There are two kinds of cabbage commonly eaten by northerners, what is the difference between these t

Winter is coming, the weather is getting colder and colder, people also prefer to stew a Chinese cabbage when they eat to spice up their lives, Chinese cabbage is a very nutritious food, there are two kinds of Chinese cabbage in the north, one is Chinese cabbage, one is small Chinese cabbage, the two are also very different, in the name and appearance of the size and use of the efficacy are different.

1. The name is different.

Chinese cabbage, the Chinese name is big cabbage, the Chinese name of small cabbage is ordinary cabbage, the two names are different, the other name of Chinese cabbage is knot, cabbage and cabbage, the other name of small cabbage is small cabbage, greens, rape and chicken hair.

This is also the most obvious difference between the two, followed by the size of the two is very different, from the name you can see that one or two cabbage is very large, cabbage generally has one is five or six pounds is very normal, cabbage is very small and high is 25 70 cm, a bundle of cabbage is only a cabbage.

2. The efficacy is different.

At the same time, the efficacy of eating is also different, Chinese cabbage can be a bowel and can help digestion, because Chinese cabbage contains a lot of crude fiber.

Can promote the stomach and intestines.

Peristalism, which helps people with digestion can prevent dry stools.

The weather is very dry in winter, eating more Chinese cabbage can dilute the toxins in the intestines, and at the same time, it can also be constipation, which is a very good vegetable, and Chinese cabbage also has the effect of preventing cancer and anti-cancer, especially cabbage root, and preventing colds.

3. The nutrient content is different.

Baby cabbage is different from Chinese cabbage, which contains a lot of carotene.

There are more than beans, tomatoes and melons, and it is also very beneficial to eat more bok choy, and bok choy is rich in vitamin C

After entering the human body, it can promote the metabolism of ** cells, eating more cabbage can meet the material conditions required by the body, and help enhance the resistance of your body.

The two types of cabbage commonly eaten are Jiaozhou Chinese cabbage and Northeast dwarf Chinese cabbage. Jiaozhou Chinese cabbage is cylindrical, green on the outside and white on the inside, while the Northeast dwarf Chinese cabbage is oblong and has a flat petiole, which is not as sweet and delicious as Jiaozhou Chinese cabbage.

There are two kinds of cabbage that we often eat, one is Chinese cabbage, and the other is small Chinese cabbage, Chinese cabbage can only be eaten after autumn, and small Chinese cabbage can be eaten all year round, a little smaller than Chinese cabbage.

I think the difference is quite big, in addition to the same name, in fact, there are big differences in taste and appearance, one is more crispy, and the other is drier.

One: cabbage species

Cabbage is divided into autumn and winter cabbage, spring cabbage, and summer cabbage. 1. Autumn and winter cabbage: widely cultivated in southern China, there are many varieties, mainly cultivated in autumn and winter, and the representative varieties of white stem type are Nanjing bantam yellow, Changzhou Changbai stalk, Guangdong bantam black leaf, Hefei small leaf and so on.

2. Spring cabbage: the plants are mostly developed, and a few are erect or slightly tied. Strong winter, hardy and abundant.

3. Summer cabbage, summer and autumn high temperature season cultivation, also known as "fire cabbage", "fucai". The Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin Green, Northeast dwarf Chinese cabbage, Shanxi Yangcheng Da Mao Bian and so on. Chinese cabbage in the south is introduced from the north, and its varieties include Wujin white, silkworm cabbage, cockscomb white, snow green and so on.

2: Classification of cabbage taste

1. Red, white and black dishes seem simple, but in fact, they are the most important test of cooking skills. Red, i.e. carrots, the best way to eat carrots is to fry them in oil. White, the stem of cabbage, as the saying goes, cabbage melts the essence of a hundred vegetables, and eating cabbage cures a hundred diseases.

But the cabbage should be fried thoroughly and can not wilt, there is knowledge here, the important thing is to cut the work, to make the cabbage stalks thin piece by piece, then eat this delicious and look good. The so-called black, black but not dirty, that is only the fungus, this fungus should be small and exquisite, to show the beauty of this dish.

2. Jade roll pickled rice The cabbage leaves are scalded and soft, the meat filling is adjusted, and the meat filling is wrapped in the hot and soft Chinese cabbage leaves, which is the jade roll, put it in the pot and cook it with the mushrooms, put the finished white rice in two-thirds of the bowl, put one and two shiitake mushrooms on the white rice, and pour the soup on it.

3. Cabbage frozen tofu duck leg soup first boil the duck legs, ginger slices, and green onions, and after boiling for 15 minutes, when it is almost cooked, put the frozen tofu, remember that the frozen tofu should be softened with cold water, and then squeeze out the water and put it in the pot. After about 30 minutes, you can increase the amount of cabbage, and you can cut it into any shape according to your preference.

