What are the benefits of winter vegetables? How to cook?

Winter cabbage is a cultivated species of malvaceae plant that feeds on young stems and leaves, also known as hollyhock, sunflower, slippery intestine cabbage, etc., and is a middle and two-year herbaceous plant. Due to the late flowering, around April**, it is one of the main leafy vegetables in the spring off-season. The tender stems and leaves can be stir-fried and cooked, soft and fragrant, the taste is smooth, and the taste is smooth and smooth as soup or stir-fried.

Winter vegetable edible period from the beginning of seedlings to the beginning of flowering, is a long period of green leafy vegetables, because of the long growth period of winter vegetables, the yield is not high, generally only in the ground or sporadically cultivated, and rarely use vegetable fields to do large-scale planting. Winter vegetables are very popular and nutritious, with high vitamin C and calcium content, especially suitable for pregnant women and children. It is cultivated in southwest, central and southern China.

Clearing heat and detoxifying, usually facilitative, anti-fatigue, ** good hangover dish, can be cold dressing, soup, dipping pickles.

Winter cold vegetables have a cold taste, and should not be eaten every day, otherwise it is easy to appear weak and dizzy.

Winter vegetables should be eaten with seedlings or young stems and leaves, which are nutritious, tender and delicious.

Winter vegetables can be stir-fried, and sliced pork and stir-fried, delicious and delicious.

Winter vegetables can also be used as soup, the soup is delicious and fresh, detoxification and heat dissipation.

As a common wild vegetable, winter cold vegetables have a crisp texture and tender taste, and their nutritional value is very high. Winter vegetables can be fried directly, and after the hot oil pan is boiled, it can be poured directly into the stir-fry; Pour the winter vegetables and tofu into the pot and boil, and then add condiments to make the winter cold tofu soup tender; It can also be marinated with meat and made into minced meat.

Winter vegetables are a common wild vegetable, which is rich in dietary fiber that can promote human digestion. The most common method is to stir-fry the winter vegetables, pick the more tender parts of the winter vegetables, wash them and prepare them, add garlic to the hot oil pan to stir-fry the fragrance, pour the winter vegetables into the stir-fry, and finally add salt and pepper according to personal taste.

Wash the winter vegetables and cut them into sections, cut the tofu into small pieces, put the tofu in a pot and boil, then put in the winter vegetables, add salt and olive oil to taste after the soup boils, turn to low heat and cook for 5 minutes. Donghan tofu soup not only retains the fresh and tender taste of winter's cold vegetables and tofu, but also reduces the loss of nutrients.

Winter vegetables can also be made into meat filling, which can be used to make steamed buns, dumplings and other delicacies. Wash and dry the winter vegetables, then chop the pork, stir together with the winter vegetables, add green onions, ginger and garlic, light soy sauce, oyster sauce, pepper, and salt, stir the head to make a mix evenly and viscous, put it in the refrigerator and take it out when you use it.

You can boil winter vegetables, add an appropriate amount of salt before cooking; You can also chop the winter vegetables and use them to make porridge, preferably when the rice is just ripe; Alternatively, you can blanch the winter vegetables and eat them cold with garlic, light soy sauce, balsamic vinegar and sesame oil.

How to eat winter vegetables

Eating method 1: boiled winter vegetables

It is important to wash the winter vegetables well before cooking them. It is best to soak the winter vegetables in salt water first, and wash them one by one, especially paying special attention to the connection between the vegetable stems and leaves.

Eating method 2: Winter cold vegetable porridge

Winter vegetables are rich in nutritional value, and they are also seasonal vegetables that belong to the cold season. Wash the winter vegetables, chop them, and add them to boil when the boiled rice is just ripe, so that the nutrients of the winter vegetables can be fully utilized.

Eating method 3: cold winter vegetables

In the choice of ways to eat winter cold vegetables, cold winter vegetables are a very good choice. Blanch the washed winter vegetables, add garlic, light soy sauce, balsamic vinegar and sesame oil, and stir well.

