Description of the problem:
The medicinal properties of the green Lobo
Ans:
Radish (luobo) (Raphanus sativus) Cruciferae, radish genus. One, two-year-old herb. Root fleshy, oblong, spherical or conical, root skin green, white, pink or purple. Stem erect, stout, cylindrical, hollow, branched from base. Basal and lower stem leaves long-petiolate, usually lyrate-pinnatifid, hirsute, lateral lobes 1 to 3 pairs, margins serrate or notched; middle and upper stem leaves oblong to lanceolate, tapering upward, undivided or slightly divided, not clasping. Racemes, terminal and axillary. Flowers pale pink or white. Fruit long horned, indehiscent, subconical, straight or slightly curved, constricted between seeds into a bead, apex with a long beak, beak 2.5-5 cm long, fruit wall spongy. Seeds 1 to 6, reddish brown, rounded, with fine reticulation. Native to China, cultivated throughout the world, there are many varieties, common carrots (turnip), carrots, white carrots, water radish and heart beauty. Roots for food, one of the main vegetables in China, the seeds contain 42% oil, can be used for soap or lubricating oil. Seeds, fresh roots, leaves can be used as medicine, function of the gas to eliminate accumulation. Raw radish contains amylase, can help digestion.
Radish (Raphanuspsativus), also known as Raphanus, Rutabaga, Cruciferae, Radish genus, a biennial herb. Radish is rich in nutrients, can be eaten raw, fried, pickled, dried. Radish can be eaten raw to help digestion because it contains amylase, and has a spicy flavor because it contains mustard oil, which has spicy oil. Roots and seeds contain lycopene, which has a bactericidal effect. Radish has expectorant, antidiarrheal and diuretic effects. Seeds contain 39% - 50% fat.
Characteristics: radish taproot system, the main root depth of 60 cm - 180 cm, the main root group is distributed in the soil layer of 20 cm - 45 cm. The fleshy root of radish is the storage organ of assimilated products, and the skin color is white, pink, purple, green and other colors, and there are black skin radish in the former Soviet Union and France. Flesh color is white, lime green, purple-red and other colors. Radish nutritional growth period leaves clustered on the shortened stem. Leaf shape on the board leaves (loquat leaves) and flower leaves (large class pinnatisect leaves). Leaf color is light green, rich green, bright green, black green. Leaf clusters are erect, semi-erect and spreading. After the radish plant passes through the stage of development, the flower stem drawn from the terminal bud is the main stem, and the flowers of each white radish p are mostly white or light purplish-red, those of the green radish are mostly purple, while those of the red radish are mostly white. Radish fruit is angular, not cracked after maturity, each fruit has 3 - 10 seeds, threshing is more laborious. The general seed coat has two kinds of red-brown and yellow-brown, the depth varies according to the varieties, and many local parties have the law of red-seeded white radish and yellow-seeded red radish. Seed weight 7.0 grams - 13.8 grams.
Varieties: according to the use of vegetable, processing, fruit. According to the season can be divided into fall and winter radish, winter and spring radish, spring and summer radish, summer and fall radish, four seasons radish.
Radish is a root vegetable, the main edible part of the fleshy root, is one of the main vegetables supplied in winter and spring in China.
China's cultivated radish is collectively known as Chinese radish in botany, which has been prevalent since ancient times, and has spread throughout the country during the Ming Dynasty. Over the years, many excellent varieties have been formed, of which Tianjin green radish is one of the local excellent varieties.
1. Varieties:
Radish varieties are very diverse, can be classified according to the shape, color, planting season, etc., can also be divided into raw food, cooked food and processing varieties according to the use.
Tianjin green radish, also known as Weiqing radish, is the Shawo radish, Ge Gu radish and gray pile of radish collectively. It is a green variety of raw food. Slender cylindrical, skin bright green, tail end jade white. The whole radish on the sweet and less spicy flavor, to the end of the spicy taste gradually increased, is a good local varieties, very resistant to storage.
2. Use:
Green radish is rich in nutrients needed by the human body, high amylase content, dense flesh, light green color, water, sweet taste, slightly spicy, is a famous raw food species, known as "fruit radish". In addition to raw food, you can also make soup, dry pickling, salting and making pickles.
The green radish also has medicinal value, with the elimination of accumulation, talk, diuretic, diarrhea and other effects, is loved by the people.
3. Origin:
Because of the strong adaptability of radish, fast growth, high yield, easy planting and management, low cost of production, so there are many cultivated in urban and rural areas in China.
4. Output:
Green radish in addition to supplying the domestic market, also enjoy a certain reputation in foreign markets. And because of storage, long-distance transportation, so it has been the export of fresh vegetables class commodities in the leader. At present, the main sales to Hong Kong, Macao and Southeast Asia, in recent years, Japan, South Korea also have exports.
5. Quality, specifications: quality fresh, emerald green, shape slender and upright, remove the roots. The taste is crispy, juicy, sweet and slightly spicy, and the soil is cleaned without any injury and cracked roots.
Specifications: each weighs about 0.4-0.8kg, uniform size.
6. Processing:
Before exporting, it needs to be processed and organized. When processing, pick the radish which is long and thin, without pests and injuries, remove the roots and residual leaves, and then put them in the export packing box in order, and then pack them after weighing.
