What vegetables do southerners call green vegetables?

What vegetables do southerners call green vegetables?

As we all know, vegetables are rich in nutrition and are very beneficial to the human body, so eating more vegetables is good for the body. I'll go with you to see what vegetables southerners say.

What vegetables do southerners talk about? 1 Southerners talk about green leafy vegetables. Different regions also have different views. For example, Cantonese people think that kale and Chinese cabbage are vegetables, and they are best cooked and eaten. Friends in Jiangsu, Zhejiang and Shanghai think that green vegetables are Shanghai dishes, so fry them. In Sichuan and Chongqing, there are many kinds of vegetables, such as pumpkin seedlings, pea tips, purslane and other wild vegetables, which can prevent cold. Generally speaking, southerners think that green vegetables must have green leaves.

In the eyes of southerners, beef noodles must be eaten with two dishes.

As a southerner, I have said to the owners of northern restaurants all over the country countless times with luck: "Let's have another green vegetable!" "

Looking at those slightly confused eyes, the Lanzhou brothers set out a plate of fried lilies, the Xinjiang guy asked me if I wanted to eat fried cabbage, and the Beijing brothers even recommended green beans, broccoli and Chinese cabbage ... The Northeast brother gave me a popular science sentence: "You don't call it a green vegetable, it's called a green leaf vegetable!"

Even in the vast southern region, the definition of "green vegetables" is quite different-

In the eyes of residents in Baoyou District, Shanghai Green is the most typical. People in Guangdong and Guangxi prefer Chinese cabbage and kale. People in Yunnan like bitter vegetables. Wuhan people recognized Hongshan Flower Town as the best in the world. Chengdu people listed "peas, red vines, radishes and vines" on the spot ...

Obviously, Sichuanese broke the rules and sold lovely vegetables.

In the eyes of northerners, "green vegetables" are almost equal to all vegetables, regardless of lettuce, spinach, broccoli, eggplant, radish and green beans; But for southerners, the laurel of green vegetables belongs only to those green stems and leaves that are "proud of vegetables".

Different southern regions have their own "vegetable confidence".

0 1, Shanghai green, spring on the dining table in Jiangsu, Zhejiang and Shanghai

People in the postal area have always been "fundamentalists" of vegetables.

Don't say that cabbage, beans and broccoli are not green vegetables, even spinach, lettuce and oily wheat vegetables should be hesitated. In Jiangsu, Zhejiang and Shanghai, the standard green vegetable template belongs to Shanghai Green. In addition, Chinese cabbage, small green vegetables, baby vegetables and chicken hair vegetables also belong to the category of green vegetables.

The green leaves and milky stems are fat and big, and they are beautiful Shanghai green.

The summer in the south of the Yangtze River is hot and dreary, and only a dish of vegetables at the finale can announce the successful conclusion of the banquet. The most refreshing and simple way is to add nothing but water, salt and vegetables. A bowl can dispel the hot air all day and soothe every "Jiangnan stomach".

More common is stir-frying. Cooking is delicious, there is no secret, as long as there is more oil. Wang Huo is wide in oil. Stir-fry the pan quickly. The food hasn't tasted back yet. The crisp bright green is still maintained, but the body is already on the plate.

Vegetables should be fried with wok gas, while keeping the oil green and shiny.

The chef is in a good mood and will add some rotten skin or mushrooms. Tofu is a specialty of Fuyang, Zhejiang, and it is famous in Zhejiang, Shanghai and Jiangsu. The skin of tofu is tender, smooth and as thin as cicada's wings, which just matches the crisp and refreshing feeling of green vegetables. Mushrooms, too, are tender and fragrant, just making up for the dullness of vegetables.

In the areas of Hangjiahu and Ningshao, which are famous for their thick oil and red sauce, green vegetables can't escape the fate of being black and ugly-"copying green vegetables with sauce" is a practice with Wu characteristics.

"Kao" is a dialect of Wu dialect, which can replace the meaning of burning, boiling and frying. Stir-fry vegetables in oil pan, add bean paste and boiling water, turn to low heat and cook for a few minutes until the vegetables are soft and discolored, then take them out of the pan. Such "Kao" vegetables are soft and rotten, and the color is yellow and black. It is absolutely impossible to say that they are beautiful, so they are rarely seen on the dining tables of restaurants and city people. Only when you go to a local rural family or a local restaurant can you eat it occasionally.

