Which parts of vegetables are best to eat

The stems and leaves are delicious.

Vegetables are divided into stem and leaf type, root type and fruit type.

Of course, the stem and leaf type is delicious and nutritious. For example: cabbage, cabbage, celery, leeks, spinach, etc.

The root type is to eat the roots. For example, radish, yam, sweet potato, potato, carrot, taro, callus, lettuce, lotus root, ginger, water chestnut, toon and so on.

The fruit type eats the fruit part. Such as tomatoes, bell peppers, loofahs, cucumbers, eggplants, etc.

The best edible parts of different vegetables and their characteristics are as follows:

1.Cabbage: The best thing to eat is the cabbage sum inside.

2.Leeks: The best thing to eat is the leaves, which are fragrant and sweet.

3.Coriander: The best thing to eat is the leaves, which are tender and sweet, and can also be used to make dumplings or coriander cakes.

4.Spinach: The best thing to eat is the roots, which are sweet and tender, and have a lot of nutrients.

5.Lettuce: The best thing to eat is the leaves, which are relatively large, fresh and tender to eat, and can also be eaten raw.

6.Oily wheat cabbage: The best thing to eat is the leaves, which are tender and sweet, and can also be used for cold dressing or stir-frying.

7.White radish: The best part to eat is the middle section, which is thick and short, and it is very refreshing to eat.

8.Carrots: The best thing to eat is the small section on the head, which is long and thin in shape, and tastes sweet and juicy.

9.Potatoes: The best thing to eat is the large section in the middle, which is large and round in shape, and tastes powdery.

10.Lotus root: The best thing to eat is the small section in the middle, which is long and thin in shape, and it tastes tender.

In conclusion, the best edible parts of different vegetables have their own characteristics and flavors, and we can choose the right parts according to our personal tastes and needs when cooking and eating vegetables.

I love the green parts of the greens and the sprouts.

Vegetables are rich in a lot of vitamins and are essential foods in our daily diet, but that part of this dish is the most delicious, and that part is the most nutritious, of course, is the tip of the vegetable! The tip of the dish is delicious and inexpensive, and it can be said that it is the most cost-effective vegetable from mid-February to mid-March.

If this period passes, that is, after the end of March, the greens bloom cauliflower, and the tip of the cabbage becomes old, it will not be so delicious! Therefore, the best time to eat vegetable tips is only about a short month.

How to eat the tip of the cabbage, the core part of the tip of the cabbage is in the stalk: green cabbage and rapeseed.

After sowing in December, it grows into green vegetables for 30 to 40 days, and if the vegetable farmers continue to let it grow without picking, it will be 10 to 20 days later, that is, from mid-February to mid-March, the cabbage will burst out of the tender tip. At this time, pick it down, peel off the old leaves on the outer layer of the greens, and leave the delicate part in the middle (with vegetable stems and leaves), which is what we call the tip of the cabbage, which is also known as the cabbage moss, and some people call it the cabbage sum.

The growth of green vegetables into vegetable tips is a phenomenon unique to this time of winter. The size of the vegetable tip is small, and people who do not know how to eat the vegetable tip often think that the vegetable stalk of the vegetable tip is old, and after buying it, they leave the vegetable leaves and throw away the vegetable stalk. In fact, on the contrary, the core part of the tip of the cabbage is the stalk.

Stir-fry with garlic tips Ingredients: vegetable tips, minced garlic, salt, chicken powder Method: 1

After washing the tip of the cabbage, soak it in water for about 10 minutes2Add an appropriate amount of water to the pot and bring to a boil, put in the tip of the dish and blanch it slightlyHeat another pot in a hot pot.

oil, sautéed garlic 4Pour in the drained tips and stir-fry over high heat for 5Add a little chicken broth and stir-fry evenly.

Leafy vegetables: including cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, lettuce, cabbage, cabbage, shallots. Rhizomes:

Including radish, potato, lotus root, sweet potato, yam, taro, cocoon, amaranth, cucumber, onion, ginger, garlic, garlic, leek flower, green onion, leek. <

1. Leafy vegetables: including cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, oily lettuce, cabbage, shallots.

2. Rhizomes: including radish, potato, lotus root, sweet potato, yam, taro, callus white, amaranth, cigu, onion, ginger, garlic, garlic, leek flower, green onion, leek.

3. Melons and eggplant: including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, and melon.

4. Fresh beans: including edamame, peas, broad beans, lentils, cowshoe, and green beans.

5. Mushrooms: shiitake mushrooms, oyster mushrooms, enoki mushrooms, fungus, white fungus, oyster mushrooms, mushrooms.

There are the following vegetables:

Leafy cabbage: Chinese cabbage, bok choy, Brussels sprouts, kale, purple cabbage, Brussels sprouts, lettuce, spinach, leeks, celery, endive, lettuce, okra, water spinach, chrysanthemum, amaranth, toon, baby cabbage, kale, camellia, coriander, fennel, purslane, fungus leaves, mustard greens, turnips (coriander, coriander), mushroom, rape, perilla, black sesame. Cauliflower: cabbage, cauliflower, cauliflower, goldenrod, broccoli, seaweed, artichoke, kale, etc.

