The first refers to the Anoectochilus species of Fujian, the Anoectochilus, with the increasing popularity of Anoectochilus, other producing areas of "Anoectochilus" also come to share a slice, for example, due to the leaf reticulate silver silver Taiwan Cinnamomum, now known as Anoectochilus, then what are the differences in the taste of these two different appearances of Anoectochilus? The following refers to the amuranthus quinquefolium in Fujian, while the cultivar refers to the Taiwanese variety.
First, the taste difference between fresh flowers of Anoectochilus and silver lotus
The fresh chrysanthemums are chewed and taste mild and light, and they have certain tenacity after being cultivated in the soil, but they are crunchy and palatable. The fresh produce will be cooked and the soup will be pink. Color and taste. It is an extremely unusual beauty drink on earth.
The fresh chrysanthemum cherries are slightly bitter and crunchy, suitable for most people to taste. Fresh soup was made, soup was mainly pink, and the soup was slightly bitter, but it was still sweet and the taste was slightly different from that of Anoectochilus.
2. Different flavors of dehydrated raw grass products of Anoectochilus roxburghii and Anoectochilus
Dry grass of A. roxburghii: Mainly prepared with clear water, other soups, stews, etc. The water of dry products cooked in fresh water is light yellow, and the soup is delicious and sweet. It has a slightly sour taste and tastes super good.
Dried lotus flowers and whole herbs: cooking with clear water is similar to the taste of amaryllis. The soup color is relatively lighter than Anoectochilus.
Third, the clematis, silver lotus tea taste difference
Anoectochilus tea: In China, the whole plant of Anoectochilus roxburghii will be treated with the tea process so that when it is soaked, there will be exotic barley or rice flavors. Drinking soup color is similar to brown color, which can be brew and can be used for cooking. It is an excellent method for the future consumption of Anoectochilus roxburghii, which is similar to that of buckwheat.
Calendula tea drink: After treatment, the taste is similar to the clematis, bitterness is eliminated, the color is slightly lighter than the clematis, and the taste is slightly light.
* This is the location of the whole Anoectochilus hay tea. Some companies also sell Anoectochilus with other herbs for sale, so the taste may be somewhat different.
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The most common waxy and sweet corn market, waxy corn nutrient content is higher than ordinary corn, contains 70-75% starch (and almost all amylose), more than 10% protein, 4-5% fat and 2% multivitamin, has more grain, VA, VB1, VB2 than rice protein, fat and VB2 highest content. Yellow corn also contains carotenoids like rice and wheat. The molecular weight of glutinous corn starch is more than 10 times smaller than that of ordinary corn. The starch makes glutinous rice sticky and soft, which is softer than that of ordinary hard corn. It has more than 20 percent more digestibility than regular corn and is suitable for people with irregular teeth. At the same time, the amylose (a polysaccharide) content is very high, not suitable for diabetics.
Waxy corn is also called sticky corn. The grain has a coarse, waxy endosperm that resembles a glossy, transparent grain, such as a hard, dented corn. Its chemical and physical properties are controlled by a recessive gene located on chromosome 9. 100% of the starch in the endosperm is amylose.
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