Seedling raising in winter and spring, planting in spring and harvesting in summer are called summer cabbage; Raised in summer, planted in autumn, and harvested in autumn and winter are called autumn cabbage.
It can be seen that Chinese cabbage is generally harvested in summer, autumn and winter.
Question 2: The cultivation techniques of Chinese cabbage in which month. (1) Variety: 1. Xia Guang Cabbage: It is characterized by early maturity, heat tolerance, high yield, compact ball bearing and high uniformity. It is the main variety of cabbage cultivated in summer. This variety yields 2000-2500 Jin per mu. Pingtoubao is the first hybrid variety. 2. Jingfeng 1: characterized by early and middle maturity, heat resistance, cold resistance, fertilizer tolerance, no waterlogging and drought, compact leaves, medium and flat panicles, consistent maturity and good quality. It is a first-generation hybrid variety of autumn cabbage widely popularized in recent years, with an yield of about 3000 kg per mu. 3. Chicken pericardium: precocious, strong in winter, not easy to pluck fur, cold-resistant, fat-resistant, heat-resistant, and avoid waterlogging and drought. The plant is compact and sharp, which is the main variety of winter and spring cabbage for many years, with an yield of 1000- 1500 kg per mu. 4. Feng Chun: It is the first generation hybrid variety, characterized by early maturity, high yield, cold tolerance, difficult bolting in winter, few outer leaves, plump and sharp leaves, and compact bulbs, with an yield of 3,000-4,000 kg per mu. It is an excellent new variety cultivated in winter and spring in recent years. 5. Kungan 1: Hybrid variety, characterized by tight leaves, heart-shaped cows, weak cold resistance, good quality, strong disease resistance and poor cold resistance. Mainly cultivate early spring Chinese cabbage. The yield per mu is about 2000 kilograms.
Question 3: How many days does kohlrabi mature? Nitrite is now preserved, and pickles are eaten for half a month.
Question 4: How long does it take to cook the cabbage? It depends on how angry you are. If it is angry, fry it for 3-4 minutes. It will be cooked in 7 minutes with a small fire.
Question 5: How long does it take to cook the cabbage? Not only Chinese cabbage or cabbage, but all green leafy vegetables are not suitable for eating after overnight/will produce nitrite.
Leftovers should be stored without meals, and leftovers should be eaten within 5 ~ 6 hours. Generally speaking, heating at 100℃ for a few minutes can kill some bacteria, viruses and parasites. But if the food is stored for too long, the bacteria in the food will release chemical toxins. For these toxins, heating is powerless. At the high temperature of cooking, the enzymes in vegetables have been inactivated, but after cooling, vegetables will come into contact with microorganisms in the air. Many of these microorganisms
Nitrate reductase can also change nitrate into nitrite.
If you eat vegetables, chopsticks flip to increase the "contact surface" of microorganisms, and saliva in your mouth also contains bacteria and enzymes. Therefore, the turned leftovers will produce nitrite faster than those that have not been turned. The storage temperature of leftovers is also very important. At room temperature, bacteria multiply quickly and produce nitrite quickly. In the refrigerator, the activity of bacteria is inhibited, and the speed of reducing nitrate will be slower. Therefore, cooked vegetables can't be stored at room temperature for a long time, and it is best to eat them after meals. If there are any vegetables left after dinner, put them in the refrigerator immediately!
Different vegetables have different hidden dangers. As far as nitrite is concerned, different vegetables have different hazards. Vegetables marked with green food are less dangerous, because the amount of fertilization is strictly controlled during planting and the nitrate content is low.
Generally speaking, the nitrate content in leafy vegetables is the highest, followed by root vegetables, and there are fewer fruits and vegetables such as tomatoes, green peppers, wax gourd and cucumbers. Therefore, leafy vegetables should not be stored at room temperature and should be eaten as soon as possible. Potatoes, onions, tomatoes, carrots and other vegetables can be temporarily stored in the refrigerator and reheated before eating.
If you can't finish a big meal, it's best to set aside a part with clean chopsticks before eating, let it cool, cover it with plastic wrap and put it in the refrigerator at 4℃. Take it out the next day and heat it in the microwave oven.
Question 6: How many days does it take for the cabbage of the partners in Ore Town to ripen? It takes 25-30 days from seedling raising to sowing, and the harvest days of different varieties after sowing are quite different. Generally, it is harvested 45-60 days earlier, 65-80 days later, and 90- 1 10 days later.
Question 7: When will Chinese cabbage be planted and cultivated? (1) Variety: 1. Xia Guang Cabbage: It is characterized by early maturity, heat tolerance, high yield, compact ball bearing and high uniformity. It is the main variety of cabbage cultivated in summer. This variety yields 2000-2500 Jin per mu. Pingtoubao is the first hybrid variety. 2. Jingfeng 1: characterized by early and middle maturity, heat resistance, cold resistance, fertilizer tolerance, no waterlogging and drought, compact leaves, medium and flat panicles, consistent maturity and good quality. It is a first-generation hybrid variety of autumn cabbage widely popularized in recent years, with an yield of about 3000 kg per mu. 3. Chicken pericardium: precocious, strong in winter, not easy to pluck fur, cold-resistant, fat-resistant, heat-resistant, and avoid waterlogging and drought. The plant is compact and sharp, which is the main variety of winter and spring cabbage for many years, with an yield of 1000- 1500 kg per mu. 4. Feng Chun: It is the first generation hybrid variety, characterized by early maturity, high yield, cold tolerance, difficult bolting in winter, few outer leaves, plump and sharp leaves, and compact bulbs, with an yield of 3,000-4,000 kg per mu. It is an excellent new variety cultivated in winter and spring in recent years. 5. Kungan 1: Hybrid variety, characterized by tight leaves, heart-shaped cows, weak cold resistance, good quality, strong disease resistance and poor cold resistance. Mainly cultivate early spring Chinese cabbage. The yield per mu is about 2000 kilograms.
Question 8: Information about Chinese cabbage.
Cabbage, also known as Chinese cabbage, cabbage or cabbage, also known as lotus white, is a variety of cabbage, which is cultivated all over China.
Cabbage is nutritious and contains a lot of vitamin C, cellulose, carbohydrates and various minerals. In addition, cabbage also contains vitamin U, which is an anti-ulcer factor and has the function of decomposing ammonium nitrite. Here is a brief introduction to the medicinal effects of Chinese cabbage.
1) Chinese medicine believes that eating cabbage often tastes sweet and nontoxic, and has the effects of replenishing marrow, benefiting joints, strengthening bones and muscles, benefiting five internal organs, regulating five internal organs, clearing away heat and relieving pain.
2) Fresh Chinese cabbage juice can treat gastric and duodenal ulcers, and has the functions of relieving pain and promoting healing.
3) Eating Chinese cabbage regularly also has a certain effect on skin beauty, which can prevent skin pigmentation, reduce young people's freckles and delay the appearance of senile spots.
4) Among the best foods recommended by the World Health Organization, sweet potato (sweet potato) is the first vegetable, which is rich in vitamins and is also an anti-cancer expert, followed by asparagus, cabbage, cauliflower, celery, eggplant, carrot and cabbage.
Question 9: Where is the cabbage cooked now? Many places are mature.
Question 10: When the cabbage is ripe, the outside leaves turn white. What is the reason? Sub-transformer sxfjfj