Which portions of vegetables are the best to eat? Which parts of vegetables are best to eat

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.

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.

Summary. 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 a 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.

What vegetables are delicious?

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 a 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.

I hope mine is helpful to you

1. Broccoli: broccoli plants are tall, grow more than 20 leaves and then pull out the flower stems, and generate flower bulb-like group buds at the top, the flower buds are blue-green and the leaf color is blue-green, gradually turning dark green, in addition, broccoli is rich in nutrition, containing protein, sugar, fat, vitamins and carotene, and the nutritional content ranks first among similar vegetables, known as the crown of vegetables;

2. Kale: Kale is a horticultural variant of cabbage, the structure and shape are very similar to cabbage, the difference is that the center of kale will not roll into a clump, cultivate a year-old plant-shaped spike into a rosette-shaped leaf cluster, after low temperature in winter, bloom and bear fruit in the following year, raceme-shaped inflorescence apical, Luhong Chong flowering period from April to May, insect-borne flowers, fruits are horns, oblate round, seeds round and spherical, brown, horticultural varieties are diverse, according to the height can be divided into tall and dwarf types, according to the shape of the leaves into wrinkled leaves, non-wrinkled leaves and deep lobed leaf varieties, According to the color, the marginal leaves are emerald green, dark green, gray-green, yellow-green, and the central leaves are pure white, light yellow, flesh color, rose red, purple red and other varieties;

3. Sweet potato potted plants: The leaves of purple potatoes are cracked, and they can be dismantled and can produce trumpet-shaped flowers, and they can also be raised into hanging potted climbing plants, while some varieties with green leaves are comparable to pothos, and it is non-toxic, and you can pick a leaf to eat.