Ingredients: a handful of winter vegetables, about 15 peppercorns, an appropriate amount of lard, a small spoon of salt, and a small spoon of chicken essence.

Steps: 1. Wash and put aside the peel of the headband.

2. Heat the lard in a pan.

3. Adjust to the minimum heat and lower the peppercorns.

4. After the water boils, put the cabbage head down and cook for dozens of seconds before putting the leaves.

5. Add a teaspoon of salt afterward.

6. Add the chicken essence.

7. Finally, put some lard.

8. The fragrance of lard is combined with the fragrance of Sichuan pepper.

The winter vegetable is winter milk.

Winter vegetables are also called winter sunflowers, winter sunflower seedlings or young stems and leaves can be eaten, its leaves are round, the edges are wrinkled and twisted, and can be used for garden ornamentation. Winter sunflower likes cold and humid climate, does not tolerate high temperature and severe cold, and the suitable temperature for plant growth is 15 -20. It is produced in Hunan, Sichuan, Guizhou, Yunnan, Jiangxi, Gansu and other provinces in China, and is occasionally cultivated in other provinces.

Growth habits of winter vegetables:Winter vegetables do not have strict soil requirements, but they are easier to produce in well-drained, loose and fertile, water and fertilizer retaining soil, and should not be cropped continuously.

The seeds began to germinate at 8 o'clock, and the germination temperature was 25, and the plants above 30 were seriously diseased, and the plants below 15 grew slowly. Nitrogen fertilizer is the main fertilizer demand, with large fertilizer demand and strong fertility tolerance. It is suitable for spring sowing and autumn sowing planting, and sowns easy seedlings in summer, so it is not suitable for cultivation in the open field in summer.

In our Fujian Province, northern Fujian, this kind of dish is called its dish [the word is Kei], thirty years ago, every family has fished rice, rice soup boiled the most authentic delicious, slippery, sticky, now you can't see rice soup at all, this kind of dish is rarely sold.

1. Efficacy.

1.Clears away heat and detoxifies.

Winter cold vegetables have a cold taste, have the effect of clearing heat and detoxifying, and people with heavy heat have obvious refreshment after eating. It can eliminate heat poison in the blood, and is suitable for people who are prone to fire. "

2.Slippery bowel laxative.

Winter vegetables have a smooth taste and are rich in cellulose, which has the effect of smoothing the intestines and hydrophobic, and can lead to constipation.

3.Cough and phlegm.

Winter cold vegetables also have the effect of clearing lung heat, relieving cough and reducing phlegm, and it is also a good product for ** lung heat. It is suitable for symptoms such as excessive phlegm, thick sputum, and cough.

4.Boosts immunity.

Winter vegetables have a smooth taste, fragrant and tender, and are rich in nutrients. In particular, it should be pointed out that the carotene content of winter vegetables is extremely high, and the content of vitamin C and calcium is not low, which can promote appetite, in addition to being delicious and nutritious, improving human immunity is also a major feature of its nutritional value. "

2. Contraindications. 1. Winter vegetables are inedible for people with spleen deficiency and slippery intestines, and pregnant women also need to be cautious about eating.

2. Although winter cold vegetables are good health products, not everyone is suitable for eating. According to health experts, winter cold vegetables are close to hot and humid food, ulcer damage, gastrointestinal disharmony people, it is better to eat less, plain phlegm, especially asthma patients, should not eat.

Winter cold cabbage (scientific name: callirhoe involucrata), also known as: winter amaranth, horseshoe, etc., belongs to the order Malvacea, a plant of the Malvaceae family.

As soup or stir-fried, it is nutritious and has certain medicinal value. Originally found in the central and southern states of the United States. It is found in the northern temperate zone, but also in China.

Winter vegetable appearance: perennial creeping herb. with hypertrophic straight roots; The leaves are at the root, round with 5-7 deep lobes, the lobes are obside-lanceolate to obovate, the margins are notched or notched, the leaves are 3 cm long, born at the base of the calyx.

