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Rice, green in color; The leaf base gradually narrows into a petiole, and the petiole narrows. Chinese cabbage is native to China and cultivated everywhere, especially in the south. It is available all year round, with the most in spring and summer.

Chinese cabbage is rich in calcium, phosphorus and iron, soft in texture and fragrant in taste. It is a popular vegetable. Chinese cabbage has no yellow leaves and rotten leaves, and its shape is neat.

Chinese cabbage is the most abundant vegetable in minerals and vitamins. The contents of calcium, vitamin C and carotene in Chinese cabbage are higher than those in Chinese cabbage, and the contents of sugar and carbohydrate are slightly lower than those in Chinese cabbage.

Habitual characteristics

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Chinese cabbage likes cold and cool, and is resistant to low temperature and high temperature. It can be planted and sold almost all year round. However, considering palatability, safety and nutrition, 1 month, February and March are the best seasons for Chinese cabbage. When the temperature is low in winter, the carbohydrate of Chinese cabbage is converted into sugar, and the content of oil and fat is increased, and the contents of soluble protein, unsaturated fatty acids and phospholipids are increased, thus improving the drought tolerance. For consumers, it is more nutritious, soft and delicious, fragrant and delicious, and sweet.

cultivation techniques

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In order to ensure the annual output, suitable varieties should be selected according to different local seasons.

1. Planting in spring (generally, it is planted in greenhouse from early October to late February in165438+/kloc-0).

① Variety selection: winter varieties should be selected for spring cultivation. Generally, Shanghai Green, February Slow, March Slow, Winter Evergreen, Extra Dwarf Green, Dwarf Green and other local fine varieties are selected.

(2) Soil preparation and fertilization: due to the short growth period of chicken feathers, the decomposed human manure 1000㎏ was applied as the base fertilizer per mu one week before the cultivated land, and then the border surface was finely harrowed to form a border width (flat ditch) of 1.8 ~ 2m.

(3) Sowing: Sowing in time on the basis of soil preparation, sowing evenly, shallow raking the border after sowing, and then solid or solid. Water should be watered according to soil moisture. The sowing amount is about 2㎏ per mu.

(4) Field management: Generally, Salsola salsola is topdressing 2-3 times, and urea is topdressing about 5㎏ per mu.

⑤ Harvesting: In spring, greenhouse planting is generally harvested 40-50 days after sowing, and the yield per mu is about1000.

Second, summer cultivation (usually sowing in April-August)

① Variety selection: heat-resistant varieties are generally selected for summer cultivation, such as heat-resistant 605, Xia Dongqing, Zheng Da heat-resistant Qingqi 1, heat-resistant Qingqi No.3 and other excellent varieties.

② Soil preparation and fertilization: summer sowing is in the season of typhoon, rainstorm, high temperature and drought, so it is necessary to build deep beds and high ridges to facilitate irrigation and drainage (the basic fertilizer is the same as above).

③ Sowing: In high temperature season, the sunshade net should be covered from sowing to seedling emergence. Because of the dry weather, water should be poured on the soles of the feet the day before sowing, and then sowing should be carried out after seepage, and the surface of the border should be kept moist until seedlings emerge. Due to the hot and dry climate, it is advisable to sow more in summer, generally 2-4㎏ per mu.

(4) Field management: In summer, chickpea is usually topdressing twice. After the cotyledons are unfolded for the first time, about 5㎏ urea is applied per mu; For the second time, topdressing was applied after two real leaves appeared, and urea10 was applied per mu. To master the principle of light irrigation and diligent irrigation, we must not flood irrigation. It is best to water before 8 am or after 5 pm. Pests include aphids, Pieris rapae, Plutella xylostella, yellow striped flea beetle and so on. , chemicals such as Amile and Cai Xi can be used alternately for control.

⑤ Harvest: The chickpeas sown in summer are harvested 20-25 days after sowing, and the yield per mu is about 750㎏.

