② Chinese cabbage has a long history and many varieties. According to research, it has been closely related to people's lives since the existence of human beings. In the north, there are Jiaozhou White, Beijing Bai Qing, Tianjin Green, Northeast Chinese Cabbage and Shaanxi Dazuizi. There are black gold and white, silkworm cabbage, cockscomb white and snow green in the south.
Chinese cabbage is delicious and nutritious, and has the reputation of "the king of vegetables". It can be used for stewing, frying, frying, mixing, stuffing and side dishes, so there is a saying: "Pork is beautiful in meat and cabbage is fresh in dishes."
④ Cabbage not only serves as a vegetable for people to eat, but also has certain medicinal value. It is recorded in the ancient medical book Bielu of Famous Doctors: "Cabbage can dredge the stomach, get rid of troubles in the chest and relieve alcohol poisoning". "Compendium of Materia Medica" in Qing Dynasty said: "chinese cabbage juice is warm, non-toxic, beneficial to the stomach, relieving chest tightness, quenching thirst and relieving cough", and said that "winter juice is especially good".
There are many ways to eat Chinese cabbage. From the perspective of cooking methods, whether it is frying, frying, roasting, frying, stewing, roasting, rinsing, cold salad or pickling, it can be made delicious. If you cook with fresh mushrooms, mushrooms, ham, shrimp skin, meat and chestnuts, you can also make many dishes with local characteristics. Make meatballs with fresh minced meat, and then add Chinese cabbage to braise in soy sauce, which is the famous "Chinese cabbage roasted meatballs" in Henan Province. Stir-fry the dried Chili peppers, then stir-fry them with vinegar and Chinese cabbage. This is the famous "cabbage soaked in vinegar". There is a famous dish in the northeast called "Roasted Chinese Cabbage with Chestnuts". This dish is characterized by delicious juice and crisp taste, with red, white and Huang San colors, full of color, fragrance and taste. In addition, there are a series of dishes such as "Milk Depends on Cabbage" and "Ruyi Cabbage Roll".
6. In short, there are many ways to eat Chinese cabbage, including hundreds in books alone. Stewed cabbage soup and pickled cabbage are the most common in Northeast China. Northeasters like pickled cabbage. Stewed hot pot with sauerkraut and big bones have become home-cooked dishes that Northeast people are proud of. After the big bones stewed with sauerkraut were served on the table, the aroma was lingering, steaming, the bones trembled and the bones were distinct. Pickled sauerkraut is crystal clear, and oily flowers are flashing. When people were holding chopsticks, they suddenly remembered that the northeast cavity swept across the square: "Cui Hua, serve sauerkraut!" (Selected from People's Daily Overseas Edition 20 10. 1. 15, 14, with some modifications) "Is this right?