To sum up: there are many varieties of cabbage, and the varieties of cabbage are different when planted in different regions, so it is necessary to choose suitable varieties according to local natural conditions. The taste of cabbage is very good, different practices present different tastes, and eating more cabbage is also very beneficial to the body.

1. Medium-foot milk cabbage: strong winter, more resistant to sprouting, easy to plant, vigorous growth, medium-foot type, less fiber, delicate and sweet meat. The stems are milky white with shiny leaf wrinkles.

2. Short-legged milk cabbage: short-legged type, vigorous growth, more resistant to sprouting, and easy to plant. The leaves are nearly rounded, the leaf wrinkles are shiny, and the stems are milky white. Strong winter, sweet meat, delicate texture, brittle and smooth fiber, good quality.

3. Crane bucket cabbage: short legs, wide stems, wrinkled leaves, delicate and delicious, is a high-grade vegetable variety. Sowing at a suitable sowing period, 30 days can be harvested commercial vegetables on the market, the suitable growth temperature in the Pearl River Delta region is 15-25, higher or lower than the appropriate temperature is easier to sprout.

Cabbage has summer cabbage, medium cabbage, autumn and winter cabbage, and the taste of autumn and winter cabbage is the best and the most tender.

Qiubai 85 Main characteristics: (disease resistance, high yield, storage and transportation, high quality) The main traits of the variety: mid-late maturity generation hybrid, disease resistance, high yield, neat, good spherical shape, particularly excellent flavor quality, particularly good taste, storage and transportation, the growth period is about 85 days, and the general yield of leaf balls per mu is about 8000kg.

The leaf color is green, the leaf is green, thin and flat, the leaf surface is wrinkled, the leaf veins are coarse, the leaf ball is short and cylindrical, like a stack, the top of the ball is round, the ball is beautiful, the outer color of the ball is yellow-green, the ball is light yellow, the net vegetable rate is 78%, and the weight of a single ball is about 6kg.

Jingao No. 2 Main characteristics: (fast growth rate, excellent variety, early market, disease resistance) Main traits of the variety: This variety is a columnar hemp leaf type, the plant type is erect and compact, and the outer leaves are green.

The heart leaves are yellow, the dish type is beautiful, and the quality is excellent. The growth period is 60-65 days, the ball weight is about 30cm, the bulb is 15cm, the leaves are hairy, the net vegetable rate is 72%, the growth rate is fast, the core is firm, and the resistance to the three major diseases is high. In addition, it also has good winter sex and strong resistance to sprouting.

It is suitable for cultivation in spring and autumn, and has the advantages of early market and high efficiency.

Main features: (rich in nutrition, storage and transportation, high-quality disease resistance) The main traits of the variety: the outer leaves are green, the heart leaves are all orange-red, the vegetable type is beautiful, the growth period is 65-70 days, the ball weight is about about it, rich in vitamin A and - cucurbene , its content is 15 times that of other cabbage, and the content of other elements (such as:

Calcium, iron, magnesium, vitamin C, protein, etc.) are more than twice as many nutrients as other cabbages. In addition, it also has the advantages of fast growth rate, solid core, resistance to three major diseases, early market, and high efficiency.

Tianjin Green This variety of cabbage is more delicious, you can choose to make cabbage stewed pork, chop the cabbage, then cut the pork into pieces, and then put it in a pot to cook, add edible salt and light soy sauce.

I think the taste of bantam milk cabbage is very good, it tastes very tender, and it is very sweet. You can use this cabbage to make vinegared cabbage, which has a very crisp texture.

Jingcui No. 60 is more delicious, cabbage and pork stewed vermicelli, cabbage stewed meat in the iron pot, cabbage vermicelli, vegetarian fried cabbage, pork cabbage stuffed dumplings are particularly delicious.

Fried Bailai, vinegared cabbage, the winter in the north, especially in the winter of the northern countryside, due to the cold climate, the types of vegetables are scarce, the vegetables that can be stored are basically only potatoes and cabbage, cabbage has a high nutritional value, so how do rural people store Chinese cabbage and how to eat it? Cool with Bailai, cabbage stewed crucian carp, spicy cabbage, sour Bailai, cabbage stewed tofu, Bailai stewed potatoes, cabbage wonton vermicelli, cabbage hot pot, Bailai soup, cabbage stuffed dumplings, cabbage jam, sea rice Bailai, cabbage roasted mutton, frozen cabbage Zhan meat sauce ......

Northern, rural, Chinese cabbage, favorite. Not to mention the cabbage and pork stewed vermicelli, I'm sorry for your question. I like to watch dramas, the most delicious food in this drama, the head of the troupe, is this dish.

Northern, Northeast hard vegetables, enough north, isn't it? Rural areas, down-to-earth, isn't this dish down-to-earth enough? Anyone can do it!

The practice of cabbage, without matching pork and vermicelli, can it have a soul? So, this dish is not only my favorite, but I believe many people also like it the most.