Sauté ed rapeseed with mushrooms, but you can't see the elements at all.

Although it doesn't sell well, the sweetness of bean paste forced into the dish can actually make ordinary vegetables taste delicious. Abandoning the sweetness and crispness of vegetables, we must cook them in a dark and ugly pot with sauce, which can be regarded as the vegetable Versailles of Jiangnan people.

02. Chinese cabbage can best represent the hearts of Cantonese people.

People in Fujian and Guangdong eat green vegetables, which are lighter than those in Jiangnan, but more fragrant, fresher and more creative.

In southern Fujian, people love to eat lard and lard residue, and the local dialect calls the oil residue "barbecued pork rice". Stir-fried pork with lard is the follow-up of the picnic instruction "cooking vegetarian dishes with meat oil" Even if there is only one bowl of vegetables, you can eat two bowls of rice.

Fried heart with lard residue can best explain the concept of "frying vegetarian dishes with meat and oil"

In Guangdong, among all kinds of "green vegetables" recognized by the old people, such as lettuce, baby cabbage, chicken feathers, kale, etc., the Chinese cabbage is a well-deserved king.

Guangdong cabbage is moss extracted from green vegetables, similar to Wuhan cabbage. It's just that Guangdong cabbage is widely produced in southern regions with warm climate, such as Guangdong and Guangxi, and its growth cycle is short, and it can harvest 9- 10 crops a year, so Cantonese people can eat this dish all year round.

The cabbage heart in Guangdong

People in Guangfu eat green vegetables, which fully reflects the simplicity of the road. Boiling shredded pork is a common cooking technique in Cantonese cuisine. Add some oil and salt to boiling water, blanch the dish until it is just raw, and then pour seasonings such as soy sauce and sugar on it, and a simple boiled dish is ready. Lettuce in oyster sauce is similar to Chinese cabbage. After the vegetables are cooked in water, pour in oyster sauce. This is obviously the best way to keep the crispness and sweetness of the dishes.

Shang Tang is also a typical Cantonese dish. Soup is different from broth and thick soup. Clear color and delicious taste. It is just a way to keep vegetables fresh without increasing the burden. Spinach, baby cabbage and amaranth can all be served with soup, and Chinese cabbage is no exception. With preserved eggs, salted duck eggs, western ham and other side dishes, the original sweet and crisp Chinese cabbage has more flavor.

The most typical thing is to serve baby dishes in soup.

People in Guangfu especially like to eat Cai Tong. Lettuce is Ipomoea aquatica, with green color and hollow stems. It tastes slippery and sticky. Although cooking is the most refreshing and suitable of all vegetables, it is too lonely to cook all the time. Guangdong people's brains are wide open and spinach is fried with fermented bean curd.

Garlic spinach

Salty and delicious fermented milk will be hung on the leaves and stems of spinach, which only adds some flavor to the original humble vegetables.

03, Wuhan people: Hongshan cuisine, the first in the world!

In early spring, a friend from Wuhan visited, holding a big gift box in his hand and opening it. Isn't it the vegetable cabbage that Jiangnan people often eat? Is it worthwhile to send it all this way? The friend proudly said:

"This is not an ordinary vegetable, but a Hongshan vegetable garden!"

Hongshan Caitai (tái) is the elder sister of Wuhan Vegetable Festival. Hongshan Caitai and Chinese cabbage are close relatives, but after years of artificial cultivation and domestication, today's Hongshan Caitai has a purple color and a crisp texture.

Hongshan caitai

Every year in June 5438+ 10, frost flowers bloom in China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China. The most precious cabbage in Wuhan is mainly produced in a small area around Baotong Temple in Hongshan, which is really not metaphysics. Someone tried to move the Chinese flowering cabbage to other places to plant it, but it couldn't be planted.

It is best to fry the bud with lard and bacon, add a little dried red pepper, and the bud is crisp and juicy. No wonder Su Dongpo is willing to go to Baotong Temple three times for this bud!

Fried cauliflower with bacon.

04. Pea bumps are the apex of Sichuan people's hearts.

In addition to the common seasonal vegetables such as Shanghai greens and mustard greens, which are widely eaten in southern China, there is also a more "advanced" and "tender" gourmet vegetable: rolled radish buds, red vines, pumpkin vines, peas and so on. Each of them seems to be selling.

