of intestinal parasites. However, although the ash greens are good, eating method has to pay attention to, briefly introduced as follows:

1, what kind of ash greens rich in nutrients?

The ash greens to the tender stems and leaves as the main feeding parts, general ash greens from 5 cm height can be harvested, until the buds are conceived before you can pick tender stems and leaves to eat, why pick tender stems and leaves? Because ash greens are too old to lose nutrients, nutrients are mainly supplied to the buds of the breeding.

2, cleaning

Ash greens due to the wild environment, after picking the first to remove impurities, and then wash with water, here friends especially remind friends, ash greens leaves belong to the papery leaves, cleaning time do not rub too much, do not wash too many times, generally 2 - 3 times, sucking up the impurities, ash can be, do not artificially lead to nutrient loss. After washing, drain the water to be used.

3, blanching

The key point of blanching ash greens is the grasp of time. Start a pot, inject a number of water, wait for the water to boil, put a little salt, the role of salt is to maintain the color of ash greens, will not turn yellow. Pour into the washed and drained water ash greens, time 1 - 2 minutes immediately fish out, let the hot water naturally drain.

4, soak - is the most critical step

Ash greens soak is the most critical step to eat ash greens, do not miss this step, through the soak, to further reduce the ash greens in the light-sensitive substances, to prevent unnecessary trouble, the general soak time of 10 - 15 minutes can be. After soaking, pull out and drain the water, and wait for use.

Three, ash greens eating

1, cold ash greens

After soaking, drain the water ash greens, chopped plate. Then the onion, ginger and garlic, oil, salt, soy sauce, sesame oil into the pouring, stirring evenly can be eaten. This is a delicate taste, crisp wild vegetables are ready. Special reminder: here ginger is a must put friends.

2, do stuffing

Soak water, drain the water ash greens, chopped, the stirred meat filling into the chopped ash greens, general 500 grams of ash greens: 200 grams of meat, add chicken, five spice powder, soy sauce, salt, onion, ginger and garlic, mix well. This can keep both large buns, dumplings, vegetable cakes are available, depending on how friends love to eat.

3, mixed with noodles steamed

Mixed with noodles steamed ash greens, you can use the raw ash greens, ash greens washed and drained, chopped and loaded, a layer of ash greens layer of wheat flour, on the pot steamed food 3 - 5 minutes. Out of the pan and add the modulation of the sauce, green onions, ginger and garlic, sesame oil, soy sauce, refined salt, consumed oil and mix well into the pan and mix well, eat spicy friends can put some of the Lao Gan Ma.

4, Wo Wo Tou

Soaked in water, drained ashwagandha, chopped, 300 grams plus 1000 grams of flour, and noodles, while the noodles add a little fine salt, a little pepper, wake up 15-25 minutes on the pot to steam, the water boiled for 15 minutes can be out of the pot.