Children's lettuce has a mustard clear flavor, but much less of its bitter taste, sliced and stir-fried in lard, Hunan people like to eat spicy, and then put some of their own chopped chopped chili peppers in the fall of the year before last, crisp and refreshing, super rice. Like to eat meat, you can also fry with fresh pork, or cut a few slices of sausage is also excellent.
Children's lettuce is a very peculiar growth of vegetables, probably because the shape looks like a child, so people call it children's lettuce it, seedling growth to a certain stage, from the axil of the leaves at the buds continue to expand to expand the buds instead of the block, each bud 100-200 grams per bud, each plant has buds block vegetables 15-20, pagoda-shaped, very beautiful, children's vegetables are rich in nutrients, the quality of tender, eaten in a variety of ways, the children's lettuce, the children's lettuce, the children's lettuce is rich in nutrients. The flavor is delicious, eaten in a variety of ways, fried, braised, fried, shabu-shabu, cold, for soup, pickle can be, is a good delicious food.
The nutritional value of children's vegetables, with detoxification and elimination of swelling, cancer prevention and anti-cancer, children's vegetables are rich in dietary fiber, can promote peristalsis, shorten the feces in the colon in the residence time, dilute toxic substances, reduce the concentration of cancer-causing factors, so as to play a role in the solution of the role of anti-cancer, can be used for the prevention and treatment of colon cancer, breast cancer and liver cancer; children's vegetables contain a kind of thioglucoside substances, after hydrolysis to produce volatile Mustard oil, with the role of promoting gastrointestinal digestion and absorption. In addition, children's vegetables also has a special fresh smell, can enhance appetite, help digestion. Today in the market happened to see the sale, bought a little, originally intended to boil, but think that the flavor is too light, made a stir-fried children's vegetables, refreshing and delicious especially delicious, the following practice to share with you.
Ingredients: children's vegetables, garlic, ginger, salt, white vinegar, sugar;
1, children's vegetables washed and drained sliced and spare;
2, pot of water boiled into a spoonful of salt, a few drops of oil, and then into the children's blanching 40 seconds;
3, blanching after the fish out of the cool water, drained and spare (generally we do stir-fry dishes at home, the fire mastered not good, then blanch and then fry, and then the children's vegetables, and then the children's vegetables, the water is not good, and then the children's vegetables, and then the children's vegetables. blanching and then fried, so that the fire is not too high requirements, do out of the dish color taste are not bad Oh);
4, hot pan oil, put garlic, ginger slices burst incense, and then into the children's vegetables;
5, add the appropriate amount of salt, sugar, white vinegar stir fry evenly (stir fry without adding too much seasoning to maintain the flavor of the ingredients themselves);
6, stir fry Even can (because blanched fried when the fire adjusted small);
7, out of the pan on the plate, stir-fried children's vegetables are ready, light and refreshing, very suitable for dinner, this dish is particularly simple to do, basically a look at all will be able to.
8, like this stir-fried children's friends in accordance with the above practice is to try it.
"Children's vegetables" in the end what is the dish?
This is an interesting and good question.
"Children's vegetables", from the sense of plant taxonomy, and mustard, squash, potherb mustard, big head of cabbage, are a called "mustard" of the genus Brassica species, by mankind a little improved out. Brassica is a cruciferous family of plants, crucifers are basically characterized by a cross-shaped corolla, four strong stamens and the production of angular fruit.
The genus Brassica is a huge member of the genus, radish, lotus white, rape, broccoli, cabbage, a large number of today's Chinese table on the main force from this genus, belonging to the mustard "children's vegetables" is also, just its ancestor Mustard, but also a complex origin of the Cruciferae, the natural hybrids, research has shown that mustard, the mustard is composed of black mustard and brassica, which is the most common type of mustard. Research has shown that mustard is a hybrid between two cruciferous plants of the genus Brassica (Brassica), black mustard and brussels sprouts.