Stir-fried sweet potato tips

In fact, whether it is "bumpy" or "rattan", it is the leaves of root vegetables such as sweet potatoes and pumpkins. Every year when the season comes, the leaves of these root vegetables begin to become crisp and delicious. Sichuanese pinch the tender part and use it for cooking and cold salad. It tastes wonderful.

Among them, the most cherished vegetable is pea, which grows in the heart of Sichuan people.

Pea bumps in Sichuan.

Pea is precious not only because it is only listed in the twelfth lunar month, but also because it is the softest part of pea stems and leaves. Dianer vividly describes the trembling care of the sharpest pea.

Sichuanese who are good at cooking will naturally not waste precious peas, whether they are used for cooking, making noodles or making soup. Stir-fried peas with garlic, stir-fried peas with bacon, stir-fried peas with clear soup and hot pot, Dandan Noodles with peas, and so on.

Sprinkle some peas on the noodles, absolutely!

Especially on the Chinese New Year dinner table, peas can't be missing. Crispy meat and peas on the hot pot table meet in the New Year's finale soup. Crispy meat tastes thick and oily, and peas are fresh and crisp. Without this bowl of "pea crisp broth", Sichuanese would probably think that there is a corner missing from the dinner table of this New Year's Eve. Therefore, it is no exaggeration to say that peas are the softest and freshest idea of Sichuan people in winter.

Of course, in Sichuan, eating hot pot is naturally essential.

In fact, he is not only from Sichuan. Vegetables are all ingredients that grow on the tip of southerners' hearts. They are hung on the lips and written on the eyebrows, and they are also homesickness for self-comfort when they are in the north.

What do southerners mean by vegetables? 2. Is what northerners understand the same as what southerners say?

A big appetite, big steamed bread, of course, the reference must be the small steamed bread in the south. In the eyes of this Shandong girl, the steamed bread in the south is really too soft and too small. Eating out, steamed bread is not enough, and I am afraid that the jokes of southern waiters are too ugly, so I chose a compromise. There is not enough steamed bread, and the rice is together. After talking about staple food, let's talk about vegetables in the south.

When it comes to vegetables, southerners think of green leafy vegetables. If you don't believe this question, you can ask the southerners around you, at least that's what my mother-in-law answered me, and she also listed green leafy vegetables such as Shanghai green, small rapeseed, sweet potato leaves and pumpkin leaves. In their concept, vegetables are vegetables with green leaves. On the dining table of southerners, there are no green leafy vegetables at every meal, and eating meat is not fragrant.

I still remember one time, my mother-in-law specially made a whole table of green leafy vegetables, and plates of green leafy vegetables were placed on the table, which made me lose a few pounds without eating meat for a long time. From that moment on, I understood why there are more thin people in the south than fat people.

When it comes to vegetables, northerners think of potatoes, radishes and eggplant ... How about that? When you think of these dishes, you think of all kinds of stewed ribs, right? As a northerner, I really don't know how to stew ribs with these green leafy vegetables. Just put a pure green leafy vegetable on the table to appetize. The whole table is full of green leafy vegetables, which northerners really can't accept.

I still remember when I was in college, a northern roommate secretly cooked braised pork in the dormitory. As a result, my southern roommate came back and said that one braised pork was not enough. I was cooking a dish. So the northern roommate made a cold shredded potato, and when the southern roommate came back from the shower, he saw that there was no fried wheat and pumpkin leaves. All he saw was a plate of shredded cold potatoes, so his southern roommate silently withdrew from the dormitory and went to the canteen to find something to eat.

There is no common goal, no common goal, but my northern roommate didn't fully understand what my southern roommate meant. From then on, everyone went out to eat. As long as there are green leafy vegetables on a table, everyone knows that my roommate in the south must have ordered them.

What vegetables do southerners call green vegetables? 3. Nutritional value of vegetables.

1, carbohydrate

Carbohydrates contained in vegetables include starch, sugar, cellulose and pectin. Root vegetables contain more starch, such as potatoes, yams, lotus roots and sweet potatoes. The carbohydrate content can reach 10%~25%, while the starch content in ordinary vegetables is only 2% ~ 3%. Some sweet vegetables contain a small amount of sugar, such as carrots and tomatoes.

