What exactly are the green vegetables that people in the South refer to?

Author: Fluent

Recently, such a picture has been circulating on the Internet, and many interesting discussions have been generated around this topic.

Some northern friends will use "green vegetables" to describe green leafy vegetables. In my opinion, only the No. 2 vegetable in the picture is called green vegetables. However, this is just a different name for ingredients in different regions. I also know that many places call it "rape" or "Shanghai green".

As one of the most common vegetables in my country, the cooking variations of green vegetables are not as many as those of cabbage, and the taste and aroma are not as rich as fruits and vegetables such as tomatoes and cucumbers, but there is a "good partner" that can make it more delicious, and that is the natural changes in seasons.

As the temperature drops, frost and snow become common sights in farmland. Although many vegetables will be affected by frost and snow, some cold-resistant vegetables can grow in adverse conditions and become more delicious after frost. Radishes, lettuce, and greens taste sweeter after frost, while peppers become softer and have a worse taste after frost.

Most green leafy vegetables contain starch, and some vegetables taste bitter because they contain glucosinolates, which are usually bitter. After being hit by frost, on the one hand, the low temperature delays the synthesis of glucosinolates in the vegetables, reducing the bitterness to a certain extent . On the other hand, the starch in the vegetables is hydrolyzed into maltose under the catalysis of amylase, and then converted into glucose through the action of maltase, so the vegetables taste sweeter after being hit by frost .

In addition, in a low temperature environment, the cells of the green vegetables themselves will also be frozen, and the sugar, amino acids and other substances in the cells will seep out from the inside to the outside, causing the green vegetables to taste sweet. However, not all vegetables are suitable for "being hit by frost." Common cruciferous vegetables will be sweeter and taste better after being hit by frost. However, for Solanaceae vegetables, the skin will become wrinkled and wilted after being hit by frost, which is not only difficult to store, but also has a worse taste and no sweetness.

If we freeze vegetables in the refrigerator, will it have the same effect? ​​Of course not . Although the temperature is low, there is no frost on the surface of the leaves, and the vegetables will not become sweet. In fact, not only vegetables become sweeter after being frosted, but many fruits also taste better after being frosted, such as persimmons, grapes, oranges, etc. The low temperature increases the glucose content of the fruit itself, making it taste sweeter.

Frosted vegetables are also delicious when stir-fried. Today, the editor of Micro Diet Therapy will share a classic dish of vegetables with oyster sauce and shiitake mushrooms .

Materials

5 mushrooms, 3 green vegetables, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a little salt, some onion and garlic

practice

◆Wash the greens and mushrooms

◆ Break the greens and slice the mushrooms

◆Blanch the greens for 30 seconds and drain

◆Shiitake mushrooms contain oxalic acid, so blanch them for 2 minutes before removing them

◆ Heat the oil and sauté onions and garlic, add mushrooms and stir fry

◆Add vegetables and stir fry

◆ Add a spoonful of soy sauce, a spoonful of oyster sauce, and a little salt

◆ Stir fry evenly and serve