What can't be eaten with chrysanthemum brain? What can be eaten with chrysanthemum brain?

Chrysanthemum has a history of more than 2,500 years in China. Chinese people have had the habit of drinking chrysanthemum tea since the Tang Dynasty. According to ancient books, chrysanthemum has the effects of dispersing wind and heat, clearing the liver and improving eyesight, and detoxifying and reducing inflammation. Chrysanthemum contains volatile oils, flavonoids, chrysanthemum pigments, vitamin A and other nutrients. Among them, vitamin A is an important substance for protecting eye health and has a good effect on relieving dry eyes caused by excessive use of the eyes. People with dry and sore eyes, especially office workers, can always have chrysanthemum tea in the office. So what can't be eaten with chrysanthemum brain? What is good to eat with chrysanthemum brain? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What should not be eaten with chrysanthemum brain?

2. What should be eaten with chrysanthemum brain?

3. How to eat chrysanthemum brain

What can't be eaten with chrysanthemum brain

Chrysanthemum brain carrot: It is not suitable to be eaten with carrots. Carrots contain a substance called vitamin C enzyme, which can destroy the vitamin C contained in apples and greatly reduce the original nutritional value of chrysanthemum brain. If the two are eaten at the same time, the nutritional elements of the two will be mutually exclusive, and the elements will repel each other, so that the nutritional elements will be destroyed a lot, and even if you eat it, it will have no nutritional value.

Chrysanthemum brain and persimmon: Chrysanthemum brain and persimmon cannot be eaten together, because chrysanthemum brain contains some natural calcium, while persimmon contains some tannic acid, which will produce adverse reactions when it encounters calcium, causing the calcium to coagulate and make it difficult for the human body to absorb. Over time, these coagulated calcium are prone to forming stones, so the two should not be eaten together. Chrysanthemum brain cannot be eaten with persimmon, as this will directly cause calcium coagulation and indigestion, which will have a great impact on calcium absorption.

Chrysanthemum brain mustard: Chrysanthemum brain cannot be eaten with mustard. We all know that mustard is spicy. Eating mustard will irritate the skin, and eating it with mustard will not taste good. So it is not suitable to be eaten together.

What to eat with chrysanthemum brain

Chrysanthemum brain wolfberry: wolfberry contains many kinds of amino acids, vitamins, iron, phosphorus, calcium and other nutrients and minerals necessary for the human body, which can promote endocrine and enhance human immunity. Eating wolfberry and chrysanthemum brain together can nourish the five internal organs and benefit qi and blood.

Step 2: Chrysanthemum brain and seaweed: Chrysanthemum brain can be eaten with seaweed, and they are an ideal pair. Because seaweed contains a lot of iodine and various trace elements, while chrysanthemum brain contains a lot of calcium and protein. The nutrients they contain will not produce adverse reactions, and eating them together will allow the human body to absorb more balanced nutrients.

Step 3: Chrysanthemum brain and carp: Chrysanthemum brain is sweet and warm, while carp is sweet and neutral. Chrysanthemum brain nourishes the middle and helps the yang, while carp helps to relieve qi and promote diuresis. Their nature and taste are not opposite, but their functions are multiplied. Fish are rich in protein, trace elements, enzymes and various biologically active substances; the composition of chrysanthemum brain is also very complex.

How to eat chrysanthemum brain

How to make chrysanthemum brain, mushroom and egg soup

1. Wash the chrysanthemum brain and shiitake mushrooms.

2. Bring water to a boil in a pot, add a little salt, put in the chrysanthemum brain and blanch it, then cool it for later use.

3. Pour oil into the wok and stir-fry the scallions and ginger, then add the diced mushrooms and stir-fry.

4. Pour the fried diced mushrooms into a casserole, add water and bring to a boil.

5. Add water starch to thicken the soup

6. Season with salt and pepper.

7. Add the blanched chrysanthemum brain.

8. Bring to a boil and pour in egg liquid.

9. Pour in sesame oil, stir evenly and turn off the heat.