The new secret of cabbage: there is a shocking difference between "green leaves" and "yellow leaves", don't be stupid and can't tell the difference!
You may deal with cabbage every day, but do you really understand its mysteries? Today, let's unveil the mystery of "green leafy cabbage" and "yellow cabbage" together, see the shocking differences between them, and make sure that the next time you buy groceries, you will never buy the wrong one again!
In a busy vegetable market, Aunt Wang and Aunt Zhang are arguing over which cabbage to choose. Aunt Wang held a Chinese cabbage with bright green leaves, and said triumphantly: "Look at this leaf, how green it is, it must be fresh!" And Aunt Zhang pointed to the cabbage with yellow leaves and slightly rolled on the side and retorted: "Yellow cabbage is more flavorful, you don't understand!" "The two of you come and go, and they can't argue.
In fact, these two kinds of cabbage are very different in taste, nutritional value and cooking methods. First, let's talk about the taste. Green leafy cabbage, as the name suggests, has bright green leaves, plenty of moisture, and a crisp and refreshing taste, which is suitable for making cold dishes or eating raw directly. Yellow-leaved cabbage, on the other hand, has a slightly yellow leaf and a more mellow taste with a hint of sweetness, which is more suitable for stews or soups.
"Lao Wang, you taste my yellow cabbage, the stewed soup, the taste is simple!" Aunt Zhang warmly invited Aunt Wang to taste her stewed cabbage. Aunt Wang tasted it, and her eyes lit up: "Well, this tastes really good, why didn't I find it before?" ”
In addition to the taste, there are also differences in the nutritional value of the two types of cabbage. Green cabbage is rich in vitamin C and dietary fiber, which helps to promote gastrointestinal motility and prevent constipation. Yellow cabbage, on the other hand, is rich in carotene and minerals, which has a good maintenance effect on the eyes and skin.
"You know what? Eating more yellow leafy cabbage can also make the skin supple and smooth! Aunt Zhang proudly shared her health secrets. Aunt Wang nodded again and again after hearing this: "Then I will eat more yellow leaf cabbage in the future!" ”
Of course, in terms of cooking methods, these two types of cabbage also have their own advantages. Leafy green cabbage is suitable for stir-frying or cold dressing to maintain its crisp taste and rich nutrients. Yellow-leafed cabbage, on the other hand, is more suitable for slow cooking or boiling soup to fully release its mellow flavor and rich nutrients.
"Look at my stewed tofu with yellow cabbage, the longer it is stewed, the more flavorful it becomes!" Aunt Zhang pointed to the stew pot in her hand and said. After careful observation, Aunt Wang found that the pot of stewed cabbage was indeed attractive in color and fragrant. She couldn't help but sigh: "It turns out that this yellow leaf cabbage still has so many benefits!" ”
Through this debate and attempt, both Aunt Wang and Aunt Zhang have a deeper understanding of "green leafy cabbage" and "yellow leafy cabbage". They decided to be more careful when buying cabbage in the future to make sure they bought the right cabbage for their taste.
In fact, there are many similar ingredients in our daily life that are different. Only when we discover and try with our hearts can we discover the mysteries and enjoy the pleasure of food. So stop being stupid and can't tell the difference between "green leafy cabbage" and "yellow cabbage"! Be sure to keep your eyes peeled next time you buy groceries!
In addition, there are many other ingredients besides cabbage that also deserve our attention and understanding. For example: red-skinned radish and white-skinned radish, purple sweet potato and white sweet potato, etc. Although they may seem similar, they actually have their own merits. Only when we grasp their characteristics and differences can we make better use of them to add color to our health and life!
Finally, we would like to remind you that when buying ingredients, you should not only pay attention to the price and quality, but also pay attention to the nutritional value and taste characteristics of the ingredients. In this way, our table can be more colorful, healthy and delicious!