White jade radish
Overview
Efficacy and functions of white radish Radish is pungent, sweet, and neutral in nature; it returns to the spleen and stomach meridians. It has the effects of eliminating stagnation, resolving phlegm and clearing away heat, lowering Qi and relaxing the middle part, and detoxifying. It is mainly used to treat fullness due to food accumulation, phlegm and cough, aphonia, vomiting blood, epistaxis, thirst, dysentery, migraine, etc. Enhance immunity and inhibit the growth of cancer cells, which is of great significance for preventing and fighting cancer. Promote digestion: Radish is known as a natural digestive agent. The rhizome contains amylase and various digestive enzymes, which can decompose starch and fat in food, promote food digestion, relieve chest tightness, and inhibit hyperacidity. Helps gastric peristalsis and promotes metabolism. Promoting the secretion of gastrointestinal juice can keep the gastrointestinal tract in good condition. Lowering blood lipids: Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. Nutritional value of white radish 1. Radish has a high water content, about 94%, low calories, and high dietary fiber, calcium, phosphorus, iron, potassium, vitamin C and folic acid content. 2. Radish is rich in digestive enzymes, which are not resistant to heating, so radish is suitable for eating raw.
Tags
Ingredients
Steps
-
Prepare the radish and remove the skin
-
Cut the radish in half and cut into thin slices
-
Add some salt and marinate for ten minutes
-
Add a spoonful of white vinegar and a spoonful of sugar
-
Marinating for half an hour can be longer
-
When the pickled radish is soft, just fix it with a toothpick. It tastes sour and sweet
