It was once said, "There are a thousand Hamlets in the eyes of a thousand people", and this saying applies not only to characters and plots in literary works, but also to our daily lives.
Everyone's perspectives, experiences, and tastes are different, so they will have different evaluations of the same product or food. For example, traditional delicacies such as tofu brain and zongzi, salty or sweet have always been a topic of debate. And in today's diverse world, even vegetables are no exception.
Some vegetables have a unique taste, which can be called "hard bones", and few people can eat them all, so today we will take stock of the five most talked about vegetables!
Did you know?Among the common vegetables in the market, there is a strange food with unique nutritional value - okra.
This vegetable is controversial for its special taste, with some people loving its gelatinous texture and fresh aroma, while others find it difficult to accept its intense bitterness and sticky feeling.
Okra can indeed be a challenge for first-time tasters, as okra contains a lot of gelatinous substance inside, which is its unique stickiness and texture**.
When you take a bite of okra, you will feel a strong sticky sensation and a slight sweetness, followed by a sour taste similar to green pepper or citrus. This is the unique taste of okra.
According to some people who have tasted okra, the taste of okra is like "swallowing a frog", bitter and astringent, and it tastes slimy, and you can't swallow it no matter how you chew it.
This is mainly due to the mucus contained in okra, which can give many people a feeling of wanting to vomit.
Although some people may feel nauseous or uncomfortable, okra should not be put in the cold because of this, in fact, okra is extremely nutritious.
One of the most notable features is that it contains a large amount of protein, fat, carbohydrate and various trace elements, including iron, zinc, magnesium, etc.
These elements are extremely important for the human body to help maintain normal metabolism and immune function, okra is rich in nutrients, especially minerals and vitamins, which can enhance bone toughness, improve heart health, prevent cancer, etc.
In addition, studies have shown that okra can also help prevent a variety of diseases, such as heart disease and cancer, and the ingredients in okra can lower cholesterol levels, thereby reducing the incidence of cardiovascular disease.
At the same time, some compounds in okra are also believed to have anti-tumor effects, and the mucus contained in okra is also beneficial to the human intestines, which can moisten the intestines and laxative.
Of course, if you really can't accept the taste of okra, you can also use a few tips to neutralize its stickiness, such as cooking okra with meat or eggs.
This can have the effect of neutralizing each other's tastes and also adding to the nutritional value of the dish. Some common cooking methods also include okra soup, okra stir-fried meat, etc.
So, add a healthy okra to your table the next time you shop!
Discover the mysterious ingredient of Houttuynia cordata
In our food culture, there is one ingredient that people love to hate, and that is Houttuynia cordata. It has a unique taste, some people regard it as a delicacy, and some people can't accept this peculiar taste, so what exactly is Houttuynia cordata?
Houttuynia cordata is a common wild vegetable that grows in southern China, and its scientific name is bracken, also known as folded ear root or dog's heart.
Houttuynia cordata is mainly distributed in eastern and southeastern Asia, and in China, it is mainly found in Yunnan, Guizhou, Sichuan, Hunan and other provinces south of the Yangtze River.
In specific areas of our country, Houttuynia cordata has become an indispensable delicacy on the local table, and there are many famous dishes cooked with Houttuynia cordata as the main ingredient in Yunnan-Guizhou-Sichuan area, such as Origami Root Strange Rice, Wood Tomato Houttuynia Cordata Salad, etc.
These dishes not only have a unique taste, but also have a strong sense of nostalgia, and are one of the most heart-worrisome foods for southern travelers.
It is said that Houttuynia cordata also has some miraculous effects, such as its medicinal value of clearing heat and detoxifying, and can be used for sore throat, pneumonia, gastritis and other symptoms.
In addition, Houttuynia cordata is also known as a "plant antibiotic", and regular consumption can enhance resistance and prevent disease invasion, which is undoubtedly good news for computer people and other people who are exposed to electronic devices for a long time in modern life.
It can be said that if you are looking for a way to be healthy and help maintain your health, you might as well try Houttuynia cordata, eat it after decoction of fresh Houttuynia cordata, or apply it externally to the affected area, which can achieve a good ** heat clearing and swelling effect.
Although there are differences in people's preferences for Houttuynia cordata, and people who try it for the first time may not be Xi to its special taste, we should respect and appreciate the uniqueness of each food in any case.
Because it is these different ingredients that give us a rich and colorful life experience and delicious table enjoyment!
Why do some people like chrysanthemum and others hate it?
Artemisia, a common vegetable widely cultivated in northern China, has long been a favorite of people.
However, have you ever been in such a situation?Some people feel very happy to enjoy chrysanthemum, and even cheer for it.
Others, on the other hand, have a very different view of the dish, believing that chrysanthemum has an indescribable smell and tastes a little bitter.
To answer this question, we need to start with aspects such as the history and nutritional value of chrysanthemum.
According to historical records, chrysanthemum has been used as a food source for humans since at least a thousand years ago, and at the earliest times, people discovered that these plants have rich medicinal properties.
