Chinese cabbage alias: Chinese cabbage, Chinese cabbage, heading Chinese cabbage, non-heading Chinese cabbage, Chinese cabbage and baby cabbage.
Brassicaceae plants are native to northern China and are traditional vegetables in China. Chinese cabbage was originally called fermented grains, but water shield is not exactly Chinese cabbage now. Modern Chinese cabbage is generally divided into Chinese cabbage and Chinese cabbage. Northerners generally call Chinese cabbage "cabbage" and Chinese cabbage "rape".
The origin of Chinese cabbage is the Mediterranean coast and China. Chinese cabbage has a long history of cultivation in China. Neolithic white rapeseed was unearthed from banpo village site in Xi 'an. This shows that Chinese cabbage has a cultivation history of about six or seven thousand years. South of the Yangtze River is the main producing area, and the planting area accounts for 40%-60% of the planting area of vegetables in autumn, winter and spring. After the 1970s, the planting area in the north of China also expanded rapidly, with large areas planted everywhere. Its planting area and consumption rank first among all kinds of vegetables in China. Chinese cabbage can be eaten with tender leaves, rosette leaves or flower stems, and can be fried, made into soup and pickled. Together with Chinese cabbage, it has become an indispensable and beautiful vegetable on the dining table of China residents. In winter in northern China, Chinese cabbage is a frequent visitor on the dining table, so there is a saying that "Chinese cabbage is as beautiful as winter bamboo shoots". Chinese cabbage has high nutritional value, so there is a saying that "a hundred dishes are not as good as one cabbage".
There are many kinds of Chinese cabbages, such as JIAOZHOU Chinese Cabbage, Bai Qing Chinese Cabbage, Qingtian Maye Chinese Cabbage, Northeast Chinese Cabbage, Yutian Chinese Cabbage, Shanxi Yangcheng rhubarb Chinese Cabbage and so on. Chinese cabbage is eaten with tender bulbs, rosette leaves or flower stems. The planting area and consumption rank first among all kinds of vegetables in China.
I. Nutritional value
Chinese cabbage contains B vitamins, vitamin C, calcium, iron and phosphorus, and the content of trace element zinc in Chinese cabbage is also high. Chinese medicine believes that Chinese cabbage is slightly cold and non-toxic, and it has the effects of nourishing the stomach, promoting fluid production, relieving annoyance, quenching thirst, promoting diuresis and relaxing bowels, and clearing away heat and toxic materials.
Cabbage is also rich in crude fiber, which can not only moisten intestines, but also promote detoxification, stimulate gastrointestinal peristalsis, promote defecation and improve people with indigestion. Eating some cabbage regularly can also play a good role in preventing intestinal cancer.
Eating Chinese cabbage regularly can also prevent breast cancer. Chinese cabbage contains trace elements, which can help to decompose androgen related to breast cancer. Hormone researchers in new york, USA, also show that eating Chinese cabbage often can prevent the occurrence of breast cancer.
Eating cabbage can supplement calcium. Chinese cabbage is rich in calcium, containing mg of calcium per gram. A cup of boiled chinese cabbage juice can provide almost as much calcium as a glass of milk. Some people don't like drinking milk. They can get a lot of calcium by eating enough Chinese cabbage. Eat cabbage for beauty and skin care. Chinese cabbage has high water content and low calories. The air is dry in winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins C and E. Eating more Chinese cabbage can have good skin care and beauty consequences.
Eating cabbage can prevent cancer. Scientists at the new york Institute of Hormones in the United States found that the incidence of breast cancer among women in China and Japan is much lower than that of western women, because they often eat cabbage. There are some trace elements in Chinese cabbage, which can help to decompose estrogen related to breast cancer. Chinese cabbage also contains trace molybdenum, which can inhibit the formation of ammonium nitrite in human body and play a certain role in preventing cancer. Chinese cabbage is rich in dietary fiber, which can play a laxative role. For people who get angry easily, eating more Chinese cabbage has the effect of clearing fire.
Second, plant characters
Shallow roots, well-developed fibrous roots and strong regeneration are suitable for seedling raising and transplanting. The vegetative growth period of the stem is short, and it will also elongate when exposed to high temperature or excessive close planting. Rosette leaves are planted on shortened stems, which are the main edible parts and assimilation organs.