The life-raising dish in the memory, it is unpretentious, nutritious, rich in a variety of beneficial substances, it is a safe guardian dish that the people of Pingtou must have three times a day, there are many ways, pickled cabbage, stewed tofu with cabbage, steamed buns with cabbage, fried beef and mutton with sauerkraut, delicious and refreshing, now eat less, in the seventies and eighties, it was a national dish baby? Gu said that this year, Koreans can't afford to eat spicy cabbage, and a Chinese cabbage is worth 30 yuan, while our wholesale nine cabbages in Xinjiang are only about 30 yuan.

Cut off the leaves of each cabbage, leaving the cabbage (don't tear the leaves too clean, leaving a small number of leaves on the left and right sides of the cabbage to increase the taste of the dish), cut the strips wide, I live in the north. In winter, cabbage is the main food. The best way to eat it is to put hairy meatballs, tofu, vermicelli, braised pork, kelp, and finally cabbage.

Fragrant chowder out of the pan. A bowl of rice, a bowl of chowder. I haven't heard that northerners are tired of eating chowder.

3 degrees of air 5 mm spare.

Rotten cabbage should not be eaten. Cabbage produces toxins in the process of decaying, and Chinese cabbage should not be blanched in boiling water for too long. If it is too soft and rotten, it will not only affect the taste, but also lose nutrients. The optimal time is 20-30 seconds.

Overnight cooked cabbage and unmarinated bok choy should not be eaten. Both produce nitrite, which can cause cancer.

1. It is not recommended to eat Chinese cabbage if it is not completely pickled, because it will contain a lot of nitrite, which will cause health problems after eating. 2. Vegetable food, as long as it is left for a few hours, the nutrients in it will be slowly lost. Overnight Chinese cabbage is not only not nutritious, but there may also be a lot of bacteria on it, so it is better not to eat such a dish.

3. When loading Chinese cabbage, try to use ceramic bowls or glass, stainless steel utensils, but there is an exception, that is, copper utensils cannot be used to hold Chinese cabbage. Because Chinese cabbage contains a large amount of ascorbic acid, it will lose its activity when it encounters copper.

It is not advisable to squeeze the juice for vegetable filling after scalding; Some people like to blanch Chinese cabbage and squeeze the juice, which will cause a lot of nutrient loss. It should not be cooked or served in copper utensils; Copper utensils destroy the ascorbic acid contained in them, reducing the nutritional content.

Chinese cabbage is cold, and it is better for people with weak spleen and stomach to eat less.

Note that overnight cooked cabbage and unpickled cabbage are not edible, otherwise nitrite will be produced and carcinogenic.

Rotten Chinese cabbage should never be eaten, because toxins will be produced during the period, and eating it will cause coma and lack of oxygen.

Chinese cabbage, especially Chinese cabbage in the northeast of China, is not only nutritious, but also has a therapeutic effect, which can prevent and cure cancer. Cabbage has the characteristics of evergreen in all seasons, rich in nutrition, crisp and tender vegetable quality, refreshing and palatable, etc., and has the effects of benefiting the stomach, removing chest troubles, detoxifying and sobering up, dissipating food and lowering qi, and neutralizing and facilitating bowel and bowel movements.

Cabbage contains proteins, sugars, and trace elements.

Fiber, vitamins and many other nutrients. In particular, vitamin C, cellulose and metals.

The content of calcium, selenium, molybdenum, etc. is high. 1 kg of fresh cabbage contains 610 mg of calcium, 190 mg of vitamin C, 14 mg of selenium, and 14 mg of molybdenum.

Hello, there are at least 1,000 kinds of cabbage in the country.

That is, Shanghai green, white cabbage, green cabbage, green cabbage, Shandong Jiaozhou cabbage, Beijing green and white, Tianjin green, Northeast dwarf cabbage, Northeast cabbage, Shanxi Yangcheng big hairy edge, Wujin white and many other types.

Questions. I know thank you [prayer] [prayer] [prayer].

Types of cabbage: There are many varieties of cabbage, which can be divided into four varieties according to the type of balls, flowers, semi-balls and loose leaves. The bulb variant is the highest variant of cabbage.

The buds are developed, the leaf balls are substantial, the quality is good, the storage and transportation is resistant, the first period is long, and the cultivation is the most common

oval, the leaf ball is oval, and the spherical index is. Native to the Shandong Peninsula, it is an oceanic eco-climate type that requires a mild and humid climate. Such as Fushan Baotou, the size of the brigade roots;

Straight type, the leaf bulb is slender and cylindrical, and the spherical index is greater than 4. Native to the Shandong Peninsula, it is an oceanic eco-climate type that requires a mild and humid climate. Such as Tianjin green hemp leaves, green star 70;

Flat-headed, the leaf bulb is inverted conical, and the spherical index is close to 1. Native to the central part of Henan, it is a continental eco-climatic type, which can adapt to the drastic temperature and dry air, and requires sufficient sunlight. Such as Luoyang Baotou, Taiyuan Baotou.