What is the reason why cabbage is bitter?
The taste of Chinese cabbage is related to the variety. The temperature difference is large, sugar is easy to accumulate, and the taste of Chinese cabbage will be better. So generally speaking, Chinese cabbage in autumn tastes the best and tastes delicious. First, some cabbages taste bitter and poor, which is related to fertilization. Applying nitrogen fertilizer will increase the yield of Chinese cabbage, but the taste of this kind of cabbage will be slightly worse because of chemical fertilizer. If there is too much nitrogen fertilizer, it will taste a little bitter. Under normal circumstances, it is not easy for the naked eye to tell which cabbages have applied too much nitrogen fertilizer. When choosing Chinese cabbage, citizens can choose some thin and small cabbages. The tighter the cabbage, the better. This cabbage is sweet and clean.
Can Chinese cabbage be eaten when it is bitter?
The bitterness of Chinese cabbage is related to varieties and seasons, but it is harmless to human body. However, if cooked cabbage is eaten for a long time, it will produce toxic substance nitrous acid, which is not a bitter problem, and there is a risk of cancer. So whether Chinese cabbage is bitter or not depends on the situation.
How to choose Chinese cabbage
1, depending on the variety.
Chinese cabbage: Chinese cabbage, which is listed from September to June every year, is an early-maturing variety with light green, yellow-green, or white leaves, and is called Chinese cabbage or white cabbage. Because of its small plant, thin mesophyll, tender quality, less crude fiber, light taste, medium quality and intolerance to storage, it is called selling Chinese cabbage.
Pit Chinese Cabbage: The Chinese Cabbage, which was put on the market in June 165438+ 10, is a late-maturing variety with bluish green leaves and is called green gang cuisine or Qingkou cuisine. The mesophyll is thick, closely organized, tough, not easy to be damaged and resistant to storage, so it is also called "pit cabbage".
Green cabbage: a moderately mature variety. The leaves are light green, which is called green gang cuisine or Qingbaikou cuisine. Its growth period and storability are between green cabbage and cabbage, and its quality is good. Such as Jiaozhou Chinese cabbage and Beijing Qingkoubai. The quality of green vegetables was rough at first, but after storage in autumn and winter, mesophyll became tender and sweet.
2. Look at these leaves. The leaves are large, thick, wrinkled and have little water content; Small leaves, thin leaves, less wrinkles and more water. The vegetable stalk is large and contains a lot of water, which is suitable for frying; Small stem, less moisture, suitable for rinsing.
3. look at the stalk. Break the stem, if the ribs are sparse, it will rot easily, if the ribs are dense, it will not rot easily. When selecting Chinese cabbage, don't clean the stems, because the stems are rich in nutrition, and the contents of vitamin C, carotene, protein and calcium are higher than those of Chinese cabbage, which has a protective effect on Chinese cabbage.
How to make Chinese cabbage delicious?
kimchi
Raw materials: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g.
Method:
1, cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with a width of 1.5 cm. Then cut the dried Chili, onion and ginger into filaments.
2. Put the cabbage into a pot, sprinkle salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot.
3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce.