Slicing is to cut the cabbage vertically, and then cut it into thin slices one by one. This cutting method is suitable for stir-fried or cold-mixed dishes, which can make Chinese cabbage easier to cook or mix seasonings evenly. Shredding is to cut the cabbage vertically, and then cut the cabbage horizontally into half or the whole tree into filaments. Shredded cabbage is suitable for cooking such as stir-frying and hot pot. Cutting is to cut the whole Chinese cabbage into large pieces or small pieces, and the size of the pieces can be adjusted according to needs. This cutting method is suitable for stews, stews or soups.

No matter which cutting method is chosen, it is recommended to use a sharp knife and adjust the cutting strength according to the size and density of Chinese cabbage. Make sure the hand position is safe, and use a guide plate when cutting vegetables to prevent hand injury. In addition, different cutting methods may affect the cooking time and taste, and can be selected according to personal needs and recipes.

Buying skills of Chinese cabbage

1. Appearance: Choose Chinese cabbage with fresh and complete appearance, and the leaves should be tightly and evenly wrapped together without looseness or damage.

2. Color: Cabbage leaves should be bright green or light green, and avoid choosing cabbage with yellow or brown leaves.

3, touch: gently touch the cabbage leaves should be elastic, should not feel soft or wet.

4. Smell: Cabbage should have no peculiar smell or musty smell, and should emit a fresh fragrance.

5. Size: Choose the size of cabbage that suits your needs. Chinese cabbage is more suitable for stuffing, and Chinese cabbage is suitable for side dishes or salads.