What is asparagus? Main season: April ~ 65438+ 10.
Alias: sea rice noodles, chrysanthemum, fingered citron seedlings (beard)
Gracilaria lemaneiformis with very recognizable appearance!
Gracilaria lemaneiformis is actually a seedling of Chaenomeles, which will grow into a fruit with special shape when it matures. Because the young leaves at the top of the stem look like a dragon's curly beard, they are commonly called "Hayato melon seedlings".
Gracilaria lemaneiformis is an important summer vegetable, mainly produced in Miaoli, Nantou, Hualien and Kaohsiung mountainous areas. Because of its strong vitality, it is not afraid of wind and rain, and it is not necessary to spray pesticides and fertilizers when planting. The planting cost is low, and it can be harvested every day. It is a very cheap and natural wild vegetable, and it is also safe to eat!
Gracilaria lemaneiformis in Kaohsiung is mostly planted in mountainous areas with an altitude of six or seven hundred meters.
Gracilaria lemaneiformis is one of the important cash crops in Ji 'an Township, Hualien.
Gracilaria lemaneiformis is rich in vitamins, minerals and other nutrients. According to the food nutrition database, 100 grams of Gracilaria lemaneiformis has only 24 calories and 2.3g grams of dietary fiber. Known as "thin food", it is one of the green vegetables with high iron content. Very popular in the market. If you want to eat some healthy green vegetables, you can try asparagus next time!
How to cook Gracilaria lemaneiformis The simplest way to cook Gracilaria lemaneiformis is stir-frying or cold mixing. After scalding, mix with sesame oil, sesame oil, shredded ginger or sesame paste and mayonnaise, which is delicious. Stir-fried asparagus can be fried with ginger slices or garlic, and Hakka people often stir-fry asparagus with bean curd. The method and seasoning are quite simple!
Gracilaria lemaneiformis salad is delicious!
1. Processing skills before cooking
Soak in water before cooking: If you buy asparagus and forget to put it in the refrigerator, it will lose water after a few hours, which will be similar to withering. At this time, you can soak Gracilaria lemaneiformis in filtered water for about 30 minutes, which can refresh your mind. However, if asparagus is stored for a few days, it will still taste bad!
Soaking in water can make asparagus tender.
Tear off the fiber and taste good: the treated asparagus is different from spinach, spinach and other leafy vegetables. Don't wash the sections before cooking. It is best to tear off the fibers with rough surface for better taste.
It's better to blanch first: Gracilaria lemaneiformis itself has a "astringent taste". It is recommended to blanch it first to remove the odor better! You can add a little salt when ironing. If you want to use asparagus as a cold salad, cook it and put it in ice water, which will help to set the color and keep the crispness, then drain it and mix it well with the seasoning.
2. Follow the trend ~ Simple cold asparagus
Ingredients: Gracilaria lemaneiformis 300g, white sesame seeds, a little garlic paste, ginger 1 ~ 2 slices.
Seasoning: a little sugar, soy sauce, rice wine, sesame oil.
Cooking steps:
1. blanch asparagus with hot water until cooked, and then take it out. You can wash it with cold water first to keep the dishes crisp. This dish is cold, so be sure to drain the water to avoid leaving water on it for a long time.
2. Mix sugar, soy sauce, mashed garlic, ginger slices, rice wine, sesame oil and white sesame evenly to form asparagus, and taste it completely by hand. ?
Selection method of Gracilaria lemaneiformis When buying Gracilaria lemaneiformis, you can observe the stem bottom first. The stem bottom must be full of water and not too dry. If you are in a traditional market, you can look at the stalks by hand and fold them slightly to check whether they are fresh and tender. In addition, the freshness can also be judged by the curvature of the beard, and the straight beard will be more tender than the curly one.
The storage method of Gracilaria lemaneiformis is not very durable. The longer it is stored after picking, the older the fiber and the worse the taste. It is best to eat it as soon as possible when you buy it home! If you don't want to cook that day, don't wash it first, keep it dry, wrap it in newspaper and put it in the refrigerator.