There is a dish called kohlrabi , have you ever eaten it?

When I went to the vegetable market to buy vegetables, I found that there was a dish that was very strange. It is neither like lettuce nor greens, the roots are thicker, and its roots are a combination of multiple roots, and after asking the boss, I learned that it is called a cabbage.

If you just say the name of the dish, I believe that many friends do not know what kind of dish it is. But when Xiaohua said that the mustard we usually eat is made from this kind of vegetables, everyone will suddenly realize.

Mustard is a mustard green, which is mainly grown in the southern region, especially near Zhejiang and Fujian, and is also called kohlrabi by the locals. Strangely, the leaves of the cabbage are not the object of everyone's use, because the leaves are relatively old and have a bitter taste in the mouth. The roots are sweet and delicious compared to the leaves, and can be made into many dishes.

I like to cut the vegetables into slices and stir-fry them with the meat. The fresher flavor inside was just extracted, and this flavor was covered on top of the meat slices, which was even fresher than putting chicken essence. If the population in the family is relatively small, Xiaohua suggests that everyone buy a vegetable is enough.

In addition to stir-frying directly, you can also cook soup, which is equally delicious.

Everyone is familiar with mustard, which is made from this kind of vegetable and is made. Pick the ripe cabbage out of the soil, remove the outer layer of skin, then cut it into slices or strips, and then add some sauce or peppers, and after a period of pickled mustard, it is directly formed. Now it is more famous for the mustard made in Zhejiang, which meets the appetite of most people.

If you are more interested in children's vegetables, you can also grow them as potted plants. For example, autumn is suitable for planting vegetables, buy some seeds and sprinkle them into the soil, the soil is similar to the garden soil, as long as the soil is delicate enough. You can also put some farmhouse fertilizer, but for friends who grow indoors, it is not suitable to use organic fertilizer, because the taste will feel particularly pungent.

Herbs like to grow in cool places, so it is more suitable if they are planted on the balcony. Some friends think that it is okay to plant outdoors, especially in sunny places? In fact, it is also possible, as long as the light is not particularly strong, and do not let the summer heat and sun shine, there will be no growth problems.

Water regularly to keep the soil moist enough.

If you want to plant it from seeds, Xiaohua has to explain a few words. Because the germination rate of many seeds is not particularly high, it is best to soak them in water first, relatively speaking, the plump seeds will sink to the bottom, and the shriveled seeds will float on the surface of the water, and the germination rate of the seeds will be filtered through this method.

I think if you're more interested in children's cuisine, you might as well go to the vegetable market and buy one and make it into a delicacy. Or maybe there are no vegetables for sale around, so just buy a bag of mustard and come back.

Turnips, like turnips.

I have eaten, in our place we call kohlrabi cabbage, stir-fried cabbage is definitely a very good dish, spicy and fragrant, and the taste is particularly crisp.

After eating, it is a green leafy vegetable, which can be fried and eaten directly, or it can be pickled into pickles and eaten, which is particularly delicious.

I have eaten this dish, and I often see it at the dinner table, and my family often uses kohlrabi to make pickles.

Eaten. When I was a child, my mother liked to eat kohlrabi pickled and served it with white porridge for breakfast every morning.

The best way to eat kohlrabi is as follows:

1. Hot kohlrabi. Wash the kohlrabi, cut it into small pieces (I'm lazy to cut it with a knife, it tastes better when I tear it by hand), and dry the water. Put oil in the pot, put in the pepper (to cool the oil in the pot, otherwise the paste will become bitter), after the fragrance, use a small spoon to pick out the pepper, put in the chili, minced garlic, almighty Lao Gan Ma spicy sauce and fry until fragrant and put the kohlrabi.

Stir-fry over high heat for 5 minutes. After stir-frying until soft, add salt and chicken essence, stir-fry a few times to get out of the pot.

2. Cold salad. Tear the kohlrabi to shreds. Boil a pot of water, blanch the kohlrabi, add a little salt and a few drops of oil to the water, quickly cool the water after removal, and dry the water after removing Let the kohlrabi cool for a while.

Minced garlic, white sesame chili powder, oil boil and splash it! 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, and coriander.

3. Stir-fry kohlrabi. Tear the kohlrabi, wash it, grab it with your hands, set it in the pot, heat the oil, add the green onions, ginger and dried chili peppers and stir-fry until fragrant, add the oil consumption, and stir-fry for a while. Add the kohlrabi, stir-fry, mix the oil consumption with the kohlrabi, during the stir-frying, press the kohlrabi with a spatula, fry until it is seven or eight mature, add salt, sugar, cumin, and stir-fry for a while.

4.Sichuan kohlrabi.

