Can beetroot moss seedlings be eaten, can beetroot moss leaves be eaten

You can eat it. Beetroot moss has a high nutritional value, containing calcium, phosphorus, iron, carotene, ascorbic acid and other components, and the gramma vitamin is higher than that of Chinese cabbage and Chinese cabbage. However, when you are cooking the moss, it is recommended that you soak it in water for about 15 minutes, soak out some dirty things, including the dirty things in the moss, and finally wash it.

We all know that beetroot moss.

It is a very tasty vegetable. Fresh beetroot moss is usually not available with cauliflower, but sometimes you can buy beetroot moss with cauliflower. then Can you eat the leaves of beetroot moss? Can you eat the flowers of beetroot moss?

Beetroot moss. 1 Can you eat the leaves of beetroot moss.

OK. Nutrition experts introduced that the leaves of beetroot moss can be eaten, and beetroot moss can be stir-fried, vinegared, or spicy. Its color is blue with purple, its taste is fresh and tender, and Wuhan people all like to eat.

2 Can you eat the flowers of beetroot moss.

The flowers of beetroot moss can be eaten.

Beetroot moss has a high nutritional value and contains calcium, phosphorus, iron, and carotene.

Ascorbic acid and other ingredients, the gramma vitamin is higher than that of Chinese cabbage and baby cabbage. However, when cooking vegetable moss, it is recommended to soak it in water for about 15 minutes, soak out some dirty things, including the dirty things in the vegetable moss, and finally wash it.

3 Preparation of sour and spicy beetroot moss.

Ingredients: 400 grams of red cabbage, 1 clove of garlic, 4-5 dried red peppers.

Prepare the seasoning: oil, salt, vinegar, ground black pepper.

Method: 1. Fold the beetroot moss into small pieces, wash and set aside, peel the garlic, pat it into pieces, cut it into minced pieces, and cut the dried red pepper into small pieces;

2. Put a wok on the fire, add a little oil, heat it, add minced garlic and dried red pepper, and stir-fry until fragrant;

3. Add the red cabbage moss, stir-fry until the stalk becomes soft, add an appropriate amount of salt to taste, and stir-fry the salt to taste;

4. Add two tablespoons of aged vinegar and continue to stir-fry until the moss becomes soft and the stem with the purple skin peeled off becomes a little transparent, then add a little pepper and stir-fry well.

When it is fresh, the rhizome is purple-red with faint yellow flowers, and the purple-red component of the stem turns green due to high temperature, but the stir-fried vegetable juice is still a little purple-red. Red cabbage moss, which will sell for 4-5 yuan a pound in the market, is indeed not expensive, but if you want to make it to the level of a restaurant, crispy and refreshing, it is still a bit skillful.

Stir-fried beetroot moss with garlic].

Ingredients: 2 catties of beetroot, 2 tablespoons of lard, appropriate amount of minced garlic, a little salt, 2 tablespoons of starch water.

2.It is said that the thicker, shorter, fatter and sweeter the stems, and the fresh, crisp leaves have some small yellow flowers.

3.Cut the beetroot moss into sections, wash and drain. The pale yellow cauliflower can be eaten, because the beetroot moss I bought is relatively tender, so I don't need to tear off the purple-red skin on the stem, if you like to tear off the skin on the stem.

4.Stir-fried beetroot moss and other vegetables, it is best to use lard, fried greens with lard have a faint sweetness, I don't know if you have tasted it, and the red cabbage moss fried with lard is more emerald. Chop the garlic and add it to the wok to burst until fragrant, then pour the beetroot moss into the wok and stir-fry quickly over high heat.

5.Fry until the beetroot moss changes color slightly, a pot of purple-red beetroot moss becomes soft, oozing a lot of purple-red vegetable juice, adjust it into starch water with a little starch and an appropriate amount of water, increase the crisp and tender taste of the cabbage, and finally add a little salt to taste.

Stir-fried red cabbage moss, crispy, juicy and sweet, seasonal vegetables in autumn, my family will buy 2 catties every day or two recently, so fried to eat, seasonal vegetables to eat, better than eating vegetables out of season.

Beetroot moss leaves can be eaten.

Although the leaves of the beetroot moss can be eaten, the leaves of the beetroot moss are generally older, more fiber, and the taste is poorer, so we generally remove the leaves of the beetroot moss, and if it is the top of the young leaves, it can be retained. The best edible period of beetroot moss is before the flower buds open or at the beginning, the taste is smooth and moist, glutinous and slightly sweet, fragrant and refreshing.

How to eat beetroot moss

1. First of all, clean the red cabbage moss, because this is cabbage moss, so it will not be particularly dirty, but the cleaning should be more careful, after all, there are more gaps in the cabbage, and it is easy to hide some impurities or insect eggs. Set aside the cleaned beetroot moss for later use. When you choose beetroot moss, try to choose one with fewer leaves.

2. Prepare a piece of bacon and cut it into a small piece, after all, pork is too expensive now. Then clean the bacon with hot water, and clean the seasoning on top as well.

