Basic Introduction to Wild Bitter Vegetables in Taishun
Wild Bitter Vegetables: According to Li Shizhen (Compendium of Materia Medica), people from the south were known for harvesting tender vegetables. Steamed and served as a dish, it has a slightly bitter taste with a hint of aged sauce, hence the name 'bitter vegetable'. Kucai is a large family of plants in the Asteraceae family, including more than ten species such as Kucai, Lettuce, Kujicai, and Chicory. There are various aliases recorded in ancient books, and the multitude of aliases shows people's appreciation for it. It can be used as a dish to accompany rice, cooked soup to satisfy hunger, and used as medicine to treat illnesses
What is the nutritional value of wild bitter cabbage in TaishunAccording to scientific analysis, bitter vegetables contain various components such as mannitol, wax alcohol, choline, and alcohol. But although bitter, after processing, it has a unique flavor when consumed. Fresh and tender bitter vegetables, root removed, washed and blanched, kneaded to remove bitter juice, or sun dried, cooked with lard, or stir fried with sesame oil or chili peppers, all promote appetite. Using it as medicine can treat various diseasesWhat are the product characteristics of Taishun wild bitter cabbageThe bitter vegetables produced in Taishun County are wild bitter vegetables that are pollution-free in mountainous forests and seas at an altitude of over 800 meters. After scientific formula and precise processing using Weitong technology, dried bitter vegetables can be formed. Its taste is slightly bitter, sweet and refreshing, and it is often consumed to clear heat and detoxify"Er Ya · Shi Cao 13", "Tu, Ku Cai". Kucai is a perennial herbaceous plant that grows naturally in the field, belonging to the Asteraceae family. In the Book of Songs, Guofeng, and Guofeng, there is a saying that goes, 'Who says tea is bitter, its sweetness is as sweet as shepherd's purse?' In the Book of Songs, Guofeng, and Guofeng, there is a saying that goes, 'Picking tea leaves is like firewood.' In the Book of Songs, Daya, Mian, there is a saying that goes, 'Sweet tea leaves are like malt.' It is generally believed that the term 'tea' in these poems refers to bitter vegetables. The characteristic of bitter vegetables recorded in Lu Ji's "Mao Shi, Grass, Trees, Birds, Beasts, Fish Commentary" from the Wu Kingdom of the Three Kingdoms is that they grow in mountain fields or swamps and taste sweet and crispy after frost. Li Shizhen of the Ming Dynasty recorded in Volume 27 of his "Compendium of Materia Medica" that in early spring, seedlings grow with hollow stems. When broken, white juice flows out, and yellow flowers resemble wild chrysanthemums. Their seeds are covered with white hairs and can sway with the wind. Kucai is the original meaning of tea, with a bitter taste that turns sweet after frost, hence it is called "sweet as shepherd's purse" or "sweet as honey tea"
Tasting and Eating Methods of Taishun Wild Bitter Vegetables
Soak in boiling water for 10 minutes or water for about half an hour to make soup or stir fry, and can also be served cold