Vegetables are an indispensable food in people s daily diet, what are some good looking potted veget

Vegetables are an essential food in people's daily diet, and the good-looking potted vegetables are as follows.

If you choose purple or red kale, then this vegetable is very attractive, it is very suitable for planting in pots, it becomes a very beautiful bonsai, and some people even use it as an ornament, and its ornamental value is greater than its edible value.

Perilla, also known as Su Ma, is said to have recommended this plant to the Prince of Chu since the Han Dynasty. Later, there was also a good story of "fresh carp of fish, autumn yellow of soybean", which means that autumn perilla and fresh carp are the best match. Do you think this name is familiar?

Yes, that's where sashimi came from.

In addition, perilla can appropriately prolong the rotting time of fresh meat, and can remove the fishy smell and improve the taste of food.

Okra not only grows beautifully, but when it withers, it can also produce a very beautiful and practical fruit, which can also be used.

Okra in the south is usually planted from late September to early October, and New Year's Day is the time of harvest. Okra planting benefits and economic benefits are relatively high, okra growers in the right time to sow, can obtain a good germination rate and survival rate, and can improve its growth and later yield.

Colorful peppers are cyan until they are fully ripe, and over time, they slowly turn red, orange, yellow, and purple, and they are not only colorful, but also brightly colored and have different flavors, making them a great food. This variety has edible, medicinal and ornamental functions, and its spicy content is 10 times higher than that of ordinary chili peppers.

Because the root distribution of colorful pepper is relatively shallow, generally 25-30 cm deep, the roots mostly grow in 5-20 cm of soil, and its root system is not tolerant to drought, afraid of water, and has a high demand for oxygen. Therefore, it is necessary to carry out fine management from the three aspects of water, fertilizer and pesticides.

Lettuce, bok choy. Lettuce is very good to feed and beautiful, has a short ripening period and is also very tasty. Chinese cabbage is beautiful and delicious, nutritious and easy to survive, suitable for family farming.

Tomatoes, leeks, fungus, spinach, peppers, water spinach. The survival rate of these vegetables is very high.

I think first of all, we can grow tomatoes, the color of tomatoes is very bright, and the shape is very full, and we can also decorate our yard in the process of planting, and secondly, I think we can grow cucumbers, because cucumbers will bloom yellow flowers in the process of growing is very beautiful.

Spinach. Spinach is a vegetable with extremely high nutritional value. Spinach with pointed leaves has long petioles, thin leaves, thick roots, and a lot of sugar; Round-leaf spinach slices are large and thick-fleshed.

The content of carotene in spinach is much higher than that of other vegetables, ascorbic acid is lower than that of peppers but higher than that of tomatoes, and the vitamin K with hemostatic effect in spinach is the highest among leafy vegetables. It is rich in riboflavin, and has the effect of preventing ulcers at the corners of the mouth, cheilitis, glossitis, and dermatitis.

Cauliflower. Cauliflower is rich in vitamins, and every 200 grams of fresh cauliflower can provide more than 75% of the vitamin A required by adults for a day. Its vitamin C content is more prominent, up to 80 mg per 100 grams, 3 4 times higher than the content of common Chinese cabbage and soybean sprouts, and 2 times more than the content of citrus.

Traditional Chinese medicine has always said that "color white enters the lungs". Autumn is the season when respiratory tract infections are common, and white cauliflower is undoubtedly a timely health vegetable.

Celery. Celery is cool, sweet and spicy, non-toxic, flattening the liver and stomach, rich in protein, sugar, carotene, vitamin C, amino acids, etc. Celery can stimulate the central nervous system, promote gastric juice secretion, increase appetite, and have expectorant effects.

Celery can be stir-fried with dried fragrant and shredded meat, with bright colors and fragrant taste.

Chinese cabbage. The taste of cabbage is bitter and slightly cold, nourishing the stomach and medium, and clearing the intestines and stomach. Chinese cabbage contains a lot of vitamin C and calcium, as well as phosphorus, iron, carotene and vitamin B.

There is also a kind of cabbage, that is, cabbage, which has a bitter taste, can benefit the heart and kidneys, strengthen the spleen and stomach, and has the effect of relieving pain and promoting healing of gastric and duodenal ulcers.

The best vegetable is Chinese cabbage. He can do all sorts of things. Make the stir-fry. Clearing heat and detoxifying very. Delicious.

1 more mushroom.

2 onions. 3 green onions.

