Also cabbage, what is the difference between green and yellow leaves? How to make these two kinds of

Cabbage is a vegetable that we often eat in our daily life, especially during the Chinese New Year, when we go door-to-door to buy a lot of cabbage. Whether it is eating hot pot or making stew, it is a very warm picture for the family to reunite at the round table during the Chinese New Year, and the steaming stew is emitting white smoke. <>

But you know what? In fact, there are different types of cabbage, and cabbage is not only divided into color, but also divided into size. In our daily life, we often eat baby cabbage, white cabbage and green cabbage.

White cabbage and green cabbage are usually the same size, but these are actually two varieties. Some people don't know about these two colors of cabbage, so they buy it casually when they buy it. <>

In fact, there is still a big difference between green cabbage and yellow cabbage. First of all, from the appearance we can see that the green cabbage is darker in color, and he is not as compact as the yellow cabbage. Yellow cabbage will taste sweeter and rich in less water, which can be used to make cold dishes, eat hot pot, and can also be used to wrap rice balls, which are all very delicious.

The green cabbage is not as delicious as the yellow cabbage, his taste is lighter, and the leaves will be thicker, so when buying cabbage, we need to give priority to yellow cabbage, and he is also more frost-tolerant. <>

In the production of food, cabbage is like a versatile item, no matter what kind of food, cabbage is very compatible. For example, stewed tofu with cabbage, hot pot, hot and sour cabbage, dumplings, steamed buns, and rice balls are all very delicious. Today we are going to share a home-cooked method of stewed tofu with cabbage.

First we need to prepare the proper aged tofu and cut it into thin slices. Heat the oil and fry the tofu in a pan until golden brown on both sides, so that the tofu is not easy to rot and crumble during the making process. Then heat the oil, put the fried tofu in the pot, then add some green onions and garlic to stir-fry, add the chopped cabbage and stir-fry evenly, add salt, chicken essence and light soy sauce for seasoning, and wait until the cabbage is fully cooked and can be eaten out of the pot.

Yellow Chinese cabbage is more common because it has a higher water content, more water, and a crisper taste. But because it has a very high water content, it is not conducive to preservation, so we have to eat it as soon as possible when we buy it. Whether it is stewed or chopped meat, it is very good.

Green cabbage is a late-maturing variety and has a longer growth cycle. It is more suitable for winter. It is easy to preserve, because it has less moisture and is not easy to spoil, green cabbage is not only fried and stewed, chopped meat filling, but also suitable for pickling, such as sour cabbage, spicy cabbage and so on.

The season suitable for planting is different, the nutritional value is different, the yield of planting is different, the green leaf cabbage is more delicious, the planting place is different, the yellow leaf is generally often planted by northerners, and the moisture content is different. Both yellow-leafed cabbage and green-leafy cabbage can be pickled, and yellow-leafed cabbage can be made into spicy white, or fried with pork, and green-leafy cabbage can be eaten in hot pot.

The price is different, the taste is different, the color is different, the nutritional value is different, and the planting method is different; Green leafy cabbage can be used to make hot and sour vegetables, while yellow leafy cabbage can be stir-fried, which will be very delicious.

There are three main differences between yellow leafy vegetables and cabbage:The receiving time is different, the moisture content is different, and the shelf life is different.

Cabbage is one of our main vegetables in winter. When buying cabbage in the market, it is common to see two kinds of green leaf Chinese cabbage and yellow leaf Chinese cabbage, many people do not understand, and they buy it at will, in fact, the difference between green leaf Chinese cabbage and yellow leaf Chinese cabbage is really big.

1. The time of receipt is different. Yellow leafy vegetables are early-maturing varieties, it generally appears from mid-September to mid-October, and its growth cycle is relatively short, generally fifty or sixty days can be picked. Cabbage is a late-maturing variety, which generally appears in mid-November every year, and its growth cycle is about 90 days.

2. The water content is different. Vegetables all have their own unique taste. Even if it's the same vegetable.

The taste of yellow cabbage and green cabbage varies depending on the amount of water contained inside. Yellow cabbage contains more water, but contains a small amount of crude fiber, which will be softer in terms of taste, and it is more suitable to be fried and eaten.

Green cabbage contains less water and more crude fiber, so it has strong toughness. In terms of taste, it will be more refreshing. In winter, because of the large number of this kind of cabbage, it is a better choice to make dumplings or stew them at home.

3. The shelf life is different. The moisture in yellow cabbage and green cabbage is different, so the shelf life of the two types of cabbage is also different.

Yellow leaf cabbage contains more water, the phenomenon of decay and deterioration will be more common, the shelf life is relatively short, generally about 10 days to half a month, and it will be bad after a long time.

Green cabbage contains less water, so it has a long shelf life, and as long as it is stored properly, it can be stored at home for about 4 months. In winter, you can buy it with confidence and prepare it for consumption.

