Do you like Komatsu? Many people stay away from it because of its bitter taste. However, Japanese cuisine researcher Masahiro Chengze believes that winter is Komatsu's 10th season. Komatsu harvested in May 438+February and June is sweeter and more delicious than that harvested in September because of its high amino acid content. In addition, due to the cold, leaves and stems will also become thicker, and crispy food will make people want to stop. Komatsu is known as "natural health food", and Chengze Zhenghu pointed out that it is rich in beauty ingredients such as beta carotene, vitamin C and minerals. In particular, the calcium content is the highest among green leafy vegetables. In addition, according to animal experiments, the pigment component "new lutein" of Komatsu can effectively fight obesity and get rid of the trouble of low metabolism in winter. However, because the new yellow substance is not heat-resistant, it can be ingested more efficiently when eaten raw, so it is suggested to make lettuce salad. The benefits of Komatsu are not limited to these! Chengze Zhenghu further mentioned that Komatsu belongs to the rape family and contains isothiocyanate, which has the function of detoxification. Moreover, eating more cabbage can also activate white blood cells, enhance immunity and protect the body from cold germs. The following is an ultra-simple recipe for small pine vegetables provided by Chengze Zhenghu Lake, which is low in salt and calories and delicious! Komatsu recipe-Komatsu fruit yogurt salad material (2 persons) Komatsu 80g apple 1/4 (80g) banana 1/ 2 walnut 30g ground sesame 1 and 1/2 tablespoons olive oil 1 tablespoon salt, a small amount of crude pepper and a proper amount of sugar-free. Practice: cut Chinese cabbage into 2~3 cm long, apple into14 discs, banana into 0.5 cm thick discs, and put them in a bowl. Put walnuts and ground sesame seeds into a bowl, add olive oil and sprinkle with a little salt to taste. Finally, add yogurt and sprinkle some thick peppers. Chengze Zhenghu pointed out that eating with yogurt doubles the calcium content. Making salad will not lose new yellow substances, it is the product of beauty and weight loss! Materials (2 persons) Komatsu 200g ground meat 100g shallot 1/3 raw soybean milk 300 ~ 350ml miso 1/2tbsp olive oil1tbsp. Cut Komatsu into 1cm pieces and chop the shallot. Stir-fry until the minced meat changes color, add miso and mix well. Stir-fry Komatsu until soft, and finally pour in soybean milk and cook for 2~3 minutes. Onion and soybean milk have a warming effect and can improve metabolic efficiency. Cheng Zezheng Hu also added that meat can be cooked with clams and try different flavors.