Vegetables are an essential and indispensable part of our daily lives, and my country is a truly large producer of vegetables. In terms of the scale of vegetable production, according to statistics from the ministry of agriculture, the total area of vegetable cultivation in the country currently stands at more than 320 million acres, with annual total production at around 800 million tons, thus showing how large a volume is; and in terms of vegetable varieties, the number is now almost 200 of the country's most common vegetable varieties, which, if taken into account in terms of plant cultivation in the varieties and in terms of regional characteristics, is even larger, giving farmers more options to grow and enriching the consumer table. Among the many vegetables, there are cabbages, cabbage, and cabbage, which are the most common in the country, as well as kale and cabbage, which are not far from being grown. And all four common vegetables come from the same subject - the cross of flowers, a family of vegetables that used to be described by the word “big, multi” in either sense. And today we are talking about mustard vegetables, one of the most important members of this family。
Mustard is the most common type of vegetable at the beginning of spring and summer. Every fall, you grow a few mustards. There are mustard and red mustard, green mustard leaves and red mustard leaves, all of which are stingy and elliptical; and a straight stem with a well-developed cavity. The frost begins after winter, and the mustard after the frost is still standing up, but the leaves are darkened and there are some fine cracks on the trough. In march of the following year, as much green vegetables are consumed during the winter season, mustard mustard mustards are on the air when they are cut out of the table. And the mustard, which is thick and thick, and the leaves are thick and green, and which beautifies the pristine fields, and brings green to the hearts。
Life now consists of meat, fish and fish every day, long and long, but more of childhood veggies. When you're young, the mustard made from a wood stove always resonates in my memory..
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(fandonje)
(i)
Mustard cultivation has a long history. According to research literature, mustard mustard originated in western asia (middle east) from 8,000 to 14,000 years ago and spreads from west to east along three independent routes. About 2,500-512 years ago, the first group of mustards evolved from wild mustards, presumably domesticated in mongolia and north-east china。
Wild mustard has been domesticated as a third seed mustard, spreading eastward from northern afghanistan along the savannah route and entering tibet through the western corridor of the river. In the course of its dissemination, the second group of yellow mustards evolved. At the same time, the third seed mustard spread from southern afghanistan to the indian subcontinent, where it was domesticated into the sixth indian mustard. India's mustard spread eastward, forming large-leaf mustard, further flowing eastward into south-west china, evolving different types of fifth leaf mustard, which in the eighteenth century was domesticated by leaf mustard in the sichuan basin. The fourth oil mustard is mixed with the fifth, domestication, which inherits yellow seed colours and early ripening。
Mustard has a long history of growing in china, and mustard seeds have been found in the cultural sites of the semi-semi-spouse village of siam. It was documented in the qin literature, for example, “the onions of the spring, the mustard of the fall”. Alias: spicy vegetables, cuisine, sauerkraut, ruzu, mustard mustard, snow, wrinkled leaves, yellow mustard, etc。
In our country, therapeutic feeding and chinese medicine is carried out with a strong diet of mustard, 24 grams of mustard, 310 ug of carrots, 281 mg potassium, 230 mg calcium, vitamin a52 ug, phosphorus 47 mg, vitamin c31 mg, sodium 30. 5 mg, magnesium 24 mg, carbohydrates 4. 7 g, iron 3. 2 mg, protein 2 g, diet fibre 1. 6 g, vitamin e0. 74 mg, selenium 0. 7 ug, zinc 0. 7 mg, smoke acid 0. 5 mg, manganese 0. 42 mg, fat 0. 4 g, vitamin b0. 14 mg and copper 0. 08 mg. The good ones write poetry:
Big head in the snow, root leaves in the seven variants。
The lower leaves are smaller and the upper is green。
Mineral vitamins are nutritious and can be used for cooking。
Pneumocinum for cough and swollen swollen mastium。
(ii)
