Although it is just a collection of wild vegetables in the countryside garden, in terms of nutrition, wild vegetables are a dish that provides a lot of fiber, minerals and vitamins to help make meals delicious, reasonable and scientific.< /p>
collection of collections or “ten complete”?
collection of collections is the general name of a collection of many types vegetables such as: pennywort, amaranth, purslane, Malabar spinach, Malabar guise, guise leaves, coriander, coriander, cilantro, etc. In general, there are “dozens” of wild vegetables that grow everywhere in rural gardens, fields, and coastal mounds. river below the ditches. Therefore, mixed vegetables are also called mixed vegetables…
There are different explanations for the name:
(1 ) “treasure” is a mixture of many things that have negligible value together.
(2) According to Hoang Phu Ngoc Tuong, the word “treasure” belongs to the herb family, which means wild grass in a way Simply put, the name “collection” is a collection of many types of vegetables.
(3) But for most of the older Hue housewives in the past, the word “collection” is the term for “ten perfections”. ” (ten comprehensive vegetable dishes) like “mixed” sweet soup (ten precious sweet soup dishes).
Two familiar vegetable dishes
Boiled pickled vegetables
Eating pickled vegetables must have dipping sauce with crushed chili and garlic made from fish sauce or fish sauce, depending on each person’s preference. But the proper dipping sauce for green vegetables must be “steamed” fish sauce. This is a special thin “sauce” that is magically prepared by “soaked” housewives. The ingredients of the broth are also simple: shrimp paste (shrimp paste) is “chosen” with a moderate amount of water to remove the fried fat residue and take a bunch of fried onions, peanuts and sesame seeds, finely crushed; When finished, it’s a little thick enough to dip into a handful of chopsticks of vegetables.
Each vegetable possesses its own unique smell and taste, creating a combination that is indescribable: the sweetness of shrimp. jasmine, amaranth, amaranth, the sourness of purslane, the tangy, sweet taste of pomelo leaves, the bitter taste of sorrel resonating with the fragrant smell of pomelo.. That combination brings dipped in fish sauce, which is both rich and spicy, fragrant, sweet and salty… makes a simple dish in the countryside take on sublime wings and let those who have enjoyed it once remember it for the rest of their lives!
Vegetable soup
Here the art of cooking also plays an important role. At first glance, people still think this is just another soup among many other vegetable soups. But thanks to properly mastered processing techniques, a bowl of soup will be delicious, rich and attractive. Because the collection is a collection of many different types of vegetables, the chef must know which types cook quickly and which ones take a long time to choose the right time to put them in the pot so that when cooking is finished, the water and cooked vegetables are evenly mixed.
The method of cooking is not complicated. Wash and drain vegetables. Freshly caught shrimp and crabs, washed, peeled and marinated with onion and pepper fish sauce to absorb. Saute the onion, add a little chili to give it color, then add the marinated shrimp and stir-fry, then add a little shrimp paste (the shrimp paste has been cooked for a long time, take a little and put it in a bowl and pour in cold water). Dissolve and filter to get the water, leaving behind residue) Pour in and stir-fry for two or three minutes, then add cold water depending on the amount of vegetables and boil evenly over moderate heat to avoid boiling water at too high a height, which will make the water cloudy. Boiling water, add the vegetables one at a time depending on the softness of the vegetables: first is the yam, then maybe sweet potato spinach, plantain… When the above vegetables are just cooked, add the purslane leaves. Chinese cilantro… mixed lightly so that all the vegetables are just cooked to avoid the vegetables becoming mushy to achieve a trendy bowl of vegetable soup.
Vegetable soup can be eaten hot or cold with braised meat and rice Braised fish sauce is very suitable for your taste. If it has a little more “spicy”, there’s nothing better than it. Not luxurious or sophisticated, just a rustic soup in the countryside, but anyone who has enjoyed it once will forever remember its sweet and refreshing taste.
Hungry thanks to a bowl of vegetable soup
A bowl of rice with salt grains filled with love for the countryside (Folk song)
Vegetables in the collection: a “mediocre” dish but full of nutrition
Analysis of the nutritional composition of the vegetables in the collection shows that they contain a lot of vitamins like A C E.. calcium, fiber… help the body eliminate excess fat, limit the ability to accumulate fat, and balance the body’s weight. Therefore, when we eat vegetables in abundance, we unintentionally add the fourth food group in the 4 food squares, which are carbohydrates, fats, salts, minerals, fibers, and vitamins, appropriately to the diet. It can be no exaggeration to say: “Food is a genuine “functional” food.”
Nature also has interesting arrangements for humans. Vegetables are also one of them. Although it is an ordinary “countryside” wild vegetable, it also has a special, unforgettable flavor, which is especially valuable when analyzing nutrition.
Dr. Tran Ba Thoai
Member of the Executive Committee of the Vietnam Endocrine Association
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