It's annoying when it doesn't rain, and when it rains, the price of vegetables goes up. Cabbage and broccoli belong to the cruciferous family. They can provide antioxidant and anti-cancer nutrients. They are Taiwanese favorite vegetables. When the price of vegetables rises, how to choose delicious and durable cabbage? Well-known chef Lu Jianren said that if you want to choose cabbage with a sweet taste, you should choose cabbage with more green leaves, but if you want to choose cabbage that is durable, you should choose cabbage with a white color.
There are 4 types of cabbage on the market
Chef Lu Jianren, known as the "stove master", often offers online teaching and is particularly experienced in choosing dishes. He said that many mothers only know to buy cabbage, but may not have noticed that there are actually four kinds of cabbage on the market in Taiwan. Some cabbage dishes are expensive, and they only think that the price of vegetables is expensive, but in fact, cabbage also has grades. Imported cabbage is of poor grade, but it is very durable and not easy to break.
Imported cabbage from Pingdi is of low grade, but it is the most durable.
He said that the quality of imported cabbage on the market is worse than that of Taiwanese cabbage, because their leaves and stems are thick and hard, and they are not easy to soften when fried. , and less sweet. The second worst grade is Taiwan flatland cabbage. Flatland cabbage is also relatively firm, with thick leaves and stalks. The appearance of these two grades of cabbage is relatively flat and round, with white leaves and almost no green leaves. Because of the price Cheap and durable, they are generally used for group meals or buffets in the military, schools and other units.
Xuecui cabbage is the sweetest, 1 jin is as high as 40 to 70 yuan
The third type of cabbage is alpine cabbage, like Lishan or Alishan. NowThe weather is hot, and only high altitude can still grow. The fourth type of cabbage is the highest grade of cabbage, called "Xuecui". Xuecui is characterized by its small size, many green leaves, round bottom and pointed head.
Sheetui cabbage tastes the best, but the price is high. In the wholesale market, the cheapest price is 4 to 50 yuan per kilogram. In the middle market, it may be as high as 6 to 70 yuan per kilogram, so generally only mountain product stores and large restaurants will buy them for cooking.
The cabbage with round bottom, top tip and puffy leaves is the best.
If you want to pick delicious cabbage, Lu Jianren said, alpine cabbage and xuecui have the best taste and the sweetest. When picking, see that the leaves are more green, the bottom is round, and the top is sharp, and the top of the dish can feel puffy. This cabbage is very sweet and delicious in just 3 minutes of quick frying.
Flat-shaped white cabbage can be stored for 2-3 weeks, while imported cabbage and Taiwanese flat cabbage have less taste, but are more durable. Lu Jianren said that all cabbage is more durable than ordinary vegetables. If you buy it and wrap it in white newspaper, you can keep it for at least a week. The imported cabbage and the flat cabbage are wrapped in white newspaper and can be kept for 2 or 3 weeks when frozen, which is more durable.
Made into cabbage rolls, imported and flat cabbage will be delicious if cooked for a while.
Although imported cabbage and flat cabbage have a worse taste than alpine cabbage and Heicui, if you cook a little longer, you can still make the cabbage leaves. soften. Suitable for stewing, putting in hot pot, or making cabbage rolls, it is durable and delicious.
◎ Image source/Dazhi Image/Shutterstock ◎ Consultant / Chef Lu Jianren
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