Turned into a versatile spice! How to preserve Nira & smart cooking

Nira has been cultivated for 3000 years

Nira has a characteristic smell that is indispensable in Chinese cuisine. In China, the country of origin, it is a historical vegetable that has been cultivated for 3000 years. It was introduced to Japan for a long time, it is said that around the 9th century to the 10th century, it appears in ancient tales and Japanese literature.

Characterized by the strong aroma also eliminates the smell of meat, mainly large leaf nira trees about 1 cm wide and soft. Nira has a very high nutritional value, stimulates autonomic nerves to activate metabolism, has the effect of promoting digestion, so it is a powerful ally when the body is tired like a stomachache. In recent years, goldfish and soft flowering sardines are also being noticed.

How to distinguish fresh nira

Fresh Nira has glossy leaves and bright green color. Choose one that extends straight to the leaf tip and has broad, thick leaves. You should also choose one with dry cuts.

Nira Nutrition

Nira’s special odor-causing ingredient is allyl sulfide, which can stimulate autonomic nerves and activate metabolism. It acts to promote digestion and increase appetite, so it is said to be good for cases of loss of appetite and stomach pain. It also contains carotene, vitamins C, B1, B2, K, … in a balanced manner.

How to save Nira

When storing nira, wrap it in plastic wrap so it won’t get in contact with the air, and store it upright in the refrigerator’s vegetable compartment. The leaves are fragile, so be careful not to break them. Do not wrap the wrap too tightly and save it to prevent pain.
If it gets wet, it will rot easily, so wipe it off before storing and rinse right before cooking.

Nira season and time

Nila is available all year round, but the main season is from winter to spring. As a result, the shipments from January to May remain relatively high.

How to cook Nira wisely

Showcase how to make the best use of Nira’s features.

When you worry about the smell

If you are concerned about the smell of sardines, you can fry it with sesame oil or cook with the meat in a dish to deodorize.

Great compatibility with smelly meat dishes!

Allyl sulfide, the odor-causing component of sardines, is effective in deodorizing the meat. Therefore, if you eat it with meat that has a strong smell like liver or Genghis Khan, it will soothe the stench of meat.

Nira dishes when you are tired or bored!

Nira is very nutritious, so it’s a must-eat vegetable when you’re feeling fatigued. If you chop the nira and put it in miscellaneous dishes or porridge will create a delicious feeling, if you add eggs will be a nutritious dish.

Multi-purpose “Nira soy sauce”

If you chop raw nira and soak it in soy sauce, you will have a versatile “nira soy sauce” spice. In addition to being very useful as a condiment to fries and sauces for barbecue, you can also enjoy Nira’s own taste of ramen.

Prepare Nira

If you want to use it after boiling, it’s important to cut it into small pieces first. Cut it 1 cm from the base and cut into 3 or 4 cm lengths. Boil it in plenty of hot water for about 30 seconds and place it in the saucepan. If you want the vivid finish, cool it with cold water, but you can cool it with a saucepan.

One point to make Nira delicious

Alicin, which is the source of the smell of Nira, emits an odor when a leaf is scratched. So, when you want to increase the fragrance, should cut the area near the base containing more alicin, let it sit for a little while.

Also, if you bring home with folded leaves on the way home from the supermarket, the ingredients and other bags will smell, so be careful.

Nira type

Flower Nira

Nira with a yellow indentation on the leaf tip. Shoots and stems are edible. It has a mild aroma and is ideal for deep-fried dishes.

Gold Nira

Nira sprouts are grown in white, soft and have a deep sweet taste, making them suitable for soups and soups.

Gyoshasai

A new vegetable is a cross between Nira and garlic. It is characterized by more vitamin A than nira, and is available from May to September.

Nira is an indispensable ingredient for Chinese cuisine, such as dumplings and pots. Why don’t you make it appear on the table while enjoying the unique scent?

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