How to distinguish between yellow and white and baby cabbage?

The first one can look at their roots. The baby cabbage itself is relatively small, so the small roots are baby cabbage. The second one is to look at their cabbage sum, and the yellow one in the middle is baby cabbage.

If you want to distinguish between yellow and white and baby cabbage, you can judge by the appearance, the color of yellow and white is mainly yellow with a little white, while baby cabbage is mainly tender yellow; And the yellow and white leaves are larger, while the baby cabbage leaves are narrower.

A significant difference between cabbage and baby cabbage is their color, the heart leaves of cabbage are yellow and white, and the outer leaves are mostly green. The leaves of baby cabbage are tender yellow and can be distinguished at a glance.

The easiest way is that baby cabbage is smaller than yellow seedling, which is a smaller version of boxwood.

The leaf base of baby cabbage is narrower and the leaf veins are delicate, whereas the leaf base and veins of Chinese cabbage are relatively wide. The baby cabbage leaves are straighter, and the cabbage heart leaves are curved inward.

There are often unscrupulous merchants in the market who sell Chinese cabbage as baby cabbage to customers, if the Chinese cabbage is not peeled off, you can distinguish it When you put the cabbage sum and the doll closed-posture manuscript dish in front of your eyes, can you still recognize the two of them? So how do you tell baby cabbage from Chinese cabbage?

1. From the color point of view: the outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow. The outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow.

2. From the perspective of the number of leaves: the number of leaves of baby cabbage and Chinese cabbage is the same, almost about 50 pieces. In order to pass off the Chinese cabbage as baby cabbage**, the merchants will generally peel off its outer leaves, and the number of its inner leaves is far from enough compared to the baby cabbage.

3. From the appearance: the cabbage is thicker, the leaves are wide, and the top is looser. The cabbage is thinner, the leaves are narrower, and the top part of the blind part is tightly closed.

4. From the shape of the leaves: the leaves of Chinese cabbage are curved inward and have more folds. The leaves of baby cabbage are relatively straight, with fewer wrinkles and clear leaf texture.

If you can't tell the difference with the above methods, you can also feel it directly and pinch the two when you buy. Chinese cabbage is softer when pinched, while baby cabbage is firmer when pinched.

1. The appearance is different.

The leaves of yellow cabbage are round and hemp nest-shaped, the outer leaves are green and fall to the ground, the heart leaves are egg yellow, the leaf tips are turned outward, and the leaves are thick and delicate.

The outer leaves of baby cabbage are green, and the leaves are slightly different according to different varieties, which are divided into golden yellow, light yellow, white, orange red, etc. The plant is smaller.

2. The growth period is different.

Yellow cabbage has a long sowing period and is especially resistant to low temperatures, and can be marketed successively after transplanting 40 days, and can be maintained for more than 30 days under 5 low temperature conditions after maturity.

Baby cabbage is a semi-hardy vegetable. The general growth period is 45 to 65 days.

Baby cabbage is comparatively small, and bok choy is comparatively coarse.

Baby cabbage is thin and sweet, nutritious and sweet, slightly higher than ordinary cabbage; It is rich in vitamins and selenium, and has a high chlorophyll content, which is rich in nutritional value, and is also rich in fiber and trace elements.

Baby cabbage recipes.

Serve the baby cabbage in the soup.

Ingredients: baby cabbage (3 pieces), preserved eggs (2 pieces), green pepper (1 piece), red pepper (1 piece), red dates (5 pieces), wolfberry (1 tablespoon), garlic (2 cloves), ginger (2 slices), green onion (1 root), stock (3 cups) Seasoning: oil (3 tablespoons), salt (1 4 tablespoons), chicken broth powder (1 3 tablespoons), cornstarch water (1 3 cups).

1. Peel off the shell of the preserved egg and cut it into six pieces with an egg cutter; Wash the red dates and wolfberries and soak them in water.

2. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

3. Heat 3 tablespoons of oil, stir-fry ginger, garlic slices and green onions, pour in green and red pepper pieces and stir-fry well, pour in 3 cups of broth, add red dates and wolfberries and stir well and boil.

4. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes.

5. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

Dry pot baby cabbage.

