What are the effects and contraindications of blood-skin vegetable?

Bloodleaf is slightly sweet and has the effect of promoting blood circulation, stopping bleeding, and detoxifying. It is also helpful in reducing swelling. Women who experience dysmenorrhea can use blood-skin vegetable to improve their condition. Blood-skin vegetable has many benefits, but there are also some taboos when eating blood-skin vegetable, which many people don’t understand. Let us learn about the benefits and contraindications of blood-skin vegetable so that everyone can learn more about it.

1. Taboos of Bloodleaf Vegetable

Please use with caution if you are cold and weak

2. Effects of Bloodleaf Vegetable

The flavor of blood-skin vegetable is slightly sweet, spicy and flat, and it has the effects of promoting blood circulation, stopping bleeding, detoxifying and reducing swelling. Treat dysmenorrhea, metrorrhagia, hemoptysis, etc.

3. Origin of Bloodleaf Vegetable

It is mainly produced in Yibin, Zigong, Luzhou, Neijiang and other places in southern Sichuan.

4. How to eat

In Sichuan, there is a home-cooked dish called fried blood vegetable with pork liver. First, stir-fry the blood vegetable with a little salt until it is 80% cooked. Slice the pork liver (100-200 grams) as thinly as possible, add a small amount of fermented black beans, soy sauce, sugar, vinegar, MSG, and soy flour and mix well. Slice the pickled ginger and red pepper, cut the green onion into 3 cm sections, and add the Sichuan peppercorns! Add the mixed pork liver, pickled ginger, pickled red pepper and Sichuan peppercorns into the pan over high heat and stir-fry for half a minute. Then add the scallions and stir-fried blood vegetables and cook until cooked. A reminder is not to stir-fry the pork liver for too long! The second step is to mix the food. Boil the blood vegetable in boiling water for a while, add red oil, soy sauce, sugar, vinegar, MSG, pepper powder, and garlic, mix well and it is ready to eat!

The edible young shoots can be stir-fried, made into soup, or used in hot pot. They have a special aroma and are fresh and delicious. When stir-fried with fermented bean curd, shacha sauce and other condiments, they have a unique flavor.

5. Purple cabbage and salted egg soup

1. Ingredients: 400 grams of purple-backed cabbage, 2 salted eggs, 3 slices of ginger.

2. Preparation: Wash the purple-backed cabbage and peel the salted eggs. Add 1250 ml (5 bowls) of water and salted egg yolks to a wok, boil over high heat for about 5 minutes, add in purple spinach and boil until cooked, then switch to low heat and evenly add in the mixed salted egg whites. Taste the salty egg before adding salt or not, and add a little cooking oil before serving. It can be used as both soup and dish. This amount is enough for 3 to 4 people.

6. Stir-fried purple cabbage

1. Ingredients: 250g purple cabbage, 2 cloves of garlic, some cooking oil, a pinch of salt

2. Preparation method: Add cold oil to a hot pan, then roll the edges of the pan to make the heat even; add crushed garlic and sauté until fragrant, then add a little salt and stir-fry;

Put the purple-backed vegetable into the pan, stir-fry quickly and remove from the pan.

3. Taste: crispy and delicious, with a refreshing fragrance and unique flavor.

4. Nutrition: It is high in trace elements such as iron, copper, zinc, and also contains flavonoids. It has the effect of cooling blood and removing internal heat.

VII. Introduction

Bloodleaf vegetable is a perennial herb of the genus Notoginseng in the Asteraceae family. It is cultivated sporadically in rural areas of southern my country, such as Guangdong, Guangxi, Hainan, Fujian, Yunnan, Jiangxi, Sichuan, and Taiwan, and is mostly used for medicinal and occasional vegetable purposes. Purple-backed vegetable is native to my country. According to the "National Compilation of Chinese Herbal Medicines", purple-backed vegetable has the effects of treating coughing up blood, metrorrhagia, menstrual pain, blood deficiency, bronchitis, pelvic inflammatory disease, heatstroke, ambaridal dysentery, and external trauma hemostasis. According to tests conducted by the Experimental Center of Fujian Academy of Agricultural Sciences, every 100g of purple-backed vegetable contains 91.49-91.66g of water, 16.26-19.18g of crude protein, and 22.5mg of ascorbic acid. It is rich in mineral nutrients, especially high content of trace elements such as iron, copper and zinc (Table 1-2). It also contains flavonoid glycosides, which are non-toxic, can prolong the effect of ascorbic acid and reduce vascular violaceous effects, and have a moderate resistance to malignant growth cells. Bloodleaf grows healthily, has strong resistance to adversity, is basically not harmed by diseases and insects, and is not contaminated by pesticides. Its young branches and leaves are crisp and tender when used in cooking, and have the special fragrance of Asteraceae plants and unique flavor.