Huade Chinese Cabbage [Inner Mongolia Huade Specialty]

What is Huade Chinese cabbage? Authentic Inner Mongolia Huade specialty: Huade Chinese cabbage

Content summary:Do you want to know what Huade Chinese cabbage is? This article is a detailed introduction toInner Mongolia Huade specialty - Huade Chinese cabbage. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Huade Chinese cabbage. The full text will take about 9 minutes to read, mainly including the basic introduction of Huade Chinese cabbage and its nutritional value? What are the product characteristics of Huade Chinese cabbage? How did the history of Huade cabbage come about? Tasting and eating methods of Huade Chinese cabbage, etc

Basic introduction of Huade Chinese cabbage

The Chinese cabbage industry is one of the leading industries in Huade County's planting industry, with a current planting area of 75000 mu of Chinese cabbage in the county. In the process of industrialization construction of Chinese cabbage, our county adheres to the green flag and takes the brand road, focusing on promoting the development of quality, branding, and scale. By integrating all advanced and applicable technologies for vegetables, fully promoting the application of subsurface drip irrigation cultivation, new variety introduction, green prevention and control, field sampling and testing, vegetable market supervision and other technologies, and accelerating the pace of "three products and one standard" certification, the industrialization process of Chinese cabbage in the whole county has made significant progress. The products are exported to cities such as Beijing, Tianjin, Hebei, Zhejiang, Shandong, and Anhui, and to countries such as Japan and South Korea. In 2014, the sales volume of Chinese cabbage was 576 million catties, with an annual sales revenue of 65.6 million yuan. Chinese cabbage has become a pillar industry for improving county-level economy and increasing farmers' income

Chinese cabbage is resistant to storage, so the Chinese people, especially those in northern China, have a special affection for cabbage. In times of economic hardship, Chinese cabbage is the only vegetable they can eat throughout the winter. A household often needs to store hundreds of pounds of cabbage to cope with the winter. Therefore, Chinese cabbage has evolved into various cooking methods such as stewing, stir frying, pickling, and mixing. In winter, when the lowest temperature is around -5 ℃, Chinese cabbage can be safely stored outdoors for the winter, and the dried outer leaves can provide internal insulation. If the temperature is even lower, it needs to be stored in a cellar. However, there are several other ways to store Chinese cabbage in winter in the cold north, such as pickling Korean winter cabbage in the north of Korea and the east of northeast China, and using pickled pickled Chinese cabbage to store Chinese cabbage in the west of northeast China, the east of Inner Mongolia, and the north of Hebei, where there was a lack of salt before the cold

How did the history of Huade cabbage come about

Tasting and eating methods of Huade Chinese cabbage

Chestnut roasted Chinese cabbage

Main ingredients: 300g of Chinese cabbage heart, 100g of chestnuts

Ingredients: 10g of ham, 10g of bamboo shoots, 15g of wet starch, and 25g of cooked lard 125 grams of peanut oil, appropriate amounts of salt, monosodium glutamate, white sugar, and sesame oil

Recipe:

1. Cut the base of the cabbage heart into a pointed shape with a small Yin, split it in half, and cut it into 7 cm long and 0.6 cm wide cabbage strips (cut several times vertically at the root to connect the entire heart). Cut the ham and bamboo shoots into pork ribs and make a small cross cut on each chestnut (cut through the chestnut skin). Add water to the pot, put in the chestnuts, cook the skin until soft, and peel off the chestnut skin while it is hot

2. Put peanut oil into the pot, heat it to 60% heat, add chestnuts and cabbage, fry slightly, remove and clean the oil<3. Set the wok on fire, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoots, salt, monosodium glutamate, and sugar. Bring to a boil over high heat, then simmer over low heat for 5 minutes, thicken with water and starch, and add sesame oil to the wok

Features: Fresh and delicious juice, crispy and tender taste