March is the peak season of the post-postponement vegetables, the vegetable field grows a green, the price of vegetables is very cheap. I bought a catty at a vegetable stall selling for 2 yuan a catty, and the boss's wife also sent a few green onions along with it. The Chinese feminine cabbage looks a lot like Chinese cabbage, because it is often mistaken for Chinese cabbage. The name of the dish is very strange, what does it have to do with pigs? It turns out that in the hard times of the past, this vegetable was often fed to pigs because of its high yield. When I was a child, my grandmother planted a lot of vegetables in her family's vegetable patch, and casually sprinkled the seeds of Chinese cabbage into the soil, even without fertilizer, Chinese cabbage will grow very fast, and the yield is very good, without growing insects. Grandma said that the plant is more wild than the wild vegetables and has a stronger growing power. In the morning and evening, Grandma would take a big bundle of postfixed mustard greens and chop it up, then pour it into the leftover rice or rice bran and mix it evenly, and then use it to feed the pigs and chickens, which is very nutritious. In addition to feeding pigs, people also eat it. However, the general public will not like the taste of the postfixed mustard greens, the leaves are a bit astringent, while the stalks are sweet and refreshing. However, my grandmother was fond of the pig food, and from time to time, she would give her family a big plate of fried, but also used to entertain guests, saying that it is a rare green and healthy food.

The northern partner told me: "In their hometown, this kind of pork dish is called cowhide vegetable (thick skin vegetable), when I was a child, especially hate its earthy flavor. Now it is said to eat more can lose weight, also reluctantly eat used to." What? This vegetable pigs eat to grow fat, people eat to lose weight? It's an amazing thing, haha.

The cowhide vegetable although there is an earthy flavor, but does not prevent the regional foodies to make it into a gourmet food, there are cold mixed cowhide vegetable, pig vegetables wrapped in glutinous rice, fish thick skin vegetable, cowhide vegetable steamed pork, cowhide vegetable roasted tender beard beans, lard residue fried pig feminine vegetable, pig intestines stewed cowhide vegetable, and so on. Today I share a home cooking cowhide vegetable practice, by popping garlic or ginger to remove the fishy, into the cowhide vegetables stir-fried, and then add fermented bean curd (or edamame) and soy sauce seasoning and freshness, the finished product is flavorful rice, eat up the taste is very refreshing.

Stir-frying cowpeas with fermented bean curd

Materials: 1 catty of cowpeas, 4 cloves of garlic, 4 pieces of fermented bean curd (spicy), moderate amount of special fresh soy sauce, cooking oil

Wash the cowpeas and cut them into julienne strips, and open up the green leafy part and the stalks. Because of this different parts of the leaves, frying time is different. Vegetable stalks thicker than the green leaf part, if the green leaf and stalks together in the pot, when the stalks fried, the green leaf part of the fried overcooked. This is not only bad nutrition, the color is not good.

Moderate amount of oil to burst garlic. Guangdong people fry vegetables like to put garlic. You can also put some ginger, both deodorization, but also fresh.

Pour in the stalks, stir-fry over high heat until broken, then pour in the remaining leaves and stir-fry for a few moments.

Take a suitable amount of curd and mash it, pour it into the pot and stir fry. I used spicy curd this time, take 4 pieces of curd, crush it with a spoon and pour it into the pan. You can use regular curd, which is more suited to the tastes of the Guangdong and Guangxi regions, but I think this spicy curd is also unique, and I liked it once I tried it.