"The peach and plum in the city are sad about the wind and rain, and the spring is in the creek head of the cauliflower", spring is coming, the shepherd's cabbage is on the market, you can try it!
I believe that among the readers and friends who are reading the article at this moment, there must be many people who are as obsessed with all the delicacies made by shepherd's cabbage as I am - shepherd's cabbage dumplings, shepherd's cabbage wontons, shepherd's cabbage meat buns, scrambled eggs with shepherd's cabbage, fried rice cakes with shepherd's cabbage, shepherd's cabbage tofu soup, shepherd's cabbage pie, and shepherd's cabbage spring rolls......
Compared with other spring vegetables, such as toon, artemisia, alfalfa, etc., the popularity of camellia seems to be higher, and it can be said that it is suitable for both north and south, young and old.
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However, while enjoying the deliciousness of shepherd's cabbage, have you ever wondered why shepherd's cabbage is so delicious~
The secret of the deliciousness of shepherd's cabbage
The deliciousness of shepherd's cabbage first comes from its "umami making machine" - shepherd's cabbage contains a variety of amino acids, including glutamate, just add a little salt to make glutamic acid transform into monosodium glutamate (monosodium glutamate is monosodium glutamate), and the umami of shepherd's cabbage will be immediately revealed.
Secondly, the deliciousness of shepherd's cabbage comes from its tenderness. In early spring, the shepherd's cabbage has just emerged, the leaves are not big at this time, and the small white flowers have not yet bloomed, and the water content in the leaves is the most sufficient, and it tastes the most fresh and sweet. As early as in the "Book of Songs", people used shepherd's cabbage to describe the taste of other wild vegetables as fresh and sweet: "Whoever says it is bitter, it is as sweet as camelina." Some friends are worried that shepherd's cabbage has an astringent taste, but in fact, the fresh and tender shepherd's cabbage is not very astringent. Just blanch it in boiling water to remove the salty and astringent oxalic acid, and the taste will become more delicious.
Shepherd's cabbage also has a special fragrance, mainly from the leaf alcohol (scientific name cis-3-hexene-1-ol, molecular formula C6H12O, colorless liquid with a strong green young leaf fragrance, fresh and rich natural aroma), this substance is the star of the spice industry.
On the third day of the third month of the lunar calendar, some places in the south have to eat boiled eggs with camellia flowers. The stock copyright picture, reprinting and using may cause copyright disputes
"Little Calcium Supplement"
It is recommended that everyone eat more camellia in spring, not only because it is a seasonal vegetable, but also for a very important reason - the calcium content of camellia is really among the best among vegetables, and it is not even inferior to milk.
Let's take a look at this comparison:
| class | Calcium content (mg/100g) |
| 荠菜 | 294 |
| Mustard greens (fresh) | 230 |
| Amaranth (green) | 187 |
| fennel | 154 |
| Abura-na | 148 |
| Chinese kale | 128 |
| coriander | 101 |
| spinach | 66 |
| Oily lettuce | 60 |
| Broccoli | 50 |
It can be seen that the calcium content of shepherd's cabbage is a "crushing" victory compared to other vegetables, and the only mustard that can be compared to it is because it is most commonly used to make pickles and pickles, and the unhealthy factor of high salt is added.
Theoretically, the calcium obtained from eating 100 grams of camellia can meet more than 1/3 of the body's calcium needs in a day.
Some friends have heard that there is oxalic acid in shepherd's cabbage, which will affect the absorption of calcium. It is true that shepherd's cabbage contains a certain amount of oxalic acid, but it does not have a great impact on the effect of "calcium supplementation" of shepherd's cabbage.
On the one hand, the oxalic acid content of shepherd's cabbage is actually not very high in vegetables. The content of oxalic acid in many common vegetables is higher than that of shepherd's cabbage, such as spinach, red and green amaranth, etc. On the other hand, we can remove oxalic acid (oxalic acid is soluble in water) by blanching it in a simple way. In short, if you refuse to use shepherd's cabbage because you are worried that oxalic acid will affect the absorption of calcium, it is really a bit of a loss.
