Guidance expert: Zhao Jinmei National First-class Nutritionist of Chongqing Medical University
Asparagus, also known as Shi Diao Cypress and Dragon's Whiskers, is a tall and valuable vegetable. In the West, it is known as one of the "top ten famous dishes", and is highly sought after by people in European countries such as Germany, because Europeans believe that it has anti-cancer effects; in China, it has gradually become known to people and has become the most important food on the table. Indeed, asparagus because of its white and tender flesh, fragrant taste, fresh and refreshing, with many nutritional and health effects such as containing more protein and no fat is more and more people for the choice of ingredients in the three meals, but most people do not know much about its cooking methods, for this reporter interviewed The reporter interviewed Zhao Jinmei, a national first-class nutritionist at Chongqing Medical University, and asked her to make a more detailed recommendation for eating.
Can asparagus be eaten raw? no!
The common asparagus on the market is mainly divided into two kinds of white and green, planting white asparagus to prevent it from seeing the light, once it sees the light, it becomes a green asparagus. China generally makes white asparagus into canned food, green asparagus for fresh food, therefore, generally on our table as an ingredient processing is green asparagus. Zhao Jinmei said that asparagus was originally a vegetable that could be eaten raw, and eating it raw could better retain its nutrients. However, asparagus is also a vegetable high in oxalic acid, and direct raw food will lead to the intake of a large amount of oxalic acid, which is not good for health. Therefore, these two types of asparagus are not suitable for raw food.
However, there is also a less common purple asparagus on the market, which is a fruit-type asparagus with a tender texture, slightly sweet and juicy, and no bitter taste. Zhao Jinmei added that it is a high-grade raw vegetable variety that can be eaten directly raw.
Boiled and stir-fried are the most flavorful
Zhao Jinmei introduced that on the Table of Europeans, asparagus has always been "fragrant", their typical way to eat is to wash and peel the asparagus, put the whole root in a pot and add water to boil, for which they also produced a variety of large pots for boiling asparagus. When the asparagus is soft, place the asparagus on a plate next to a pile of cooked potatoes. Then roll up the asparagus with ham sausage, and then pour some special Dutch juice, Dutch juice as the name suggests is the Dutch first to flavor the asparagus juice, the main ingredient is whipped cream. Asparagus has a clear bitter taste, and after entering the mouth, this bitterness slowly turns into a special umami taste. However, China's cooking method for asparagus is still like to cut into slices, as a russet white, you can fry a variety of ingredients, meat and vegetarian can be. Because asparagus is neutral, it can live in harmony with every ingredient, and use its bitterness to set off the deliciousness of other ingredients.
Whether it is the boiled asparagus that Europeans prefer or the fried method that China prefers, it is a good choice for cooking asparagus. Zhao Jinmei said that the asparagus taste is refreshing and crisp, and cooking in the simplest way can retain the original taste of the ingredients, so the method of stir-frying is more recommended for stir-frying, which and boiling are excellent choices that can retain the most nutrition and good taste of asparagus.
Suitable for multiple cooking methods Juicing is ok
In addition to boiling and stir-frying, asparagus also has a variety of ways to eat. Zhao Jinmei told reporters that baking, soup, cold mixing and making into salad are all recommended daily eating methods. In addition, juicing can also be used as an alternative method, sometimes daily overcooking often causes a large loss of nutrients from asparagus, and juicing can retain most of the nutrients, and can also be a good accompaniment to meals, appetite, digestion, vitamins and minerals.
Zhao Jinmei suggested that the selection of asparagus should master four key points: tender, straight, tight, bright and easy to fold. The shape should be straight, the buds at the tip of the shoot should be tight, and the skin of the asparagus should be bright, and it is best to break easily by hand. If you buy asparagus for the time being, you can wrap it in newspaper and refrigerate it.
Chinese and Western methods of eating asparagus are nutritious and delicious
Zhao Jinmei introduced the two ways to eat asparagus from the perspective of Chinese and Western styles, namely stir-fried asparagus lilies and French asparagus thick soup. She said that lily and asparagus with fresh taste, stomach and lungs, rich nutrition, anti-cancer and antioxidant, suitable for all kinds of people to enjoy; and after making asparagus into a soup, its own and other food nutrition is more suitable for the human body to absorb and digest.
Sautéed asparagus lilies
Ingredients: Asparagus, lilies, salt, monosodium glutamate, cooking oil, pepper (add to taste).
Steps: 1. Heat the oil pot, put the washed lilies in, add salt and pepper in turn, and take out after the lilies change color;
2. Pour the oil into the pot, pour the cut asparagus into the stir-fry, put in the appropriate amount of seasoning, add the stir-fried lilies after the asparagus changes color, stir-fry twice (the time should not be too long, affecting the taste of the asparagus), you can eat out of the pot.
French asparagus chowder
Ingredients: 250g of asparagus, 50ml of cream, 150ml of chicken broth, 500ml of water, 1 potato, 1 egg yolk, salt and white pepper
Step 1. Peel the potatoes and cut them into large pieces, after which 500ml of water is poured into the pot and boiled over high heat;
2. Clean the asparagus, cut it into evenly small pieces with a knife, and put it into the pot, use low heat, cook for about 15 minutes, and then take it out of the pot and soak it in cold water;
3. Pour the chopped potatoes and chicken broth into the pot, cook over low heat for about 25 minutes, then use a blender to stir the asparagus and potatoes, and add the egg yolk and the appropriate amount of cream, and mash it into a puree;
4. Put all the ingredients in a pot, add the appropriate amount of seasoning, add water and bring to a boil.