🌿 本草綱目聊天室：芥菜

🌿 本草綱目聊天室：芥菜｜Mustard Greens Herbal Compendium Chatroom: Mustard Greens --- 🥬 介紹 / Introduction 今天介紹的是 芥菜（Mustard Greens）， 葉片翠綠帶微皺，口感脆嫩略帶辛味，適合清炒、蒜蓉炒、入湯或醃漬，味道鮮美，營養豐富。 Mustard Greens have vibrant green slightly crinkled leaves, crisp texture with a mild pungent taste, suitable for stir-frying, sautéing with garlic, soups, or pickling, and are highly nutritious. --- 🟢 三聖對話 / The Three Herbal Sages Chat 扁鵲 Bian Que： 「芥菜性溫，味辛甘，能理氣消食、清熱解毒，適合日常保健。」 “Mustard Greens are warm in nature with a pungent and sweet taste; they regulate qi, aid digestion, and clear heat, suitable for daily health.” 華佗 Hua Tuo： 「快炒或蒜蓉炒可保留鮮脆口感，加入少許油鹽調味即可。」 “Quick stir-frying or sautéing with garlic preserves crispness; a little oil and salt enhances flavor.” 李時珍 Li Shizhen： 「富含維生素 A、C 及膳食纖維，有助腸胃蠕動與促進消化。」 “Rich in Vitamins A & C and dietary fiber, supports digestion and promotes gut health.” --- 🟡 中醫功效 / Traditional Chinese Medicine Benefits 理氣消食 / Regulates qi & aids digestion 清熱解毒 / Clears heat & detoxifies 潤腸通便 / Aids digestion & relieves constipation --- 🔵 西方營養學 / Western Nutritional Perspective 富含 維生素 A、C / Rich in Vitamins A & C 高纖維、低熱量 / High in fiber & low in calories 含鉀、鈣質 / Contains potassium & calcium --- 🍳 烹飪建議 / Cooking Tips 清炒 / Stir-fry quickly 蒜蓉炒 / Sauté with garlic 加入湯品 / Add to soups 醃漬 / Pickle for later use --- 💡 小貼士 / Quick Tip 芥菜性溫，適合大多數體質，但腸胃敏感者可先汆燙再炒，以減少辛辣刺激。 Mustard Greens are warm in nature and suitable for most constitutions; those with sensitive digestion can blanch before stir-frying to reduce pungency.