Tango-Tiger

Good memory with vegetables along the fence

Increased memory by eating foods that nourish joker the brain. One of them is "Local vegetables" that are easy to find near you

1. Phakkut
Pak Kood is delicious, you must eat in dry season because it doesn't taste like in other seasons. Delicious, tasteless, sweet, crispy texture Most of them prefer to eat the shoots and young leaves. Pak Kut Nam is not popular to eat fresh. It is often boiled or boiled. In addition to eating as a vegetable. Phak Kut Nam is also used to boil yum, make curry, or sauté with oil. It was delicious. The secret to making sour soup with Pak Kut should add snakehead fish to get along well.

2. Cha Plu leaves
A small shrub with thick leaves and a variety of names. The northern region is called cacao, poona, betel, betel, and the southern region is called a vegetable milk wa. Northeastern is called E-lad, small vegetable, crab-covered vegetable.

Cha Plu leaves have a mild spicy aroma, are fresh vegetables that are commonly eaten with tasty food such as Laab, Namtok, Grilled Fish, as well as various types of chili paste. Is a seasoning that adds good flavor to food, such as the northern curry For Northeastern region, it is popular to put in various curries, young jackfruit curry, banana head curry, southern region, using coconut milk curry with basil leaves and cockles. For the central region, it is popular to add curry with periwinkle Or eat with papaya salad with rice And the most popular is that it is eaten as a leaf wrapped in Miang Kham, which gives the taste well together. Eat and help nourish the element, expel the wind, cure indigestion.

3. Phak Wan
Phak Wan has a sweet taste as its name suggests. It is popular to be steamed and dipped in various types of chili paste. It can also be used to make delicious curries. Northeastern people like to bring it to curry with red ant. Which is a popular food Or curry with grilled fish mixed with Cha-om leaves It is delicious as a curry. In the north, it is popular for vegetable curry with grilled fish and glass noodles. Sweet vegetables with red ant, very delicious. And the city people still use sweet vegetables to stir fry with hot oil Cooked with soy sauce A pinch of salt is delicious.

4. Gotu Kola
Thais across all regions prefer to eat gotu kola. But the name that is called will be different. North and Isan called Paknok, the South is called Phak Waen. Centella asiatica has a mild bitter taste. The aroma and the plant is eaten fresh. Both stem and leaves It is a vegetable snack, rich flavored dishes, delicious dishes such as hors d'oeuvres, chili paste, papaya salad, and single dishes such as crispy noodle, Pad Thai noodles. It is also added to red curry and yum. Make food taste better

Besides cooking, Gotu Kola is also used to juice. Mix a little sugar It is a herbal drink that gives a sweet, fragrant, cool taste. Gotu Kola helps to cool the heat, relieve fatigue, nourish the heart, nourish the brain, cure migraine. The Chinese believe that Gotu Kola Spatter the blood Get rid of bruises faster

5. Alchemy
Northern people call Pak Pang Eat delicious with both young shoots. Young leaves and flowers Eat as a boiled vegetable Boiled or steamed cooked, dipped in chili paste. Northern people prefer to eat it with black chili paste, red eye chili paste, take it to curry with rotten beans. Jorok (a kind of Northern Thai curry, sour but not spicy), Phang Phung with lemon Flowers Northeastern and Northeastern people took young shoots and young flowers to Kaeng Som. The secret to deliciousness The zucchini should be put in the pot as the last thing after the curry is fully boiled. When adding vegetables, it should be pressed to sink. After boiling for a while, turn off the heat. Should not wait for a long time to boil. Because it will make mushy vegetables unappetizing City residents make stir-fried vegetables with red light. Or fried oyster sauce Magical vegetables help to drain. It is suitable for the elderly who have problems with excretion.

