The difference between black tatami and black heart black, black tatami is better or yellow heart bl

Varieties and types are divided into collapsed and semi-collapsed according to their plant types. Collapse type: The representative varieties are Changzhou Wuta, Shanghai small eight-leaf clover, medium eight-leaf clover, large eight-leaf clover, oil tapocalyptus, etc. The representative varieties of semi-collapsed land types include Nanjing Piaoer cabbage, black heart black, Chengdu black-footed cabbage, etc.

The yellow heart of the black cabbage is delicious.

Cultivation method of Wuta-ta

1. Soil selection:

When planting Wuta, we should choose a soil with strong water retention and fertility and good drainage, which is conducive to the growth of Wuta-ta.

2. Light environment: Wuta-ta cabbage is generally suitable for strong light and cool climate, when cultivated in the open field, seedlings can be raised in August and September, and seedlings can be sown in September and November when cultivated in protected land (greenhouse).

3. Temperature requirements: Wuta-tatami likes a cold climate, and the suitable temperature for growth is 15-20, and the temperature should be slightly higher at 20-25 when the seeds germinate. It is not tolerant to high temperatures, and it will grow poorly if the temperature exceeds 25.

4. Water acacia orange with lead volt requirements:

The water demand of Wuta-tata is large, so it should be watered in time before the seedlings are slow, and when the temperature is high in early autumn, it should be watered continuously to keep the soil moist. Water again after 7-10 days after slowing seedlings.

5. Fertilization requirements: Wutatami likes nitrogen fertilizer, so the soil for planting Wutatami requires fertile soil with high organic matter, and attention should be paid to topdressing nitrogen fertilizer during the growth process.

Both the yellow and black cabbage are very popular seafood ingredients, but they are slightly different in taste and nutrients.

Yellow-hearted wuta-tsai is usually tender, soft in taste, and sweet in taste. It is rich in protein, calcium, iron and other nutrients, and is easy to digest and absorb.

On the other hand, the black-hearted wutatami is more crispy and has a slightly harder texture. It is also rich in protein, calcium, iron and other nutrients, and has a good heat-clearing and detoxification effect.

So, which is better depends on personal taste preferences. If you like soft and delicate seafood, you can choose Huangxin Wuta-tsai vegetables; If you like a crispy and firm texture, you can choose black-hearted black cabbage.

Which is better, yellow-hearted wuta-tsai or black-hearted wuta-tsip? Both dishes are good varieties of greens. The inner leaves of the leaves are bright yellow, tender and sweet, one bite down, like a small melon, the lead is prepared without Qi Ji Dan tendons are fragrant and tender, crispy and moderate, suitable for the taste of the elderly and children.

Huangxin Wutatami is rich in selenium and vitamin D required by the human body. The leaves of the black-hearted black cabbage are pure black, with a delicate taste and delicious taste, tender and sweet without bitter taste, and the taste is excellent with food.

People who don't know each other, when they see the appearance of the black cabbage, they will indeed think that it is not delicious. Because Wutacai is not as good as cabbage, or other relatives of cabbage. This vegetable plant is dark green, and the petiole is short and flattened so that the jujube, coupled with the thick leaves with wrinkles and prickly hairs, its outer leaves are even more collapsed to the ground to grow, and the heart leaves have different degrees of curling tendency, no wonder some people will regard it as a "pig feeding vegetable".

But those who have eaten it know that Wuta-tsai is a very delicious and nutritious vegetable, as can be seen from the fact that some places call it "auspicious dish".

Although Wuta-tsai looks inconspicuous, it tastes really good, and it is eaten in a variety of ways, whether it is stir-fried, soup, or cold salad, or stuffed to make buns and dumplings.

And the nutritional aspect of Wuta-ta-tsai is also quite rich, according to the determination of Wuta-tsai per kilogram of fresh leaves contains vitamin C as high as 70 mg, and calcium content is 180 mg, in addition to a large amount of dietary fiber, calcium, iron, vitamin C, vitamin B1, vitamin B2, carotene, etc., so it is also called "vitamin vegetables" by nutritionists.

It is also worth mentioning that during the Spring Festival, it is the time when Wuta-tai is on the market in large quantities. Don't look at it as inconspicuous, but the price in the market is not cheap. In some big cities, ordinary cabbage is one or two yuan a catty, but Wuta-tai is sold for about 10 yuan a cattySeveral times more expensive than them.

I think this dish looks a bit like green vegetables, and whether it tastes good or not depends on the cook's approach.