When Liu was in Wuhan, he inspected the origin of many flowers in China, including China flowers, China flowers, China flowers, China flowers and China flowers. China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China
Sauté ed bacon with Hongshan cauliflower is the first dish in Wuhan since ancient times, and it must be the first dish for the first dinner in Wuhan in winter. So Hongshan blossoms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms, China blooms:
1, time. The receiving time of Hongshan caitai must be after the first frost, and the picking time is1from the beginning of October to the end of February 165438+. The quality of greenhouse cultivation is too poor to be considered here.
2. output. Because the national geographical indications strictly stipulate the place of origin, the output of Hongshan Township, Jiu Feng Township and Huashan Town in Hongshan District of Wuhan City is actually very small. The first batch of goods after the first frost are basically transported by cold chain air to a certain department in Beijing (the department that provides catering support for Zhongnanhai, you know), and the rest are mostly given by the government as specialties, and the rest are sold in the market, so the output is actually not much. A few dollars for one, only you.
3. How to eat. Lao Liu was lucky enough to go to Hongshan for an outing this year, and went down to the base under the hospitality of old local friends to cook for himself. It is Liu's habit to choose pedicels instead of knives. Yes, just break it (easily) by hand until it is five or six centimeters long. Note: flowers are edible, and the purple skin on the roots is easily torn off. If you are worried about the thick roots and are not good at frying, you can change the knife slightly.
4, the best match. Enshi bacon is a perfect match with Hongshan cuisine. The best frying oil in the pot is lard, and then Enshi bacon is sliced, fat and thin, with onion, ginger and garlic, which is oily but not greasy and delicious.
If you are interested in national special ingredients and food, you may wish to pay attention to "Lao Liu looking for good goods", send articles regularly, take you all over the country and explore better and more authentic ingredients! If you have good ingredients, you can also write to Lao Liu privately and share the happiness of food together.
Red cabbage moss, also known as purple cabbage moss, is an authentic Hubei specialty.
You can also eat red cabbage moss in Beijing, which is slightly more expensive than that in Hubei. 5. One in 6 yuan.
It's out of season now. 65438+ February, red cabbage moss sold. At that time, I had to buy two or three pieces every week.
There are two kinds of flowering plants in Hubei, one is red cabbage moss and the other is green cabbage moss.
These two kinds of flowers bloom in China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China.
Generally, red cabbage moss will be listed first. Red cabbage moss has a unique fragrance, which is not found in any other dishes, including green cabbage moss.
Red cabbage moss can be made in several ways:
Fried bacon with vegetable moss is a typical hubei cuisine.
There are too few pictures of fried bacon with vegetable moss on the internet, which is not as delicious as fried bacon with vegetable moss made at home. Found one, pay attention.
When the red cabbage moss is on the market, it can be eaten in almost any restaurant in Hubei.
Red cabbage moss and bacon are a perfect combination.
The moisturizing of bacon oil makes the fragrance of red cabbage moss melt in the salty flavor of bacon. Put a little in your mouth, it's crisp and tender. Whether it's drinking or eating rice, it's a rare good product.
It is said that a few years ago, the red cabbage moss in Hongshan was fried to 65438+100000 Jin!
I don't know if it's true or not. Students from Hubei can come and talk.
Now, it's not that crazy
But the red cabbage moss in Hongshan is still the best.
Eating spicy and dried peppers in Hubei is another practice of red cabbage moss.
The aroma of pepper can fully stimulate the aroma of red cabbage moss. If it is drenched with vinegar, it is hot and sour red cabbage moss, sour, spicy and delicious, which is a never-ending rhythm.
It doesn't matter if you can't eat spicy food.
Stir-fried red cabbage moss is also a good practice.
What I ate was the smell of red cabbage moss itself, fresh and tender.
In a word, red cabbage moss is a rare delicacy among all vegetables.
It should be regarded as a specialty of Hubei!
Let me explain why it is a special product of Hubei from several other angles.
