Homemade cabbage with heart blue(xin lan shou zhi si fang cai mei ji shou si bao cai hua hua nian dai wu nai de lao jiang you )

Homemade cabbage with heart blue

Introduction:

"The classic vegetables in Hunan cuisine are hand shredded cabbage, Youxian Xianggan, fried chili preserved eggs, fried eggplant with long beans Among them, the heart blue likes the hand to tear the cabbage most, fresh crisp delicious, approachable. I don't know when, Meiji cuisine was added to Hunan cuisine. For a time, Meiji cuisine became popular in Xiaoxiang. From then on, hand shredded cabbage developed into Meiji cabbage. The taste was more delicious and overbearing, and the price rose from a few yuan to eighteen or twenty yuan. Meiji cuisine sounds very mysterious. In fact, it's just that meijixian, a high-end product of soy sauce, is used in traditional cooking methods. There are not many changes, but it makes a common Hunan cuisine step into the ranks of the middle class, ha ha. Soy sauce, a great invention of Chinese in the field of cooking, has been accumulated over thousands of years, concentrated in the deep and thick essence of the sauce, with its inner color and deep color, and its color is dark, fresh and salty. Nowadays, the most common categories of soy sauce are Li Xinzhen and Laojin. Not to mention so many seasoning brands all over the country, such as steamed fish, braised in brown sauce, soy sauce, fat flavor, brine, original juice, toudaoxian It's all over the place. It's all over the place. In fact, soy sauce is very simple. According to the technology, it's only brewing and preparation. According to the color, it's only old soy sauce and raw soy sauce. According to the content of amino acid phthalein nitrogen, it's only one, two, three grades. It doesn't have too much huahuachang. The old simplicity is the true color of soy sauce. What we want is a mouthful of rich soy sauce flavor and fresh soy sauce. Unfortunately, in this restless age, even the old soy sauce can not escape the fate, step on the soy sauce jar, head rain hat, clumsily dancing with the old body, trying to enter the upper class society. People depend on their clothes and horses depend on their saddles. Let's name them first. They are too rustic. We have to choose a foreign name, so we have Jinzhen. Our old friend Nestle is even more clever. We call it "Maggi" and step into the ranks of sea turtles. In fact, it's just a fake foreign devil. The name is foreign, we have to have matching clothes, so the bottle becomes slender, and the label becomes colorful. And so on, as if this has married into the rich, to the world. Even Nestle, who is extremely foreign, has to "lower his stature" and add a few Chinese words "maggi seasoning" to "maggi seasoning". It is not necessary to "break the arm of a strong man" to destroy his worth, otherwise no one will pay attention to him. This era is too flashy, no packaging, you only have a narrow living space. In fact, Xinlan's favorite soy sauce is longpai soy sauce from Xiangtan, Hunan Province. It's really original, authentic and fragrant. When I was a child, my aunt's drawing net factory was opposite to longpai's brewing field. The row of rustic soy sauce vats, the bamboo hat with wind and rain on the top, and the refreshing smell of Douchi were the initial recognition of Xinlan for soy sauce. The Double Dragons hovering on the silver and black labels and the plain plastic sealed straight glass bottle are the pure memory of heart blue for the original flavor. Unfortunately, in this flashy era, the dragon brand, which adheres to tradition and stands still, has gradually declined and is far behind by new fashion brands. Even in Hunan, it is difficult to have a foothold. The shelves of the grocery store in the supermarket are full of Li Jinji, haitianjiajia and others. The dragon brand is squeezed in an inconspicuous corner, covered with dust and secretly hurt. Perhaps one day in the near future, the rustic but full of Maotai flavor dragon brand will have no choice but to withdraw from the stage of history. The rolling wheel of market economy will crush the rotten Maotai flavor and bury it under the loess. However, years will remember the dragon card, he will still remain in the memory of some people. In our usual fancy packaging, in the increasingly commercialized taste of the tip of our tongue, the cup is empty and the basin is clean. Deep in our soul, the original smell of soy sauce will always linger and endure aftertaste. Farewell, dragon card, farewell, memory, farewell, that unforgettable taste. It's not that Xinlan wants to abandon you, it's that this flower age can no longer accommodate the innocence without flowery intestines, so let Xinlan worship you in the heart and leave you in the soul forever. Today, please let Xinlan cook Meiji cabbage with Meiji fresh, which is no longer hand torn cabbage, sing you a sad Elegy and send you innocence on the road. The heart blue of Chu people is gloomy to accept a pen

Production steps:

Step 1: remove the old roots of cabbage, break them apart in turn, soak them in light salt water for 15 minutes, and wash them for use

Step 2: tear the cleaned flat cabbage into large pieces, and put the stems and leaves separately

Step 3: slice the pork, shred the ginger, cut the dried chilli and set aside

Step 4: take the oil from the pan, add shredded ginger and dried pepper, and stir in the fire

Step 5: cut pork slices and stir out the fat

Step 6: lay down the stem of cabbage, turn to high heat and stir fry until slightly weak

Step 7: pack the vegetable leaves, pour in bright oil and stir fry for 2 minutes

Step 8: steam fish, soy sauce, meijixian, homemade monosodium glutamate and salt, stir fry until the leaves and stems of the cabbage are weak, then take off

Materials required:

Plain cabbage: 400g

Pork: 10g

Ginger: moderate

Dry pepper: right amount

Lard: 4G

MSG: 2G

Steamed fish and soy sauce: 2ml

Meijixian: 2ml

Salt: 2G

Notice: because of the growth structure, flat cabbage must be soaked and cleaned with light salt water after breaking off. 2. Stir fry the stem and then the leaves of flat cabbage. 3. Flat cabbage is hard to taste, so it must be stir fried with enough oil first, and then seasoned. 4. The secret of flat cabbage: big fire, frequent turning, enough oil and water. 5. When frying, use a frying spoon and spatula to smash flat cabbage, so that its fiber breaks, which can speed up its maturity Taste more deeply

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Mei Ji Shou Si Bao Cai Hua Hua Nian Dai Wu Nai De Lao Jiang You