Cabbage is one of the most loved vegetables because it can be processed into many delicious dishes. People often use cabbage to pickle, make kimchi, cook soup, boil, stir-fry… each dish has its own charm. Cabbage is sold in many markets, supermarkets, fruit and vegetable shops.
Cabbage is rich in carbohydrates, vitamins and many other minerals and trace elements. These nutrients can help us improve our immunity, promote blood circulation and keep our skin more radiant.
We often see two main types of cabbage, dark green and yellowish white. So these two varieties of cabbage, which are delicious, which are less attractive, not everyone knows. If you choose the wrong one, it can make the dish you cook will not be delicious. Therefore, the farmer has told, if you want to choose a good cabbage, you need to master the following 4 tips:
1. Color observation
When buying cabbage, the first thing we see is the general color of the cabbage. If the cabbage plants are dark green, they are usually hard, not tasty, and have a less sweet taste. In some cases, the green color of cabbage plants can also be caused by mutations. Green cabbage has less water than white cabbage, so its leaves are usually harder than the yellow white variety, so it is suitable for making pickles, making kimchi, making bone broth… Longer than the yellow-white cabbage, it has less water, so it can be preserved for a longer time.
As for the light-colored, white-yellow cabbage, it is usually a little more crispy and soft, with a sweeter taste. However, because this type of cabbage has a short growth time, and a lot of water, so if you buy it, you must eat it for a few days or else they will quickly rot.
The right dishes to cook with white cabbage are stir-frying meat, filling cakes, cooking soup, dropping hot pot, boiling…
2. Touching the cabbage
When choosing to buy cabbage, we have to touch it to check. If you touch the herbs with your hands and feel that they contain a certain amount of water, it means that they are still relatively fresh, with a relatively high water content, this is the plant we should buy. But if you touch it and feel dry, slightly wilted, it means that the cabbage has been preserved for too long, should not be bought and cooked.
3. Observe the black spot
When buying cabbage we should observe a bit, if there are small black spots on the body, it means it has been preserved for a long time. These black spots signal that the cabbage is about to spoil.
As for the cabbage plants without these black spots, it proves that it is still fresh and can be purchased with confidence.
4. Check the tension of cabbage leaves
In addition to seeing the color, looking for black spots, touching to check the water content, we also observe whether the cabbage leaves are tight and tight. We all know the cabbage plant is made up of tightly packed leaves.
When we hold the cabbage plant with our hands, feel the leaves are relatively stiff and tightly wrapped together, which means that the leaves are fresh and have a lot of water. If you feel the leaves are soft to the touch, hugging each other loosely, it means it has been left for too long, dehydrated, and wilted. But this plant should not be bought because it is pale and does not bring a sense of appetite.
In addition, the cabbage plants have a special strange smell, the outside is fresh and the inside is rotting. It’s best not to buy or buy it, then don’t eat it. Because these trees are damaged, eating them is harmful to health.
Check out more dishes made from cabbage:
KIM CHI CAHO
Material:
– 1 cabbage about 1kg
– 1 large carrot
– 70 grams of granulated salt
– 500ml water (water to soak the cabbage)
– 6 tablespoons Korean chili powder (I’ll put the last picture of the kind I’m using)
– 3 tablespoons of fish sauce (thankfully, we have Korean fish sauce)
– 1 tablespoon of yellow sugar
– 2 tablespoons of glutinous rice flour (if you don’t have glutinous rice flour, you can replace it with white porridge and puree it)
– 250ml water (water to cook glutinous rice flour)
– 10g minced garlic
– 15g minced ginger
– Scallion
Note: The secret to cabbage kimchi with less water and beautiful color
You can add sour shrimp or 1/4 pear instead of sugar. And put the pear, garlic, and ginger in the blender together. If you want more red, add a little more Korean chili sauce.
Making:
Step 1: Preliminary processing
– Buy cabbage, peel off the outer layer of leaves. Cut the top in half and use your hands to separate the cabbage. Continue to cut 2 halves again and use your hands to separate (1 cabbage divided into 4).
Step 2: Soak cabbage with salt
– Add 70 grams of granulated salt + 500ml of water and stir to dissolve the salt. Add cabbage to soak. Use a plate or heavy weight to submerge the cabbage in the brine. Soak the cabbage for about 6-7 hours. (Another way is to rub salt into each cabbage every 30 minutes and turn it over for 3 hours. Then let it dry in the sun for another 2 hours and then wash it again to make it less salty. ).
After soaking the cabbage, take it out and wash it with water 3-4 times to reduce the saltiness. The last time after washing, use your hands to squeeze the cabbage out of the water (this step is very important because if the cabbage has not wilt, the salt will release a lot of water). Avoid squeezing too hard, causing the cabbage to be crushed. Put the cabbage in a basket to drain, at this time bend the cabbage leaves without breaking, prepare to salt.
Step 3: Make the sauce
– Grated carrots, cut into 4cm chunks and cut into strips (who wants to add more radishes, cut them like carrots).
– Green onions cut off the roots, wash and cut into 4cm pieces.
– Put the pot on the stove, add 250ml of water + 1 tablespoon of yellow sugar + 2 tablespoons of glutinous rice flour and stir with a spoon over low heat until the mixture is like soup. Turn off the heat and add 6 tablespoons of Korean chili powder + 3 tablespoons of fish sauce + shredded carrots + sliced green onions + minced garlic + minced ginger (you can put it in a blender, grind it) and mix evenly for the mixture.
Step 4: Spread the sauce on the cabbage
Put on gloves and spread the sauce on each leaf sheath.
Step 5: Let the cabbage ferment
Place the sauteed cabbage in a jar or glass container that has been sterilized with boiling water and allowed to dry before. Cover tightly and leave at room temperature for about a day and a half for the cabbage to ferment.
When checking that the cabbage is fermented and has a sour smell, put it in the refrigerator and store it in the refrigerator for half a month. Kimchi made after 2 days can be eaten.
STEAM CABLE ROLL OF MEAT
Material:
– 1 medium-sized cabbage, 300g pork with fat, 6 dried shiitake mushrooms, some wood ear, 1 tablespoon oyster sauce, 1/2 teaspoon salt, 2 tablespoons light soy sauce, a few cloves of garlic
Making:
Dried shiitake mushrooms are soaked in warm water until soft, washed and finely chopped.
Wood ear is also soaked in warm water to soften, wash and finely chop.
Minced or minced pork.
The cabbage stalks are washed and finely chopped.
Mix shiitake mushrooms, wood ear, pork, cabbage stalks together. Add soy sauce, oyster sauce and salt and mix well.
Bring a pot of water to a boil, add a pinch of salt, then add the cabbage and blanch until soft. Salt helps the cabbage keep its green color.
Take out the cabbage to cool. Then put a little meat filling on the leaves, roll it up like spring rolls. Note, roll from the stem to the leaf, roll a little, then wrap the two edges and then roll again to be beautiful.
After rolling, arrange on a deep plate and put in a pot of boiling water to steam for 18 minutes.
In another pot, put half a bowl of water, 1 teaspoon of starch mixed with 1 teaspoon of water, 1 teaspoon of light soy sauce, minced garlic, boil until the water is a little thick, then turn off the heat.
Finally pour this sauce over the cabbage rolls and enjoy!
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
