First, spinach
Time to market: it can be planted all year round.
Nutritional value: rich in carotene, vitamin C, calcium and phosphorus, containing a variety of nutrients and iron.
How to eat: eat mud, cook porridge noodles and stir-fry soup.
Second, broccoli.
Time to market: April, May, 65438+1October,165438+1October.
Nutritional value: protein, vitamins, carotene, fat and trace elements, mineral dietary fiber.
How to eat: supplementary food mud, stir-fry and cold salad.
Third, rape.
Time to market: May, June, September, 65438+ 10.
Nutritional value: folic acid, carotene, vitamin C, dietary fiber, minerals.
How to eat: eat mud, cook porridge noodles and stir-fry soup.
Fourth, Chinese cabbage.
Time to market: 65438+ 10, February and March.
Nutritional value: protein, carotene, vitamin C, crude fiber, fat, minerals.
How to eat: eat mud, cook porridge noodles and stir-fry soup.
V. Cabbage
Time to market: May to June165438+1October.
Nutritional value: carotene, vitamin C, vitamin B 1, vitamin E, folic acid and potassium.
How to eat: eat mud, cook porridge noodles, stir-fry/sink.
Six, cauliflower
Time to market: September 65438+10.
Nutritional value: protein, fat, carbohydrate, dietary fiber, vitamins, calcium, iron, phosphorus and minerals.
How to eat: supplementary food mud, stir-fry and cold salad.
Seven, zucchini
Time to market: May and June.
Nutritional value: multivitamin C, glucose and other minerals, with high calcium content.
How to eat: auxiliary food mud, porridge noodles, cakes/stuffing.
Eight, peas
Time to market: April-June, 65438+1October-165438+1October.
Nutritional value: multivitamin C, glucose and other minerals, with high calcium content.
How to eat: eat mud, stir-fry, stir-fry meat and stew.
Nine, white radish
Time to market: May and June.
Nutritional value: rich in vitamin C, vitamin A and trace element zinc.
How to eat: complementary food mud, porridge noodles, stir-fry/soup.
Ten, doll dishes
Time to market: June-July,10-165438+10 month.
Nutritional value: contains carotene, vitamins and selenium, high chlorophyll content, rich in cellulose and trace elements.
How to eat: complementary food mud, porridge noodles, stuffing/garlic.
Xi。 cucumber
Time to market: June, July and August.
Nutritional value: contains protein, sugar, vitamin B2, vitamin C, vitamin E, calcium, phosphorus and iron.
How to eat: supplementary food mud, cold salad, stir-fry/soup.
Twelve, oil wheat vegetables
Time to market: August, September, 65438+ 10.
Nutritional value: a lot of vitamins and a lot of calcium, iron, protein, fat, vitamin A, vitamin B 1, vitamin B2 and minerals.
How to eat: complementary food mud, porridge noodles, hot pot.
Thirteen, wax gourd
Time to market: August, September, 65438+ 10.
Nutritional value: Rich in protein, carbohydrates, vitamins and mineral elements.
How to eat: steam, stir-fry and make soup.
Fourteen, lettuce
Time to market: May-June, September-65438+1October.
Nutritional value: contains a lot of carotene, antioxidants, vitamins B 1, B6, vitamin E, vitamin C, dietary fiber and trace elements.
How to eat: porridge noodles, cold salad, garlic.
Fifteen, celery
Time to market: August, September, 65438+ 10.
Nutritional value: contains protein, fat, carotene and other B vitamins, vitamin C, calcium, phosphorus and iron.
How to eat: cook porridge, stir-fry and stuff.
Sixteen, lettuce
Time to market: April and May.
Nutritional value: contains protein, fat, sugar, ash, provitamin A, vitamin B 1, B2, vitamin C and mineral dietary fiber.
How to eat: stir-fry, cold salad, hot pot.
Seventeen, towel gourd
Time to market: June -65438+ 10.
Nutritional value: It contains protein fat, carbohydrate, calcium, iron, phosphorus, vitamin B 1, vitamin C, soapy plant mucus and xylose gum.
How to eat: cook porridge and noodles, stir-fry and make soup.
Eighteen, green beans
Time to market: June -65438+ 10.
Nutritional value: It contains protein and various amino acids, and is rich in vitamin C and iron.
How to eat: dry stir-fry, stir-fry, stew and stir-fry meat.
Nineteen, cowpea
Time to market: July and August.
Nutritional value: rich in vitamin A, vitamin C, vitamin B 1, minerals, protein and folic acid.
How to eat: dry-fried, meat/fried, stewed and fried.
Twenty, mustard
Time to market:1-March, 9-65438+February.
Nutritional value: rich in vitamin AB, vitamin C/D/E and carotene.
How to eat: stir-fry, porridge noodles, soup and cold salad.
Twenty-one, soybean
Time to market: June, July, August and September.
Nutritional value: It contains protein, calcium, iron, vitamins, dietary fiber and abundant potassium.
How to eat: eat mud, boil and fry.
Twenty-two, sweet pepper
Time to market: September 65438+10.
Nutritional value: rich in vitamin A/B/C, fiber, calcium, phosphorus and iron.
How to eat: fried meat and cold salad.
Twenty-three, leeks
Time to market: February, March, April and May.
Nutritional value: contains vitamin C, vitamin B 1, vitamin B2, carotene, carbohydrates and minerals.
How to eat: fried meat, scrambled eggs and stuffing.
Twenty-four, bitter gourd
Time to market: May -65438+ 10.
Nutritional value: contains protein, vitamin C, fat, carbohydrates and amino acids.
How to eat: fried meat/eggs, cold salad.
Twenty-five, vegetable blanching skills
Specific operation: when blanching, you can drop a few drops of complementary food oil in the water, so that the vegetables are bright in color and crisp and tender in taste.
Note: the blanching time of vegetables should not be too long. Generally, leafy vegetables can be blanched in boiling water for 5- 10 second, broccoli and cauliflower need blanching 1-2 minutes, and beans need blanching for 5 minutes.