Lao Liu in Wuhan when examined many vegetable shoots origin, and then specifically to Sichuan and other places for comparison, found that the Hongshan vegetable shoots of the subtlety of the Hongshan vegetable shoots, only Hongshan vegetable shoots (corresponding to the regional origin of the vegetable shoots) to eat up the texture of the silk, and after the frost after the vegetable shoots taste to reach the peak. The fact that it's so rich and clean like frost is definitely not a waste of time.
Hongshan Vegetable shoots fried bacon is Wuhan since ancient times of the first famous dish, real food connoisseurs winter to Wuhan, the first meal of the head of the dish must be this famous dish. So, Hongshan Vegetable shoots is an authentic specialty of Hubei, other regions do not produce, it is also difficult to buy, the following old Liu on Hongshan Vegetable shoots details to share with you:
1, time. Hongshan vegetable shoots harvest time must be after the frost, picking time for the first half of November to the end of February, greenhouse cultivation quality is too much difference, this is not considered
2, production. Due to the national geographic labeling strict provisions of origin, Hongshan Township, Hongshan District, Wuhan City, nine peaks of the township, Huashan, the production of these areas is actually very little, and the first batch of goods after the frost is basically Direct full cold chain air transport to Beijing, a ministry (specializing in food and beverage security for the Zhongnanhai, you know), the remaining more than the government as a speciality for the gift of the increase, the rest of the flow to the market for sale, so the production is actually not much, if you a couple of cold chain air transport to Beijing, you know the quality is too much. In fact, the production is not much, if you buy a handful of a few dollars, can only say that you buy just ordinary beetroot, rather than the national significance of the authentic Hongshan vegetable shoots.
3, how to eat . Old Liu was fortunate to go to Hongshan driving tour this year, and in the local hospitality of old friends went to the base, and personally cook to make food. General old Liu's habits, choose vegetable shoots basically do not use a knife, yes, hand bye (very easy to break open) into five or six centimeters long on the line, note: the flower is edible, the root of the purple skin can be easily torn off, if you think that the root is too thick and worry about not good fried words can be a little change of knife.
4, the best match. Enshi bacon is the perfect match for Hongshan vegetable shoots. The best frying oil into the pot is lard, and then cut the Enshi bacon into thin slices, fat and thin, with green onions, ginger and garlic can be, oil and not greasy, the taste of strange incense.
If you are interested in the national specialty ingredients and food, you may want to pay attention to the "old Liu looking for good goods", regular articles, take you to eat all over the country, dig better and more authentic ingredients! If you have good ingredients, you can also private letter Lao Liu, together *** enjoy the joy of food.
Beetroot, also known as purple beetroot, is an authentic Hubei specialty.
Beijing can also eat beetroot, the price is slightly more expensive than Hubei, 5, 6 dollars a hand.
Now out of season, in December, there are beetroot moss sold, that time, every week to buy two or three.
There are two kinds of cabbage shoots in Hubei, one is red cabbage moss and the other is green cabbage shoots.
These two kinds of vegetable shoots are winter vegetables, winter seasonal vegetables, so the taste is much better than other green vegetables out of the greenhouse.
The red cabbage moss is usually listed first, the red cabbage moss has a unique flavor, is any other vegetables, including green cabbage moss, are not.
Beetroot can be used in several ways:
Stir-fried bacon with beetroot is a typical Hubei dish.
The picture of fried bacon with vegetable moss on the Internet is too little, the selling phase is too poor, and not as good as the fried bacon with vegetable moss made at home. I've found a picture of it, so I'll tell you about it.
When beetroot moss is on the market, you can almost always get this dish at any Hubei restaurant.
Beetroot moss and bacon, a perfect combination.
The moisturizing of the bacon fat makes the beetroot moss incorporate a light salty aroma of bacon in its fragrance, clip a little bit, put it in your mouth, crisp and tender, no matter under the wine, or under the meal, it is a rare delicacy.
It is said that some years ago, Hongshan beetroot, once fried to 100,000 a catty!
I don't know if it's true or not, Hubei students, you can come over and say.
Now, it is not so outrageous.
But Hongshan's beetroot, or the best.
Hubei eats spicy food, and stir-frying with dried chili peppers is another way to make red beetroot.
The aroma of chili peppers can fully stimulate the aroma of beetroot moss, if dripping with vinegar, it is hot and sour beetroot moss, sour, spicy, fresh, fragrant, is never non-stop mouth rhythm.
If you can't eat spicy, it's okay.
Stir-fried beetroot is also a good practice.
Eating the beetroot moss itself is fragrant and tender.
In short, beetroot is a rare delicacy among all vegetables.
It should be considered a Hubei specialty!
I from a few other angles to explain why Hubei specialty.
