Why is some Chinese cabbage stir fried bitter?

1: It may be different in different places. 2: Crops that have not been fertilized for a long time will taste bitter and unwatered. 3: Individually, some cabbage will use this situation.

Here's why:

1) Some cabbage has a bitter taste and poor taste, which is related to fertilization, and the application of nitrogen fertilizer will increase the yield of Chinese cabbage, but such cabbage has a slightly worse taste because of the growth of fertilizer, and if there is too much nitrogen fertilizer, the taste will be a little bitter.

2) It may be related to the season. For example, Chinese cabbage in winter, if it is not "frosted", it will be more bitter. In the frosty season, cabbage and other vegetables "protect themselves" by adjusting the composition of the plant and activating their own defense functions to prevent their cells from being frozen and damaged.

1: It may be different in different places. 2: Crops that have not been fertilized for a long time will taste bitter and unwatered. 3: Individually, some cabbage will use this situation.

Cabbage variety problem. Pot problems. Fried paste.

Here's why:

1. Variety reason: The variety of cabbage itself is relatively poor, so it will have some bitter taste when eating.

2. The temperature difference is small: the temperature difference in the planting area is small, which makes it difficult to accumulate sugar in the cabbage, which affects the taste of the cabbage (under normal circumstances, the taste of the cabbage in autumn will be better and the taste is more delicious).

3. Excessive nitrogen fertilizer: In the process of planting cabbage, in order to increase the yield, excessive use of nitrogen fertilizer will cause the cabbage to affect the taste because it is promoted by fertilizer, and in severe cases, it will make the cabbage bitter.

How to choose cabbage

When choosing cabbage, you can choose a thin-skinned and small cabbage, and the tighter the cabbage, the better, because this kind of cabbage is generally sweeter and cleaner.

Can you still eat cabbage if it has a bitter taste

The bitterness of cabbage can generally continue to be eaten, because the bitterness of cabbage usually has little to do with itself, and it is not because of the bitter taste caused by some harmful substances in cabbage, so it generally does not cause adverse effects on the human body.

Precautions for eating cabbage

After cooking cabbage, it must be eaten in time, not overnight, because overnight cabbage will produce a certain amount of nitrite, which is harmful to human health.

Reasons why cabbage is bitter:

Cabbage has a bitter taste, which may be related to the season of cabbage, in late autumn, the sugar content of cabbage is easier to accumulate, and it tastes sweet; Or it is related to fertilization, too much nitrogen fertilizer is applied to cabbage, which will also cause cabbage to have a bitter taste. It is normal for cabbage to have a slight bitter taste, and if the bitterness is too pronounced, do not eat it again.

Cabbage can be said to be a common vegetable in every family, especially in winter, when the weather is cold, every household will buy more cabbage and store it. Sometimes you will find that the taste of cabbage is bitter, but in fact, fresh cabbage will taste slightly bitter.

There are many reasons why cabbage is bitter, first of all, it may be the season and variety of cabbage, and the cabbage in late autumn has the best taste, because the temperature difference at this time is large, and the sugar is easy to accumulate, so the taste is sweet. If too much nitrogen fertilizer is applied to the cabbage, it will also make the taste of the cabbage bitter and the taste worse.

It is difficult to distinguish which cabbages have nitrogen fertilizer residues when purchasing, so it is recommended to choose cabbage with smooth leaves, thin cabbage and tightly wrapped cabbage. To get rid of the bitter taste of the cabbage, it is also very simple, just put the cabbage in the pot and blanch it before cooking.

Nutritional value of cabbage:

Cabbage contains protein, fat, vitamins, minerals such as calcium and phosphorus, as well as a lot of crude fiber, which can be used for stewing, stir-frying, boiling, mixing, stuffing, and side dishes. In particular, cabbage contains more vitamins, and eating it with meat can not only increase the deliciousness of meat, but also reduce nitrite and nitrite substances in meat, and reduce the production of carcinogens nitrite amine. As the saying goes:

The pork is beautiful in the meat, and the cabbage is only fresh in the dish.

Chinese cabbage is very common in daily life, and it tastes sweet and refreshing, but if it is sold in too much volume, it needs to be stored. Long-term storage is very easy to let the nutrients of cabbage get outflow, and it will also affect the taste of taking, and even there will be a bitter taste, so if Chinese cabbage has a bitter taste, it is best not to take it, so what is the reason why Chinese cabbage has a bitter taste?