Preliminary preparation: 10 catties of raw kohlrabi preliminary preparation: 3 taels of salt, 4 taels of sugar (white and red can be).

Later preparation: monosodium glutamate, white wine, a little chili powder, leaf rake, bamboo slices, and an inverted kimchi jar.

After washing the kohlrabi, dry it for a few days, dry it according to your preference, and dry it for less time if you like it to be moist, and then put a bowl of liquor and roll the big head in the drying line to let the kohlrabi soak in the liquor evenly.

Kohlrabi refers to kale.

Cabbage is an annual or biennial herbaceous plant of the cruciferous family, Brassica spp., a biennial herb, powdered with cream. Short and stout annual stems fleshy, unbranched, green or grayish-green. basal leaves rounded at the apex, narrowed to very short petioles with broad wings at the base, undulating margins without distinct serrations; The upper stem has ovate or oblong-ovate leaves, and the base holds the stem.

It is cultivated all over China and is one of the important vegetables in China. The various varieties of cabbage originate from the Mediterranean Sea to the North Sea coast. As early as 4000-4500 years ago, the ancient Romans and ancient Greeks cultivated it, and it was commonly known as "kohlrabi" in Northeast China and "Lotus White" in Yunnan.

Selection method:

Look at the feel: high-quality cabbage feels heavier after taking it, indicating that the cabbage has sufficient moisture, compact structure, and will taste better, while low-quality cabbage feels lighter when you hold it, and it will feel insufficient juice and poor taste when you eat it.

Look at the appearance: high-quality kale looks bright and shiny, while low-quality kale looks dull in color and has no shine.

Growth Habits:

Kale 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.

What is kohlrabi called?

Kohlrabi is a type of mustard greens, also known as snow ferns, mustard, and is also a type of mustard greens. Kohlrabi is an annual or biennial herbaceous plant of the Brassica family of the cruciferous family. Kohlrabi is mostly grown in spring and autumn and is available all year round, but the taste in autumn and winter is not as crispy as in spring.

Kohlrabi is also called mustard greens, turnips, mustard fanwu, mustard lumps, commonly known as turnips. Kohlrabi is also called turnip, Zhuge cabbage, pimple head, round head, round root, and vegetable in Sichuan; Kohlrabi is called kohlrabi in Shanghai; Braised radish is also known as Tajun in Ningbo.

What kohlrabi looks like.

Kohlrabi is round or spherical in shape, with distinct lines on the leaves, one layer wrapped by another. The overall color is mostly light green, and the center is white, and it weighs up to 6 kg. High overall vitamin content.

Where kohlrabi grows.

Kohlrabi is suitable for growing in areas with high humidity and good sunlight. Moreover, kohlrabi has a certain cold resistance and can tolerate the frost period in the north. It is cultivated all over China and is the main vegetable in spring, summer and autumn in cold regions such as Northeast, Northwest and North China.

Kohlrabi efficacy and role.

Kohlrabi is best eaten when cooked. Common practices include stir-fried kohlrabi, stir-fried potato chips, pickled kohlrabi, stir-fried shredded kohlrabi, and kohlrabi fried noodles. Kohlrabi is rich in a variety of dietary fibers. For people with constipation, regular consumption is very beneficial for bowel movements and moisturizing the intestines.

Kohlrabi is mustard, and the state is a kind of camellia. Kohlrabi is a poppy, cruciferous family, and brassica plant, which is native to China and is cultivated all over China. Kohlrabi is a kind of green vegetable with green skin and spherical shape, and after peeling it, the inside is white, and the moisture content is relatively low.

turnips, cabbage heads, pimple vegetables, Zhuge vegetables and cranberries.

Kohlrabi, that is, mustard greens for roots, is a variant of mustard vegetables, and it is also known as spicy pimple and mustard pimple. The bulbs of kohlrabi are spicy and should not be eaten fresh or stir-fried or boiled, and generally need to be processed to make salt kohlrabi.

Rape leaves: Yunnan Kunming landrace, the leaves are large, oblong, dark green, the leaf margin has a serrated notch, and there are fine thorns on the leaves. Cold tolerance and winter resistance are strong, moss is late, can be sown early.

The fleshy roots are conical, slow to expand, late ripening, relatively hypertrophied, a single weight of about 600 800g, low water content, and good processing quality. It takes about 150 days from planting to harvesting.

Leafless kohlrabi: a local variety of Neijiang in Sichuan, which has been cultivated in the suburbs of the city for more than 30 years. The height of the plant is 49-53 cm.

The leaves are oblong, about 15 cm long, about 9 cm in transverse diameter, about about cm in the soil, the skin color is light green, the skin color of the underground part is grayish-white, and the surface is smooth. The fresh weight of a single root is 450 500 grams, and the growth period is about 120 130 days.

