Heart-saving vegetables, according to the Chinese name Fei Cai in "Botany", modern domestic Chinese herbal medicine books introduce the scientific names Sedum Sanqi and Tusanqi, which also refers to Yangxin Cai. Native to East Asia, it is distributed in Northeast China, North China, and East China, and is born in the shady and humid places of mountain slopes, valleys, shrubs, and river banks. Cold-tolerant, sun-loving and dry and ventilated place, avoid water and moisture, do not have strict requirements for soil properties, and are ancient and precious and endangered plants.

overview

It has been clinically verified by experts: eating heart-saving vegetables for several months can inhibit and treat hypertensive heart disease (coronary heart disease, arrhythmia, paroxysmal tachycardia, rheumatic heart disease, etc.), have the effects of calming the heart and liver, calming the nerves and replenishing blood, clearing heat and detoxifying, stopping bleeding and removing blood stasis, and can prevent and treat hysteria, arteriosclerosis, stroke hemiplegia, insomnia and dreams, palpitations and panic, hyperlipidemia, diabetes, thrombocytopenic purpura, gingival bleeding, heavy menstrual flow, bruises, hepatitis, gastrointestinal bleeding and other more than ten kinds of cardiovascular and cerebrovascular diseases, hence the name of heart-saving vegetables. Heart-saving vegetables have beautiful form, refreshing taste, good medicinal utensils, can be fried and stewed with meat, eggs, edible mushrooms, sea rice, etc., can be boiled into soup, stuffing, shabu-shabu, can also be stir-fried, cold dressed, dipped in sauce, pickled side dishes, its flavor is unique, never get tired of eating.

Distribution

Sichuan, Hubei, Jiangxi, Anhui, Zhejiang, Jiangsu, Qinghai, Ningxia, Gansu, Inner Mongolia, Henan, Shanxi, Shaanxi, Hebei, Shandong, Liaoning, Jilin, Heilongjiang, Guangdong.

Dietary value

Each 100 grams of edible part contains 2.1 grams of protein, 0.7 grams of fat, 1.5 grams of crude fiber, 2.8 mg of carotene, 20.31 mg of vitamin B, 0.05 mg of vitamin B1, 5 mg of vitamin C9, 315 mg of calcium, 39 mg of phosphorus, and 3.2 mg of iron.

How to eat

(1) Sweet and sour cabbage

Ingredients: 200 grams of young shoots of cabbage, sugar, vinegar.

Method: Wash the cabbage, blanch it in boiling water, remove it to cool, add an appropriate amount of sugar, vinegar and mix well.

(2) Stir-fry cabbage

Characteristics: smooth taste, salty and spicy.

Ingredients: 300 grams of cabbage, appropriate amount of peanut oil, shredded green onions, shredded ginger, refined salt, a little monosodium glutamate, 3 grams of chili oil.

Method:

1. Wash the cabbage and cut it into 4 cm pieces and set aside.

2. Put the wok on the hot fire, add an appropriate amount of peanut oil, add chili oil, ginger shreds, and green onion shreds to bring out the flavor, put in the cabbage and turn it a few times, add refined salt and monosodium glutamate, and put it on a plate.

3. Wash and eat directly in sauce.

4. Vegetarian stir-frying: After washing, stir-fry with sea rice, which has an excellent taste. After eating, I feel relaxed, my appetite is greatly increased, and the amount of food is significantly increased, so it is called Fei Cai.

5. Soup and shabu-shabu: Nourishing cabbage is also the best choice for soup and shabu-shabu.

6. Heart-nourishing tea: Nourishing heart-nourishing leaves, which can be made into health-care heart-nourishing tea.

Medicinal value

Heart-saving vegetables have the effects of nourishing the heart, calming the liver, lowering blood pressure, lowering blood lipids, and preventing or delaying arteriosclerosis. Long-term consumption has a good effect on heart disease, hypertension, hyperlipidemia, hepatitis, etc., so heart-saving cabbage is an ideal health vegetable.

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