Ginseng is known as the "King of Herbs", it is a well-known Chinese and foreign, old and young well-known medicine and food dual-use precious ingredients, with a variety of effects such as replenishing vitality, restoring the pulse and strengthening the body, nourishing the spleen and lungs, nourishing the blood, calming the nerves and intellectuals.
Ginseng is extremely valuable for medicinal purposes, but it has a long growing period and low yield, so it is extremely expensive and often prohibitive.
There is an ingredient, its nutritional value is comparable to ginseng, but the price is very close to the people, it is known as the cheapest "ginseng in water", it can be eaten vigorously for five or nine days, cook a pot of sweet soup at will, warm the heart and moisturize, refreshing and delicious, don't miss it, it is the horseshoe!
Nutritional value of horseshoe:
1. Promote growth and development
Water chestnut, also known as water chestnut, its phosphorus content is the highest among root vegetables, can promote human growth and development and maintain physiological functions, has great benefits for the development of teeth and bones, and can promote human metabolism and regulate acid-base balance, especially suitable for children.
2. Antibacterial and anti-inflammatory
Horseshoe contains a substance called water chestnut, which has a certain inhibitory effect on Staphylococcus aureus and Escherichia coli, and can assist in lowering blood pressure. Moderate consumption of water chestnuts can inhibit bacteria and anti-inflammation and enhance human immunity.
3. Clear away heat and generate energy
Traditional Chinese medicine believes that horseshoe is cold, sweet in taste, and enters the lung meridian and stomach meridian, which has the effects of clearing heat and dissolving phlegm, appetizing and eliminating food, and moisturizing dryness, and is one of the most suitable seasonal vegetables and fruits to eat in winter.
Recommended recipe: Horseshoe osmanthus corn soup
Ingredients: water chestnut, fresh corn, eggs, dried osmanthus, starch, rock sugar
Method:
1. Prepare two fresh corns, peel off the old skin of the corn, leave the corn whiskers, clean them with water, then cut them into large sections, then cut off the corn kernels, and leave the corn cob and corn whiskers for later use.
2. Peel off the outer skin of the horseshoe, clean it, cut it into cubes, and put it in a basin for later use.
3. Prepare a casserole, put the corn cob and corn silk into the pot, then add an appropriate amount of water to the pot, bring it to a boil over high heat, then turn to low heat and simmer for 20 minutes.
4. Use a colander to remove all the corn cobs and corn whiskers from the pot, leaving the corn soup for later use.
5. Put the prepared corn kernels and water chestnuts into the corn broth, wrap the dried osmanthus in clean gauze, and then put it in a pot and cook it with the corn and water chestnuts to taste. Then add an appropriate amount of rock sugar to the soup and simmer it over medium-low heat for 10 minutes.
6. Take out the osmanthus bag and discard it, prepare another egg, knock it into a bowl, stir it into an egg liquid, and then pour the egg liquid into a casserole. (When pouring the egg mixture, stir constantly while drizzling it to make it appear egg-dropped)
7. Add an appropriate amount of water starch to the pot, stir constantly while cooking, and turn off the heat to eat when the soup is boiled into a thick "rice soup" shape.
Tips:
1. Horseshoe should not be eaten with sweet potatoes. Sweet potatoes contain a substance called yam saponin, which reacts with the starch in the horseshoe to produce an indigestible substance that irritates the gastrointestinal tract and causes diarrhea and vomiting.
2. Horseshoe grows in mud, may be attached to more bacteria and parasites, should not be eaten raw, must be washed and cooked thoroughly before eating.
3. Horseshoe is a raw and cold food, and those with spleen and kidney deficiency and blood stasis should be cautious about eating.
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