Champagne, also known as toadstool buds, incense pile heads, big red banyan trees, and sinuous days, are the young buds of camphor trees. They are called "vegetables on the trees" and can be used for various dishes. It is not only nutritious but also has high medicinal value. Taro leaves are thick and tender, green leaves are red, like agate, jade, rich flavor, nutrient richness is much higher than other vegetables, as a banquet of luxury cuisine.
Can citrons eat more?
Do not eat too much. According to "Herbal Materia Medica," the article says: "The axillary buds are more dynamic and lively, and the meridians of the ten meridians and six internal organs make people faintly bloody. If pork and hot noodles are full, the meridians will also cover the meridians." Because it is hair, easy to move and consume blood, it should not be eaten. In addition, untreated toona sinensis buds contain higher nitrites, generally containing more than 30 mg of nitrite per kg of toona sinensis buds, and 55 mg of nitrite per kg of old leaves. If not treated before eating, eating more may cause food poisoning.
Citron Food Precautions
1, choose the texture of the most tender
The initial nitrate content of Toona sinensis was lower. With the continuous growth of Toona sinensis buds, the nitrate content was also rising. The more tender toads, the less nitrate there is, the less nitrite will be produced in storage in the future.
2, choose the freshest citron
After harvesting, a large amount of nitrate will be converted into nitrite during storage at room temperature, which poses a safety hazard. The so-called high content of nitrite in Toona sinensis is the reason for this. Therefore, if you eat fresh citron buds, it will not cause nitrite poisoning.
3, blanching to remove nitrate and nitrite
The citron can be boiled in boiling water for about 1 minute to remove more than two-thirds of the nitrite and nitrate, and it can also preserve the green color of the citron. Whether it's salad, stir-fry or fried squid, it's a good idea to savor it first, which can greatly increase the safety of citrons.
4, before freezing it
Toon is a seasonal vegetable, and many people like to freeze it and eat it for the first time. However, the taro must be boiled before freezing. The data from the study showed that after 50 seconds of blanching, it was not only safer, but also that vitamin C was better preserved. At the time of frozen storage for 2 months, the content of vitamin C in burned taro was equivalent to 71% of fresh produce, and only 35% of unheated taro. At the same time, whether it is color or flavor, it is more ideal for hot and frozen.
5, pickled buds longer time
After the citron has been preserved, the nitrite content will increase rapidly, peaking in 3 or 4 days (at 10% to 20% salt addition), and the content will far exceed the allowable standard. After salting, it can greatly reduce the nitrate content, thus reducing the risk of picking savory wolfberry. However, the safest method is to marinate the scented squid after one week and eat it after the nitrite content is reduced. Addition of vitamin C, tea and other ingredients can reduce the content of nitrite in pickling.
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