It has the effects of protecting liver, invigorating spleen, enriching blood, relaxing muscles and tendons, diminishing inflammation and resisting bacteria, and can be used for treating diseases such as chronic diarrhea and dysentery, intestinal hemorrhoid and hematochezia, metrorrhagia and leukorrhagia, sores, tinea and scabies, and has good health care and beauty care effects such as skin lubrication.
Unique flavor, fresh and refreshing, and various ways to eat. Suitable for cooking, cold salad, frying, drying and pickling. Common such as tofu mixed with tofu, Toona sinensis scrambled eggs, salted raw Toona sinensis and fried Toona sinensis fish; You can also cook Toona sinensis and rice into porridge and mix it with sesame oil, monosodium glutamate and refined salt. , delicious and delicious;
Taboo:
Don't worry about pickled Toona sinensis. Many people like to eat Toona sinensis pickled with salt. It should be specially reminded that during the curing process, miscellaneous bacteria will convert nitrate in Toona sinensis into nitrite, which may bring cancer risk. But this change is also an empty process. Research shows that, generally speaking, within a few days to ten days after curing,
The content of nitrite reaches the peak, but it will gradually decrease within 2~3 weeks. After 20 days, it has generally reached a safe level. It is recommended to eat pickled Toona sinensis after 20 days to avoid health risks.
The above contents refer to People's Daily Online-Spring Eclipse "Spring Bud"
People's Network-Is the stem thick and tender? What do you need to know to eat Toona sinensis?