Vegetable varieties include:Cabbage, tomatoes, cucumbers, cowpeas, celery, and so on.

1, cabbage (cruciferous)

We often say cabbage, mostly refers to the "Chinese cabbage", mainly distributed in China's north China, in all parts of the country are cultivated, more cold, but also very resistant to put. In the northeast of China, many families have the habit of storing cabbage in winter. Cabbage is suitable for eating very much, can be used to stir-fry vegetables, cooking soup, do dumpling filling, can also be made into pickles, are very delicious.

2, tomatoes (Solanaceae)

Tomatoes, also known as tomatoes, native to South America, is very common as the same Solanaceae vegetables. Tomatoes are rich in vitamins and lycopene, juicy, sweet and sour taste, can be directly as a fruit of raw food, but also can be boiled soup, fried vegetables, or processed into tomato sauce, tomato juice to eat.

3, cucumber (Cucurbitaceae)

Cucumber, the original name is called huqua, is rumored to be by the Han Dynasty, Zhang Qian mission to the Western Regions brought back. The main ingredient in cucumber is water, which is a very low-calorie like vegetable, so it is highly sought after by many friends who want to lose fat. Cucumber can be eaten raw, can also be fried, or make cold cucumber to eat.

4, cowpea (legume)

Cowpea, we often say "bean", native to African countries. Cowpeas are suitable for many ways to eat, can be stir-fried, stewed, cold, stuffed, and can be processed into pickles to eat, all very delicious.

5, celery (Umbelliferae)

Celery, also known as dry celery, belongs to the Umbelliferae family, celery plants. Celery stems and leaves contain a variety of volatile substances, both smell or eat, with a special flavor, many people are not accustomed to eating celery because of this. Celery can be fried and stewed, but also can be used to make dumpling filling, bun filling and so on.