"Vegetable heart" in Guangdong belongs to the main vegetable, can be seen all year round, in Guangdong this side is really too ordinary, the top of the vegetable heart blooms a cluster of golden yellow flowers.
Don't look at the heart of the vegetables all year round, but the only season that really eats the hearts of the vegetables is winter. Winter hearts are the best, because in the early morning of winter, the leaves of vegetables are covered with a layer of transparent frost flowers. We all know that the frosted, the damaged greens are particularly delicious, especially the heart of the dish, emerald green, fresh and tender, eat with a sweet taste, delicious.
In the food capital of Guangzhou, a plate of raw stir-fried vegetable hearts can become a shop's signature dish, and when you travel to Guangzhou, you do not eat a dish of vegetable hearts, you are in vain.
How to fry a good dish at home? First of all, the selection of materials should be exquisite.
The most tender and delicious time for vegetable hearts is in autumn and winter, pick the kind of vegetable hearts with angular stems, that is to say, the stems are irregular but good, and the round stems are second-class. If you buy a second-class product, you have to consume more waste, use your hand to know the tenderness of the dish, and all the parts that cannot be broken, do not because they are too old, and the taste is not good, and the slag is slagged.
How to divide the overnight dish.
It is said that the heart of the dish is also divided into three, six, nine, etc., why do the hearts I buy in the supermarket are all overnight hearts? There's no crisp texture, let alone tenderness.
Could it be that I don't pick the heart of the dish? In the past, "Caixin" was most afraid of overnight, which was because of its high sugar content. Because the isolation of vegetables will be bitter, eating and slag.
So what's so special about overnight hearts? How should you tell if it's an overnight "vegetable heart"?
It is very simple to look at the cut surface of the stem, if there is a white circle in the middle of the stem, it must be an overnight dish, so many of us buy vegetable hearts, we will always pick up and look at the incision of the stem to choose.
If you buy too many hearts, you have to keep them for the next day to eat, what methods do you use to maintain the tenderness of the hearts?
If you can't finish frying the day, you need to save it until the next day to eat, just pick the "cauliflower" of the heart of the dish, and then put it in the refrigerator to refrigerate, so that you can avoid the heart attack of the dish, becoming bitter, and slagging. Because I didn't get the cooking heart on the day, I was most afraid of having a vegetable heart.
The best way to eat the dish is to stir-fry and sauté raw. Wash the hearts of the vegetables, then put an appropriate amount of oil into the hot iron pot, and when the oil smokes lightly, put the hearts of the vegetables. Then put the appropriate amount of salt, sugar, MONOS and then stir-fry, dozens of seconds can be out of the pot, this heat, time to control, a little delay, the heart of the dish will grow old immediately.
It can also be fried with lard residue, and the meaty lard residue can activate the vegetarian vegetable heart, and the two are cooked with a high fire, and the aroma is overflowing at once. After the dish is fried, I can see that the strips are even, verdant, and the oil is smooth and shiny. Take a bite, it is extremely sweet and tender.