Why is cabbage bitter Why is cabbage bitter

Is it salty or not? Didn't you put the essence of chicken? Isn't it spicy with chili peppers?

Did you put the pepper? And then paste? Do you fire a lot?

It's all burned and eaten, and it's not normal if it's not bitter! According to your current steps, if it is a dried chili pepper, fry it in oil first, turn off the heat when seasoning, taste the taste, turn on the high heat and stir-fry when it is appropriate, and fry it well. Cabbage is delicious to tear by hand.

It may be that the quality of the cabbage is not good, such as it is not fully ripe, the sunshine time is not long during the growth process, the growth environment is more polluted, etc., or it may be that the cabbage is not cooked thoroughly. It is best to choose cabbage with a more uniform color distribution, approximately round, and a firm texture.

When stir-frying cabbage, it is recommended to put enough cooking oil, so that the fried cabbage is crisp and refreshing, sweet and fragrant, and can also effectively relieve the bitterness in the cabbage.

Cabbage can also be soaked in salted water for about 3-5 minutes, which can not only play a role in sterilization and insecticide, but also relieve the bitterness in cabbage.

Cabbage, also known as cauliflower, kale, kohlrabi, etc., is a biennial herbaceous plant that is cultivated all over China.

There is no harm to people if they eat it.

If you accidentally encounter the bitter situation of cabbage, the main reasons are as follows:

1. Excessive fertilization: In the process of planting, cabbage will generally apply fertilizer to promote growth, if too much fertilizer is applied, it will cause a backlog in the body of cabbage, making it taste bitter.

2. Planting conditions: cabbage is suitable for growing in areas with large temperature differences, which is conducive to the accumulation of sugar.

3. Improper storage: When "hoarding autumn vegetables", if the insulation measures are not taken, after the cabbage is frozen, its internal tissue will change, resulting in a bitter taste.

The taste of Chinese cabbage has a certain relationship with the variety, the temperature difference is large, the sugar is easy to accumulate, and the taste of Chinese cabbage will be better, so generally speaking, Chinese cabbage in autumn has the best taste and delicious taste.

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

In general, it is difficult to distinguish which cabbage nitrogen fertilizer is applied too much with the naked eye, when choosing Chinese cabbage, you can choose some cabbage with thin and small trees, and the tighter the cabbage wrap, the better, so that the cabbage is sweet and clean.

Improper pickling, such as deterioration caused by improper salt and improper storage, or before it is almost marinated, a toxic substance - nitrite is produced, which is toxic, and sauerkraut should not be eaten when it is not pickled or spoiled!

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and then eating them after a week.

Reasons for improper pickling. Sauerkraut is mainly found in Northeast China and Germany, and is also found in Southwest China. In ancient times, it was called 菹 (zū), and it has its great name in the "Zhou Li".

The Northern Wei Dynasty's "Qi Min Yaoshu" is a detailed introduction to the various methods used by our ancestors to pickle sauerkraut with cabbage (ancient name woad) and other raw materials.

Selection methodThe color of high-quality sauerkraut is natural, the leaves are light yellow to dark yellowish-brown, and the leaves are translucent white to dark yellow, and the color will slowly turn gray after short-term exposure to the air or during the shelf life after vacuum packaging, and this change does not affect the other qualities of sauerkraut.

The color of the sauerkraut after dyeing and bleaching is particularly yellow and bright, and it is not easy to change color after short-term exposure to air or long-term light during the shelf life after vacuum packaging.

The secret to making kimchi is:

1. Choose a clean jar with good sealing or plastic box with good sealing. (hereinafter referred to as kimchi jar).

2. Boil clean water (the purpose is to kill the bacteria in the water), cover and let cool. The amount of water is determined by the amount of the dish. The water can submerge all the dishes.

3. Pour the cooled water into the cleaned kimchi jar. Add salt and it will feel salty.

4. Put chunks of rock sugar in order to keep the kimchi crispy and delicious. Do not substitute white sugar and brown sugar.

