How do you peel asparagus? Do you have to peel off the skin on the outside of the asparagus

The method of hand tearing is best used for older asparagus, tender is not very suitable, because the skin of old asparagus is relatively hard, so when tearing, you can directly tear off the old skin, tear a few times to tear off the old skin of asparagus, if the top of the more tender skin can not be torn off, you don't need to tear it. Compared to the more tender asparagus, it is not very suitable to tear it by hand, so it is faster to use the peeler that we usually peel apples. You can follow the salmon asparagus recipe:

Product name: Salmon asparagus.

Ingredients: Salmon, asparagus.

Method: 1. Peel the salmon cubes and asparagus and cut them into sections.

2. The diced salmon is pinched and marinated with a little oil, starch and fine salt, this is the trick, the diced salmon is easy to scatter and stick to the pan, and the starch salt can be pinched by hand to ensure that the salmon is not easy to get into the hot oil and scatter.

3. Heat the pan first and stir-fry the asparagus in warm oil. Serving. Stir-fry the diced salmon directly into the marinated salmon to change color. Add asparagus, add steamed fish soy sauce to taste, remove from the pan.

With this more convenient, in order to keep the asparagus intact, it is best to press the asparagus on the table, the upper half of the asparagus is generally more tender, do not need to scrape, start to scrape from the lower half, and finally cut off the roots of the older ones, this is handled in the kitchen of the hotel restaurant, if it is troublesome, it is best to buy the kind of supermarket that has scraped, or there are roots that have been removed, only the more tender ones are not placed, and you don't need to scrape when you go home.

When I was in elementary school, I used to help my parents pull asparagus.

Zhangzhou Dongshan Island is abundant.

You use a knife to enter the knife horizontally from the root.

Then press the skin on the blade face with your thumb.

Pull it down toward the tip of the shoot and you can remove the skin on one side.

Repeat this a few times, and the skin of the entire cylinder is removed.

Then cut it into pieces and you're ready to cook.

1. If it is a relatively tender reed bamboo shoot, it does not need to be peeled, and it will not affect the taste.

2. If it is a little old asparagus, it must be peeled, and eating asparagus will generally wait until the outer skin of the half-cut bamboo shoots is hard before entering the kitchen, so the asparagus will generally be peeled before frying, and if it is not peeled, it will affect the taste of the asparagus.

3. The method of peeling by hand is only suitable for the already old asparagus, the old skin of this asparagus is already very tough, just pick up a little old skin from the root and tear it off directly, you can tear off all the old skin in a few clicks, and don't care about the tender skin that can't be torn off at the top.

4. Asparagus, which has become a little old but not very old, is no longer suitable for tearing the skin by hand, and we need to use the kitchen gadget of the scraper. Place the asparagus flat on the table, hold the top of the asparagus with your left hand, and hold the peeler in your right hand to peel from the roots, and you will soon be able to peel a whole asparagus.

5. This method is easy to operate and will not hurt your hands, and it will not break the asparagus when you cut it.

<><2. Next, put the asparagus on a cutting board or tabletop, and use a paring knife to gently peel off the skin from about 5 cm below the asparagus head. Because the asparagus is lying flat on the table (preferably with a little left hand), it will be easy to cut without moving. You can try it, take the asparagus straight and peel it to see that the flat peel is much faster.

If you need to peel it, you can peel it with your hand or you can use scraping to peel the old reed and the stupid bamboo shoots. After peeling, the head of the asparagus will have some extra small tips, and they should be gently shaved off with a knife, which is a small detail that many people will overlook, but after shaving, it will make the asparagus taste more perfect.

The details are as follows: 1. The method of tearing by hand is only suitable for the asparagus that is already relatively old, the old skin of this asparagus is already very tough, just pick up a little old skin from the root and tear it off directly, you can tear off all the old skin in a few clicks, and don't care about the tender skin that can't be torn off at the top.

2. Hold the asparagus in the left and right directions with both hands, and gently fold it down at the same time. The asparagus will naturally break at the junction of the older part and the younger part.

3. Place the asparagus on a cutting board or tabletop, and use a paring knife to gently peel off the skin from about 5 cm below the asparagus head.

4. The skin is peeled, then align the asparagus head here, and you can cut it into a mountain to accompany the length you want. Celery.

5. Cut off some of the roots of the asparagus, because the roots of the asparagus are usually older and easily contaminated by dirt.

No, you don't. Asparagus officinalis L

It is a seedling of the perennial herbaceous plant of the family Asparaguaceae, which can be used for vegetable food. The unexcavated white is called white bamboo shoots, and the green ones are called green shoots after being unearthed. Even if the production region is different, no matter which asparagus variety it is, it will turn into green asparagus as long as it shines in the sun, and if it is buried in the soil or shaded by the sun, it will make the asparagus whiter.

Asparagus is rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements. Asparagus has a variety of amino acids that are necessary for the human body.

The selenium content of asparagus is higher than that of ordinary vegetables, close to that of selenium-rich mushrooms, and even comparable to the selenium content of marine fish and shrimp. In short, from the analysis results of amino acids, zinc, copper and plexus, iron, manganese and selenium in white bamboo shoots and green bamboo shoots, it can be seen that the content of aspartic acid in white bamboo shoots is higher than that of green bamboo shoots, and the content of amino acids and trace elements mentioned above in green bamboo shoots is higher than that of white bamboo shoots.