Which variety of cabbage tastes better? How to make cabbage taste better?

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.

Vinegared cabbage, stewed tofu, cabbage fungus, grilled cabbage, cabbage heart mixed with jellyfish, braised cabbage with meat, stewed cabbage vermicelli, fried cabbage heart with soybean sprouts, fried cabbage heart with eggs, cabbage bun, pork cabbage filling, Korean spicy cabbage, pickled cabbage, pickled cabbage, pretty vegetables for noodle soup, lazy tofu, tiger dishes, shabu and ...... when eating hot potIt's all delicious Chinese cabbage that you never get tired of eating.

Boiled soup, stir-fried meat, fried meat, etc., I personally think that boiled soup is delicious,

Seriously, in the south, cabbage is eaten in relatively small quantities. It may also be because of the climate problems in the south, which is used for a wider variety of vegetables, especially in winter, and there is no need to stock up on special Chinese cabbage for winter. Therefore, when I was in my hometown, the Chinese cabbage I occasionally ate was used as a side dish, and there were few dishes with Chinese cabbage as the main ingredient.

But when I came to the north, I found that it was really not as good as cabbage, and there are many ways to make cabbage, and it tastes delicious. Today, let's take a look at what are the best ways to make cabbage.

For myself, my favorite cabbage dish is vinegared cabbage. It may be related to my personal taste, I like sweet and sour dishes. Vinegared cabbage is very simple to make and delicious, so it is loved by the public.

Usually when making this dish, we use cabbage gang. We wash the cabbage and cut it into uniform strips, then blanch it and drain it for later use. Add a little oil to the pot, put in the cabbage gang after boiling, and stir-fry constantly; Finally, add white vinegar, a little light soy sauce and salt, add sugar, pour in the adjusted water starch to thicken, stir-fry evenly and then start the pot.

Another way I still like to eat Chinese cabbage is pickled cabbage. You know, if I make a pot of pickled cabbage soup, I can eat Liangwan rice. Of course, spicy cabbage is delicious, but I think it's relatively troublesome to make, and it may be because of my lack of skills.

There are more ingredients and seasonings to prepare, and it also takes longer to prepare. When making spicy cabbage, you need to use red pepper, salt, green onions, ginger and garlic, pepper, broth, sugar, and chili powder. The cabbage should be cut in half in advance, and then dried for half a day, after these seasonings are evenly prepared, the cabbage is stacked layer by layer, and the princes put it in a ceramic jar, and after sealing it for two or three days, pour out the cabbage juice, add some broth, and freeze it for half a month before eating.

The last dish to recommend is stewed vermicelli with pork and cabbage. Here, in fact, the cabbage absorbs the flavor of other ingredients, which makes it extremely delicious. This dish is actually not too difficult to make, and it is suitable for all ages, and many people are full of praise.

Cabbage stewed vermicelli.

Ingredients: 1 Chinese cabbage, appropriate amount of pork belly, appropriate amount of cooking oil, 2 slices of cinnamon, 2 star anise, a few dried chili peppers, a few slices of ginger, 1 tablespoon of salt, 1 tablespoon of white pepper, 1 tablespoon of soy sauce, 1 tablespoon of soybean paste, and an appropriate amount of green garlic sprouts.

Steps] 1. Prepare a Chinese cabbage, cut the cabbage and leaves separately and clean them. Ten dollars of pork belly, peeled and thinly sliced. Soak an appropriate amount of sweet potato flour in cold water in advance to soften.

2. Put oil in a hot pan, add the pork belly, stir-fry the fragrance and oil of the pork belly, and then add an appropriate amount of cinnamon, star anise, dried chili pepper and ginger slices to fry the fragrance. Pour in the cabbage gang, fry the cabbage gang until soft, then pour in the cabbage leaves, and fry the same until soft.

3. Transfer to the casserole, add water to taste, add salt, white pepper, soy sauce, and soybean paste, stir well, and bring to a boil over high heat. Add the sweet potato vermicelli, cover and cook for 5 minutes until the sweet potato flour is cooked. Then after collecting the soup on high heat, add the green garlic sprouts, and the delicious cabbage stewed vermicelli is completed.

The more delicious ways to make cabbage include cold cabbage, shredded cabbage, stir-fried cabbage, steamed dumplings with crystal cabbage, stir-fried meat with spicy cabbage, stewed tofu with cabbage, spicy dry pot cabbage, and cabbage barbecue.

Cabbage can be made into vinegared cabbage, cabbage garlic vermicelli, dry stir-fried cabbage, cabbage stewed vermicelli, casserole cabbage stewed tofu and so on, these methods are very delicious.

Cut the pumpkin into pieces, steam and puree, remove the roots of the Chinese cabbage, wash it and cut it in half. Heat the oil, add the minced garlic and ham and stir-fry until fragrant, add boiling water, chicken powder and salt, stir well, add the Chinese cabbage and cook for 1 minute, add the pumpkin puree and wolfberry and cook for 1 minute, add water starch to thicken, and then boil and then get out of the pot.

