Vegetables and dishes

A whole set of green vegetables and dishes

China is called "the kingdom of cooking" because of its comprehensive vegetables and dishes. Whatever you like, you can call it delicious food, but you need some skills to make it. Share the complete list of vegetables and dishes below.

1 Introduction to Vegetable Variety Collection

First, the product organ classification of green vegetables

The product organs of vegetable plants are divided into five categories: roots, stems, leaves, flowers and fruits, so they are also divided into five categories according to the classification of product organs.

1, root vegetable. The edible organ of this radish is fleshy root or tuberous root.

Fleshy root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.

Root vegetables: potatoes, pueraria lobata, etc.

2. Stems and vegetables. The edible parts of these vegetables are stems or deformed stems.

Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.

Above-ground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.

3. Come at night. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.

Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.

Beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.

Onions, leeks, turnips and fennel.

Bulb vegetables: onion, garlic and lily.

4. Cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.

5. Fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.

Eggplant: Eggplant, tomato and pepper.

Pods: beans, kidney beans, anal beans, kidney beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.

Candied fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd, snake melon, and fresh melons such as watermelon and melon.

Second, the agricultural ecological classification of green vegetables

According to the classification of agricultural ecology, this classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. Although there are many classifications, they are more practical.

1, Chinese cabbage. These vegetables are cruciferous plants, including Chinese cabbage, Chinese cabbage, leaf mustard, cabbage (cabbage), cabbage, cauliflower, cabbage and so on. Most of them are biennial plants, which forms product organs in the first year and blossoms and bears fruit in the second year.

2. Straight roots. This kind of vegetables should be declared as edible products with rich meat, including radish, turnip, root mustard, carrot, root beet and so on. Most of them are biennial plants, just like Chinese cabbage.

3. Solanum fruits. Mainly eggplant, tomato, pepper and other annual plants.

4, melons. Mainly cucumber, wax gourd, pumpkin, loofah, bitter gourd, gourd, watermelon and melon. Mature seeds of watermelon and pumpkin can be fried or made into snacks.

5. beans Leguminous vegetables, edible products. Mainly kidney beans, double beans, peas, broad beans, edamame, lentils and kidney beans. Kidney beans and kidney beans can be cultivated with or without scaffolds. Both pea sprouts and broad bean sprouts can be eaten.

6. Onions and garlic. These vegetables are Liliaceae plants, mainly biennial plants, such as green onions, onions, garlic, leeks, etc., which are propagated by seeds or asexually.

Introduction to the encyclopedia of green vegetables. The above is average. I gave you a detailed description of the classification of green vegetables from two aspects, and also briefly talked about representative vegetables to emphasize. Vegetables, as one of the essential ingredients for our daily nutrition, vitamins and food and clothing, are very important to us, but when choosing vegetables, we should choose the one that suits us.

Green Vegetables Among vegetables, green leafy vegetables have the highest nutritional value in terms of the types and quantities of vitamins provided. Green leafy vegetables can provide abundant vitamin C and carotene, and are also one of the important sources of vitamin B2. The calcium content of green leafy vegetables is also high. Generally, the utilization rate of calcium in green leafy vegetables is also good, but some green leafy vegetables have low utilization rate because they contain oxalic acid. In addition, green leafy vegetables are rich in iron and have high absorption rate.

(1) Chinese cabbage. Chinese cabbage is also called heading cabbage. Its heart leaves are white, tender, thin and delicious, and they are edible parts. Chinese cabbage is one of the important vegetables in autumn, winter and spring because of its storage and transportation resistance.

Because in autumn, winter and spring, Chinese cabbage is an important vegetable on people's table, even the main vegetable. Therefore, although the contents of vitamin C, B2 and calcium in Chinese cabbage are not very rich, they are still one of the important sources of vitamins needed by people. Chinese cabbage has a high zinc content, which is only a handful among vegetables. It is also rich in copper, manganese, molybdenum and selenium. Chinese cabbage can be divided into three types according to maturity: early maturity, middle maturity and late maturity.

(2) Chinese cabbage. Cabbage is also called cabbage, cabbage, cabbage and lotus. Its leaves are white and crisp. There are many ways to eat. It is cultivated all over the country. The nutritional value of Chinese cabbage is slightly stronger than that of Chinese cabbage, the content of vitamin C is obviously higher than that of Chinese cabbage, and the content of carotene is slightly higher than that of Chinese cabbage. Chinese cabbage also contains more trace element molybdenum, and the content of vitamin P is among the best in vegetables. Cabbage can be divided into three types according to the shape of leaf bulb: concentric cabbage, cabbage and pointed cabbage.

