What is Cabbage?
Cabbage is a relatively common vegetable with many aliases, such as kale, round cabbage, head cabbage, and wrapped cabbage. There are many varieties of cabbage, which are available almost all year round. Cabbage is produced in various parts of China, such as Guangzhou and Hebei.
What is Cabbage?
Cabbage is a plant of the brassica rapa L. family, and is one of the main vegetables in spring, summer, and autumn in the Northeast, Northwest, and North China regions. Its aliases also include kale, round cabbage, head cabbage, wrapped cabbage, lotus vegetable, fennel bulb, bighead cabbage, coconut vegetable, and wrapped white cabbage. Although the cultivation of cabbage is divided into three seasons, spring, summer, and autumn cabbages can be harvested from late spring to early winter.
What Does Cabbage Look Like?
Cabbage is layered, with the smallest inner core as the center, and the leaves wrapped layer by layer, with the outer parts of two leaves overlapping. It is very cohesive and solid, tightly wrapping the core inside.
How to Cook Cabbage
1. Stir-frying
(1) Peel off the old leaves of the cabbage, peel the leaves one by one, soak them in water for ten minutes, add a little salt to the water, after soaking, wash them with clean water again. (2) Wash the dried chili peppers in advance and soak them in water, which prevents them from burning easily. (3) Tear the leaves apart along the texture with your hands. (4) Drain the chili peppers and cut them into small sections, removing the seeds; slice the garlic; prepare the Sichuan peppercorns. (5) Heat the wok with oil, add the Sichuan peppercorns, garlic slices, and chili pepper sections to stir-fry for a fragrant and spicy flavor. Use medium heat at this time, otherwise the aroma won't come out and it may burn. (6) After stir-frying, turn to high heat, add the torn cabbage, stir-fry until each leaf is coated with oil. (7) Season with salt, white vinegar, and a little sugar, and stir-fry until the cabbage is cooked.
2. Oil-frying
(1) Use the tender leaves of the cabbage, remove the stems, flatten them with a knife, cut into squares, wash and drain the water, marinate with a little salt, squeeze out the water, and set aside. (2) In a small bowl, mix salt, sugar, vinegar, scallions, and cornstarch into a sauce. (3) Heat the wok, add lard, when the oil is heated to 80%, first sauté the Sichuan peppercorns and remove them, then add the dried chili peppers and fry until they turn brownish-red, add the cabbage, cook over high heat, and pour the sauce into it and stir-fry evenly, then serve.
The Benefits and Functions of Cabbage
1. Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformations. 2. Cabbage is rich in vitamin C, vitamin E, β-carotene, etc., which have antioxidant and anti-aging effects. 3. Cabbage is rich in vitamin U, which not only has a good therapeutic effect on ulcers but can also prevent the恶化 of gastric ulcers. 4. Cabbage is rich in isothiocyanate propyl ester derivatives, which can kill abnormal cells in the human body that cause leukemia. 5. Cabbage contains a small amount of functional oligosaccharides raffinose, which can directly reach the large intestine and be decomposed and utilized by bifidobacteria, thereby increasing bifidobacteria, moistening the intestines and promoting bowel movements, and inhibiting the production of toxins.
The above information about cabbage cooking methods, what cabbage is, and the benefits and functions of cabbage are life experiences that may be helpful to you in your daily life!