What is Chinese cabbage
Chinese cabbage, annual herbs, mustard varieties, mustard leaves with stems pickled, is Chinese cabbage (also known as Xue Li Weng), commonly known as spicy vegetables. The leaves are y lobed with crinkled edges and bright yellow flowers. The stems and leaves are common vegetables, usually pickled and eaten. In northern China, the leaves turn purplish-red in the fall and winter, hence the name "Xue Li Hong". In southern China, it is also mislabeled as "potherb mustard" because it is rare to see "potherb mustard" that turns purple-red. Alias potherb mustard, snow vegetable, spring not old, frost not old, some districts and counties in Chongqing, also known as its fragrant green vegetables. Part of northwestern Hubei is also called La Cai.
What does waxy cabbage look like
The leaves are y lobed, with crinkled edges and bright yellow flowers. The stems and leaves are common vegetables, usually pickled. It is also known as wax lettuce, snow lettuce, spring immortality, frost immortality, floating children's lettuce, collapsed tree lettuce. La Cai is a leafy vegetable in the mustard family, with large, light green leaves, which is pickled with the stems of mustard greens.
What to do with preserved vegetables
Ingredients: 1 yellow croaker (about 400 grams), 200 grams of preserved vegetables, 1 red pepper, 1/2 tablespoon each of green onion, ginger and garlic, 1 tablespoon of cooking wine, a pinch of salt, soy sauce 2 teaspoons of soy sauce, a pinch of chicken, a little half bowl of water
Method:
1. Preserved vegetables are cleaned, and soak in clean water for a while to remove the excess salt. Then squeeze out the water, cut into pieces.
2. Wash the red pepper and cut small circles.
3. Fish clean up, dry water.
4. Pour oil in a flat skillet and heat, then put the fish and fry until golden brown on both sides.
5. Push the fish to one side and use the oil from frying the fish in the pan to pour in the chopped green onion, ginger, garlic and red pepper rings and sauté.
6. Add the chopped preserved vegetables and saute.
7. Add a little salt, soy sauce, cooking wine on high heat.
8. Pour in water, turn to medium-low heat and cook until the soup is slightly dry. (The pot is not big enough, the fried fish will be served, and then another pot of oil, burst incense onion, ginger and garlic, red pepper, wax cabbage end, and then into the fish and seasonings cooked).