What are the seasonal vegetables in summer? 1, loofah.
Luffa is a seasonal vegetable in summer. Because it is rich in protein, crude fiber and various minerals, it has become a daily health care product. According to the theory of traditional Chinese medicine, Luffa has health care functions such as dredging meridians and promoting blood circulation.
There are many kinds of loofah, and there are two common ones: linear loofah and fat loofah. The thread towel gourd is thin and long. When buying, you should choose melons with straight shape, moderate size, no wrinkles on the surface, tender and full water and green skin color. It's best not to wither and hurt people. Fat loofah is relatively short, and the thickness of both ends is roughly the same. When you buy it, it should be fresh and tender in color, moderate in size, with fine wrinkles on the surface and a layer of white velvet, which is better without trauma.
2. wax gourd
Wax gourd is the first dish to relieve summer heat, which can supplement water and electrolyte and has the effect of clearing away heat and relieving summer heat. Moreover, wax gourd is not easy to get insects, which is relatively safer and cleaner. It's a pity not to eat. In the hot summer, wax gourd can play the role of clearing away heat and promoting diuresis, promoting fluid production and quenching thirst, but don't peel wax gourd when eating, and its dietotherapy effect is as good as that of wax gourd meat.
Whether it is green skin or black skin melon, you should choose the one with symmetrical shape, no spots, less pulp and white pulp. Fresh pulp is tight and closely connected with melon meat; The pulp collapsed, but it was separated from the pulp for a long time.
3. cowpea
Cowpea usually bears fruit between June and September. The beans in the pod are shaped like human kidneys, which have the effect of tonifying the kidney. They are delicious and can be fried with tomatoes. People often eat cowpea in hot season, which not only tastes fragrant, but also promotes gastrointestinal peristalsis, invigorating stomach and qi, nourishing digestion, relieving summer heat and quenching thirst.
Dark green. Cowpea is fresh, crisp and tender, which is better than cowpea with uniform thickness, bright color, transparency and luster, full seeds and no pests and diseases. Touch with your hands, the pod is firm and elastic, then it is fresh and tender; Pods have a hollow feeling that cowpeas are old.
4. Bitter gourd
Bitter gourd is the most seasonal vegetable. Bitter gourd, also called cold melon, has the effect of clearing away heat and relieving summer heat. The bitter gourd contained in it has the reputation of fat killer, has the effect of reducing fat and weight, and is a good product for both medicine and food. Bitter gourd is the coldest common fruit, so pregnant women and people with deficiency of spleen and stomach should eat less.
Bitter gourd, which grows well, has full appearance, green color, thick and juicy meat and crisp and tender taste. The bigger and fuller the particles of bitter gourd peel, the thicker the melon meat, the more delicious it is. On the contrary, the smaller the particles, the thinner the melon meat and the bad taste. Bitter gourd looks like a big grain of rice, with two sharp ends and straight overall, which is a good product, and vice versa. The color of bitter gourd with good variety is green. If the color is yellow, it means that bitter gourd is too old and wilting.
5. Zizania latifolia
Zizania latifolia is born twice a year, and it is fresh every May-June and10-1/kloc-0. As fresh and tender as bamboo shoots and as white as lotus root, Zizania latifolia has been a valuable aquatic plant since ancient times, and it is also known as the three famous dishes in the south of the Yangtze River with water shield and perch. Zizania latifolia is tender and soft to eat, because it is rich in organic nitrogen and tastes delicious. Nutritionally, Zizania latifolia is a vegetable with high fiber, low fat and high potassium (209 mg 100 g).
When choosing water bamboo, you must choose white meat. When the growth conditions are not good or the harvest is too late, the water bamboo meat will be covered with black spots; Besides, some are white? Blue? This is because the harvest is too late, the stems of Zizania latifolia grow too big, the leaves spread out, and chlorophyll appears under the sunlight, which is the performance of Zizania latifolia getting old.
6. Cucumber
Cucumber is the best food to replenish water in summer, and its water content is the highest among all foods. Cucumber contains picroside, which has certain anticancer effect. In addition, cucumber is cool and has the effects of clearing heat, diuresis and detoxification. Cucumber is very suitable for cold salad, such as cucumber mixed with fungus and garlic.
Fresh cucumber skin has thorns. If there are no thorns, it means that the cucumber is old. It's better to have thorns, which will break when touched lightly. Cucumber with small and dense thorns tastes better, while cucumber with large and thin thorns does not taste like cucumber. The vertical lines on the delicious cucumber epidermis are prominent, which can be detected by touching them with your hands. And those cucumbers with smooth surfaces and no vertical stripes are not delicious.
7.eggplant
Eggplant, also known as Lagerstroemia indica and eggplant, belongs to Solanaceae and is an annual vegetable. Eggplant is native to India and widely cultivated in China. It is one of the main vegetables in summer. Chinese medicine believes that eggplant is a cold food, so eating eggplant in summer is very helpful to relieve summer heat. Eggplant is rich in vitamin E, which has antioxidant effect and can effectively resist aging.
The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at its eyes. Size? . Eggplant? Eyes? Where does it grow? Where the sepals of eggplant are connected with the fruit, there is a pale green white band ring, which vegetable farmers call eggplant? Eyes? . The bigger the eyes, the more tender the eggplant, and the smaller the eyes, the older the eggplant. Tender eggplant feels sticky in your hand, and hard eggplant is old eggplant.
8.purplish red
Amaranth is also worth recommending among many vegetables listed in summer. Amaranth has the effects of clearing heat and promoting diuresis, cooling blood and stopping bleeding. Can provide protein for human body and improve human immunity. It can also promote detoxification and prevent constipation, and has a certain therapeutic effect on dysentery and paint allergy. It is worth mentioning that the content of vitamin C in amaranth ranks first among green vegetables, and the calcium and iron contained in amaranth can be absorbed and utilized soon after entering the human body; Amaranth can also promote the growth of children.
When choosing amaranth, you'd better choose tender. The selection method is as follows: tender amaranth leaves are small, thin and flat; Old amaranth leaves are big, thick and wrinkled. The roots of tender amaranth are short and short; But the old amaranth has many whiskers and long roots. It should be noted that the roots must be intact. If there is cutting, it means that it is artificial cutting and cannot be used as a basis for judgment. When choosing amaranth, you can pinch off the roots a little, the tender amaranth can be pinched off, the crisp amaranth is better, and the old amaranth is constantly pinched.
9.water spinach
Water spinach, also known as earthenware, is a tenacious climbing plant, which can be easily planted in hydroponics or soil ploughing, and can be seen all year round, but it is rich in summer and has the best quality. Chinese medicine believes that spinach can clear away heat and detoxify, moisten the intestines and relieve constipation, just like a natural protective cover, which can prevent bacteria and viruses from invading the body in summer. From a nutritional point of view, water spinach can strengthen the stomach.
When selecting water spinach, the sharper and wider the leaves are, the fresher and the crisper they are. At the same time, we should choose those with short stems and no macula. However, improper cooking and heating time will make the color of spinach deteriorate and the nutrition will be damaged.