Is it better to buy Chinese cabbage, yellow or green?

Yellow, the stem is short and thick, and the leaves are many, this kind of cabbage has a lot of moisture, which is suitable for stir-frying, and it is a little sweet when fried.

It may be because the variety of Chinese cabbage is different, and the color is not the same, whether it is yellow or green, it belongs to the tender cabbage, and you can buy it according to the freshness you see.

It is generally better to buy Chinese cabbage yellow, because the green one is actually very tender. Then the taste is not delicious, and it is very mushy when fried.

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.

The appearance color of the yellow cabbage is different from that of the Chinese cabbage, the outer leaves of the yellow cabbage are thick green, the inner leaves are tender yellow, the outer leaves of the Chinese cabbage are yellowish, and the inner leaves are the same, the yellow cabbage and the Chinese cabbage have different functions, the yellow cabbage is a special Chinese cabbage variety for making Korean kimchi, and the Chinese cabbage is mainly eaten as a vegetable.

Yellow-hearted cabbage belongs to a kind of Chinese cabbage, from the family genus, both Suihui are cruciferous brassica leaf vegetables, in essence, yellow-hearted cabbage is Chinese cabbage.

Cabbage is rich in nutrition, the leaves can be used for stir-frying, raw food, salting, pickling, pickling, the outer layer of the leaves can be used as feed, but also has a certain medicinal value.

Cabbage is a veritable "civilian dish" and "versatile dish", Chai Qiaoda is rich in vitamins, dietary fiber and antioxidants, easy to store, and affordable.

1. Different appearances and different practices.

Yellow cabbage has green leaves on the outside and yellow leaves on the inside. Common Chinese cabbage is an ancient variety of Chinese cabbage. It's green inside and out.

The leaves of yellow cabbage are much thicker than regular bok choy. Yellow cabbage is a special variety of Korean kimchi, and common Chinese cabbage is eaten as a vegetable, which is more suitable for pickling kimchi.

2. The taste is different

The taste of the yellow cabbage is fried with a faint sweet taste, if it is stir-fried, it tastes crispy, juicy and delicious, and the taste is more delicious, and the taste of ordinary cabbage is soft, and the stew is soft and delicious.

Good varieties of yellow cabbage:

1, Huang Xinwu.

Huangxinwu is a famous specialty vegetable in the Huai area. The outer leaves are emerald green, the inner leaves are light yellow to golden, the color quality is good, cold-resistant, it is a famous specialty vegetable along the Huai region. It has the characteristics of less crude fiber, good taste, and easy to rot when stir-frying.

2. CR Kebite.

Medium-late maturing varieties, yellow hearts, large trees, good taste, strong disease resistance. Suitable for fresh food, pickled cabbage in the Northeast and winter storage. It is suitable for autumn sowing in various regions, and suitable for harvesting from mid-October to mid-November in the Tongpi Plain.

3, Little Golden Autumn.

Early autumn ripening special variety, green on the outside and yellow on the inside. Good flavor quality, abundant yield, storage and transportation. In Shandong, it was sown in early August, and about 2200-2400 plants were planted per mu.

What is the difference between Chinese cabbage and Chinese cabbage? Differences: 1. The appearance is different, the yellow cabbage is green on the outside and yellow on the inside, the ordinary Chinese cabbage is an old variety of cabbage, which is green inside and out, and the leaves of the yellow cabbage are much thicker than the leaves of ordinary Chinese cabbage.

2. The method is different, yellow cabbage is a variety that specializes in Korean kimchi, and ordinary Chinese cabbage is eaten as a vegetable, which is more suitable for pickling sauerkraut. 3. The taste is different, the taste of the yellow cabbage is fried and the dish has a faint sweetness, if it is stir-fried, it tastes crispy, juicy and delicious, and the ordinary cabbage is soft in taste, and it is soft and delicious when stewed. 4. The water content is different, and the water content of yellow cabbage is higher than that of ordinary Chinese cabbage.

There is also a prescription for treating colds with cabbage, the method is to use dried cabbage roots with brown sugar, ginger slices, water decoction, or three cabbage roots, seven green onion roots, decoction water and brown sugar, drink while hot, cover the sweat, and the cold will be cured.

Strictly speaking, if there is no white cabbage, should his mooncakes have white leaves, or should they be green? Even if its leaves are wrapped one by one, it doesn't see much sunlight, it should be pale yellow, not white.

Hello, there is no white cabbage in the world at present. Most of the cabbage is green on the top and white on the bottom.

There is no cabbage that is completely white, only the cabbage is white.

Cabbage is not white, and it is generally a cabbage with a little green.

That's because the growth cycle of yellow cabbage is short, generally about 30 days, green leaf cabbage is better than yellow leaf cabbage, and yellow leaf cabbage has a larger water content. You can look at the core when you choose.

The first look at whether it is tightly wrapped or not, press it with your hand and it is very full, that is the first choice, and there is also to look at the leaves, but also tightly wrapped together, such cabbage shows that in the process of growth, the nutrients are relatively sufficient, there will be no hollow or rotten If the whole cabbage looks loose on the outside, it is not tightly wrapped, indicating that it lacks moisture, and the inside of such cabbage is easy to be attacked by insects, so you must buy cabbage that is wrapped tightly and full. Also, look at the roots, fresh cabbage roots are relatively neat and will not rot.

The biggest difference is the variety. Because the final taste of cabbage is the same, but it is different names for different varieties in different planting seasons. To choose high-quality cabbage, you need to choose from the season, the production area, and the field trip.