I am in Shenzhen. Hubei is the fourth largest province with a floating population in Shenzhen. All the delicious food in Shenzhen is very popular, providing several familiar flavors for the northeast people from Sichuan, Hunan, Hubei and Shaanxi. Therefore, Hubei people have a great demand for hubei cuisine. Ordinary restaurants in Hubei can't provide the taste of purple cabbage moss that Hubei people are familiar with, for nothing else. First, the local taste is wrong. Second, this thing is pinched down. So, this thing is really a specialty. It is not authentic if it is not in the place of origin, which is special enough. And lotus root. The output of lotus root in South China is not low, but it is Hubei lotus root that can stew authentic ribs and lotus root soup powder. Of course, lotus root is more elegant than purple cabbage moss, and the contradiction is not as thorough as purple cabbage moss.
Purple cabbage moss is produced all over Hubei, and Wuchang Hongshan purple cabbage moss has always been a myth. I only heard its voice, but I couldn't see anyone. The output is scarce and has become a luxury. Personally, I think that aside from this emotional color of "telling stories", purple cabbage moss belonging to Jianghan Plain tastes best after frosting. Jianghan Plain is a famous vegetable base in China, a typical alluvial plain with good soil drainage and fertile land. In this vegetable-rich place, the ranking of purple vegetable moss in winter is second only to cabbage and radish, as well as spinach and lotus root, which may keep pace with purple vegetable moss, but the supply of other vegetables is slightly inferior. Every time a big fish and meat eat 7788, most of them will let the old lady or restaurant owner add a purple seaweed to relieve the greasy.
People who use purple cabbage moss as a dish will recommend fried bacon or fried lard residue, but this dish is a rotten street in Hubei, and it will grow wildly in days with slightly higher temperature. Even a 20-square-meter vegetable garden will be too much for the whole family. Therefore, the local people in Jianghan Plain may prefer to take water for three minutes, which is mainly cold and less oily. The way to count half a dish is to fry it, and try to ensure the original flavor.
On sunny days around the Spring Festival, the yield is really too high. At this time, most farmers only choose the most tender part of Chinese cabbage, which will be broken when they break it gently. If it is too thick, too thin and too long, they will abandon it. They will quickly cross the water surface, keep the bright green primary color, and then offer it. The place with the skin is slightly chewy, and when it is torn off, the meat is full of texture and crisp and sweet, which is the best taste.
It is suggested to go upstream from Wuhan along the Han River. Wuhan, Xiantao, Tianmen, Qianjiang, Shayang, Zhongxiang, Yicheng and Xiangyang are all excellent producing areas, and it doesn't matter which one is better.
I also tried a new dish. The tender part was peeled, but there was not enough water. Directly and neatly placed, pour a little bit of honey mixed with dried osmanthus. It tastes unparalleled!
Without a good picture, I chose the picture of the subject. By the way, in the place of origin, half of the old leaves in this plate are from old terrier, and the people in the place of origin will not be so poor.
According to historical records, red cabbage moss was a famous vegetable in Tang Dynasty. It has always been a local product of Hubei Province's tribute to the emperor. Like Wuchang fish, it was named "Golden Temple Jade Cuisine".
Red cabbage moss promotes blood circulation, removes blood stasis, stops bleeding and benefits intestines.
Hubei proudly replied, yes, yes, red cabbage moss is our specialty in Hubei! As early as the Tang Dynasty, it was named "Jindianyu Cuisine", which is a local specialty of Hubei tribute royal family.
Red cabbage moss is native to Hongshan District, Wuhan City, Hubei Province. It looks like rape, but the whole skin is red. Its stem is plump and tender, its taste is crisp and sweet, its color and fragrance are good, and it is a very palatable vegetable. At this time, it is the time when a large number of red cabbage moss are on the market.
As for how to eat well, let's talk about the practices that Wuhan people often eat:
First, stir-fry the red cabbage moss
Pick up the red cabbage moss. If there are old roots, remember to tear off the epidermis, then knead them into inches, wash them and drain them. It is best to add a little lard to the cooking oil in the oil pan. Take minced garlic out of the pan, pour in red cabbage moss and stir-fry over high fire. After stopping growing, add salt to taste, then turn it over and take it out of the pot.
Second, hot and sour red and white cabbage moss
Wash the red cabbage moss. Heat oil in an oil pan, saute minced garlic and pepper, then pour in vegetable moss, stir-fry over high fire, add salt and stir-fry for about 2 minutes, pour in balsamic vinegar along the pan and stir well.