Third, autumn and winter cultivation (generally from August to 1 1).

① Variety selection: generally, excellent varieties such as heat-resistant 605, dwarf green, red, Ming and Qing dynasties, winter evergreen and Shanghai green are selected.

② Soil preparation and fertilization: ploughing in the same autumn.

③ Sowing: Sowing in autumn is in the high temperature season. If the soil is dry when sowing, water can be used first, and then cultivation can be carried out after the soil is swollen (or water 1-2 times a day after sowing until seedlings emerge). The amount of seeds used for winter sowing and spring sowing is basically the same.

④ Field management: topdressing 2-3 times after emergence, and the main diseases in autumn cultivation are virus disease and sometimes downy mildew. Pests are mainly aphids, and Plutella xylostella and Pieris rapae are also harmful, so we should prevent them in time.

⑤ Harvesting: Harvesting is generally carried out 25-30 days after sowing in autumn and about 45 days after sowing in winter.

classify

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According to morphological characteristics, biological characteristics and cultivation characteristics, Chinese cabbage can be divided into autumn and winter Chinese cabbage, spring Chinese cabbage and summer Chinese cabbage, each of which includes different varieties.

Autumn and winter cabbage

South China is widely cultivated and has a wide variety. Plant type is erect or waist-tied, mainly cultivated in autumn and winter, and can be divided into white stem type and green stem type according to petiole color. The representative varieties of white stem types are Nanjing Aihuang, Changzhou Changbai Stem, Guangdong Aihei Leaf, Hefei Xiaoye Vegetable, etc. The representative varieties of green stalk types are Shanghai Aiji, Hangzhou Zaoyoudong, Changzhou green stalk vegetables and so on.

Spring cabbage

Most of the plants are flat, and a few are upright or slightly waist-tied. Strong cold resistance, cold resistance and high yield. According to bolting in the morning and evening and supply period, it can be divided into early spring vegetables and late spring vegetables. The representative varieties of vegetables in early spring are bright white leaves and white stems in Nanjing, white stems and green stems in Wuxi in March, late oil in winter in Hangzhou and slow in Shanghai in March. The representative varieties of vegetables in late spring are Nanjing April leucorrhea with white stalks, Hangzhou silkworm cabbage, etc., while Shanghai April is slow and May is slow with green stalks.

Summer cabbage and high-temperature cultivation in summer and autumn are also called "fire cabbage" and "Fucai". The representative varieties are Shanghai fire cabbage, Ma Guangzhou cabbage and Nanjing Aiza No.1.

Main applications

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Drug use

Can be used for treating cough due to lung heat, constipation, erysipelas, and lacquer sore. Children with calcium deficiency, soft bones and baldness can cook cabbage with salt or sugar and let them drink it. Regular consumption is quite beneficial. Chinese cabbage contains vitamin B 1, vitamin B6, pantothenic acid and so on, which can relieve mental stress. Eating more cabbage before the exam helps to keep a calm mind.

Chinese cabbage is rich in anti-allergic vitamins A, C, B, K and Se. Chinese cabbage is beneficial to prevent cardiovascular diseases, reduce the risk of cancer, promote defecation, promote intestinal peristalsis and keep defecation smooth. It can also strengthen the spleen and promote diuresis, promote absorption and help eliminate urticaria.

Other uses

There are many ways to eat Chinese cabbage, which can be fried with mushrooms, mushrooms and bamboo shoots, or fried. Small cabbage soup is good for losing weight. Most people can eat Chinese cabbage. It is especially suitable for patients with lung heat cough, constipation, erysipelas, lacquer sore, furuncle and calcium deficiency.