When i was a kid, my family had to plant veggies in their own land. Mustard is grown in august and september and is harvested in winter. When mustard seeded. In this time, families leave a corner of the land in their own land to grow, carefully pull out a soybean pole, sort out the empty land, then flip the floor, water the manure, and then use the barbed-wire for the dry water。
Seeds are bought by their mothers at the market, and mustard seeds begin to sow when they are bought home. The mustard seeds are small, like sand, and round seeds look lovely. So the mustard seeds were spilled in the light hand gestures of their mothers in a slightly wet mud, and then they were flatbed with their feet, waiting for them to germinate, root and long leaves。
In about 10 days, a green mustard seed grows on the open ground. That's the seed of the snow. In the process of growing the seedlings, if the drought does not rain, the buckets of water will also be used to water the seedlings, which is often done by the children who go to school. When the baby grows to about two inches, the mother will carry the seedlings of the snow to a much bigger place already organized. The seedlings were then planted on a straight line of ground, so that they were planted as a line, which felt like parallel lines, and then watered with root water, and then started to fertilize when the seedlings in the snow were pouring。
The mustard snow that is grown by shifting mustard is growing faster than it was in situ, probably because of the soft soil, the seedlings are growing faster by moving, and they look green in the sun, and the aquatic spirits look good. After the mustard works, it is a very green, non-polluted green vegetable, because of its fragrance and strength and its ability to combat the disease on its own。
(iii)
The mustard has roots, tubs, leaves, platinum, sprouts, seed, etc. A mustard for pickles. It's a big head. Mustard. It's used to make gravy. The leaves mustard is divided into large leaves and mustard leaves, commonly known as snow thaws, which make dry vegetables. Mustard, sprout mustard, and sprouts, which are eaten by flowers and leaves. The mustard is grounded with mustard seeds to grind into powder ( mustard) to be used as spices (favorite)。
Mustard, whether it be leaf, tuber or root, is mostly made of pickles, which may have to do with its smell, because fresh mustard tastes are difficult to accept。
In november and february of the year until the beginning of the spring of the second year, it is time to harvest mustard, during which the local streets are full of sunflowers, salt and mustard. When pickled mustard, the mustards are cut open and dried up in the sun, making the vegetables soft enough to be salted。
When you have mustard, you have a bucket, you have mustard, you have salt, you have to put your feet on the mustard, you have to put it out of the water, you have to put a mustard on it, you have to put it on the ground, you have to add salt, you have to fill it with mustard, you have to put it in the rinse, you have to put a mustard, you have to put salt on it, you have to fill it, you have to cover it up, you have to seal it, you have to eat quickly, you can eat it in 10 days, you can eat it, but the mustard is green and salt is not fully soluble, you have to pick up the mustard, you have to wear the sour, you have to clean it up。
Picked mustard, red red, fragrance. It's even more beautiful if you cut it into thin wires and light a few drops of sesame oil。
Of course, mustard sauce, stew, soup, chicken soup and smelt are very good, so mustard is very good and delicious。
Mustard can still be cooked. Washing the heart of a mustard of about two pounds, first putting some small sodas into the pot, then putting it in the pot, boiling it for about 10 minutes, filtrating it with cold water, stripping off the outer lobes, blowing it up in the hot pot, blowing it up for two minutes, getting dried oil, putting it in the water-filled sandpot, and then putting the ribs, chops, fragrances, yellow wine, salt, ham chips, mushrooms, etc., and mustard heart together, soak it with fire, then use it slowly and stew it to the ground, and eat it. If it's cooked with mustard and ribs, it's good enough for the fire。
With the rise of scientific and technological agriculture, the proliferation of anti-season vegetables and the growing emphasis on food nutrition, mustard is no longer the main dish on the table. However, it has a poor look and a taste of mustard, but it has nourished a hard-working generation and a generation。
Although mustard is a small, jade-like dish, which may be difficult to reach, and may well be forgotten, for those who come from poor farmers who have survived their bitter days, mustard will never be forgotten。
