Blanching moss cabbage before eating can remove the bitter flavor on top of the moss cabbage.

There are many kinds of moss cabbage, if we choose the green tender, fragrant and delicious moss cabbage, so do not need to blanch, of course, if you accidentally buy bitter old moss cabbage, you need to blanch.

Jiangsu and Shandong winter, is not all a pale color, at least there is a touch of green for our mediocre and bland table to bring a flavor of spice, this green vegetable that is moss cabbage, also known as Carex, is one of the local specialties of China's Yellow River and Huaihe River Basin vegetables. The seedlings of moss cabbage are crisp and tender, and are a good choice for soup or stir-fry.

The moss cabbage is most suitable for stewing, with some pork and sweet potato vermicelli, delicious and nutritious, the whole family sits together, a hot pot, everyone ate that called a fragrant ah, it is really delicious and gluttonous. Stir-fried moss cabbage is a fresh and crispy home cooking, especially in my hometown of Xuzhou, with a special steamed bun a roll, and fragrant and tender, even if the meatless children, you can eat two rolls.

Introduction of moss cabbage:

Moss cabbage is a non-balled cabbage native to Shandong Province in China, known in Japan as Shantung cabbage, which was introduced to Japan in the early Meiji period. It is a variety of the cabbage subspecies and has a lighter astringent flavor than cabbage, making it suitable for making refreshing pickles. Moss cabbage is a non-balling vegetable, and there are other smaller varieties available on the market with many different leaf shapes.

The cultivation of moss cabbage is similar to that of cabbage, but there is no need to wait for bulbs. Tussock is not drought tolerant, try to choose a fertile soil with good drainage and water storage, but it will grow on poor soil. Tussock tolerates low temperatures and does not like high temperatures, so it is best to choose fall planting. Smaller varieties can be grown using cultivation boxes. Tussock is the flowering stems of many cruciferous, brassica plants, and does not exclusively refer to a certain vegetable, but refers to a class of vegetables, the more tender edible cabbage heart.