In Greek mythology, cabbage is said to be beads of sweat on the head of the main god Zeus, and is one of the oldest vegetables.
Cabbage was revered for its many medicinal properties, and the Greeks and Romans regarded it as a panacea. Cabbage comes in different colors such as green, white, and red, and the leaves inside are slightly whiter than the outer leaves.
The leaves of cabbage gradually wrap up as they grow, wrapping them up and forming balls.
Cabbage, also known as kale, is called broccoli in the Jiangmen area. The solid leaf balls are the part we eat. There are many varieties of cabbage, roughly including four types: regular cabbage, white cabbage, purple cabbage, and wrinkled leaf kale.
There are many names for cabbage, and according to the form in which the leaves are wrapped together, they are called "cabbage", "cabbage"; According to the size of the head like a head, it is called "kohlrabi"; It resembles a coconut, so it is called "broccoli"; According to the appearance of a blooming lotus flower when it grows, it is called "lotus white"; According to the origin of foreign countries, the image is similar to cabbage, called "Chinese cabbage".
The secret to picking cabbage is that a good cabbage will have a relatively white surface and no worm eyes. Generally, the color of cabbage is relatively emerald green, and some will be whiter, which is fresh.
If you find that the surface of the cabbage has begun to become sticky and yellow or has begun to dry up, this is something that has been left for a long time or has been ready to rot.
Weigh the cabbage with your hands, a little heavier to indicate that it is hydrated and fresh.
Because cabbage is a layered structure, this structure makes people feel that the cabbage is very clean, so that every time I make this dish, I wonder if this cabbage should be broken and washed piece by leaf, if the cabbage is directly shredded, do you have to rinse it with water? Some experts say that it is safer to soak in salt water, wash it and eat it.
Cabbage tastes crisp and rich in sugar, so it tastes a little sweet. There are many ways to eat cabbage, stir-fried, stewed, boiled, and pickled very well, and its crisp taste and strong mustard smell are most suitable for making pickles.
In Zhongshan Shiqi Lao, there is a shrimp and broccoli. The method is to cut a few knives on the whole cabbage, add the dried shrimp, and steam it with the broth. It tastes sweet and delicious. It's just that the color of the vegetable leaves steamed is yellow, losing its bright color, which looks a little unappetizing.
On the Xinhui Muzhou side, there is a restaurant that makes this cabbage is a must. Simply shred the cabbage, add minced garlic and oil and salt, mix well and steam in a pan. Although they are all steamed and very simple, the cabbage is turquoise, crisp and sweet in the mouth, and the garlic is fragrant, and the taste and rice are first-class.
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