Because the stem is hollow, it is called "hollow cabbage", in fact, people's original name is "cabbage", and some places are also called steel pipe vegetables, bamboo leaf vegetables and so on. If you've ever seen a whole plant of hollow cabbage, it resembles the stems and leaves of sweet potatoes and morning glory because they belong to close relatives. But there is a little difference, sweet potatoes belong to imported products, while chinese cabbage is native to China, which is mainly distributed in the south of the Yangtze River.
It is one of the main vegetables in summer and autumn, and because it is first planted in the south, it is loved by southerners. In the early years of the northern region, this vegetable was not available, and it was not until the end of the 1960s that some northern vegetable markets slowly appeared as a cabbage. Now with the development of planting technology, cabbage has long become a home-cooked vegetable, and it is sold in markets across the country.
The nutrition of bracken is very good, especially the potassium content, up to 240mg/100g, which has a good help in lowering blood pressure. In addition, its calcium content is also very high, more than 12 times that of tomatoes, and its vitamins are higher than those of ordinary vegetables. The chlorophyll contained in it also protects teeth and moisturizes the skin. There are many ways to eat cabbage, shabu-shabu, stir-fried or cold mix are very good. And the cabbage is also a seasonal vegetable before and after the summer, which is very suitable for seasonal consumption.
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Ingredients required: Hollow cabbage, chives, garlic, dried chili peppers, ginger, peppercorns
Seasoning: Soy sauce, sugar, salt
(1): Hollow cabbage is washed and cut into long segments, it is best to pick tender when buying, and it is not too coarse, or the taste is not very good.
(2): Boil water in a pot, add a spoonful of salt and a little cooking oil after the water is boiled, then blanch the washed hollow cabbage for 1 minute, remove it and put it in ice water to stabilize the color.
(3): Prepare the other ingredients, mince the chives, pat the garlic flattened, shred the ginger and dried chili peppers (not too much).
(4): Adjust the sauce, prepare a large bowl, add soy sauce and sugar to the bowl and stir well (the specific amount is determined according to the number of hollow cabbage).
(5): Make cooking oil, heat the oil (slightly more), heat the oil at 50% heat, add minced garlic, minced green onion, ginger shredded, dried chili pepper and a small amount of peppercorns to fry out the aroma and turn off the heat.
(6): Wait for the oil to cool down and pour it into the sauce bowl prepared in step 4 and mix well.
(7): Finally, dry the hollow cabbage and plate it, drizzle with the prepared seasoning sauce and mix well to enjoy the delicious taste!
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Hollow cabbage contains oxalic acid, must be blanched before eating; hollow cabbage must be bought tender, and can not be too coarse, or not when blanched water can not be cooked at the same time as the leaves; hollow cabbage blanched water must wait for the water to boil after the pot, cold water under the pot, wait for the water to boil after the hollow cabbage will turn black; after the oil is done, turn off the heat for half a minute and then pour into the sauce bowl, can not wait for the cold and then pour, so that the aroma will be halved.
There are many people who say that it is a "cramped dish" and cannot be eaten more, which may be related to the oxalic acid it contains, but this claim has not been scientifically proven.
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