What should I pay attention to when buying asparagus? Is that kind of asparagus good?

First, look at the freshness.

Whether it is white asparagus or green asparagus procurement, "freshness" is the most important. The shape of the whole plant is straight, the young stem is fresh, the texture is fine, the mango is not opened, the axillary buds are not grown, there is no water wound and rancid smell, and the epidermis is bright and not atrophied. In particular, it should be noted that the scales of the bamboo shoots are tightly embraced, and no shrinkage is a good fresh and tender asparagus, and vice versa.

At the same time, the asparagus can be broken with both hands, which is brittle, easy to break, and the bamboo shoot skin is fresh and tender, and vice versa. In addition, the white stems at the base of the harvest are hard, aged and even lignified, and the taste is poor when eating.

Second, look at the color.

The edible part of asparagus is a young stem, which can be divided into two types: white asparagus and green asparagus according to the color of the asparagus at the time of harvest. Green asparagus has a fragrant smell, it tastes crisp and delicious, and the nutritional value is very high, and the calcium, iron and multivitamins contained in it are much higher than white asparagus, and green asparagus is the best fresh food. White asparagus has a delicate taste, mainly used in the production of canned food, and can also be blanched in salt water before eating, compared with green asparagus, it does not feel astringent at all, and the sweetness is also higher.

If you don't eat the asparagus you buy right away, there are two ways to deal with it: one is to bundle it into a bunch and erect it in water, so that the roots can be soaked in water for about 2 cm, which can delay the aging rate. The other is to put the asparagus in salt water with a concentration of 5%, blanch it for 1 minute, then scoop it up to rinse with cold water, cool it and put it in the refrigerator, which can be stored for 2 days and 3 days.

From China Asparagus Trading Network.

Asparagus is a highly nutritious and healthy vegetable to select asparagus as follows:

1. Look at the tips of bamboo shoots. The scales at the tip of the bamboo shoot are tightly hugged, and no shrinkage is a good fresh and tender asparagus, and vice versa.

2. Fold the bamboo shoot stems. Break the asparagus with both hands, it is brittle, easy to break, and the bamboo shoot skin is fresh and tender, and vice versa.

3. Look at the bamboo shoot stems. The white stems at the base of the harvest are hard, aged and even lignified, and the food is poor, so it is better to choose with less white stems at the base.

Whether it is green asparagus or purple asparagus, asparagus has a very good title, known as the "king of vegetables", and the nutritional value is very high. If we talk about the difference between the two, let's take a specific look at the nutritional content of the two, and compare the ingredients with more content:

Each 100 grams of purple asparagus contains water, 22 kilocalories, 92 g of protein, 26 mg of potassium, and sodium. And per 100 grams of green asparagus, it contains water, 19 kilocalories, 79g of protein, 304mg of potassium, and sodium.

From the perspective of these nutrients alone, each has its own advantages, depending on what nutrients you want to supplement. Although there are more calories in purple asparagus, you don't have to worry too much, compared with other vegetables, the calories of asparagus are nothing, and it is also suitable for people who lose fat.

If you look at the taste of purple asparagus and green asparagus, the taste of purple asparagus will be more tender, and it is easier to make a variety of asparagus delicacies. For those who are looking for taste, you may want to choose purple asparagus.

In addition, purple asparagus has a big advantage over green asparagus, that is, purple asparagus contains relatively high saponins.

In related animal experiments and epidemiological experiments, it has been found that this nutrient has a positive effect on anti-cancer, and can also help people prevent cardiovascular diseases. But for this, there is no need to force it too much, after all, if we want to achieve this benefit, it is only the amount of asparagus we eat every day, and it is difficult to achieve the goal.

So, if you have a hard time choosing between purple asparagus and green asparagus, you might as well eat it instead. This is because whether it is purple asparagus or green asparagus, they both belong to the same variety, and they are not much different in terms of overall nutritional value.

It is recommended to choose purple asparagus.

Purple asparagus has the most tender taste because it has a relatively high sugar content and has a faint sweetness when eaten. The dietary fiber content is lower than that of green asparagus and white asparagus, so the taste is not so rough. Elderly people can choose to eat purple asparagus if they have bad teeth.

As a purple food, purple asparagus must also contain anthocyanins, which belong to flavonoids, which have strong antioxidant capacity and can fight free radicals and delay aging.

How to preserve asparagus four kinds of optional.

1) Coating treatment.