4 cloves of garlic Garlic hearts.

5 leek, green leek, leek, yellow leek, leek flower.

6 amaranth. 7 celery.

8 Asparagus. 9 Black fungus.

10 winter squash.

11 Mustard greens Mustard heads.

12 green cabbage (choy sum).

13. Common cabbage Baby cabbage.

14. Lettuce Cabbage lettuce.

15 cauliflower Cauliflower.

16 cauliflower.

17 Oily lettuce.

18 Yellow Bud White, Shao Cai, 19 Long Chili Pepper Sharp Chili Pepper, Sea Pepper, Pepper.

20 bell peppers, round peppers, green peppers, large peppers, lantern sea peppers, 21 bean sprouts.

22 Artemisia chrysanthemum, artemisia pond.

23 Taro Taro, taro.

24 Coriander Coriander, coriander.

25 white melons.

26 Pumpkin Pumpkin.

27 gourds.

28 cucumbers.

29 Hairy melon.

30 eggplant.

31 Carrots Carrots, yellow radish.

32 Yam Potato, white root, foot plate.

33 Lentils Magpie beans, white beans along the hedge, moth eyebrow beans.

34 Water chestnuts horseshoe.

35 corn corn.

36 Edamame Edamame, baby soybeans, green edamame.

37 daylily goldenrod.

38 Lion's Mane.

39 Shiitake mushrooms.

40 lilies.

41 loofah. 42 tomatoes Tomatoes.

43 bitter gourd Chilled gourd.

44 Lotus Root Lotus root.

45 Shakurd. 46 sweet potatoes.

47 beans. 48 peas Green beans, small cold beans, snow peas.

49 oyster mushrooms. 50 Kudzu, Pueraria kudzu.

51 potatoes potatoes, 52 spinach.

53. White fungus, white fungus.

54 Ginger Ginger, Ginger, Old Ginger, Ginger Sprouts, Tender Ginger, Seed Ginger.

55 bean sprouts.

Spinach, potatoes, beans, bitter gourd, tomatoes, shiitake mushrooms, corn, carrots, carrots, carrots, yellow radish, eggplant melon.

spinach, lettuce, celery, leeks, tomatoes, eggplant, beans, turnips, mushrooms, etc.

Under the action of certain enzymes, the substance is converted into "isothiocyanate", which has an antitumor effect. Purple cabbage is not artificially dyed cabbage. Lunga is a natural variety, and it only contains more Anthony as compared to cabbage.

Many friends don't like the color of purple cabbage after cutting, purple cabbage is not better than cabbage, but it is high in anthocyanins and **expensive.

Spinach: Rich in vitamins and human hematopoietic substances. The iron content is much higher than that of other vegetables, and eating spinach often is conducive to bowel movements, clearing heat and detoxifying, and it is very useful for ** and anemia.

Who is the king of nutrition in vegetables? I don't think it's an easy question. Why vegetables are a big family, different members pay different attention to nutrients.

But how to choose the breed you need the most? After reading the ranking of the nutrition kings, you will know in your heart.

Green leafy vegetables have the effect of clearing heat and detoxifying. They have their own advantages in terms of functional nutrition: green vegetables, heat clearing and detoxification, Duchenne stomach; Chinese cabbage, nourishing stomach and digestion, clearing heat and diuretic, relieving cough; Leeks, heat and yang, invigorating qi and relieving emetic; celery, detoxification, hypotension; spinach, nourishing blood, nourishing blood; Green vegetables, all types of greens contain minerals, calcium, and other high-fiber components.

In particular, who the king is, can not be discussed in the next section: for example, snow peas, garlic tendons, cauliflower, okra, rapeseed, many are high-quality vegetables, cabbage, spinach and other common varieties, but all have high nutrition.

When I ate, I finally realized that the king of nutrition was my least favorite. I'm just kidding. I'm a northerner and like to eat salty food.

It turns out that the king of nutrition is Sichuan. Speaking of which, I think everyone knows what I'm talking about. Beautiful Sichuan people eat chili peppers, which are the king of plant nutrition.

High: High: Dietary fiber and leafy foods, very high in dietary fiber, about 3%.

The most important thing is insoluble dietary fiber. Increase satiety, eat more and be hungry. It's no wonder it's the first choice.

Four targeted foods for people with chronic illness** can delay the rise in blood sugar and make people with diabetes happy.

