I'm from Anlu, Hubei Province, and I've made several videos such as sauerkraut and scrambled eggs. Anlu people have a special feeling for cabbage. Every year in late spring and early summer, abundant rain is the planting season of Chinese cabbage, and it takes about 50~60 days from sowing to flowering. Small white flowers bloom everywhere, and when they walk into the fields, a fragrance comes with the wind, which is delicious and attractive.
It is an indisputable fact for the local people that Hubei cabbage is made in Anlu, and the Anlu cabbage in Xundian Town is the treasure of the top grade. 1995 Anlu Cabbage was rated as "a famous specialty in Hubei Province", and it is also called "Xiaogan Three Musts" with Xiaogan Matang and Xiaogan Rice Wine, which is easy to find in the national agricultural product geographical indication query system. As a farmer in the origin of Chinese cabbage, I will briefly talk to my friends about the following aspects.
Why can't cauliflower eat fresh cauliflower? There are two varieties, white and purple, with palmately compound leaves and fine serrations or glandular cilia at the edge. It is also a traditional Chinese medicine, called "Yangjiaocai". Fresh cauliflower contains irritating volatile oil, which is slightly bitter and sweet. Eating too much will have uncomfortable effects and bad taste, so few people eat fresh cauliflower.
How to pickle cabbage? Friends who have eaten cabbage know that the sauerkraut of Anlu people in Hubei is different. Whether it is the finished products bought in supermarkets or the cabbage pickled by ordinary people themselves, the packaging of cabbage has always been in the form of small packages, and even local farmers have sealed it with beverage bottles and small glass bottles. Sauerkraut has no other seasoning except salt, and it has a strange sour taste after opening, and it is also very suitable for later cooking, fried minced meat and scrambled eggs.
1. Remove the old leaves and roots from the bought Chinese cabbage, wash it with clear water and soak it in 2% salt water for 15 minutes, which can remove pesticide residues and eggs from the leaves.
2. After drainage, dry the raw water on the surface in a ventilated place.
3. Cut into small pieces and put them in the pot. Add some salt and mix well. The ratio of cauliflower to salt is 10: 0.2 ~ 0.3. Rub them with your hands until the cauliflower becomes soft, its volume shrinks and a lot of water is released. Cover and marinate for 30 minutes.
4. Wash glass bottles or beverage bottles in advance to ensure that they are clean and oil-free. Put the kneaded cauliflower into a bottle for compaction, and add the pickled water of cauliflower into the bottle. Cover the bottle and turn it upside down to prevent water seepage.
5. After five to seven days, the cabbage turns from green to yellow, which proves that the curing fermentation has been completed and can be eaten.
Summary: Sauerkraut does not need any seasoning except salt. Beverage bottles will be under great pressure during curing and fermentation, so it is no problem to store them for a long time at room temperature. Pay attention to slowly release the pressure in the bottle when opening the package for the first time. If you move too fast, sauerkraut may explode. It will change color and deteriorate easily after opening the package, so it should be eaten as soon as possible.
How to make Hubei specialty cabbage delicious? There are many ways to eat Hubei specialty cauliflower. Locals in Anlu often use cauliflower to make soup, cauliflower to stir-fry steamed meat, cauliflower steamed buns, cauliflower to stir-fry egg rice and so on. Of course, the most common ways to eat cauliflower are as follows, which are shared with you below.
1, scrambled eggs with cauliflower
Ingredients and ingredients:
Chinese cabbage, 2-3 eggs, ginger and garlic, green and red pepper.
Exercise:
Beat the eggs into a bowl, stir well, add oil to the pot, pour in the eggs, fry until golden brown, and take out the pot for later use.
Take the pot again, add ginger, garlic, green pepper and red pepper to saute until fragrant, then pour the cauliflower into the pot and stir-fry for two minutes.
Pour the eggs into the cabbage, add spices such as pepper and monosodium glutamate, stir-fry evenly without salt, sprinkle with chopped green onion and take out the pot.
2, cauliflower fried minced meat
Ingredients and ingredients:
Cauliflower, minced meat, Jiang Mo and minced garlic, dried peppers and garlic leaves.
