morphological character
Camellia oleifera belongs to Compositae, with tender buds and long lanceolate leaves. It looks a bit like the head of lettuce, with slender leaves and short bamboo shoots.
From the point of blood relationship, oil lettuce belongs to a variety of leaf lettuce-long leaf lettuce, which is similar to the familiar lettuce, so it is also called Niu Li lettuce.
The color is light green and it grows vigorously. Strong disease resistance, strong adaptability, extremely fresh and tender taste, fragrant smell, known as "phoenix tail."
nutritive value
Naked oats is a new face in the vegetable market, also known as naked oats. In some places, there are also bitter vegetables and Niu Li lettuce, which belong to Compositae. They are sharp-leaved lettuce with tender buds and leaves.
The nutritional value of oil wheat vegetables is slightly higher than that of lettuce, but far better than lettuce. For example, compared with lettuce, protein content is 40% higher, calcium is 2 times higher, iron is 33% higher, and selenium is 0/0/.8 times higher.
Youmaicai can be eaten like lettuce. You can fry them or make soup, and the cooking time should be short rather than long. It tastes tender, crisp and refreshing and is very popular.
Recommended recipes
Youmai cuisine: Youmai cuisine contains a lot of vitamins and nutrients such as calcium, iron, protein, fat, vitamin A and VB 1. It is the top grade of raw vegetables and is known as "phoenix tail". Youmaicai has the effects of lowering cholesterol, treating neurasthenia, clearing away dryness, moistening lung, resolving phlegm and relieving cough. It is a vegetable with low calorie and high nutrition.
● Oil-wheat vegetable egg drop soup
● Stir-fried oil wheat with cold melon
● Garlic and oil wheat vegetables
Ingredients: appropriate amount of oil wheat flour, garlic, onion, oyster sauce (if not, soy sauce can be used instead).
Practice: garlic is cut into minced garlic, onion is cut into chopped green onion, and oil is burned to 80% heat. Add chopped green onion and some minced garlic to the wok, then add the oil wheat vegetables, stir fry quickly, then add some oyster sauce or soy sauce (if soy sauce is used, the amount must not be too much), stir fry, and when the oil wheat vegetables become softer, add a spoonful of water, turn to medium heat, and stew the rest.