After winter, radish and cabbage have gradually become the protagonists of the vegetable market, not to mention the varieties of green radish, white radish, and carrot, only from the number of overriding advantages to dominate. But pay a little attention, the vegetable baskets in the streets and alleys are filled with a green wild vegetable one by one. Chestnut herb, commonly known as ground vegetable, alias grass, protective grass, pillow grass, plants grow on the ground, rosette-like, leaf pinnate split, edges are missing or serrated, old will smoke white flowers. Nowadays, in the fields and vegetable gardens in the countryside, the shadow of the cabbage can be seen everywhere, it grows close to the surface, the roots are very thin, but it is firmly rooted in the soil, and it needs to be fully excavated with the help of tools. When I was a child, in order to improve my life, I often went to dig up cabbage and came back to make dumplings, so I also enjoyed the fun of finding cabbage in the field. It is a hardy vegetable, and the ancient medical book "Catalogue of Famous Doctors" says that it is "sweet and warm and non-toxic, and spleen and water", and the "Compendium of Materia Medica" has the saying of "bright eyes and stomach". It can be eaten in a variety of ways, it can be stewed, boiled, fried, cooked, and can also be stuffed. Most wild vegetables have a bitter taste, as do cabbage. However, the tender cabbage that has just grown out of the ground has a faint sweetness and fragrance, and it exudes an intoxicating spring breath, which is a hint of spring in winter. In fact, the most difficult thing to eat is not to dig, but to clean and wash the process. If you want to eat clean and eat comfortably, you must remove the dead leaves and dead leaves one by one, remove the tough roots, soak the cabbage in clean water, let the sediment settle, and repeat it several times until the water for washing the vegetables becomes clear, and you can eat as much as you want. The simplest way to eat, may be cold mixing, the cabbage blanched, as much strength as can be made, the cabbage is wrung out and chopped, can eat the most original taste of the cabbage. If you want to taste more abundant, then take a few native eggs, let the egg liquid and the cabbage be fully stirred, add condiments, and then let the cabbage into the pot to go through two courses of oil and fire, and when the egg liquid on both sides solidifies, it is done. A simple cabbage omelette is definitely a favorite in the world, soft and sticky, fragrant, and has the taste of all year round. Winter comes and smells of cabbage, that is the smell of the season, that is the taste of time, but also the taste of winter that makes people return to spring!
By the Lord who loves to cook
1000 g of cabbage
Salt to taste
6 eggs
8 shrimp
One scoop of pepper
Sesame oil to taste
1, fresh cabbage to remove the old leaves and yellow leaves, the roots as far as possible, wash; be sure to soak the cabbage in water for a while, easy to clean
2, the water in the pot boiled, add a small amount of salt, pour in the cabbage, blanch for more than ten seconds (I generally control within half a minute of the second fishing out), must not be too long, fished out into cool water, thoroughly cool after squeezing the water
3: Chop the squeezed water chestnuts, add shallot oil (put more oil in the pot, add green onions, onions, coriander, ginger, low heat and slow fry all the ingredients to turn yellow, it is onion oil), sesame oil, stir well, add a small amount of oyster sauce, salt, white pepper, thirteen spices
4, fry the eggs in oil and mash, peel the shrimp shell to take the shrimp line, wash and chop into the cabbage, stir the cabbage, eggs and shrimp thoroughly
5, and noodles, roll out the dumpling skin, wrap the dumplings, boil the dumplings, eat
6, open to eat, I hope you three winter warm, spring is not cold!
When scalding the cabbage, add a small amount of salt to the pot to ensure that the color of the cabbage is emerald green
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