We humans are so good that we can bring a lot of plants to the table and turn them into our food. There are even a number of plants that are inherently poisonous.
When it comes to poisonous plants, it is estimated that many people will think of some wild mushrooms that they love to eat in Yunnan and other places, and even some wild mushrooms can be eaten and you can see villains, but even so, many people still love to eat.
In fact, in nature, there are many seemingly ordinary plants, which may be delicious and have a certain toxicity lurking. These five very common plants in the south, they are all poisonous, but they have all become a delicacy, and many people also like to eat them, how many have you eaten? Let's take a look!
(1) Cassava.
This is a very popular crop recently. In winter, the golden season of eating hot pot, many people like to put sweet potato vermicelli when eating hot pot, and pork stewed vermicelli in the Northeast is still a famous dish, and every household loves to eat it.
In the past, vermicelli was basically made of sweet potato starch, but many sweet potato vermicelli on the market today are not necessarily sweet potato starch, but a starch called cassava. It is estimated that many people have also heard that cassava is poisonous, and this is also true.
Cassava, an important food crop and industrial raw material in the tropics, was also widely cultivated in the southern part of the continent.
The tuber roots of cassava are rich in starch, and the starch content is higher than that of sweet potatoes, and it is known as the "king of starch".
However, it should be noted that cassava is not directly edible because it is toxic, mainly containing toxic substances such as cyanogenic glycosides. If untreated cassava is consumed, it can cause poisoning and even be life-threatening.
Like in the past, farmers planted cassava and ate it as food to satisfy hunger. Generally, before eating cassava, it is peeled, soaked, steamed and other treatments.
With these treatments, the toxic components in cassava can be removed, making it a safe food. In addition, cassava should not be eaten in excess, and if you eat too much at one time, it is still easy to be poisoned even if it is detoxified.
(2) Konjac.
In the south, there is a delicacy called konjac tofu, which was eaten by many poor people as "big fat meat" in the past. I have to say that its texture and taste are very similar to fatty meat, and it is also fat-free. It is popular for its unique taste and rich nutritional value, and many dieters like to eat it.
However, konjac is poisonous in its entirety. It comes from the Araceae family, Konjac plant, this Araceae family is basically a poisonous plant, so it is also not directly edible.
Before eating konjac, it must be processed, and the wise ancients have long invented a way to detoxify konjac, that is, to make it into konjac tofu, konjac shreds and other foods.
During processing, the toxic components in konjac can be removed by heating, soaking, and other methods, making it safe and tasty.
(3) Daylily.
Have you ever eaten fresh daylily? It is estimated that many people have not eaten it, and even fresh daylily is rarely sold, also because fresh daylily is not suitable for consumption.
There is a saying that "the daylily is cold", which is the daylily, which is also known as the golden needle cabbage, which is a common vegetable in the south, and the ancients also called it forget the worry grass, daylily flowers, etc.
It is delicious, nutritious, and contains a variety of vitamins and minerals. However, fresh daylily contains colchicine, a substance that is oxidized into dicocchicine in the human body, which is highly toxic.
Therefore, when eating daylily, you should not eat fresh daylily directly, but choose daylily that has been dried or blanched. After sun-dried, the colchicine content of daylily is greatly reduced, making it safer to eat.
Blanching can also effectively remove colchicine from daylily, generally put daylily in boiling water and boil it for a few minutes, then remove it and rinse it with water.
(4) Dog's claw beans.
A peculiar vegetable unique to the south, also known as tiger claw beans, cat beans, etc., it is also a very popular traditional food in the mountainous areas of Guizhou, Guangxi, Sichuan, Yunnan, Hunan and other provinces.
In the past, dog's claw beans were wild, but later because of their delicious taste and high yield, they were planted as vegetables, and they were generally planted in the open space in front of and behind the house, and a few plants were planted to be enough for a family to eat.
And the dog's claw bean plant is also poisonous in the whole plant, especially its fruit is the most toxic, but it is this part that is eaten.
The toxicity of dog's claw beans is still very strong, and it is not suitable for direct consumption, and generally needs to be boiled, soaked and other treatments before eating.
Generally speaking, after the dog's claw beans are cooked, they are soaked in clean water for a few days, during which the water should be changed continuously until the water no longer turns black. In this way, the toxicity of dog claw beans is greatly reduced, and they can be eaten with confidence.
Dog's paw peas have a unique taste, can be fried and boiled, and are a unique home-cooked dish, especially in winter, fried pork belly with dog's claw beans is a very delicious meal.
(5) Taro
It is a common vegetable and food crop, and many people also love to eat it, especially taro has a soft and glutinous taste, rich in nutrients, and is deeply loved by people. But what many people don't know is that taro is also poisonous, and it is poisonous in the whole plant.
The epidermis and mucus of taro contain a certain amount of calcium oxalate needle crystals, which may cause allergic reactions such as skin itching after contact.
For example, when handling taro, if you don't wear gloves, your skin will itch, and this is one of the manifestations of poisoning. Therefore, when handling taro, it is recommended that everyone must wear gloves and avoid direct contact with the skin and mucus of taro.
If you accidentally come into contact with the mucus of taro, you should immediately rinse it with water and apply some anti-allergy ointment. In addition, taro cannot be eaten raw and must be eaten after cooking to avoid problems such as indigestion.
These five poisonous plants, although you need to be extra careful when eating them, they are also a delicacy that many people love. As long as we master the correct handling methods and precautions for eating, we can enjoy the delicious taste while ensuring our health and safety.
How many of the above five toxic vegetables have you eaten? Is there a food you love? Welcome to leave a message to discuss! #秋日生活打卡季#