Beijing cabbage is excellent with many products. Its popularity is associated with a high content of beneficial substances (vitamins, mineral salts, amino acids), which are stored for a long time in a fresh form and even with proper heat treatment. Calorie cabbage is half as much as white cabbage. Due to its main qualities, it often becomes the main ingredient of salads and preparations for the winter, so you need to be able to clean it properly. We will tell you whether you need to clean and wash the Chinese cabbage before cooking, and how to carry out the vegetable peeling procedure.
The importance of cleaning vegetables
All vegetables are processed before eating. It is important to be able to clean the cabbage, because the dry surface, pieces of dirt can cause harm to the human body. The process does not take much time, if you choose a vegetable correctly.
Indicators of good quality are a pleasant smell, a small head with light and fresh leaves, differing in average density and elasticity.
You should avoid the product with frost-bitten and dried areas. The color of the head of cabbage matters, the darker and greener it is, the less juice is contained in the cabbage.
What parts of the plant are not suitable for food?
The top of the vegetable may contain residues of earth or moisture. Over time, it still turns yellow and dries, so when cleaning 3-4 leaves come off and thrown away immediately. The next stage is cut off the stalk. It is quite hard and is unsuitable for cooking.
The white fleshy side of the head of cabbage contains the largest number of trace elements and cabbage juice, so you should not cut off too large a piece of stalk.
Do I need to rinse in water before cooking?
Before heat treatment, you can not wash the vegetable, just remove its top layer. Before the salad, each sheet must be separated from the stalk, thoroughly washed with water and dried. If the cabbage spent a long time in the refrigerator, looks sluggish, contains mucus or dark spots, it must be rinsed even before heat treatment.
Before cooking it is necessary to divide the head into sheets and wash each separately. If you are going to store the cabbage in the refrigerator for some time, then you do not need to wash it, just before cooking.
How to do it?
Wash the whole head of cold running water. So he longer retains its crunchy properties.
Cabbage will lie for a long time, if you wash it just before cooking. The remaining part after use can be wrapped with film or paper and kept in the fridge on average up to two weeks. Different varieties of the product have different shelf life. Appetizing appearance and rich flavor of the vegetable are preserved due to citric acid, which is part of it.
How to clean the product: step by step instructions
The product cleaning procedure takes only a couple of minutes and takes place in several simple steps:
- Put a cutting board, a comfortable dish, a knife with a sharp blade, a paper / terry towel and a head of Chinese cabbage on the kitchen table.
- We wash it completely under running water. At the same time carefully wipe the surface of the head to remove dirt from it.Keeping cabbage is necessary with the stalk upwards and it should not be dipped completely in a bowl with clean water so that there is not a lot of liquid between the leaves.
- Carefully dry it with a towel and remove the top layer. Put the Beijing cabbage on a cutting board, cut off from the stalk 4-6 cm, and send this piece in the trash.
The cleaning procedure ends here. After removing the dirty places, the product is divided into leaves and sent for cutting. or put in a plastic bag or paper and refrigerated for storage.