(3) rape. Rape is also called green vegetables and black and white vegetables. Its leaves are fresh and tender, which can be fried, boiled and pickled. Rape is planted all over the country. Rapeseed is one of the nutritious vegetables. The contents of carotene and calcium are high, and the contents of vitamin B 1, B2, PP, C and iron are also high.

(4) spinach. Spinach is also called red root vegetable. Its leaves and stems are green, tender and soft, suitable for raw food, cooked food and stuffing. It is planted all over the country. Spinach is one of the most nutritious vegetables.

It is high in carotene, vitamins B2, C, PP, iron and calcium. Unfortunately, spinach contains more oxalic acid, which affects the absorption of calcium and is not suitable for eating with other foods containing more calcium. The remedy is to scald spinach with boiling water first and remove some oxalic acid. Spinach can be divided into three kinds according to its leaves: sharp leaves, round leaves and big leaf spinach.

(5) Amaranth. Amaranth is one of the main vegetables in summer, which feeds on seedlings and tender stems and leaves. Some provinces such as Zhejiang and Jiangsu also specialize in feeding on their fat stems. Amaranth can be fried, cold or made into soup, and old stems can also be peeled and pickled. Cultivation is very common in the south.

(6) chrysanthemum. Artemisia selengensis is also called Artemisia selengensis and Artemisia selengensis. Its edible part is seedling or tender stem. It can be eaten cold or fried, and it tastes fragrant and refreshing. Cultivated in both north and south, it is listed in winter and spring every year. Chrysanthemum leaves are rich in carotene, vitamin B2, calcium and phosphorus. However, the stem of Artemisia selengensis contains less vitamins and minerals.

(7) water spinach. Water spinach, also called water spinach, is named after its hollow stem. With its tender leaves as the edible part, young stems can also be eaten cold. Water spinach is suitable for raw and cooked food. Of southern China. Water spinach is a kind of nutritious vegetable. The contents of carotene and vitamin B2 are high, and the contents of vitamin B 1, C, PP, calcium and phosphorus are also high.

(8) lettuce. Also called leaf lettuce. The leaves and stems are tender and crisp, and the taste is fragrant and slightly bitter. Mainly used for raw food, it is a common vegetable in western food. Tender lettuce contains less fiber. It is made of sugar and can be eaten. Lettuce is grown in every big city, and more in some areas. Lettuce is rich in nutrition. It contains more carotene, vitamin B 1, B2, calcium and iron.

(9) ladle. Pickled vegetables are also called oily vegetables. They can be fried and made into soup. Cabbage plants are short, with nearly round leaves, which are green or dark green. The leaves closer to the heart are lighter in color, changing from light green to yellow. There are many leaves, high water content and medium quality.

(10) celery. Celery is also called celery and huqin. This is a spicy vegetable with unique flavor. Petiole is its edible part. Celery petiole is tender and crisp, which can be fried and mixed. Apinic acid contained in celery also has the effect of lowering blood pressure. It is cultivated all over China. Celery can be divided into two types: native celery (China type) and celery (European type). This piano is divided into white and blue by color.

(1 1) coriander. Coriander is also called coriander and coriander. It has a special flavor and is one of the important spicy dishes.

Vegetables can be divided into leaves, roots, stems, flowers and so on. You can specifically talk about commonly used vegetables, such as leaves, roots, flowers, stems and so on. Vegetables have different nutritional components and contents in different parts of the same vegetable because of different edible parts, different colors and different growth periods. Vegetables can be divided into stem and leaf and root tuber.

The practice of frying rape with green vegetables 3

Cut off the roots of rape with scissors, and then put them in the basin and wash them twice!

Finally, put a pot of clear water and soak the rape for about 30 minutes. You don't have time to soak! However, if the bought rape looks dehydrated and dry, it must be soaked to make the dish full of water so as not to burn in the fire!

Take out rape to control water. ...

Boil a pot with high fire, add cooking oil to the pot, and pour all rapeseed when it smokes slightly.

Stir fry a few times and add a spoonful of salt.

Just keep frying until the rape leaves come down. The fire will be fried quickly, and it will be over in 2 minutes without covering the lid! It's not easy to make soup if it's fried like this, and the food tastes good!

it's over