A: cabbage types

Cabbage is divided into fall and winter cabbage, spring cabbage and summer cabbage. 1, autumn and winter cabbage: southern China is widely cultivated, many varieties, mainly cultivated in autumn and winter, the representative varieties of white stalk type are Nanjing dwarf foot yellow, Changzhou long white stalk, Guangdong dwarf foot Wu Ye, Hefei small leafy vegetables, etc. 2, spring cabbage: the plant is more to carry out, a few upright or slightly girdle. Strong winter, cold hardy, productive. 3, summer cabbage, summer and fall high temperature season cultivation, also known as "fire cabbage", "ambrosia". The northern cabbage is Shandong Jiaozhou cabbage, Beijing green white, Tianjin green, northeast of the big short cabbage, Shanxi Yangcheng big hairy side, and so on. The southern cabbage is the northern introduction, its varieties are wujin white, silkworm cabbage, cockle white, snowy green, etc..

Two: cabbage taste classification

1, red, white and black this dish seems simple, in fact, the most test cooking people's efforts it. Red, that is, carrots, carrots, the best way to eat is to be fried in oil. White, cabbage stems, as the saying goes, cabbage melts the essence of all vegetables, eat cabbage cure all diseases Oh. But the cabbage should be fried through the good can not wilt, here there is a learning curve, the important thing is to cut the work, to cabbage stems piece by piece slice thin, that only eat this delicious look good na. The so-called black, black and not dirty, that only is the fungus, this fungus to be small and exquisite, only to show the beauty of this dish it.

2, emerald rolls bubble rice cabbage leaves scalding soft, meat filling seasoned, with scalding soft cabbage leaves wrapped in seasoned meat filling, is the emerald rolls, put in the pot with mushrooms and cooked, the good white rice sheng two-thirds bowl, emerald rolls and two mushrooms on the white rice, pouring the soup on the can.

3, cabbage frozen tofu duck legs soup first duck legs, ginger, scallions, cook up, open the pot for 15 minutes, almost cooked, put frozen tofu, remember, oh, frozen tofu to be soft with cold water, and then squeezed out of the water, into the pot. After about 30 minutes, you can add cabbage, cabbage according to their favorite situation, cut into whatever you can.

In summary: there are many varieties of cabbage, different regions planted differently, the varieties of cabbage are different, according to the local natural conditions to choose the appropriate varieties. The taste of cabbage is very good, different practices present different tastes, and eating more cabbage is also very good for the body.