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Anonymous users2024-02-16Asparagus is certainly edible.
The content of nutrients varies greatly in different parts of the young stem of asparagus. The top of the asparagus, which is tightly wrapped by asparagus scales and resembles a pen, is where the asparagus is most nutrient-rich. Many people who don't know how to do it think that asparagus tips can't be eaten or don't taste good, which is a big mistake.
The tip of asparagus is not only tender and delicious, with no fiber, but also the main disease-resistant and disease-resistant nutrients in asparagus, the tip of the shoot has the highest content. We divided a 32 cm young stem of asparagus into four segments every 8 cm from the tip of the shoot to the bottom of the shoot, called the tip of the shoot, the middle of the shoot, the bottom of the shoot and the outer part, and tested their nutrient content respectively. The results tell us that the nutrients contained in the tip of the shoot are much higher than those in the bottom and other parts of the asparagus, and the mineral elements sodium, iron and zinc contained in the tip of the shoot are more than 1 times that of the bottom of the asparagus
79 and. The content of potassium, magnesium, copper, and manganese is also higher than 50, respectively96％。
More importantly, the asparagus tip contains very important nutrients for disease prevention and treatment for the human body. The content of vitamin C, folic acid, and rutin is 1 2 times that of the bottom of asparagus, which is 4; The content of B vitamins and asparagus saponins is also much higher than that of bamboo shoots. Therefore, when we eat asparagus, we should pay special attention to protect the nutrients of the asparagus shoots, and the cooking time should not be too long, so as not to destroy these valuable nutrients.
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Anonymous users2024-02-15A handful of asparagus, garlic, ginger, soy sauce, sesame oil, salt, monosodium glutamate.
1 Wash the fresh asparagus and cut off the roots (about half an inch), cut the remaining part into 3 or 4 equal sections (each section is about an inch long), and cut the thicker asparagus segments longitudinally with a knife (do not cut off) to facilitate the flavor.
2 1 piece of ginger and garlic cloves, peeled, washed, and finely chopped.
3 Boil a large pot of water, blanch the asparagus until it is just cooked, drain and place on a plate.
4 Add about 3-5 tablespoons of high-quality soy sauce or light soy sauce to a wok over medium heat, a little water, sugar, refined salt, and chicken essence, and pour it on the asparagus after boiling.
5 Sprinkle the minced ginger and garlic evenly over the asparagus.
6 Wash the wok, sit on medium heat, add about 3-4 tablespoons of sesame oil (sesame oil) and salad oil, heat and pour on the minced ginger and garlic.
Therefore, the last process of the dish - pouring oil - there will be a "stinging" sound, and "Xiangyou" is homophonic with "sesame oil", so it is called "Xiangyou Asparagus". The ratio of sesame oil to salad oil can be adjusted appropriately according to the preference for sesame oil.
Tips for broadcasting.
1. When peeling asparagus, you can cut it from the root upwards, otherwise it will only be the outermost thin skin of the old stem
2. Ginger and garlic should be chopped, and the taste will be fragrant but not spicy after pouring hot oil
3. The blanching time should not be too long, and you can also put it in ice water to soak it for a while after taking it out to make it more verdant
4. If the asparagus segment is thick, you can use a knife to cut it longitudinally (but do not cut it) to facilitate the flavor
5. Unless you don't want to be beautiful, it's best to blanch the water first and then cut it into sections
6. Sesame oil splashed with ginger and garlic can give this dish a unique aroma, and olive oil can be replaced with corn oil;
7. Sauce:
3-4 tablespoons of light soy sauce, 2 tablespoons of water, 2 3 tablespoons of sugar, half a tablespoon of oyster sauce, refined salt, and chicken essence, mix well to form a sauce, boil and pour on the asparagus (you can taste the taste first, increase or decrease according to personal taste).
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Anonymous users2024-02-14Asparagus can be eaten raw.
Asparagus is not resistant to high temperatures, and high temperatures can easily destroy the nutrients of asparagus, while eating raw can retain its nutrients more completely. The relatively concentrated production and raid areas of asparagus in China are distributed in Xuzhou, Jiangsu, Heze, Shandong and other places. In addition, Chongming Island is also distributed.
Asparagus is rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements. The selenium content of asparagus is higher than that of ordinary vegetables, close to that of selenium-rich mushrooms, and even comparable to the selenium content of sea fish, shrimp, etc. Cavity and.
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Anonymous users2024-02-13Asparagus can be eaten raw, but it is not recommended to eat it raw. Asparagus contains a large amount of oxalic acid, if eaten raw, it will form a substance called oxalic acid and calcium, and eating a large amount of canopy will be detrimental to health, and when eaten raw, the surface of asparagus may contain a large number of microorganisms, which will affect health.
Asparagus is a seedling of the perennial herbaceous plant of the family Asparagus and can be eaten as a vegetable.
Asparagus contains various amino acids required by the human body, and is rich in vitamins, iron, manganese, selenium and other trace elements.
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Anonymous users2024-02-12It should not be eaten raw, it should be cooked before eating.
Preparation materials: 250g chicken breast, 1 bundle of asparagus, appropriate amount of olive oil, appropriate amount of salt, appropriate amount of nine-layer tower sauce.
1. Prepare the ingredients: chicken breast, asparagus, nine-layer tartar sauce.
2. Chicken breast slices are marinated with corn starch, thirteen spices, light soy sauce and olive oil. Cut the asparagus into sections.
3. Blanch the asparagus in boiling water for a while.
4. Scoop up the cold river.
5. Heat a pan and pour an appropriate amount of olive oil, add the chicken, and fry over medium heat.
6. Fry until discolored, reverse and fry on the other side.
7. Add a small spoon of nine-layer tart sauce.
8. Stir-fry evenly, then add a little light soy sauce and sugar.
9. Add the asparagus.
10. Stir-fry evenly to turn off the heat.
11. a finished product.
Yes, although asparagus looks very weak, its root system is particularly developed, so asparagus is actually very easy to cultivate. Moreover, after planting once, it can be picked continuously for 10 years, and asparagus is also very adaptable to temperature, so asparagus can be seen almost all year round in the south, and it can continue to grow even in winter, so if we plant a small pot of asparagus on our balcony, we can eat very tender and delicious asparagus all year round. >>>More
The roots of asparagus cannot be eaten because the roots are high in fiber, relatively hard, and very acidic, so it is not recommended to eat them. In terms of hygiene, people will remove the roots and not eat them. The tender stem parts of asparagus are different, and the content of nutrients is also relatively different, and the best place to eat the most tender place is the top of the asparagus, which is not only delicious, but also has a fresh and tender taste.
No, asparagus is soft, bamboo shoots are hard. Something completely different.
Yes, my family's border herd ate asparagus and was fine.
People with gastric ulcers, severe enteritis, intestinal obstruction, and constipation due to incomplete obstruction are not suitable for eating asparagus. Because being rich in fiber can burden the gastrointestinal tract, rich in protein may also be an allergen.