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健康寿命を和食で達成
Achieve a healthy lifespan by eating Japanese cuisine
Moshi Moshi Japan De Aru
There are "green asparagus" and "white asparagus" in asparagus, but do you all know the difference?
Actually, I am surprised because it is a difference in cultivation methods!
"Green" is cultivated against sunlight, both nutrition and fragrance are good, rich in β-carotene and vitamin C! "White" is soft and white because it does not hit sunlight so it is soft and tasty is mellow.
In addition to being processed into cans, live things are also on the market recently.
The asparagus umami component "aspartic acid" makes active metabolism active, effective for fatigue recovery and stamina reinforcement! If metabolism becomes active, beautiful skin effect can be expected!
Because it has a lot of folic acid, it is also a delightful ingredient for women and pregnant women who declared pregnancy
How to select green asparagus / preserved tech
In order to fully enjoy the taste and sweetness of the green asparagus, let's select fresh ones and save it well
<How to choose>
Let's choose what is green, vivid, cutting fur, with bare heads. Stems are medium thick and firm, there are no wrinkles best
Let's avoid what is too thick because it is hard and stiff.
<Refrigeration preservation>
Keep tips on preserving green asparagus upright!
If you lay asparagus to grow upwards, the force trying to raise the tip will work, amino acids and other nutrients will be exhausted, and the taste will also drop.
Let's wrap in a slit with wet kitchen paper, wrapped in "Saran wrap" and stand in the vegetable compartment of the refrigerator. Because it is so bad, let's use it in 1 or 2 days.
<Frozen storage>
When there are many and can not be eaten right away, peep at the hard skin of the base, cut it for a long time, or cut it in size easy to eat, put it in "Zip Rock Freezer Bag" and freeze it. However, because it feels somewhat streaky, things that are narrower or those that fade away are unsuitable.
When using, cook as it is frozen. Let's use it for fried foods etc.
