Cold mix hollow cabbage, the taste is crisp and tender, the taste is sweet and sour, and the taste is endless
There is a folk saying called "June cabbage sprouts are better than lard residue". This means that during the sixth and seventh months of the lunar calendar, the bracken is particularly crisp and sweet, and the taste is as crisp and delicious as the lard residue. In particular, the hollow, tender and brittle water stalks are particularly crisp, tender and fragrant.
In the hot and humid season, the vitality of the water is extremely tenacious, just a puddle of paddy field, insert a few sections, and then endlessly crawl open. Although this kind of leafy green vegetable with white branches and pale green leaves is commonplace on every household table, its nutritional content should not be underestimated.
Water chestnut, also known as white bone hollow cabbage, is the most common vegetable in the summer of the southern country, rich in protein, carbohydrates, fat, dietary fiber, carotene, niacin, folic acid, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, as well as calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese and other trace elements. The dietary fiber contained is a combination of pectin, lignin and cellulose, which can quickly expel toxins from the body. Lignin has the effect of killing bacteria and can also expel toxins from the body. From the perspective of traditional Chinese medicine dietary therapy, hollow cabbage tastes sweet and cool, returns to the heart, liver and kidney meridians, and has the effect of clearing heat and cooling blood, nourishing yin and moisturizing dryness, detoxifying and draining the liver.
The cooking of white bone hollow cabbage is mainly stir-fried, and in Chaoshan Province, there is also a technique for cooking white bone hollow cabbage, called cold with water. In general, you can enjoy both kinds of cooking at the same time. First of all, the water stems bought in the market are removed from the hard stems and rotten leaves, washed, and the leaves are plucked by hand, and then the young part of the stems are cut into segments and soaked for a while; Then, peel a few garlic shells and chop them into minced garlic, prepare the sauce, stir-fry the minced garlic in hot oil in a frying pan, add some water and chicken essence, and then put the leaves into the water and stir-fry for a while.
Cool with water bones: when picking water bones, some tender stalk bones will be selected, and after soaking, the oyster sauce, Zhejiang vinegar, sugar and garlic oil are mixed together, put water in the frying pan, add some cooking oil, boil the water after boiling, blanch the spinach stem bones, use a colander to pick up and put them on the plate, drizzle with the processed sauce, and eat. This kind of cold mix water bone, the taste is crisp and tender, the taste is sour and sweet, and the taste is endless.