Later, after continuous improvement and cultivation, they gradually evolved into one of the food ingredients we know today, and there was a famous emperor in history who loved this dish for ten minutes, and thus got a resounding name - "Emperor Cuisine".
To understand the differences in the taste of chrysanthemum, we must understand the characteristics of the dish and the nutrients it contains.
As an herbaceous plant belonging to the Asteraceae family, chrysanthemum does not have a strong need for sunlight and can thrive even in dark and damp places.
At the same time, it is a short-day crop, which means that it can still be produced smoothly in some southern provinces at relatively low temperatures.
Now let's turn our attention to the nutritional value, the reason why many people like to eat chrysanthemum is because it is rich in a variety of essential trace elements, such as vitamin C, calcium, iron, and so on.
In particular, its leaves are more nutritious than the stems, so we usually choose to make it into a delicious soup or salad to get more nutrients that are good for the body.
It is also worth mentioning that, according to scientific studies, a certain component of chrysanthemum can help reduce the level of cholesterol in the blood, which has a positive effect on the prevention of cardiovascular diseases.
Not only that, but it also aids in the proper functioning of the digestive system and boosts metabolism to maintain good health.
Toon: a delicacy on the table
Among the traditional Chinese dishes, there is a food called "toon" that often makes people feel mixed feelings, and those who like it will praise it as a delicious delicacy, while those who don't like it will shy away from its taste.
The taste of toon can be described as polarizing, with those who love it raving about it and those who don't retreating.
According to the Tujing Materia Medica, toon is a food with high nutritional value, which can not only be used to prevent and treat various diseases, but also to use its bark, roots and fruit in medicine.
It is said that it can play a role in stopping bleeding, dispelling dampness, relieving pain, it can be seen that its medical value can not be ignored, the reason why toon gets its name, because its buds in the early spring season can be eaten, and that is when spring returns to the earth, so it is called "toon".
However, despite all the benefits of toon, its characteristic smell still makes many people resist it, with some finding its taste too pungent to even acceptable.
But in reality, as long as you master the right cooking skills, you can get rid of its strange taste and enjoy its wonders.
For example, in rural areas, some people who know how to use toons will blanch them in hot water for a period of time after picking them, which can effectively remove the bitterness and some volatile substances in the toon, making it softer.
After cleaning and finely chopping, they mix the chopped toon with the eggs, stir well, and stir-fry them in hot oil to make a delicious and unique toon quiche.
In addition, the combination of toon and tofu is also a must, and in some places, people will mix fresh toon with tofu or steam it to create a fresh and elegant taste.
Some chefs choose to fry the dried tofu in oil until it is slightly yellow, and then add the chopped toon and stir-fry it for a few minutes to finally make a side dish that is full of color and flavor, which perfectly combines the fragrance of toon with the tenderness of tofu.
Coriander: a delicious controversy
Coriander has been a controversial food since ancient times, with some people believing it to have a unique and wonderful aroma, others seeing it as an unbearable odor, however, in recent years, scientists have revealed the reason behind this phenomenon through genetic research.
According to a 2012 report by researchers in the United States, about 21 percent of Asians said they didn't like coriander, a much higher percentage than other regions.
Similarly, Li Shizhen, the author of the Compendium of Materia Medica, once wrote that although he praised coriander, he could not understand the feelings of those who disliked coriander, reflecting the huge differences in the taste and smell of coriander among different individuals.
The latest research suggests that people's genes may influence their attitudes towards coriander, located on the 11th chromosome of humans named "Coriander"."or6a2"'s olfactory receptor genes can affect how people perceive their taste.
Some genetic mutations can cause some people to feel nauseous or chew on a bed bug when they taste coriander, resulting in a strong rejection reaction, a genetic difference that causes individuals who are also human beings to feel the same food very differently.
The scientific community has yet to find a definitive answer as to why East Asian populations have the highest percentage of opposition to coriander, and one theory is that it is because their ancestors were influenced by coriander brought by Zhang Qian, the pioneer of the Silk Road in the second century BC.
According to records, Zhang Qian collected coriander seeds during a long journey and brought them back to China to spread, so the introduction of coriander brought an unprecedented flavor experience to East Asia, and also planted the factors of coriander controversy.
Of course, personal preference is not entirely genetic, and many people who once disliked cilantro are likely to change their minds, and a nutrition survey of more than 1,000 participants showed that there were significant differences in people's preference for cilantro among different ethnic groups.
This also indicates that people living in areas where coriander is often consumed are more likely to accept and appreciate this food, and the environment and Xi lifestyle habits also have an important impact on the taste formed by individuals.
Overall, despite the huge controversy surrounding the taste of coriander, it is still circulating around the world as part of the cuisine, and perhaps one day, more people will understand and appreciate the unique charm of cilantro.
After all, "what you don't like doesn't mean others don't like it", and differences in personal tastes should not be a criterion for judging the value of a food.
The taste of vegetables varies from person to person, and although the taste of this species is relatively unique, and the acceptance of it depends entirely on one's own acceptance of these, it has to be said that these nutrients do exist.
I don't know what you think about these dishes in your daily lifeIn addition to these dishes with unique tastes, there are also dishes with unique flavors that are not acceptable