"Eat ravioli in the house today."
Speaking of eating ravioli
The people of Jiading, the old bottom, understood the spirit
I'm going to eat wontons today!
Chinese cabbage, Jiading native dialect called (xia) dish
It is one of the most popular wild vegetables in spring and autumn
Although called wild vegetables
But most of the market today is artificially cultivated
Wild cabbage is rare
In the concept of the old Jiading people, "picking wild vegetables" is to dig up cabbage. Zhang Juying, a villager who lives in Fanjia Village, Jiading New Town (Malu Town), still maintains the habit of "picking wild vegetables" to make wonton filling, and in her opinion, the artificially cultivated cabbage on the market is far less delicious than the ones she picked in the wild.
Zhang Juying told Xiao Jia that every household in Laodizi has a large piece of self-reserved land, wild cabbage is like a weed, growing arbitrarily among the gaps of crops such as onions and leeks, and now the self-reserved land has been cancelled, and if you want to pick wild cabbage, you have to go to some weedy wasteland to find. In addition, in the cracks in the floor of the house, you can often see the figure of the cabbage, which is usually grown by the seeds brought by the birds.
The upper left "hemp grain" cabbage, the lower right general cabbage
Zhang Juying said that the cabbage in the cracks of the ground is different from our common cabbage, Jiading native dialect calls it "hemp grain" cabbage, the leaves are pinnate and fully split, the taste is more chai, and before filling, you must boil water to go to firewood.
Zhang Juying picked a basket of cabbage and returned home, and her husband Xu Jinming had already boiled a pot of hot water. Subsequently, Xu Jinming mixed the pre-cut meat and fritters into the cabbage in proportion and kept rubbing until the filling became unusually viscous. Xu Jinming said that the meat filling made of wild cabbage is itself very fresh, so there is no need to put MSG when filling.
"I generally use the inner folding method, which is more beautiful, the skin is not easy to disperse, and the filling should be sufficient, and the taste is fuller when bitten." Zhang Juying said that when she was young, neighbors often got together to eat wontons, and she recalled that at that time, the wonton stuffing was full of vegetables, and meat foam was rare. "And the fire of the earth stove makes the umami taste of wild cabbage fully released, making people want to eat it!"
@Jiading's little partner,
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Correspondent: Zhang Sichun
Editors: Wang Anqi, Lu Zebin