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落葵,属落葵科一年生蔓性蔬菜,因茎叶折断后有粘液溢出,岭南人称之为潺菜、古代女子用它的子实汁液作化妆品涂脸,故又名胭脂菜。它的茎部为肉质,叶片卵圆形,全缘,肥厚而滑嫩,适宜做汤或炒食。昔日民间视为粗贱之物,价格很低。近年来,随着人们食味的变化,落葵重新受到青睐,被宾馆、酒家、饭店请上了筵席。例如“落葵咸蛋汤”,“蒜蓉炒落葵”等成了广州、香港人的时髦菜,一时身价十倍。因而种植面积迅速扩大,产品质量有所提高。
Lakui, which belongs to the annual branch of Canko Mani vegetables, stems and leaves due to the mucus overflow after the break, Lingnan people call it Tricholoma, the ancient woman with its real juice for cosmetics painted face, it is also known as rouge. Its stem is fleshy, oval leaves, whole, hypertrophy and smooth, suitable for soup or fried. In the past, the people considered the cheap things, the price is very low. In recent years, with the change of people’s taste, Lakui re-accepted, was hotels, restaurants, restaurants, please feast. For example, “Lakui salted egg soup”, “Garlic fried speckled” such as Guangzhou, Hong Kong became a fashionable dish, sometimes worth ten times. As a result, the area under cultivation rapidly expanded and product quality improved.