Exercise:
Add a spoonful of water starch, soy sauce, oyster sauce and a spoonful of cooking oil to the minced meat and stir well.
Heat the pan and cool the oil. Pour the meat into the pot and fry until it changes color. Take it out of the pot when it is about eight ripe.
Take the pot again, saute with ginger, garlic, dried Chili and garlic leaves, and pour in cauliflower for saute.
Pour minced meat into the pot, add spices such as pepper and monosodium glutamate, stir-fry evenly without salt, sprinkle with chopped green onion and take out.
Summary and suggestion: Sauerkraut doesn't need to be seasoned except salt, so try to pickle it in a smaller container. Sauerkraut after 20 years has the best taste and taste, as long as it is sealed for half a year. Please take it as soon as possible after opening, and don't store it for too long. As pickled pickles, it is recommended that you try not to eat too much at one time. Pickles are grown in many parts of this country. However, the taste and taste of cabbage produced in Hubei are better. You don't have to chop it yourself, but you can bottle the whole cabbage. You can try making pickled fish with Chinese cabbage, scrambled egg rice with Chinese cabbage, or simply eating vegetarian porridge. It tastes and tastes great.
In Hubei, the most famous growing place of Chinese cabbage should be Jingshan. Cauliflower, like the famous Jomi, is also an iconic specialty of Jingshan. As early as 2000 years ago in the Tang Dynasty, cauliflower was tasted by the emperor, and since then, it has become a precious dish for court tributes and banquets.
The growth place of cauliflower in jingshan county is concentrated in the Zhangshui River at the junction of Jingshan and Anlu. It is recorded in the annals of Anlu County: "Broccoli: there are small white flowers in Xia Yue, which can be described as horseshoe crabs with excellent fragrance. There are two kinds of red stems and white stems. There is a red stem in You Mei, which is not as good as other places and the soil is different. " The local people in Jingshan have the habit of sauerkraut. As a newcomer, I thought it was potherb for the first time, but after chewing it carefully, I found that the taste was very different.
Cabbage has unique growth conditions and is rich in vitamins, amino acids, lactic acid and carbohydrates, which can improve human immunity.
As for the question asked by the subject, how to cook well? "Compendium of Materia Medica" records Chinese cabbage as follows: "Vegetables are smelly, but it is best to eat them with salt." Therefore, people in Jingshan regard this flower as not as fragrant as a flower; Plants that look like vegetables and taste bitter are chopped and salted.
Pickle flowers mixed with sesame oil and pepper can be vegetarian. You can also fry eggs, add shredded pork, or make soup and buckle meat. It tastes sour and sweet, without bitterness, which is wonderful.
Next week, Zhou Jun recommended a classic cabbage serving method.
Ingredients: Chinese cabbage, lean meat, preserved eggs, garlic, medlar and ginger slices.
Step 1: Heat the pan with wide oil and stir-fry the chopped garlic.
Step 2: Continue to add chopped preserved eggs, stir-fry a few times, and then add water and raw materials. After the fire boils, turn to medium heat and continue stewing for 5 minutes;
Step 3: put the washed cabbage into the pot and immerse it in the soup with a spatula;
Step 4: Add lean meat marinated with salt and corn flour in advance, continue to cook for 10 minute, then season with salt and sprinkle with Lycium barbarum.
Cabbage, which is unique to some parts of Hubei, has been tested, and Xiangyang ancient city does not grow! In Hubei, only a few places can grow cabbage, and the most famous cabbage is from Anlu! There are two kinds of cabbage, one is white and the other is reddish! The two tastes are slightly different and the planting method is the same!
Cabbage is planted from July to August every year. If you are a vegetable grower, you will generally choose to plant cabbage with white stems. Because the face value is relatively high, the cabbage planted by vegetable farmers is very dense, so it is convenient to cut it with scissors when harvesting. Generally, when a chopstick grows to the top with small white flowers, it can be harvested and put on the market. After a long time, the stalks will get old and have no edible value. Cabbages that come in early can fetch a good price, and they can be sold to 3.5 yuan at the best time. Vernacular dishes are not suitable for frying fresh food because of their own attributes, and can only be made into pickles!
