【大白菜家族】大小高矮肥瘦也有
#鮮甜爽脆又多汁
#怎煮也好吃的食材
#星期四食材
來認識大白菜家族
每次去吃上海菜，總少不了一道津白，不管是火腿津白、奶油津白，又或是醃篤鮮，這種白色的蔬菜都是主角，鮮甜爽脆，吸滿上湯時更是鮮美。津白是上海名稱，即是天津大白菜，又稱黃芽白、紹菜，和肥胖的山東大白菜、迷你版本的雲南娃娃菜，以及韓國常見用於製作泡菜的白菜等都是同為大白菜家族，屬十字花科植物白菜，更有「百菜不如大白菜」之說。大白菜屬性平和，養胃氣及利二便，可緩解消化不良及大便乾燥不暢等症狀，尤其適合三高及肥胖人士食用。
大白菜－性平，養胃氣、利二便。適合腸胃虛弱、胃潰瘍、消化不良、大便乾燥及小便不利人士食用。高血脂、高血壓、高血糖等有心血管疾病人士及肥胖人士同樣適宜。
常見的大白菜有這些：
天津大白菜－又名津白、紹菜及黃芽白，為長圓柱形，葉呈翠綠色，水分相對較少，由於較耐放而且耐寒，是北方人在入冬時的糧食儲備。新年時也有傳統會將紹菜掛起，以收「好兆頭」的意思。
山東大白菜－多數被直接稱為「大白菜」，形態肥而圓，甜度高而且水分較多。
旺菜－分為大旺菜及又名銀絲旺的小旺菜，質地較實淨，味道似娃娃菜。
雲南娃娃菜－如迷你版的山東大白菜，是培育出的迷你版本，味道鮮甜質地柔軟，多數產於高海拔地區如雲南。
韓國大白菜－品種源於山東大白菜，外型亦貌似，但較長身，葉色較綠，主要用作醃製大泡菜。
日本大白菜－外型同樣似山東大白菜，但外型最大，甜度最高，價格也最高。
Chinese cabbage family
Tianjin Cabbage is a common dish in Shanghainese cuisine. This white vegetable is the main ingredient in dishes such as Tianjin cabbage with ham, creamy Tianjin cabbage and bamboo shoot soup with fresh and pickled streaky pork. It is fresh, sweet, crispy, and quite delicious when cooked with soup. Jin Bai is the Shanghainese name of Tianjin cabbage. It is from Tianjin, also known as Huang Ya Bau and Shao Cai. It is in the Chinese cabbage group with round Shandong cabbage, Yunnan mini cabbage and Korean cabbage that commonly used to make kimchi. The cabbage family is cruciferous cabbage, and there is also a saying that a hundred dishes cannot compare with Chinese cabbage. Chinese cabbage is mild in nature, can nourish stomach qi and promote urination and bowel movement, which can alleviate symptoms such as indigestion and difficulty passing dry stool. It is especially suitable for those with hyperglycaemia, hyperlipidaemia, hypertension and obesity.
Chinese cabbage- mild in nature, can nourish stomach qi and promote urination and bowel movement. It is suitable for those with asthenic and weak stomach, gastric ulcer, indigestion, dry stools and weak urinary flow. People with cardiovascular disease such as hyperlipidaemia, hypertension and hyperglycaemia, and those with obesity are also suitable to eat.
Common Chinese cabbage:
Tianjin cabbage- also known as Jin Bai, Shao Cai and Huang Ya Bai, has a long cylindrical shape with green leaves and relatively less moisture. As it can be stored for longer time and is resistant to cold, it is a common food reserve of northerners during winter. In the New Year, there is also a tradition to hang up the Shao Cai for a good sign.
Shandong cabbage- most of them are directly called "Chinese cabbage", the shape is fat and round, the sweetness is high and the water content is higher.
Wang Cai- is divided into Da Wang Cai or Xiao Wang Cai, also called Yin Si Wang. The texture is solid and tastes like mini cabbage.
Yunnan mini cabbage- the mini version of Shandong cabbage, which is created through deliberate cultivation, the taste is sweet and texture is soft. Most of them grow in high altitude areas such as Yunnan.
Korean cabbage- the variety originated from Shandong cabbage, the appearance is similar to Shandong cabbage, but longer, the leaves are greener, mainly used to make kimchi.
Japanese cabbage- appearance is also similar to Shandong cabbage, but it has largest in size, has the sweetness flavour, and is the most expensive.
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