How to make sweet potato vine

Sweet potato vines are the leaves of sweet potatoes. Sweet potatoes are buried underground and sweet potato vines grow on the ground, absorbing sufficient light and heat, which is conducive to the growth of sweet potatoes. When we eat vegetables, we also eat some young stems or leaves. Some stems and leaves have the effect of clearing heat, detoxifying and diuresis, and they are delicious whether eaten cold or stir-fried. There are many ways to cook sweet potato vines. We can eat them cold, stir-fry, or even use them as stuffing.

Sweet potato vine is also known as ground pomegranate, river dragon, earth melon, etc. It belongs to the Moraceae family and is the stem and leaves of the sweet potato plant of the Moraceae family. Perennial deciduous vine, the whole body has latex. Aerial roots are hair-like and cling to trees or rocks. The stem is cylindrical or slightly flat, brown in color, with many branches and slightly swollen nodes. It can be used as medicine and has the effects of clearing heat, promoting dampness, activating blood circulation and detoxifying. It can cure wind-heat cough, dysentery, edema, jaundice, rheumatic pain, hemorrhoidal bleeding, amenorrhea, leucorrhea, indigestion in children, bruises and injuries, and unknown swellings.

Nutritional Value

1. Good for the heart: Sweet potatoes are rich in potassium, beta-carotene, folic acid, vitamin C and vitamin B6. These five ingredients help prevent cardiovascular diseases. Potassium helps maintain fluid and electrolyte balance in the body's cells and maintain normal blood pressure and heart function.

2. Eating sweet potatoes regularly helps maintain normal folic acid levels in the body. Too low folic acid levels in the body will increase the risk of cancer. The high content of dietary fiber in sweet potatoes can promote gastrointestinal motility, prevent constipation and colorectal cancer. The antioxidant effects of β-carotene and vitamin C help resist the damage of oxidative stress to the genetic material deoxyribonucleic acid (DNA), and play a certain anti-cancer role.

3. Weight loss effect: Sweet potatoes have been regarded by nutritionists as a food and medicine, a nutritionally balanced food. Its calories are only one-third of the calories produced by the same weight of rice, and it contains almost no fat and cholesterol. Eating sweet potatoes regularly is beneficial to human health and has certain weight loss effects. But don't eat too much sweet potatoes at one time to avoid abdominal discomfort symptoms such as heartburn, acid reflux or bloating.

4. Laxative effect: Sweet potatoes contain a large amount of cellulose and pectin that are not easily destroyed by digestive enzymes. They can stimulate the secretion of digestive juice and gastrointestinal motility, thereby playing a laxative role. β-carotene and vitamin C have the effects of anti-lipid oxidation and preventing atherosclerosis. Supplementation of folic acid and vitamin B6 can help lower the level of homocysteine ​​in the blood, which can damage arteries and is an independent risk factor for cardiovascular disease.

5. Anti-cancer effect: The most anti-cancer nutrients in the diet are β-carotene (a precursor of vitamin A), vitamin C and folic acid, and sweet potatoes are rich in all three. A small sweet potato (about 2 taels) can provide twice the amount of vitamin A required by the human body every day, one-third of the daily amount of vitamin C required, and about 50 micrograms of folic acid; the dietary fiber content is higher than that of a bowl of oatmeal porridge.

6. Anti-sugar effect: Sweet potatoes have certain anti-diabetic effects. A clinical study at the University of Vienna in Austria found that patients with type 2 diabetes improved their insulin sensitivity and helped control blood sugar after taking white-skinned sweet potato extract.

7. Prevent emphysema: Sweet potatoes and sweet potato vines are rich in vitamin A. Eat foods rich in vitamin A, such as sweet potatoes, to prevent emphysema.

practice

1Wash the sweet potato vines, drain the water, and pick the stems and leaves separately. (Throw away the old stems and cut the tender ones into small pieces)

2 Leafy parts.

3 Pour a little oil into the pot, when it is 50% hot, add the garlic slices and stir-fry until fragrant.

4 When the garlic slices turn golden brown, pour in the vegetable stems.

5. Stir-fry quickly over high heat.

6 Pour a little bit of water into it, use the rising steam to stir-fry for 3-5 times, and the vegetable stalks are basically cooked.

7Then quickly pour in the vegetable leaves.

8 Add half a spoonful of salt and a little bit of MSG.

9. Stir-fry evenly. Turn off the heat! The simple and delicious [Stir-fried sweet potato vines] is ready to be served. It is fresh, tender, smooth and has a refreshing taste.

Method 2

1 Tear off the sweet potato vine skin, starting from the leaves downwards. Before pinching it into small pieces, you can also tear off the skin of the sweet potato vines to make it cleaner.

2Wash and drain.

3 Prepare 4 cloves of garlic and 4 small red peppers.

4 Cut the small red peppers and mince the garlic.

5 Add appropriate amount of oil, stir-fry small red pepper and minced garlic over high heat for a while when it is 70% hot.

6 Quickly add the sweet potato vines and stir-fry.

7 Add appropriate amount of light soy sauce and stir-fry.

8 Add a little salt and a little water and stir-fry for a while, then turn off the heat and serve.