1. Toon buds, as a delicacy in early spring, toon buds are definitely at the top of the list. The time of toon buds is very short, basically just a few days, after that, the toon buds will be old, and at this time, both the taste and texture are much worse. The fresher and more tender the toon sprouts, the more delicious they are.

Scrambled eggs with toon sprouts is my favorite method, select some fresh toon sprouts, wash and chop, then mix them into a beaten egg mixture, simply add a little salt to taste, and stir-fry. It's super simple, but it's also very delicious, and it's really delicious in early spring.

2. Head knife leek, for head knife leek, it can only be said that this kind of delicacy is exclusive to the working people who work hard to grow vegetables. The newly grown leeks are refreshing and delicious, tender and delicious, and they do not have the spicy taste of too strong leeks. With eggs or nothing, a plate of stir-fry is delicious enough.

3. The top flower cucumber, the top flower cucumber, is the most tender time for the cucumber, the cucumber at this time has not yet grown, the small one, the small yellow flower on the top has not fallen. At this time, it is really a waste to pick and eat, and a small plate will waste countless cucumbers that can be grown. But it really can't be denied that the cucumbers at this time are really delicious, full of the freshness and sweetness of the cucumbers, and the taste is excellent.

Add a little oil and salt and stir-fry a plate, it is supremely delicious.

4. Falling flower lotus, falling flower lotus, refers to the lotus root when the lotus has just withered, it is the most delicious and tender time for lotus root, and it is also one of the freshest times. This kind of lotus root is used for cold dressing or stir-frying, and it does not have the feeling of such heavy lotus root, but it is sweet and crispy, and it can enjoy the beauty of vegetables and fruits. Everyone has a different understanding of the word Xian, but in the right season, eating the original flavor of the ingredients is the real essence of the word Xian.

Xian is not just a number of complex seasonings, nor a lot of so-called high-end ingredients, but the simplest and purest ingredients, they grow naturally in the best season, the most authentic and pure taste. When people lose their hearts, their original taste is also lost for a long time.

1.Broccoli - It is rich in vitamin A, vitamin C and carotene, which can enhance the ability to resist damage and help maintain elasticity. 2.

Carrot - Carotene helps to maintain the normal function of cell tissues, reduce wrinkles, and keep them moisturized and tender. 3.Milk is the favorite food at night, which can improve cell activity, delay aging, enhance tension, eliminate small wrinkles and other effects.

4.Soybeans are rich in vitamin E, which not only destroys the chemical activity of free radicals, inhibits aging, but also prevents pigmentation. 5.

Kiwi – Rich in vitamin C, it interferes with melanin production and helps to eliminate freckles on **. 6.Tomatoes – contain lycopene, which helps to flatten wrinkles and make them tender and smooth.

Eating tomatoes often is not easy to appear dark circles and is not easy to get sunburned. 7.Honey - contains a large number of amino acids, vitamins and sugars that are easily absorbed by the human body, and regular eating can make **ruddy, delicate and shiny.

8.Meat skin - rich in collagen and elastin, which can plump cells, reduce wrinkles and enhance elasticity. 9.

Salmon - The fatty acids in it can eliminate a bioactive substance that destroys collagen and moisturizing factors, preventing wrinkles and becoming rough. 10.Kelp - it is rich in minerals, and eating it regularly can regulate the pH level in the blood and prevent allergies.

1. Cauliflower: Eating some cauliflower in autumn can effectively improve the respiratory diseases that may be brought to the body in autumn, and there is a description in the traditional Chinese medicine recipe that the color of the ingredients is whiter can play a certain protective effect on the lungs, cauliflower happens to belong to a class of vegetables with a whiter color, and the nutritional value of cauliflower is much higher than that of other vegetables and fruits, such as Chinese cabbage, soybean sprouts, citrus, etc., and the vitamin C and vitamin A contained in cauliflower are several times higher than the above vegetables. It can bring enough nutrients to the human body.

2. Lettuce: It is better to eat some lettuce in autumn, the nutrients in lettuce can help the human body clean up the toxins in the body, help the human body promote digestive function, and can enhance the secretion of gastric juice and enhance the body's detoxification ability.

3. Spinach: Eating some spinach in autumn can effectively prevent the occurrence of oral diseases, spinach contains a large amount of carotene iron, which is a suitable dietary therapy product for people with severe anemia, and the vitamin K in spinach is much higher than other vegetables, vitamin K can effectively help the human body stop bleeding, and has a good coagulation function, but spinach should be blanched first when eating to remove the bitter and astringent taste of spinach.