The edible value of purple asparagus is undoubtedly also quite high. Purple anemone meat is tender and smooth. There are many ways to consume it, such as cold, stir-fry, stir-fry meat, juice, make soup, make dumpling filling, make hot pot material and so on. Purple back asparagus has the fragrance of chrysanthemum crown. Cold add a little sugar (garlic) taste better, by the major hotels, restaurants, supermarkets and the majority of urban residents love.

In addition, the purple back asparagus soaked in water is light purple-red, slightly sweet and sour flavor. Soaked in wine or water can be made into medicinal wine or health tea, with the effect of clearing heat and detoxification, cooling the heart and moistening the lungs. These two cooking methods of Zi Yunying can mask the flavor of Zi Yunying and make it a favorite food, which is worth learning. In addition, there are many ways to change the flavor of purple back asparagus to suit people's tastes, which requires continuous learning and improving one's craftsmanship. Purple back asparagus is a medicinal and nutritious food, but not everyone can accept its unique flavor. What can you do to make it healthy and enjoy the flavor at the same time? The following two ways to make purpleback asparagus may answer your question.

To make purple horseradish and jujube soup, prepare some jujubes, ginger, mushroom and purple horseradish, wash the purple horseradish and cut it into segments, and then cut the mushroom into julienne strips. Cut the ginger into julienne strips, wash the jujubes and put them into a pot to cook for half an hour, then boil oil in the pot, put down the julienne strips of ginger, add the purple-backed asparagus and apricot mushrooms and continue to stir; add the jujubes which have already been cooked, and then add some boiling water. If the water does not cover the ingredients, boil and cook for about ten minutes, then you can add some salt, stir well and serve.

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