Third, bacon and cauliflower
The bacon is soaked in water in advance, washed and sliced, and washed with red cabbage moss. Put oil in the pan, put the bacon slices in and fry them until the fat part becomes transparent, and spray a little cooking wine to deodorize them. Then add minced garlic and stir-fry until fragrant, pour in the prepared red cabbage moss and stir-fry over high fire, season with salt and take out the pot.
When frying red cabbage moss, we must pay attention to the mastery of the heat. When it is cooked, take out the pot. Don't fry it too well, otherwise the red cabbage moss will lose its original crisp and tender taste, and it is not delicious.
By the way, red cabbage moss is planted in many places now. It looks like red cabbage moss in Wuhan, but it tastes much worse. Red cabbage moss requires high soil climate, not to mention other areas. In Wuhan, the taste of red cabbage moss grown in each area is very different. The quality of Wuhan and Hongshan is the highest, which can't be compared with other places.
According to feedback from many foodies outside Wuhan, they also produce red cabbage moss there, but the taste is bitter. Especially if you eat bitter red cabbage moss, don't get me wrong. Don't think red cabbage moss is bitter. The red cabbage moss produced in authentic producing areas is sweet and crisp, and the more you eat, the more delicious it is. The bitter red cabbage moss is "Gui Li". Remember!
No matter where you are on the earth, your stomach always tells you honestly where your hometown is. Zhou Jun once brought a special gift to his friends in Beijing, that is, a big, thick and crisp red Chinese cabbage.
Red cabbage moss, also called purple cabbage moss. It is a specialty of Wuhan area. In fact, red cabbage moss is a kind of high-value vegetable with purple color and golden flowers on the top of leaves. It has been introduced to Hubei, Jiangxi, Sichuan and Hunan.
Red cabbage moss, as famous as Wuchang fish, is an emperor's dish, which was once named "Golden Temple Jade Cuisine". There are various methods, such as frying, vinegar frying, or spicy frying. Fried bacon with cauliflower is a famous snack with Hubei flavor. The cauliflower is fresh and tender, and the bacon is rich and chewy.
There used to be a strange legend in Hubei: the red cabbage moss produced in Baotong Taying tastes the best. Today's red cabbage moss is mostly produced near Hongshan, and it is more tender and refreshing after the first frost. I don't know if it blooms in China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, China, In the early Republic of China, Li left Hubei. Every winter, he sends someone to Hongshan to transport red cabbage moss. Because of the long distance and large-scale transportation, the cabbage moss lost its taste. Someone put the soil of Hongshan on a train and transported it to Beijing for trial planting. As a result, the cabbage moss is not fresh. Trial planting failed.
Red cabbage is rich in nutrients, containing calcium, phosphorus, iron, carotene, ascorbic acid and other components, and vitamin C is higher than that of Chinese cabbage and Chinese cabbage. And the color is bright and the texture is crisp and tender.
Let's talk about the best bacon fried red cabbage moss!
To fry this dish delicious, you must first pinch the cauliflower by hand, tear off the old skin from the thick stem of the cauliflower by hand, and finally clean it for later use. It is best to take the tender part, wash it with clear water and drain it; Slice the bacon on the chopping board and slice the ginger for later use. Heat sesame oil in the pot, stir-fry ginger powder, then heat the original wok with the remaining oil and stir-fry the oil in the bacon with a small torch. Stir-fried oil smells better. Add the cauliflower, shake the pot a few times, and get up and serve!
In addition to fried bacon, fried dishes taste good, with peppers, and some people like to eat crispy cabbage moss, so the fried cabbage moss is cooked in nine cases out of ten. Then wash the red cabbage moss and cut it into sections; Shred red pepper; Chop onion and ginger; This can be used flexibly according to taste. If you want to eat cooked cauliflower, stir fry more. Remember to wait until the oil is hot, then add the red cabbage moss and salt to stir fry, add the chicken essence and add the white vinegar to stir fry evenly.
Hongshan Baotong Temple, here is the authentic Hongshan cauliflower! Raw food is also sweet!
Stir-fry with lard and drop a few drops of vinegar in the pot. Our meals are all CDs.
By the way, I've been looking at pictures for a long time. Isn't this rape? If I am wrong or mistaken, I am sorry, please forgive my ignorance! If so, I want to say that I don't know if this rape is a specialty of Hubei, but there are still many rapeseed in Sichuan. There are many oilseed farmers in the countryside. ...
Isn't red cabbage moss just rape flower? It's just that the skin of a young rape is different.