Which is better, day lily or Toona sinensis?

Toona sinensis is usually listed in March and April. Also known as Toona sinensis bud or Toona sinensis pile, different places have different names. Many people like to eat Toona sinensis, first, because it tastes quite crisp, and second, because it has a unique fragrance that arouses appetite. There are many ways to eat Toona sinensis. You can often see Toona sinensis scrambled eggs, Tofu Tofu and Toona sinensis cold sauce. On the dining table. Everything is delicious. Going to the vegetable market to buy Toona sinensis, many friends estimate that there are two varieties of Toona sinensis. A more intuitive way to judge is color, one is red leaves and the other is green leaves.

Although they all belong to Toona sinensis, Toona sinensis with red leaves and Toona sinensis with green leaves are still different. Many people don't understand the difference, so Bian Xiao will talk about it in detail. After knowing all about it, I guess I will know how to choose.

I. Toona sinensis

Toona sinensis with red leaves, also known as Toona sinensis with red oil, is more common in Anhui. The tender buds of this kind of Toona sinensis are seven to twelve centimeters long, with shiny surface, crisp texture, rich fragrance and rich oil. It is more suitable for frying, such as the famous Toona sinensis scrambled eggs, which is to choose Toona sinensis with red leaves.

Second, Toona sinensis with green leaves

Toona sinensis has no oil. Compared with Toona sinensis, the texture will be harder and the fragrance will not be so heavy. It is more suitable to eat cold, and the taste will be crisp enough. The nutritional value and efficacy of Toona sinensis with red leaves and Toona sinensis with green leaves are similar, but there is no need to entangle in this respect.

Next, I will tell you about the problems that need to be paid attention to when eating Toona sinensis.

1. Because Toona sinensis contains nitrite and nitrite, if Toona sinensis is tender, there is no toxin. Scalding can remove a large part of toxins, so the content is low. And those older Toona sinensis need to be cooked again. Don't forget this step before cooking.

2. Fresh Toona sinensis, especially Toona sinensis just picked from the tree, has little nitrite and can be safely eaten. When you go to the vegetable market to buy Toona sinensis, you must choose those Toona sinensis that look fresh and tender. Good ingredients are the premise of good cooking.

Some people like to freeze Toona sinensis and take it out to thaw at any time, but it is safer to blanch it before quick freezing.

4, many people have a misunderstanding, that is, after pickling Toona sinensis, they are used to eating for a while. I heard it's for more flavor. In fact, this is a very wrong practice. Toona sinensis will produce a lot of nitrite in the curing process, so it should be eaten as soon as possible.