Moreover, in addition to the biggest advantage of high calcium content, the nutritional advantages of other aspects of shepherd's cabbage should not be underestimated.
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For example, shepherd's cabbage is high in potassium. The potassium content of shepherd's cabbage reaches 280mg/100g, and among vegetables, several green leafy vegetables such as amaranth (340mg/100g), kale (345mg/100g), and spinach (311mg/100g) have a higher potassium content than shepherd's cabbage. The potassium content of shepherd's cabbage is even higher than that of the familiar potassium supplement banana (potassium content is 256mg/100g). Therefore, it is very suitable for friends who suffer from high blood pressure and cardiovascular system diseases.
Second, shepherd's cabbage is high in dietary fiber. The content of insoluble dietary fiber in shepherd's cabbage reaches 1.7g/100g, and the high potassium itself has the effect of promoting gastrointestinal peristalsis. In this way, for friends who usually have slow gastrointestinal peristalsis and constipation, the advantages of shepherd's cabbage have once again appeared.
Thirdly, the content of carotenoids in shepherd's cabbage is very high. The carotenoid content of shepherd's cabbage is as high as 2590μg/100g, which is higher than the carotenoid content of well-known orange fruits and vegetables, such as pumpkin (890μg/100g). This is quite beneficial for protecting visual cells and preventing dry eye syndrome.
In addition, the vitamin C content in shepherd's cabbage is also higher at 43mg/100g. Compared with common vegetables such as spinach (32mg/100g), cabbage (40mg/100g), and Chinese cabbage (37.5mg/100g), it is more excellent.
If you compare it like this, you will find that shepherd's cabbage is indeed worth recommending. Not only is it delicious, but it is also high in a variety of nutrients that are beneficial to health. Sure enough, it won't be wrong to follow the "strict selection of the ancestors" to eat spring vegetables!
Eat shepherd's cabbage, pay attention to these details
Although it is not like Yunnan mushrooms, which are quite threshold to eat, there are some precautions for eating camellia if you want to eat it safely and healthily.
1
Don't dig for shepherd's cabbage in the wilderness yourself
Wild vegetables in urban roads, green belts and other places are easily affected by the exhaust emissions of vehicles and absorb heavy metals.
At the same time, it is also possible to mistakenly dig up other wild plants that are inedible and may even be poisonous and harmful. (Here you can take a look at the article "Recently I saw these kinds of wild vegetables and wild mushrooms on the roadside, don't pick them!Someone has entered the ICU ......" article to participate in the spring wild vegetable test)
2
荠菜食用前要焯烫
As mentioned earlier, since shepherd's cabbage contains a certain amount of oxalic acid, which not only affects the taste but also affects calcium absorption, it needs to be blanched in boiling water before eating.
Here I would like to remind everyone that when blanching, you should pay attention to picking and cleaning the vegetables first, and then do not cut the vegetables, directly boil the whole vegetables in a pot under water, the amount of water should be sufficient, and the time should be grasped, not too long (fresh shepherd's cabbage can be within 1 minute). This not only better retains other nutrients that are susceptible to high temperatures, such as vitamin C, but also prevents the shepherd's cabbage from being boiled soft and rotten.
After blanching, it is recommended to put it in cold water immediately to cool it down, drain it, and then you can make a variety of delicacies.
Blanching can also be used to store shepherd's cabbage – blanching it into a ball, squeezing out the water and freezing it can greatly extend the shelf life (usually recommended to eat it within 3 months) and retain the taste of spring.
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Finally, I highly recommend everyone to try my favorite shepherd's cabbage delicacy: shepherd's cabbage tofu soup.
Blanch the tofu and shepherd's cabbage respectively, then cut the tender tofu into dices, chop the carrots, put them into the pot and cook them successively, then add a little water starch to increase the smooth taste of the soup, and then sprinkle the chopped shepherd's cabbage and boil the pot, and finally only need to add a little salt, chicken essence, and pepper to taste, you can get a bowl of fresh and pleasant color, delicious and smooth shepherd's cabbage tofu soup. The entrance is so refreshing!
What are you waiting for, after reading it, I'll buy shepherd's cabbage~
Source: Popular Science China