The minerals contained in Chinese cabbage can promote bone development, accelerate human metabolism and enhance the hematopoietic function of the body. Nutrients such as carotene and nicotinic acid are also important substances to maintain life activities. It can relieve mental stress and eat more Chinese cabbage before the exam, which helps to maintain peace of mind. According to medical records, Chinese cabbage has the function of "harmonizing the middle energizer and benefiting the large intestine", which can strengthen the spleen, promote diuresis and promote absorption. Chinese cabbage also helps to solve urticaria.

food therapy

Chickpea has the effects of clearing away heat, removing annoyance, promoting qi circulation, removing blood stasis, reducing swelling and resolving hard mass, and dredging gastrointestinal tract.

Indications: cough due to lung heat, body heat, thirst, chest tightness, upset, anorexia, constipation, abdominal distension and other symptoms.

Matters needing attention

Because Chinese cabbage is cold, people with deficiency of spleen and stomach should not eat more. Chinese cabbage is not easy to eat raw. Cooking with Chinese cabbage, don't stir-fry and cook for too long to avoid nutrient loss. Cabbage can only be refrigerated for 2-3 days after being wrapped, and it can be slightly extended by 1-2 days if it is stored with roots.

production skills

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Chinese cabbage should not be eaten raw. Cooking with Chinese cabbage, don't stir-fry and cook for too long to avoid nutrient loss. Cabbage can only be refrigerated for 2-3 days after being wrapped, and it can be slightly extended by 1-2 days if two cabbages are put together. There are many ways to eat Chinese cabbage, which can be fried with mushrooms, mushrooms and bamboo shoots, or fried. Small cabbage soup is good for losing weight.

shopping guide

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Chickpea is a green vegetable with the shortest growth period in the market. In high temperature season, it can be harvested about 20 days after sowing. There are two requirements for buying chicken hair vegetables.

Salsola sprouts

One is freshness, that is, high freshness.

Chickpeas are tender and are the easiest to lose water and shrink. Once the water is lost and sprayed again, the atrophy of the tip of the strong leaf cannot be recovered. So, don't buy anything with wilting tips. Water drops on the blade indicate the highest freshness.

The second kind is tender, that is, don't buy old, dark and tender. The petiole with long growth period is also long, generally speaking, it is better to be short (the length should not exceed 15 cm).

Nutritional analysis

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1. Provide nutrition and keep healthy:

Chickpea is one of the most abundant vegetables in vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body.

2. Maintain vascular elasticity:

Chickpea contains a lot of fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a cholesterol metabolite, thus reducing the formation of atherosclerosis and maintaining vascular elasticity.

3. Moisturize skin and delay aging:

Chickpea contains more carotene and vitamin C than beans, tomatoes and melons, which can promote skin cell metabolism, prevent skin roughness and pigmentation, make skin smooth and delay aging.

4. Anti-cancer:

Vitamin C contained in chicken grass forms "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can inactivate cancer cells. In addition, the crude fiber contained in chicken feathers can promote the peristalsis of the large intestine, increase the excretion of endotoxin in the large intestine, and achieve the purpose of preventing cancer.

Saute chicken feathers

Edible guide

The general population can eat it.

However, people with spleen-stomach deficiency and cold and loose stools should not eat more.

Production suggestion

Chickpeas can be cooked or fried, or made into vegetable soup or cold salad.

Chicken feather stir-fry and stir-fry should not take too long to avoid nutrient loss.

① Material selection: Choose fruits with complete and mature fruit grains.

dried longan

② Granulation: cut the fruit from the ear, with the length of the fruit stalk remaining 1.5mm, and remove the broken fruit.

(3) Soaking: put the fruit in a bamboo basket, or even soak the bamboo basket in clean water for 5- 10 minutes to wash away the dust.

(4) Over-shaking: pour the soaked fruit into a special shaking cage, each cage is about 35 kilograms, sprinkle 250 grams of clean fine sand in the shaking cage, hang the shaking cage on a special wooden frame or waist-high branches, and shake it quickly for 6-8 minutes, so that the fruit keeps rolling and rubbing in the cage until the shell turns brown and dry. Shaking can make the shell thin and smooth, which is convenient for drying, but it should not be ground too thin, otherwise the shell will sag easily when baking.

