I always thought that cabbage was a product of spring, but I didn't expect that cabbage could be harvested all year round. However, the winter cabbage is not as hairy and tender green as the spring cabbage, and some are bold and ripe turquoise that resists the cold, so green is so solid and green. Have you tasted this winter mother's taste?
I remember when I was a child, my mother always took me to the field to pick vegetables. But I was stupid enough to discern, and I had to ask my mother to look at it and confirm that it was a cabbage before I put it in the basket. Nowadays, there are fewer and fewer wild cabbages, and the elderly who have their own land at home will collect a handful of cabbage seeds and sprinkle them into the self-reserved land for careful care, but the taste is always inferior to the wild cabbage that grows naturally in the field.
After pruning the old roots and leaves of the cabbage and blanching them in the water, a knife is chopped up, and a smell of field clearness rises. After adding the fatty and lean minced meat, mix well with the appropriate amount of minced green onion and ginger, cooking wine, vegetable oil and fine salt. Mother's secret recipe is to put a little oil residue in the filling to add flavor and two eggs. I'll just make a few simple ravioli tricks. The most favorite package is this kind of yuanbao wonton, one is the simple method of wrapping, the other is the most untrue filling of the package, and the smooth taste in the mouth is also excellent.
The soup that goes with the boiled ravioli can be chosen according to their preferences, and locals generally only use white water with a spoonful of lard and sprinkle some green onions. For a more elaborate point, you can fry an egg skin, cut into strips and put it into the soup with the seaweed. A beautiful cabbage meat ravioli is wrapped up like this...
Correspondent: Song Xiaoshi
Editor: Lina Shen