After the outer shell, bottom and root of the bamboo shoot are removed, a layer of film is applied to the surface of the bamboo shoot to delay the breathing intensity of the bamboo shoot, thereby slowing down the loss of nutrients in the body. The main coating films are chitosan coating film and konjac glucomannan coating film. The general process flow of the coating film is as follows:

Bamboo shoots are washed, the roots and bottom of the bamboo shoots are removed, the shell is protected (8 minutes), the green coating is removed, the film is blown dry, the plastic packaging is weighed and stored. When the film is coated, the chitosan coating film is about, and the konjac glucomannan coating film is about. The specific concentration should be based on the composition of the coating solution and the coating process.

In the above coating treatment, the killing process is involved, and its main purpose may be to passivate the enzymes at the bottom of the bamboo shoots and kill microorganisms. Generally, the higher the temperature and the longer the time, the more complete the passivation enzyme and inhibition of microorganisms. However, after the high temperature inactivates the enzyme for a long time, some bamboo shoots are steamed and become soft during storage, causing the loss of bamboo shoot juice, which in turn shortens the storage time of bamboo shoots.

Therefore, the temperature and time of invalidation will vary depending on the bamboo shoot species. According to reports, the temperature of the plant is about 60 and the time is 30-60 seconds.

2) Chemical reagents to keep fresh.

There are two main types of chemical reagents for preservation: chemical reagents that can release sulfur dioxide and carbon dioxide are added. The carbon dioxide released increases the concentration of carbon dioxide in the packaging system, thereby inhibiting the respiration intensity of bamboo shoots; Sulfur dioxide is used to inhibit microorganisms and enzymes, so as to achieve the purpose of preservation, commonly used sulfur reagents are sodium sulfite, sodium metabisulfite, sodium dithionite, etc.

Preservative. Mainly use sodium benzoate, potassium sorbate, sodium chloride, etc., such as Xu Ping, Simao District, Yunnan Province, using sodium benzoate and sodium metabisulfite as chemical additives for bamboo shoots preservation, and has achieved success (obtained national patent 90109091). However, due to the gradual increase in people's requirements for food, the use of preservatives has been controlled to a certain extent.

Therefore, when using preservatives, it is important to pay attention to the range of use of different preservatives and their maximum dosage.

3) Refrigerate at low temperature.

Put the processed bamboo shoots into a breathable plastic basket and place them in the cold storage, the temperature is generally controlled at 3-6, and the humidity is 85-95. Proper cooling can effectively reduce the respiration intensity in the bamboo shoots, delay the emergence of respiratory peaks, and greatly delay the decomposition of proteins, fats, starches and other substances in the bamboo shoots.

4) Film packaging.

Bamboo shoots are packed into plastic bags, and then sealed for preservation, and there are also vacuum sealed packaging, and the commonly used plastic bags are mainly PE bags. But this treatment can easily lead to anaerobic respiration of bamboo shoots, which will deteriorate the quality of bamboo shoots. Therefore, this method is often combined with other methods, such as low-temperature storage, the addition of solid buffer release agents that can release sulfur dioxide and carbon dioxide in the packaging bag, activated carbon, etc.

How to choose asparagus:

1.Choose asparagus with a "waist bar" straight and tough.

2.Fresh asparagus should have a tight and plump tip that is green or lavender. If it is yellow or too dry, it means that the asparagus is too old.

3.The ends of fresh asparagus are plump and full of moisture. If it is too lignified, it means that the asparagus is no longer fresh.

4.Choose the "fat and thin" of asparagus according to the needs of cooking. The size of the diameter of the asparagus does not affect the freshness and tender taste of the asparagus, you should choose the right asparagus according to the needs of the dish.

For example, to make asparagus bacon rolls, it is more appropriate to choose such a small asparagus. And to enjoy the taste of simple boiled asparagus, this white asparagus with a thick body, a straight "waistline", a sweet taste and a rich aroma is a must.

Ways to store asparagus:

1.Keep fresh for 2-3 days, remove 2cm from the roots of fresh and uncut asparagus, wrap them in a damp kitchen cloth and put them in the refrigerator.

2.Keep fresh for a week in a large glass with a wide mouth, pour a little water, trim the roots of the asparagus and put it in the cup. Wrap the bottle in a plastic bag and put it in the refrigerator to prevent water from leaking. If the water in the glass bottle becomes cloudy during storage, it needs to be replaced promptly.

3.After about 6 months, put the asparagus in the refrigerator freezer, so that you can eat it after the asparagus season.

Today, I will teach you the correct selection and preservation of asparagus, the selection of asparagus, the basic treatment and the asparagus consommé.

Materials··

Asparagus to taste, salt a pinch of salt.

