2. Pour a proper amount of soy sauce into a bowl, 2-3 garlic, cut into minced garlic and put it in a bowl for later use.
3. Add a little salt to the pot, add some water to boil, and then add the washed cabbage.
4. Put the boiled cabbage on the plate.
5. Add a little oil to the pot and heat it on high fire.
6. Pour the hot oil into the garlic bowl.
7. finally sprinkle with mixed juice.
Guangdong caixin is also called caixin (tái). It is a biennial herb of Brassica in Cruciferae. China Guangdong, Guangxi area specialty, local perennial production and supply. The main and auxiliary plums are edible, with crisp quality, unique flavor and rich nutrition.
Shanghai, Hangzhou, Chengdu, Jinan and other places have little cultivation and few eating habits, so they are still listed as rare vegetables.
Functions and features:
1, shallow root system, many fibrous roots, easy to survive after transplanting, short and green stems. The leaves are broadly oval or oval, and the leaves are green or yellow-green. The stems and leaves of flowers are small and oval, the petioles of the lower leaves of the stems are short, and the upper leaves have no petioles and racemes. Silique, the seeds are nearly round, brown or yellowish brown, and the 1000-grain weight is1.3-1.7g.
2. It takes 5-7 days for seeds to germinate and cotyledons to unfold, and the fifth true leaf is needed at seedling stage 14- 18 days. The optimum temperature for germination and seedling growth is 25-30℃. The period from the sixth true leaf to budding is 7-2 1 day; Flowering from flowering to flowering is flowering in China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China.
Too high or too low temperature, low yield and poor quality. Flower bud differentiation begins when the seedlings have 2-3 leaves, and leaves grow mainly before budding, and flower buds grow rapidly after budding. Plant growth and leaf area are positively correlated with the yield of flower stems in China.
Nutritional value of Chinese cabbage;
Every100g of fresh Chinese cabbage contains 92% water, 2.2g of protein, 0.5g of fat, 2.8g of carbohydrate, 0.82g of cellulose, 49-83.7mg of vitamin C, 0.83mg of carotene/kloc-0, 225mg of potassium and 0/30mg of calcium/kloc-0.