Popular with Chinese and Japanese food! Nutrition and preservation of Chingensai

About Chingen Sai

Chingensai is a leafy vegetable of the genus Abrana of the Abrana family. It is a Chinese vegetable that has become famous in Japan due to its crunchy texture and smooth flavor. The beauty of Chingensai is that it is easy to use in any dish and very easy to use. In addition, Chingensai has the property of becoming brighter when heated, so it is also used as a color in Chinese cuisine.

Chingensai is a small type of untitled hakusai native to China, and it is written as “seikyosai” in Chinese characters because “kyo”, meaning body and axis, is blue. By the way, in Japan, people with blue shafts are categorized as Chingensai, and those with white shafts are categorized as Pakchoi.

It is said that he came to Japan in the 1970s after diplomatic relations between Japan and China were restored. Recently, a type of mini chingensai called “Xiao Pao”, originally grown in Japan, has attracted attention as it can be displayed on ingredients such as ramen.

How to distinguish delicious and fresh chingensai

Delicious fresh chingensai has broad and soft leaves. It is characterized by an overall luster and bright green color. Be sure to choose a body that is round, thick, and free from scratches.

Chingensai Nutrition

Chingensai is rich in Vitamin C, which helps to condition the skin. In addition, it is rich in carotene, which can be said to have antioxidant effects converted to vitamin A in the body, protecting the body from active oxygen, increasing resistance.

How to store Chingensai

Chingensai easily dries out, so wrap it in damp newspaper to avoid evaporation and store it in the refrigerator’s vegetable compartment. Instead of letting the leafy vegetables lie on their side, store them upright as if they were grown in the field. It is a vegetable that will last quite a while, but you should eat it early to enjoy the crispness of the stalk.

Season and time of Chingen Sai

Season is from autumn to winter, but recently on the market it is sold all year round by the method of hydroponic cultivation.

Preparation of Chingen Sai

Cut at the base and rinse with water. Wash leaves like Chingensai thoroughly, as the soil may remain on the roots.
Add salt to boiling water and boil for about 1 minute from the base, then cover the whole leaves in water. If the stalk is thick, cook a little longer. The crisp texture of the leaves will taste better if you put them in hot water.
When considering the appearance, cutting vertically makes the finished product more splendid than cutting horizontally.

One point to make Chingensai delicious

Fry quickly at high heat

To maximize the Chingensai’s showy color and crisp texture, it is important to fry quickly at a high temperature. It’s pretty good with oil, so fry it in well heated oil for a short while.

Suggested seasoning

Chingensai is a versatile vegetable that suits both light and strong palates. It tastes great even with Japanese dishes like Ohitashi, and it goes well with milk and oyster oil. Not only enjoy fried foods, but also simmering dishes, sauces, soups and spicy foods, as well as various dishes.

When boiling Chingensai

When boiling Chingensai, steam it in a pan for delicious food. By adding a little oil and a pinch of salt, you can increase shine and flavor and give it a sweet taste.

Make gourmet food with Chingensai on plate

Place the ingredients on the round part of the small Chingensai stalk and steam it over the course to create a simple and beautiful dish.

White matter in Chingensai?

In rare cases, white foreign substances can attach to the back of Chingensai leaves. You may be concerned that it could be an insect egg or a pesticide, but this is thought to be due to a change in leaf tissue.

Variety of Chingen Sai

Green rape flowers

It is a drag product of Chingensai, and is characterized by a soft texture and mild sweetness that spreads in the mouth.

Mini Chingen Sai

It came about by improving varieties, with a short farming time and less time so it can be eaten raw. It has gained popularity in recent years as it can be used as it is without being cut into decorations like ramen.

Chingensai, who comes from China and is completely familiar with our lives. This is an easy-to-find leafy vegetable all year round, packed with nutrients like vitamin C and carotene. It has the property of being showy when heated, and it will color the table even if you want to add color to your dish or even steamed dishes with Chingensai as the main character.

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