First, what is the reason for the bitter taste of Chinese cabbage? Environmental factors will make Chinese cabbage bitter, because the taste and type of Chinese cabbage have a certain relationship, but generally the Chinese cabbage after frost will be sweeter, the key is that due to the large temperature difference between day and night in winter, the carbohydrate compounds, sugar, carbohydrates and other nutrients caused by plant photosynthesis in the daytime increase, and it will taste delicious.

Second, it is also due to the excessive application of base fertilizer to Chinese cabbage, which is also very easy to taste bitter. However, it is not easy for our human eyes to distinguish whether there are chemical fertilizer residues, so we try to choose Chinese cabbage with firm hearts, smooth green cabbage leaves, and thin cabbage. Chinese cabbage, of course, will taste much better.

If you want to eat delicious Chinese cabbage, then choosing Chinese cabbage is the main process.

Third, some people have the habit of eating overnight vegetables, and eat cooked Chinese cabbage after a period of time, if there is a bitter taste, there is no need to take it, it is likely to be moldy. Don't eat moldy Chinese cabbage. As it is harmful to the body.

Fourth, cabbage contains a variety of nutrients, carbonates, methylcellulose and a certain amount of carbohydrate compounds, protein, body fat and other nutrients, and has the reputation of "the first of all hundred vegetables". However, cabbage contains antimycin, which destroys vitamin C, and this enzyme will destroy vitamin C in the range of 60 90, and vitamin C is a substance that is afraid of cold and cooking, if you blanch it with boiling water before frying Chinese cabbage, you can effectively solve this problem.

Under normal conditions, fresh Chinese cabbage has a bitter and astringent taste but no other smell, and the key is that it can be taken due to the season and type. The bitterness of Chinese cabbage is related to the type of season, but it is not harmful to the body, but if the cooked Chinese cabbage is eaten after a long time, it will cause the toxic substance nitrite, which is not a bitter problem, and there is also a risk of carcinogens. Therefore, whether the Chinese cabbage is bitter or not depends on the situation.

The reasons for the bitterness of cabbage are: poor variety, small temperature difference between day and night in the planting area, and excessive application of nitrogen fertilizer. Generally speaking, crops grown in areas with large temperature differences are easier to accumulate sugar, and the taste will be better, it is recommended to choose some cabbage with thin skin, small trees, and the tighter the cabbage wrap, the better, usually such cabbage is sweeter and cleaner.

Either it's out of season to eat, or your belt is done overnight, this cabbage is generally eaten and picked freshly, and it is not easy to be bitter if you use it for too long.

It is normal for Chinese cabbage to have a slightly bitter taste, if it is too bitter, don't eat it, the taste is not good.

The taste of cabbage has a certain relationship with the variety, but generally the cabbage will be sweeter after frost, mainly because of the large temperature difference between day and night in winter, and the increase in carbohydrates, sugars, amino acids and other nutrients produced by photosynthesis during the day, it will taste fresh and sweet. In general, fresh cabbage has a bitter taste but no other peculiar smell, mainly because of the season and variety, and can be eaten.

Before frying cabbage, you can put it in boiling water and boil it for 2 to 3 minutes, remove and drain the water to remove the bitter taste of cabbage. When stir-frying cabbage, add a little salt to the oil and stir-fry it quickly over high heat to keep the cabbage fresh and tender. When cooking cabbage soup, put some breadcrumbs in the pot and add a little vinegar to remove the bitterness and astringency of the cabbage and add umami.

Cabbage is delicious, it all depends on fertilization, and fertilization in this way is extremely cost-effective.

Cabbage is a vegetable that cannot be missing in winter, and the yield of cabbage is very high, although the ** of cabbage is relatively low, but the high yield and low management of cabbage still allow many people to plant cabbage. In winter, cabbage is a better dish, the reason for the suggestion is that in the process of planting cabbage, there is no need for too much chemical fertilizer, and most of the cabbage does not need to be sprayed, even if there are a few wormholes bitten by green worms, break off a few leaves outside, cabbage is still a green and fresh vegetable.

The focus of planting cabbage is the soil, the soil needs to be improved before ploughing, mainly for the fertilizer used in cabbage to mix and use, we all know that high-quality fertilizer, must be able to make cabbage grow well, high yield, but due to the low economic value of cabbage, reasonable fertilization is needed to achieve the expected income, generally choose 3 17 compound fertilizer, use about 20 catties per acre, and then use a bag of biological organic fertilizer, which is convenient for the growth and development of the root system.

