What is Mizuna?Mizuna is a cruciferous vegetable. It is native to the Kansai region of Japan. In recent years, Taiwanese farmers have begun to plant it. Its aliases include Komatsuna, Songcai, Qingsongcai, Mizuna, and Jingcai. Mizuna is a vegetable in autumn and winter, usually available from September to November, and is widely planted in Japan. What does Mizuna look like?Mizuna is an annual or biennial herb with green leaves and white petioles as its product. Its appearance is between non-heading Chinese cabbage and variegated mustard greens. Its taste and flavor are similar to non-heading Chinese cabbage. It is very soft and has good commercial quality. How to cook Mizuna1. Mizuna and tofu soup (1) Wash the broccoli, drain and cut into 3 cm long pieces; cut the tofu into thin strips, put it into a pot of boiling salt water and boil it for a while, then take it out and put it into cold water to cool. 2. Garlic-flavored cabbage (1) Remove the old part of mizuna, wash it with clean water, and prepare the garlic, ginger and fermented bean curd; The efficacy and function of Mizuna 1. Mizuna contains more mineral salts such as calcium and phosphorus, vitamin C and cellulose, etc. The vegetable is not spicy, tastes fresh, cool and refreshing. It is a new variety of leafy vegetables in the vegetable basket. |
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