Since the long history of the era, from the unattended Brassica wildflowers, then spicy and bitter wild vegetables, and eventually became the Chinese table "children's vegetables", this everyone feels close to the vegetable from the appearance, eating parts and taste have undergone a great change, this cultivar is extremely large This is a very large family of cultivated vegetables, and there are even members (purple leaf mustard) has entered the horticultural circle to please the human face, however, no matter how they change, the genes remain unchanged.
In a nutshell, mustard, squash, potherb mustard, datura, and kohlrabi, they are all botanically called Brassica juncea, the Chinese name for mustard. Native to East Asia, this weed and the taste of the strange poor "wild vegetables", the earliest for the ancestors of the Chinese people domesticated, the Song time of the museum book "Er Ya wing" said: "mustard like woad and have hair, very bitter and pungent." This bitter mustard, which can still be seen today, is a cultivar of mustard B. integrifolia (West)
Mustard, through human cultivation and domestication, the same also produced a large number of different directions, there are leafy mustard, such as potherb mustard, and there are stems of mustard, such as the "big head of cabbage". The same is true of the leafy type, such as potherb, and the stem type, such as the "big head". Of course, mustard also has a characteristic, is in the role of isothiocyanate, it will reflect a "punch" feeling, so, with its vegetable moss can be made into a more stimulating taste "punch vegetables", this dish, for the southwest provinces of China's great love.
The real body of "children's lettuce" is called mustard, which is also a stem-type edible mustard. Only the children's mustard this variety happens to be native to Sichuan, this kind of small stems born in the axil of the main stem, like the main stem gave birth to countless "son", so hold the children's mustard's common name will be called "children's mustard" or "hold the children's vegetable "
In any case, it's a very good idea to have a good time.
In any case, from the Eurasian continent is extremely insignificant in the wilderness of the cruciferous hybrid weeds, to become today's world cultivated area of a great variety of vegetable species, with mustard, mustard, potherb mustard, potherb mustard, daikonai and children's lettuce, and other vegetables, and even ornamental flower species. Mustard this weed's history of struggle, is really worth those experts who talk about success to write a chicken soup text to motivate.
Children's lettuce, also known as baby lettuce, baby lettuce, the scientific name of the "hold son mustard", a kind of mustard. Thick roots surrounded by a shoot, as many children as the mother of the mother in the center, a mother of many children this is the "children's vegetables" origin.
The children's vegetables can be boiled, stir-fried, stir-fried, pickled.
Cooking is put in boiling water can be cooked, with a little dipping sauce, eat up very refreshing to grease.
The stir-fry is a kind of Sichuan home cooking, only need to use oil, salt and a little bit of garlic flakes. The flavor is natural and fragrant.
Stir-fry: Stir-fry the dried chili pepper segments in hot oil, then quickly add the sliced children's vegetables and quickly stir-fry with salt and garlic. It will take at most two minutes to cook.
Cabbage fried back to the pot of meat is also good, cooked pork cut into thin slices, the oil temperature of five or six percent hot, the meat in the pan stir fry eat meat rolled up, add ginger and garlic bean paste, stir fry after the aroma, into the children's slice stir fry for two minutes, and finally you can add a little green onion or garlic, color and flavor.
Children's pickles soaked pickles, sour, crunchy, dinner time to a few slices is very appetizing.
The children's lettuce is also called holding children's lettuce, back children's lettuce, baby lettuce, with the big head of cabbage, squash head (sheep's head), potherb mustard as belongs to the varieties of mustard, the scientific name of holding children's mustard, Sichuan and Chongqing areas of the countryside are widely planted.
Children's lettuce is rich in dietary fiber and calcium, phosphorus, potassium and other trace elements, can promote intestinal peristalsis, swelling detoxification diuretic. Children's vegetables meat delicate, tender and fragrant, slightly astringent flavor, cooking generally need to blanch first.
Children's lettuce can be stir-fried, stir-fried, can also be fried meat, fried back to the meat, but also stewed meat soup. Sichuan and Chongqing regions are also commonly used to do dry salt dishes, salted vegetables under the rice chewed up crunchy crunch, farm dishes are also commonly used to fry back to the pot of meat, especially the pig sitting buttocks.
