When purchasing, you should mainly look at the growth stage of Chinese cabbage, the color of the leaf balls and the fullness of the cabbage heart. The production period of Chinese cabbage is divided into three types: early, medium and late ripening. The color of the leaf balls can be divided into white, green and green and white. The cabbage that goes on the market in September-October every year is an early-maturing variety. It is characterized by light green, yellow-green or white leaf bulbs. It is called cabbage or cabbage. The cabbage is small, with thin mesophylls, tender texture and relatively high crude fiber. It is small in quantity, has a light taste, and is of medium quality. It cannot be stored well and should be eaten and bought as needed, so it is also known as cabbage seller.
The cabbage that is on the market in 11 is a late variety with green leaves and is called Qingbangcai or Qingkoucai. The mesophyll is thick, the tissue is tight, and the toughness is high. It is not suitable for damage and is resistant to storage, so it is also called "cellar cabbage." Mussels are relatively coarse when initially eaten, but after being stored in autumn and winter, the leafy flesh becomes tender and the taste becomes sweeter.
The medium-mature varieties have light green leaves and are called green cabbage or green cabbage. Their growth period and storage tolerance are between those of green cabbage and cabbage, and their quality is good. Such as Jiaozhou Chinese cabbage, Beijing Qingkou white cabbage, etc.
When choosing Chinese cabbage, do not remove the cabbage, because the content of vitamin C, carotene, protein and calcium in the cabbage is higher than that of the cabbage, and the cabbage has the function of protecting the cabbage; do not buy rotten cabbage. The nutrient content of rotten cabbage has dropped a lot, and the nitrite content of rotten cabbage has increased sharply. Eating it can easily cause dizziness, vomiting and other poisoning symptoms, which is not good for your health.
It is best to eat the cabbage that is full of savings first, and then eat the bankbook that is dissatisfied. Because the cabbage is still alive after being cut, the cabbage will grow slowly due to respiration. If it is full of cabbage, the cabbage will easily break into balls in the later stages of storage and the quality will decline.
Okay, since we have all talked about how to pick cabbage today, let’s go to the vegetable market in a few days to buy a cabbage and make a spicy and sour cabbage that is delicious and goes well with rice.
Hot and sour cabbage
Ingredients:
1 pieces of Chinese cabbage
Appropriate amount of ginger
Appropriate amount of garlic
Appropriate amount of dried chili pepper
Appropriate amount of white vinegar
Appropriate amount of green onions
Appropriate amount of lard
Appropriate amount of oil
Appropriate amount of oyster sauce
practice:
Step 1: First cut the prepared Chinese cabbage in half, then cut off the cabbage stems inside, cut into small pieces and put them in light salt water, wash and set aside, drain and set aside.
Step 2: Then wash the prepared ginger slices, minced garlic, diced peppers, and green onions, then cut them into pieces and set aside.
Step 3: Pour an appropriate amount of oil into the pot and heat it up. You can add a spoonful of lard, so that the vegetables are really fragrant. After the oil is hot, add the prepared ginger, garlic, minced garlic, diced peppers, and green onions, and stir-fry. fragrant.
Step 4: Then put the cleaned Chinese cabbage into the pot, stir-fry over high heat until the cabbage becomes soft and a little water comes out.
Step 5: Finally, you can add oyster sauce to enhance the freshness and flavor. Oyster sauce itself contains salt and the seasoning is sufficient. Do not add additional salt.
Step 6: After the Chinese cabbage is stir-fried, pour a spoonful of white vinegar along the edge of the pot while the pot is hot, stir-fry evenly, turn off the heat, put on a plate, and serve.
Our home-style hot and sour cabbage is ready. It is delicious and goes well with meals. Friends who like it should try it now.
Kind tips:
Cabbage can be stir-fried to produce water. Please do not add water during the stir-frying process, otherwise it will become hot and sour cabbage soup. The cooking fire must be high enough.