Have you seen these vegetables that went viral abroad?

When shopping in the supermarket, you must have come across a bunch of strange vegetables that you have no idea what they are or how to eat. They look so oddly shaped that they almost seem poisonous - is that really okay? Well, since you asked so sincerely, today we'll pick out some vegetables that are not so common in China and introduce what they are and how to eat them~

Roman Cauliflower - Roman Cauliflower

This thing looks pretty scary, with a very peculiar structure. If you have trypophobia, it might be a bit hard to handle. It doesn't look like a vegetable, but rather like a perfect geometric model, from the cruciferous family... This thing is actually in the same family as cabbage?! Okay, even though it looks very strange, its taste is really no different from regular cauliflower, and its vitamin C content is 40% higher than ordinary cauliflower! The method is very simple: just break it into small pieces like cauliflower, and stir-frying it with tomatoes is the best - it can fight cancer~

Kiwano - Kiwano

I believe many of you have seen it; it looks especially like a large lemon with spikes. It is said that this thing has delicate, juicy flesh in a gel-like form, with many green seeds embedded inside, and a fresh, sweet taste. The seeds of kiwano are covered in a gelatinous substance, and the peel is rich in vitamin C and plant fiber. It has a slight lingering fragrance and tastes especially refreshing. The way to eat it is very simple: just cut off the top and insert a thick straw to suck it directly. Some say that adding honey makes it taste insanely delicious.

Artichoke - Artichoke

Also called globe artichoke. Although it looks like a pangolin, this thing belongs to the aster family... And the edible part is exactly the flower - eating a chrysanthemum, oh my. It is rich in nutrients, and what is most special is the cynarin it contains. It can help remove toxins from the liver, promote cell regeneration and fat digestion, and also has a very good therapeutic effect on indigestion. It is best for people who often drink alcohol or have high cholesterol. As for how to eat this thing, if it is tender it can be eaten raw, with a fragrance like walnuts. Of course, it can also be boiled or stir-fried, with a texture somewhere between bamboo shoots and mushrooms, very refreshing.

Brussels Sprouts - Brussels Sprouts

This can be considered quite common. Also called Brussels sprouts, it is an important vegetable in European countries, but it is still rarely seen in China~ Although its taste is not necessarily liked by everyone, the nutrients contained in Brussels sprouts rank first among cabbage-family vegetables. It is a very good diet food, and because it is common, the price is also quite cheap. The only problem is, how do you make it taste good? Americans just boil it and pour gravy on it, which is too rough. The method I recommend is to remove the outer old leaves, cut it in half, then sprinkle on cheese and salt and put it in the oven, baking at medium heat for 10 minutes. It tastes very good, everyone can try it~

Prickly pear - Prickly pear

This thing is actually a cactus, and its rich phytonutrients and antioxidants have excellent benefits for both inside and outside the body. In related experiments, it was found that the antioxidant capacity of prickly pear is 7 times higher than vitamin C, and it contains high amounts of vitamins A, B1, B12, D3 and riboflavin. It can promote skin cell regeneration, enhance skin softness, and is rich in anthocyanins. The fruit of the cactus can also promote the spread and regeneration of normal human fibroblasts, and is very helpful for the healing of both internal and epidermal wounds. The method of eating it is also very simple: just peel it open and eat it directly. It is said that freezing it before eating makes the taste even better.

Leek - Leek

Some people say, hey, isn't this just scallion? Nonono, too young too simple. This actually tastes quite different from our Chinese scallions. But scallions, garlic, and leeks themselves all belong to the lily family. In the end, they really do look quite similar and are not easy to distinguish, except that British supermarkets do not sell scallions and Chinese chives. In terms of nutrition, leeks actually have more in the green leaf part, but often only the white part is cut off and sold, which is a pity. This leek can be used as a substitute for scallion, just without such a strong scallion flavor, and it can also be used in soups and such. The way I recommend eating it is leek scrambled with eggs~

Rocket - Rocket

The name of this thing is unfamiliar, but I'm afraid everyone in the United States has eaten it. It is a very common salad vegetable, originally a specialty of Europe. Because it has a strong sesame aroma when eaten (uh, although I didn't think so, if people say it does, then let's go with it), its Chinese name is called sesame vegetable. It has the effects of clearing heat and clearing the liver, moistening the lungs and stopping cough, improving eyesight and promoting urination. If your eyesight is poor, or you have been coughing for a long time, eating more rocket is the best. This vegetable is rarely seen sold separately; generally it is directly put into mixed salads, and after tossing it is ready to eat.

Butternut Squash, Walnut Squash, Southeast Squash - Butternut Squash

At first glance this thing looks like a gourd; when opened it looks like a pumpkin, and it tastes like zucchini. It really is a huge oddity... Over what this thing should be counted as, my friend and I argued endlessly, and in the end we found the answer on Google: the vegetable name is butternut squash, of the Cucurbitaceae family and Cucurbita genus, an immature variety of zucchini, so everyone was right~ Although the color is pumpkin color, we should just treat it as zucchini. It is absolutely the best for making meat filling! If stir-frying it directly, remember to add a little sugar. Of course, there is also the northern-style savory pancake - those who know, raise your hands~

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