What are the vegetables in the south, and what are the southern dishes

There are strawberries in the spring.

In summer, there are watermelons, peaches, bananas, longans, melons, watermelons, pineapples, apples, pears, and papayas.

In autumn, there are apples, bananas, oranges, hawthorns, sugar cane, pears, watermelons (autumn watermelons, small watermelons, etc.), lemons, grapes, American grapes, oranges, grapefruits, mangoes, dates (varieties, winter dates, winter dates, red dates, etc.), pomegranates, autumn peaches, persimmons, oranges, kiwi fruits, honey claws, tomatoes, dragon fruits, caryophyllus, reeds, nanguo pears, walnuts, lotus hearts, dried longan, dried lychees, water chestnuts, millet, brown fruits, longans, mangoes, olives, ginkgo (ginkgo), pineapples, papayas, wendan, durian, snake fruit, pomelo, etc.

Now there are all kinds of common fruits in winter, mainly transported from the south such as Hainan to various places; Another way is out-of-season fruits, through greenhouse and other thermal insulation and moisturizing measures so that fruit trees can also bear fruit in winter; The other is to take some storage measures to extend the shelf life of the fruit, so that the fruit can be eaten in winter. However, out-of-season fruits are harmful to the human body because of many measures, such as the use of hormones. It is recommended to eat only seasonal fresh fruits.

But fruits and vegetables that use hormones are not preventable.

Just persimmons! Ask what this does!

Eggplant, beans, green beans, potatoes, water spinach, sea greens, lettuce, sweet potato leaves, lettuce, cabbage, spinach, greens, silkworms, bok choy, parsley, celery, radish, carrots, mushrooms, green onions, ginger, garlic, bitter gourd, horn gourd, winter melon, pumpkin, Chinese cabbage, kohlrabi, baby cabbage, cauliflower, broccoli, garlic moss, and so on.

1. Stewed lion's headIt is a traditional famous dish in Jiangsu Province, which belongs to Suzhou cuisine and Huaiyang cuisine.

Department, the dish has a soft taste, fat but not greasy, rich in nutrition, can be braised and steamed, the taste is fresh and fragrant, the taste is soft, fat but not greasy, very delicious.

Squirrel mandarin fish, also known as squirrel osmanthus fish.

For Subang dishes. A representative work with both color and fragrance, according to legend, Emperor Qianlong.

Down to the south of the Yangtze River, micro service to Suzhou Songhelou restaurant for dinner, the chef uses carp out of the bone, carves the pattern on the fish meat, adds seasoning and slightly pickles, drags on the egg yolk paste, enters the hot oil pan and deepens it tenderly, pours the sweet and sour marinade that boils hot, the shape is like a mouse, the outside is crispy and the inside is tender, sweet and sour and delicious, the Qianlong Emperor is very satisfied after eating, and later became famous in Suzhou.

3. Boil the dried shreds, also known as "chicken juice boiled dry shreds", "chicken fire boiled dried shreds", formerly known as "nine silk soup", belongs to Huaiyang cuisine, is one of the classic famous dishes of Huaiyang, and is also one of the representative works of Huaiyang cuisine that is known for its typical knife work.

4. Baked lobster in soupIt is a traditional famous dish with full color and flavor, and belongs to Cantonese cuisine. This dish is a seafood dish made with lobster as the main ingredient and stock stock.

5. Honey char siuIt is one of the top ten classic dishes in Hong Kong and one of the traditional famous dishes in Guangdong Province, which belongs to Cantonese cuisine. "Barbecued pork" is developed from "plug burning". Mainly pork (lean), barbecued pork sauce, oyster sauce, garlic, light soy sauce, cooking wine.

Honey, sugar, peanut oil.

Made from raw materials.

The greens in the south include bracken, Shanghai greens, lettuce, oily lettuce, spinach and so on.

1. Bracken. Also known as water spinach, Tongcai, Tongcai, vine and vine, Tongcai, is a plant of the calyx group of sweet potatoes.

Native to East Asia, it is now widely cultivated as a vegetable, sometimes in the wild. It is commonly cultivated in Fujian, Guangxi, Guizhou, Jiangsu, Sichuan, Guangdong and other provinces in central and southern China, and less in the north, which is suitable for growing in places with warm and humid climate, fertile and humid soil, not cold-tolerant, and dead stems and leaves in case of frost.

2. Shanghai Qing.

It is also called Shanghai cabbage, Suzhou green, green cabbage, green ginger cabbage, Xiaotang cabbage, green stem cabbage, Qingjiang cabbage, rape, spoon cabbage, scoop white, which is the most common variety of cabbage in East China in Shanghai.

3. Lettuce. The common name of leaf lettuce, also known as goose cabbage, mark cabbage, lettuce cabbage, belongs to the genus Lettuce of the Asteraceae family. It is an annual or biennial herbaceous crop, the leaves are long obovate, densely packed into cabbage-like leaf balls, which can be eaten raw, crisp and refreshing, slightly sweet.

Fourth, oil and wheat cabbage.

