What is the "long-year dish" that must be eaten during the Chinese New Year! Why can’t it be bitter if mustard greens are cooked? 5 major effects, taboos, and cooking at once

The long-year vegetable is mustard green, which symbolizes long-term prosperity and auspiciousness in Chinese culture, and is trying to cultivate the beautiful scenery of the New Year. However, some people are afraid of mustard greens because they have a bitter or spicy vegetable. In fact, common dishes such as pickled cabbage, pickled cabbage, Fucai and plum dried vegetables are all mustard green sauces! What are the effects of mustard greens? How to cook so that it won’t have a bitter taste? The following is a complete description of you.

What is a long-term dish?

According to the introduction of the Taiwan Cancer Foundation, Mustard green is a long-term vegetable, which is a one- or two-year-old herbaceous plant in the Crusade family. It is produced in Asia, China and India. It has long pendants, and the leaves are wide and thick, with fist-clamping or ball-shaped scents. Their seed mustard seeds are one of the raw materials for mustard, which are often called cabbage, small mustard green, and crunching vegetables. Due to the different products produced, the family names include mustard greens, heart-breaded mustard greens, snow-filled reds, sauerkraut, fu (coated) vegetables, pickled vegetables, dried plums, etc. depending on their shape and method. Small mustard greens are produced in Taiwan all year round, and their peak production period is in autumn and winter (from November to March of each year), and are mostly produced in Dapi, Dounan and other regions.

Generally, the young mustard (young) is eaten together. People often eat leaf shanks and leaves stems. The tips of mustard when blooming are mostly raw materials for cooking (mushroom flavor). The long-term dishes eaten in winter or during the Chinese period have a coarse taste because they are mixed without oil when eaten, so adding the long-term dishes to the soup can remove oil and be delicious.

Nutritional ingredients of mustard green

What are the effects of mustard greens?

According to the information from the Taiwan Cancer Foundation, mustard greens not only contain rich antioxidants, but also vitamin A and B groups, and also has high calcin content, which can bring the following five nutritional effects:

Mustard greens contain a variety of antioxidants, which is beneficial to preventing human vascular and aging.

The vitamin A and B groups contained in the leaf of mustard greens can maintain the normal functions of the nerve muscles and circulation system, and have the effects of enhancing immunity, promoting the decline of calcified sterol, and promoting wound dysfunction.

Mustard greens contain high calcin content and can provide calcines of bones and tooth.

The polyphenols contained in mustard greens can prevent dysfunction, strengthen cardiac vascular function and increase elasticity.

Mustard oil contained in mustard greens has the mustard smell of the nose, which makes the blood vessels and micro blood vessels clear, and makes people feel relaxed.

Mustard green taboo

The Taiwan Cancer Foundation stated that the family dishes of mustard green include snow red, Taiwanese sauerkraut, Sichuan sauerkraut, plum dried plum, Fucai..., etc. are all made of mustard green marinade. During the production process, in addition to the increase in nutrients, salt nitric acid will also be produced, which will combine the amines that are decomposed by protein to form nitric acid. If you eat too much marinade, it will easily cause cell carcinoma. Therefore, if you can eat more fruits and vegetables at the same time and take Vitamin C and Vitamin A, it can prevent it from remaining in the kidneys and being discharged from the body.

The content of mustard greens produced by marinated mustard products increases, so those with restricted calcines and restricted calcines (also high) should pay attention to eating them. The amount of calcines can be desirable and high vitamin A. If you eat vitamin C and A when eating, vitiligo can reduce the toxicity of nitric acid amine. You can add some garlic and bean foods to eat together. This family food provides people's dishes, flavor, and delicious food. It's okay to eat it occasionally, but it's not suitable to eat it for a long time.

How to select, process and save mustard greens?

Taidong Online Farm pointed out that there are two steps to choose mustard greens:

Choose the lush leaves and the complete leaves.

There are two types of mustard greens and mustard greens for the market. When choosing mustard greens for the penis, you can choose those with large, moisture-rich and shiny parts, which have a sweet taste; if you use mustard greens for the penis, the thicker the neck, the better the leaf handle.

In addition, the method of cutting mustard greens depends on the cooking. When cooking mustard greens, cut the leaves into various shapes according to your needs. The strips and thin slices are suitable for stir-frying; the pieces or thick slices are suitable for soup; the mustard green leaves are removed from the lint-fiber and can be stir-fried like ordinary leaves, or chopped and marinated. In addition, mustard greens are not perishable and can be wrapped in paper and stored in the refrigerator. They can be stored for about 2 weeks.

How to cook mustard greens and won’t be bitter?

How to cook mustard greens and won’t be bitter? Xie Yiyan, the head of the Nutritional Course at Xiyuan Hospital, said that if you don’t want the mustard green to taste bitter, you can blanch it in hot water and cool it in cold water to reduce the bitterness, which can also keep the greenness of the mustard green. When cooking, you can add dry beans and high-sodium soups to keep the bitterness of the food. Use sweet, sour, sausage or other delicious ingredients to cook, which can also balance the bitterness of the mustard green.

Xie Yi-chan said that mustard greens that have been marinated or fermented after salt, such as Fucai, Snow Red, and Dried Plum Breed, are also another way to not taste bitter. Some vegetables with bitter taste are a protective mechanism in nature, which prevents cereals and animals from eating them. However, it is reminded that in addition to mustard greens and bitter gourds, abnormal bitter taste in vegetables means that they have changed or moldy, so you should avoid eating them.

Mustard green cooking: double-fresh mustard green

Ingredients: 50 grams of cooked sausage, 150 grams of crab meat, 1 mustard heart, 10 grams of ginger, 2 cups of high-sodium soup. Taste: 3/4 teaspoon of salt, MSG, 1.1/4 soup spoon of starch. Method:

Cut the mustard green heart into oblique slices and cook and prepare for use.

Crab meat is used to remove the fishy smell in the water, and it is used to simmer, pour cold water, and dry it.

Boil high soup, add ginger, mustard heart, and crab meat together and cook and adjust the flavor, thicken it, put it in the fish and boil it and then turn off the heat.

Put the mustard green heart in the plate, place the crab meat and □ fish in the middle, and then pour the sauce on the sauce..