Alfalfa comes from Iran and, as the name suggests, produces purple flowers. Alfalfa was introduced to China during the Western Han Dynasty, and its main use is to make hay fodder or used as pasture. South alfalfa is also called alfalfa cabbage, the flower is golden yellow, more suitable for people to eat than alfalfa, the market common golden cauliflower generally refers to the south alfalfa.
Alfalfa is rich in nutrients, is very ideal for livestock feed, has the title of "king of pasture". Which is rich in a variety of vitamins is also good for the human body, when dealing with the abandonment of the rhizome, leaving the leaves, to make the dish taste tender, rich in nutrients, is a delicacy in the spring.
What are the nutrients in alfalfa?
Data from the Chinese Food Composition Table shows that every 100 grams of alfalfa contains:
90.2 grams of water, 5.0 grams of protein, 0.7 grams of fat, 2.9 grams of carbohydrates; it contains a variety of vitamins, including Vitamin B10.02 mg, Vitamin B20.17 mg, Vitamin C102.0 mg, Vitamin E2.82 mg. carotene 5.49 mg; also contains a variety of minerals, including calcium 112 mg, phosphorus 22 mg, sodium 26.2 mg, iron 2.8 mg.
Overall:
Alfalfa is 90 percent water and low in energy. Alfalfa has five times the protein content of cabbage and 1.5 times the protein content of broccoli, which is relatively high among vegetables, and its fat content and carbohydrate content are low. Alfalfa contains a variety of vitamins and minerals, especially vitamin C and carotene. The content of vitamin C is seven times that of tomatoes, two times that of broccoli, and comparable to that of colored peppers. Alfalfa contains more carotenoids than carrots, which can be synthesized in the body as vitamin A. Alfalfa is also a natural source of vitamin K1, which is known to promote blood clotting. How to eat alfalfa
Alfalfa is a common ingredient in the south of China, and because the root has a rough texture, people consume it by taking only its young shoots. There are many ways to make alfalfa, steamed with flour, stir-fried or cold.
The name for alfalfa varies from region to region, and the dishes made with alfalfa are also different. Shanghai has "wine fragrant grass head", Jiangsu has "mussels gold cauliflower", Jiangsu has "grass seed rice cake", at first glance seems unrelated, in fact, are made of alfalfa, and rich in local characteristics. The next step is to introduce you to the practice: wine incense grass head
Take alfalfa shoots, soaked in water and washed and drained. Pour oil in the pan and heat, add alfalfa buds, stir fry until the tender shoots volume reduced, add the right amount of salt, sugar and white wine stir fry evenly, stir fry until the alfalfa water can be turned off the fire, add a little monosodium glutamate, out of the pot.
Mussels golden cauliflower
Fresh mussels take out the mussels, salt and wash off the surface mucus, wash and marinate with cooking wine, green onion and ginger, salt for half an hour. Marinate and cook for half an hour, cut into slices. Heat oil in a pan, add alfalfa shoots and mussels and stir-fry, add the right amount of salt, soy sauce and sugar to taste, pour a little high white wine and stir-fry evenly can be removed from the pan. Pour oil in a pot, add bacon and stir-fry until browned, add alfalfa and stir-fry, add a little wine and salt when the alfalfa becomes bright green, add the right amount of water, add the rice cake strips and stir-fry evenly, and cook for a while can be removed from the pot for consumption. Do stuffing
Wash and blanch alfalfa sprouts, squeeze out the water and mix with ground meat, green onions and ginger into a filling, which can be used to wrap dumplings, buns, and is also a common way of eating.