If Chinese cabbage is planted by farmers themselves, it will generally be planted sparsely to facilitate its spreading. When harvesting, it is not a sickle, but it is directly pinched by hand. From the face value, it can't be compared with the cabbage sold in the market, but it is relatively healthy and green! Because the weather is still warm in the early stage, the cabbage in the early stage is particularly easy to be destroyed by that kind of small meat bug.
As I said just now, because its own properties are only suitable for pickles, if cooked well, it will be a very delicious food! The process of making pickles with cauliflower is not complicated, but it tests the chef's knife skills and the control of edible salt! Fresh cabbage needs to be washed repeatedly, drained after washing, and then chopped, the more broken the better! Add a proper amount of salt to the chopped Chinese cabbage flowers and pickle their own water! 500g pickled fresh cabbage is not much left! After pickling with water, you can add Jiang Mo, minced garlic or minced red pepper (pickled chopped pepper is also acceptable) according to your personal taste, and knead the prepared cauliflower evenly by hand. Knead cauliflower is dark green! Like all pickles pickled by farmers, you need to find a clean container with good sealing performance and put it in a cool place (not necessarily in the refrigerator)! After about 15-20 days, Chinese cabbage naturally fermented under the action of salt, showing cat's eye yellow! You can eat it at this time, but for the sake of health, it is best to put all the homemade pickles for one month, because the nitrite has evaporated almost after January, which reduces the risk of cancer.
As for how to make it delicious, because its properties determine that it can only be pickles, which is difficult to be elegant in itself! Sauerkraut needs to be squeezed before cooking, fried for 2-3 minutes, and then oiled! Pickled flowers without any ingredients are of low value after serving on the plate, black and yellow! If you decide whether to eat it by its face value, then you miss a delicious meal! Ginger, garlic, red pepper and pickles have a slightly higher face value, because it looks good with red pepper embellishment! This kind of cabbage is only suitable for rice and porridge! If you want to eat delicious food, you must always pay attention to it. Appropriate ingredients need to be added in the pickling process, and it can be configured according to your own taste when frying! So far, the most suitable way for chefs to develop pickles is to fry the minced lean meat. After the lean meat is fried, add the fried pickles and stir them together. Stir well and serve! It is said that this dish has a very good reputation! Another way to eat is to cook dried fish as a side dish, which tastes good, but pay attention to the safety hazards brought by fishbones when eating!
Everyone's preferences and tastes are different! The food is different! Now this kind of cabbage, which is only suitable for planting in parts of Hubei, has formed an industry, like Fuling mustard tuber in Sichuan, which is packed and canned! Some of them have also made good gift boxes, which are all over supermarkets. They can satisfy all the foodies in China, and they can also help the wanderers in Hubei to satisfy their desires. When they are tired, they can taste the taste from their hometown and mother.
This traditional Chinese cabbage is planted by the Anlufu River. I remember that when the cabbages were grouped into households, especially when they were picked in the field before dawn, the fragrance of the white flowers was too fragrant to express. Divided into white stems and red stems. Red stems are more delicious. Mainly produced in the original patrol shop area, Jiahe and Gaodian, especially in the original Chengou commune, from Bali to the Yellow River and Yunmeng Wang Hu.
This problem is that I wrote the word (Anlu) after the word Hubei. There are many places where cauliflower is produced in Hubei, and there are many ways to eat it. If you want to cook delicious, you must buy authentic Anlu cauliflower. There are many delicious foods in Anlu, such as Nanxiang white radish, which means that the radish produced in the south of Anlu can support people and cure diseases, as well as Xixiang (Mao). I don't know what delicious means until I eat it, and I will never forget it. There are also washed ginkgo biloba, honey from local bees in China, and honey that has not been shaken by machines. (Maybe everyone has been to the Ginkgo Tree Memorial and the New Fifth Division Hospital. Maybe I don't know what the opposite mountain is called "bee village", which has been called since ancient times. There is also a small river whose name surprises you for a long time. There is also a mountain whose name is too big to be believed. It is called Shengjing Mountain (there are several sayings in the dialect) ... There is also a fruit called "fried in August" from Qianchong Mountain, a small fruit called "plum" grows on trees, a bulbous root called "Mianzao" grows in the soil, and a powder made of roots called "Pueraria", which is a famous food.
