Vegetable variety name
1, Chinese cabbage (Cruciferae)
Chinese cabbage, as we often say, mostly refers to "Chinese cabbage", which is mainly distributed in North China and cultivated all over the country. Relatively cold-resistant and resistant to release. In Northeast China, many families have the habit of storing Chinese cabbage in winter. There are many suitable ways to eat Chinese cabbage, which can be used for cooking, making soup, making jiaozi, or making pickles. They are all delicious.
2. Tomato (Solanaceae)
Tomatoes, also known as tomatoes, are native to South America and are very common as solanaceae vegetables. Tomatoes are rich in vitamins and lycopene, rich in juice, sweet and sour. It can be eaten directly as raw fruit, fried in soup, and processed into tomato sauce and tomato juice.
3. Cucumber (Cucurbitaceae)
Cucumber, formerly known as cucumber, is said to have been brought back by Zhang Qian during his mission to the Western Regions in the Han Dynasty. The main component of cucumber is water, which is a vegetable with very low calorie, so it is highly sought after by many friends who want to lose fat. Cucumber can be eaten raw, fried or served as cold cucumber.
4. cowpea
Cowpea, also known as cowpea, is native to African countries. There are many ways to eat cowpea, which can be fried, stewed, cold, stuffed and processed into pickles. They are all delicious.
5. Celery (Umbelliferae)
Celery, also known as celery, belongs to the genus Apium in Umbelliferae. Celery stems and leaves contain a variety of volatile substances, which have a special taste whether they are smelled or eaten, so many people are not used to celery. Celery can be fried and stewed, and can also be used as dumpling stuffing, dumpling stuffing and so on.