Edible oranges: 2 small baby cabbages, 200 grams of pork belly, 50 grams of fungus, 50 grams of onions.

Seasoning: green onion, ginger, garlic, soy sauce, chili pepper, cooking wine, Sichuan pepper, sugar, salt.

Method: 1. Tear the baby cabbage and cut the pork belly into thin slices.

2. Cut the onion into small slices, and tear the fungus into small flowers after soaking.

3. Put oil in the pot, heat it and stir-fry the chili pepper and peppercorns until fragrant, and then put the pork belly slices and stir-fry over low heat.

4. Add the onion when the meat slices are cooked, stir-fry for a while, then cook in cooking wine, soy sauce and sugar.

5. Add salt and stir-fry for a while, then add chicken essence to taste.

The differences between baby cabbage and Chinese cabbage include different colors, different shapes, different hearts, different tastes, and different nutrition.

1. The color is not filial piety

The color of baby cabbage is darker than that of Chinese cabbage, and the leaves of baby cabbage are tender yellow, and the color is much brighter than that of Chinese cabbage. Chinese cabbage, on the other hand, is lighter in color, with green leaves and large patches of tender white on the side of the cabbage, or yellow with white in the middle.

2. The shape is different

The appearance of baby cabbage is relatively symmetrical and regular, the leaves are relatively narrow, the roots are relatively delicate, and its leaf veins are also relatively delicate, and they are very delicate and smooth to the touch. The appearance of Chinese cabbage is relatively wide, its size and thickness are better than baby cabbage, and the leaves and veins of Chinese cabbage are wide and soft.

3. The wrapping is different

The core of Chinese cabbage is tight, and the leaves are usually curved inward, and the degree of wrinkling is also more severe and twisted. The leaves of baby cabbage are straight and flat, and the leaf curls are delicate and beautiful.

4. The taste is different

Because Chinese cabbage is rich in water, it is relatively sweet. Baby cabbage is easier to absorb and has a sweeter taste.

5. Nutrition is different

The nutritional value of baby cabbage is similar to that of cabbage, including protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The difference is that baby cabbage is rich in isothiocyanates, while Chinese cabbage is not abundant.

Looking at the color, the first way to judge baby cabbage and Chinese cabbage is the color. The outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow, and the outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow. Look at the number of leaves.

In terms of the number of leaves, baby cabbage and Chinese cabbage have about the same number of leaves, almost fifty. In order to sell Chinese cabbage as baby cabbage, many merchants usually peel off the leaves on the outside of the Chinese cabbage. At this time, the number of inner leaves is far from enough compared with the baby's scattered and changed baby vegetables.

Looking at the appearance, from the appearance, the cabbage is thick on the side, the leaves are wide, and the top is loose, while the cabbage is thin on the side, the leaves are narrow, and the top is thin. Looking at the color, the first way to judge baby cabbage and Chinese cabbage is the color. The outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow, and the outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow.

Look at the number of leaves. In terms of the number of leaves, baby cabbage and Chinese cabbage have about the same number of leaves, almost fifty. In order to sell Chinese cabbage as baby cabbage, many merchants usually peel off the leaves on the outside of the Chinese cabbage.

At this time, the number of inner leaves is far from enough compared with the baby cabbage. Looking at the appearance, from the appearance, the Chinese cabbage is thick on the sides, the leaves are wide, and the top is loose, while the baby cabbage is thin on the sides and narrow on the leaves, and the top is carefully closed.

Baby cabbage: This variety is very early-maturing, a special species for alpine baby cabbage, which was introduced to Korea for mating for a generation. The growth is strong, the moss is late, and the spring sowing is the best.

It can also be cultivated in alpine areas in summer. The growth period is 50-55 days, the single ball is heavy, the outer leaves are dark green, the core leaves are tender and yellow, stacked, and the taste is excellent. If planted reasonably and densely, it can be cultivated as baby cabbage, which is one of the best varieties of baby cabbage planted at present.

Yellow cabbage leaves are round and hemp nest-shaped, the outer leaves are green, the inner leaves are egg yellow, the leaf tips are turned outward, the leaves are thick and delicate, and the fibers are less.