Can you eat cabbage when it s bitter, can you eat cabbage bitter?

<> cabbage (kohlrabi.

Generally refers to cabbage (Brassica plant), cabbage: cruciferous family.

An annual or biennial herb of the Brassica genus.

Two-year-old herb, powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green. The basal leaves are thick, wrapped in spherical layers, oblate spherical, milky white or pale green; The biennial stem is branched and has stems and leaves.

basal leaves rounded at the apex, narrowed to very short petioles with broad wings at the base, undulating margins without distinct serrations; The upper stem leaves are ovate or oblong-ovate, and the base holds the stem; The uppermost leaf is oblong, about centimeters long and 1 centimeter wide, hugging the stem. Raceme.

apical and axillary; The flowers are pale yellow, centimeter in diameter; peduncle 7-15 mm long; sepals erect, linearly oblong; The petals are broadly elliptic-obovate or nearly rounded, slightly absent at the apex, and the base is abruptly narrowed into claws, 5-7 mm long. The long-horned fruit is cylindrical, slightly flattened on both sides, the midrib is prominent, the beak is conical; The fruit peduncle is thick and spreads erect. The seeds are spherical and brown.

The flowering period is April, and the fruiting period is May.

Cabbage can still be eaten if it is bitter, and cabbage is bitter mostly due to the following three reasons:

1. It may not be fried.

It is very common to make cabbage at home, and the fried cabbage is bitter, because the heat at home is not as good as that of some restaurants, is the cabbage fried by the chef more delicious? The cabbage fried in the restaurant is delicious and not bitter, not only because of its good seasoning, but also because the chefs have a good grasp of the heat.

2. Put too little oil.

When frying cabbage, you need more oil to soak each cabbage leaf into the oil, and the fried cabbage will be delicious, and if the cabbage stalk is not soaked in oil, a lot of water will be fried, and this water may be the reason why the cabbage becomes bitter. So, in order to make the fried cabbage not bitter, don't skimp on your oil when stir-frying the cabbage.

3. The cabbage is not fresh.

Some netizens broke the news that the shredded cabbage eaten in the school cafeteria was bitter, worried that it was excessive pesticides, but in fact, it was not the problem of excessive pesticides, but the cabbage purchased in the school cafeteria was not fresh enough. The cabbage is not fresh enough and will be bitter, plus the school cafeteria is fried in a "big pot of dishes", and the oil and water are even less, so it is normal to eat bitter cabbage.

**No. 5 Network - "Why is cabbage bitter for three reasons".

Answer: Hello, don't eat cabbage if it's bitter, so as not to cause harm to the body, for example, if the loofah is bitter, it will be easy to be poisoned.

If you are bitter in this mentality, don't eat it anymore, and if you are bitter now, don't eat it anymore, it won't be delicious, and then we don't eat vegetables just to eat delicious? And it's not fresh anymore.

If you can't eat it, it's better to be cautious when eating what you eat, even if it's a waste of something.

Cabbage is definitely inedible if it is bitter, and it does not taste good.

Can you still eat cabbage when it is bitter? Cabbage is bitter and can not be eaten.

Choy sum is generally edible if it has a bitter taste, but it doesn't taste very good. If you are not used to eating, you can first boil the vegetables and fruits in boiling water, and then wash them with cold water again, and finally start to cook. In addition, I chop off the position close to bitterness and do not take it.

In fact, out-of-season vegetables and fruits have a bit of a bitter taste, so they can be eaten.

In fact, there are many reasons why fruits and vegetables have a bitter taste. For example, some growers have been planting the same kind of vegetables and fruits on a field for several times in a row, and the management methods are not good throughout the planting process. There are also some in the whole process of planting, in order to pursue the perfect increase in yield, and then use too many chemical pesticides, especially too much base fertilizer, resulting in an imbalance of nutrients, so it will also cause vegetables and fruits to have a bitter taste.

In addition, it is also possible that in the whole process of planting vegetables and fruits, due to soil acidification or agglomeration, the digestion and absorption of nutrients in the rhizomes of vegetables and fruits are unbalanced, which will also cause the taste of cabbage sum to have a bitter taste, especially close to its underground stems.

In addition to preventing re-stubble, management in the middle and later stages is also particularly important. For example, in the case of fertilizer, more organic fertilizer should be applied to ensure the balance of various trace elements. If you want to grow cabbage sum with a sweeter taste, use some medium nutrients in fertilizer moderately.

Hello Generally speaking, there are several reasons why choy sum can be bitter. The expert said that the reason for the bitterness is related to the technology and management in the cultivation process of choy sum and the high temperature.

