The baby cabbage hides spring, sour, spicy and spicy, and the deep food method is unique

#秋日生活打卡季#

As the saying goes: "There is spring hidden in baby cabbage, which tastes sour, sour, spicy and spicy." In a small village in the water town of the south of the Yangtze River, there is a well-known home-cooked restaurant, the owner Lao Li is a middle-aged man with a bold personality, and his best dish is "hot and sour baby cabbage". This dish is not only attractive in color, but also unique in taste, sour and spicy, spicy and fresh, which makes people have an endless aftertaste.

One day, a picky gourmand came to Lao Li's restaurant, he looked around, and finally his eyes fell on the "hot and sour baby cabbage" on the menu. "What's so special about this dish?" he asked. Lao Li said with a smile: "This dish is our signature here, it is moderately sour and spicy, and the baby cabbage is tender and juicy, which is guaranteed to make you want to come again after eating." ”

The gourmand was skeptical and ordered the dish. Lao Li's assistant Xiao Zhang snickered on the side, he knew that this dish was Lao Li's proud work. After a while, a plate of sour and spicy baby cabbage with all the color and flavor was served on the table. The gourmand tasted it, his eyes lit up, and he exclaimed, "This taste is really wonderful!" ”

Lao Li smiled smugly on the side, he knew that the secret of this dish lay in his unique seasoning and cooking skills. After the gourmand finished eating, he was still unsatisfied, and he asked Lao Li: "Can you teach me how to make this dish?" Lao Li laughed: "The secret of this dish is not something that can be learned overnight. ”

Description:

Hot and sour baby cabbage, this dish has a profound cultural connotation, it is not only a dish, but also the crystallization of the wisdom of the people of the water towns in the south of the Yangtze River. Its color is a symphony of emerald green and bright red; Its fragrance is a harmony of sour and spicy; Its taste is a perfect blend of fresh and tender; Its meaning is the gentleness and enthusiasm of the water town in the south of the Yangtze River; Its shape is small and exquisite, which makes people love it.

Cooking process:

Ingredients:

• 500 grams of baby cabbage
• 10 grams of dried chili peppers
• Garlic cloves 3 cloves
• Ginger 5 grams
• Vinegar 20 ml
• Salt to taste
• Sugar 5 grams
• Cooking oil to taste

Cooking Steps:

1. Prepare the baby cabbage: Wash the baby cabbage and cut it into palatable sizes. The key to this step is to cut the vegetables with the same thickness of each leaf, so that they can be heated evenly and maintain the taste during cooking.
2. Prepare the ingredients: cut the dried chili pepper into small pieces, slice the garlic cloves, and shred the ginger. The trick in this step is to cut the excipients in a way that is suitable for a quick release of the fragrance.
3. Heat the pan with cold oil: Pour an appropriate amount of cooking oil into the pot, add the dried chili peppers first after the oil is hot, and fry slowly over low heat until fragrant. The trick in this step is to control the heat and avoid the fried peppers.
4. Stir-fry accessories: After the chili pepper is fried until fragrant, add garlic slices and ginger shreds, stir-fry quickly to release the fragrance. The key to this step is speed, and a quick stir-fry will prevent the excipients from scorching.
5. Stir-fry baby cabbage: Pour baby cabbage into the pot and stir-fry quickly over high heat to make the leaves soften quickly. The skill of this step lies in the control of the heat, and the rapid stir-fry on high heat can lock in the moisture and nutrients of the leaves.
6. Seasoning: Add an appropriate amount of vinegar, salt and sugar, stir-fry quickly and evenly so that the seasoning adheres evenly to the baby cabbage. The trick of this step lies in the timing of the seasoning, too early or too late can affect the taste.
7. Serve on the plate: Stir-fry until the baby cabbage is cooked thoroughly, you can taste the taste before taking it out of the pot, adjust it according to your personal taste, and then quickly remove it from the pot and serve it on the plate. The trick of this step lies in the speed of cooking, which can maintain the heat and texture of the dish.

Regional Flavors:

In Jiangnan, hot and sour baby cabbage is commonplace, but in Sichuan, people like to add more chili peppers and peppercorns to make the dish more spicy and fragrant. In Guangdong, people like to add some seafood, such as shrimp or scallops, to make the dish even more delicious. The flavors of each place are different, but what remains constant is the love and pursuit of food.

Cooking Tips:

1. The choice of baby cabbage is important, and fresh baby cabbage tastes better.
2. The choice of vinegar will also affect the taste, and it is recommended to use balsamic vinegar or rice vinegar.
3. When stir-frying baby cabbage, the heat should be high and the speed should be fast to keep the dish crisp and tender.
4. When seasoning, you can put less at first, and then adjust it after tasting the taste.
5. You can add some chopped green onions or coriander before cooking to increase the aroma of the dish.

Popular Science Knowledge:

1. Baby cabbage, also known as miniature Chinese cabbage, is a small type of cabbage with a more tender taste.
2. The sour and spicy taste of baby cabbage can stimulate the appetite and is suitable for eating when there is a loss of appetite.
3. Baby cabbage is rich in vitamins and minerals, making it a healthy vegetable.
4. The history of this dish dates back to ancient times and is a traditional home-cooked dish in the Gangnam region.

Hot and sour baby cabbage is a dish that integrates color, flavor and shape. Its sour and spicy is moderate, baby cabbage is tender and juicy, and it is a rare home-cooked delicacy. Try making this dish at home, not only can you enjoy the fun of cooking, but also taste the authentic Jiangnan flavor.

Question interaction:

1. Which flavor of hot and sour baby cabbage do you prefer? Jiangnan, Sichuan or Cantonese?
2. Do you have any unique cooking tips when making hot and sour baby cabbage?
3. Do you think the freshness of baby cabbage has a big impact on the taste of this dish?
4. Have you ever tried making hot and sour baby cabbage at home? How does it feel?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.