Chinese cabbage is not only used as a vegetable for people to eat, but also has medicinal value. Chinese medicine believes that Chinese cabbage is sweet and flat, and it has the effects of clearing away heat, relieving annoyance, quenching thirst and diuresis, and dredging the stomach. Eating Chinese cabbage regularly can prevent vitamin C deficiency (scurvy). There is also a folk prescription for treating colds with cabbage. The method is to decoct dried Chinese cabbage roots with brown sugar, ginger slices and water, or to decoct three Chinese cabbages and seven green onions with brown sugar. Drink it while it's hot, cover it with sweat and you'll get over your cold. Wash Chinese cabbage, chop it up and fry it in thick soup. Wash the frostbite area before going to bed every night for several days. White rapeseed can relieve alcoholism. For people who are drunk and not awake, it can be used to grind and adjust the "Jinghua water" (that is, the well water just pumped from the well), and the effect is good. For people with qi deficiency and stomach cold, it is not advisable to eat more cabbage to avoid nausea and vomiting. Eating too much can be solved with ginger. I recommend two Chinese cabbages I like to you ~ I hope I can get your joy, sweet and sour cabbage.

Ingredients: 300 grams of Chinese cabbage.

Accessories: refined salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil.

Making:

1) Remove old leaves and shred Chinese cabbage; Shred ginger; Shred dried chili;

2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into another clean pot;

3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili;

4) Wash and heat the pot, and put peanut oil; Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve. Kimchi

Ingredients: Chinese cabbage, ginger, garlic, apple, pear, Chili noodles, salt, monosodium glutamate.

Exercise: 1 A Chinese cabbage, peeled off the outer layer, washed, coated with salt evenly inside and outside, marinated for half a day.

Note: don't put any oil in the spicy cabbage from beginning to end.

2. After curing for half a day, squeeze out the water.

Get ready: ginger, garlic, apples and pears.

4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.

5. The amount of Chili noodles, salt, monosodium glutamate and Chili noodles depends on how hot you like and the freshness of Chili noodles. Add appropriate amount of cold water, and mix pepper noodles, salt and monosodium glutamate evenly.

6. Pour ginger, garlic, apple and pear powder into Chili noodles and stir.

7. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.

8. Take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap.

Nine years of success. 3-5 days.

Nutritional value: Chinese cabbage-Chinese cabbage is flat, slightly cold and sweet. Every 100g of Chinese cabbage contains 4 1mg of calcium, 37mg of phosphorus, 0.5mg of iron, crude fiber, carotene, a small amount of protein, fat, sugar and vitamins. (((This road is Korean cabbage)) Chinese cabbage is native to northern China, commonly known as Chinese cabbage. Introduced to the south, it is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. There are many kinds of Chinese cabbage, including JIAOZHOU Chinese cabbage, Bai Qing Chinese cabbage, Tianjin green Chinese cabbage, Northeast Chinese cabbage and Yangcheng Chinese cabbage. Chinese cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties. Chinese cabbage contains minerals such as protein, fat, vitamins, calcium, phosphorus and a lot of crude fiber, which can be used for stewing, frying, stirring, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite. As the saying goes, "pork is the best meat, and cabbage is the only fresh dish." Besides cooked food, Chinese cabbage can also be processed into dried vegetables or pickled products. For example, the "Beijing and Winter Cuisine" in Hebei is a famous local dish made of Chinese cabbage.

Chinese cabbage is also called "Beijing variety cabbage" in the west, that is, heading cabbage, which is called Shaocai in Cantonese. China cabbage has broad green leaves and white cabbage. Many leaves are tightly wrapped together to form a cylinder, and most of them will form a dense head. The leaves wrapped inside are light green or even light yellow because they can't see the sun.

