"Asia and Africa" on the tip of the tongue

Lu Lu

As the post-80s generation has become the "main force" of modern Chinese society, and influenced by Westernization education, our food consumption concept is also completely different from the previous generation, the fathers who emerged from natural disasters. The Chinese food basket has gradually shifted from the price orientation in the past to green, healthy, and good-tasting. Especially in recent years, there is such a unique group of people in our generation. Both men and women have a keen sense of smell for delicious and healthy food. They have the same name-food.

As a result, a program that fits the taste of Chinese foodies-China on the Bite of the Tongue, came into being. It symbolizes the blending of traditional Chinese food culture and new culture, which is the accumulation of Chinese culture for thousands of years. For the darlings who are active on the tip of the tongue, what kind of shock can we "Asian and African people" bring to your "tip of the tongue"?

1. The "new favorite" on the tip of the tongue-okra

It is understood that this plant native to Africa also has a more easily remembered name "plant Viagra", which the Japanese call "green ginseng". The seeds can be squeezed into oil, and okra oil is a high-grade vegetable oil. Its nutrient content and fragrance far exceed those of sesame oil and peanut oil.

Gumbo, also known as Mao Chin, has become a high-end nutritious and health-care vegetable sought after by the new generation of "foodies", and it is popular all over the world. Its edible part is fruit pods, which are divided into green and purple. Okra, which is included in the list of the best green foods in the new century in the United States, Britain and other countries, is called the "Olympic vegetable" because it has been designated as the first choice for athletes by many countries.

(1) The role of okra

1. It helps digestion and protects the intestines and stomach.

The viscous substance of okra can promote gastrointestinal peristalsis, help digestion, and benefit the stomach.

2. Lowering blood lipids.

The viscous substance of okra contains 50% soluble cellulose, which can effectively reduce serum cholesterol and prevent cardiovascular disease.

3. Resistance to hypoxia.

Can improve the ability to withstand hypoxia.

4. Protect the liver.

The pectin and polysaccharide of okra can protect the liver and prevent constipation.

5. Prevent bowel cancer.

The viscous substance of okra contains 50% cellulose, which is good for laxative, detoxification and anti-cancer.

6. Calcium supplement.

Okra not only has the same calcium content as fresh milk, but also has a calcium absorption rate of 50-60%, which is twice as high as milk, so it is an ideal source of calcium.

7. Lose weight.

Okra is a low-energy food and is a good weight-loss food; Anti-aging: The content of flavonoids is 2.8%, which has anti-oxidation, anti-aging effects, and prevents diabetes.

8. Tonifying the kidney.

It can make a man's energy and physical strength comprehensively improved, which is by no means equivalent to ordinary aphrodisiac and kidney. Okra, the king of kidney-tonifying vegetables, is the best way to solve physical fatigue.

9. Eliminate fatigue.

For young adults and athletes, regular consumption can relieve fatigue and quickly restore physical strength. Of course, this has this effect for all people.

(2) How to eat okra:

Okra can be cold, fried, fried, stewed, salad, soup, etc. It must be blanched in boiling water for three to five minutes to remove the astringency before cold and fried food. Its properties are cold and cold. It is cooked and eaten with soy sauce mixed with minced garlic and chili to slightly balance its coldness. Add curry and other seasonings to cook okra. The taste is very different. People who are used to it, might as well give it a try.

Okra can also be eaten raw, and it can be stored for a few days in the refrigerator after washing, and the umami taste will not diminish. However, okra is the same as vegetables, because it contains more potassium, patients with kidney dialysis have to scald them before eating. When cooking, you can roll the blanched okra, roll it with bacon, sprinkle some cheese powder, wrap it in tin foil and put it in the oven for baking. Since okra and cheese are rich in calcium, it can increase calcium Quality intake.

(3) Applicable people of okra

1. It can be eaten by the general population.

2. Okra is a vegetable with a cold temperament and taste. People with gastrointestinal deficiency and cold, poor function, and frequent diarrhea should not eat more.

3. Suitable for gastritis, cancer, gastric ulcer, anemia, indigestion, especially young adults, athletes, skin care ladies, men should eat more.

