The sayings of "eating radish in winter and ginger in summer, no need for doctors to prescribe medicine" and "competing with ginseng with radish in winter" are widely circulated in the community. Radish, as a vegetable, originated in China and is planted in various regions with over 2000 varieties and a cultivation history of more than 2700 years. Radish is generally low in calories and rich in vitamin C, potassium and dietary fiber. It is an ideal food for people with obesity, hypertension, hyperlipidemia, diabetes and other so-called "rich diseases". At the same time, radish also contains biochemical active ingredients such as carotenoids, methionine, and glucosinolates, as well as organic acids such as caffeic acid, coumaric acid, and ferulic acid. Due to the unique food composition of radish, it has special therapeutic effects. Especially in winter in the north, radishes are a frequent guest on the dining table. As recorded in the Compendium of Materia Medica, radishes "can be cooked or raw, can be sauce or vinegar, can be soup or rice, and are the most beneficial people in vegetables" - raw, salad, soup, stew, stuffing, Congee, tea, juice, etc., they are really indispensable. Different varieties of radishes also have their own advantages. Fruit radish relieves colds and is a natural "weight loss medicine". Fruit radish has a beautiful color, crispy and juicy texture, sweet and refreshing taste, smooth root skin, and rich nutrition. It has a unique edible flavor, rich nutritional content, and extremely high health value. Not only does it contain dietary fiber and high sugar content, but it also contains abundant anthocyanins, vitamins, amylase, and essential minerals and trace elements such as calcium, phosphorus, and iron for the human body. It also contains a spicy substance - mustard oil, which is why we feel spicy when eating carrots. The spicy taste is easily absorbed by the nasal mucosa and can alleviate symptoms of colds and nasal congestion. The most important thing is that its calorie content is also very low, with less than 30 calories per 100 grams of fruit radish. It has a strong sense of satiety and is a natural "weight loss medicine". Both raw and cooked foods are available, but raw food can better retain most of its vitamin C and antioxidant components. Recommended way to eat radish dipping sauce: 50g fruit radish. Cut the fruit radish into small pieces and eat them, dip them in a little sauce or eat them raw directly. This can enhance satiety, reduce the amount of food consumed during meals, and have a certain weight loss effect if consumed for a long time. Carrot cake: 200g radish, 300g flour, 50ml milk. Cut the fruit radish into small pieces, blanch for 30 seconds, then rinse with cold water to remove any spicy taste. Add a small amount of chopped scallions, an appropriate amount of salt, a small amount of five spice powder and sesame oil, pour in milk, add a little yeast, add flour, stir evenly, knead into a dough with moderate softness and hardness, and make it into a cake shape. Heat oil in the wok and fry until cooked. It is crispy on the outside and soft on the inside, nutritious and easy to digest. White radish nourishes the face, reduces digestion, and prevents cancer. It has a slender body, a tender and smooth appearance, is sweet and juicy, moistens the throat and clears the throat, clears heat and promotes diuresis. It is the fresh root of the cruciferous plant Zizania latifolia, with a water content of up to 94.6% and a vitamin C content of up to 19.0 milligrams per 100 grams. It can improve immunity, delay aging, prevent the formation of pigmentation, and maintain skin moisture, whiteness, and tenderness. White radish also contains enzymes such as amylase and oxidase, which can promote the breakdown and absorption of starch and fat in food, and help with digestion. The mustard oil in white radish can promote gastrointestinal peristalsis, aid digestion and stimulate appetite, accelerate the breakdown of starch and carbohydrates, and reduce the accumulation of body fat. Eating white radish in winter has a good nourishing effect. As early as in the Compendium of Materia Medica, there is a record about white radish: "Raw radish can quench thirst and relieve bloating, while cooked radish can help with digestion by removing blood stasis." The lignin in white radish can increase the activity of macrophages, engulf cancer cells, and have anti-cancer effects. Recommended way to eat radish and pork rib soup: 100g white radish, 200g pork ribs. Cut the pork ribs and blanch them in water for later use. Cut the white radish into small pieces. Blanch the ribs and stew them in a pot, then add a piece of ginger and simmer over high heat. After the ribs are soft and tender, turn down the heat and add white radish chunks to simmer for a few minutes. A bowl of white radish soup in winter is not only delicious, but also can accelerate digestion and nourish the stomach and warm the body. Fresh Shrimp and Radish Shredded Soup: 200g white radish, 80g fresh shrimp. Wash and peel the white radish, shred it and set aside. Heat the wok and add oil. After the oil is hot, add a few fresh