Although the appearance of Chinese cabbage and Chinese cabbage is similar, there are significant differences in many fields such as growing environment, cooking methods and utilization value.
First of all, from the perspective of their growth environment, there is a big difference between the two. Chinese cabbage tends to thrive under mild climate and moderate humidity, and its root system is relatively limited in depth, mostly in a shallow root form, mainly deep in the tillage layer of 20 to 25 cm below the soil surface. Chinese cabbage, on the other hand, prefers cold and dry ecosystems, and its taproot thickness varies depending on the variety, and its main root system is located in deeper underground soils.
Secondly, there are differences in the way these two vegetables are eaten. Chinese cabbage is often regarded as a green vegetable and an accompaniment during the cooking process, and common cooking techniques include stir-frying, boiling soup and cold dressing. In contrast, Chinese cabbage has a wider range of applications, which can be used as the main ingredient to cook all kinds of delicious dishes, such as stir-frying, roasting, stewing, etc.; At the same time, Chinese cabbage will experience shortening during the vegetative growth period, and then stretch and grow into flower stems, and there are branches on the flower stems, which can sprout and bloom flowers, and the taste after cooking and processing is superior, especially after frost, its taste is more luscious and delicious, and the glutinous degree is doubled.
In order to facilitate friends who love cooking to further understand and master the food preparation skills of the two vegetables, we will share a few simple recipes with you.
The recipe for cabbage cuisine is as follows:
1.Stir-fried cabbage with garlic: first clean the cabbage and cut it into segments of appropriate length, pour in an appropriate amount of cold oil after heating the pan, add minced garlic and stir-fry until the aroma is overflowing, then add the cut cabbage and stir-fry until its color begins to change, then add a small amount of salt and chicken essence to taste.
2.Stir-fried shredded pork with bok choy: Wash the bok choy and cut it into segments of the appropriate length, and cut the lean meat into shreds in advance for later use. After filling the hot pan with oil, add the shredded meat prepared in advance and stir-fry until its color changes significantly, then add the cut cabbage and continue to stir-fry until its color changes, and then add salt, light soy sauce and cooking wine and other seasonings in order and stir evenly.
3.Stir-fried tofu skin with bok choy: Before making this dish, wash and cut the bok choy into segments of the appropriate length, and cut the tofu skin into shreds for later use. Add an appropriate amount of cold oil to the hot pan, put the bean skin into the pot and stir-fry until its texture gradually becomes soft, then add the cabbage and continue to stir-fry until its color begins to change, then add salt, light soy sauce and sugar and other condiments in order and stir well.
Next, let's take a look at the cooking method of Chinese cabbage:
1.Hot and sour Chinese cabbage: Before cooking, the Chinese cabbage should be washed and cut into small pieces for later use, and at the same time prepare the hot pan cold oil, after the oil temperature reaches the appropriate level, add minced garlic, dried chili, Sichuan pepper and other seasonings and stir-fry until the rich aroma comes to the nose, and then put the pre-cut Chinese cabbage into the pot and stir-fry until its texture gradually softens, at this moment you need to add an appropriate amount of salt, sugar, vinegar, light soy sauce and other seasonings to stir evenly to increase the taste level.
2.Chinese cabbage stewed vermicelli: This dish is made in much the same way, you still need to wash and cut the Chinese cabbage into small pieces before cooking, and prepare the vermicelli soaked in advance. After pouring cold oil into the hot pan, stir-fry the pork belly until the skin is golden brown, then stir-fry the chopped Chinese cabbage a little to add an appropriate amount of water to it, and put down the vermicelli, and then add salt, soy sauce, cooking wine and other seasonings according to personal taste, and slowly simmer over low heat until the vermicelli is moderately soft and hard.
3.Chinese cabbage stewed pork ribs: When cooking this kind of dish, you need to pay attention to the selection of raw materials, first of all, you need to rinse and wash the Chinese cabbage thoroughly, and then cut it into pieces of appropriate size for later use, the ribs also need to be cut according to the requirements, and then the hot pot needs to be filled with oil, and when the oil temperature rises to the appropriate level, the ribs will be put into the pot and stir-fried until the skin shows a crispy taste, and then the pretreated Chinese cabbage pieces will be put into the same pot and stir-fried, and when its color begins to change, add an appropriate amount of water, and add salt, soy sauce, cooking wine and other seasonings in a timely manner. Cover the pot and simmer over low heat until the ribs are moderately soft and firm.