[Title]: Chinese Cabbage

English: Chinese cabbage

[Genus and Species]: Annual and biennial herbs of Brassica in Cruciferae. Include nodulation and non-nodulation groups.

Chinese cabbage is an indispensable and important vegetable in people's lives. It is delicious and nutritious. Known as the "king of vegetables", it is deeply loved by the masses. It evolved from Brassica napus. Use tender bulbs, rosette leaves or flower stems when eating. The planting area and consumption rank first among all kinds of vegetables in China.

Origin and variety

Chinese cabbage originated in the north of China, introduced to the south, and cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. There are many kinds of Chinese cabbage, including JIAOZHOU Chinese cabbage, Bai Qing Chinese cabbage, Tianjin green Chinese cabbage, Northeast Chinese cabbage and Yangcheng Chinese cabbage. Chinese cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties. Chinese cabbage contains minerals such as protein, fat, vitamins, calcium, phosphorus and a lot of crude fiber, which can be used for stewing, frying, stirring, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite. As the saying goes, "pork is the best meat, and cabbage is the only fresh dish." Besides cooked food, Chinese cabbage can also be processed into dried vegetables or pickled products. For example, the "Beijing and Winter Cuisine" in Hebei is a famous local dish made of Chinese cabbage.

Chinese cabbage with high piles

Chinese cabbage has shallow roots, thick main roots, developed lateral roots and horizontal distribution. Leaves hairy or glabrous, inserted on rosette-like short stems. Except bolting and tillering types, axillary buds are underdeveloped. Racemes with pale yellow to yellow flowers. Silique. Cultivated Chinese cabbage belongs to two subspecies of Brassica: heading Chinese cabbage is divided into loose leaf varieties, semi-heading varieties, flowering varieties and heading varieties according to the degree of leaf-heading connection; Non-heading Chinese cabbage can be divided into five varieties: ordinary Chinese cabbage, collapsed Chinese cabbage, Chinese flowering cabbage, Chinese flowering cabbage and tillering Chinese cabbage.

Changzhou "Wuta Cuisine"

All kinds of cabbages need a mild climate. However, the suitable temperature and cultivation conditions of heading Chinese cabbage and non-heading Chinese cabbage are different. It is suitable for sandy loam, loam and clay loam with strong fertilizer efficiency and water retention, and the suitable soil pH value is 6.5 ~ 7. Viral disease, downy mildew and soft rot are the main diseases of Chinese cabbage. In addition, there are dry burning heart disease, white spot disease, black spot disease, black rot disease, anthracnose, Sclerotinia sclerotiorum and so on. The main pests are aphids, cabbage caterpillars, diamondback moths and black cutworms. Chinese cabbage is the main vegetable in winter and early spring in China because of its high yield and storability.

history

Chinese cabbage is a native vegetable in China with a long cultivation history. According to textual research, the white rape flower found in the site of the original village in Xi 'an Banpo in the Neolithic age in China was about 6000 to 7000 years ago. In the Book of Songs, there is a record that "weeds are harvested for fertilizer, and there is no following body", which shows that in the Central Plains more than 3,000 years ago, weeds (Man Qing, mustard, leek, leek) were differentiated from "fennel" in the Qin and Han Dynasties. During the Three Kingdoms period (the third century AD), Lu Wu recorded that "Lu Xun urged people to grow fermented beans". In the Southern Qi Dynasty (5th century A.D.), it was recorded that "leaves were eaten by Wang Jian, and leeks (cabbages) were just served" (Biography of Wuling Leaves). At the same time, Tao Hongjing said: "There are leeks in vegetables, which are the most commonly eaten." White fermented grains existed in the Tang Dynasty and were officially called Chinese cabbage in the Song Dynasty. Su Song in the Song Dynasty said, "Yangzhou is a kind of cabbage with round and big leaves ... and no residue, which is absolutely superior to others. This is called cabbage. " In the Ming Dynasty, Li Shizhen quoted Lu Dian's Ya Ya and said, "Fermented grains wither late in winter and are common at four o'clock, so they are called fermented grains, and now they are called cabbage."