Anlu and Zhao Peng are famous for garlic and peaches. There are salt (sweet) cakes (shredded pork with Chinese cabbage) at the west gate of the north gate of Chengguan. Every year, there are appointments during the Qingming period, and people usually queue up. In short, Anlu is rich in food, fun, good places, good stories, celebrity classics, legends and records. You are welcome to come to land to have a look. Even if you are not 100% satisfied, it is a sign of love to eat authentic cabbage, see the real king of ginkgo trees and buy some local products for family and friends to taste.
Answer the question: How to make Chinese cabbage delicious? Be sure to find authentic Chinese cabbage, planted in oil sands, which is purplish red, neither fat nor thin, neither long nor short, neither tender nor old, with rich fragrance of flowers and no old pods. It is also a dish that human manure and chemical fertilizer can't grow. It was also planted after June and before 10/0 (it was too early and too late without that special fragrance, and it was also cooked by people who didn't sweat (dry type). There are countless ways to make it, and now only the simplest one is said. 200g of authentic Chinese cabbage, 20g of authentic sesame oil10g, 0g of mashed garlic10g, chopped pepper (fried) and black sesame (fried) can be fried together according to personal taste (the fried ones are reserved for later use). Put all the above into a bowl and mix well.
If anyone wants to grow cabbage, add me to WeChat. I will provide guidance from soil, fertilizer, water, planting, harvesting, processing and production, because I have done it all when I am old. Please rest assured, no cheating, no charge, online dating is just for fun. I stopped growing flowers and vegetables, but now I can't walk. I only grow a few pots of flowers. It is also a good thing to pass this technology on to people who have never eaten in other places.
As far as I know, cauliflower has always been a specialty of Anlu. Although it is foreign, it tastes poor. White deer was originally a specialty of Anlu, and there is no dispute. Moreover, the cabbage in Anlu is not only a special dish in Anlu now, but also exported to all parts of China and other countries through modern new processing technology. I don't want to make it up if I don't know.
Cabbage is an annual plant with many stems and leaves. It is the most famous cabbage in Anlu, Hubei. The tender stems and leaves of the first two or three years are the most delicious. Cabbage should be pickled first. Method: Wash 100 Jin of Chinese cabbage, drain the water in a ventilated place, then cut it into 1m pieces, put it in a basin, knead it with 3 Jin of salt for 10 minutes, put it in a sealed glass bottle and plastic bottle with salt water, which is airtight and can be eaten after three days. Ready to eat, put it in the freezer if you can't finish it. When cooking, please don't drain the pickled water too quietly, add more garlic and pepper, so that the dish is the best. Among all the recipes, boiled fish with cauliflower is the best, fried meat and eggs with cauliflower, fried fish and shrimp with cauliflower and stir-fried cauliflower are also quite good.
1970 After graduating from university, he was assigned to Anlu County and lived in Anlu for seven years. In Anlu, everyone is proud to talk about Baihua cuisine, saying that it is a specialty of Anlu. I remember that Anlu people made pickles out of flowers, and the barbecue was particularly delicious, with a fragrance that other pickles did not have. Whenever Anlu people entertain foreigners with flowers, they are proud to say: Eat, this is the specialty of Anlu, which is not found anywhere else. I think the reason why Anlu is rich in flowers is probably because Anlu is barren, so it is rich in flowers. After I returned to Han, I couldn't eat the unique fragrance of a hundred flowers. It is also mentioned that Anlu-style shops are rich in white radish, which is full of water, slightly sweet and delicious.
Cabbage has always been a specialty of Anlu, Hubei Province, and it is also found around Anlu, but the red-stem sauerkraut in the sand on both sides of the river (Cheng Nan and Xundian) in the south of Anlu City has the best taste, and the sweaty palms of pickled people will also affect the taste. Pickled until light yellow, it can be fried with pepper and meat, or fried with flour to make snacks.
Stir-fried or cold.