As the saying goes, "Frosted vegetables are delicious", why is frosted cabbage better?

As a home-cooked dish, cabbage can be eaten all year round, but its taste is quite different. Winter cabbage is more delicious than autumn cabbage, and autumn cabbage is more delicious than spring and summer cabbage. Isn't there a saying that frosted vegetables are delicious? Do you know why frosted cabbage is delicious?

Cabbage tastes good and has low calories, so it is very popular with the public. Especially after frosting, the starch itself is hydrolyzed into soluble sugar through the test of low temperature, which improves the freshness and sweetness of the taste, so the taste is much better. In fact, not only Chinese cabbage tastes delicious after frost, but also radish. After the first frost, its amylase will be converted into water-soluble sugar, such as glucose, which will increase their sugar content, especially.

The first kind, spinach. Spinach itself will be astringent. After frosting, the sweetness will be improved and the astringency will be significantly reduced. Leaves will also thicken and taste fat and sweet. At this time, spinach is suitable for cold salad after scalding.

The second kind, radish. Mainly refers to the green radish, the frosted green radish, which becomes sweet after frosting, and the spicy taste is not available before. At this time, the radish can be eaten as fruit, crisp and sweet.

The third kind, broccoli. After frosting, broccoli will become tender and delicious, but the bugs in the same flower will also hide many bugs, which need to be cleaned carefully.

Fourth, lettuce. This season is also the season when lettuce is on the market in large quantities. Lettuce is hardy. After frosting, the bitter aftertaste is gone and there is more water. It tastes crisp, even if it is fried, it is delicious.

In fact, in addition to the above vegetables, there are our common cold-resistant vegetables, such as Shanghai sea cucumber, lettuce, coriander, mustard, etc., which will become fresh and refreshing after frosting, and fruit persimmon, which was originally very astringent, will become thin and sweet after frosting, and its color will become bright.