Chinese cabbage is native to China.
Chinese cabbage originated in China and has a history of nearly 6,000 years. It was called "fermented grains" in ancient times, but it was renamed as Chinese cabbage in Song Dynasty, which has a good reputation as a common dish.
Nutritional effects: protecting the stomach, reducing fat and weight, clearing away heat and relieving annoyance.
Heat: 20/ kcal per 100 grams. Cold storage: 7 days.
Cooking method: There are many cooking methods of Chinese cabbage, not only raw, but also pickled cabbage, hot pot barbecue and so on. When cleaning Chinese cabbage, it is recommended to soak the leaves in salt water for about 20 minutes to remove dirt.
Cabbage has a long history and is available all year round, especially after frosting, which makes it sweeter.
Appropriate collocation: tofu, fresh shrimp, fish soup, pork; Avoid eating: cucumber-reduce nutrition.
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Nutritional value of Chinese cabbage
Chinese cabbage is rich in nutrients, such as vitamins, minerals and dietary fiber. It is recorded in Addendum to Compendium of Materia Medica that "chinese cabbage juice is sweet, nontoxic, beneficial to the stomach, relieving chest distress, quenching thirst, relieving hangover, facilitating defecation and relieving cough": the content of vitamin C in Chinese cabbage is equivalent to that of citrus fruits, higher than that of apples and pears, which is helpful for anti-oxidation and delaying aging.
Its calcium can promote bone development and prevent osteoporosis, and its rich dietary fiber can promote gastrointestinal peristalsis and prevent constipation: Chinese cabbage is low in fat and calories, and it is also an ideal food for fitness and weight loss.
Classic food about Chinese cabbage
Boiled cabbage-a classic dish that can be served at a state banquet. Although it is boiled water, it is actually made of chicken and duck ribs. Although it seems light, it is actually authentic Sichuan cuisine, which was rated as one of the top ten Sichuan cuisine on 20 18.
Spicy Chinese Cabbage-a classic Chinese sauerkraut originated in China and popular in Korea. Pickled sauerkraut has a long history. Xu Shen mentioned in Shuowen Jiezi in the Eastern Han Dynasty that "sauerkraut is also sour, spicy, sweet and crisp". Simple ingredients can also be served like this.
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Introduction and history of Chinese cabbage
Chinese cabbage belongs to Brassica of Cruciferae. The vegetables we see in the market every day, such as cauliflower, cabbage and purple cabbage, all belong to Mu Yun. Chinese cabbage has a very long history.
6000 years ago, the seeds of Chinese cabbage were found in the site of Anbanpo, Xi 'an. In the Book of Songs Gu Feng in the Spring and Autumn Period, it was mentioned that "herbs were collected from the Philippines", among which herbs were the earliest cabbages.
Since the Qin and Han Dynasties, Chinese cabbage has been called "fermented grains" by the ancients, which means that Chinese cabbage is as cold-resistant as pine trees, and it was renamed "Chinese cabbage" in the Song Dynasty. Lv Dian, a writer in the Song Dynasty, once mentioned in "Ai Ya": "I often have loose exercises at four o'clock, so I called it" Yi ".
During the Tang and Song Dynasties, Chinese cabbage was sought after by many scholars for its light and elegant taste. There are famous sentences about Chinese cabbage on the next page. At this time, cabbage had not yet produced results, and it was not until the Ming and Qing Dynasties that cabbage began to appear.
Qi Baishi, a famous modern painter, once praised Chinese cabbage as "peony is the king of flowers, litchi is the first fruit, and Chinese cabbage is the king of vegetables". Because of its cold storage, Chinese cabbage has become one of the foods for storing vegetables and pickles in many families in winter.
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Classical Poetry and Appreciation of Chinese Cabbage
White clouds, like lambs and dolphins, bear webbed soil.
Who can rely on temperature? The stove should be autotrophic.
-Excerpted from Stone's Garden after Rain;
Appreciation: Su Shi once described cabbage as delicious as mutton or bear's paw. Although cabbage seems simple, it has a unique flavor in the eyes of poets.
Will it be a moment's sight, and will it be more affected by anxiety?
If you want to say it earlier, you have to do it later.
-Excerpted from Song Luyou;
Appreciation: Life will always experience all kinds of hardships. Fortunately, there is good food. I hope you will come back soon. Let's cook cabbage and laugh together.
Pulling snow and picking the ground tastes like honey lotus root, which is fatter.
Zhumen meat has no taste, so it is only eaten as an ordinary dish.
-From Song Fan Chengda;
Appreciation: Su Shi is not the only one who eats cabbage as meat, at least in Fan Chengda, especially in winter, cabbage tastes as sweet as honey lotus root.
At the end of autumn, the vegetables in the garden are covered with frost, and Qingqing likes late-maturing fermented grains.
The casserole is rotten. Bite the root. Who knows it tastes long?
-Excerpted from Minnie Qian's painting "Shepherd's Cabbage";
Appreciation: In autumn, the countryside is covered with frost. At this time, even the roots of Chinese cabbage can be eaten when cooked, and the light behind it is a long aftertaste.