(4) How to choose okra

1. The okra that grows well and has better quality is the one that is full and straight.

2. The smaller the okra is, the more tender it is. The length of 5-10 cm is the best. Gently pinch it with your hands, it doesn't feel stiff, but a little toughness is better. The surface is full and bright, with hair on the ridges better, and dull and dry hair is old.

3. Don't choose okra that has insect-eaten traces on the fruit body, because the inside may have rotted.

4. Do not pick the fruit with black spots, which means that the okra has been damaged during the transportation process, its quality is damaged, and it is more perishable.

(5) Reference varieties

Asian and African Cupid:

The hybrid generation is very early, the fruit is dark green and shiny, and the meat is soft and the quality is very good. The fruit shape is good, smooth and straight, and the yield is high. It grows vigorously, has strong heat and cold tolerance, and is easy to cultivate and manage.

Asian and African Lagerstroemia:

The first hybrid is precocious, purple and shiny. The fruit shape is good, smooth and straight, and the yield is high. It grows vigorously, with short internodes, small and medium leaves, suitable for dense planting. The fruit set rate is good, and the yield is high.

2. "Ginseng" on the tip of the tongue-white radish

Radish is a kind of vegetable that we often eat in our daily life. The nutritional value of radish is very high. It is especially effective when eaten in autumn. Traditional Chinese medicine believes that radish is calm and slightly cold in nature, has the functions of clearing heat and detoxification, invigorating the stomach and eliminating food, resolving phlegm and relieving cough, smoothing qi and diuresis, promoting body fluid and quenching thirst. Modern research has proved that the saccharification enzyme and mustard oil contained in radish are beneficial to the digestive function of the human body.

Radish is one of the ancient vegetables in our country. It was called "Xianren Bone" in ancient times. It has the effects of reducing thirst and alcohol, dissipating blood stasis, lowering blood pressure, and negatively reducing phlegm.

(1) The radish is full of treasures

Radish leaves: pungent, bitter, flat in nature and taste, the effect is the same as that of radish.

Radish seeds: have anti-fungal and interfere with the synthesis of thyroxine.

Radish skin: Gram treats hematochezia in the large intestine and relieves headaches. Therefore, when choosing radishes, try to choose thick-skinned and pure white radishes.

(2) When it comes to this, everyone will definitely ask, why are thick-skinned white radishes more and more popular with consumers? The reasons are as follows:

1. Storage and transportation resistant (thick skin)

2. High rate of cleaning vegetables (the radish is not easy to be broken when washing by machine)

3. Better storage resistance in the field, not easy to turn heads, not easy to deform, and not easy to chaff.

Here are a few high-quality, thick-skinned, pure white radish varieties for everyone to choose from:

Snow White of Japan:

It is an early-maturing variety suitable for early spring protection and open-field cultivation in high mountains. It is resistant to bolting, low-temperature hypertrophy, pure white flesh, and good variety. The root shape is beautiful, the skin is thick and smooth, the finish is neat and even, and the commercial property is good. The length is about 35cm, the thickness is about 6cm, and the single root weighs 1.4-1.8kg. The leaves are semi-upright and can be planted appropriately and harvesting can be delayed.

Autumn Snow in Japan:

It is especially suitable for autumn sowing. It can be harvested 60 days after sowing. The root shape is beautiful, neat, and the end is good. It has good heat resistance and strong resistance to Verticillium wilt. Physiological diseases such as hollows are not prone to occur, and cultivation and management are easy.

(Three), radish diet therapy should avoid

Radish should not be used with ginseng, codonopsis, astragalus and other Qi-tonifying drugs. Radish is discouraged by taking ginseng to invigorate qi. Those with spleen deficiency and cold, and those with indigestion should not eat more or raw food.

3. The elegant "ladies" on the tip of the tongue-eggplant

    What is the value of eggplant, known as the "ladies" in the vegetable industry?

(1) The nutritional value of eggplant

1. Lowering blood pressure: Eggplant is rich in vitamin P, which is a kind of flavonoids, which has the effect of softening blood vessels and can lower blood pressure.

