Jinyu mantang

As the saying goes, eating radishes in winter competes with ginseng. There is a certain truth. Radish is not only rich in nutrients, contains a large amount of vitamin c and trace element zinc, but also tastes sweet, spicy, flat and slightly cold in nature. It has the effects of clearing heat and promoting fluid, cooling blood to stop bleeding, lowering qi to relax the middle, promoting digestion, appetizing and strengthening the spleen, and smoothing qi to eliminate phlegm. It can enhance the body's immune function, improve disease resistance, and has high dietary therapy value. Therefore, there is a saying that "radish competes with ginseng after autumn."
Carrots contain a large amount of amino acids such as carotene and alanine, as well as minerals such as calcium, phosphorus and iron. Carrots are eaten raw to nourish the blood, and eaten cooked to nourish the kidney. Patients with cardiovascular and cerebrovascular diseases can eat more. Carrots should be stir-fried with oil, because carotene is a fat-soluble vitamin and can only be absorbed when it meets oil. Even eating carrots raw and consuming other oily snacks over a period of time can increase absorption.
White radish raw promotes digestion. Its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, and have a strong anti-inflammatory effect. Eating it cooked, especially stewed with pork, mutton, etc., can nourish your qi.
Seeing that the New Year was approaching, I used these carrots and white radishes and ham to make a New Year dish, full of gold and jade.