"Bamboo shoots" originally meant bamboo shoots, which were later extended to mean various young shoots. For example, lettuce, bamboo shoots, bamboo shoots, golden needle shoots (young false stems of grass) and so on. It is even used to refer to certain tender ingredients, such as bamboo shoot chicken and bamboo shoot melon. However, some "shoots" cannot be determined by name alone what kind of plant the young shoots are. For example, asparagus is not the shoot of a reed.
Asparagus is the tender bud of the asparagus officinalis of the herbaceous genus Asparagus officinalis in the family Aspartaceae (old Lily family). There are about 300 species in this genus, including the familiar Tianmen Dong and Wenzhu. The species of asparagus adds the name officinalis meaning "medicinal". In ancient times, Europeans did eat it as a medicinal plant, and later became one of the world's top ten famous vegetables.
Asparagus also has other names in China, such as dew shoots, small hundred parts, and dragon's whiskers. It is estimated that the name "asparagus" was originally changed from "dew shoot". There are also some wild "asparagus" all over China, with names that are called randomly, such as medicinal chicken beans, fake gastrodia, pig's tail, false tianmendong, wolf's tail root, ant pole, etc., which are actually close relatives of asparagus, not real asparagus. Real asparagus was imported from Europe.
World famous vegetables
Asparagus is native to the Mediterranean coast and was first recorded in ancient Egypt in 3000 BC. In 200 BC the ancient Greeks began to cultivate it as a vegetable. In the 13th century, the Crusaders brought their seeds from the Arab countries to the European continent and planted them in a number of monasteries. In the 16th century, European folk officially began to cultivate asparagus in large quantities.
At that time, Europeans also generally believed in "complementing the shape of the form", and the aura of "aphrodisiac food" was highly valued because the shape of asparagus was particularly like **. It has since gradually become a traditional food in Europe.
Since the end of the Qing Dynasty, China has been cultivating asparagus sporadically in the suburbs of individual large coastal cities, digging rhizomes for medicinal purposes, but it has a history of more than 100 years. In the 1970s Chinese mainland introduced excellent varieties and began to take the special dish route. In 1971, Chairman Mao Zedong was the first to entertain Henry Kissinger, an American guest, with asparagus dishes. In the 1980s, asparagus was only mass-grown in production. The earliest concentrated production areas of asparagus were in Xuzhou, Jiangsu, Heze, Shandong and Chongming Island in Shanghai. Slowly, the seeds were introduced everywhere.
At the state banquet of the heads of state before the closing ceremony of the 2008 Beijing Olympic Games, the first dish was "creamy asparagus soup". At this time, I have entered the homes of ordinary people.
The home of Chinese asparagus
Hezecao County, Shandong, Weifang Fangzi District;
Zhangpu County, Zhangzhou;
Sichuan Bazhong Enyang.
Obtained the national geographical indication product
Dongshan, Zhangzhou, Fujian;
Hezecao County, Shandong, Rizhao Ju County;
Shanxi Yuncheng Yongji, Ruicheng;
Huangpi, Wuhan, Hubei;
Xiong'an Rongcheng, Hebei;
Fuyang, Hangzhou, Zhejiang.
Although China introduced asparagus late, it is already the world's largest producer, followed by Peru and Germany. It seems that all walks of life in Our country are latecomers!
The king of vegetables
The rhizome of asparagus is relatively thick, so it contains vitamins, amino acids, dietary fiber and other nutrients that are much higher than those of ordinary vegetables. There are also rich selenium, iron, manganese, zinc and other trace elements, known abroad as the king of vegetables. And has inhibited cancer cells, diuresis and other aspects of nutritional health care effects.
Asparagus is rich in asparagine, the English name Asparagine, which is named from asparagus. The well-known sweetener aspartame Ispartame is a derivative of asparagine. Asparagine has the functions of regulating brain and neurometabolism, liver protection, detoxification, and recovery of fatigue.
It is rich in element selenium, which is a component of glutathione peroxidase and has obvious anti-cancer and inhibition of cancer cell growth. Contains a variety of saponins and histone proteins, all of which play a role in the fight against cancer.
Folic acid is more, suitable for pregnant women to eat more.
Contains aspartic acid diuretic effect.
Helps improve cardiovascular function.
Rich in fiber, can promote intestinal peristalsis, can prevent constipation, is conducive to weight loss.
Outstanding and delicious
Asparagus is an hermaphroditic plant with thin stems but high total yields. It has many varieties, and the goods can be divided into green, white and purple.
Green asparagus
The most classic, but also the most in line with the Chinese's dining habits.
White asparagus
It is a favorite of the Germans, but it is not a special variety, but it is artificially buried under the soil without light and does not produce chlorophyll.
White asparagus has a higher aspartic acid content than green asparagus, so the taste is fresher, and other nutrients are inferior to green asparagus.
The first time I ate asparagus in 1988 was when I bought canned white asparagus imported from Germany, with a sweet and sour taste. There were no Chinese vegetable farms in those days! When I went to Yongji, Shanxi 30 years ago, I saw growers digging and harvesting newly introduced white asparagus.
Purple asparagus
Less common, it was first cultivated by the Italians and is rich in anthocyanins. It has a more tender taste, almost no fiber is felt, and it is known as a fruit type.
The most delicate texture and flavor essence of asparagus are gathered in the tip of the bamboo shoot. When processing asparagus, the older parts of the roots can be cut off, and the thick parts can be peeled.
White asparagus must be peeled regardless of thickness.
In general,
Fine asparagus is suitable for stir-frying and frying, and the whole root is more prominent;
Coarse asparagus is sweeter and juicier, suitable for roasting, steaming;
Medium thickness is suitable for everything.
Asparagus can grow at any time, and it can reach a height of up to 1 meter, which is long past the edible season. The fruit of the asparagus is poisonous and should not be eaten.
To avoid buying asparagus that is too old or not fresh, remember three don'ts:
Do not have brown hairy stems at the roots;
Do not tip yellow hair, loose hair is not tight;
Do not be soft hollow shoots, caused by lack of fat.
Eating method unlocks
Asparagus is commonly used in Western food, and in Western food, it is high in heat and fat, and the asparagus side dish is just degreasy.
The most traditional practice is boiling. Add a small amount of salt to the water, add the treated asparagus after the water boils, cook for about 10 minutes on low heat, and serve with the sauce.
The sauce should not taste too heavy, and the classic is hollandaise sauce, which is known as the best companion for asparagus. Eat your own direct dip in tomato sauce.
Chinese foreign ingredients will play the strengths of major cuisines, asparagus into Chinese food, roasting, stir-frying, steaming, frying, raw food, soup, hot pot can be, the family version of the pattern is more.
Someone seasoned with rosemary asparagus omelette, the aroma melted into the quiche, the taste is superb.
It doesn't matter if you can't eat it, the asparagus can also be dried to make dried bamboo shoots.
Growers in Jingjiang, Jiangsu Province, also use the hairy young leaves of asparagus to beat flour or juice to make noodles and snacks. In Hubei, tea is made from the axillary buds on the tips or branches of asparagus.
Asparagus contains a substance called asparagus acid, which is digested and decomposed by the human body, and a variety of sulfur-containing components will be metabolized, resulting in an unpleasant odor in the urine after eating. This is its only obvious drawback.
The above pictures do not indicate the source, generally from the Internet