What kind of vegetable is Asparagus corydalis? Have you heard of it? How to eat Asparagus corydalis

Asparagus is an important summer vegetable, mainly produced in Miaoli, Nantou, Hualien and Kaohsiung mountainous areas. It is a very cheap and natural wild vegetable, and it is also very safe to eat! It is rich in vitamins, minerals and other nutrients, and is known as a mountain delicacy "lean food". It is also one of the green vegetables with a high iron content. It is very popular in the market. Next time you want to eat some healthy green vegetables, try Asparagus!

Contents of this article

1. What is Asparagus corydalis?

2. How to eat Asparagus corydalis

3. How to store Agaricus lemaneiformis

What is Asparagus cochinchinensis?

Main production season: April to October

Other names: dried shrimp noodles, chrysanthemum vegetables, chayote seedlings (whiskers)

The appearance of Asparagus cochinchinensis is very easy to identify!

Graminoides agarica is actually the seedling of chayote, which will grow into fruits with special shapes when mature. It got this common name because the young leaves at the top of the stem look like the curled beard of a dragon. The official name is actually "Hayato melon seedlings".

Asparagus cochinchinensis is an important summer vegetable, mainly produced in Miaoli, Nantou, Hualien and Kaohsiung mountainous areas. Because of its strong vitality, it is not afraid of wind and rain, and does not need to be sprayed with pesticides or chemical fertilizers when planting. The planting cost is low and it can be harvested every day. It is a very cheap and natural wild vegetable, and it is very safe to eat!

Kaohsiung's Agaricus serrata is mostly grown in mountainous areas at an altitude of 600 to 700 meters.

Agaricus balsamifera is one of the important economic crops in Ji'an Township, Hualien.

Asparagus is rich in vitamins, minerals and other nutrients. According to the Food Nutrition Database, 100 grams of Asparagus contains only 24 calories and 2.3g of dietary fiber. It is known as a wild delicacy and is one of the green vegetables with a higher iron content. It is very popular in the market. Next time you want to eat some healthy green vegetables, try Asparagus!

How to eat Asparagus cochinchinensis

How to eat Asparagus cochinchinensis

1. Cold Asparagus

Ingredients: 200g of Asparagus corydalis, 10g of carrot, 1 red pepper, 5g of garlic, 5g of green onion, 3g of salt, 2g of MSG, 8g of chili oil, 8g of sesame oil.

practice:

1. Wash and cut the asparagus into sections. Peel and shred the carrot. Remove the stems and seeds from the red pepper and shred it. Wash and chop the garlic and onion.

2. Put the pot on fire, pour in an appropriate amount of water, add a little oil, salt, MSG, and sugar, and blanch the asparagus, carrot shreds, and red pepper shreds after the water boils. Take out and soak in ice water for about 2 minutes, then take out and drain.

3. Put the ingredients into a bowl, add a little salt, MSG, minced garlic, chopped green onion, chili oil and sesame oil, mix well and serve.

2. Stir-fry

Stir-fried Asparagus

Ingredients: 200g Asparagus corylifolia, some minced garlic (optional if you don’t eat spicy food), minced ginger, some salt

practice:

1. Peel off the tender shoots of Asparagus cochinchinensis, wash them, blanch them in water and set aside.

2. Prepare minced garlic and ginger.

3. Pour appropriate amount of oil into the pot, preheat for a while, add minced garlic and ginger, and stir-fry until fragrant.

4. Add the asparagus and stir-fry over high heat.

5. Sprinkle appropriate amount of salt before serving.

Fermented Bean Curd and Asparagus

Ingredients: 250g of Asparagus corydalis, 150g of lean pork, 50g of vegetable oil, 20g of sesame oil fermented bean curd, 10g of cooking wine, 10g of soy sauce, 10g of garlic, and 8g of water starch.

practice:

1. Wash the asparagus, remove the old stems and thick leaves, and break into small pieces. Wash the lean meat, cut into shreds, and marinate with 5 grams of cooking wine, soy sauce, and water starch for 10 minutes. Chop the garlic.

2. Heat the vegetable oil in a wok, add the shredded pork and stir-fry until loose, then place on a plate for later use. Use the remaining oil to fry the minced garlic until fragrant, then add the asparagus, add the fermented bean curd and cooking wine, then add the shredded pork and stir-fry evenly.

Stir-fried shredded chicken with asparagus

Ingredients: 100g chicken, 200g asparagus, 1 tablespoon shredded ginger, 1 tablespoon soy sauce, a little salt, 1 tablespoon wine, some sugar, some cooking oil, 1 tablespoon cornstarch, a little MSG.

practice:

1. Wash and cut the chicken into shreds, add a little cooking oil, soy sauce and cornstarch, mix well and marinate for about 15 minutes. Add the remaining cornstarch and water into a small half bowl for later use.

2. Blanch the asparagus and place on a plate. Heat oil in a wok over high heat. Add shredded ginger and stir-fry until fragrant. Add shredded chicken and stir-fry. Add a splash of wine and then add seasonings and stir well. Thicken with cornstarch, scoop up and place on the asparagus and it is ready to eat.

Fresh mushrooms and asparagus

Ingredients: 200 grams of asparagus, 150 grams of fresh mushrooms, 150 grams of lean meat, and appropriate amounts of oil, salt and other seasonings.

practice:

1. Wash and cut the asparagus and fresh mushrooms separately, blanch them in boiling water and set aside.

2. Slice the lean meat, add a little tenderizer and salt, mix well and marinate for a while.

3. Heat up a pan with oil, stir-fry the lean meat until slightly golden brown, add asparagus and fresh mushrooms, stir-fry over high heat, add a little broth, season and serve.

3. Cooking Soup

Asparagus in soup

Ingredients: 300g Asparagus corydalis, 1 preserved egg, 1 salted egg, broth (water is also OK), ginger, salt, sesame oil

practice:

1. Cut the asparagus into sections, wash and blanch them in water for later use.

2. Dice the preserved egg, separate the egg white and yolk of the salted egg, and cut the salted egg yolk into small pieces for later use.

3. Heat the oil, add the ginger and stir-fry for a few times, then pour in the broth (or water).

4. Put the preserved eggs and salted egg yolks into the soup and cook for a while, then add the asparagus.

5. Add the salted egg whites and a little salt and serve.

6. Pour a little sesame oil on the dish after removing it from the heat.

How to store Agaricus lemaneiformis

Dragon beard grass is not very durable. The longer it is stored after picking, the older its fibers will become and the worse its taste will be. Therefore, it is best to eat it as soon as possible after buying it home! If you are not going to cook it on the same day, do not wash it first. Keep it dry, wrap it in newspaper, and put it in the refrigerator.