Cantonese cabbage is a common vegetable in the south. Cantonese cabbage is also called "taro lotus", "taro seedling" and "green peel leaf". This vegetable is a wild vegetable that mostly grows in autumn. The time to market is also concentrated in autumn. The main producing areas in my country are Hunan, Jiangxi, Guangdong, Guangxi, etc.

What is Guangcai?

Guangcai, the scientific name is "Ye Yongyu", aliases: "Taro Lotus", "Taro Miao", "Green Skin Leaf", "Single Skin Leaf" ", mainly produced in Guizhou, Hunan, Jiangxi, Guangdong, Guangxi and other places. It is a perennial wild vegetable. The stems and leaves growing on the ground are edible. It is mostly available in autumn and is relatively common in southern my country.

What does Guangcai look like?

The plant height of Guangcai can reach 1.2m. There are bulbs underground. The petioles and veins are purple and black, which is very eye-catching. The flowers of Guangcai are spathes. , taro is edible, with thick tubers and several small lateral bulbs, obovate in shape, with petioles on them.

How to make Cantonese cabbage

1. Cold salad

First, wash the cabbage sum and pack it for later use. Pour an appropriate amount of light soy sauce and 2-2 garlic into the bowl. 3 pieces, cut into minced garlic, put in a bowl and set aside. Add a little salt to the pot, add an appropriate amount of water to boil, add the washed cabbage, put the burned cabbage into a plate, add in the pot Heat a little oil over high heat, pour the hot oil into the bowl with minced garlic, and finally, sprinkle the mixed sauce.

2. Stir-fried pork with Cantonese vegetables

Cut the pork belly, put a small amount of oil in the pot, pour the meat into the pot, stir-fry over low heat until the pork oil comes out, then turn to high heat, continue Fry the pork until the oil is almost released, and then pack the lard! Then add star anise, cinnamon, cumin, shallots, salt, sugar and some Zhuhou sauce. Continue to stir-fry until fragrant, then add dark soy sauce, pour in cooking wine, about a small glass, add water to cover the noodles, and bring to a boil over high heat. Then simmer over low heat until the water dries up.

Effects and functions of Cantonese vegetables

Cantonese vegetables are rich in protein, carbohydrates, calcium, iron, phosphorus, carotene, niacin, vitamins and other nutrients. It is a A relatively healthy green food. Eating more can supplement the trace elements needed by the human body, etc.