Chinese cabbage is resistant to storage, so China people, especially northerners, have special feelings for Chinese cabbage. In times of economic difficulties, Chinese cabbage is the only vegetable they can eat all winter. A family often needs to store hundreds of kilograms of Chinese cabbage to cope with winter, so Chinese cabbage has evolved various burning methods in China. When the lowest temperature in winter is about -5℃, Chinese cabbage can be safely stored outdoors for winter, and the external leaves can be dried for internal insulation. If the temperature is lower, it needs to be cellar. However, in the cold north, there are several other ways to store Chinese cabbage in winter, such as pickling Korean winter vegetables in the north, northeast and east China, and storing Chinese cabbage in salt-deficient areas in the northeast, west, east Inner Mongolia and north Hebei before the cold.

Because Chinese cabbage is sown after corn harvest in autumn and harvested in early winter, it has a large yield and is easy to manage, but it needs to occupy land for storage, so it is very cheap to go on the market at the same time during the harvest period. Some merchants often use the slogan "cabbage price of a certain commodity" to promote their products, which should be cheap.

There are many varieties of Chinese cabbage, including loose leaf type, flower heart type, spherical type and hemispherical type. The main varieties are:

Along the Grand Canal, represented by Tianjin, there are green hemp leaves (Tianjin Green) with a planting history of 300 to 400 years. There are many green leaves, thin stems, less fiber and tender leaves. "Jinghai County Records" once wrote: "In the past (Qi people in the Southern Dynasties) called it the beauty of rural flavor, with leeks in early spring and fermented grains in late autumn. It tastes delicious and lasts for a long time. The producers along the canal are the best. "

Varieties with yellow leaves are also called yellow Brussels sprouts, yellow Brussels sprouts and yellow Brussels sprouts. In the 24th year of Guangxu in Qing Dynasty (1898), it was recorded in "Golden Gate" that "yellow-bud cabbage is better than winter bamboo shoots in the south of the Yangtze River, because it can never tire of eating", so it was also called "northern bamboo shoots".

Taiwan Province cabbage, which grows in Taiwan Province Province, is also a kind of Chinese cabbage, which is thinner than Beijing cabbage.

Chinese cabbage with high piles

Chinese cabbage has shallow roots, thick main roots, developed lateral roots and horizontal distribution. Leaves hairy or glabrous, inserted on rosette-like short stems. Except bolting and tillering types, axillary buds are underdeveloped. Racemes with pale yellow to yellow flowers. Silique. Cultivated Chinese cabbage belongs to two subspecies of Brassica: heading Chinese cabbage is divided into loose leaf varieties, semi-heading varieties, flowering varieties and heading varieties according to the degree of leaf-heading connection; Non-heading Chinese cabbage can be divided into five varieties: common Chinese cabbage, collapsed Chinese cabbage, Chinese flowering cabbage, Chinese flowering cabbage and tillering Chinese cabbage.

Changzhou "Wuta Cuisine"

All kinds of cabbages need a mild climate. However, the suitable temperature and cultivation conditions of heading Chinese cabbage and non-heading Chinese cabbage are different. It is suitable for sandy loam, loam and clay loam with strong fertilizer efficiency and water retention, and the suitable soil pH value is 6.5 ~ 7. Viral disease, downy mildew and soft rot are the main diseases of Chinese cabbage. In addition, there are dry burning heart disease, white spot disease, black spot disease, black rot disease, anthracnose, Sclerotinia sclerotiorum and so on. The main pests are aphids, cabbage caterpillars, diamondback moths and black cutworms. Chinese cabbage is the main vegetable in winter and early spring in China because of its high yield and storability.

Colored Chinese Cabbage-"Hongshengbai No.2"

The outer leaves are green, the leaves are all orange-red, and the vegetable type is beautiful. The growing period is about 65 days, and the ball weighs about 2 kilograms. It is rich in vitamin A and B- carotene, which is 0/5 times that of other Chinese cabbages, and the content of other elements (such as calcium, iron, magnesium, vitamin C and protein) is more than 2 times that of other Chinese cabbages. In addition, it also has the advantages of fast growth, solid core, resistance to three major diseases, early listing and high efficiency.