Keep your body warm and reduce cough with chrysanthemum greens
Chrysanthemum greens are a popular vegetable during colder days. They are easy to grow and are widely sold in Vietnamese markets. In addition to being used fresh as food, chrysanthemum greens are also used as a medicine in a lightly dried form.
With a slightly bitter taste and a slightly pungent smell, many people may not like it. But this vegetable has many health benefits. Chrysanthemum greens are rich in vitamins, fiber, and minerals but low in energy, so they are considered an ideal food for those who want to stay in shape and lose weight. Women can drink a glass of chrysanthemum greens juice 15-20 minutes before meals to help the body feel full longer, supporting good weight loss.
Chrysanthemum greens are in their best season. Photo HM
In Oriental medicine, chrysanthemum greens are considered a medicinal herb. According to traditional medicine practitioner Bui Dac Sang (Oriental Medicine Hanoi ), chrysanthemum greens have a sweet and slightly bitter taste, cool properties, and have the effect of clearing heat, eliminating phlegm, reducing cough, and aiding digestion...
On cold days, eating chrysanthemum greens helps keep the body warm, increases resistance, reduces nocturia... Especially when there are symptoms such as persistent cough, cough with phlegm, cold due to weather changes, you can eat delicious cold dishes made from chrysanthemum greens which will improve very well.
Simple remedy for cough and cold on cold days with chrysanthemum greens
If you have a persistent cough, you can take 100-150g of chrysanthemum greens and pig lungs and cook them into soup. Eat this dish for about 3-4 days, eat both the food and the liquid, and you will quickly improve.
Or take 150g of fresh chrysanthemum greens, wash them, put them in a large bowl, pour boiling porridge on top, mix the vegetables well and eat 2-3 times a day. This is a remedy that helps to quickly reduce colds from chrysanthemum greens on cold days.
How to eat to keep all the nutrients from chrysanthemum greens you should know
Chrysanthemum greens are often used to make soup and hot pot. Because of their slightly pungent and slightly bitter smell, many people cook them until soft to reduce the bitterness. However, to retain all the nutrients from chrysanthemum greens when preparing, people should be careful not to cook them for too long because the vegetables cook very quickly and easily become mushy, losing their flavor.
If you leave the chrysanthemum greens whole, you only need to blanch them in boiling water for 20-30 seconds. If you cut them into pieces, the cooking time will be even faster. The cooked leaves will be soft, not crushed, and sweeter.
In addition, when processing chrysanthemum greens, it is important to wash them thoroughly with salt water to help remove worm eggs and dirt because this vegetable is susceptible to insects. When processing chrysanthemum greens, you should also add hot spices such as pepper and ginger to reduce the cold properties of the vegetable.
Delicious cold day dish with chrysanthemum greens
Chrysanthemum greens and tofu
Ingredients : Chrysanthemum greens, tofu, pork rinds, garlic, eggs, fatty meat. Common spices such as pepper, soy sauce, cooking oil, sugar, MSG.
Making:
Step 1: Pick and clean the chrysanthemum greens, soak them in diluted salt water to remove insect eggs and impurities. Remove the greens, drain, and cut into small pieces. Peel and crush the garlic; wash and dice the fatty meat.
Chopped chrysanthemum greens
Step 2: Wash the tofu, put it in a bowl and mash it, add chopped chrysanthemum greens. Next, crack an egg in to create a smooth, sticky consistency for the ingredients, add a little pepper powder, sugar, soy sauce… according to taste and mix all the ingredients well.
Step 3: Add the sliced fat to the pan and stir-fry until the fat turns slightly brown, add the garlic and sauté until fragrant. Next, add the chrysanthemum greens mixed with tofu and stir-fry over medium heat until the water has dried. When you smell the aroma of the dish, season to taste and it is done.
Chrysanthemum greens and tofu dish is simple to make and tastes delicious on winter days.
Chrysanthemum greens and perch soup
Ingredient:
+ 500g chrysanthemum greens
+ 300g perch
+ Ginger branch
+ Spices: MSG, salt, pepper
Making:
Step 1: Pick, wash and cut chrysanthemum greens into bite-sized pieces; Peel ginger, crush half and chop the other half; Clean tilapia and grill until golden brown to make the meat firmer and more fragrant.
Step 2: Boil water, add crushed ginger, salt and fish and cook until done. Remove the fish, remove the meat and marinate with a little fish sauce, minced ginger, pepper and MSG.
Step 1: Boil the fish bones again to get clear broth. Season to taste, add chrysanthemum greens when the water boils and only boil until it boils again, add the fish meat and boil for a few more minutes.
Chrysanthemum green soup with perch is a delicious and nutritious dish to eat on a cold day to help warm the stomach, reduce cough and aid digestion. This hot soup has a sweet taste from perch and chrysanthemum green.
Source: https://giadinh.suckhoedoisong.vn/rau-cai-cuc-mua-ngon-nhat-giup-am-phoi-va-ngu-ngon-trong-ngay-lanh-luu-ngay-cach-che-bien-de-giu-tron-vi-172251122142817513.htm
Comment (0)