6. Water must be released at the sealing place.

7. If it is freshly soaked, it will take about 7-10 days in summer for kimchi to eat. It takes about 15 days in winter. During this time, do not open it lightly.

The number of anaerobic bacteria in the freshly soaked water is still relatively small, and it is best to soak cabbage for the first time, because this is the easiest to cook. If you soak white radish for the first time, it is best to cut the white radish into thin slices.

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Due to improper storage of sauerkraut, spoilage.

The shelf life of sauerkraut mainly depends on the fermentation process in the early stage, if it is fully fermented, even if the temperature rises, the sauerkraut will not deteriorate, otherwise it is easy to brown, oxidation and deterioration, touch the surface of the sauerkraut with your hands whether it is sticky, and smell it with your nose to see if it produces peculiar smell, if it stinks, it means that it has been spoiled.

After sauerkraut deteriorates, it will breed a variety of harmful bacteria, especially the increase of pathogenic bacteria such as E. coli, which will cause gastrointestinal diseases. A good sauerkraut cabbage is slightly white and transparent, the leaves are slightly yellow, and the overall color is very refreshing.

Improper pickling, such as improper salting, improper storage and other reasons caused by deterioration, or before the pickling is almost done, a toxic substance - nitrite is produced, which is toxic! Don't eat sauerkraut when it's not pickled or spoiled!

Is it sauerkraut frozen tofu, that is, frozen tofu is frozen for a short time, and the soy milk is bitter. Sauerkraut is light, do not put too much salt, too much soy sauce. In addition, after cutting the sauerkraut, you have to grab it and take out the water before you can fry it.

The fact that the greens have a bit of bitterness or astringency is because the stems contain a small amount of tannic acid, which does not harm the body. Tannins (tannins), alkaloids, and some glycosides and polyphenols can give plants a bitter taste. Under certain environmental influences (such as low temperatures, animal gnawing, diseases, etc.), plants will synthesize certain metabolites in large quantities, which is why some vegetables that are not bitter will become bitter.

Different vegetables produce different bitter tastes.

A way to get rid of bitterness.

1. Don't buy out-of-season greens, winter greens are delicious, the taste is sweet and glutinous after being beaten by frost, and it is the best time of the year.

2. Blanch with boiling water and then fry, or blanch the washed greens with boiling water and drain the water.

3. Stir-fry quickly, stir-fry vegetables over high heat quickly, the time should not be too long, and the stewed ones are easy to produce bitter and astringent taste; The oil needed for green vegetables needs to be put more, and less oil is easy to produce a bitter and astringent taste; Don't put salt too early, and add seasoning when it's about to start.

4. Add a little white rice vinegar or white sugar to reduce the bitterness.

The cabbage is fried and bitter and not poisonous.

There are many reasons why cabbage has a bitter taste: it may be because of the wrong cooking method, or it may be because when you buy it, you buy cabbage that is not fully ripe; Another reason is that the growth of cabbage is hindered by insufficient light during the breeding process, and there is also a possibility that the environment for cabbage cultivation is polluted.

When frying cabbage, heat the oil pan first, and then put in enough cooking oil, so that the cabbage will be refreshing and crisp after it is fried, and it will taste sweet and silky, and there will be no bitter feeling.

Precautions for cleaning cabbage

Before eating cruciferous vegetables, be sure to wash them. Rinse at least 3-6 times with clean water, and then again in lightly salted water. Like cabbage, you can cut it first, soak it in clean water for 1 2 hours, and then rinse it with water to remove the pesticide residue.

When cleaning, you can also use rice washing water to wash vegetables, this is because when the organophosphorus pesticide encounters acidic substances, it will lose its toxicity, it is recommended to soak in rice washing water for about 10 minutes, and then rinse with water.

The above content refers to Encyclopedia - cabbage.