Flowers resemble hibiscus, hibiscus, solitary, erect on an elongated peduncle corolla wine glass-shaped, petals dark red or light red, apex truncated with many irregular teeth, flower stem cm, stamens connected into a tube, columella branched, filamentous, stigma born on the inner margin, flowering between spring and summer; Separated from the fruit, with 15-25 mericarps.

Each 100 grams of young stems and leaves contains 90 grams of water, proteins, fat, carbohydrates, calcium, phosphorus, 56 mg, iron, carotene, vitamins, 2 mg, vitamin C55 mg.

Efficacy: Winter cold vegetables are tender and fragrant, rich in nutrition, the biggest feature is that it contains very high carotene, high content of vitamin C and calcium, which can promote people's appetite and improve human immunity. Medicinal use has the effects of clearing heat and detoxifying, quenching heat and thirst, quenching tobacco and alcohol, anti-fatigue, etc., as well as clearing heat, soothing water, and smoothing the intestines.

Treatment of pulmonary fever and cough, dysentery, jaundice, obstruction of stool, erysipelas and other diseases.

Contraindications: People with spleen deficiency and slippery intestines should avoid eating, and pregnant women should eat with caution (not recommended).

1. Winter cold vegetables, also known as winter amaranth, also known as water chestnut vegetables, taste smooth and smooth, some people like to eat, and some people are very disgusted. Winter vegetables are eaten from seedlings or young stems and leaves, and the taste is very tender.

2. The general practice of winter cold vegetables is to boil soup or stir-fry, which is relatively nutritious and has certain medicinal value. If you stir-fry, you can stir-fry it with sliced meat, and it is delicious and simple. If you make soup, you can clear away heat and detoxify.

3. However, the nature of winter cold vegetables is relatively cold, and it is not suitable to eat every day, and it is easy to have weakness and dizziness if you eat too much, so women with weak constitution should pay attention not to eat too much. Especially for women before and after menstruation, you must pay attention to the appropriate amount if you want to eat.

1. What is a winter cold dish?

Donghan cabbage is a kind of herbaceous plant that grows out in a year, it also has a name called sunflower cabbage, in our country's folk also people also call it eastern amaranth or slippery cabbage, although the name of winter cold vegetables is different, but they belong to the same kind of ingredients. In many parts of our country, East Korean cuisine is relatively famous, and it can be made into many dishes, and it can also be used in medicine to make medicinal food prescriptions, and the edible value and medicinal value are very high.

2. Nutritional characteristics of winter vegetables.

In ancient times, winter vegetables are wild, and in modern times are basically planted, the appearance of winter vegetables is very distinctive, looks very bright, and winter vegetables are rich in a lot of special nutrients, especially the iron and calcium contained in it is very rich, in addition to a lot of phosphorus elements needed by the human body, in addition to a certain amount of cellulose in winter vegetables, can well meet the body's needs for these nutrients.

You can make winter vegetable soup, which is made as follows:

1. Ingredients: 150 grams of winter vegetables. Seasoning: refined salt, monosodium glutamate, chopped green onion, vegetable oil.

2. Remove the winter vegetables, wash them and cut them into sections. Heat the oil pot, stir-fry the chopped green onions, stir-fry the winter vegetables, add refined salt and fry until the flavor is absorbed, and set aside.

3. Add an appropriate amount of water to the pot and boil, pour in the fried winter vegetables, after boiling, add monosodium glutamate, and it is ready to cook.

4. Winter vegetables contain a variety of nutrients, especially rich in carotene and vitamin C, containing mg of carotene and 55 mg of vitamin C per 100 grams, which helps to enhance the body's immune function and enhance the ability to prevent and resist diseases. Winter cold vegetables have the effect of clearing heat, running water and smoothing intestines. "The Book of Food" contains "food nourishes liver and gallbladder qi, and brightens the eyes".

It is suitable for pulmonary fever, cough, thirst, jaundice, abdominal distention, dizziness, obstruction of stool, edema and other diseases. People with spleen deficiency and intestinal slippage should not use it.