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Shishang
Text/Zheng Qiwu
I have great affection for Chinese cabbage, because I have watched it grow up since I was a child. When I was a child, there was a farm called Dongwo near my home, which mainly planted rape and cabbage for the vegetable market in Xiamen. The food industry defines cabbage as a "light-colored vegetable". In fact, when it was in the vegetable field, it was always dark. When it leaves the ground and becomes a monk, it will shed its blue-green coat and be accepted by people. The faded cabbage is either fed to pigs or rotted in the ground. In the harvest season of cabbage, the sour smell of rotten leaves in the air is one of the most familiar smells in my childhood nostrils.
Cabbage has always been the most important popular vegetable in southern Fujian. In the "difficult period" of 1960s, it was almost the last support of vegetable market and water spinach. White boiled cabbage is hard to swallow. When it is cold, the stem will turn yellow and red, and it will make you sick. But after all, it has made great contributions and saved many dying lives. But as long as there is oil and water, cabbage is absolutely delicious. Cut the fried cabbage into strips, first choke the pot with garlic paste, then add salt to the hot oil, and then fry the cabbage, which will make the cabbage brittle and will not produce too much water. Therefore, before cooking, it is necessary to pour some broth from time to time to lubricate and prevent coking, sprinkle some monosodium glutamate and spray some soy sauce, and you can serve it. Sure, eat it while it's hot. Hehe, the people and the emperor have the same taste!
Cabbage leaves are wrapped in leaves, which is very team spirit. It is more appropriate to call it "Chinese cabbage" at this time. However, it is often "wrapped" on the dining table: for example, spring rolls contain shredded cabbage, for example, the stuffing of steamed buns is often diced cabbage ... it often becomes the protagonist of making steamed buns because of its strong leaves! Cabbage Cabbage is really hard to be replaced by other dark vegetables. Of course, cabbage doesn't want to be so dull. Therefore, there is an exquisite purple cabbage, which is used to it. The purple clothes in a seat are so enchanting that it not only becomes the new favorite on the dining table, but also ranks among the ornamental plants. What a spectacular sight! However, the form of cabbage "self-wrapping" and the result of "wrapping" make me have many associations with life. ...
To make matters worse, the beauty industry has entered the ranks of touting Chinese cabbage in one fell swoop, sticking the raw leaves of Chinese cabbage on the face, which is said to have the effect of cooling blood and beautifying skin, and is a panacea for acne. Dr. Jean Wall, a famous French aromatherapy doctor, described cabbage as a good medicine for the poor. In ancient times, the Romans would eat raw cabbage to treat hangovers. Cabbage also has health care functions such as helping digestion and treating arthritis. The Japanese Cancer Society believes that cabbage can prevent colorectal cancer, and it is also the best supplementary food for cancer patients ... Anyway, the more you say it, the more amazing it is. I don't really believe it. It seems that "killing" plants is also popular. I remember when I was a child, I often used wrapped leaves as masks to dig two holes, and the leaves were tightly attached to my face, scaring girls in a mysterious way. After such advanced and repeated masks, I still have pimples all over my face. Chinese cabbage certainly has such a health care function, but I think it is better to let it grow quietly and imperceptibly. I seemed reluctant when I said it!
In the face of cabbage, I think it's best to keep a simple love!
(Xiamen Daily)