Isn't water spinach, water spinach, and hollow cabbage all the same kind of vegetable?
Uncle said, water spinach and watercress can both be called hollow cabbage, but they are not the same kind of vegetable. The two have different tastes and different appearances.
? Vegetables are green stalked, grow in dry land, taste crisp; watercress white stalked, light green in color, grow in water, taste tender.
Ah uncle said, water spinach fried, the color remains green, while watercress fried, the color is easily blackened. Don't be mistaken.
I am aware of the fact that watercress is divided into dry and aquatic. It is planted in the dry land varieties, can also be born in the paddy field varieties. When I was a kid, I often saw it in the small water at the edge of the watercress field.
However, there has been no distinction between the Yongchuan and the watercress called, are two names mixed together. Today, after listening to the words of the uncle, I think it is better to distinguish between the name, will be fairer to them.
The water spinach and watercress are grown straight outside in the hollow, long and soft stalks plus long thin leaves, densely packed into a pile, so they will be called hollow cabbage.
The stems and leaves of the hollow cabbage are often twisted into a handful, on which there are sometimes purple or white trumpet-shaped flowers.
The first time I saw it, I thought it looked just like a petunia, and I often thought it was a petunia. Just petunias also have a name called morning glory, blooming in the early morning, while the hollow cabbage is always heartless and lively open in the four hours of the day, free and easy to be very capricious.
While there is a difference between water spinach and watercress, water spinach and watercress practice is the same, and pepper shredded curd stir-fry is the most common practice.
After searing the cabbage, take out from the refrigerator the cooked lard with popped dried onions, scoop a spoonful, and a few drops of soy sauce, drizzle it onto the leaves, and watch the congealed lard slowly melting and seeping into the cabbage, which tastes pretty good to me, too.
Or just blanch it in boiling water and drizzle it with bean curd sauce and shredded chili peppers, and just toss it around and eat it, and it's already very tasty. That Kaiping specialty ShuiKou curd, really fragrant and smooth, salty and a little spicy, really wake up the stomach and flavor.
Cai Lan said Thailand has a "flying water spinach". In fact, it is a small garlic popping incense, water spinach into the pot, fierce fire fried a few times, and then into the shrimp paste fierce fried and become, but the key to the whole dish is to use "flying" way to serve.
The frying master will be cooked after tangled into a ball of cooked cabbage thrown to the opposite side of the force, cabbage will fly over the wire, the other side of the waiter will use the plate to catch. Because the cabbage seems to fall from the sky, it is called "Flying Ipomoea".
The flavor of fried cabbage with shrimp paste is incomparable, in fact, where is the need to "flying", the smell of the flavor can already make people rush to eat.
The flavor of fried cabbage with shrimp paste is incomparable.