According to your description, cabbage can be stir-fried and stewed, there are broth cabbage, brine cabbage, spicy stir-fried cabbage, Northeast vermicelli pork stewed cabbage, etc., first of all, the cabbage is cleaned, blanched and picked up, and the boiled broth is slowly poured with cabbage core.

Wash the cabbage and cut into shreds. Prepare some more shredded lean meat. In preparation a little shredded green pepper. Stir-fry the three ingredients together and add the seasonings. And also. Slice the cabbage into slices, then prepare the sweet and sour sauce to make the vinegared cabbage.

There are a lot of ways to make cabbage, cabbage can be made into vinegar, cabbage can also be made into cabbage soup, cabbage stewed vermicelli are very delicious practices, cabbage can also be used to make dumplings, cabbage is very many ways to eat.

Vinegar cabbage, tear the cabbage by hand, then heat oil in the pot, add peppercorns and stir-fry, then put in cabbage, salt to start stir-frying, and finally put in chili noodles, oil consumption, light soy sauce, dark soy sauce.

Wash the cabbage, put oil in the pot, stir-fry the meat, add cabbage, tofu, vermicelli to boil, open the water, light soy sauce, oyster sauce, salt monosodium glutamate, and cook for about 10 minutes.

Cabbage, you can scramble eggs and fungus cabbage, you can also make cabbage with frozen tofu, fresh tofu, and pork belly, and stewed tofu is delicious.

Stir-fried cabbage, boiled cabbage, boiled cabbage, cabbage stewed potatoes, cabbage stewed vermicelli, stir-fried pork with cabbage, cabbage balls, shredded cabbage.

Vinegared cabbage, sour and hot cabbage, cabbage stewed vermicelli, cold cabbage heart, in short, I think cabbage is also a dish that people never get tired of eating.

Ingredients: 400g cabbage, dried chilies, green onions, 50g pork belly, 2 teaspoons sugar, 2 tablespoons aged vinegar, 1 2 teaspoons salt, 1 teaspoon dry starch, 2 tablespoons water, peanut oil.

The recipes for cabbage include stir-fried cabbage, stir-fried pork slices with cabbage, fried tofu curd, and hot and sour cabbage, which are also very delicious.

Cabbage recipes include dry pot spicy cabbage, cabbage meat rolls and kimchi.

The best tasting variety of cabbage is Jiaozhou cabbage.

Jiaozhou cabbage is a biennial herbaceous plant of the Brassica genus in the cruciferous family, and its plant is up to 60 cm high; The stem is short, with many leaves on the stem, the leaf shape is large, obovate-oblong to broadly obovate, the apex is round and obtuse, the edge is wrinkled, wavy, the midrib is white, very wide, with many stout lateral veins; petioles white, flattened; The flowers are oblong or ovate, and the flowers are oblong or ovate, and they are erect; The petals are bright yellow and obovate, the fruit is longhorn, the seeds are spherical, and the color is brown.

Every year when there is a light snowfall, it is the harvest period of Jiaozhou cabbage. In 2006, Jiaozhou Chinese cabbage was registered as a national geographical indication certification trademark, and Jiaozhou was rated as "China's famous brand agricultural products". In 2010, Jiaozhou Chinese cabbage won the China Famous Trademark.

Jiaozhou Chinese cabbage is known as a famous product in China, with a planting history of more than 1,000 years, and is the first of the top ten famous and special product brands in Qingdao. Friends dig.

Jiaozhou cabbage growing environment

Jiaozhou cabbage is native to Jiaozhou City, China, Jiaozhou is located in Jiaozhou Bay, the climate is distinct in four seasons, the water source is sufficient, the water quality is good, there are high-quality soil and light conditions, giving birth to the unique taste of Jiaozhou Chinese cabbage. Jiaozhou Chinese cabbage adopts advanced sowing equipment, water and fertilizer integration technology and insect suppressing biological agents to replace traditional manual sowing, flood irrigation and chemical insecticides, so as to achieve scientific and standardized planting. Jiaozhou cabbage is propagated by sowing seeds.

Due to the branding of Jiaozhou cabbage, Jiaozhou Chinese cabbage has become an important platform to promote farmers' income and agricultural efficiency. At the same time, Jiaozhou Chinese cabbage has the characteristics of helping to be tender and thin, milky white, delicious taste, less fiber, rich in nutrition, etc., the taste is crisp, light and flavorful, the raw food is crisp and delicious, and the cooked food is luscious. Every winter, Jiaozhou people always have a Chinese cabbage on the table.

The best tasting cabbage is the sunny cabbage variety, which is easy to ripen and has a crispy texture.

Bok choy is rich in protein and vitamins, and the amount of calcium in it is two to three times higher than that of bok choy. There are many ways to eat cabbage, which can be stir-fried and made into soup. However, when making dishes with cabbage, stir-fry and boil for too long, so as not to lose the nutrition of cabbage.

So what are the most common ways to make cabbage? Which one tastes the best?

Stir-fried cabbage method: cabbage, appropriate amount of dried chili, vegetable oil, salt, appropriate amount of chicken essence, clean the cabbage, then cut off, add oil to the pot and add green onions to stir-fry until fragrant, add bok choy, stir-fry for a while, then add dried chili peppers, quickly stir-fry evenly, add salt, stir-fry evenly, stir-fry well, add chicken essence and stir-fry well, stir-fry well, turn off the heat, and then put on a plate.

How to make cabbage tofu soup: tofu, cabbage, a little shrimp, 1 handful of shrimp skin, ham, salt, ginger, garlic, appropriate amount of vegetable oil, wash the cabbage, blanch the water slightly, squeeze out the water, cut into sections for later use. Cut frozen tofu (or old tofu) into pieces for later use, heat a little oil in a pot, stir-fry minced ginger, garlic slices, 2 tablespoons of ham, a handful of shrimp skin, add tofu, add water, and bring to a boil.

Then put in a few cabbage segments and fresh shrimp, cover the pot, boil again, wait until the shrimp are cooked thoroughly, add salt to taste!

Shiitake mushroom cabbage method: greens, fresh shiitake mushrooms, fungus, ginger, salt. After the oil pan is hot, first break up the ginger shreds and stir-fry them to bring out the fragrance, and then add the fungus and shiitake mushrooms and stir-fry.

Then put the root part of the greens and stir-fry. Add salt to taste, see that the color of the root is a little transparent, and you can put the leaf part of the greens. After the leaves are added, stir-fry a few times and then you can start the pot and put on a plate.

There are many different ways to eat cabbage, the easiest way to eat is to add an appropriate amount of shrimp skin and minced garlic, wash it and fry it to eat, so that the cabbage is tender and nutritious. The cabbage can also be stewed with vermicelli, or it can be paired with eggs to make egg soup and eat later. Either way, it can make people taste the delicious taste of bok choy, and it can also allow the human body to absorb rich nutrients.

Usually it is fried bok choy, fried vermicelli with bok choy. Stir-fried cabbage with chili peppers, stir-fried sugarcane with cabbage, I think fried cabbage is more delicious, because it is original and fragrant.

The most homely way to do it is vinegared cabbage, spicy stir-fried cabbage, cabbage stewed vermicelli, cabbage pork belly, and cold cabbage. Actually, I think the baby cabbage with vermicelli is also very delicious, and it is very simple to make.

Chinese cabbage dumplings, cabbage meatball soup, fried fried tofu with Chinese cabbage, pork ribs soup with Chinese cabbage, mixed with Chinese cabbage; I think the cabbage dumplings are the most delicious, and they are relatively simple to make and have high nutritional value.

Generally, we often eat Tianjin green, Jiaozhou Chinese cabbage and green show. Chinese cabbage is a vegetable variety that is cultivated in both the north and south, and is deeply loved by people all over the country, and there are some varieties of cabbage that are extremely adaptable and have a good taste, and can be cultivated in most areas.

The origin of Chinese cabbage is China, Chinese cabbage is also known as cabbage, cabbage, etc., Chinese cabbage is planted in the north and south of China, the main production area of Chinese cabbage is in North China and the south of the Yangtze River, and the planting area accounts for 40%-60% of the sowing area of autumn, winter and spring vegetables.

Chinese cabbage is a vegetable variety planted in the north and south, and is deeply loved by the people of the country, but in different climatic environments the cabbage varieties planted with branches will be different, so there will always be some varieties of cabbage with strong adaptability, and good taste, can be cultivated in most areas, generally we often eat Tianjin green, Jiaozhou Chinese cabbage and green show these varieties.

1. Be cautious about destroying Tianjin Green

Tianjin green cabbage is a special vegetable exported to overseas before, Tianjin's environmental conditions are very good is very suitable for the growth of Chinese cabbage, Tianjin green is a kind of cabbage on behalf of China's Kuanchong, in foreign countries, Tianjin green is also known as China green, Tianjin green cabbage is the best vegetable in Tianjin.

2. Jiaozhou Chinese cabbage

Jiaozhou Chinese cabbage is a special vegetable in Jiaozhou City, Jiaozhou Chinese cabbage is also called Jiao Bai, it began to be planted from the Tang Dynasty, its advantage is that the vegetable is tender and thin, the soup boiled out is white and sweet, Jiaozhou Chinese cabbage also has a high nutritional value.

3. Green show

Luxiu Chinese cabbage is a kind of cabbage variety cultivated by China and Japan together, in addition to not being planted in winter, spring, summer and autumn can be planted, the main advantage is that the adaptability is very strong and the disease resistance is also very good, its yield is very high, the growth cycle is very short, the fastest one month can complete the growth, so that the input is less, the income is also very fast.