Online review of the top 10 most unpalatable vegetables, which do you think should be ranked first?

Recently, there are top 10 most unpalatable vegetables on the Internet, according to the ranking: bitter gourd, folded ear root, coriander, carrot, celery, chrysanthemum, leek, onion, green pepper, rape.

The standard of unpalatable and delicious contains three elements: nutrition; Palate; Method. In this online review, the standard used should only be taste, so the results are not objective and cannot be counted.

The first element: nutrition. All vegetables are ingredients, they are used to eat, and nutrition comes first.

Vegetables have three main effects on the human body: supplementing vitamins and plant cellulose; Regulates some physical states; Satisfy the palate. Therefore, vegetables are the ingredients that the human body needs and are good for the human body, otherwise they would not be domesticated and planted.

The second ingredient is taste. This online review mainly adopts this standard, and the vernacular is whether it is good or not. In this way, it is lively, as the saying goes, "a hundred people have a hundred flavors", "everyone is difficult to adjust", everyone's taste is different, sweet and sour, bitter, spicy and salty have their own love.

For example, I don't eat bitter things, I feel sick to my stomach when I enter my mouth, and I don't like to eat sweet things, and my mouth is sour. As a result, there is no definite debate as to which vegetable is the most unpalatable. Just like coriander, you can't eat enough if you love it, and you will be sick to your stomach when you see it, so there is a world-class organization called the World Anti-Coriander Alliance, and my country has a branch.

The third element, practice. This is very important, no matter how unpalatable the ingredients are, when they meet a good cook, they will become a delicacy, and on the other hand, no matter how good the ingredients are, most of them will be spoiled when they meet a stinky hand cook. For example, bitter gourd, people pursue this ingredient, not because they like bitterness and love to eat bitterness, but because of the heat-clearing effect of bitter gourd, they eat it for the clear fire.

Then, it depends on the chef's understanding to make this ingredient. Some people think that they like to eat it, so they naturally love to eat bitterness, so they try to keep the original taste, fry a meat slice without blanching to bitterness, go directly to the pot, and cut off the raw life, but the result is a dish that is unspeakably bitter. The old driver knows that blanching before frying to remove most of the bitterness, and then frying the meat slices, the bitterness will be weak, and people can accept it.

Therefore, in the opinion of this article, there are no unpalatable vegetables at all, only cooking in the wrong way. So there is no ranking of the most unpalatable, but there are not many phenomena that do not accept the taste gene of a certain vegetable. I was born not to eat that thing, and when I vomited after eating, I fainted and had symptoms, which is a physiological problem, and it is not within the scope of food cooking.

I think it's coriander, because the taste of coriander is so unacceptable that you can't smell it, let alone eat it.

Broccoli, no matter how you do it, has a hard time getting into the dish. I often feel tasteless when I eat it. It doesn't taste good.

Spinach, because I hate eating spinach myself, I feel that the taste is very bad.