Cui Jing 60 is a new Chinese cabbage. This variety has strong disease resistance and a crisp and sweet taste. Cui Jing 60 is a hybrid variety of autumn sowing early-maturing Chinese cabbage. It was harvested 65 days after sowing, with erect plant type, green leaves, long cylindrical leaves, comfortable top and light yellow heart leaves. Cui Jing 60 cabbage has a plant height of 52 cm, a spreading degree of 57 cm, a bulbous height of 42 cm, a sphericity index of 3, a bulbous weight of 2 kg and a clean vegetable rate of 65%. The advantages of Cui Jing 60 cabbage are high virus resistance, resistance to downy mildew and black rot. Qiubao Chinese Cabbage stands upright and grows vigorously, with dark green outer leaves, firm heart, white petiole and beautiful appearance. Suitable for sowing and mature after 80 days.
1, the dish of red, white and black seems simple, but it is actually the most important test of chef's kung fu. Red, that is, carrots, carrots are best eaten by frying. White is the stem of Chinese cabbage. As the saying goes, cabbage is the essence of all kinds of vegetables, and eating cabbage can cure all diseases. But the cabbage should be fried thoroughly and cannot fade, so there is knowledge here. The most important thing is to slice the cabbage stalks one by one, so as to look good. The so-called black, black but not dirty, that is just fungus, it needs to be small and exquisite to show the beauty of this dish.
2, yujuan rice, Chinese cabbage leaves are hot and soft, and the meat stuffing is adjusted. The meat stuffing is wrapped in hot and soft Chinese cabbage leaves, that is, jade rolls, which are cooked in an iron pot with mushrooms. The cooked white rice is filled with two-thirds bowls. Put the jade roll and two mushrooms on the white rice, pour the soup on it and you can eat. It tastes particularly good.
3, cabbage frozen tofu duck leg soup, first boil the duck leg, ginger slices, onion segments, cook for 15 minutes, almost cooked, put frozen tofu, frozen tofu should be soaked in cold water, and then squeeze the water out and put it in the pot. It takes about 30 minutes to enlarge the cabbage, and the cabbage can be cut into any shape according to its own preference.
Two: Chinese cabbage practice
sweet and sour cabbage
Main ingredient: 300g Chinese cabbage, and auxiliary materials: salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil. Remove the old leaves of Chinese cabbage and shred them. Shred ginger; Shred dried chili; Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into a clean pot; Put a pot on fire, add a little water, add white vinegar and white sugar to make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried pepper; Wash the pot and heat it, and put peanut oil; Add pepper, stir-fry, take out pepper for later use, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.
Four fresh Chinese cabbages
Main ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g), and auxiliary materials: Shaoxing wine10g and refined salt/kloc-. Cut chicken, ham, roast duck and bamboo shoots into thin slices with a length of about 5 cm and a width of about 2 cm, and evenly arrange them in four equally divided areas above the cabbage pier at intervals to make shrimp; Add chicken soup, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steam in a cage until cooked, take out and pour in cooked chicken oil.
Fish-flavored cabbage
Main ingredients: Chinese cabbage 250g, auxiliary materials: oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g, watercress hot sauce 4g, Chinese cabbage tender, washed and cut into diamonds with a side length of about 1cm; Chop onion, ginger and garlic into powder, add appropriate amount of water and stir well; Put soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, add water and stir well; Heat the wok, add the base oil, add the douban hot sauce and stir-fry slightly; Put the cabbage in, stir fry constantly, and let the main ingredients be heated evenly. After cooking, pour the prepared juice into the pot, stir-fry evenly, and then take it out of the pot and put it on the plate.
To sum up: Chinese cabbage is a very good vegetable. Delicate taste, convenient cooking and good for health.