Effects and cooking methods of ground claw leaves

Sweet potato leaves, also known as yams, are a very common home-cooked dish. Although most people have eaten this seemingly ordinary dish, few people know about the benefits of sweet potato leaves, or only know one or two of its benefits. In fact, the effect of sweet potato leaves is very magical, or we can say that the effect of sweet potato leaves is very powerful, and the method of cooking with sweet potato leaves is also very simple.

1. Benefits of Sweet Potato Leaves

1. Detoxification

Rich in chlorophyll, it can "purify the blood" and help detoxify.

2. Improve immunity

It contains 5 to 10 times more antioxidants than ordinary vegetables, which can enhance immunity and prevent colds.

3. Prevent anemia

Consuming 300g of sweet potato leaves every day can supplement the iron and vitamins A, C, and E needed by the human body for a day.

4. Prevent high blood pressure

Rich in potassium, it helps control blood pressure and prevent hypertension.

5. Improve constipation

Rich in dietary fiber, it can promote gastrointestinal motility and treat hemorrhoids.

6. Anti-cancer

It is rich in polyphenols, which can prevent cell canceration.

7. Improve menopausal symptoms

Rich in phytosterols, it can achieve the same effect as hormones in regulating body functions.

8. Promote milk secretion

It contains substances such as flavonoids, which can promote milk secretion.

9. Improve vision

Rich in vitamin A, it can enhance vision.

2. How to eat sweet potato leaves:

1. Sweet potato leaves with garlic

Wash the tender sweet potato leaves and stems, blanch them in boiling water, remove them from the pot, rinse them with cold water, and cut them into sections. Peel and mash garlic. Place the wok on the fire, heat vegetable oil to 40% hot, add minced garlic and stir-fry until fragrant, add tender sweet potato leaves and stems and stir-fry, add fresh soup, refined salt, and rice wine and stir-fry until well-flavored, add MSG and sesame oil, sprinkle with the remaining minced garlic and mix well.

2. Sweet potato leaves with oyster sauce

Remove the old stems of the sweet potato leaves and rinse them with clean water; cut the red pepper into shreds; flatten and peel the garlic; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water to make cornstarch water; boil the water in a pot, add 1 tablespoon of salt and 2 tablespoons of oil, put in the sweet potato leaves and blanch them until the leaves are soft, then remove and drain the water; heat 3 tablespoons of oil in a pot, sauté the garlic and red pepper shreds over low heat, then pour in 1 cup of water; add 3 tablespoons of oyster sauce, 1 tablespoon of rice wine, 1/3 tablespoon of sugar and 1/5 tablespoon of salt, mix well and boil, then pour in the cornstarch water to thicken; put in the blanched sweet potato leaves and stir-fry evenly, then serve.

3. Sweet potato leaves stewed with winter melon

60 grams of fresh sweet potato leaves and 100 grams of winter melon, stew and serve. It is mainly used to treat diabetes mellitus with dryness and heat in the lungs and stomach, thirst, excessive drinking, dry mouth and tongue, thin body and frequent hunger, red edges and tips of the tongue, dry yellow tongue coating, and rapid pulse.

3. Tips:

Not everyone is suitable for eating sweet potato leaves. People with poor gastrointestinal digestion and kidney disease should not eat too much.