Some are bitter red cabbage moss, and some are not bitter red cabbage moss. There is also a situation in which plants have no nutrients at the later stage, so they are bitter. You can eat everything, and the nutrition is not bad. Eat the red cabbage moss after frosting, when more sugar is gathered in the red cabbage moss.

When choosing red cabbage moss, it is best to look dark, as if it were waxed. And it is best to have fewer leaves and more stems, because leaves are far less delicious than stems, so you might as well take off them. The red cabbage moss is fresh, so simply stir-fry it in the pot. Don't stir-fry it until it is soft and rotten. Without the crisp taste, it will spoil the good ingredients. Red cabbage moss tastes sweet with some bitterness, which is precisely the most charming taste.

Characteristics of red cabbage moss:

The main characteristics of the varieties of red flowering stems are that the petioles and flower stems are red or purple, with white wax powder. This type of variety has medium or large plant spreading degree, few leaf lobes, smooth surface, concentrated lateral twining, short but wide petiole, narrow and long leaves, which account for a large proportion in the total quality of twining, and high vegetable yield.

It is resistant to heat, humidity, cold and stress. Maturity ranges from early to very late. The main varieties are Wucaihongpi 1 No.2, No.3, Wucaichunhong, Hong Jiu Yue, Jiuhuahong and so on.