The above information refers to know - yellow leafy vegetables and cabbage.

There is a slight difference in the nutritional value of the two types of cabbage.

Generally speaking, the nutrients contained in the green cabbage and the yellow cabbage are about the same, but because the water content in the leaves of the yellow and white cabbage is more, the mineral components and vitamins contained are slightly more than the content in the green cabbage.

First, two cabbages that are almost the same outside, which cabbage is heavier to buy by hand, and the light one is not tightly packed and mature, and the taste will be worse when eating!

Second, two similar Chinese cabbages, which Chinese cabbage has a fuller and fresher root system, which Chinese cabbage has fresher outermost leaves, which one to buy, the root system is shriveled, and the outer leaves are wilted, indicating that they have been placed for a long time, and the water and nutrients in the cabbage have begun to be lost in large quantities!

First, the growth cycle is different.

Green leafy cabbage and yellow cabbage are different in the growth cycle. Green leafy cabbage is also known as autumn cabbage, yellow cabbage is also known as summer cabbage, yellow cabbage is strong heat resistance, short growth cycle, generally only takes two months, can be marketed for sale.

Leafy green cabbage is very demanding on the environment, so it can only be sown in autumn and harvested in winter. When compared to yellow cabbage, green cabbage is not heat-tolerant at all, so it can only be sown in autumn to avoid the heat. And its growth cycle is long, generally takes about three months before it can be marketed.

Second, the water content is different.

Compared with green cabbage, the water content of yellow cabbage will be very high, because yellow cabbage is wrapped very tightly, and when it grows, it is mainly in summer and autumn, so its internal moisture will be higher. Although there is a lot of water, yellow leaf cabbage is not suitable for preservation, and it will generally deteriorate in about half a month.

Green leafy cabbage has less water inside because it is loose and has fewer green leaves. And in the process of preservation, there will be no decay, and it is easier to preserve. Therefore, when northerners buy cabbage in winter, they like to buy green leafy cabbage, even if it is left for a few months, it will not spoil.

Third, the taste is different.

Compared to the taste, I think the taste of yellow cabbage is better than that of green cabbage. Because the stem of the yellow-leaved cabbage has more stem parts and more moisture, the taste will be more crisp and sweeter, and the more water, the sweeter and more delicious the taste.

The moisture content of green leafy cabbage is not as high as that of yellow cabbage, so its taste is not crispy. And the chlorophyll content rich in green leafy cabbage is higher, so its taste is not as sweet as yellow cabbage, but slightly bitter, the greener the color, the more slightly bitter the taste.

The crude fiber content in green leafy cabbage is more, the water content is less, the taste is tougher, and the taste is slightly rougher, which is more suitable for pickling, stewing or making cabbage dumplings and bun filling. Like stewed tofu with cabbage, stewed vermicelli with cabbage, and stewed cabbage soup, it would be more suitable to use green leafy cabbage.

Compared with green leafy cabbage, yellow cabbage has less crude fiber content, more water content, soft and sweet taste, more delicate taste, and easier to cook. For example, when making vinegared cabbage, stir-fried cabbage, cold cabbage, and shabu-shabu, it will be more suitable to use yellow leaf cabbage.

There is not much difference between these two kinds of cabbage in terms of nutritional value, but in terms of texture and taste, the difference is really not small. Therefore, the specific choice of "green leafy cabbage" or "yellow leafy cabbage" is mainly decided according to everyone's taste preferences and the dishes you want to cook. In addition, green leafy cabbage is more resistant than yellow cabbage.

Green leafy cabbage is more nutritious. Yellow leaf cabbage is also called yellow sprout cabbage, yellow cabbage.

This kind of yellow cabbage is very large and has relatively thin leaves. The meat is tender, with less coarse fiber, and the taste is light and slightly sweet.

The cabbage sum of yellow-leaved cabbage is also yellow, and the larger the leaves of this cabbage, the better it tastes, indicating that the growth cycle is long and the growth is good.

It can be used for stir-frying, stewing, such as stir-fried cabbage, cabbage stew, etc., all of which are very delicious. In particular, it is most suitable for eating shabu-shabu, which is very tender.

In fact, the yellow leaf cabbage is also very delicious, it can be used to fry vinegar and white, put some dried chili peppers and stir-fry over high heat, which is particularly delicious.

Green leafy cabbage, also known as green cabbage, this kind of cabbage leaves are thicker, greener, and more nutritious.

However, this kind of cabbage has more crude fiber, which tastes poor and is not easy to chew. It is more suitable for pickling sour cabbage, which will not fall apart or crumble. Or it is also suitable for drying cabbage.

But if it is fried or stewed in ordinary life, it is not recommended to eat green leaves, but still buy yellow leaf cabbage.

Because the yellow leaves and the green leaves are almost the same, of course, you have to choose the delicious ones.