⑤ Initial baking: Spread the fruit evenly on the baking oven. Generally, the thickness of the front edge of the furnace is 17 cm and the thickness of the rear edge is 1 1 cm. Longan can be roasted for 300-500 kg each time, and charcoal or dry branches can be used as fuel. After paving, it can be turned every 8 hours. Bake in three layers, that is, put the upper, middle and lower layers of longan into the bamboo raft, then pour the longan in the upper layer into the baking mat first, then into the middle layer and finally into the lower layer. After 8 hours, turn it over the second time in the same way as the first time. After baking for 3-5 hours, it can be baked, cooled and stored in a basket.

⑥ Re-drying: After 2-3 days of initial drying, the water in the core and pulp gradually spread outward, and the water on the surface of pulp is higher than that just after drying, so it needs to be dried again. When baking again, use slow fire for about 12 hour, and turn the fruit several times in the middle. When the fruit is pressed with your fingers and no juice flows out, and the core turns chestnut brown after cutting, it can be taken out of the oven, and it needs to dissipate heat for 24 hours after taking out.

⑦ Cut the stem of longan with scissors.

Longan (19)

(8) grading: screening and grading the dried longan seeds according to their sizes.

Pet-name ruby packing: usually packed in adhesive cartons with good sealing performance, lined with plastic film. Shake while loading to enrich the loading capacity. Each box is about 30 kilograms. Finally, the plastic bag is sealed, nailed and sealed.

quality requirements

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Appearance particles are round, uniform in size, yellow in shell and slightly powdery in outer layer. The shell is hard and brittle, and it is fragile when pinched by hand. When you bite the core with your teeth, it is crunchy, noisy and fleshy.

dried longan

Thick, yellowish brown and translucent, with a layer of fine wrinkles on the surface of the pulp and a circle of red on the stalk. The head of the meat sticks to the shell and core, and it is a little sticky when touching the pulp, so the meat and core are easy to peel off. Sweet and fragrant, no hard feeling when eating, less residue after chewing, and the water content of pulp is between 15%- 19%; In the south, dried longan is mostly used to soak in water, or to make soup with red dates, lotus seeds and Euryale ferox.

In 2008, Putian longan dried fruit passed the examination of AQSIQ and became a geographical indication protection product, which gradually unveiled the mystery of Putian longan dried fruit, and its sales volume soared. Putian Lvkang Dry Goods Firm approves nearly 20,000 tons of dried longan through Alibaba platform every year. At the same time, it also approached the dining table of the people all over the country.

efficacy

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Sweet taste, heart and spleen meridians, nourishing blood and intelligence, nourishing blood and calming the nerves. Use it to treat symptoms such as overthinking, deficiency of qi and blood, fright, palpitation, insomnia and forgetfulness. In southern China, women who give birth to children and have confinement basically eat dried longan, and even many women and the elderly usually drink dried longan soaked in water.

price

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Top dried longan is purchased in bulk from farmers, and the logistics cost will generally reach 30%.

Dried longan (2 1 sheet)

Multiple yuan/kg, plus the packaging cost or the profit of middlemen, the retail price of high-grade dried longan in the general market is more reasonable at 18-28 yuan/kg; Some ultra-low-priced unbranded dried longan may be sprayed with water! This is also the reason why the price of dried longan is sometimes extremely low in the farmer's market. Businessmen with "black heart" will spray more than 10% water mist after buying, and dried longan has good water absorption, which is difficult to distinguish with the naked eye after drying slightly; This dried longan is eaten when it is too late to buy it back, and the outer layer is easy to get moldy. So I suggest you try to buy brand dried longan.

