The white radish is the antidote
The white radish is not an antidote to Western medicine.
In fact, it is also necessary to look at whether you are eating Western medicine or Chinese medicine, not where you eat radish can not take Chinese medicine, white radish does not solve Western medicine.
Radish in Chinese medicine theory is to have the role of gas, so if you take qi tonic Chinese medicine such as ginseng preparations, it is not appropriate to eat radish. Non qi tonic class of Chinese medicine and radish and no conflict. White radish can nourish Yin to go to the lungs heat, have the effect of lowering the qi and draining the qi.
Secondly, the white radish is because of the drainage so for the tonic class of Chinese medicine is not good, easy to make the effect of the body greatly damaged, but for the clearing of heat and diarrhea class of Chinese medicine is beneficial and harmless, not only will not hinder the nature of the medicine, on the contrary, it will strengthen the power of the medicine.
Introduction of white radish
White radish, root vegetables, cruciferous radish plants. It has been cultivated for thousands of years, and has been widely used in the field of diet and traditional Chinese medicine (TCM) dietary therapy. Qing dynasty qianlong gengwu year (1750 AD) edited by the "Rugao County Zhi" contains: "radish, a Laptop, there are red and white two kinds, all four times can be planted, only the end of the beginning of the volts for the good, broken armor can be for food, born in the sandy soil of the sweet and brittle, born in the barren soil of the firm and spicy." Its color is white, belongs to gold, into the lung, sweet and flat pungent, belonging to the lung and spleen meridian, with the effect of lowering the qi, eliminating food, removing diseases and moistening the lung, detoxifying and generating fluids, diuretic and laxative. The main treatment of lung impotence, lung fever, constipation, vomiting blood, gas and bloating, food stagnation, indigestion, phlegm, urination and defecation, etc. The white radish is very suitable for boiled with water, drink radish water, put some sugar, you can drink it as a drink, it has a very good effect on digestion and stomach.
Can you still eat white radish green
Can you still eat white radish green? This has to be divided into different cases. Some varieties of white radish are such that the outer skin is green, the darkest color above the tip and the lightest at the bottom, such radish has no problem and can be eaten safely. In addition to the variety of reasons, other factors caused by the greening is not recommended for consumption.
The practice of stewed pork ribs with white radish
The white radish is rich in protein, fat, and calcium, and is also rich in vitamins and minerals such as phosphorus and iron, which is called "the most favorable of the vegetables" in the Compendium of Materia Medica. Ribs in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin, etc., with nourishing yin and yang, essence and blood effect. A bowl of white radish rib soup, a nutritional delicacy.
Ingredients: radish, ribs
Ingredients: wolfberry, salt, ginger, yellow wine, red dates, pepper, anise.
Preparation:
1, the first white radish peeled, and then sliced, do not cut too thin. Or cut blocks or cut out different shapes according to their own preferences.
2, the ribs are cleaned, cut into pieces, put into a pot containing water, boil, the water will float up white float, use a spoon to get it out, add yellow wine or vinegar and ginger to the pot.
3, when the soup stewed to white, you can put in the radish, wolfberry and red dates. It is important to note here that the ribs need to add ginger slices or aged vinegar to remove the fishy smell, otherwise the flavor will be very strange.
4, after these things are added, first boil over high heat, then change to medium heat, cook until the radish is soft and sticky, and then add the right amount of salt, pepper and monosodium glutamate, so that a nutritious and delicious radish ribs soup is made.
Note:
Choose tender white radish, pay attention to not hollow; the best choice of large bones, small ribs stewed out of the soup is not enough fresh aroma; ribs should not be boiled to the bone, otherwise it affects the quality of the second cooking. You can fish out the ribs first and then continue to cook the radish.