Is it better to juice asparagus and pick tender or old?

Asparagus juice is still good to pick tender. Because of the tender asparagus. Juicy. It contains less fiber and is easy to digest. Sweet and delicious.

You can see whether the asparagus is fresh, because the whole asparagus plant is straight in shape, does not open, has no water damage and smell, and the tender asparagus is relatively crisp and easy to break; Old asparagus, on the other hand, is not easy to break, and it does not taste good when eaten.

According to the appearance, the skin of the young asparagus is very bright and relatively smooth, and the color is also pale cyan, but the old ones are rougher and darker.

When buying asparagus, the shape should be straight and straight, the tip of the bamboo shoot bud is tight, and there is no water rancid smell, the epidermis is bright and not atrophied and delicate and thick, the bottom is not aging, and it is better to break it by hand.

1 Can asparagus be juiced Asparagus can be juiced.

Asparagus is rich in nutrients, and when heated, these components will be lost in large quantities, so from this point of view, squeezing the juice of asparagus to drink can retain nutrients to the greatest extent.

2 Benefits of drinking asparagus juice.

Asparagus juice exerts the function of clearing heat, detoxifying and diuresis to the maximum, so people with high blood pressure, edema, cystitis, kidney stones, difficulty urinating and other diseases can effectively alleviate the condition of this bamboo shoot juice. In addition, the refreshing taste of asparagus juice can also help to relieve fatigue.

3 How to make asparagus juice.

1. Peel the asparagus, remove the old roots, and wash it.

2. Put the asparagus in boiling water and blanch for 2-4 minutes.

3. Cut it into small pieces, put the asparagus segments into the juicer and add an appropriate amount of water, if there is no blanching in front, add boiling water at this time.

4. Strain the juice with gauze for a better taste. Then add honey or lemon juice to taste, depending on your taste.

4 Precautions for juicing asparagus.

Raw asparagus contains a large amount of oxalic acid, oxalic acid and calcium in the body will form calcium oxalate, which is not conducive to physical health, so asparagus juice should not be drunk more, it is recommended to pour boiling water directly when squeezing juice together, or blanch the asparagus and then squeeze the juice to drink.

To choose excellent seeds, when planting and carrying to choose fertile soil, pay attention to planting density, pay attention to the planting environment, moderate temperature, timely watering and fertilization, pre-pure fiber to prevent pests and diseases, to prune branches and leaves.

Look at the diameter of the bottom of the asparagus, the size is about one centimeter is the best, and when choosing asparagus, it is best to pay attention to the asparagus evenly up and down.

First of all, you should choose by observing the color, and you also need to judge it according to the freshness.

1. Look at the bamboo shoot shell banquet: Generally, the tender yellow bamboo shoot shell is the best, because the young bamboo shoots that have just grown are yellow, and the color will become dark brown after a long time.

2. Look at the bamboo shoot meat: peel off the shell of the bamboo shoots, check the bamboo shoot meat, the more tender and white the bamboo shoot meat, the crispier the bamboo shoots will taste. Don't choose the green one, the bamboo shoot meat tastes very astringent.

3. Look at the bamboo shoot section: bamboo shoots and bamboo are one section at a time, and the closer the knots are between the knots, the more delicate the bamboo shoots will be. On the contrary, the faster the bamboo shoots grow, the longer the distance between the bamboo shoots, and the taste of this kind of bamboo shoots is relatively old and not delicious.

4. Look at the shape of bamboo shoots: When buying bamboo shoots, you should look at the shape of bamboo shoots, the bamboo shoots with a large upper part and a smaller bottom are better, so that the bamboo shoots have less shells and more bamboo shoots.

5. Look at the bamboo shoots: When choosing bamboo shoots, you should also look at the overall bamboo shoots, the overall thickness difference from top to bottom is not much Xiangqi, the taste of bamboo shoots is more tender, the top of the bamboo shoots is the most tender, and the bottom of the bamboo shoots is slightly rougher. The upper part can be stir-fried, and the lower part is even more delicious when stewed.

The moisture content of asparagus is very high, and the juice yield is generally about 55%.

The juice squeezed from asparagus should not be stored for a long time, otherwise the colloidal solution will deteriorate. The state of the colloid is related to the acidity, so choosing the right acidity can stabilize the colloid. However, this steady state is only at room temperature, and the colloid will be destroyed once heated, so it is necessary to add edible gum to prevent colloidal agglomeration and precipitation.

After this treatment, the asparagus juice can be warmed and sterilized to achieve the purpose of long-term preservation without deterioration. This kind of reed juice maintains the nutrition of asparagus, and the requirements for raw materials are not high, even if it is stored for many days, as long as it does not deteriorate, it can be used to extract juice. Add flavors, sugars and other ingredients to the original asparagus juice to make a delicious and refreshing fitness drink.

The young stem of asparagus is its edible part, and the young stem of asparagus is rich in protein, vitamins and mineral elements, etc., and the nutrients are not only comprehensive and appropriate, but also relatively high, which is incomparable with some other vegetables and fruits.

1.Low in sugar, low in fat, high in fiber and high in vitamins. This feature is also the requirement of modern nutrition for health food.

2.The amino acid composition of protein spine is high and the proportion is appropriate. The total amount of amino acids in green asparagus is 27% higher than the average of other vegetables, and the content of 8 amino acids required by the human body is very high, of which the ratio of arginine to lysine is, and nutritionists believe that the food with a ratio of nearly 1 has the effect of reducing blood lipids.

Because asparagus contains oxalic acid, it itself has a bitter taste, and bitter asparagus can be eaten after blanching. Blanching can remove most of the oxalic acid, remove the bitter substances in the asparagus, and also retain the vitansin to the greatest extent to avoid a large loss of nutrients.

Asparagus is a seedling of the perennial herbaceous plant of the family Asparagus, which can be used as a vegetable food. The ununearthed white is called white bamboo shoots, and the green ones after excavation are called green bamboo shoots. 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.

Origin of asparagus.

Asparagus originated from the Mediterranean coast of Europe and Asia Minor, the taste is crisp and sweet, delicious and fragrant, the fiber is relatively soft, the food was relatively barren at that time, the ancient Greeks especially respected the food of asparagus, plus it can promote appetite, high nutritional value, so asparagus has become a traditional ingredient or medicinal material in many European countries, the ancient Greeks also named asparagus "asparagus". Because asparagus prefers a warm, moist environment, it is found throughout Europe.

How to deal with asparagus bitterness?

1. Peel off the crust of the stem end of the asparagus, and then cut off.

2. Put the asparagus into the boiling water, add a small amount of salt and oil, boil for about 3 minutes, and remove it.

3. Put the asparagus out and sell it into cold water to soak it in cold water to maintain its bright green color.