Pinyin of cabbage: bāo cài.

Introduction to cabbage:

Cabbage is also known as cabbage. Cabbage (Brassica oleracea var.capitata Linnaeus) is a biennial herbaceous plant of the Brassica genus in the Brassicaceae family. The stems are fleshy, short and stout, and unbranched. The leaves are many, thick, and wrapped in layers into spheroids, which are milky white or light green; The petals are light yellow, wide and long, obovate or nearly round; the fruit is cylindrical, slightly flattened on both sides, and the fruit stalk is upright.

The flowering period is April and the fruiting period is May. Cabbage is named after it can be used as indigo dye. In addition, although cabbage is a vegetable, it is also called blue cabbage because its leaves are blue-green.

Main varieties of cabbage:

1. Chicken heart.

The plant is short, relatively upright, with a spread of 30 to 35 cm. There are 13 to 17 outer leaves, blue-green. The leaf bulbs are heart-shaped, with a tapered top. The inner shortened stem, that is, the center column, is 8 to 9 cm tall. The bulbs are not too tight and are of good quality. A single leaf bulb weighs 0.3 to 0.5 kg. From planting to harvest within 60 days.

2. Beef heart.

The plant is larger, with a spread of 35 to 40 cm, and 15 to 19 outer leaves, blue-green. The leaf ball is heart-shaped, the top of the leaf is conical, the central column is thick and short, 6 to 7 cm, the ball is tight, and the quality is medium. The weight of a single leaf ball is 0.6 to 1.0 kg. It takes 60 to 70 days from planting to harvesting.

How to make cabbage:

1. Shred the cabbage by hand.

Ingredients:

1 cabbage; 150 grams of pork belly; 4 dried chili peppers (not spicy); 6-8 green onions; a small piece of ginger; 3 cloves of garlic ; 2 grams of salt; 50 ml of cooking wine; 15 ml of delicious fresh (a kind of light soy sauce); 10 ml of soy sauce for steamed fish; 10 ml of oil consumption.

Method:

Cut the onions, ginger, garlic and dried chilies, and cut the pork belly into thin slices. Put oil in the pot and fry the pork belly first. If you like to eat Sichuan peppercorns, you can first heat a pan with cold oil and fry the Sichuan peppercorns until they are fragrant, then remove them. Fry the pork belly until it is slightly burnt and the oil will come out. This oil is the key to the deliciousness of this dish, so the more oil in it, the better. .

Throw in the onion, ginger, garlic and dried chili pepper, stir-fry for half a minute, pour all the cabbage in, stir-fry over high heat for two minutes, sprinkle cooking wine along the edge of the pot, add some salt and stir-fry for another minute. Add oil, add delicious fresh fish, add steamed fish soy sauce, continue to stir-fry for one minute and then take it out of the pan. If you like it soft, you can stir-fry for two more minutes.

2. Scrambled eggs with cabbage and vermicelli.

Ingredients:

Half cabbage; a handful of vermicelli (you can add more if you like); two eggs; light soy sauce; oyster sauce; salt; dark soy sauce; cumin powder; two green peppers.

Method:

Cut the cabbage into shreds, soak the vermicelli until it can be easily cut off with your hands, cut the soaked vermicelli a few times with a knife, beat the eggs with salt, and cut the green peppers silk, put more oil in the pot, pour in the egg liquid, and stir-fry until cooked.

After the eggs are cooked, pour in the vermicelli and stir-fry. Then add the cabbage and green pepper and stir-fry evenly. Add light soy sauce, dark soy sauce and oyster sauce and stir-fry together. Stir-fry until the vegetables become soft and add some water. , add salt and chicken essence after frying, add a spoonful of cumin before taking it out of the pot, and the dish is ready.