How to make delicious pine willow seedlings

Pine willow seedlings look a bit like bean sprouts, both are long and thin, but unlike bean sprouts, pine willow seedlings are almost entirely green, which makes them look very lively. They are also very appetizing after being stir-fried and served on a plate. In fact, pine willow seedlings are not our native vegetables. They are introduced from abroad and can be said to be imported products. Pine willow seedlings taste good and are nutritious, so many people like to eat them. So how do you cook pine willow seedlings to make them delicious?

Next, the editor will answer for you! Many people have heard that pine and willow sprouts are poisonous. In fact, it depends on the state of the pine and willow sprouts. After being cooked at high temperature, it is safe to eat. Below, the editor will introduce to you the benefits of eating pine willow seedlings!

How to make pine willow seedlings delicious?

1. How to make cold pine and willow seedlings

The pine and willow seedlings are blanched in boiling water with a little salt.

Put minced garlic, white sesame seeds, sugar and salt on the soaked pine willow seedlings.

Heat a spoonful of oil in a pan and pour it over the seasoning in the middle of the dish.

Add a little vinegar, sesame oil, oyster sauce, and cooked peanuts, and you're done.

2. How to stir-fry pine willow seedlings

Chop the garlic and cut the ginger into shreds. Add oil and stir-fry ginger. After the flavor comes out, add pine willow seedlings and stir-fry over medium heat.

After the pine willow seedlings become slightly soft, add MSG and sugar. Continue to stir-fry.

Add salt and minced garlic when almost done. Fry a few more times. Then you can serve it. I had some leftover radish balls at home, so I poured those in as well. The balls were soaked in the sweet vegetable juice and were unexpectedly delicious.

Are pine willow sprouts poisonous?

There are still 8% of the remaining 10% toxins in sprouts. Finally, after high-temperature heating, it can be said with certainty that there are no side effects. Therefore, pine and willow sprouts are actually non-toxic after being heated at high temperatures.

The pine bean is Lathyrus chinensis. According to toxicity studies, long-term consumption of Lathyrus can lead to neurolatyrism, which is characterized by symptoms of motor nerve damage such as weakness in the lower limbs, difficulty in lifting the feet from the ground, and paralysis of the lower limbs, as well as liver and spleen damage.

The main toxin of Lathyrus chinensis, β-ODAP, is present throughout the growth cycle and is mainly located in the most active growth areas. During the entire growth cycle, the toxicity was greatest in the seedling stage. During the growth process, the aboveground parts contained higher ODAP concentrations, of which approximately 8% of ODAP was present in the leaves.

The first step in cultivating any kind of sprouts is to soak the seeds. It can be said that 90% of the toxin has been removed during soaking, as the toxin is in the seed coat. There is about 10% left.

It is rich in trace elements such as phosphorus, calcium, potassium, etc. It has a refreshing and crisp taste and can be eaten cold, fried, blanched, or used as a soup ingredient.

How to make pine willow vegetable

For salad dressing, stir-frying, blanching, or soup

Suitable constitution for pine willow

General population