In order to reduce costs, just use these two fertilizers, some of which are thin, and there is another fertilizer that is common and has a good effect, that is, bean cakes, soak the bean cakes in water for an hour, and the bean cakes will be completely dispersed after soaking, and then use a sieve to control the water, and then make them. The method of making soybean cake is very simple, spread a layer of insulation film on the ground, and then pile the bean cake on the insulation film, and then wrap the bean cake with insulation film, and then cover it with a layer of non-woven fabric.

20 kg of compound fertilizer per acre, 1 bag of bio-organic fertilizer, and 50 kg of cake fertilizer are basically the most cost-effective fertilization scheme. Here is the emphasis on why we use cake fertilizer? Bean cake is rich in amino acids, you know, the foliar fertilizer containing amino acids is relatively high, and the planting of cabbage is simple to manage, so the use of cake fertilizer, there is no need to spray foliar fertilizer, and there is no need to go to top dressing in the later stage, only to ensure sufficient moisture, bean cake can double the taste of cabbage, some cabbage is bitter because chemical fertilizers are used more, the use of bean cake as fertilizer, can make cabbage crisp and sweet, eating hot pot is really a delicious taste more fragrant than meat.

Environmental factors will make cabbage bitter, because the taste of cabbage has a certain relationship with the variety, but generally the cabbage after frost will be sweeter, mainly because of the large temperature difference between day and night in winter, and the carbohydrates, sugars, amino acids and other nutrients produced by photosynthesis during the day increase, and it will taste sweet and sweet.

In addition, because cabbage is applied too much nitrogen fertilizer, it is easy to eat bitter. However, it is not easy for us to distinguish whether there is fertilizer residue with the naked eye, so we try to choose cabbage with firm cabbage, smooth leaves and thin cabbage. Good quality cabbage will naturally taste much better.

If you want to eat delicious cabbage, then choosing cabbage is the first step.

There are also some people who have the habit of eating overnight dishes, and eat cooked cabbage after a while, if there is a bitter taste, do not eat it, it is likely to be spoiled. Spoiled cabbage, never eat it. Because it is harmful to the human body.

Chinese cabbage is rich in a variety of vitamins, inorganic salts, cellulose and a certain amount of carbohydrates, proteins, fats and other nutrients, and has the reputation of "the king of vegetables". However, Chinese cabbage contains oxidases that destroy vitamin C, these enzymes in the range of 60 90 will seriously damage vitamin C, and vitamin C is afraid of heat, afraid of boiling substances, if you blanch it with boiling water before frying Chinese cabbage, you can solve this problem well.

Summary. Hello dear Chinese cabbage is very bitter and can be eaten.

Hello dear Chinese cabbage is very bitter and can be eaten.

Chinese cabbage is very bitter to eat, and the problem is not very big, so there is no need to worry too much. Suggestions: Suggestions: For this situation, pay attention next time, if the food has a peculiar smell, it is best not to eat.

If you come across bitter cabbage, don't think about throwing it away. Everyone is very concerned about whether the bitter cabbage is okay if you eat it, in fact, it doesn't matter if you eat the bitter cabbage, you can eat it with confidence.

The reason why cabbage becomes bitter is that the soil contains nitrogen, polyphenols, isothiocyanates and other components, which are harmless, so you don't have to worry about bad stomach if you eat it.

If it is a cabbage with a bitter taste, if you cook it a little in hot water, the bitterness will flow into the hot water, so you should "boil it in water" before cooking. Bring water to a boil in a saucepan. Add the chopped cabbage and cook for about 1 minute.

Place it in a colander and wash it gently under running water. hot water, pour it out.

Rubbing saltIf you want to eat Chinese cabbage raw, you can use salt instead of boiling to remove the bitterness. When Chinese cabbage is kneaded with salt, the salt penetrates to release the water containing the bitter taste to the outside, thereby reducing the bitter taste of the Chinese cabbage. Unlike in the case of boiling, salting improves shelf life and leaves a crispy texture, so it can be eaten like pickled vegetables and is easier to mix with seasonings and sauces, so it is recommended for dishes such as salads.

The method of rubbing salt is to cut half of the Chinese cabbage into easy-to-eat sizes. Knead the Chinese cabbage and 1 tablespoon of salt in a plastic bag. Place a light weight on top and press for about 1 hour. When the water comes out, squeeze it firmly with your hands.

If I feel nauseous and want to vomit after eating, is it okay to take Meichangan Double Live Bacteria Capsules? Will the body continue to lose weight in the future?

You can't kiss it.

It is recommended that you seek medical attention immediately.

No abdominal pain and diarrhea.

It's just nauseous and want to vomit.

If there is a precursor to poisoning, please seek medical attention immediately.