Vegetables are an important source of dietary fiber (cellulose, hemicellulose and pectin). Leaf vegetables and stem vegetables contain more cellulose and hemicellulose, while pumpkin, carrot and tomato contain a certain amount of pectin.

2. Inorganic salts and trace elements

Vegetables contain a certain amount of inorganic salts and trace elements, especially sodium, potassium, calcium, magnesium and phosphorus, which can not only supplement the needs of the human body, but also play an important role in the acid-base balance of the body. The vegetables containing more calcium mainly include cowpea, spinach, rape, Chinese cabbage, potherb mustard, amaranth, coriander, potato, shepherd's purse, celery, leek and tender peas. Vegetables containing more sodium mainly include celery, Malantou, pickled mustard tuber and chrysanthemum morifolium. Vegetables containing more potassium mainly include fresh bean vegetables, peppers, pickled mustard tuber, mushrooms and shiitake mushrooms.

Vegetables also contain a certain amount of trace elements, mainly iron, copper, zinc, iodine, molybdenum and so on. Among them, vegetables with high iron content mainly include shepherd's purse, celery, coriander, water chestnut, Chinese cabbage and other green leafy vegetables; Vegetables containing more copper include taro, spinach, eggplant, fennel, shepherd's purse, onion and Chinese cabbage. Vegetables with relatively high zinc content include Chinese cabbage, radish, eggplant, pumpkin and potato.

It is worth noting that most vegetables contain high oxalic acid and dietary fiber, which affects the digestion and absorption of inorganic salts and trace elements and has low nutritional value. Vegetables with high oxalic acid content mainly include spinach, water spinach, amaranth, water bamboo, fresh bamboo shoots and onions.

3, vitamins

Vegetables are rich in vitamins, the most important of which are vitamin C and carotene. The contents of vitamin A and vitamin D in vegetables are not high.

Vitamin C is mainly distributed in leaves, flowers, stems and other tissues and organs with strong metabolism, which is parallel to the distribution of chlorophyll, that is, the darker the green, the richer the vitamin C content. Green pepper (the vitamin C content of green pepper is 144mg/ 100g, and persimmon pepper is 72mg/ 100g), cauliflower (6 1mg/ 100g) and potherb mustard (etc. Compared with leafy vegetables, the content of vitamin C in most melons, eggplants (such as cucumbers and tomatoes) and root vegetables is not high, but the utilization rate is relatively high because it can be eaten raw and will not be destroyed by the cooking process.

Carotene coexists with other pigments in vegetables. All green, red, orange and purple vegetables contain carotene, especially dark leafy vegetables, such as leeks, rape, celery leaves, radish seedlings, spinach and amaranth leaves. , and the content can be as high as 2mg per 100g of vegetables. Other vegetables with higher content include carrots and lettuce leaves.

Vegetables contain flavonoids, among which bioflavonoids belong to vitamins, which are similar to vitamin C and have antioxidant effect, and can protect vitamin C in vegetables from being destroyed. It is rich in green peppers, cabbage, garlic, onions and tomatoes.

4. protein and fat

The content of protein in vegetables is very low, about 1%~3%. The content of lysine and methionine in protein is low, and its composition does not meet the needs of human body. Most vegetables contain almost no fat.

5. Aromatic substances and pigments

Vegetables contain a variety of aromatic substances, and their oily volatile compounds are called essential oils. The main components are alcohols, esters, aldehydes, ketones, hydrocarbons and so on. Some aromatic substances exist in the state of sugar or amino acids and need to be decomposed into essential oils (such as garlic oil) under the action of enzymes. Aromatic substances give food fragrance, stimulate appetite and are beneficial to human digestion and absorption. Vegetables contain a variety of pigments, such as carotene, chlorophyll, anthocyanin, lycopene and so on. Make vegetables colorful, which not only helps to cook side dishes, but also helps to stimulate appetite. As vegetables are an important food in human diet, the choice of vegetable varieties is directly related to the quantity and quality of nutrients in daily diet. Nutritional classification of vegetables. Class A vegetables represent the nutritional quality of plant food, so leafy vegetables and wild vegetables should occupy a certain proportion in the daily diet, preferably reaching 50% of the vegetable intake.