3. Then boil the bacon in a pot under cold water for 30 minutes, the meat generally has to be boiled and then used to fry, one is to remove some salty taste, and the other is to make the fried bacon not so hard. In the past, when I was in my hometown, the skin of bacon had to be charred with fire first, and then scraped off and then put into the pot to cook, so that there would be no fishy smell. But now the conditions do not allow it, and I added some other accessories when I pickled, so it is okay not to burn the pork skin.

4. Then cut a garlic sprout, the root of the locust is generously cut into thin slices, so that it is easier to cook, fried red cabbage moss and garlic sprouts are very fragrant. Cut a little more shredded ginger, prepare a little dried chili pepper to enhance the flavor, and a little dried pepper for later use.

After a few minutes, the bacon is already cooked, remove the cooked bacon from the pot and then cut it into thin slices. Try to cut the bacon as thin as possible, so that the excess fat can be fried out when you fry it, so that it will not be greasy when you eat it. Place the sliced bacon on a plate and set aside.

6. Then add a little oil to the pot, put the bacon in, stir-fry over medium-low heat, and fry the excess fat in the bacon. If you like to eat fatty, you don't need to fry it too dry. The fire should not be too big, otherwise it will be easy to scorch, and the fried bacon will be set aside.

7. Then use the remaining oil in the pot to fry the beetroot moss, then pour the ingredients prepared before into the pot and stir-fry over high heat for 10 seconds. Then pour the beetroot moss into the pot and stir-fry over high heat, be sure to fry over high heat, so that the fried vegetables will not have too much water. Add an appropriate amount of salt after the beetroot moss is soft, and continue to stir-fry evenly.

8. Fry the beetroot moss until it is eight ripe, and then put the bacon in and fry it with the rape. Wait for the beetroot moss to be fried and then add bacon, so that the beetroot moss can not only absorb the aroma of bacon, but also the bacon will still maintain a burnt taste, and there will not be too much moisture when eating. After the beetroot moss is cooked, it is ready to be removed from the pan and put on a plate.

The leaves of beetroot moss can be eaten.

Red cabbage moss is also known as cabbage sum and cauliflower, and the main nutrients of cabbage moss are on the leaves, so the cabbage leaves can be eaten. Beetroot moss is a nutritious vegetable, and there are generally two types of beetroot moss, including beetroot moss and cabbage moss. Red cabbage moss, after a long time of spreading, the production area is very wide, and now it has been introduced to Hubei Zhaoda and Jiangxi, Sichuan, Hunan and other places.

According to history: red cabbage moss, commonly known as rape moss.

It is similar to the Baotong Temple in Wuhan in the east of the city, and its taste is particularly good. It is also rumored that it is better to take the property within the reach of the Baotong bell.

There has been a bizarre saying in history that the shadow of the Baotong Pagoda is the best to dispose of the property, and there is a similar record in the fourth volume of the current six-year Chinese experimental textbook for primary schools.

Beetroot moss distribution

From late July to late August, 50-100g of imitation seeds per mu were disinfected, 50% carbendazim was sterilized, and the seedbed soil was disinfected with quicklime. Transplanting time: late August to late September.

150kg of quicklime per mu is used to prepare the soil; 4-5 packs of 50% soil sterilization insecticide or 2 packs of 10% easy-to-sprinkle insecticide per mu; 4 packs of pentachloronitrobenzene per mu (especially effective for the prevention and control of root swelling disease). Planting density: 3000 plants per mu, 1 plant.

The flower spikes of beetroot moss can generally be eaten, but it is generally not recommended to eat them if they have already bloomed.

For freshly picked beetroot moss, its buds are generally not open or just opened, and this kind of beetroot moss tastes relatively smooth and crisp. The most fragrant part of the beetroot moss is the cauliflower on the head, but if the buds of the beetroot moss have been completely opened, it is recommended to pinch off and then take it, because the blooming cabbage moss is generally older, and the cauliflower will taste bitter and astringent.

The beetroot moss has just been picked, and the texture is still relatively tender, so the leaves, rhizomes, flower spikes and other parts of the beetroot moss can be eaten, but if the beetroot moss has been picked for a long time, then it will also begin to slow aging, and the flower spikes of the beetroot moss may also bloom at this time, and the flowers at this time may be older and more bitter, so it is generally not recommended to eat.

Key points of alpine cultivation of beetroot moss

1. Land selection

In the cold and cool areas above 1200m, 1600 and 1800m are suitable for the altitude range, the soil is fertile, and the cabbage vegetables have not been planted in the previous crop.

2. The variety selection should be chosen

Medium-late maturing varieties, such as alpine red, large strands, etc.

3. Selection of seedling time

After sowing, a small arch shed is built in the seedbed, covered with shading black film material bench jujube, and the shading rate is 100; It was covered at 17:30 in the evening and unveiled at 7:30 in the morning, maintaining a continuous dark period of 14 hours.

The seedling age is 25 30 days. In case of sunny and hot weather, cover the shade net at noon.