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Talking about winter vegetables

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Potherb mustard, also called potherb mustard, is a kind of mustard.

In northern China, its stems and leaves are used to make kimchi with the same name. Preserved wild vegetables remain dark green in color and can be used for frying meat and stewing tofu. Pickled and dried are also called plum vegetables.

Mustard is a mustard species of Brassica in Cruciferae and a variety of tillering mustard. There are many aliases for potherb mustard in Jiangsu and Zhejiang, and potherb mustard in Hubei, Hunan. It is an important vegetable widely cultivated in the Yangtze River valley in winter and spring in China, and it is edible with petioles and leaves.

Pickled mustard tuber is a common pickled vegetable, which can be used as an ingredient in cooking or eaten directly, especially for breakfast, with porridge or noodles. The raw material of mustard tuber is stem mustard, which is as big as a boxer. When eating, it is usually shredded. The famous mustard tuber producing areas are Fuling in Chongqing and Ningbo in Zhejiang.

Mustard mustard tuber was first seen in Fuling, Sichuan, China in 1898, and was called "Fuling mustard tuber".

The raw material of mustard tuber is a kind of fat and tender tuberous mustard tuber. Fresh vegetable heads can also be used as side dishes, fried meat or soup, but they are more used for pickling. Pickle heads are pressed to remove some water. Zhacai got its name from this. Then add salt and more than ten kinds of spices and seasonings (dried Chili powder, pepper, fennel, Amomum villosum, pepper, kaempferol, licorice, cinnamon, liquor, etc. ), put in a jar, sealed and stored in a cool place. The mustard tuber in the jar is fermented with alcohol and then with lactic acid under the condition of being isolated from the air, which produces a special sour taste and fragrance and becomes a commercially available mustard tuber.

Winter vegetable is one of the traditional pickles in China, with Chinese cabbage, salt water and garlic as the main raw materials. Tianjin and Nanchong are the most famous producers. Garlic is also called "meat winter dish", which corresponds to "vegetarian winter dish" without garlic.

It is often used to adjust light dishes, rather than daily consumption like kimchi or sauerkraut. Tianjin winter vegetables 1 kg need 3 kg of cabbage, 3 liang garlic and 2 liang salt. Air-dry and dehydrate Chinese cabbage to about 1 kg, chop, add salt and minced garlic, mix well, and continue to dehydrate to the finished product. Rich in umami ingredients, it is an essential auxiliary material for Tianjin-style wonton and many soups.

Winter dishes. Song Luyou's Miscellaneous Poems on Autumn Nights: "Gardeners grow winter vegetables, and women next door sell autumn tea."

A dish made of pickled cabbage or mustard with seasoning. The second episode of Heroes of Children: "That family looked at the gift list and saw only some Beijing boots, gentlemen, almonds, winter dishes and so on." , reference: * * * & Baidu Encyclopedia,