Also known as oil chestnut, perfumed lettuce. Asteraceae lettuce, native to the Mediterranean coast. Annual or biennial herb.

fibrous roots, stems short, milky, leaves alternate, oblong to lanceolate, entirety to pinnate deeply lobed, base with lanceolate leaf ears, stem-hugging, slightly bitter or absent in taste, capitate inflorescences, flowers yellow.

5. Spinach. Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach of the Chenopinoa family, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form.

Common southern dishes are: spinach, baby cabbage, bok choy, parsley, mushrooms, garlic, bitter gourd, cauliflower, broccoli, garlic moss, green beans, potatoes, sweet potato leaves, oil and wheat cabbage, horn gourd, winter melon, bitter gourd, pumpkin, Chinese cabbage, kohlrabi, water spinach, carrots, green onions, ginger, lettuce, etc.

Vegetables refer to a class of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diet. Vegetables provide nutrients such as vitamins and minerals that are essential for the body.

Southern greens are a general term for all leafy greens.

For example, oil wheat. Lettuce, choy sum, spinach, bok choy, and rape can all be called greens.

Let's take a look at how to fry the greens delicious:

First of all, the first point is to pay attention to the amount of oil used in stir-frying vegetables, and the oil used when stir-frying vegetables can use more oil than other dishes that are usually fried, so that the effect is similar to the role of people's daily skin care products, which looks moist and fluorescent.

The second point is that heat is very important in stir-frying, especially when stir-frying vegetables, you need to pay more attention to the mastery of the heat.

Third, when stir-frying vegetables, you should also pay attention to the amount of salt you use and when to put salt. Some green vegetables, such as Chinese cabbage and lettuce, which have a lot of water in themselves, if salt is added earlier in the stir-frying process, it will greatly affect the color of the final dish, and there will be a lot of water.

Therefore, it is recommended to stay until the end of the stir-fry of these vegetables, and then add salt when the stir-fry process is about 80%; But if you are sautéing some greens with less moisture content, such as sweet potato leaves.

Macaroni, pumpkin seedlings and other dishes, it is recommended to pour the salt into it after pouring the oil, melt it together in the oil and then pour the vegetables into the stir-fry, the stir-fry here also needs speed, fry faster, the purpose of this is to get out the few water in these dishes, the role is to protect the final hue of the dish, still showing a green color.

The fourth point of attention that needs to be reminded is that when loading the plate, do not pile everything on the plate when loading these vegetables, you can finish loading in the plate, mark a vacant place in the middle of the plate, which is a method that is conducive to the rapid heat dissipation of the dish, and avoids the embarrassing situation that the green vegetables turn yellow again because of the residual temperature after being plated.

Olives (Fujian, Guangdong, Guangxi, Taiwan, Sichuan, Zhejiang and other provinces) papaya (Guangdong, Hainan, Guangxi, Yunnan, Fujian, Taiwan) pineapple (Guangdong, Hainan, Guangxi, Fujian, Yunnan).

Longan (Fujian, Taiwan, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan, etc.) coconut (abundant in Hainan) tropical areas.

Mango (Guangdong, Guangxi, Hainan, Fujian, Yunnan, Taiwan, etc.) The most cultivated is Hainan Province) lychee (southern China, most cultivated in Guangdong, Guangxi, Fujian, Sichuan, Taiwan, Yunnan and other places) dragon fruit (improved and introduced from Taiwan to Hainan Province and southern mainland Guangxi, Guangdong and other places) durian (native to Malaysia, China's Guangdong, Hainan also have) - grapes are native to Europe, West Asia and North Africa (planting conditions need to be large temperature difference between morning and evening, China's Xinjiang is rich in grapes).

China takes the "Qinling-Huaihe" line as the geographical dividing line between the north and the south.

There are too many fruits in the south, papaya, mango, jackfruit, longan, soursop, durian, sugar cane, star fruit, guava, lotus mist, lychee, mangosteen, pineapple, dragon fruit, orange, citrus, yellow peel, pomelo, rambutan, strawberry, banana, coconut. Hehe, papaya, mango, jackfruit, longan, custard, durian are my favorites, and every year when they are ripe is the time for me to feast. Of course, durian is a bit more expensive, and it is not too enjoyable to eat; Papaya should be eaten locally, and those transported to other places are papayas that are suitable for stewed soup, and the taste is not so good when eaten raw; The local jackfruit is actually quite cheap, one pound of yuan, and the Thai jackfruit sold in other places is not worse than that, and the Thai jackfruit sold in China is generally dry (that is, the flesh is crisp), and the jackfruit is wet (the flesh is soft), each with its own taste; Many people have not eaten custard, do not know how to eat, it must be bought raw (ripe custard soursop than water tofu, cooked persimmon is not a matter), wait until it is soft, that is, ripe, gently break, you can enjoy the delicious, I once gave it to friends, they actually thought that the soft fruit was bad, and they were embarrassed to ask me, and they threw it away, so I laughed; As for mangoes, there are too many varieties and flavors, large and small, and there are many varieties sold in various places, so I don't need to say more.

Friends have the opportunity to choose to go to Guangxi, Hainan and other places in the summer, you can taste all kinds of seasonal fruits at good prices and low prices, and the summer is the peak season for southern fruits!