What kind of mustard vegetable do we often eat?

The pickled mustard we often eat is made from the pickled rhizome of a variety called "mustard". This mustard has a thick rhizome and is also commonly known as "rutabagas" (pictures can be found on 'Baidu' as seen in).

By the way, let’s talk about “Gai Cai”. Gaicai is a variant of "mustard" with a long history. It specifically refers to the southern Gaicai with large leaves, thick veins and wrinkled leaves. Gaicai is not a precious vegetable, and its value is low. However, it is widely cultivated in the Jiangnan area, as well as in other places such as Guangdong and Fujian because it is frost-resistant, resistant to barrenness, grows regardless of location, is easy to grow and obtain, and is easy to preserve. It is also widely cultivated in China, Sichuan, etc. . . Rapeseed seeds are extremely small. After sowing, they require almost no fertilizer and no special care. Soon after they are planted, they will become lush and green.

In southern Fujian, people often regard Gaicai as "everlasting lettuce", and it is an indispensable offering during New Year's Eve sacrifices. There is even a custom of eating Gai Cai at home on the first day of the Lunar New Year. In addition to its meaning of enduring hardship and hard work, it also has the wish to pray for good luck and longevity. Eating rice dumplings as the first bite of New Year's Eve dinner has become a folk custom and has been followed from generation to generation.

There are many types and ways of eating gai cai.

① The most common type of cabbage used for stir-frying is also called big-leaf cabbage. It looks a bit like Chinese cabbage, but has a thicker root. After peeling, it can be stir-fried with minced garlic or boiled in stock. Or stir-fry shredded pork, stir-fried beef, or stir-fried shrimps, which are all bitter and refreshing, and refreshing to relieve heat; and because the leaves and stems contain a large amount of carotene, they are often used as a good food therapy for improving eyesight, and are used to make soups and stews.

② The mustard green with a thicker rhizome is kohlrabi. Its stems and leaves are very wide and often curled into a ball shape when the temperature is low. It looks like cabbage. It is mainly dried from the stems and then added with salt, pepper, chili, and fennel. Pickled with spices such as licorice and meat powder for several months, it is the pickled mustard we often eat.

③ Small-leaf mustard greens are slender and stretched, close to watercress in shape, with slender stems, hairy leaves and strong spicy flavor. Among them, the leaves are relatively finely chopped and shaped like iris, then mixed with garlic, ginger, salt, chili pepper, Sichuan peppercorns, etc. and marinated for 20 days. This is the famous potherb mustard. It is suitable for soup, stir-fry, and meat stir-fry. It is the most popular pickle. A handsome young man.

④ Another type of leaf mustard is wider, with rough edges as comfortable as tassels, and slightly purple-red edges. It tastes like cabbage and is often canned and sold as a side dish in the United States. It is most suitable for stewing. The meat is often mashed with spinach, added with melted cheese, and used as a dipping sauce for salty and sweet biscuit snacks.

Gai Cai is one of my favorite dishes.