Rongcheng Skirt Cabbage [Shandong Rongcheng Specialty]

What is Rongcheng skirt vegetable? Authentic Shandong Rongcheng Specialty: Rongcheng Skirt Cabbage

Summary:Do you want to know what Rongcheng Skirt Cabbage is? This article is a detailed introduction to the special product of Rongcheng, Shandong Province - Rongcheng Skirt Cabbage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rongcheng Skirt Cabbage. The full text takes about 7 minutes to read, mainly including the basic introduction of Rongcheng Skirt Cabbage and its nutritional value? What are the product features of Rongcheng skirt vegetable? How does the history of Rongcheng skirt vegetable come about? The production method of Rongcheng skirt vegetables, etc

Basic Introduction to Rongcheng Skirt Cabbage

Skirt cabbage is called Cailao in the "Materia Medica" of the Song Dynasty in China, and its pronunciation is changed to "Skirt Cabbage".

. In addition, the leaves of this seaweed are feather shaped and resemble skirts. Skirt seaweed is a cold water seaweed that cannot tolerate high water temperatures. The naturally growing seaweed in China is mainly distributed in Dalian, Liaoning Province and Rongcheng, Shandong Province

Skirt seaweed contains various nutrients. According to preliminary analysis, it contains 11.6g of crude protein, 0.32g of refined fat, 37.81g of carbohydrates, 18.93g of ash per 100g of dry product. It also contains multiple vitamins, with a higher crude protein content than kelp and a taste that surpasses kelp. Skirt seaweed is not only an edible economic brown algae, but also a raw material for comprehensive utilization and extraction of alginate

Skirt lettuce mainly relies on its leaves to absorb essential nutrients such as nitrogen, calcium, and phosphate from seawater for growth, and then synthesizes, utilizes, and transforms them in the body. In addition, the types of cellulose synthesized by photosynthesis are different from those of terrestrial plants such as cellulose, hemicellulose, pectin, etc. The main products synthesized by photosynthesis in Undaria baicalensis are polysaccharides such as alginic acid and alginate, which have good therapeutic effects in reducing cholesterol, lowering blood pressure, and preventing adult diseases. Another major feature of the skirt plant is that its reproductive system is completely different from that of terrestrial plants. For example, terrestrial higher plants produce offspring through mutual pollination of male and female stamens after flowering. But bok choy cannot bloom, it relies on spores to reproduce

How did the history of Rongcheng skirt vegetables come about

Skirt lettuce is often referred to as the "vegetable of the sea" in some European and American countries. Indeed, the seaweed drifting with the waves in the ocean can evoke memories of vegetables on land. Like land plants, Undaria baicalensis forms carbohydrates that make up its own skeleton through photosynthesis (land plants produce cellulose, while Undaria baicalensis produces polysaccharides such as alginate and polysaccharides), and directly produces proteins through nitrogen assimilation, which is exactly the same as vegetables. However, if one carefully observes its life history, it will be found that there are actually significant differences between Undaria baicalensis and terrestrial plants

Method of making Rongcheng skirt vegetables

Tofu soup of skirt vegetables

Ingredients

Main ingredients: skirt vegetables, tofu, mushrooms, seasoning: salt, white pepper, broth

Method

Soak skirt vegetables (not seaweed), wash them clean and cut them into sections for later use; Wash the mushrooms bit by bit and tear them into small pieces; Cut tofu into cubes

Put a little oil in the pot and heat it up. Then add some scallions and stir fry until fragrant. Pour in the broth and bring to a boil

Put all the ingredients into the pot and bring to a boil. Cook over medium heat for 2 minutes, season with salt, sprinkle with a small amount of white pepper, and serve