Root vegetable is also called laver head and yellow golden autumn vegetable head. It is a variety with different colors in Chenopodiaceae beet. Porphyra with fleshy roots is called Porphyra Head (or Red Cabbage Head), and Porphyra with yellow roots is called Huang Jinqiu Cabbage Head. Root vegetables originated from the Mediterranean coast and are the main vegetable varieties in Europe and America.

Besides various minerals, carbohydrates, plant proteins, vitamins and other nutrients, Astragalus sinicus also contains anthocyanins, betaines, pectin and other substances. Betaine is a regulator of human metabolism, which can accelerate the absorption of protein and improve liver function. It contains a lot of fibers.

Vitamins, pectin and a small amount of vitamin U are anti-gastric ulcer factors and contribute to the health care of the stomach.

Chinese milk vetch tastes slightly sweet, crisp and delicious when eaten raw. Western food is mainly raw food, and colorful salads are made with root vegetables of various colors or single color. The traditional eating method is to cook the fleshy roots and make them into mud. Add seasoning and stir well.

Roasted Chinese milk vetch

Ingredients: purple or yellow root pea.

Seasoning: butter, tomato sauce, salt.

Method: Wash the root tuber, cut it into pieces and bake it in the oven (or put a little water in the pot and cook it with butter). Dip in sweet potato sauce.

Features: Soft and soft, slightly sweet, slightly sour and slightly spicy.

veal

Raw materials: Chinese milk vetch 250g, beef100g.

Seasoning: cooking wine, refined salt, starch, vegetable oil, soy sauce and Jiang Mo.

Method: 1 Wash and slice the root tuber, then slice the beef, and add cooking wine, salt (a little), soy sauce and starch. 2 Heat the wok and drain the oil, that is, add the beef slices and Jiang Mo, stir-fry until the beef begins to change color, and take it out for later use. 3. Put oil in a hot pot, add root vegetables, salt and a little water, and cook the root vegetables; Add the fried beef, stir well, cook for a while until the root vegetables are tasty, and then take them out of the pot.

Features: the beef is tender and smooth, and the root vegetables are delicious.

Efficacy: invigorating spleen and stomach, benefiting qi and nourishing blood, and strengthening body. It can be used as a dietotherapy dish for patients with diarrhea due to spleen deficiency, soreness of waist and knees and gastric ulcer.