The way to eat

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Longan can be processed into canned food, longan pulp, longan paste and dried longan. You can also cook eight-treasure rice, or add lotus seeds and jujube to cook porridge, or eat it as a dish.

dried longan

Raw materials. The following are common ways to eat longan:

1. Take 10 longan every night before going to bed, which can nourish the heart and soothe the nerves and treat palpitation and insomnia.

2, 30 longan meat, red dates 10 torn, with japonica rice 100 grams, 2 bowls of porridge, add appropriate amount of brown sugar, eat 1 bowl in the morning and evening. It can strengthen the spleen, generate blood, nourish the heart and increase wisdom, especially suitable for the elderly.

3. Take meat with 10 longan block every morning, boil 2 poached eggs, add appropriate amount of sugar, and eat on an empty stomach. Nourishing spleen and heart, generating blood and benefiting qi.

4, 200 grams of longan meat, 500 ml of sorghum wine, soaked 1 month. Drink 15 ml every night before going to bed. It can restore fatigue and soothe the nerves.

5. 20 grams of longan meat, soaked in 300 ml of boiling water for about 5 minutes. It is the first choice for people who often stay up late and have a fast pace of life.

6. 30 grams of longan meat, add 500 ml of water and boil for about 10 minute, add 2 eggs and cook for a while. Regular consumption can protect skin, care skin, resist aging and enhance the immune regulation function of human body.

7. 30 grams of longan meat, add longan to the stew and cook for a while to make soup.

8. Sweet soup with white fungus, red dates and lilies is very good, with rock sugar. Dried longan is a good health tonic, especially for the kidneys. You can make good use of it. The following and several special usages are provided for your reference, hoping to help you.

[Weight] One person (one or two)

First, when the fire is weak: dried longan and salt (stewed in water for half an hour) are suitable for people who have no phlegm and cough.

Dried longan (5 pieces)

Second, when there is no virtual fire: dried longan and salt (brewed with hot water for about 15 minutes) help sleep.

Third, cough has phlegm: medlar+red dates+dried longan (stewed together for half an hour) to relieve cough and phlegm.

Fourth, lotus seeds+tremella+rock sugar+red dates+dried longan (stewed together for half an hour) to replenish qi.

Five, dried longan+ginseng beard (brewing for 20 minutes) to replenish qi and reduce fire.

Distinguish between true and false

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The first move is to look.

There are profiteers in the market who smoke or put gypsum powder with sulfur to make longan meat look good, and add sugar or yellow to increase the weight and sweetness of longan meat.

Authentic dried longan

Sugar. Longan meat with sugar is easier to see. Longan meat with sugar is generally not too dry. If it is too dry, sugar powder will be exposed inside and outside the longan meat. As long as you hold longan meat in your hand for a while, you can feel that if longan is mixed with sugar, your hand will stick. If raw longan is not too dry, your hand will stick a little, but it will never stick. The role of sulfur is bleaching, because when processing, if the technology is not good enough, it will often make the color of longan dark and black, affecting the quality of longan. Many longan meats from Vietnam and Thailand use this processing method to improve the color of longan. Another is that many farmers use coal as fuel to dry longan meat, which contains sulfur. The longan meat made in this way is very beautiful, while the longan smoked with sulfur is white, looks "white" and looks bright and tidy.

The second trick is to eat.

It is not difficult to identify longan meat with sugar, because the taste of white sugar or yellow sugar is very different from the sweetness of longan, which will be too sweet to eat and the fragrance of longan will be very weak. The smell of sulfur-smoked longan meat is also easy to be "sniffed". This longan will have a sulfur smell, sour and not delicious, because it will "destroy the unique fragrance of longan." As long as you rub it with your hands or bask in the sun, your hands will leave a faint smell of sulfur, but a good longan will not have these characteristics.

The third measure

Longan meat is fragrant, but the longan meat added with sugar and sulfur loses its strong fragrance and smells like white sugar or sulfur. If you want to distinguish it more clearly, dried in the sun, the longan meat with sugar smells like yellow sugar, and the one with sulfur has a strong sulfur smell.