In rural banquets, the order of serving is also very particular, mainly meat dishes, but in the last two or three dishes of the banquet, some meals will be served, the most classic of which is pickles, and the appetizer is very fragrant. This kind of pickle may be cooked by many people in the family, but it never tires of eating. Even at a banquet, they will be eaten up quickly.
Cauliflower
This dish with unique fragrance is called cabbage flower, and its name is taken according to its characteristics. This is a small dish with white flowers. In fact, this vegetable was originally a common wild plant in rural areas, and its scientific name was "Solanum nigrum". Later, after artificial cultivation, it has been planted as a vegetable.
Cabbage is distributed in all provinces, but it is mainly planted in Hubei, and seems to be rare in other places, so this kind of cabbage has become a well-known specialty in Hubei. Some netizens bought their own seeds after eating cabbage in Hubei, but the unique taste of cabbage disappeared, which may be related to climate and soil quality.
Hubei is located in Jianghan Plain, with good soil conditions, no water shortage and good climate, so the quality of Chinese cabbage is very high. In addition, people here are used to eating cabbage and have mature planting techniques.
Cabbage is a vegetable grown in summer. The temperature is high in summer, and Chinese cabbage grows fast. When its plants begin to bloom with small white flowers, they can be harvested. Plant in summer and harvest in summer. You can use it to pickle pickles after harvest.
Pickling steps of cauliflower
Chinese cabbage has obvious mustard flavor, and the pickling steps are similar to those of mustard, wild vegetables and other vegetables, and the technology is also relatively easy to use.
1. Put the cabbage recovered from the ground in the sun for a period of time, and determine the drying time according to the strength of the sun. When it is slightly wetted with water, the leaves can be taken in for treatment.
2. Cabbage has been preserved except its roots and yellow leaves. Because it was still tender when it was picked and the stems were tender, they were all left behind and then washed and drained.
3. Cut the cauliflower into pieces, sprinkle with appropriate amount of salt, and generally put more salt in pickles to prevent it from turning sour. After sprinkling salt, the juice will flow out of the cabbage. At this time, rub it hard to squeeze out the water and let the salt taste.
4. Put the shredded cauliflower into the jar or a clean glass bottle and wait for it to marinate slowly. Generally, Chinese cabbage turns from green to yellow, which also means that it is cured.
There are many ways to eat sauerkraut. The simplest way is to stir-fry with green pepper, which is fragrant and spicy and appetizing. You can eat an extra bowl of rice with it. You can also stir-fry with minced meat, and stir-fry with river shrimp unique to rural areas in summer. Everything is delicious. When steaming braised pork, put it under the braised pork to absorb oil, which is more fragrant and delicious.
In addition, a bowl of simple fried rice with eggs, with a little cauliflower, is more fragrant in an instant, making people salivate and have an appetite. At rural banquets, shredded pork with Chinese cabbage is usually the finale of the last course, which is white rice specially prepared for guests. You eat a spoonful, I eat a spoonful, and it will be finished soon.
Cabbage is a special product in Hubei Province, which has a long history of cultivation. Now it is planted not only in summer, but also in greenhouses, mainly for pickling pickles, which has become an industry to help farmers increase their income. Friends, have you ever eaten cabbage? Do you think it is delicious? Welcome to leave a message!
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