And yellow-leafed cabbage is easier to preserve than green-leafed ones. After buying green cabbage, within a few days, the water contained in it will evaporate and become wilted. If it takes a little longer, it will become dried cabbage.

How to choose a good cabbage].

1. When buying cabbage, you must choose a big one, which has good ripeness, more moisture, and delicious taste.

2. Don't buy leaves with dots.

Friends who often buy cabbage should know that some cabbage leaves will have spots or small holes.

Merchants tend to say it's just a little dirty, it's okay, just go home and rinse it off. In fact, this is all because of the cabbage disease, so you must not buy it.

Third, you have to buy a full shape, and you can't wilt it. Cabbage is afraid of lack of water, otherwise it will not taste fresh and tender.

Difference 1: First of all, these 2 kinds of cabbage are two varieties. 1. In terms of family genus, in essence, yellow leaf cabbage and green leafy cabbage are both Chinese cabbage, which belong to the cruciferous family Ruyin leafy vegetables.

2. From the point of view of vegetable color, yellow-hearted cabbage is a vegetable with two colors, the outer leaves are yellowish, and the inner leaves are more yellow, while ordinary green-hearted cabbage has greenish outer leaves and whiter inner leaves, which is not as obvious as yellow-hearted cabbage.

Difference 2: Yellow-leaved Chinese cabbage has a fresh and sweet taste, less water, and thinner leaves, while the cabbage heart of yellow-leaved cabbage can be used as a cold salad, which is very delicious, while the green-leaved cabbage has a large moisture, a lighter taste, and thicker leaves. Speaking of which, I guess you should know which kind of cabbage tastes delicious, right?

Yes, buying yellow leaf cabbage tastes fresher because it has less moisture. But if you have already bought green cabbage leaves, it doesn't matter, you can put them in a cool and ventilated place first, dry them for a few days, and evaporate the water, so that the taste is delicious.

As the saying goes, "cabbage is not as good as cabbage", cabbage is widely loved by everyone because of its rich nutritional value and affordability, plus the name of cabbage is more auspicious, meaning "hundred wealth", cabbage on the table hundred wealth, so it is more favored by everyone. On the eve of winter, will you still have the habit of storing Chinese cabbage in winter? Many people will find that there are actually two colors of cabbage, one is yellow-leaved cabbage, and the other is green-leafed cabbage.

Today, I will talk to you in detail about the difference between yellow leafy cabbage and green leafy cabbage, and don't buy the wrong one in the future.

There is a difference in time-to-market.

In fact, the color of whitish or yellowish cabbage belongs to the early-maturing variety, belongs to the autumn cabbage, generally listed in September to mid-October every year, the growth and development time of this kind of cabbage is very short, from planting to harvest only 50 to 60 days, to be long more porcelain, when the leaves are yellow, it is the best time to pick. The green leaf Chinese cabbage is a late-maturing variety, mostly listed in mid-November, before and after the light snow solar term, the growth cycle of this kind of cabbage is relatively long, from planting to harvest can reach 80 to 90 days, the planting area is large, the concentration of the market is cheaper, is the best choice for winter storage cabbage, this wave of cabbage can be ** until the Spring Festival beyond. There is a difference in storage time, the growth cycle of yellow-leaved cabbage is relatively short, the water contained in cabbage leaves is more, and the crude fiber contained is less, so the taste is relatively soft, because it contains more water, so it is not very resistant to storage, and it can be placed at room temperature for about 10 days.

The growth cycle of green leafy cabbage is long, containing a lot of crude fiber, so this kind of green cabbage is relatively rough when it is just picked, people like to store this green cabbage for a period of time before eating, in the process of green cabbage will become very delicate, the taste is slightly sweet, plus it contains a little less water, it is more suitable for long-term storage, it can be placed in about January in winter, and the winter storage cabbage when I was a child is basically like this.

There is a difference in cooking.

Yellow-leaved cabbage has more water, less crude fiber, and a sweeter taste, which is especially suitable for stir-frying, and tastes crisp and refreshing, such as vinegared cabbage, sour and hot cabbage, etc., which is also very good for making dumplings. The most suitable cooking method is to stew and make stuffing, such as the most popular cabbage stewed tofu in winter, or to use cabbage leaves to wrap meat stuffing, dumpling filling, bun filling, etc., and some pickled vegetables are also suitable for green leafy vegetables, such as pickled cabbage, pickled spicy cabbage with green leafy cabbage is also the best. They have differences in cooking, but they also have something in common, that is, their nutrients are very easy to lose, such as vitamin C will be lost with the water of cabbage, so it is best to wash the vegetables before cooking, and then cut the vegetables, do not come the other way around, otherwise the nutrients will be taken away by the running water with the knife edge, and the cut cabbage should not be squeezed hard to prevent the loss of juice.