I am located in Shenzhen, Hubei is the 4th largest foreign population in Shenzhen, Shenzhen, what dishes are popular, for the hometown of Sichuan, Hunan, Ezhou, Shaanxi and Northeast China, to provide a few familiar flavors, so the Hubei people on the demand for Hubei dishes is not small,, but the general Hubei restaurant, are not familiar with Hubei people to provide the taste of purple cabbage moss, for no other reason, the first, the taste of the local growth of the taste of the wrong, and the second, this thing pinched down the flavor, and the second, this thing pinched down the flavor, the taste of the local growth of the taste of the wrong! Second, this thing pinched down, life is still going on, even from Hubei while fresh hair fast shipping to Shenzhen, one night on the old, do not melt slag nori moss, with eating grass is no difference. Therefore, this thing is indeed a specialty, not in the origin can not eat authentic, enough special. Similarly, there is lotus root, the whole of South China lotus root production are not low, but can be stewed out of the authentic ribs lotus root soup pink powder feeling, or Hubei lotus root, of course, lotus root than the purple moss put a little bit of contradiction did not purple moss embodied so thoroughly.
The entire Hubei Province are produced purple cabbage moss, Wuchang Hongshan purple cabbage moss has been a myth, only heard their voices, do not see their people, production scarcity, into a luxury. Personally, I think, put aside this "storytelling" emotional color, when the Jianghan Plain of the purple moss, after the frost, the taste is the best. Jianghan Plain is a nationally renowned vegetable base, typical alluvial plains, soil drainage performance is good, fertile land, in this kind of vegetables in the place, purple moss in the winter rankings, second only to the cabbage radish these two super BUG, of course, there are spinach, lotus root, etc., may be able to go hand in hand with the purple moss, and the supply of other types of vegetables are a little inferior. Whenever you eat a lot of meat and fish, you will most likely let your mother or the owner of the restaurant to add a purple cabbage, go greasy.
The purple cabbage moss as a dish, will recommend bacon fried, or lard residue fried, but this dish in Hubei is a bad street, not on the fertilizer, the temperature is slightly higher in the day, will be crazy, even if 20 square meters of the garden, will let a family to eat, so the Jianghan Plain locals, may be more or take the water to blanch a three-minute fish up, cold mainly, less oil, a little salt, soy sauce, garlic and bean sauce, and the main body will not be able to eat, but will be able to eat. The first thing you need to do is to put a little salt, soy sauce, garlic paste and bean paste to cool down your mouth to eat hot pot, to remove the oil from your mouth, and experience the sweetness of the flavor. The practice of counting half of the dish and stir-fry, try to ensure the original flavor.
The sunny days before and after the Spring Festival, the yield is really too high, this time most farmers only choose the most tender part of the middle of the vegetable heart, gently break a break, too thick, too thin, too long, are discarded do not, quickly over water, to retain the original color of the fresh green, on the table, with the skin of the place, a little bit of chewy, torn out of the skin, full of meaty, crisp and sweet, this taste is the best.
Origin recommended from Wuhan along the Han River upstream, Wuhan, Xiantao, Tianmen, Qianjiang, Shayang, Zhongxiang, Yicheng, Xiangyang, are excellent origin, does not matter which is better.
Also tasted a new dish, the most tender part of the skin, but not water, directly neatly arranged on the plate, horizontally drizzled with a little bit of honey mixed with dried cinnamon, the flavor is unparalleled!
No good picture, randomly picked the subject's picture with, by the way, nitpicking, in the origin, this plate of old leaves old stalks accounted for half of the people will not be so tasteless origin.
According to historical records, beetroot is a famous vegetable in the Tang Dynasty, has always been the Hubei local tribute to the emperor's local specialties, was named "Golden Palace Jade Vegetable", and Wuchang fish.
Beetroot activates blood circulation and dissipates stasis, stops bleeding, and facilitates intestinal tract.
Hubei food proud to answer a hair, yes yes, beetroot is a specialty of our great Hubei! It has been recognized as the "Golden Palace Jade Vegetable" as early as the Tang Dynasty, and it is a local specialty that Hubei pays tribute to the royal family.
The red beet moss is native to the Hongshan District of Wuhan City, Hubei Province, and looks similar to rape, but the entire skin is red. It is a very tasty vegetable with fat stems and tender leaves, crisp and sweet taste, and beautiful color and flavor. This is the time of year when beetroot is on the market in large quantities.
As for how to do delicious, that, say Wuhan people often eat practice:
A, stir-fried beetroot
beetroot clean, root if there is an old remember to tear off the skin, and then pinched into an inch section, washed and drained. Take the frying pan, cooking oil with a little lard is best, take the garlic stir-fry a pot, and then pour into the beetroot moss stir-fry on high heat, to the break of life, add salt to taste, and then turn, start the pot is good.
