莴笋，我们经常见的是绿叶的

但是您见过紫叶的莴笋吗？

它相比绿叶莴笋又有什么好处呢？

专家告诉我们，紫叶莴笋的花青素更丰富

可以清除自由基、抗氧化，从而提高免疫力

紫叶莴笋口感更脆韧，清香味更足

今天就用它制作了两道美味菜肴

一道是快手泡菜，另外一道是菜窝头

接下来走进《养生厨房》去了解一下

主要食材

紫色莴笋 肉馅 胡萝卜

烹饪步骤

快手泡菜

1

煮料水

锅中放油，放入花椒、小米辣和姜片煸炒，加入500克清水、5克盐和10克糖，煮开后关火加入白醋，放凉备用。

2

腌制

白萝卜、莴笋和胡萝卜切成条，用2克盐杀水5分钟后，将水分滗出，再将放凉的料水倒入，冰箱冷藏浸泡12小时后即可食用。

挑选莴笋的小窍门

看叶子：选择叶子坚挺的

看花蕊：选择没有开花的

看重量：选实心的、沉甸甸的

莴笋先切断，再切制，能更好去皮。

菜窝头

1

包制

莴笋叶加小苏打焯水保持翠绿，切碎后攥干，与肉馅混合（比例为1：1），加盐、香油后攥成球，包裹玉米面粉，然后在水碗里蘸湿，再用玉米面粉裹一层，如此反复3-4次。

2

蒸制

上锅中小火蒸15分钟即可。

绿色莴笋叶

绿色莴笋叶，富含叶绿素，是血管“净化器”，能净化血液，降低胆固醇和游离在血液中的低密度脂蛋白。

紫色莴笋叶

紫色莴笋叶，富含花青素，是人体的“强力扫把”，清洁力是维生素E的50倍、维生素C的20倍以上，能清除伤害血管内皮和细胞的自由基。

还能增强白细胞杀灭细菌和病毒的能力，提高人体免疫力。

（养身厨房）

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