First, the principle of "frosted vegetables are especially sweet": Because vegetables carry out photosynthesis during the day and produce a lot of carbohydrates, the respiration of vegetables will be weakened when the temperature is low at night. Starch contained in vegetables will be hydrolyzed into maltase and converted into glucose under the action of amylase, which is easily soluble in water, so the taste of vegetables will be sweeter. It's not so much the sweetening of first frost as the protection of vegetables from freezing ~

However, not all vegetables will become particularly sweet after frosting. What vegetables are like this?

Second, which vegetables will become particularly sweet after frosting? 1, Chinese cabbage

Bai Juyi said: "Frost thick cabbage, severe frost." I didn't see the cabbage die, but I taught it to be sweet. "Later, people used cabbage to withstand the severe test of wind and frost and compared it to the indomitable and indomitable spirit of a noble person in a difficult and difficult environment. Fan Chengda, a poet, also wrote a poem: "It tastes like honey lotus root, and it is fatter to pick snow and tread on the ground. "The fermented grains here are Chinese cabbage, which is covered with snow and tastes fat and sweet. Frosted cabbage not only has thick leaves, but also tastes sweet and delicious, especially the innermost tender yellow cabbage core, which is crisp and sweet when eaten raw. The classic dish "Stewed Noodles with Chinese Cabbage and Pork" seems to be the most fragrant only in winter, not only because of the ice and snow and the sultry environment outside the window, but also because the fresh and sweet cabbage is the most essential protagonist. " A hundred vegetables are not as good as Chinese cabbage ",which has high nutritional value and affordable price. In the north, after the first frost, it is the harvest season of Chinese cabbage in late autumn and early winter. In the past, there were few varieties of vegetables in winter, and radish and cabbage were almost frequent visitors on the table in winter. The annual winter storage of Chinese cabbage has become a childhood memory of many people. Even now, some elderly people will habitually buy more at this time and eat slowly in winter, and there is also a feeling that "there is food at home and there is no panic in my heart". 2. Little carrots

"There are sorghum in summer, white deer valley, and radish in the first frost". The radish produced by frost is not only not so spicy, but also crisp and juicy, and smells like My Sweetie. There is a folk saying that "October radish participates in ginseng". Eating radish in October of the lunar calendar is as beneficial as eating ginseng. Radish is rich in water, trace elements and a lot of vitamin C. In the cold and dry season of autumn and winter, eating more radish can not only promote fluid production and moisten dryness, but also help to stimulate appetite, help digestion, relieve cough and resolve phlegm, which is of great benefit to health. Juice pear, sun-dried radish side dish with unique flavor, or stewed with mutton, ribs, crucian carp, tofu, kelp, etc. Are very recommended ways to eat. Step 3: mustard

Mustard, also known as Chinese cabbage, mustard tuber and other different names, some varieties have wider leaves and some are narrower, which can be fried, made into soup or made into dried vegetables and pickles. Frost not only has no effect on the growth of mustard, but also makes mustard greener, wetter, less pests and diseases, and more comfortable to eat. Mustard is rich in carotene, vitamin C, and a variety of amino acids, calcium, phosphorus, iron and other trace elements, which helps to stimulate appetite, promote digestion and supplement calcium. 4. Spinach

Spinach has strong cold resistance and strong cold resistance. In spring, spinach can be said to be one of the earliest vegetables listed. In late autumn and early winter, spinach receives more sunlight and contains more nutrients such as lutein and chlorophyll. After frosting, the leaves of "Autumn Pineapple" are greener and thicker, and it tastes softer, smoother and sweeter. Many people like to remove the roots when they eat spinach. In fact, the red root of spinach also contains nutrients such as cellulose, vitamins and minerals, which tastes sweeter. Spinach is rich in dietary fiber, carotene, vitamin C, vitamin K, vitamin E, iron, potassium, calcium, phosphorus and other nutrients. Eating more spinach in autumn will not only supplement vitamins, but also help to clear away heat and moisten dryness. Because spinach contains oxalic acid, it is best to blanch it before eating, and then mix it cold, stir-fry, juice or make stuffing. 5, red oil cabbage moss (rudder)

Red oil cabbage moss, also known as purple cabbage moss, is a specialty of Wuhan, Hubei Province. Its green leaves, purple veins and flowers are golden yellow and the color is very beautiful. Because it was a tribute to the imperial court in ancient times, it was also called "Golden Palace Imperial Diet", which was praised by poems, saying, "Purple dried cream is crisp, yellow flowers are beautiful and snowy; Black pine fights for black and white, and is the same as Chu Zhongqiao. " Red rape has a charm that looks down on snow and frost. The colder the weather, the more elegant it looks. Like leek, red oil cauliflower can continue to grow and harvest after the fresh and tender stems are cut off. It is rich in calcium, phosphorus, iron, carotene, vitamin C and other nutrients, and the content of various vitamins is higher than that of Chinese cabbage and Chinese cabbage. You can stir-fry, stir-fry hot and sour, stir-fry bacon and so on. It tastes crisp, fragrant and tender, and there is no residue at all. After frosting, you can still eat the sweetness of fruit. The famous writer Chi Li once wrote in the article "If you haven't eaten begonia": "If you haven't eaten begonia, no matter who you are, no matter how famous you are as a world-class gourmet, no matter how many netizens and fans support you as a super gourmet, I have a kind suggestion: First, hurry up and try to eat begonia." 6. Uttar cuisine

Wuta cuisine is one of the main vegetables in winter in southern China. Its leaves are closely arranged and look like clusters. Because of its cool nature, it is also called "chrysanthemum dish". A dish can be eaten in a pot once, and it is also simple to eat. Fried garlic is the best. The leaves of Wuta cabbage are slightly bitter, but the sweetness of Wuta cabbage after frosting overwhelms the bitterness. Wuta cuisine has high nutritional value and is rich in amino acids, vitamins, dietary fiber, protein and carbohydrates. "Edible Materia Medica" records: "Wuta cuisine is sweet, flat and non-toxic. It can moisten the intestines and relieve constipation, and soothe the liver and benefit the five internal organs. " Proper consumption of Wuta cuisine not only helps the human body to supplement vitamins, but also helps digestion, which has many benefits. The first frost must occur at a very low temperature, and only in a pure environment will there be the first frost. In cities, due to serious environmental pollution and greenhouse effect, the first frost is almost invisible. Frosted vegetables can only be found in rural areas or remote mountainous areas.

In addition, the current vegetable planting technology is also changing with each passing day. All the year round, all kinds of fresh vegetables are constantly supplied in greenhouses, and the old saying that "frost eggplant can't be eaten" hardly works. In some areas, the real frost vegetable planting area is shrinking. People in the city, if given the chance, might as well taste the unique sweetness of frosted vegetables again and recall their childhood ~

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