Why are the greens you grow bitter, and why are the greens you make always bitter?

First of all, your soil may not be very pure, and then you can buy rapeseed.

When you buy the wrong one, the second may be that the greens are not ripe, you pick them, it is recommended that you apply farmhouse fertilizer every other week, so that the grown is delicious!! Rapeseed to buy right, rapeseed is not bought right, then of course it will not work, the soil is not pure, polluted, how can it be delicious, the green vegetables are not ripe, it may be bitter, and, is your stir-frying technology not good? When stir-frying, it is delicious to fry it over high heat, add some peppercorns, add some dried chili, it is very fragrant!!

Hehe!!! Remember to give points.

The fact that the greens have a bit of bitterness or astringency is because the stems contain a small amount of tannic acid, which does not harm the body. Tannins (tannins), alkaloids, and some glycosides and polyphenols can give plants a bitter taste. Under certain environmental influences (such as low temperatures, animal gnawing, diseases, etc.), plants will synthesize certain metabolites in large quantities, which is why some vegetables that are not bitter will become bitter.

Different vegetables produce different bitter tastes.

How to remove the bitterness of green vegetables:

1. Don't buy out-of-season greens, winter greens are delicious, the taste is sweet and glutinous after being beaten by frost, and it is the best time of the year.

Because green vegetables contain glucosinolated substances, which usually have a bitter taste, when the climate is warm, the green vegetables will have a bitter taste; The arrival of cooling weather such as frost will delay the synthesis of glucosinolate substances in green vegetables.

In winter, the respiration of low-temperature greens at night is weakened, and more carbohydrates produced by photosynthesis during the day accumulate in the plant, and nutrients such as sugars and amino acids also increase. In frost weather below 4, the green vegetables will be damaged by the frost, the cell membrane will be broken, and the sugar, amino acids and other substances in the cells will also seep out, forming a sweet, soft and glutinous appeal.

2. Blanch with boiling water and then fry, or blanch the washed greens with boiling water and drain the water.

3. Stir-fry quickly, stir-fry vegetables over high heat quickly, the time should not be too long, and the stewed ones are easy to produce bitter and astringent taste; The oil needed for green vegetables needs to be put more, and less oil is easy to produce a bitter and astringent taste; Don't put salt too early, and add seasoning when it's about to start.

4. Add a little white rice vinegar or white sugar to reduce the bitterness.

Note: No matter how bitter the greens are, you still have to eat some of them, and supplement them with vitamins and fiber. The stalk (whitish part) of the green vegetable is the place where nutrients are stored, and the nutrients are more abundant than the leaves. Generally speaking, the fatter the stalk of the greens, the better the nutrition, and the taste of the whole vegetable is slightly better.

Several of our vegetable growers here say that the vegetables they grow are a bit bitter, which may be related to water and soil.

I cook my own dishes and eat them.

Solomon Crusoe Bottle.

Method 1: Stir-fry over high heat.

Method 2: Blanch with boiling water before doing [Cancelled].

Vegetables like garlic and wheat cabbage don't use soy sauce, and the oil is also suitable, it's always bitter, and it will turn black after a while, haven't you ever encountered it?

Amazing Shaqima.

Jean Baptiste.

If not, there is something wrong with your frying method;

If so, it depends on whether there is a problem with washing vegetables and using pots.

There are two possibilities for deer & flower to get old.

One is that you fry for too long.

The second is that the vegetables you buy are old and big, trees, trees.

It's just that the greens are bitter, and the rest of the vegetables are not bitter I live alone and no one else has fried them, so that I don't dare to buy big trees when I see green vegetables now.

It's just that the greens are bitter, and the rest of the vegetables are not bitter I live alone and no one else has fried them, so that I don't dare to buy Hongny when I see green vegetables now

If the salt is put too early, this situation will occur, and the salt should be put when the dishes are almost fried, and then turn off the heat after two or three stir-fries, so that it is delicious.

Hamster greens are a bit bitter, and they are not so exaggerated.

A lot of them have a little ah.。。 If you feel bitter, copy it. Loosen the ball like a wild vegetable.

You don't know how to buy groceries, you just have to pick up groceries [Cancelled].

The fire can't be turned on all the time, and the fire should be low at the back.

chrissssssss

I like to eat stir-fried water spinach saliva ··· Big Tree Tree Tree.

Is it a matter of your taste......

Peach Blossom Jun takes his time, often I feel that the green vegetables are bitter, and then others feel that they are not bitter....

Natural conditions can cause some greens to become bitter. Due to the untimely harvesting, the green vegetables have extended their growth period, and in the process of growth, the right is not very good due to the light conditions, resulting in its sweetener content is relatively small, and the green vegetables will also appear bitter.

When planting greens, improper fertilization will also cause bitterness of greens, when the greens are lacking in nitrogen fertilizer during the growth period, it will make the greens appear bitter, the best way to avoid it is to apply enough fertilizer during the growth of greens, and try to provide enough nitrogen fertilizer for the greens.

The dish itself has a bit of a bitter taste, and you can also put a small amount of sugar when stir-frying, which can reduce the bitter taste of the dish.

The frosted greens are sweet, and the rest of the time they are a little bitter (that's mainly because of chlorophyll). When you feel bitter, you can add some sugar when you fry it, and you can also remove some bitterness by stir-frying it quickly. However, no matter how bitter the vegetables are, you still have to eat some. Supplement with vitamins and fiber.