Due to the increasing number of planting of cabbage sum on the same land, vegetable farmers do not pay attention to reasonable fertilization management, apply too much chemical fertilizer, especially nitrogen fertilizer, and do not properly apply organic fertilizer, resulting in the continuous increase of salt accumulation in the soil, the continuous reduction of organic matter, and the soil properties are prone to change. For example, soil acidification and compaction will affect the balanced absorption of nutrients by the root system of choy sum, so that the growth of choy sum will be hindered and malnourished, so that the choy sum will be bitter, especially near the base of the stem. Experts say that it is often found that vegetable fields with vegetable farmers grow choy sum all year round, and the choy sum is easy to bitter and the quality will deteriorate.

Therefore, he suggested that vegetable farmers should apply fertilizer reasonably and increase organic fertilizer as much as possible during the cultivation process, which can effectively improve the quality of choy sum and reduce bitterness.

The excessive use of pesticides can also lead to bitterness in vegetables. ”

Hello! It is best not to eat choy sum if it is bitter, and the normal taste of choy sum will not be bitter. Choy sum is bitter, it may be that there are too many pesticides, or the choy sum itself is old and rotten, anyway, it means that it is not fresh.

Choy sum bitter is not necessarily poisonous, bitter is not necessarily poisonous, some bitter. It is also beneficial to the health of the body, and has the effect of clearing heat and detoxifying

It depends on what kind of dish you are referring to, if there are no other problems with this dish, it grows normally, then it is edible. He certainly can't eat bad people.

It may be that the quality of the cabbage is not good, such as it is not fully ripe, the sunshine time is not long during the growth process, the growth environment is more polluted, etc., or it may be that the cabbage is not cooked thoroughly. It is best to choose cabbage with a more uniform color distribution, approximately round, and a firm texture.

When stir-frying cabbage, it is recommended to put enough cooking oil, so that the fried cabbage is crisp and refreshing, sweet and fragrant, and can also effectively relieve the bitterness in the cabbage.

Cabbage can also be soaked in salted water for about 3-5 minutes, which can not only play a role in sterilization and insecticide, but also relieve the bitterness in cabbage.

Cabbage, also known as cauliflower, kale, kohlrabi, etc., is a biennial herbaceous plant that is cultivated all over China.

There is no harm to people if they eat it.

The bitterness of the water spinach is due to the bitterness in it, and the way to avoid bitterness is actually very simple, as long as the bitter water is forced out before the water spinach becomes bitter. The method is very simple, water spinach in the salt water after cleaning and soaking for about ten minutes, many friends think that the salt water is just seasoning, but in fact, there are many people do not know the effect, water spinach into the salt water soaked for a period of time not only will not be bitter, and fried will be more green, and the previous dull color is completely different.

Therefore, you can try this method when you fry water spinach in the future, this method is very simple, and at the same time, it is not very troublesome, it just takes a little time, but if you want to eat delicious vegetables, then this time is very necessary.

Generally, water spinach is not bitter, and if it is bitter, it is best not to eat it. The first thing to buy water spinach is to see if it is fresh and tender. If it's too old, it will affect the taste, and you won't be able to chew it.

Yes, the reason why cabbage is bitter may be because of the wrong cooking method, it may be because of the purchase of immature cabbage, or it may be because the cabbage is not lit enough during the growth process.

There is also the possibility that the environment in which cabbage is grown is polluted. How do you cook cabbage so that it doesn't have a bitter taste? First of all, when frying cabbage, heat the oil pan first, and then add enough cooking oil, so that the fried cabbage will be refreshing, sweet, crispy, and will not have a bitter feeling.

If the cabbage is not fried, it will easily have a bitter taste.

In addition to the cooking method, you should also choose the right cabbage. When choosing cabbage, you must choose some cabbage with fresh color and uniform color distribution, which is relatively sufficient.

In addition, in order to avoid the cabbage from being a little bitter when fried, you can soak it in salted water for about three minutes before stir-frying the cabbage, which can effectively play the role of insecticide and sterilization, thereby relieving the bitterness in the cabbage.

Cabbage is not too expensive, so don't eat it, not only the taste, but also be careful not to do any harm.

No, cabbage is sweet, and if it is bitter, it is likely that there are too many pesticides.

It's better not to eat this kind of cabbage.

Soaking cabbage in lightly salted water can remove the bitter taste, and the common practice is as follows:

Ingredients: 300 grams of cabbage, 100 grams of pork belly, 4 cloves of garlic, 5 dried chilies, 1 teaspoon of sugar, 2 teaspoons of soy sauce, 1 2 teaspoons of chicken essence, 1 teaspoon of cooking wine, 1 2 teaspoons of salt, 1 2 teaspoons of balsamic vinegar.