Medicinal value

Chinese cabbage is not only used as a vegetable for people to eat, but also has medicinal value. Chinese medicine believes that Chinese cabbage is sweet and flat, and it has the effects of clearing away heat, relieving annoyance, quenching thirst and diuresis, and dredging the stomach. Eating Chinese cabbage regularly can prevent vitamin C deficiency (scurvy). There is also a folk prescription for treating colds with cabbage. The method is to decoct dried Chinese cabbage roots with brown sugar, ginger slices and water, or to decoct three Chinese cabbages and seven green onions with brown sugar. Drink it while it's hot, cover it with sweat and you'll get over your cold. Wash Chinese cabbage, chop it up and fry it in thick soup. Wash the frostbite area before going to bed every night for several days. White rapeseed can relieve alcoholism. For people who are drunk and not awake, it can be used to grind and adjust the "Jinghua water" (that is, the well water just pumped from the well), and the effect is good. For people with qi deficiency and stomach cold, it is not advisable to eat more cabbage to avoid nausea and vomiting. Eating too much can be solved with ginger.

Diet should be avoided.

1。 Avoid cooked cabbage and sauerkraut overnight.

2。 Diarrhea patients should try not to eat Chinese cabbage.

3。 People with qi deficiency and stomach cold should avoid eating more.

4。 When cutting cabbage, it is advisable to cut it along the silk, so that the cabbage is not easy to ripen.

How to choose

Don't choose Chinese cabbage with seeds until the top is tight, the weight is heavy, the bottom is prominent and the root incision is large.

spoken language

Cabbage is between an idiot and a rookie, meaning a person with low IQ.

Related recipes

Vinegar fermented cabbage

Ingredients: 300g tender cabbage.

Accessories: dried seaweed 2g, fresh green pepper 50g, wet starch 15g, lard 50g, pepper 5g, sesame oil 10g, vinegar, monosodium glutamate, garlic slices and soy sauce.

Exercise:

1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green peppers.

2. Put oil in the pot, add pepper when it is heated to 50% heat, fry until it is purple (don't paste), take out pepper, stir-fry Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew 65438.

The special taste is sour, sweet, salty and tender, full of clear fragrance.

Note: If the green pepper is changed into pointed green pepper and sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage.

Milk depends on cabbage.

Ingredients: 500g Chinese cabbage, fresh milk100g.

Ingredients: minced ham, dried seaweed, starch 16g, lard 125g, monosodium glutamate, salt and sesame oil ginger.

Exercise:

1. Remove the leaves from Chinese cabbage and cut it into pieces 1.5cm wide and 5cm long.

2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little.

Features: bright color and delicious smell.

Roasted cabbage with chestnuts

Ingredients: cabbage heart 300g, chestnut100g.

Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate, sugar and sesame oil.

Exercise:

1. Cut the root of Chinese cabbage into a sharp shape with silver, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into tendons, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, cook until the skin becomes soft, and peel off the chestnuts while they are hot.

2. Put peanut oil in the pot. When the fire is 60% hot, add chestnuts and cabbage, stir-fry a little, and take out clean oil.

3. Set the wok on fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, bring to a boil with high fire, simmer for 5 minutes with low fire, thicken with water and order sesame oil.

The special fruit juice is delicious, crisp and palatable.

Juice cabbage

Ingredients: 2,000 grams of cabbage.

Ingredients: tender coriander stalk, red bell pepper100g, boiled orange juice, sugar, salt monosodium glutamate, banana essence.

Exercise:

1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.

2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.

Features bright color, crisp and sweet, cool and refreshing.

spinach

spinach

Spinach of Chenopodiaceae is an annual or biennial herb. Also known as spinach and Persian grass. Use leaves and tender stems as food. Originally from Iran, it was cultivated 2000 years ago. Later, it spread to North Africa, and from the Moors to Western Europe, Spain and other countries. Spinach was cultivated in China in the Tang Dynasty at the latest.