It may be that the residual pesticide has not been removed, so it is bitter to eat. In the future, when you burn the vegetables, soak them more often to remove the residual pesticides.

Depending on the variety of vegetables, some vegetables will have a bitter taste, mostly because they contain more oxalic acid (I think so), and the content of vegetable nutrients is related to the amount of elements in the environmental soil. If it's bitter, you can blanch it before eating, but you have to make sure that the vegetables are safe first, and it won't be buying fake seeds.

This year, I also ate bitter vegetables in my hometown, loofah greens or something, I don't know why, I was very worried, because I didn't know it before.

Greens are bitter? The bitter gourd is bitter, the May Day holiday is because of the faint astringency in the green vegetables to make a comparison, back to the hometown casually fried a bitter wheat vegetable is super delicious, there is no faint bitter taste at all, lettuce is the same, but if you buy vegetables in the city vegetable market, I don't believe you buy some back to cook, do not put MSG, just salt, it is easy to separate!

Because green vegetables contain glucosinolated substances, which usually have a bitter taste, when the climate is warm, the green vegetables will have a bitter taste; With the arrival of cooling weather such as frost, the respiration of low-temperature vegetables at night in winter will be weakened, which will delay the synthesis of glucosinolate substances in greens. During the day, carbohydrates produced by photosynthesis accumulate more in the plant, and nutrients such as sugars and amino acids also increase. It creates a sweet, soft and alluring mouthfeel.

In fact, there are many reasons why vegetables are bitter. For example, some growers grow the same vegetable multiple times in succession on the same land throughout the year, and they do not manage it properly during the planting process. In the process of planting, in order to pursue high yields, too many chemical fertilizers, especially nitrogen fertilizers, are applied, resulting in unbalanced nutrition, so it will also lead to bitterness of vegetables.

In addition, it is also possible that during the planting process of vegetables, due to soil acidification or compaction, the nutrient absorption of vegetables in the root system is unbalanced, which will also lead to the bitter taste of cabbage, especially near its rhizomes.

1: It may be different in different places.

2: Crops that have not been fertilized for a long time will taste bitter and unwatered.

3: Some cabbage will use this situation.

Chinese cabbage is a mustard cultivated plant, the stems and leaves are edible, often cultivated as an annual, it is the most mineral-rich and vitamin-rich vegetable in vegetables. China vegetable garden network for you to introduce the method, this ** to provide all kinds of balcony planting props, if you need to infiltrate the eggplant, please contact the company.

The first step of planting cabbage balcony, material preparation.

Materials required: seeds, vegetable garden soil, humus soil, organic fertilizer, cultivation containers, bamboo sticks, watering cans, small rakes.

a. Variety selection: Generally, cabbage varieties can be used for potted plants.

b. Selection of cultivation soil: nutrient soil should be loose, breathable, water and fertilizer retention. Generally, vegetable garden soil, humus soil and organic fertilizer are mixed in a certain proportion.

c. Cultivation containers: You can use shallow flower pots, wooden pots, styrofoam boxes, etc., and the depth of the container for planting a single plant is generally 15-20 cm, or you can use bricks on the roof to form a cultivation groove.

The second step of planting cabbage on the balcony is to sow seeds and raise seedlings.

a. Chinese cabbage can be sown directly, or seedlings can be transplanted. The seeds can be soaked in warm water at 50 55 for 15 minutes, and then soaked in water at room temperature for 6 to 8 hours.

b. When the seeds are almost soaked, the nutrient soil is packed into a container and leveled, watered thoroughly with a watering can, and then the seeds are evenly sprinkled on the surface of the soil, and then covered with a layer of 1cm fine soil.

The third step of planting cabbage on the balcony is to put it into pots.

a. If it is necessary to transplant seedlings, transplant seedlings into pots when they have 4 leaves.

b. Wash the pot before putting it into the pot, put tiles on the bottom of the pot, and fill it with nutrient soil to the edge of the pot 3 4cm. Dig holes 5 to 7 cm deep at intervals of about 10 cm.

c. Carefully dig out the cabbage seedlings with bamboo sticks, plant the root system vertically, stretch and plant in the hole, straighten the plant, and bury it.

d. Water the bottom of the foot after planting.

The fourth step of cabbage balcony planting, daily management.

a. Light conditions: Chinese cabbage likes a warm and humid environment, and can be placed on the roof of the building, balcony and other sunny places when cultivating.

b. After transplanting, the seedlings should be moisturized, kept warm and shaded, and the sun will gradually see after 4-5 days, so that the seedlings can be slowed.

c. Fertilization management: 2-3 times of topdressing with watering during the growth period, and nitrogen, phosphorus and potassium compound fertilizer is appropriate.

d. It can be harvested and eaten 20-40 days after sowing.

The fifth step of cabbage balcony planting, precautions.

a, watering in the morning and evening is the best, can not be overheated at noon watering, after watering when the water seeps into the soil is not sticky, loosen the soil with a small rake.

b. The south can be sown all year round, but the high temperature in summer is not suitable for growth, and it is best to sow in spring and autumn; In the north, seeds can be sown in spring, summer and autumn, and indoors in winter, but the growing period will be extended.

After frying the greens, you should first heat the pan in the oil and oil until 7 into heat, then put a little garlic on the top, and then on the greens. If your technical department is good, you won't be Hu after putting the seasoning home, remember not to fry too much. Also, don't buy food that is too old or too tender.

Okay, that's all I have to say, I hope you will fry delicious dishes as soon as possible, o( o Don't forget to invite me to eat.

Remember to adopt it.