Have you ever eaten any of these vegetables?This vegetable should be eaten regularly

If you haven't eaten vegetables, are you living in the world of meat, you can't eat them all, some vegetables are still eaten, although the vegetables are not delicious, but you can't eat them.

Basically, I have eaten them, because the transportation in various places is very developed now, and the vegetables in various places can be tasted by the public.

I don't know what kind of vegetables they are, but I've never eaten anything like Houttuynia cordata, but I've eaten all the usual vegetables and wild vegetables.

<><The number one vegetable to eat regularly:Celery:Celery Spine is the champion of vitamin B.

Sweet Potato:Sweet potatoes are the champion of cellulose.

Canola:Rape is the champion of calcium.

Spinach:Spinach is the champion of folic acid.

Lotus Root:Lotus root is the champion of protein.

Sweet potato leaves:Red cherry chain potato leaves are the champion of dietary fiber.

Tomatoes:Tomatoes are the champion of vitamin C.

Peas:Peas are the champion of high fiber.

LettuceLettuce is the champion of iron.

Broccoli:Broccoli is the champion of carotene.

All kinds of vegetables are eaten by the roots, stems, leaves, fruits, and seeds of plants, and the following are examples:

Tubers: Potatoes (potatoes), onions, turnips, and white onions are the tubers of plants.

Root tuberous: lotus root, bamboo shoots, etc. are the tuber roots of plants.

Leaves: Cabbage, green onions, and various green vegetables are the leaves of plants.

Fruits: Shelled peanuts, shelled edamame, various melons and vegetables, etc. are the fruits of plants.

Seeds: Peeled peanut kernels, peeled edamame grains, etc. are plant seeds.

Hello, this is okra, also known as okra clip, carob, is an annual herb of the mallow family, and Americans also give it a more memorable name - "plant viagra". In addition, the Chinese name is also called okra. Okra is an annual herbaceous plant.

The root system is well developed, straight roots, and the root depth reaches more than 1 m;The main stem is erect, 1 height and 5 cm thick, reddish-green, cylindrical, with short internodes at the base, with lateral branches, no lateral branches from the flowering node;Leaves palmately 5-lobed, alternate, with hairs or bristles, petioles slender, hollow; The flowers are large and yellow, bearing in the axils of leaves; The fruit is a capsule, the apex is slender and pointed, slightly curved, resembling a sheep's horn, the fruit is 10 25cm long, the transverse diameter, the tender fruit has two kinds of green and purple-red, the fruit surface is covered with fine white fluff, and the lignification is inedible after the fruit is ripe; The seeds are spherical, mung bean-sized, pale black, coarsely skinned, and covered with fine hairs. The tender fruit (pod) has tender flesh, smooth flesh, unique flavor and high nutritional value, which is comparable to ginseng (known as green ginseng in Japan and South Korea) but is more suitable for daily dietary supplementation than ginseng. It can be used for stir-frying, cooking, cold dressing, canning, soup making and quick-freezing processing.

Young fruits also contain a viscous substance, which can help digestion, gastritis, gastric ulcers, and can protect the liver and enhance human endurance. Young leaves are also edible. Flowers, seeds and roots are curative of sores and carbuncles, and have a certain anti-cancer effect.

I can't name it, we don't eat much here, fried pork slices to eat, it tastes slippery.

This is a vegetable "four-sided bean".

Psophocarpus tetragonolobus (Linn) dc.) is an annual or perennial climbing herb of the legume family, the genus Tetragonaceae.

It is cultivated in Yunnan, Guangxi, Guangdong, Hainan and Taiwan in China. The origin may be tropical Asia, and it is now cultivated in southern Asia, Oceania, Africa and other places.

The young leaves and pods of this species can be used as vegetables, and the roots can also be eaten; The seeds are rich in protein.

Another name for the four-sided bean.

Wing beans, Goa beans, Nila beans, emperor beans, fragrant dragon beans.

Bulb fennel.

The scientific name Foeniculum Dulce, English name Florence Fennel, also known as Italian fennel, sweet fennel, is a variety of fennel species of the genus Fennel in the family Umbelliferae.

There are many ways to eat it, such as fennel meat slices, fennel dumplings, fennel meat buns, etc. Characteristic such as: 1. Hot and sour fennel ham raw materials:

Ham, chili, ginger, bulb fennel seasoning: salt, pepper, white vinegar, sugar bulbs wash and shred, boiling water and blanch; After cooling, add salt and marinate for 10 minutes, drain the water. Shred the ham, chili pepper and ginger separately.

Heat the sesame oil in the wok until it is hot, fry the peppercorns to bring out the fragrance, remove and throw away; Then put the shredded chili pepper and ginger into the oil, fry it and pour it into a bowl, add sugar, vinegar and sugar and mix well. Mix the shredded ham and bulbs with the sauce. Features:

The taste is sweet and sour, and the color is beautiful. 2. Raw materials for three-silk cakes: bulb fennel, carrots, potatoes, eggs, flour.

Seasoning: Wash the leaves of bulb fennel with salt and cut them into one-centimeter segments, peel and rub carrots and potatoes into shreds, and cut green onions into shreds; Place them in a container and mix well. Mix an appropriate amount of eggs, flour, salt and a little water into a paste, mix with several ingredients and stir well.

Heat a little oil in a pancake, pour in the batter and spread out into pancakes. Features: Soft and delicious, rich in nutrients.

Eat now, be sure to eat it while it is hot 3, bulb fennel seedlings boiled tofu raw materials: 100 grams of bulb fennel seedlings or young leaves, 250 grams of tofu. Seasoning:

Refined salt, monosodium glutamate, salad oil, soy sauce, and stock to taste. Method: Wash the bulb fennel in seconds and cut into sections.

Cut the tofu into thin slices that are about 5 cm wide and 1 cm thick. Heat the oil in a pan, spread the tofu slices flat in the pan, sprinkle with a little salt and soy sauce, fry the tofu until slightly yellow, add bulb fennel seedlings, boil in the broth, add a small amount of monosodium glutamate. Efficacy:

Nourish qi and neutralize, moisturize yin and dryness. It is suitable for patients with weakness and thinness, kidney deficiency, tinnitus, diarrhea, dysentery, etc.

This is a certain variety of onion, right? If you choke, you can just fry and eat.

Visually stir-frying, stir-frying, or blanching, cold salad is OK