Bamboo shoot fat friends all know it, then have you heard of "high bamboo shoots"? When you see this name, will you subconsciously think of it as a bamboo shoot, but is it really a bamboo shoot?
Zibai is not a bamboo shoot
"High bamboo shoots" is the common name of southerners for zibai, although there is "bamboo shoots" in the name, it looks very similar to bamboo shoots, but it has nothing to do with bamboo shoots!
Bamboo shoots are the young shoots of bamboo and belong to the herbaceous plant, but zibai is an aquatic plant. In this way, they are not even distant relatives, let alone the same thing.
And their temperature requirements are also very different: zibai can not survive in cold and hot environments; bamboo shoots are just the opposite, under the right conditions, bamboo shoots can grow below zero. This point proves even more that Zibai is not a bamboo shoot!
What exactly is Zibai?
"The rice is cooked like a bead." —— (Song) Lu You
Lu You's poem about the rice is exactly the past life of Zibai, which appeared in the Zhou Dynasty and was widely cultivated during the Tang Dynasty, becoming one of the five grains.
Later, the fungus was parasitic by the black powder fungus, and could not flower, and the tip of the stem formed a hypertrophic gall, which was tender and sweet and smooth, edible, and created a jade-like fat white.
Slowly, people discovered the medicinal value of zibai. Eating zi bai can clear heat and detoxify, alleviate edema, and eat an appropriate amount of zi bai for a long time, and can also treat jaundice hepatitis.
In addition to being used as food and medicinal herbs, zibai can also be made into excellent feed, used as a wintering place for fish, and is also a pioneer plant for gudi landmaking. In this way, Zi Bai deserves to be a big treasure!
Versatile cabbage is white
The beauty of russet as a food is that it should be meaty, stir-fried, stir-fried, suitable for soup, can be independently made into dishes, more suitable for any dish, is a veritable "wild dish".
Cold sauce white
Wash and blanch the water, add the appropriate amount of green onion, ginger and garlic, soy sauce and oyster sauce, stir well, pour the sauce on the white, mix well, and you can eat! Fat friends who like to eat cold mixed vegetables can try it.
Stir-fried russet white
Wash and shred the white and green and red peppers, then boil the oil, add the whites, stir-fry over high heat until they are broken, add salt and green and red pepper shreds, stir-fry for another minute or two, and the tender and delicious vegetarian white will come out of the pot!
Tips: There is too much oxalic acid in the white, and it can only be eaten after heat treatment.
So when is the best white? In this quiet Mimi told everyone that the summer white taste is the best, the nutrition is richer, and it is the best time of the year to eat the white.
Seeing this, everyone should not be disappointed, although we can't eat the white in the summer, but we can still have the white in the autumn and winter. Are the fat friends who have never eaten zibai moved? Hurry up and get started!