What is the cabbage and what is the cabbage

The round root cabbage should be the little cabbage that the Hunan people say.

Cabbage comes from the Mediterranean region of Europe, also called cabbage, cabbage, pimple white, sun and moon cabbage, and the scientific name is "cabbage". It is one of the most important vegetables in the West. Like Chinese cabbage, cabbage has a high yield and is resistant to storage, making it a good vegetable for all seasons.

The Germans believe that cabbage is the king of dishes, and it can cure all diseases. Westerners' "home remedies" for treating cabbage are as common as Chinese using radishes to cure diseases. Now there is a purple cabbage on the market called purple cabbage, which has the same nutritional effect as cabbage.

Cabbage in the south is also known as cabbage.

Cabbage is actually cabbage, and its scientific name is cabbage.

Chinese cabbage is cultivated all over China, generally used as vegetables and feed, and is one of the important vegetables in China. In addition, various varieties of cabbage originated from the Mediterranean to the North Sea coast and were cultivated as early as 4,000-4,500 years ago.

Cabbage prefers mild, moist and plenty of light. It is more resistant to cold and has the ability to adapt to high temperatures. The growth temperature is 15-20.

In the succulent stem expansion period, if the high temperature is more than 30, the flesh is easy to fibrosis. The choice of soil is not very strict, but it is suitable for cultivation in humus-rich clay loam or sandy loam soil. Cabbage seedlings must pass vernalization at 0-10 °C, and then sprout, flower, and bear fruit in long days and at the right temperature.

Cabbage is a kind of cabbage introduced by foreign countries, belonging to the Brassica vegetables of the cruciferous family, it is also popularly called cabbage, cabbage, etc., in the four seasons of the year good jujube can often be seen, the most important time to market is in May, the common production areas are mainly Hebei, Shandong and Northeast China.

Cabbage is a kind of cabbage introduced by foreign countries, belonging to the cruciferous family Brassica vegetables, cabbage is also popularly called cabbage, cabbage, cabbage, etc., can be seen often throughout the year, the most important time to market is in May, the common production areas are mainly Hebei, Shandong and Northeast China.

What cabbage looks like.

The cabbage is spherical in appearance, with huge dark green leaves as a base on the outermost side, and the color of the leaf bulb is tender green, which is formed by the cascading and curling of leaves, and the leaves have white veins on the leaves, and the inner leaves are white and goose yellow.

Cabbage method.

1. Stir-fry

When the cabbage is fried, you can use the green onion and garlic as a match, first fry it in wide oil, then put in the green onion and garlic and stir-fry until the smell is strong, adjust it to high heat and stir-fry the cabbage, and the cabbage can be out of the pot after it changes color.

2. Cold dressing

When the cabbage is cold, you can use the vinaigrette, blanch the vegetables first, wait until the color changes, remove them, add the vinaigrette after cooling, stir, and then add the appropriate salt according to personal taste.

The efficacy and role of cabbage.

Chinese cabbage is rich in a variety of high-quality protein and vitamins, long-term consumption can effectively supplement nutrition, meet the needs of the body of various vitamins, and has antibacterial and anti-inflammatory, delaying the aging of the body.

We also have it there, and we say it's a big dish. It's not spinach or water chestnuts.

It is native to southern Europe and was introduced to China from Arabia in the 5th century AD. According to the color of the petioles, it can be divided into three types: white stem, green stem and red stem, and it is more common for farmers in China to cultivate green stems. It belongs to the leaf variant of the genus Chenopodaceae, also called leaf beet, vegetable beet, leaf beet, kraft cabbage, pachyderm, Junda cabbage, Genda cabbage, etc.

The appearance of the green-stemmed cabbage is similar to that of spinach, but it is longer and thicker than the petiole of spinach, and the leaves are thicker than spinach, so it is also known as pineapple beet, foreign spinach and false spinach.

The edible part of the cabbage is the tender petiole and leaves, the taste is refreshing, the texture is smooth, but the cabbage belongs to the coarse vegetable, it is difficult to see its figure at the banquet, it is only for the folk home cooking, can be fried, cold dressed, made soup, or used to cook soup noodles ingredients. Today, I will introduce a few methods of several kinds of cabbage that are commonly eaten by the folk of northern Henan, let's take a look.

1. Noodles and vegetables.

Ingredients: Tender stalks, eggs, flour.

Seasoning: salt, garlic paste, fragrant vinegar, sesame oil, chili oil.

Method: 1. Wash the tender stalks of the cabbage and cut them into 4cmc long segments.

2. Mix salt, garlic, balsamic vinegar, sesame oil and chili oil into a seasoning sauce.

3. Eggs, flour and paste, put the cabbage into the mixture, put it in a frying pan and fry it until it is slightly yellow on both sides, put it on a plate, and dip it in the seasoning juice to eat.

2. Cold salad and cabbage.

Raw materials: young stalks.

Seasoning: salt, balsamic vinegar, sesame oil, garlic paste, chicken essence.

Method: 1. Wash the young stalks of the cabbage, cut them into sections, blanch them in boiling water for 1 minute, remove them and soak them in cool boiled water, drain the water and set aside.

2. Add salt, chicken essence, balsamic vinegar, sesame oil, and garlic paste to the cabbage, mix well and put on a plate.

3. Raw fried cabbage.

Ingredients: young leaves, eggs, flour.

Seasoning: salt, five-spice powder (or thirteen spices), garlic paste, balsamic vinegar, sesame oil, red oil.

Method: 1. Wash the young leaves of the cabbage and chop them finely.

2. Mix garlic, salt, balsamic vinegar, sesame oil and red oil into a seasoning sauce.

3. Add salt, five-spice powder (or thirteen spices), egg liquid, flour to the young leaves of the cabbage, mix well into a paste, pour it into a pan and fry it slightly yellow on both sides, cut it into pieces and put it on a plate, dip it in the seasoning sauce and eat.