Guangdong has a mild climate, four seasons like spring, fertile and loose beach soil, and is rich in sugarcane and cabbage (a variety of mustard). The name of sugarcane is thus decided. Chinese cabbage has thick stems and big leaves, which is the pride of sugarcane people. Almost every farmer likes to grow and eat this auspicious vegetable. Legend has it that there was an honest and kind farmer in ancient times. He worked hard all his life, but his life was very poor. In a stormy midnight, the rich man was filled with wine and meat, laughing and laughing, but he was penniless and sad. He had to pull out plants to cover his hunger in his own garden in the dark in the rain, thinking that the stalk of the cover should be "pig's feet" and the leaves should be "fish fillets" to accompany his meal. The foot knocked down the fence made of pebbles. Suddenly, a transparent vegetable jar appeared on the ground and the lid was lifted. Ah, pieces of gold bricks are shining and dazzling. he is filled with a wild ecstatic happiness. He hurriedly ran home happily, carrying the cabbage in his left hand and the golden brick in his right hand, and cooked with his wife sweetly. The story that the old couple ate Gaicai at the first bite of the New Year's Eve dinner completely changed him. Since then, eating cabbage at the first bite of New Year's Eve has become a folk custom, passed down from generation to generation.

The so-called soup stock refers to the soup stewed with poultry meat that has been used for many years. The longer the time, the richer the nutrients and aromatic substances, and the more beautiful the flavor of cooked meat. "If the roast chicken smells delicious, eight ingredients are the soup stock"-this is the ancestral "cross formula" of "LAY" roast chicken in Daokou, Henan Province with a history of 300 years. It can be seen that its products are well-known at home and abroad and have a lot to do with "old soup". Today, with the popularization of refrigerators, every household will make this soup stock. The specific method is as follows:

Any soup stock is accumulated over time, starting with the first pot of soup, and the soup made by ourselves is no exception. The first pot of soup, that is, stewed chicken, ribs or pork soup, should be added with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above seasonings can depend on the market situation, and they are not indispensable, but the commonly used seasonings account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as the general stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasonings, add water (slightly more than normal), cook the main ingredients, take out the meat to eat, pick out the seasonings and remove impurities to get soup, which is the "ancestor" of the "old soup".

Put the soup in an enamel pot, cool it and store it in the refrigerator. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add an appropriate amount of water (the amount of water depends on the amount of soup stock, but the total amount is slightly more than the normal amount). After the main ingredients are stewed, keep the soup according to the previous method. Repeatedly, you can get the "old soup." This soup stock can be used to stew meat or chicken. After repeated use, the stewed meat tastes delicious, and the stewed chicken has a meat flavor, which is wonderful. Color-changed photo

The amount of soup stock kept at home depends on the population, 500- 1000 grams of soup stock each time. When preserving the old soup, be sure to remove the impurities from the soup, thoroughly cool it and put it in the refrigerator. It is best to use a large enamel cup in the container to ensure that the soup does not react chemically with the container. Cover the container, put it in a plastic bag and put it in the refrigerator. It won't go bad within 5 days. If you eat chicken stew or meat stew once a week, you don't need to cook or disinfect the soup stock. If the broth is not used for a long time, it can be stored in the freezer for 3 weeks, otherwise it should be boiled and disinfected before being stored.

Gaicai knowledge

Delicious Chinese cabbage is a variety of mustard with a long history, especially southern Chinese cabbage, which has large leaves, thick veins and wrinkled leaves. Cabbage is not a valuable vegetable with low value. However, it is widely planted in the south of the Yangtze River, as well as in Guangdong, Fujian, Sichuan and other places, because it is frost-resistant, barren-resistant, born without chaos, easy to grow, easy to obtain and easy to preserve. . . The covered rapeseed is very small. After sowing, there is little need for fertilization and special care. Soon after planting, it will be lush.

In southern Fujian, Chinese cabbage is often regarded as "long lettuce", and New Year's Eve sacrifice is an essential offering. Even during the Spring Festival, there is a custom of eating cabbage at home. In addition to its hard work, there is also a wish to pray for good luck and longevity. The first bite of Chinese cabbage on New Year's Eve has become a folk custom, passed down from generation to generation.

There are many kinds and ways to eat Chinese cabbage. The cabbage used for cooking is the most common, also called the big leaf cabbage. It looks a bit like Chinese cabbage, but its roots are thick and twisted. After peeling, it can be fried with garlic, boiled in clear soup, or fried with pork, beef and shrimp, all of which are bitter and refreshing. Because leaves and stems contain a lot of carotene, they are often regarded as good eyesight and used to make soup and stew meat. Mustard with thicker roots is kohlrabi. Its stems and leaves are very wide. When the temperature is low, it tends to curl up and look like cabbage. It is mainly used for stems. After drying in the sun, we often eat it with salt, pepper, pepper, fennel, licorice powder and other seasonings for several months. Leaflet mustard is slender and stretched, with a posture close to that of watercress, slender stems, hairy leaves and strong spicy taste. Among them, the leaves are relatively thin. If the iris is chopped, it will be marinated with garlic, ginger, salt, pepper and pepper for 20 days. Is the famous potherb mustard, suitable for soup, cooking, fried meat. There is a beautiful son in kimchi. The other leaves are wider, with smooth edges like tassels and slightly purple edges. It tastes like cabbage. In America, it is often canned and sold as a side dish. Best for stews, often mashed with spinach. It adds melted cheese as a dip for salty and sweet biscuits.

Mustard is a kind of mustard seed made by experts, called "mustard seed" or "Indian mustard". When the seed is ground into powder, it is mustard, and the extracted oil is mustard oil. The root of Chinese cabbage is also a treasure, and it is light green when directly ground. Adding water is an indispensable seasoning magic weapon for Japanese cuisine such as sashimi and sushi.

It's a pity that the younger generation is getting farther and farther away from Gaicai in diet now. Many young people like new vegetables and exotic varieties and think cabbage is contemptible and vulgar. What is lost here is not only a certain vegetable, but a fine tradition and a hard-working national spirit.

condiment

Salt, monosodium glutamate, cooking wine, starch, chicken soup.

Cooking method

1. Slice Hericium erinaceus, add salt, monosodium glutamate, cooking wine and starch, and then dip the egg white evenly for later use;

2. Blanch the processed Hericium erinaceus in boiling water for a while, take it out, put it in a bowl and steam it in a pot for 20 minutes;

3. Blanch the cabbage root with boiling water, take it out and let it cool, tear off the tendon skin, change the knife and cut it into pieces, and add salt and monosodium glutamate for pickling;

4. Pour the oil in a pot, stir-fry the cabbage, remove it, put it on a plate with steamed monkey mushrooms, add a little chicken soup to the pot, add salt, and thicken the water and starch in the dish.

Features: light and refreshing, rich in nutrition.