There are many edible plant leafy vegetables, such as, cabbage, red rape, green rape, fungus, bean tips, lettuce leaves, spinach, soft cabbage, leeks, red leaves, pumpkin leaves, houttuynia cordata leaves, rabbit cabbage, lettuce leaves, large greens, small greens, snow cabbage, radish leaves, root leaves, parrot vegetables, Tengteng cabbage, red Tengteng cabbage leaves, green Tengteng cabbage leaves, oil lettuce, amaranth leaves.

Food: 500 grams of tender purslane, 10 grams of minced garlic, green onions. Rice wine. Salt. Sugar. Ground white pepper. Sesame oil is appropriate.

1.Clean the fresh purslane, remove the roots and yellow leaves, blanch it in a pot of cold water, drain it, cut it into about 3 cm long sections, put it in a bowl, and add rice wine. Salt. Sugar. Ground white pepper. Mix well with sesame oil.

2.The wok is easy to get on the fire, add some oil and cook until it is hot, and invest the funds in the green onion section. Garlic minced, stir-fry to bring out the aroma, pour it on purslane, and mix well when eating.

Food: Purslane 100 grams. 100 grams of wheat flour. 1 raw egg. 3 grams of salt. Water. Vegetable oil appropriately.

1.Purslane plucks the thick stems, cleans, chops and reserves.

2.Mix with moderate water to form a batter, add purslane, add 1 tablespoon of salt and stir.

3.Put a small amount of oil in a wok, bring to a boil, pour in 1 spoon of batter, scrape the batter flat with a frying spoon, fry in a single layer, and then turn over and fry.

Food: Toon sprouts. Fresh shrimp, salt. Egg whites. Starch. Rice wine. Scallions.

1.Wash the toon buds, remove the roots, and cut them into about 1cm long pieces for later use.

2.Clean the shrimp and use a knife to cut it from the back of the shrimp without disconnecting it and picking out the sand line.

3.Put the cooked shrimp in a utensil and add a small amount of rice wine. Starch. Minced ginger and garlic. A small amount of egg white is desized.

4.Bring oil to a boil in a pan and slide the shrimp until 8 minutes cooked.

5.Pour in the toon sprouts, add salt and fry until soft.

6.Then pour in the toon leaves and stir-fry slightly.

Food: Capsule, oyster mushroom, black fungus, lean pork, raw eggs, tofu skin, bamboo shoots, salt, monosodium glutamate, vegetable oil.

1.The shepherd's cabbage is cleaned neatly, the bamboo shoots are cut into fine sand, the oyster mushrooms are chopped, and the black fungus is minced. Lean pork minced in fine sand.

2.Blanch the shepherd's cabbage in boiling water, scoop it up immediately after it fades, and pinch it tightly to drain out the unnecessary water.

3.Pour the shepherd's cabbage, oyster mushroom, black fungus, bamboo shoots, and lean pork into a small pot, beat in the raw eggs, pour in appropriate vegetable oil, add salt, and stir with monosodium glutamate seasoning.

4.The tofu skin is divided into six and wrapped in the filling of shepherd's cabbage one by one.

5.After wrapping, put it in the cage drawer and steam for 8 minutes.

6.When cooling, remove the pan.

Food: 200g of shepherd's cabbageMeat. Salt. Ground black pepper. Fuel. Monosodium glutamate. Sticky rice flour. Carrot juice appropriately.

1.The yellow leaves of the shepherd's cabbage are selected and soaked for half a day, which can make the leaves full of water and delicate and abundant.

2.Pork belly filling put in fuel consumption. Salt. Ground black pepper. MSG, stir well and marinate for 20 minutes.

3.Bring a large pot to a boil, put in the water quickly, scoop it up, and let it cool.

4.Scoop it up, squeeze out the water, and chop it up.

5.Add the chopped shepherd's cabbage.

6.Puree the carrots with a multi-purpose blender and squeeze the carrot juice.

7.Add sticky rice flour to make a batter.

8.Take a small piece of batter and pat out the cake.

9.Fill with the minced shepherd's cabbage.

10.Tighten the edges and remove any excess batter. Formed into spheres.

11.Pull a leaf of shepherd's cabbage and stick it to the cake shape.

12.Bring a wok to a boil and pour in a small amount of oil. Put the glutinous rice crackers in and bring to a simmer.

13.Fry until golden brown on both sides. Make it as small as possible in case it's not overcooked, and if it's large, add a small amount of water and boil it for a while.