Children's leaves used to be used to feed pigs in rural areas, but also commonly used to do the water salt cabbage and Sichuan pickles; water salt cabbage commonly used to steam the bottom of the roasted white, fried back to the pot of meat, will also be used to do the noodle seasoning; pickles used to do pickled fish, pickled shredded pork, pickled chicken, these, sautéed in lard and simmered in the soup is the most flavorful and rich.
"Children's vegetables" is what we call "sprouts". Why is it called that? It's easy to understand that there are a lot of cute little sprouts.
Children's lettuce, has been our family's reservation of vegetable species, because we all love to eat, long is also quite lovely, so many small buds, clustered together, fresh green, fat and sweet. So, every year, my parents would plant one or two pieces of soil of children's vegetables for everyone to enjoy. Eat the buds, eat the head (like the head of bok choy), eat the leaves (a little bitter, roughly equivalent to bok choy); stir-fry, stir-fry chili, stir-fry meat to eat, stir-fry bacon,, but also can be dried, stir-fry bacon, and another flavor, salty, sweet, fresh and fragrant, crunchy and refreshing. We are outside, want to eat to the supermarket or food market to buy to eat, go home to go will bring some fresh as well as sun-dried sprouts, fresh and sun-dried bamboo shoots, as well as young shoots on the toon tree as well as home handmade spring tea back to the city when used. Sometimes, if it is not too late, there will also be their own picking artemisia, with the family's ancestral stone mill grinding the artemisia, also known as "artemisia poop".
In short, children's vegetables are common, but always recall the hometown vegetables. Now only a short time after the New Year, it is the children's vegetables listed in the season, have not eaten friends, may wish to go to the supermarket or the market to buy some, get some of their own to try, it should be to your taste. But remember, cleaning children's vegetables, with the hands of the first small buds are broken down, in the water bubble, the buds nest in the accumulation of dust carefully cleaned, and then cut into slices fried to eat, put some bacon is the most delicious. In addition, sun-dried children's vegetable pickles, in addition to fried bacon, fresh and fragrant rice, can also be used to open the soup, soak rice to eat is also quite good. Of course, generally speaking, we still do not advocate eating soaked rice, because the dilution of gastric juice, long-term eating soaked rice, is not conducive to health. However, it's a good idea to try it once in a while, so it's not a bad idea to try it.
The root of the cabbage is closer to the taste of the mustard, also belong to the mustard, fresh stir-fried soup, fat and juicy, but there is a bitter taste, not everyone can accept. Children's vegetables are used to cold pickled, plus heavy material will cover the bitter taste, taste is also crisp. Rod vegetables, also known as bok choy, are eaten in much the same way as romaine lettuce, with the roots, stems, leaves and veins all edible. Especially the root, tear off the thick skin, meat white and juicy less bitter, near the leaves of the part of the tender and slightly bitter flavor. Generally the stick vegetable outer layer of the fatter leaf veins after shade drying pickled into kimchi, roasted fish and vegetables with the younger leaf veins, can be attached to the tip of the green vegetables together with hot pot.
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In our Sichuan and Chongqing side of this dish is very common, we are generally called "children's vegetables", I do not know how to come back, from childhood adults so called. The basic growth in the countryside have seen. My grandparents planted children's vegetables every year, children's vegetables are basically boiled in water for dipping. Get some oil spicy, children's vegetables dip, soup to drink, sweet and delicious.
The children's vegetables can also be used to stir fry, stir fry put a little oil and dried chili, stir fry cooked when the pot put a little salt and chicken essence can be, of course, used to stir fry meat is also a good choice.
Children's pickles can also be pickled, crunchy, eat rice, clip on a few pieces of very cool.
I so like to eat this dish, Guangzhou about five dollars a catty, but only in winter, sliced fried pork with millet pepper is very delicious!
I used to do kimchi, it is indeed delicious,