How much does Chixin cabbage cost per jin, how much does one head weigh, and how to eat it for better nutrition?
Chixin cabbage is a famous specialty of the area north of Zengcheng and south of Nankun Mountain. It is generally planted from the tenth lunar month and harvested after 90-120 days. Its greatest characteristics are being fresh and crisp, sweet and tender. So, how much does Chixin cabbage cost per jin? How much does one head weigh? How to eat it for nutrition?
1. How much does Chixin cabbage cost per jin?
It is understood that the market price of Chixin cabbage is around 30 yuan per jin.
2. How much does one head of Chixin cabbage weigh?
An ordinary choy sum head weighs no more than 50 grams, while each head of Chixin cabbage can weigh up to 500 grams, so people in Guangzhou call it “cabbage tree”.
3. How to eat Chixin cabbage for nutrition?
[Stir-fried choy sum]:
Ingredients: 300 grams of choy sum, two slices of ginger.
Seasoning: superior stock or half a cup of water, half a tablespoon of oil, 1/6 teaspoon of salt, a little sesame oil.
Method: First heat the wok, pour half a tablespoon of oil into the wok and heat until boiling, add the washed choy sum and stir-fry until the choy sum softens, then remove from the wok.
[Choy sum with garlic]:
(1) Wash the choy sum and arrange it neatly in one direction. Bring water to a boil and blanch the choy sum, not for too long, just until it changes color; there is no need to wait for the water to boil again. Otherwise, after a long time, the taste, appearance and texture will all worsen. Also do not stir the choy sum, so that it stays neat, then scoop it out and plate it neatly.
(2) Mix light soy sauce with warm boiled water, add a small amount of chicken essence and dissolve it, then drizzle it evenly over the choy sum.
(3) Sprinkle the minced garlic over the choy sum, heat a little vegetable oil to 70-80% hot, and pour it over the minced garlic on the choy sum. With a sizzling sound, the fragrance of the garlic wafts out.
[Choy sum with shiitake mushrooms]:
Ingredients:
12 heads of green choy sum, 125 grams of soaked shiitake mushrooms, 50 grams of refined oil, 10 grams of soy sauce, 5 grams of sesame oil, 5 grams of wet starch, a little monosodium glutamate, a little white sugar, a little refined salt.
Method:
(1) Wash the shiitake mushrooms and put them in a bowl, add soy sauce, white sugar, monosodium glutamate and a small amount of clear water, steam in a steamer until cooked and flavorful, then take out and set aside.
(2) Place the wok over high heat, pour in an appropriate amount of clear water and refined oil, add refined salt, and after it boils put in the choy sum. After a moment, turn the choy sum over and cook again, add monosodium glutamate, and once the choy sum is just cooked, scoop it out, arrange it in a circle on a plate with the stems facing outward and the hearts facing inward.
(3) Place the wok over medium heat, pour in the steamed shiitake mushrooms, and once it boils add wet starch to thicken the sauce. Once the sauce is thick, place the shiitake mushrooms on the choy sum, tidy them appropriately with chopsticks, drizzle with sesame oil and serve.