shrimps (remove the shrimp line), along with scallions, garlic, and ginger, and stir fry until fragrant. Then add a bowl of boiling water, add shredded white radish and simmer for 3 minutes. Season with salt and pepper, stir evenly, and simmer for 1 to 2 minutes. Sprinkle some chopped green onions before serving. Carrots relieve anemia. Red skinned radishes are uniform in size, round in shape, with pink inside, smooth skin, small tops, small fine roots, and few fibrous roots, such as Dahongpao, Northeast Crimson Red, and Dry Radish. Carrot skin contains high levels of anthocyanins and abundant iron elements, which can promote the increase of hemoglobin, improve blood concentration and quality, and have a certain effect on relieving anemia. Recommended way to eat braised radish and kelp: 200g of radish and 50g of kelp. Soak the kelp in water, wash it, and cut it into thin strips. Cut the radish into thick strips. Heat the wok over oil, add shredded kelp and stir fry. Add cloves, fennel, cinnamon, Sichuan peppercorns, walnut kernels, soy sauce, and water, bring to a boil. Heat over medium heat until the kelp is tender, then add shredded radish and simmer until cooked. Radish braised beef brisket: 200g beef brisket and 150g carrot. Wash and cut the beef brisket into pieces, and wash, peel, and cut the radish into pieces. Heat up the oil pan, add beef brisket chunks, ginger slices, and scallions and stir fry until cooked. Add radish chunks and stir fry until cooked. Add soy sauce and some water and bring to a boil. Simmer for about 40 minutes. Add salt and monosodium glutamate to adjust the flavor, then serve. Red heart radish can lower blood pressure and delay chronic diseases. Red heart radish is rich in water and has a sweet taste. When eaten raw, it is crisp and refreshing. Every 100 grams of red heart radish contains 41 calories, making it a rare low calorie food. The content of vitamin C is as high as 20 milligrams per 100 grams, and the content of carotenoids is as high as 80 micrograms. Every 100 grams of red radish contains up to 385 milligrams of potassium, and sufficient potassium intake can help control blood pressure. It also contains rich anthocyanin ingredients. The redder the pulp, the higher the anthocyanin content, which can prevent aging and delay the progress of chronic non infectious diseases (such as diabetes, cardiovascular and cerebrovascular diseases, etc.). The amylase, lipase, and mustard oil it contains have a certain effect on aiding digestion and promoting gastrointestinal motility. Recommended way to eat cold radish: 200g red heart radish, 50g lemon. Slice the red heart radish into thin strips, add lemon juice to the sliced radish, add a little soft white sugar, and stir evenly. Refreshing and refreshing, with a sweet and sour taste. Stir fried shredded radish: 200g red radish. Cut the red radish into evenly thick and thin shreds, add an appropriate amount of salt to marinate. After the surface becomes soft, rinse with water and set aside. Heat the wok with oil, add an appropriate amount of oil, and stir fry garlic, ginger, and scallions until fragrant. Add shredded radish and stir fry over high heat for 3 to 5 minutes. Before serving, add an appropriate amount of salt, chicken essence, and soy sauce for seasoning. Add scallions and stir fry for another minute. Carrots, the natural source of vitamin A, have a beautiful color, a sweet and fragrant aroma, and are known as the "October Carrot Little Ginseng". They have the effect of nourishing qi and improving eyesight, and are known as the "Little Ginseng" and "Local Ginseng". Carrot fleshy roots contain radish glycosides and red root glycosides. Enzymatic hydrolysis can produce radish mustard oil and red root mustard oil, which are substances that produce a special odor after consuming carrots. Carrots are rich in carotenoids, the most important of which is beta carotene. It can be converted into vitamin A in the human body, which can alleviate eye fatigue and dryness, prevent night blindness, dry eye disease, etc. Vitamin A can also maintain normal bone growth and development. Carotenoids are fat soluble substances. It is best to shred carrots, stir fry them in oil, or stew them in soup or meat, which is beneficial for digestion and absorption in the human body. Carrots also contain a large amount of trace elements that the human body needs, which are of great significance in promoting the growth and development of infants and young children. Recommended way to eat carrot cake: 200g cornmeal, 50g white flour, 50g carrots. Take cornmeal and white flour, shred the carrots, add a small amount of water, add scallions and appropriate seasonings, mix into a paste, and bake into a soft cake for consumption. Pay attention to reducing salt and oil intake, which has a certain therapeutic effect on preventing chronic non communicable diseases. Carrot rice porridge: 100g of rice and 50g of carrots wash and chop carrots, and cook Congee with appropriate amount of rice. Eating it on an empty stomach every morning and evening can moisturize the skin and prevent dryness and aging. Wen/Gao Chunhai (Registered Nutritionist) (New Press)