How to do it

1 |Selection of asparagus: The ideal asparagus head leaf sheath is tightly attached to it, and the top is not open, dry, or blackened.

2 |Comparing the left and right two **, the left is in a normal fresh state, with sufficient moisture and tender texture; The asparagus on the right has begun to sprout small buds that resemble flower buds, and the vertical meridians are obvious, this kind of asparagus has entered the advanced stage, the texture is rough and not enough water, and the taste is poor.

3 |The middle section is the core part of the asparagus, under the same conditions, the asparagus must be selected thick but not fine, the leaf sheath is a regular triangle, and the water is sufficient.

4 |This part of the tail is difficult to eat even if it is peeled from the whitish part, and it needs to be cut directly before processing; But don't throw it away, you can boil the asparagus consommé; But it's not that you don't buy it when you see this section, usually the best asparagus on the market will have a tail, which also has the effect of reducing the loss of asparagus juice, especially if it is not eaten immediately. I often bring the root back at the right time.

5 |Preservation of asparagus: The crispness and sweetness of asparagus are based on sufficient water (70% of asparagus is water), and the purchased asparagus can soak the roots in water for a period of time to make them "drink" full of water; If you don't have time to eat it that day, you can also soak the roots in it like a flower, asparagus absorbs water very much, it is recommended to add water that submerges the roots 5 10cm.

6 |Basic treatment of asparagus: cut off the roots of the asparagus and peel off the old skin with a paring knife from the top about 10cm down (some places require peeling from under the sheath of the 3rd and 5th leaves, if you are particular, you can try it). Gently peel off a thin layer, if you are too old, cut it a few more times, don't start too hard at one time, it would be a pity to cut white directly.

How should asparagus be selected and preserved? Since asparagus is a green or white bamboo shoot that grows from underground stems, it is best to choose a cylindrical one with a moderate thickness when choosing asparagus; When choosing green shoots, it is best to be dark green or purple at the top, and it is best not to have too many lignified parts at the roots.

White bamboo shoots are born because they are buried in the ground, and because they do not see sunlight and prevent the production of chlorophyll, the color is white, and this white bamboo shoot has a much more delicate taste than green bamboo shoots. If you eat asparagus, you will eat its tenderness, and if the water and nutrients are lost over time, it will not taste good. So when buying, try not to buy too much at once, it is best to buy and eat now.

If you accidentally buy too much, it is best to wrap it in a breathable packaging bag and store it at a low temperature and away from light, and strive to eat it as soon as possible. The kind circulating on the Internet, after blanching, the method of sealing and storing in the refrigerator can also be used, but the most important thing to eat bamboo shoots is to eat the fresh and tender energy, if you put it in the refrigerator and then eat it, you will feel that the fresh and tender energy is gone.

The simplest and most direct way to buy asparagus is to pinch the roots, tender asparagus can be pinched out of the water with a slight pinch, and then look at the buds of asparagus, most of the best on the market are buds on the flower head, to see if the hue of the asparagus is bright enough.

How to preserve asparagus.

1. Wrap it in plastic wrap and refrigerate it: If the asparagus you bought back is not stored properly, it will indeed deteriorate, and a lot of asparagus will be wasted, so it is very important to store it correctly. Choose to wrap the asparagus in plastic wrap, and then put it in the refrigerator to refrigerate and preserve, this method is very recommended, this method can isolate the asparagus from the air, there will be no oxidation, no deterioration, choose to use this way to preserve the asparagus, it can generally be stored for about a week is no problem, but you must make sure that the plastic wrap must be wrapped.

2. Refrigerate after sprinkling with paper towels: in addition to choosing to wrap the asparagus with plastic wrap and preserve, you can also choose to wrap the asparagus with paper towels and refrigerate, this way is also very feasible, the specific method is like this, choose to use paper towels to buy back the asparagus, roll it up one by one, wrap it well, and then fix it with a rubber band, and then put it in the refrigerator before gently sprinkling it with some water, but the sprinkling water can not be much, otherwise it will deteriorate faster, sprinkle a little bit, After sprinkling it, put it in the refrigerator for refrigeration, which can also be stored for about a week.

3. Blanch and freeze after washing: If you can't eat the asparagus you bought, you can wash it and put it in the pot to blanch it, so that it can be stored for a long time, but it needs to be frozen in the refrigerator, so as to ensure that it does not deteriorate. The way to blanch is very simple, as long as the water is boiled in the pot, then put the asparagus in, and then take it out, but it must be frozen, and the frozen way can be kept for one or two months without deterioration.