Spinach has developed taproot, red fleshy root and sweet and edible taste. Root groups are mainly distributed in the soil surface layer of 25 ~ 30 cm. The leaves are clustered, and the petiole is inserted on the short stem disk before bolting, which is rosette-like and dark green. The unisexual flowers are dioecious, the sex ratio is about 1: 1, and occasionally monoecious. Male flowers are spikes or panicles, and female flowers are clustered in leaf axils. Fruit, each containing 1 seed, with hard leathery shell. According to the structure of fruit bracts, it can be divided into two kinds: spiny species and spinless species. Spinach is a cold-tolerant vegetable and a long-day plant. It needs more water in its growth process, and it grows vigorously when the effective water content of soil is 70% ~ 80% and the relative humidity of air is 80% ~ 90%. The requirements for soil are not strict, and pH 7 ~ 8 is appropriate. The demand for nitrogen fertilizer is more, followed by phosphorus fertilizer and potassium fertilizer. Sowing can be done in spring and autumn. Autumn sowing is the main growth period, about 60 days. In northern China, there are also plants that plant in winter and harvest in spring, commonly known as burying their heads in spinach. Drilling or broadcasting can be used. The main diseases of spinach are downy mildew, virus disease and anthracnose, and the main pests are aphids and liriomyza sativae.

Spinach stems and leaves are soft, tender and delicious, and are rich in minerals such as vitamin C, carotene, protein, iron, calcium and phosphorus. Besides fresh vegetables, it can also be dehydrated, dried and frozen.

This family belongs to the whole root grass of spinach in Chenopodiaceae.

Also known as spinach, red root vegetables, Persian grass, parrot vegetables.

Cold, sweet, pungent and non-toxic; Human gastrointestinal meridians.

Efficacy: It is mainly used for nourishing blood, stopping bleeding, benefiting five internal organs, dredging blood vessels, quenching thirst, moistening intestines, nourishing yin, calming liver and helping digestion. Indications: hypertension, headache, dizziness, red eye due to wind and fire, diabetes, constipation and other diseases.

Every 100g nutrient contains 9 1.8g water, 2.4g protein, 0.5g fat, 3. 1g carbohydrate, 0.7g crude fiber, 1.5g ash, 3.87mg carotene and 120.64mg vitamin B.

food therapy

1. Promote defecation and prevent hemorrhoids Spinach contains a lot of crude plant fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion. Can be used for treating hemorrhoid, chronic pancreatitis, constipation, anal fissure, etc.

2. Promote growth and enhance disease resistance. Carotene contained in spinach is converted into vitamin A in human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases and promote the growth and development of children.

3. Ensure nutrition and improve health. Spinach is rich in carotene, vitamin C, calcium and phosphorus, as well as a certain amount of iron, vitamin E, rutaecarpine, coenzyme q 10 and other beneficial components, which can supply a variety of nutrients to human body. Containing iron, it has a good auxiliary treatment effect on iron deficiency anemia.

4. Promote human metabolism and delay aging. Spinach contains fluorophenol, 6- hydroxymethyl rosewood and trace elements, which can promote human metabolism and improve health. Eating more spinach can reduce the risk of stroke.

5. Clean skin and fight aging. Spinach extract can promote the proliferation of cultured cells, not only anti-aging, but also enhance youthful vitality. In our country, people mash spinach to get juice, wash their faces several times a week and use it continuously for a period of time, which can clean skin pores, reduce wrinkles and spots and keep skin smooth.

Healthy diet

1. Jinling Spinach Soup: Dendrobium, Poria each 20g, Adenophora adenophora12g, spinach 400g, vegetable soup 800ml (boiled with bean sprouts), onion and ginger each appropriate amount. Decocting Dendrobium, Poria and Adenophora adenophora in water, and taking 200 ml of juice; Wash spinach, cut into 4cm segments, cut onion segments, and pat ginger slices loose. Scoop up spinach in a hurry; Put the wok on the fire, add peanut oil and heat it, stir-fry the ginger and pick out the ginger; Stir in salt, pour in liquid medicine and vegetarian soup, boil and pour in spinach, and cook the soup with seasoning essence. This dish is made of spinach with sweet nourishing medicine, which is beneficial to the stomach, nourishing yin, strengthening the spleen and helping food. For people with gastrointestinal dryness and heat, yin deficiency and fluid deficiency, and loss of appetite, it has a certain dietotherapy effect.

2. 50 grams of spinach porridge, 50 grams of jujube, and 0/00 grams of japonica rice/kloc. Wash japonica rice and jujube and add water to cook porridge. When cooked, add spinach and bring to a boil. This porridge is rich in nutrition, has the effects of invigorating spleen and qi, nourishing blood and tonifying deficiency, and is often used to treat iron deficiency anemia, once a day 1 time, and taken every day.

