Winter weather is cold, and the pores of the human skin are in a contracted and closed state, making it prone to relative excess of yang qi in the body. At the same time, due to reduced outdoor activities and less sweating and heat dissipation, and often eating hot foods such as hot pot and barbecue, it is easy to generate internal heat and excessive dampness. At this time, cool radishes can not only dissipate internal heat but also have functions such as relieving qi, widening the middle, and resolving stagnation. Radishes come in various varieties, such as white radish, carrot, and green radish. Here, we will explain the various uses of these radishes, and you can choose the appropriate type based on your own situation.
Carrot
In traditional Chinese medicine, carrots can tonify the middle qi, invigorate the intestines and stomach, strengthen the yang of the body, and calm the five viscera. Men who consume carrots in moderation during winter can invigorate their bodies and enhance alertness and resistance to fatigue.
White Radish
White radish is cool in nature and has the effect of moistening the lungs and stopping coughs. In winter, when there are symptoms of lung heat and excessive phlegm, eating an appropriate amount of white radish can help improve overall health. In addition, research has found that white radishes contain effective anti-cancer components.
Green Radish
Green radish has the functions of invigorating the spleen, preventing and treating excessive phlegm, dry mouth, and thirst. In addition, the dietary fiber in green radish can promote gastrointestinal peristalsis and help eliminate waste from the body. Regular consumption of green radish can also lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent various diseases such as coronary heart disease, arteriosclerosis, and gallstones.
Water Radish
Water radish refers to the fresh root of Lai Fu, which has a good diuretic function and is beneficial for relieving alcohol intoxication. In addition, water radish also has the effects of improving digestion, promoting qi flow, and refreshing the eyes.
Benefits of Eating Radishes in Winter
1. Cooling and Clearing Heat
Radishes have a sweet and cool taste. Eating white radishes regularly in winter can effectively regulate liver fire, clear lung heat, and promote liver detoxification and anti-inflammatory effects.
2. Promoting Digestion
Carrots are rich in mustard oil and dietary fiber, which can promote digestion, accelerate gastrointestinal motility, and improve appetite. For those who have indigestion or constipation, eating radishes in winter is the best dietary therapy.
3. Skin Care
Due to the rich content of vitamin C and zinc in radishes, regular consumption can effectively replenish skin nutrition, maintain smooth and rosy skin, and prevent skin aging. Radishes can also nourish qi and blood, making dry skin more moisturized and radiant.
4. Boosting Immunity
Radishes contain lignans and enzymes, which can effectively reduce blood lipids, soften blood vessels, and stabilize blood pressure. The abundant minerals in radishes can also enhance immune function, prevent chilblains, and treat chilblains effectively.
Recommended Nutritional Recipes with White Radish
1. White Radish and Ginger Drink
Ingredients: 300g white radish, 3 slices of ginger.
Method: Slice the white radish and boil it together with the ginger slices. After boiling, add a little rock sugar and drink.
Effect: Clearing heat and resolving phlegm. It has a certain therapeutic effect on colds and coughs in children in autumn and winter. Regular consumption can also prevent respiratory infections in autumn and winter.
2. White Radish and Sugarcane Soup
Ingredients: 500g white radish, 500g sugarcane.
Method: Wash the radish and sugarcane, and cut them into small pieces. Put them in a pot with water and cook for 20 minutes. Add some rock sugar when drinking, can be used as a substitute for tea.
Effect: Clearing heat, generating body fluids, detoxifying, and relieving throat. It has a good auxiliary therapeutic effect on colds, fever, sore throat, and nosebleeds in children in autumn and winter.
3. Radish and Lamb Stew
Ingredients: White radish, lamb, ginger, cooking wine, salt, to taste.
Method: Wash the white radish and lamb, and cut them into pieces. Put the lamb into a pot with enough water, and after boiling, remove the lamb and discard the water. Add fresh water to the pot, put in the lamb, ginger, cooking wine, and salt, and stew until the lamb is 60% cooked. Then add the white radish and cook until tender before consuming.
Effect: Resisting cold, enhancing immunity, and tonifying the middle and replenishing qi.
4. Radish and Crucian Carp Soup
Ingredients: 1 crucian carp, half a white radish.
Method:
(1) Clean the fresh crucian carp, remove the black film inside the belly, and make two cuts on both sides of the fish. Cut the white radish into shreds and set aside.
(2) Dry the cleaned crucian carp, grease the pot with ginger to prevent sticking, then pour oil into the pot and fry the crucian carp until both sides are golden brown.
(3) After frying the fish, pour hot water into the pot (it must be hot oil water to achieve a milky white fish soup; otherwise, the emulsification effect will not be achieved), add green onions, ginger, and radish shreds.
(4) Cover the pot, simmer over low heat for 20 minutes until the soup becomes milky white, then add salt to taste.
Effect: Promotes lactation, beauty and weight loss, appetizing and digestion, improves immune function, prevents colds, nourishes qi, and invigorates the spleen.
Precautions
1. Radishes are cool in nature, so they are not suitable for people with excessive yin and coldness or weak spleen and stomach to consume too much.
2. Pay attention to the combination with other foods, such as radish lamb hot pot, which is more warming and nourishing.
3. Radishes come in various varieties. It is better to eat raw radishes with more juice and less spiciness. Those who do not usually like to eat cool foods should eat cooked radishes.
4. Radishes have a laxative effect, while carrots have a tonifying effect, so it is best not to eat them together. If you want to eat them together, you should add some vinegar to harmonize the nutrients.