Second, hot and sour beetroot
Beetroot choose clean. Start a frying pan, when the oil is hot, the garlic and chili pepper stir-fried, then pour into the vegetable moss, stir-fry on high heat, pour in salt and stir-fry for about 2 minutes, along the side of the pan dripping balsamic vinegar, turn well and start the pot.
Third, bacon vegetable moss
bacon in advance after soaking wash and cut thin slices, beetroot choose clean. Put oil in the pot, put the bacon slices into the frying until the fat part of the meat becomes transparent, spray a little cooking wine to taste. Then add garlic and stir fry, pour in the prepared beetroot stir fry on high heat, add salt to taste and then start the pot.
Frying beetroot must pay attention to the grasp of the fire, cooked on the pot, do not fry overcooked, otherwise beetroot will lose its original crisp texture, it will not be delicious.
Additionally, a lot of places are now planting beetroot, which looks and looks like a big Wuhan beetroot, but the flavor is much worse. Beetroot moss on the soil and climate have high requirements, not to mention other regions, alone in Wuhan, each region out of the beetroot moss taste difference is very big. The whole of Wuhan, also when the number of Hongshan area of the highest quality, other places can not be comparable to it.
According to the feedback of many eaters outside of Wuhan, they also produce beetroot, but eat it with a bitter taste. The first thing you need to do is to get a good deal on the price of the product, and then you'll be able to get a good deal on the price of the product, and then you'll be able to get a good deal on the price of the product!
No matter where you are on the planet, your stomach is always honestly telling you where your hometown is. One week gentleman once for Beijing friends to bring a special gift, that is a handful of big and thick and crisp tender beetroot shoots.
Red beetroot, also known as purple beetroot. It is a specialty of the Wuhan region. In fact, beetroot is considered a high value vegetable, with a purple-red color and small golden-yellow flowers at the top of the leaves. Nowadays, it has been spread to all parts of Hubei and Jiangxi, Sichuan and Hunan.
Red beet moss and Wuchang fish, is the emperor's dish, once sealed as the "Golden Palace Jade Vegetable". Diversified practices, can be stir-fried, vinegar fried, can also be spicy fried, beetroot fried bacon, is a famous Hubei flavor stir-fry, beetroot flavor tender, bacon rich and chewy,
Hubei region had a strange legend: to the Bao Tong Tower shadow and the place of production of beetroot flavor is best, and today the beetroot is more Hongshan near the producer of the best, after the frost is even more tender and refreshing. Listen to the sound of the bell grows vegetable shoots is not more spiritual, do not know, but only produced in the Hubei region of the beetroot, authentic flavor, which is authenticated by diners. In the early years of the Republic of China, Li Yuanhong left Hubei, every winter, will be sent to Hongshan to transport beetroot moss. Because of the long-distance mass transit, vegetable moss lost fresh flavor. Some people put the soil of Hongshan loaded on the train to Beijing test planting, as a result, the flavor of vegetable moss is not fresh. The test planting failed.
Red cabbage moss dishes nutritious, containing calcium, phosphorus, iron, carotene, ascorbic acid and other ingredients, C vitamins than cabbage, cabbage are high. And colorful, crisp texture,
Return to the best bacon fried red beet moss!
This dish to fry delicious, is the first vegetable moss with a hand pinch way, the vegetable moss rod thick part, tear off the old skin with your hands, and finally clean and spare. It is best to take its tender part, wash and drain with water; bacon on the board cut into thin slices, ginger cut small thin slices spare. Put sesame oil in the pot to heat, under the ginger slightly fried, and then the original frying pan with the remaining oil set on a high flame, open a small fire to the bacon in the oil stirred out. Stirring out the oil fried vegetables more fragrant into the vegetable moss, the pan upside down a few times, start the pan plate!
In addition to bacon fried, stir-fried flavor is also good, equipped with good chili, some people like to eat green crispy vegetable moss, so fried vegetable moss eight or nine mature. Then wash and cut the beetroot moss; red pepper shredded; green onion, ginger chopped; this can be flexible according to taste. If you want to eat fried cooked vegetable moss, fry a little more. Remember to wait for the oil to heat up, then add the beetroot section, salt and stir fry, put chicken essence, drip white vinegar and stir fry evenly.
Hongshan Baotong Zen Temple, here is the authentic Hongshan vegetable moss! It's also sweet when eaten raw!
Stir fry with lard, start a few drops of vinegar, our family meals are eaten on the CD-ROM.
Weakly, I looked at the picture for a long time. Isn't this rape? If I've misread or misrecognized it then I'm sorry, please forgive my ignorance! If so then I would like to say, this rape is not a specialty of Hubei I do not know, but in Sichuan rape as usual a lot of is. The countryside planted more rape to go ......
red cabbage moss is not rape? Just young rape, the skin is not quite the same.