1. First of all, tear the cabbage into small pieces, soak it in light salt water and wash it;

2. Peel and cut the pork belly into thin slices, slice the garlic as well, wash the dried chili peppers and cut them in half with scissors;

3. Put the pork belly in a hot pan with cold oil and stir-fry over low heat until it is just transparent;

4. Add garlic slices and continue to stir out the fragrance;

5. Put in the drained cabbage and dried chili peppers over high heat and continue to stir-fry;

6. Then add all the seasonings except balsamic vinegar and chicken essence, and add a little water to fry until soft;

7. Add chicken essence before cooking, cook balsamic vinegar along the edge of the pot and mix well;

8. Serve after removing from the pot.

1. The cabbage has a peculiar smell near the root, so every time you fry it, you have to put some cooking wine on it, so that it is removed.

2. Soak in water, blanch again with boiling water, and fry quickly over high heat.

Brussels sprouts (Brassica oleracea L.)) is a plant of the Brassica genus, Brassica, and is Brassica oleracea L) variant.

It is also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white, etc. Two-year-old herb, powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green.

basal leaves numerous, thick, layer by layer into globular, oblate-spherical, 10-30 cm in diameter or larger, milky white or pale green; Originating from the Mediterranean coast, it began to be introduced to China in the 16th century. Cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality, and is widely cultivated in various parts of China, and is one of the main vegetables in spring, summer and autumn in Northeast China, Northwest China, North China and other regions.

Tomato stir-fried cabbage is especially delicious. There is also the use of ginger to fry in oil. In the stir-frying, it tastes good and has no bitter taste. When fried, there is no raw bitterness.

If you buy bitter cabbage, blanch it with 80 degrees hot water and a small amount of salt for 10 seconds to take out the bitterness and naturally reduce it. Nao water can also get rid of the bitter taste of cabbage.

When making cabbage, you can put some vinegar appropriately. Thank you.

Many people may have bitter water spinach when frying water spinach, in fact, this is generally caused by water spinach being too old or fried for too long, not that water spinach is poisonous, so you don't have to worry.

Is water spinach bitter and poisonous.

Generally, it is not poisonous, it can be eaten, and it is recommended to pour it out if the bitterness is relatively strong.

The bitterness of water spinach can be caused by a variety of reasons, if it is caused by stir-frying for too long, or water spinach is too old, etc., this situation is not toxic and can be eaten, but the taste is poor. In addition, when planting water spinach, too much nitrogen fertilizer is applied, or more pesticides are sprayed, etc., which may also cause a bitter taste, and this water spinach should not be eaten to avoid causing physical discomfort.

Why is water spinach bitter.

Water spinach is too old or fried for too long.

Water spinach is green in color, containing a large amount of vitamin C, carotene, dietary fiber and calcium, iron, potassium and other minerals, if the fried water spinach has a bitter taste, it may be that the water spinach has become old for a long time, or the fried time is too long, generally speaking, the water spinach can be fried for a few minutes with a strong fire. In addition, when buying water spinach, it is recommended to choose fresh and tender, uniform stems, no withered yellow leaves, and no disease spots, which is fresher.

How to choose water spinach.

1. Look at the color and shape of the leaves: the greener the leaves, the fresher they are.

It is better to choose the whole plant is complete, without roots, without yellow leaves or broken water damage, and the greener the leaves, the fresher. The wider the leaves, the fresher and crispier they are. At the same time, it is necessary to choose those that have no yellow spots, not too long stems, no rotten leaves, wilted leaves, and no insect pests.

2. Look at the incision: the incision has no rot or discoloration.

The incision at the bottom of the stem tube should be free of rot or discoloration, and if it is too dry or lacks moisture, it will be less fresh.

3. Look at the thickness of the stem tube: the taste of the thin stem tube is delicate.

In terms of taste, the water spinach with delicate stems and tubes has a delicate taste; Water spinach with thick stems has a hard and crisp texture. Water spinach should be bought with smaller stems and more tender to eat.

4. Look at the color of the stem: the taste of the green vegetable stalk is delicate.

In the case of stems, there are also green stalks that will have a delicate taste; The cabbage stalk has a crispy texture.

The practice of stir-frying water spinach in the clear rent cong.

Ingredients: water spinach, garlic flakes, chili flakes, a pinch of salt.

Method: 1. Wash and cut the water spinach into sections and dry it;

2. Heat the wok, add the lard, add the garlic slices and chili flakes and stir-fry until fragrant;

3. Add water spinach and stir-fry over high heat;

4. Add all the seasonings and stir-fry to taste.