1, Chinese cabbage.

Chinese cabbage, as we often say, mostly refers to "Chinese cabbage", which is mainly distributed in North China and cultivated all over the country. It is relatively cold-resistant and tolerant to release. In northeast China, many families have the habit of storing Chinese cabbage in winter. There are many suitable ways to eat Chinese cabbage, which can be used to stir fry, cook soup, make dumplings, or make pickles, all of which are very delicious.

2. Chinese cabbage.

Chinese cabbage, commonly known as green vegetable and oil cabbage, is a close relative of Chinese cabbage, which is resistant to both low temperature and high temperature. It is found almost all year round and is cultivated in many places in the south and north of China. Chinese cabbage tastes sweet and refreshing, and is suitable for frying, cooking or cold.

3, doll dishes.

Baby cabbage, also known as "pocket cabbage", is smaller in size. Its side is thinner and its taste is much sweeter than that of Chinese cabbage and Chinese cabbage. The most famous way to eat doll food is to serve it in soup. In addition, it is also very delicious to rinse hot pot with doll dishes.

4. Chinese cabbage.

Chinese flowering cabbage, also called Chinese flowering cabbage, prefers warm planting environment and is one of the main vegetables in southern China. The taste of Chinese cabbage is tender and refreshing, which is more suitable for simple cooking methods to highlight its original flavor. Common eating methods include Chinese cabbage in oyster sauce, Chinese cabbage in salt water, and stir-fried cabbage with garlic.

5. Rape.

Rapeseed, also known as European rape, originated in Europe, and was introduced to China later, and was widely planted. Nowadays, the rapeseed we eat is a variety that has been multiplied and hybridized for many generations. The taste of rape is not as sweet as that of cabbage and cabbage, but a little bitter, which is suitable for frying rape with mushrooms or cooking porridge.

6. Broccoli.

Broccoli, also known as green cauliflower, originated in Italy and was introduced to China later. Broccoli is a vegetable with high nutritional value. It tastes fragrant and crisp, and is easy to chew. It can be used as a vegetable salad, fried meat, fried shrimps, or cold.

7. Cauliflower.

Cauliflower, also known as cauliflower, is native to the Mediterranean coast, and its shape is somewhat similar to broccoli, but the cauliflower is white, harder than broccoli, and its roots are slightly thinner. Compared with broccoli, broccoli tastes less delicious, and it is more suitable for eating with heavier taste, such as cauliflower in a dry pot.

8. Cabbage.

Cabbage, also known as cabbage, cabbage, and kohlrabi, is wrapped in layers of leaves to form a ball, which can be divided into green and purple. Green cabbage is more suitable for cooking, such as hand-torn cabbage and vinegar-soaked cabbage, while purple cabbage is more suitable for raw food or cold salad, and it is also a common raw material in vegetable salads.

9. Kale.

Kale, also known as green cabbage and peony, is a horticultural variety of cabbage, and its pinnate leaves can also be picked as vegetables. The leaves of kale are crisp in taste, very refreshing to eat, and have a sense of shape in appearance. It is suitable for salad, cold salad or pickled.

10, mustard.

Mustard is cultivated in many places in China, such as potherb mustard, mustard tuber, oil mustard tuber and big leaf mustard tuber, which are all varieties of mustard. Mustard is slightly bitter and slightly astringent. It is best to blanch it before cooking, which can be eaten by stir-frying or pickles.