3. Spinach mixed with lotus root slices 200 grams of spinach and fresh lotus root. Select tender spinach, wash it and blanch it in boiling water; Fresh lotus root peeled and sliced, boiled in water; Add salt, sesame oil and monosodium glutamate to the above two materials and mix well. This dish has the effects of clearing away liver heat and improving eyesight, and is suitable for blurred vision, dizziness and limb tremor caused by liver blood deficiency.

4. Spinach and sheep liver soup 50 grams of fresh spinach and sheep liver each. Wash the spinach, cut it into sections and slice the sheep liver; Add about 750 ml of water to the pot, bring the lamb liver to a boil, slightly boil the spinach, add appropriate amount of salt, sesame oil and monosodium glutamate, and roll. Eat lamb liver, spinach and soup. This soup has the effect of nourishing the liver and improving eyesight, and is suitable for blurred vision and dry eyes.

5. Spinach and pig blood soup 500 grams of fresh spinach and cooked pig blood, and appropriate amount of ginger and onion. Wash fresh spinach and cut into sections, and cut pig blood into strips; Set the pot on fire, put lard and onion. Stir-fry ginger, pour pig's blood and stir-fry, cook cooking wine, stir-fry until the water is dry, add broth, salt, pepper and spinach, boil and put in a soup basin. This soup has the functions of nourishing blood, stopping bleeding, astringing yin and moistening dryness, and is suitable for blood deficiency, intestinal dryness, anemia and bleeding.

Precautions: Oxalic acid contained in spinach can combine with calcium salt to form calcium oxalate crystals, which makes the urine of patients with nephritis

The color is cloudy, the cast and salt crystals increase, and it is not suitable for patients with nephritis and kidney calculi.

Excerpts from literary works

Dietotherapy Materia Medica: "Benefiting the five internal organs, clearing the intestines and stomach heat, and relieving alcoholism. Eat Stan's best food. "

Compendium of Materia Medica: "Open the chest along the pulse, reduce qi and moderate, quench thirst and moisten dryness."

"Life Taste Diet Spectrum": "Spinach, chest opening, dredging the stomach, moistening dryness and promoting blood circulation, constipation is bitter.

Hemorrhoids should be eaten by people. "

"Luchuan Materia Medica": "Human blood divides, produces blood, promotes blood circulation, stops bleeding and removes blood stasis."

Cultural appreciation.

Su Dongpo in Song Dynasty. Spinach: "the bitter cold in the north is not over yet, and the snow is as hard as armor." Do you know my comfort? "

Rich in winter vegetables, frost leaves are more susceptible to cold. "

Historical legend: The Book of the New Tang Dynasty Biography of the Western Regions records that "in the twentieth year of Nipolo (AD 647), he sent envoys to offer sacrifices, stew and mud onions." That is, spinach was introduced into China from Nepal. "

Folklore: According to legend, the Qing emperor had a delicious meal in the people's home when he was traveling incognito to the south. After returning to the palace, the emperor asked the chef to do the same thing. This dish is called "White Jade Board with Gold, Red Mouth and Green Ying Ge", which is actually a good name for spinach tofu.

Don Yao Hui: "During the reign of Emperor Taizong, Boluo presented spinach, which was red and blue, like thistle. When cooking with fire, it can improve the taste. The name of fangyinshi is Persian grass. " Its roots are red, so it is commonly known as red-rooted vegetables.

scientific research

Wang Junwei, a graduate student majoring in vegetable breeding in the College of Willingness Science and Engineering of Shandong Agricultural University, studied under Associate Professor Wei Youying, a famous domestic breeding expert, and engaged in the breeding of spinach salt tolerance and spinach hybrids, and achieved certain results. In 2007, he participated in the guiding plan of college students' scientific and technological innovation in Tai 'an, presided over the application of "Research on the Innovation of Spinach Breeding Methods for Pure Female Lines" (2007d 1004), and was approved as a Class A project in Tai 'an (with the highest funding for college students in Tai 'an). The project passed the preliminary evaluation in April 2007. At the report meeting, the research value and expected research results of this project were unanimously affirmed and praised by leaders attending the meeting, such as Tai 'an Science and Technology Bureau and School Science and Technology Department.

How to choose

It is best to choose spinach with red and short stems and fresh and elastic leaves.