The ceramide contains nutrients, vitamins A, C and dietary fibers. The plants contain proliferative sulfides and taste spicy. They can be eaten raw, fried, boiled, or used for stir-frying dishes to taste.

Cooking with meat helps vitamin B group absorb

Home-cooking dishes, soups and noodles, often add some green stews, to increase the flavor and color. Some people don’t like to eat sausage and will pick them out. It’s a pity that because sausage contains nutrients, vitamins A, C and dietary fibers, and the plants also contain proliferative sulfides.

Nutritionist Li Wanping once pointed out that syrup contains organic sulfides, which can enhance cetathione and accelerate liver detoxification; sulfur compounds are prepared together with meat, which can help the absorption of vitamin B groups, and vitamin C can be supplemented with raw food. Allicin and quercetin are also helpful in reducing blood pressure and preventing cardiovascular diseases.

There are 3 kinds of green sausages all year round, and the taste is slightly different

"Fresh Enjoyment Agriculture YA - Agricultural Bureau" face fan page introduces the strongest ingredients of green sausages. They are grown all over the Taiwan area, and there are production seasons all year round, mainly divided into 3 types:

●Dian sausage (also known as four-season sausage and powder sausage)

Product season: available all year round.

Appearance and taste: long white and thick leaf meat. It is delicate and soft, and is the taste that Taiwanese people prefer and accept the most.

●North aphrodisi (also known as water aphrodisiac)

Production season: June-November.

Appearance and taste: The leaf body is thin, the white and short, and the leaf meat is thin. Because it has less moisture, the taste is hard and crisp.

Suitable: Make baking and sausage oil baking.

●Big steak (also known as sweet steak, Tokyo steak)

Production season: December to March

Appearance and taste: white, fat, thick, thick, thick leaf body, thick leaf meat, and slightly hard. The big tart has the aroma of the tart and the taste of the green garlic, with a bit of sweetness.

Suitable: The large stew is resistant to boiling, can be cut into pieces and made into hot soup, roasted tasting or simmering meat, which are all very suitable.

It is best to eat sausage in March. The most nutritious thing to eat with sausage green

The current season is the most important thing to choose sausage. When choosing sausage, it is better to make the sausage whiter, the green leaves and roots of the sausage.

Big stew is mainly used to eat stew white. The stew white is slightly spicy. Many people dare not eat it directly. "Fresh Enjoy Farm YA - Agricultural Bureau" teaches everyone that you can use it to make meat. The green can be chopped and fried, and turned into a omelet, or added to the soup.

. "Santhemum white": soft, tender, thick, and pure, sweet and slightly spicy, suitable for cutting into sections and roasting directly, stir-frying and stir-frying, or mixing with meat and boiling hot pot.

. "Carol Green": It has a mild taste and contains nutrients such as calcium, vitamin C, etc. It can be chopped and fried eggs or boiled in soup to add color and fragrance.

is also because the aroma is more savory after stir-frying, and it is not as yellow as the savory leaf (香港类) so some people are only ill and leave the savory green. Nutritionist Yang Huiping once visited and pointed out that the nutrients in the cervical leaf are slightly better than those in the cervical leaf, which is a pity to lose. It is recommended to eat cervical leaf and cervical green together.