What is a root and what is a root dish?

Vegetable root narrowly refers to the root of the vegetable. In a broad sense, it refers to hard work, poor conditions, etc.

In our daily life, vegetables are a must-eat for us every day. In the "Dietary Guidelines for Chinese Residents".

It is required that healthy people should eat about 400-500 grams of vegetables per day, and the variety is diverse. The types of vegetables are divided into: roots, leafy vegetables, fungi and algae.

There are five kinds of viburnums and eggplant. Most vegetables have roots, especially root vegetables. Many of us who eat these vegetables tend to just use their necks and throw the roots in the trash.

In fact, this is not only a great waste, but also a lot of nutrients.

Narrow refers to the root of the vegetable. In a broad sense, it refers to hard work, poor conditions, etc.

Although the root is light and tasteless, it is the root of the fruit's branches and leaves. The so-called towering tree must have its roots; The water of the mountains must have its source. If the tree has no roots, it withers; If water has no roots, it will be exhausted; If people have no roots, they will wander; And if the country has no roots, it will perish.

When we eat green vegetables, we generally throw away the roots, just like those simple and innocent truths in life, which are often forgotten by us.

Self-cultivation and Qi family rule the country and level the world, we must have the strength to chew the roots, and we must not forget the roots of the roots, so as to prosper in the long run. The world changes, and the Tao lies in the roots.

Vegetables underneath the roots.

The lotus root we usually eat eats the stems, the onion eats the stems, and the celery eats the stems and leaves. The lotus root is a lotus plant, which eats part of its underground stems, also called rhizomes. Onions are eaten from underground bulbs (i.e., shallots.

It is a bulb that develops into a bulb in which the stem of the onion is shortened to form a flattened conical stem disc during the vegetative growth period. The edible parts of celery are the stems and leaves.

Roots: yams, turnips, carrots, yams

Stems: ginger, lettuce, taro, potato, callus white, artemisia.

Lotus root, onion, garlic head.

Leaves: greens, cabbage, spinach, amaranth, celery, bok choy, leeks, green onions, coriander.

Flowers: cauliflower, daylily, broccoli,

Fruits: eggplant, tomato, sword bean.

Green beans, lentils, edamame, bitter gourd, cucumber, zucchini, cowpeas, pumpkin, winter melon.

The cabbage is the leaf, and its stem is the white stem you throw away, and the cauliflower is usually not cultivated, and the stem end has only one capitate, that is, the edible part, which is made up of countless inflorescence stems, peduncles, and undeveloped flowers and bracts.

Compose. Most of the vegetables we eat are stems and leaves, which are more common. Some vegetables are indeed difficult to distinguish, even farmers who have grown vegetables for many years may not be able to distinguish them. Are the potatoes we have eaten for so many years roots or stems?

Many people mistakenly think that it is a root, but it is actually the swollen stem of a plant. The leaves of the potatoes are inedible. And then there are carrots, is it a root or a stem? Many people think that it is a stem, but it is actually the storage root of the plant.

Then cucumbers, eggplants, peppers, tomatoes, etc. are all fruits of plants. Everyone knows this.

Celery, cabbage, coriander, green onions, rape, spinach, chrysanthemum, etc. are all stems and leaves. Rarely eat the roots. Among them, celery and coriander are used in the northeast to pickle whole pickles. The taste is really good, and the texture is good.

Various legumes, including lentils, beans, etc., are also plant fruits. It is also a vegetable that farmers often grow. Especially the word stewed beans in a big pot.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

We also have it there, and we say it's a big dish. It's not spinach or water chestnuts.

It is native to southern Europe and was introduced to China from Arabia in the 5th century AD. According to the color of the petioles, it can be divided into three types: white stem, green stem and red stem, and it is more common for farmers in China to cultivate green stems. It belongs to the leaf variant of the genus Chenopodaceae, also called leaf beet, vegetable beet, leaf beet, kraft cabbage, pachyderm, Junda cabbage, Genda cabbage, etc.

The appearance of the green-stemmed cabbage is similar to that of spinach, but it is longer and thicker than the petiole of spinach, and the leaves are thicker than spinach, so it is also known as pineapple beet, foreign spinach and false spinach.

The edible part of the cabbage is the tender petiole and leaves, the taste is refreshing, the texture is smooth, but the cabbage belongs to the coarse vegetable, it is difficult to see its figure at the banquet, it is only for the folk home cooking, can be fried, cold dressed, made soup, or used to cook soup noodles ingredients. Today, I will introduce a few methods of several kinds of cabbage that are commonly eaten by the folk of northern Henan, let's take a look.

1. Noodles and vegetables.

Ingredients: Tender stalks, eggs, flour.

Seasoning: salt, garlic paste, fragrant vinegar, sesame oil, chili oil.

Method: 1. Wash the tender stalks of the cabbage and cut them into 4cmc long segments.

2. Mix salt, garlic, balsamic vinegar, sesame oil and chili oil into a seasoning sauce.

3. Eggs, flour and paste, put the cabbage into the mixture, put it in a frying pan and fry it until it is slightly yellow on both sides, put it on a plate, and dip it in the seasoning juice to eat.

2. Cold salad and cabbage.

Raw materials: young stalks.

Seasoning: salt, balsamic vinegar, sesame oil, garlic paste, chicken essence.

Method: 1. Wash the young stalks of the cabbage, cut them into sections, blanch them in boiling water for 1 minute, remove them and soak them in cool boiled water, drain the water and set aside.

2. Add salt, chicken essence, balsamic vinegar, sesame oil, and garlic paste to the cabbage, mix well and put on a plate.

3. Raw fried cabbage.

Ingredients: young leaves, eggs, flour.

Seasoning: salt, five-spice powder (or thirteen spices), garlic paste, balsamic vinegar, sesame oil, red oil.

Method: 1. Wash the young leaves of the cabbage and chop them finely.

2. Mix garlic, salt, balsamic vinegar, sesame oil and red oil into a seasoning sauce.

3. Add salt, five-spice powder (or thirteen spices), egg liquid, flour to the young leaves of the cabbage, mix well into a paste, pour it into a pan and fry it slightly yellow on both sides, cut it into pieces and put it on a plate, dip it in the seasoning sauce and eat.

Small sprigs of garlic.

Small root vegetables, also known as small root garlic, are the bulbs of perennial herbaceous plants of the genus Allium in the lily family. Small root vegetable is a wild dish with relatively high nutritional value, and there are specially grown products for everyone to eat. The small root vegetables look like the immature local core garlic, and the method is more than the same as the base of the plant, which has the functions of supplementing nutrition and promoting digestion.

The bulb is cylindrical, with a stout rhizome with a white, membranous skin, not lobed or rarely broken into fibrous. The leaves are striped, flattened, with a distinct midrib, nearly as long as the flowers, 4-10 mm wide. Peduncle prismatic, with 2-3 longitudinal ridges or narrow wings, 20-50 (-60) cm high, thick (mm) in the middle, 2-3 lobed in the lower part of the leaf sheath, early umbel-shaped inflorescence with few flowers, loose, peduncle nearly equal in length, 2-5 times longer than the tepal, apex often drooping, no bracts at the base.

The flower bell-shaped, reddish-purple to purple tepals 8-12 mm long, apex flattened or concave, the outer whorls broadly rectangular rounded, scaphoid, the inner whorls ovate-oblong, slightly longer than the outer whorls and the narrow filaments equal, slightly longer than or equal to the tepals, conical, connate at the base and attached to the tepals ovary obovate-spherical, sometimes with 6 angular protruding columella extending from the tepal at the apex. The flowering and fruiting period is from August to October.