2. Lower cholesterol: Eggplant contains trigonelline and choline, which can combine with excessive cholesterol in the small intestine and be excreted from the body to ensure normal blood circulation in the body and lower cholesterol.

3. Weight loss: Eggplant can also absorb fat and play a role in weight loss.

4. Clearing heat and relieving heat: In summer, eggplant can clear heat and relieving heat. It is especially suitable for people who are prone to rashes and sores in summer.

(2) Pay attention to eating eggplant:

1. Eating eggplant with skin can promote the absorption of vitamin C. Eggplant can be eaten with either meat or vegetable. It can be fried, roasted, steamed, boiled, deep-fried, chilled, and made into soup. It is best not to peel the eggplant, because the eggplant peel contains vitamin B. Vitamin B and vitamin C are a good partner. Vitamin B is needed for the metabolism of vitamin C. Eating eggplant with the skin helps promote vitamin C. absorb.

Although eggplant peel is inconspicuous, its health benefits are unexpected. Do you know the effects of eggplant peel? The purple skin of eggplant is rich in vitamins, which is unmatched by other vegetables. Among them, vitamins can increase capillary elasticity and improve microcirculation, and have certain preventive effects on patients with hypertension, arteriosclerosis and scurvy. The special substances contained in eggplant fiber have the effect of lowering cholesterol. Among the cancer-suppressing vegetables announced by the Cancer Prevention Institute, eggplant peels are unexpectedly among the best! So, you should choose thin-skinned eggplants! Here is a highlight for everyone to recommend an excellent eggplant variety that has a thin skin and is resistant to transportation:

Asian and African Ziyaner:

Early maturity, vigorous growth, plant height 123cm, plant width 92cm*77cm, leaf color is dark green, main stem is dark purple. The fruit is long and straight, 40cm long and 4cm thick. The weight of a single fruit is 170g. The skin is dark-purple, the flesh is light green, compact, resistant to storage and transportation, good commercial properties, and strong disease resistance. The yield is 4000kg per mu.

2. It is the most nutritious to eat mixed eggplant puree. Although there are many ways to eat eggplant, most of them have higher cooking temperature and longer cooking time, which is not only greasy, but also has a great loss of nutrition. The vitamin loss of fried eggplant can reach more than 50%. Among all the ways to eat eggplant, mixed eggplant puree is the healthiest.

3. When choosing eggplants during pregnancy, friends should choose fresh eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten more.

Fourth, the "health guard" on the tip of the tongue-fruit kohlrabi

For the new generation of Chinese, their requirements for food have long been more than just economic and healthy. People even hope that there is a kind of food that can not only meet their health needs of "revolutionary capital", but also become the protagonist of the "delicious story" in their hearts. So the fruit-shaped kohlrabi deserves it.

(1) There are many benefits of fruit kohlrabi:

Regular consumption can enhance human immunity, have certain auxiliary effects on symptoms of spleen deficiency, fire and abdominal pain, and has the health functions of digestion and expectorant. Let you enjoy the joy of eating fruits while protecting the health of yourself and your family!

It can be cooked in soup, served raw, or fried.

(2) Reference varieties:

Asia and Africa Kohlrabi One:

An extremely early hybrid variety that is resistant to bolting, can be harvested 35-40 days after planting, and a single ball weighs about 500g. The bulb is oblate, light green, the skin is very smooth, the chaff heart is late, the taste is crisp and sweet, and the commercial property is good. There are few leaves, shallow leaf scars, compact plant shape, suitable for dense planting.

Asia and Africa purple kohlrabi blue (12#):

Hybrid, oblate bulbous, purple epidermis, green leaves, white flesh, good quality, and can be harvested 60 days after planting. The single ball weighs 0.5-3.0kg, with first-class commodity quality, and is well received by consumers.

I have to say: Kohlrabi is better than fruit!

    As people's requirements for the quality of life are increasing, people's requirements for food have changed from the past "supply and clothing mode" to "nutrition mode", and are currently evolving to "health care mode". Pay attention to health, please start from the tip of our tongue!