What is the scientific name of kohlrabi

The scientific name of kohlrabi is called amaranth, which is an edible vegetable, and Shanghainese people often call it kohlrabi, also known as soil cabbage and eggplant. It is an early-maturing variety that gives few leaves, and the fleshy bulb is an edible part, with a relatively crisp and tender texture, which can not only be eaten fresh, but also pickled and eaten. In addition, it is also very nutritious, and it can be harvested about two months after planting. Staring.

Kohlrabi is eaten on the rhizome part. Kohlrabi is a type of vegetable that is high in vitamins. It can be stir-fried or boiled in soup.

However, the most common way to eat kohlrabi is to marinate it and eat it as mustard. For example, we all see it in the supermarket, rose kohlrabi pickles, which is actually this kohlrabi. The taste is refreshing, especially in summer, and the pickles are especially delicious with white porridge.

Precautions for consuming kohlrabi.

Kohlrabi in China mostly pickled pickles as the main way to eat, so kohlrabi contains a certain amount of nitrite, not a large amount of food.

Kohlrabi contains high potassium and sodium ions, so people with poor liver and kidney function are not suitable for excessive consumption, and patients with kidney disease eat too much and cause edema.

Kohlrabi is a type of mustard green. e68a8462616964757a686964616f31333365666265

Kohlrabi is also known as sherry and mustard, and both sherry and mustard are also a type of mustard. The mustard has a fat and tender texture and a crispy and spicy taste. Snow mushroom, also known as snow cabbage, is a type of leaf mustard greens with a special spicy flavor.

Mustard greens are very rich in nutrients, each 100 grams of mustard nutrients are 24 calories, carotene 310 micrograms, potassium 281 mg, calcium 230 mg, vitamin A 52 micrograms, phosphorus 47 mg, vitamin C 31 mg, sodium mg, magnesium 24 mg, carbohydrate grams, iron mg, protein 2 grams, dietary fiber grams, vitamin mg, selenium micrograms, zinc mg, niacin mg, manganese mg, fat grams, vitamin mg, copper mg.

Efficacy: warm, pungent taste, return to the lungs and stomach meridians; It has the ability to promote phlegm in the lungs, improve the temperature, detoxify and reduce swelling, appetize and eliminate food, warm and beneficial qi, and brighten the eyes and diaphragm; It is mainly used for the treatment of cough and phlegm stagnation, chest septum fullness, sores and carbuncles, deafness, swollen gums, cold abdominal pain, constipation and other diseases.

Kohlrabi is also called mustard greens.

cabbage) source.

Mustard greens are very rich in nutrients, and the nutrients per 100 grams of mustard greens are 24 kcal of calories, 310 micrograms of carotene, 281 mg of potassium, 230 mg of calcium, 52 micrograms of vitamin A, 47 mg of phosphorus, 31 mg of vitamin C, mg of sodium, 24 mg of magnesium, grams of carbohydrates, mg of iron, 2 grams of protein, and grams of dietary fiber.

Kohlrabi is also called mustard, which is made of mustard greens.

one. Benefits of kohlrabi:

1.Sterilization. Fresh kohlrabi has a bactericidal and anti-inflammatory effect. If you have a sore throat, swelling from a trauma, stomach pain, or toothache, you can juice kohlrabi and drink it or apply it to the affected area.

2.Enhance the body's immune function.

Kohlrabi can improve the body's immunity and prevent colds.

3.Anti-cancer and anti-cancer.

To protect the living indicators of cancer patients, among the anti-cancer vegetables, kohlrabi ranks 5th, which is quite prominent.

4.Promotes digestion.

Extended Materials. Kohlrabi is also known as brassica juncea Cruciferous plants are often covered with single, bifurcated, stellate or glandular hairs. The flowers are bisexual, usually racemes; sepals 4, detached, two rounds; petals 4, clawed, arranged in a cross-shaped corolla, a few without petals (e.g., solitary cabbage, petalless cabbage);

6 stamens, 2 rounds, 2 outer rings are shorter, and 4 inner rings are longer, called four strong stamens; Carpel 2, conzynity, ovary 1 chamber, with lateral membranous placenta, ** with pseudoseptum, divided into 2 chambers, each chamber usually with multiple ovules.

The fruit is a horn fruit, the length and width are nearly equal to the short horn fruit, and the length is several times the width of the long horn fruit, such as the camellia and solitary cabbage are short horn fruits, and the cabbage and radish are long horn fruits. There are about 350 genera and 3,000 species of plants in this family, which are widely distributed all over the world. There are 90 genera and 300 species in China, with the most in the north and northwest.

Resources.