Herald Junyu
The thunder shoots turned white
That's it
Summer is here!!!
Li Yu of the Qing Dynasty said that the beauty of vegetable food is one in the Qing Dynasty and the other in the clean. Zibai is beautiful.
Although pantang wuxiu's zibai has long disappeared in pantang, the white that grows on the edge of lakes in Jiangsu and Yunnan absorbs the brilliance of the sun, the temperature difference between morning and evening, accumulating a lot of sugar, the body is plump and snow-white, the entrance is tender and slag-free, whether it is braised russet white or zibai fried fat fork, always make you feel refreshing, clear and clear.
<h1 class="pgc-h-arrow-right" data-track="11" > "sick" out of the delicious</h1>
The first time I saw Zibai, it is estimated that many people thought it was a bamboo shoot.
However, the feeling of this "bamboo shoot slice" is a little strange, not as crisp as usual, but a little more chewy.
Say that it is like dried bamboo shoots, they are softer than dried bamboo shoots, especially the central part, but there is a bit of a sponge feeling.
It tastes more like the corn stalks you chewed as a child, and the bagasse that has been sucked up by the sugar juice.
Yunnan people call it "Zi Gua", but this thing is neither a melon nor a bamboo shoot, but a "diseased" plant stalk - Zi Bai.
To say russet, we must first talk about cocooning.
For most people, the word 菰 is a completely strange word, and as for what it is, it is even more difficult.
In fact, zigzag is the expanded stem of the spp., and it is a deformed stem. Like many grasses, the shape of the spp. is inconspicuous. These plants that grow in paddy fields are like clumps of rice, only longer and denser than the leaves of rice.
Their living areas are spread throughout the north and south of the great river, heilongjiang, Jilin, Liaoning, Inner Mongolia, Hebei, Gansu, Shaanxi, Sichuan, Hubei, Hunan, Jiangxi, Fujian, Guangdong, Taiwan and other places in the paddy fields and swamps.
It is said that in those years, it was a food crop that could sit on an equal footing with the "five grains". In the gathering era and the early days of agricultural development, the grain of the spp., the rice (Hudiao rice), once appeared as an important grain.
<h1 class="pgc-h-arrow-right" data-track="11" > Yunnan Zibai flew into the homes of the people</h1>
In any case, Zibai is a good vegetable, especially the fresh Zibai has a lot of sugar and amino acids, making Zibai have a unique sweet taste.
Nowadays, Zibai is favored by quite a few people because of its unique delicious and health deficiency characteristics, and is known as "water ginseng".
Moreover, medical russet can clear damp heat, detoxify, prolactin, and can diuretic and thirst- In the "Compendium of Materia Medica", it is recorded that "spring raw white grass is like a bamboo shoot, that is, a sycamore", which is cold and sweet, and has the effect of removing heat, relieving drunkenness, facilitating urination, and prolactination.
Although the white is good, everyone should also eat it reasonably and correctly according to their own physical condition.
Sliced white, garlic cloves, sautéed or stir-fried with sliced meat are all delicious dishes. In the past, one of the five shows of Pantang in Guangzhou had a place for Zibai.
However, today, Zibai has long disappeared in Pantang. However, on the edge of the plateau lakes in Yunnan, Zibai is produced in batches.
It is understood that at present, in the overall output of Zibai in China, Yunnan accounts for a large proportion, and its quality is also one of the best, after all, the climate and geographical location of Yunnan are quite suitable for the growth of various types of vegetables, so this kind of Yunnan plateau Zibai is of good quality and high quantity, and it is naturally well-founded.
According to the reporter's visit, the price of half a kilogram of meat and vegetable markets such as Wansongyuan Market, Xinjiao Comprehensive Market, Guiyuan Farmers' Market, Yankou Meat and Vegetable Market, Dongshan Meat and Vegetable Market, and West District Meat and Vegetable Market is generally around eight or nine yuan, which is relatively high. However, with the large number of russets listed in the later period, the price will also go down accordingly.
<h1 class="pgc-h-arrow-right" data-track="11" > three layers of taste can be adjusted</h1>
People eat russet white, and they can always make three different tastes according to their own tastes.
Cold sauce white
People who like light, often slice or shred the white, directly to the boiling water, and then mixed with sesame oil, eat it is refreshing and tender, the aftertaste is sweet, the most natural.
ingredient:
500 g of white coconut, sesame oil, salt or soy sauce to taste.
method:
1, cut off the outer skin of the white, cut off the old root, wash and cut it in half, and pat it slightly with the back of the knife to make its texture soft;
2: Blanch the water for about 1 minute, drain it, then cut it into thin strips with a knife and put it on a plate;
3: Add sesame oil, salt or soy sauce and mix well.
Stir-fried shredded meat
In the "Suiyuan Food List", it was said: "Stir-fried meat with white sauce, fried chicken is ok." Cut into whole pieces, especially the sauce and vinegar. Simmering meat is also good. Slices must be sliced, in inches. ”
The shredded meat is the most fragrant and mellow, and it is a good summer meal.
200 grams of russet white, 80 grams of pork, 2 green peppers, 3 grams of salt, 3 grams of cooking wine, 3 grams of starch.
1. Wash the white russet, pork and green pepper and cut them into strips, and then blanch the white and set aside;
2, shredded meat mix 1g salt, cooking wine and 3g starch and set aside;
3: Heat the pot, heat the oil, add the shredded meat and green pepper and stir-fry until seven ripe;
4: Add the white silk and stir-fry until cooked, add 2 grams of salt to taste and mix well before coming out of the pot.
Oil stewed white
Heavy tasters will also treat the white with a hob, heavy oil red stew, eat thick but left fresh, under the delicate taste is sticky and delicious.
300 grams of white russet, 1 gram of garlic, 1 gram of cooking wine, 2 grams of oyster sauce, 1 gram of dark soy sauce, a small amount of sugar.
1, remove the tail leaves and older parts, wash and cut the hob block and blanch the water for 1 minute, drain the water and set aside;
2: Heat the pot, pour oil and fry the pesto, pour the cut white cubes into the pot and fry until the white water is dried;
3: Finally, add oyster sauce, soy sauce, cooking wine, sugar and stir-fry evenly.
<h1 class="pgc-h-arrow-right" data-track="11" > tricks</h1>
Regardless of the cooking method, when dealing with the white, it is recommended to blanch the water. This is because the oxalic acid content of zibace is higher. However, the time of boiling water should not be too long, too long will eliminate the nutrition of whiteness, generally in about a minute.
When choosing the white, try to choose the surface that looks smooth and straight, and the top is not too green, so that the white is more tender.
In addition, sometimes there are some small black spots after the white is cut, which also means that it is not so tender, but it does not affect the consumption, and it is also good for the body. These small black spots are powdery mildews, which inhibit osteoporosis and delay bone aging.
Topic of the day
How do you usually eat russet?
Graphic | Guangdong Culture and Food Herald Rong Media reporters Gong Zhinan and Wang Linjing
Some of the image sources are | Integrated network
Edit & Layout | Guangdong Culture and Food Herald Rong Media Editor Mou Nan