7. Packaging:
Green carrots exported generally packaged in cartons, 25kg net weight per box.
Where the export of green carrots units, before export must apply to the local inspection and quarantine agencies for export inspection, after passing the inspection, before shipping for export. Inspection and quarantine agencies to implement the test, the contract has standard provisions, according to the contract provisions; contract has not been stipulated, according to China's current standards. Current sampling standards according to GB8855-88 "fresh fruits and vegetables sampling method".
Where the production and processing of Tianjin green carrot enterprises, must be registered by the local inspection and quarantine agencies before production, inspection and quarantine agencies on its processing technology, processing hygiene, environmental health, storage conditions and other supervision and management.
8. Custody, storage
The export of green radish, generally after storage. Harvesting too early, too late, will have an impact on its quality and storability, so it is necessary to harvest in a timely manner. If harvested too early not only affects the quality, but also affects the yield, too late easy to freeze, and fleshy root hardening, easy to form a hollow in the storage.
Green carrots in storage should be cut to the leaf cluster, can be stored in the kiln, but also into the cold storage storage, the most suitable temperature of 0 ℃ ~ 5 ℃, the relative humidity of the air should be more than 90%.
Weiqing carrot was long cylindrical, generally 20 cm long, diameter of about cm, each weighing about pounds, the whole body is green, thin skin, meat, crisp, sweet, water, both raw, but also for cooked dishes, soups and pickles. Especially eaten raw, distinctive flavor, chewing and crispy and sweet, water, no dregs, delicious flavor, light and delicious, can quench thirst, phlegm and fluids, help digestion, promote appetite.
Red carrot cow (moon show) soup
Ingredients: 750 grams of red carrots, cow (moon show) 500 grams, 5 honey dates, 1 pot of water, salt
Practice:
1. Red carrots peeled, washed, cut into small pieces. Cow (moon show) washed, cut small pieces, honey dates rinse, standby.
2. Boil a pot of water, under the red carrots, cattle (moon show) and honey dates, water and then roll, close the fire, boil about 2 hours and a half, under the salt seasoning, you can drink.
---------------
Zhuhou Beef Brisket Stewed Radish
Ingredients: 500 grams of carrots, 5 slices of ginger, 750 grams of beef brisket (pit brisket), water
Seasoning: 2 tablespoons of Zhuhou Sauce, salt, sugar in moderation
Methods:
1. The first thing you need to do is to get rid of it. Burn a hot casserole, oil, burst ginger, under the brisket burst through, add the right amount of water, simmer for 30 minutes over medium-low heat and then turn off the heat for half an hour, and then repeat the simmering once more, until the brisket is ripe, under the right amount of salt, sugar to taste.
2. Radish peeled, cleaned, cut corner pieces, frying pan a moment under the column of sauce, pocket, add the brisket in the casserole, simmer for 30 minutes, you can original pot on the table.
---------------
Green carrot and grass carp tail soup
Ingredients: 1 green carrot (about 480 grams), a few slices of ginger, 1 grass carp tail, salt
Directions:
1. Green carrot peeled, cleaned and cut into thick pieces.
2. Grass carp tail scales washed and dried, 1 tablespoon of oil in a pot, the grass carp tail fry until light yellow.
3. Boil 2 tablespoons of water, put down the green radish, grass carp tail boil about 1 hour, add salt to taste.
-------------
Tri-colored radish stewed beef:
Method: green radish, white radish, carrot cut hobnail block spare.
Beef sliced, add seasoning, chicken essence, soy sauce, pepper, a little water starch mix, marinate for ten minutes to taste.
Turn on the heat, put peanut oil in the pot, onion, ginger burst incense, add beef slices fried off the raw, add radish pieces, medium heat stew, and finally put salt.
----------------
Green and Red Carrot Pig Tongue Soup
Ingredients: 1 pig tongue, about 600 grams, 400 grams of green carrots, 250 grams of red carrots, 4 honey dates, and 1 small piece of peel.
Method: Put the pig tongue into hot water, scrape off the tongue, wash. Green, carrots peeled and washed cut angle block. The skin is soaked soft, scrape off the flesh, wash. Boil the appropriate amount of water, put green, carrots, peel, honey dates, boil for 1 hour, add the pig tongue, and then boil until the pig tongue is enough to ripe until, under the salt to taste. Efficacy: This soup is the seasonal soup in the fall and winter seasons.
--------------------
Radish and Pork Bone Soup
Functions: clearing heat and moistening the lungs, throat, phlegm, beauty
Taste: cool, sweet
Directions:
Green radish a (10 centimeters or so)
cut into 2 centimeters size pieces
carrots two (10 centimeters or so) pork bone 2 pieces (about the size of a fist)
jujube 2 ~ 3
the above materials into the pot, add water about 4500 ml (water is not easy to too much, otherwise it will dilute the flavor of the soup. Of course, can not be less, Kung Fu all show which, I am really difficult to describe, although experience, but can not say, can only look at the individual's understanding) boiled over high heat, skimmed off the top of the blood stains, switch to medium-high heat stew open, if you do not like the oily friends, you can skim off a layer of floating oil in this time (personal opinion, a little oil is not good, but also unfavorable to the taste of this soup), medium heat continued to simmer for about two hours can be. Drinking time can be according to personal preference with a little salt seasoning.