Let's learn about the common bitter vegetables in rural areas!
Chicory has several aliases, such as chicory and sake koji. The Chinese medicine is called Patrinia scabra. It is a perennial herb with a height of 10 ~ 20cm. Open the branches and leaves and you can see that they contain milky juice. Its roots are very long, its leaves are shaped like sickles and serrations, and its leaves are not as fine as spiders.
Sophora alopecuroides grows and distributes in every hillside, valley, forest and flat land all over the country. Bitter beans in our rural hometown are non-toxic wild plants for both medicine and food. Now that you may have a preliminary impression, let's talk about the nutritional value of bitter vegetables.
-Nutritional value-
Tao Hongjing once wrote in Scout Record that bitter vegetables were born in March and scattered. In bloom in June, the stems are straight and yellow, and it gets dark in August, and the roots come back to life. There is no withering in winter. Today, tea is very similar.
Bitter beans have been known for a long time. In the war-torn era, Sophora alopecuroides is often used to satisfy hunger and nourish stomach, which is both edible and common.
It was a little bitter when I first tasted it. It has been recorded in ancient Chinese medicine books that Sophora alopecuroides is a cold food, which has the functions of clearing away heat and toxic materials and stopping bleeding, and can relieve gastrointestinal diseases such as enteritis, dysentery, sore throat and bloody stool, so it can be said that it has very good medicinal value.
It can also be used to make soup when conditioning the stomach or keeping in good health. After cooking, you can add a little brown sugar to help absorption.
According to modern medical research records, it is rich in glucose, vitamins, luteolin, carotene, calcium, potassium, phosphorus, sodium, iron and other trace elements.
It is worth mentioning that bitter vegetables contain quite a lot of calcium, which is two or three times that of Rosa roxburghii and Guava. Everyone knows the importance of calcium, which is of great help to bone development and health.
Bitter vegetables are very popular in Japan. They can be eaten as vegetables, made into drinks and even developed into health food.
How to eat bitter vegetables with such high nutritional value? In fact, the practice is very simple. Let me talk about the specific method.
Ingredients: Sophora alopecuroides, salt, Chili oil, sugar, garlic, millet pepper, white sesame, white vinegar and monosodium glutamate.
Step 1: scald bitter vegetables. After adding a proper amount of water to the pot to boil, pour the bitter herbs into the pot to boil and take them out after about 3 to 5 minutes. The main purpose of blanching is to remove surface adhesion, some heavy metal ions, and most of the bitterness. Then make a piece of paper with cold water, in order to let the vegetables cool quickly, and keep the color and nutritional value of bitter vegetables.
Step 2: Feed. Cool the scalded bitter herbs, put them in a pot, and add seasonings such as monosodium glutamate, salt, sugar, garlic, millet pepper, white vinegar, white sesame seeds and Chili oil. Pay attention to put it on the top of the dish at this time. Try to put less monosodium glutamate, because monosodium glutamate mainly reduces the bitterness of bitter vegetables, and if you put more bitter vegetables, you will lose the original taste.
Step 3: Pour the oil. Put a little oil in the pot, heat it, and then pour in bitter herbs. Remember to pour it on the ingredients, so that the ingredients and boiled oil can be mixed together. At this time, the ingredients and bitter herbs can be fully integrated, the fragrance of sesame seeds can be stronger, the salt and sugar will melt, the fragrance of spices will be scattered, and bitter herbs will be smoother and more chewy!
Step 4: stir evenly. Stir the ingredients and vegetables evenly with chopsticks, and you can eat. ?