In May, Zibai began to go on the market. This kind of refreshing and elegant vegetable is a favorite vegetable in Jiangnan Water Town, but it is the top spot in Suzhou's traditional water eight immortals (zibai, lotus root, cress, mustard, ci mushroom, water lettuce, lettuce, rhombus)!
If you travel to Suzhou, you know that one of the eight water and land city gates in the ancient city of Suzhou is called Fengmen. The so-called "Feng" is actually the root of Zi Bai. Before the Han Dynasty, Zibai only ate its seeds, which is called puma rice. Later, it was cultivated into a vegetable with a fat and white rhizome, tender flesh, slag in the mouth, and a sweet aftertaste. During the Eastern Jin Dynasty, he and lettuce and perch became the three famous dishes in Wuzhong.
In Jiangnan, the two most delicious kinds of zibai are Wuxi's Yanzi, and the other is Suzhou's small wax platform. Wuxi's Yan Zi is thick with many nodular protrusions on the surface, which is not very good-looking, but the flesh is fragrant and delicate. The Suzhou small wax table is very small, the output is not high, short and round like a small mallet. This kind of white can even be eaten as a fruit, and the flesh is particularly firm, sweet and refreshing. Once I met in Kunshan, I asked for a price of 40 pounds, which scared me.
Russet is delicious but not easy to pick. If you pick badly, you are not only old and rough, but you may also have a black heart. I have specifically consulted the relevant senior vegetable farmers, and I have taught you 5 tips to be able to pick your favorite white.
<h1 class="pgc-h-decimal" data-index="01" > look at the color of the white</h1>
The fresh and delicate white skin must be pure white. When exposed to sunlight, it has a warm jade-like feeling. If the lower part of the white is found to be yellow, it means that the fibers of the white have aged.
<h1 class="pgc-h-decimal" data-index="02" > look at the white green shell</h1>
When choosing Zibai, be sure to choose a pale green or tender green shell. At the same time, pinch it with your fingernails, if you feel that the green shell is crisp and tender, it means that this white is good. The darker the color of the green shell, the older the whitening, and naturally it is not recommended to buy.
<h1 class="pgc-h-decimal" data-index="03" > smell the aroma of russet</h1>
Fresh white has a refreshing fragrance. The fresher the aroma, the stronger it becomes. If you smell a pungent taste, it means that nine times out of ten you have been soaked in potion, and you must not buy it.
<h1 class="pgc-h-decimal" data-index="04" > look at the shape of the white</h1>
When choosing Zibai, you must choose to be short and fat, looking like a mallet. Everything that is slender and not well-organized is not something that can be wanted. And the taste of good white is generally small, so if you are not sure, you can try to choose small white.
<h1 class="pgc-h-decimal" data-index="05" > look at the cross-section of Zibai</h1>
The reason why Zibai looks like this is because there is a bacterium "powdery black fungus" that can stimulate the continuous development of its rhizome. However, if it is overdeveloped, a bacterial membrane will appear, resulting in dark spots. So we can ask the greengrocer to cut off a part, and if there is a dark spot, it must not be bought.
These are the 5 tips for choosing Zibai. Zibai is not tolerant of storage, and must be eaten as you buy. Even if it can be stored in the refrigerator for three or four days, it is also greatly reduced in aroma, and the taste is even worse.
There is a famous dish in Gangnam called shrimp stewed russet white. In fact, the method is very simple, fresh white shelling and then cut into hob pieces. After the ginger slices are simmered in a pot with lard, you can pour in the russet and stir-fry. Add a pinch of rock sugar and a little more shrimp soy sauce. Stir-fry a few times and the water will come out. At this time, turn the heat to a low temperature and smoulder for 3 or 5 minutes.
The white is delicate and refreshing, with a fresh aroma of shrimp. Whether it is under rice wine or eating, it is a first-class good dish. Zibai also has good medicinal value, it can nourish the liver, protect the liver, and reduce jaundice. Patients with liver disease at home may wish to eat more. And it is also rich in dietary fiber, with a very good laxative effect, indirectly also played a weight loss effect.
Now that Jiaobai is on the market, you may wish to buy more and try it!
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