Purple skin Huaishan radish soup

Purple skin Huaishan radish soup

Introduction:

Huaishan is rich in polysaccharides, which can increase blood white blood cells, strengthen the phagocytosis of white blood cells, and improve human immunity. At the same time, the inorganic elements such as Fe, Zn, Cu, Mn, CA, Mg and Se in Huaishan mountain have positive effects on improving various physiological functions of human body, especially immunity. 2. The crude fiber and starch (enzyme) in Huaishan can stimulate the movement of stomach and intestines. It can also be used to stop diarrhea and enhance the absorption function of small intestine. In addition, it can also promote the healing of skin ulcer surface and wound, and has the function of myogenesis, which can be used for the treatment of gastric and duodenal ulcer. 3. Adjust or reduce blood sugar function, Huaishan mucus and polysaccharide can stimulate and regulate the body's immune system, reduce blood sugar. It is rich in amylase, has the function of hydrolyzing starch, can promote the secretion and synthesis of prostaglandins, so it has the function of reducing blood sugar and urine sugar, and can effectively alleviate and treat various complications caused by diabetes. 4. The regulation mechanism and anti-aging function of Huaishan polysaccharide have obvious antioxidant activity in vitro and in vivo. 5. Regulating and reducing the function of blood lipid, Huaishan can significantly reduce the total cholesterol, triglyceride, low density lipoprotein, free radical and atherosclerotic plaque in blood, increase the activity of SOD and other antioxidant enzymes, and has a good scavenging ability for DPPH free radical. The saponins in Huaishan also have the effects of lowering blood lipid, regulating blood pressure and adjuvant treatment of cancer. Water soluble saponins have obvious therapeutic effects on myocardial ischemia and hyperlipidemia. 6. The mucin in Huaishan can prevent fat deposition on the cardiovascular system, maintain vascular elasticity, prevent premature atherosclerosis, reduce subcutaneous fat accumulation, prevent the atrophy of connective tissue, and prevent the occurrence of collagen diseases such as rheumatoid arthritis and scleroderma. 7. The anti-tumor and anti-inflammatory function of Huaishan has a strong immune regulation function, which can be used as a strengthening drug in the anti-tumor treatment. Allantoin from Huaishan has anti irritant, analgesic, anti-inflammatory and bacteriostatic effects. It is commonly used in the treatment of hand and foot chaps, ichthyosis, and a variety of keratoderma. According to the Japanese patent report, allantoin is also used as an important component in the treatment of diabetes, liver cirrhosis, cancer, and osteomyelitis

Production steps:

Step 1: material purple yam 400g radish 2 small big bones 400g

Step 2: pour warm water into the casserole, pour in the washed big bones and bring to a boil.

Step 3: wash the yam and white radish, cut and set aside.

Step 4: pour in the white radish and bring to a boil over high heat. Turn to low heat and simmer for 50 minutes (skim the floating powder).

Step 5: pour in purple yam and cook for 20 minutes.

Step 6: pour in the salt and make it taste good.

Materials required:

Purple Yam: 400g

Big bone: 400g

Radish: 2 small ones

Salt: moderate

Note: yam generally choose stem straight, thick, get a certain amount of hand. If it is a cut yam, then choose the cut white. Fresh yam generally has smooth epidermis and natural skin color. If you buy cut yams, you should avoid contact with the air and wrap them in plastic bags and refrigerate them in the refrigerator. Chopped yams can also be frozen in the refrigerator. After peeling, put yam into vinegar water to prevent discoloration. It is easier to play the role of enzymes contained in yam when it is eaten raw than boiled. When purchasing yams in winter, you should pay attention to holding them in your hands for a few minutes. If the yam perspires, it will be frozen; if it is hot, it will not be frozen. When the yams were broken apart, the frozen yams were sticky and liquefied into water, and the thawed ones had hard hearts and red flesh.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh