Blood pressure because there are glucosinolates in vegetables, these compounds are generally bitter and astringent. When the climate is warm, the vegetables planted will have some bitter and astringent taste; The coming of temperature reduction such as frost will slow down the production of glucosinolates in vegetables.
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Causes of bitter vegetables
The photosynthesis of ultra-low temperature vegetables in winter night is weakened, and carbohydrates caused by photosynthesis of plants will accumulate in the main stem in large quantities during the day, and nutrients such as sugar and carbohydrates will also increase. When the frost temperature is less than 4℃, the vegetables will be damaged by cold, and the cytoplasm will split, and the sugar, carbohydrate and other substances in the somatic cells will also seep out, resulting in a sweet and soft taste.
2. Scald with hot water before frying, or blanch the vegetables washed with boiling water first, and control the moisture.
3, stir-fry quickly, stir-fry vegetables quickly with fire, the time is not suitable for too long, and it is easy to be astringent when cooked; Vegetables need more oil, and less oil is also very easy to produce astringency; You can't add salt too early, and add seasoning when you are about to go out.
4, a small amount of rice vinegar or sugar can be added appropriately to reduce the bitterness.
Note: If you are tired of vegetables, you should eat something and supplement vitamins and methylcellulose. The stalk (purple part) of vegetables is an area where nutrients are stored, and the nutrients are richer than those of green leaves. Generally speaking, the fatter the vegetable stalk, the better the nutrients, and the taste of the whole vegetable is slightly better.