The leaves are round, oval, obovate or oval. , full circle, wavy or serrated, light green, green or dark green; Leaves smooth or shriveled, with a few hairs; The petiole is thick, the cross section is flat, semi-circular or eccentric, generally leafless, white, green, light green or green; The leaf order is 2/5 or 3/8, and the number of leaves per plant is generally more than a dozen.
Flowering stems and leaves are generally sessile, holding stems or semi-holding stems. Compound raceme, fully flowering, corolla yellow, petals 4, arranged in a cross; Stamens 6, filaments 4 long and 2 short; Pistil1; Located in the center of the flower. Cross-pollination, insect-borne flowers. Silique contains 10-20 seeds; Mature pods are easy to crack and need to be harvested in time. The seeds are nearly round, reddish brown or yellowish brown, with 1000-grain weight1.5-2.2g. ..
Third, the nutritional eating method
Usually we eat in many ways. How to eat the most nutritious? Chinese cabbage contains a variety of vitamins, inorganic salts, cellulose and a certain amount of carbohydrates, protein, fat and other nutrients, and has the reputation of "the king of all kinds of vegetables". Chinese cabbage is so rich in nutrition that we should give full play to its nutrition as much as possible. Introduce several nutritional recipes of Chinese cabbage:
1, cold cabbage. It is also called home-cooked cold dish in the north. Cut Chinese cabbage into filaments. At the same time, prepare shredded lean meat, vermicelli, dried tofu and shredded cucumber. Shredded lean meat should be fried and vermicelli should be cooked and dried. Dried bean curd and shredded cucumber can be directly shredded. Put all the ingredients in a small pot, add salt, monosodium glutamate, vinegar, sugar, Chili oil, garlic, onion and sesame oil and stir together.
2. Cabbage jiaozi. Freezing jiaozi is also a dietary habit in the north, especially during the Chinese New Year. Every household will pack some frozen jiaozi for later use. It's really convenient to pack frozen jiaozi in advance when time is tight. You can eat it directly after cooking it in the pot. Then, people still prefer frozen cabbage in jiaozi, so how to pack it in frozen jiaozi? It's convenient to buy ready-made dumplings outside without rolling them, saving time and effort. The taste of jiaozi mainly depends on the taste. Choose the top pork stuffing, add chopped Chinese cabbage and stir together. Add salt, cooking wine, soy sauce, onion, ginger and egg white and stir together. If you feel bad, you can add some ingredients from jiaozi to improve the taste. Jiaozi ingredients are sold everywhere. Stir the dumpling stuffing clockwise, otherwise the dumpling stuffing will spread out. After the stuffing is stirred, you can start wrapping. The balcony in the north is a natural refrigerator. Freeze the wrapped jiaozi on the balcony for several hours, and then put it in the refrigerator for later use.
3, cabbage balls. The ingredients are cabbage, radish, eggs, flour, ginger, salt and onion. Chop the radish and cabbage first, then sprinkle salt and marinate for a while, let the water in the cabbage and radish come out, and then squeeze out all the water. Chop onion and ginger, pour into a small pot filled with cabbage and radish, add pepper and cumin powder, beat in an egg, add flour and stir. After stirring, fry it in the oil pan. Control the oil temperature when cooking. If the oil temperature is too hot, the meatballs will burn but not yet cooked. Take out the fried meatballs immediately to avoid being fried.
3. Hot and sour cabbage. Prepare 350g of Chinese cabbage, red pepper 10g, green pepper 10g, 5g of prickly ash (dried red tip), 5g of onion, 3g of ginger, 3g of salt, 2g of monosodium glutamate, 5g of pea starch, 5g of white vinegar and 5g of sesame oil. Cut dried Chili into pieces, cut onion into sections, and cut ginger into filaments; Remove the pedicels and seeds from the green pepper and cut into rhombic pieces; Remove the leaves and leave the neck of the cabbage, and replace it with a spatula with a thickness of 0.3 cm; Add a little base oil to the pot and heat it; Add chopped green onion, shredded ginger, dried pepper and green and red pepper slices in turn; Add white vinegar after frying, and then quickly put the cut cabbage into the pot; Add salt and monosodium glutamate, stir-fry, thicken, and add a little sesame oil to serve.
Fourth, the edible effect.
Clearing away heat and relieving restlessness, dredging the stomach, nourishing the stomach and promoting fluid production, relieving restlessness and thirst, promoting diuresis and relaxing bowels, and clearing away heat and toxic materials; Can be used for treating cough due to lung heat, constipation, erysipelas, and lacquer sore.