What pesticide is better for growing napa cabbage
Napa cabbage is a vegetable native to our country and has a long history of cultivation. It is also very common in daily life, and today there are many varieties of napa cabbage, so what pesticide should be used for growing napa cabbage?
1. What pesticide is used for napa cabbage?
Napa cabbage generally uses pesticides such as trichlorfon, phoxim and deltamethrin, mainly to prevent insects. When vegetables enter the market, there is a safety period, and the time differs for different pesticides, generally at least one week; during this safety period, the pesticides decompose with temperature, humidity and so on.
2. The value of napa cabbage
From a nutritional point of view, napa cabbage is rich in vitamins, dietary fiber and antioxidant substances, and can promote intestinal peristalsis and help digestion. Moreover, the vitamin C content of napa cabbage is higher than that of apples and pears, on the same level as citrus fruits, and its calories are much lower.
Napa cabbage is also a weight-loss vegetable, because napa cabbage itself contains very few calories and will not cause calorie storage. Napa cabbage also contains very little sodium, will not make the body retain excess water, and can reduce the burden on the heart. Middle-aged and elderly people and obese people can also lose weight by eating more napa cabbage.
3. How to cook napa cabbage
Ruyi Napa Cabbage Rolls
Ingredients: napa cabbage leaves, ground pork, carrot, shiitake mushrooms, egg, scallion, ginger, cooking wine, sesame oil, light soy sauce, pepper powder, salt, steamed fish soy sauce.
Method:
1. Put the soaked shiitake mushrooms and carrot into a meat grinder together with the ground meat and grind them into pieces and mix well, add an appropriate amount of salt, light soy sauce, cooking wine, pepper powder, egg, chopped scallion and ginger, sesame oil, etc., and mix well;
2. Wash the napa cabbage leaves clean, put them into a pot of boiling water and blanch until the leaves soften, remove, and drain the water;
3. Use the blanched napa cabbage leaves to roll the meat filling into a long cylinder, place on a plate and put into a steamer to steam for 15 minutes;
4. Pour away the sauce in the plate, cut the napa cabbage rolls into one-inch sections, arrange on a plate, drizzle with steamed fish soy sauce and it is ready to eat.
Napa cabbage is the main vegetable in winter and spring in Northeast and North China. The leaves can be used for stir-frying, eating raw, salting and pickling in sauce, and the outer fallen leaves can still be used as feed.