Many wild vegetables can be eaten raw, but some of them can not be eaten raw, and need to be blanched when consumed. So, can you eat it raw? How to do more delicious and nutritious gray cabbage? One to understand it.
Can you eat gray cabbagegray cabbage (scientific name: Chenopodium album L.) for the quinoa family quinoa genus. It is also known as pink cabbage, gray stripes, gray grey cabbage, gray Sambucus, white quinoa, flooded quinoa, flooded rushes, drop quinoa, salt lettuce, etc., an annual herbaceous plant, growing in the field, wasteland, grasslands, roadsides and near the residence, China is widely grown throughout the country. Seedlings or young stems and leaves are harvested from April to July each year for food. Collection of young stems and leaves, into the boiling water pot blanch to wash away the bitter taste, can be cold, stir-fried into a variety of dishes. The whole herb can be used as medicine, sweet, flat, slightly poisonous. Ashwagandha, with the whole grass for food or medicine. Picked in summer, cut and dried or fresh.
ashwagandha production skills
ashwagandha in boiling water, drained, soaked in water for a while, and then add ginger and garlic stir-fry. Stir-fried ashwagandha has an aftertaste somewhat like amaranth, but the texture is more chewy than amaranth, which turns into puree once it is stir-fried. The freshness and sweetness, a bit like pea tips, but more than the pea tips of the freshness of the flavor of the thicker, but also more tender. In the ash greens, there is also an indefinable fresh flavor.
Contraindications to the consumption of ashwagandhaAfter taking this product, exposure to strong sunlight can cause solar dermatitis. Excessive consumption or lifting, and subjected to several hours of sun exposure can cause acute phototoxic inflammatory reaction, so that the skin will be red, shiny, tingling, etc.
ashwagandha's fitness
The general population can be eaten. Especially suitable for dysentery, diarrhea, wet sores, itchy rashes, poisonous insect bites patients
How to make greens delicious Cold gray greens practice one Ingredients: gray greens, refined salt, vegetable oil, green onions, garlic, Aji fresh soy sauce, carrots and pickles. Preparation: small onions cut into scallions, garlic peeled into garlic cloves and then minced into garlic, carrots and pickles cut into thin shreds. Practice: the treatment of ash greens slightly cut a few knives, put a clean large bowl, sprinkle with a moderate amount of refined salt, seasoned with a tablespoon of miso soy sauce, sprinkle with chopped garlic granules. Pour two tablespoons of oil into a frying pan and heat it up, add the peppercorns, and then pull out the peppercorns. Turn off the heat, pour in the chopped scallions and pop into the scallion oil. Then pour the scallion oil on the ash greens while hot, mix well and sprinkle with shredded carrots and pickled vegetables can be. Cold ashwagandha practice two Ingredients: ashwagandha 300 grams, ginger, garlic, dry chili, salt, monosodium glutamate, soy sauce, vinegar, each appropriate amount. Preparation: ginger cut into ginger, garlic pounded into mush. Directions: Put the treated ashwagandha on a plate. Take a small bowl of ground ginger, dried chili pepper, garlic puree with hot oil to cook out the flavor, put in monosodium glutamate, soy sauce, vinegar, salt seasoning can be poured on the ash greens. Cold ash greens practice three Ingredients: ash greens, garlic cloves, sesame oil, salt each appropriate amount. Preparation: garlic cloves minced garlic. Practice: put the ash greens on the plate after processing, and then put the garlic paste, sprinkle in the right amount of fine salt, a few drops of sesame oil, mix well and can be eaten. Reminder: Ashwagandha is a light-sensitive plant containing porphyrin-like substances, too much food or contact, and subjected to several hours of sun exposure caused by acute phototoxicity of the inflammatory response, so the skin will be red, shiny, mixed body tingling, itching, so Ashwagandha should not be consumed in excess of one time, after eating or contact with the sun should be avoided strong sun exposure. In addition, ashwagandha is divided into two kinds, can be edible leaf surface and back are green, and white powder, and the back of the leaf is purple can not be eaten.