Most people say it was in the Western Jin Dynasty, because the emperor respected Tao and despised Buddha. One day, an imperial envoy visited Baima Temple, and the monks in the temple had to pick wild vegetables to entertain them because they were poor. Because it was sticky and slippery, the imperial envoy thought that the monks were unruly and cooked with lard, so the abbot had to lie that it was imperial food for the emperor, hence the name; It is also said that Taoist priests accidentally picked wild sunflower in the stream when they were enlightened in the deep mountains. After eating it, I was refreshed and refreshed, so I invited the emperor to enjoy it and became an important food in the court.

There is also a saying that the varieties eaten in Taiwan Province Province today were imported from Thailand by China farmers, and were designated as imperial meals by the Thai Palace, so they were called "palace dishes". No matter which statement you think is the most reasonable, it shows that this is a healthy vegetable worthy of praise.

Calcium nutrition does not lose spinach! The young crops, fresh tips and fat leaves of court food are all edible. It tastes smooth and tender, with a special mucus and earthy smell. Not everyone likes it, but it is less sick, less worms and heat-resistant. No pesticide is needed when planting, and it grows rapidly, so it is becoming more and more popular. Its mucus contains polysaccharide, and the contents of calcium, phosphorus and iron are high. Palace cuisine with a weight of100g contains calcium168mg without spinach. Protein, vitamins A and C are also considerable and have high nutritional value.

Almost all court dishes can be prepared except 12 and 1 in the severe winter and the summer heat in July and August. It is produced in Erlun, Lunbei, Yunlin, Dalin, Minxiong, Shuishang, Xikou and Cao Lu of Chiayi New Port. There are broad-leaved, thin-leaved, purple-green and other varieties, of which thin-leaved green is the most common in Yunlin and broad-leaved green is more common in Chiayi. Planting in March can be harvested in five weeks, and the production period is from April to 10. Especially in typhoon season, it is a leafy vegetable that can be listed quickly to stabilize vegetable prices.

Because Kung Pao vegetables are healthy, they look beautiful, green and thick, and they can climb or roll up. Many people can grow them at home and even be hedgerows. Most of the palace dishes we eat are at the end of the stems and leaves of 15 to 20 cm. Don't uproot them!

If you choose in the market, the secret is of course "tender" as the best policy, and there are more tender parts with shorter stems. As for mucus and earthy flavor, in fact, as long as it is scalded before cooking and seasoned with garlic, ginger or sesame oil, its smell and taste can be changed. Children must not miss healthy and nutritious vegetables because they taste strange!

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