Burdock is known as Oriental ginseng and is native to China. The Compendium of Materia Medica calls "Burdock"(also known as Dali Zi). It is a two-year-old Compendium of Materia Medica says that it "opens the twelve meridians, washes the evil energy of the five internal organs" and "takes it for a long time to light the body and endure aging." Burdock enjoys the reputation of the king of vegetables. It is a treasure all over its body. It is rich in inulin, cellulose, protein, calcium, phosphorus, iron and other minerals and amino acids needed by the human body. The carotene contained in it is 280 times higher than that of carrot.
Regular consumption of burdock root can promote blood circulation, remove gastrointestinal garbage, prevent premature aging, moisturize skin, prevent stroke and high blood pressure, clear intestines and detoxify, lower cholesterol and blood sugar, and is suitable for long-term consumption by diabetic patients.(Because burdock root contains inulin), rheumatoid arthritis, has certain antifungal effects, and also has a good preventive and inhibitory effect on cancer and uremia. Therefore, it is known as nature's best blood clearing agent. Taiwanese folk regard burdock as a sacred product for tonifying kidney, strengthening yang, and nourishing.
Burdock can be made into soup and vegetables. Today, I'll make a crisp fried burdock shredded carrot for everyone.
Crispy fried burdock shredded carrot
By MeaganNader
Steps for Crispy fried burdock shredded carrot
1
Cut the burdock into two, or leave it alone.
2
Soak in salt water or vinegar immediately after cutting to prevent blackening.
3
Use a planer to planer the filaments.
4
Placed burdock and carrot silk.
5
Mix eggs with flour, sugar and sesame seeds to form a crisp batter.
6
Add burdock and carrot in batter and fry in the pan.
7
Finished product drawing.