6. Lotus Flow
Lai lotus is a young shoot of the lotus tree that has not yet emerged from the water. Which is different from the lotus flower stalk of the lotus line The lotus lai is crisp and sweet, so it is popular to eat fresh. Isaan people like to eat fresh vegetables with papaya salad. But people in the central region prefer to bring it to sauces, stir-fries, or eat them fresh. Nowadays, Lai Bua Pad with Shrimp is a very popular dish at Chinese restaurants. It is considered a cold medicine. Help nourish the body

7. Phaeo Vegetables
Phaeo (Phaeo), or what Northeastern people call Phaeo Phaew, a vegetable with chili horse, and northern people call Phai Phai. The deliciousness of Phaeo is in its aromatic and fiery taste. Therefore popularly eaten as fresh vegetables with almost all kinds of spicy food And used to cook as a seasoning in Laab dishes And add spicy fish curry To cut off the fishy smell and cook shellfish dishes to enhance the aroma Eat and help expel the air in the stomach very well.

8. Bill
Amazingly, the bitter taste of Bai Yo And this unique smell It plays a huge role in Thai food across all regions. The most prominent part is the central region, used as a secondary vegetable for Krathong, steamed mok. Because the deliciousness of Mo Mok goes well with Bai Yo And still no other vegetables can compete For the northeastern part, it is used to make curry Aom Bai Yo. And in the South, there are equally delicious curries, namely Red curry with fish with turmeric leaves To eat yor yor to be delicious, the middle leaf should be cut off and blanched before curry. Will help reduce the bitterness Baiyor helps nourish the body, relieve stomach pain and diarrhea.

9. Grandma Yang
Classified as a plant in the northern and northeastern regions The northern region is called Joy Nang Isan Krua, using Yanang leaves mixed with Khao Bue (rice that is low in detail Mixed with curry to make the curry thick) to make curry with wild bamboo shoots. Brutish Is a curry that is full of water Yanang leaves cause a mellow and sweet taste. Also to cover the bitterness and bitterness of fresh bamboo shoots, also mixed with bamboo shoot soup. Add local cassia curry. Curry with wai shoots North put in a similar local curry. Yanang leaves that are used in cooking, the more you put. Making that dish even tastier Eat Yanang can help quench hot poisoning, neutralize fever.

10. banana head
Most of the bananas used in cooking are Kluai Nam Wa. Because less astringent and easier to find than other banana varieties The cotton buds are red when the cotyledons are removed to the layer that is off-white. The cabbage will be cut lengthwise into sections and must first be soaked in water with tamarind juice or lemon juice. In order to keep the bananas in a white and healthy way Thai food is popular to eat fresh banana with fermented soybean paste, fried shrimp paste, pad Thai dipped in flour and cooked in Liang curry. Banana flower cure anemia. Reduce blood pressure, heat in thirst, is important to nourish the milk in the mother's baby.

Vegetables are a rich source. Dietary fibers naturally contain proteins, minerals and vitamins, especially vitamins A, B, C, E, and K, as well as other substances such as some bioflavonoids and digestive juices. Which are all important and essential for the efficient functioning of the body Which are rich in local vegetables of Thailand

But how to cook it so delicious? Let's see.

Various ways to cook local vegetables

- Burning such as bamboo shoots, eggplants, banana heads, bitter gourd, bitter gourd

- Python (taking vegetables into bamboo tubes and then cooked), leafy vegetables, flowers, Sesbania

- Steamed Mushrooms, Pumpkin, Taro, Potatoes

- Boiled pods, head vegetables, leaves, mushrooms.

- Preservation, pickled, dried, such as pickled bamboo shoots, dried pickled pistachios, flower ngiw, mushrooms, chili

- Mixed salads such as Lemongrass Salad, Banana Leaf Salad, Betel Nut Salad, Banana Yum Salad, Galangal Salad, Acacia Salad

- Stir-fried can be used with all kinds of vegetables.

- Eat fresh as a dip for chili paste.


The secret to maintaining the nutritional value of local vegetables

1. Wash before peeling (root cut, stem cut)

2.Peel, cut and use immediately.

3. Boiling water must use strong boiling water, less water, short time, close the lid.

4. Stir-frying requires a strong fire. Stir quickly

5. Do not let vegetables wither. Always keep vegetables fresh