Since ancient times, cabbage has been the leading player on the chinese table. Its price is pro-people and available for four seasons, but it holds the promise of unlimited cooking. From the vinegar cabbage in the north to the open cabbage in the south, from the usual stew to the fine work on the banquet table, this simple, plentiful vegetable always repletes with a surprising taste. Today we're here to explore the 12 classics of cabbage, cold and hot, and we're all cooking。
**i. Cool mix: a refreshing summer saviour**
1. ** old beijing mustard **
• scratches to cut the inch of the water quickly pass the ice water, with mustard sauce, sugar, rice vinegar and salt in a paste and layered into the cabbage for two hours. Sniffing mustards and cabbages collide in a strange collision are the perfect little dishes to awaken wine。
2. ** korean cabbage (simplified version)**
Scratch the cabbage, which is made of rough salt and dried up after an hour. A mix of korean chili powder, fish troughs, garlic mashed, ginger paste and apple silk is added to the squirming freezer. It will be available in 24 hours, and the spicy spicy juicy rice will be excellent。
3. **message cabbage**
Chosen yellow cabbage with green leaves and tweezed with two or eight sauces (sesame sauce and peanut butter 2:8), vinegar, honey and pepper sauce, and fried peanuts. The fragrance of nuts and the sweetness of cabbage reinforce。
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4. ** jealous cabbage (the northern classic)**
The hot pot is hot and dry, and the next five fragrances come out of the fat, and they're going to rip the cabbage in their hand. The fragrance of the porcelain sprouts along the pan and finally the water starch. The sour-sniffed taste is the most agitating。
5. **crab cabbage (cangnambe)**
A large cabbage slices the bottom of a soft mat, with a ginger paste and a corset of crabs, and boiled wine and soup. Scratch it on the cabbage, scrawny mustard. Crab fresh and cabbage sweets have a fresh smell。
6. **boiled cabbage (kawazu practice)**
The cabbage helps to cut out the oil and makes a different pot of casserole soybean sauce, with gravy, garlic scabs and cabbage, and with powdered powder and peppers. The continuous temperature-preservation properties of the cast iron pan allow the spicy and fresh fragrance layer to permeate。
** iii. Cooking: the taste of warm body and body**
7. **breed tofu (vegetal classics)**
The casserole is covered with cabbage, frozen tofu and bubble-haired mushrooms, and is served with soybean soup and screeching fire for 20 minutes. And soak up in front of the pot, soak up the tofu hole, fill up the soup, and the cabbage is soft and not rotten, and tastes like food。
8.** chestnut cabbage (clementine evolution)**
Crucified chestnuts are burned with cabbage heart, with chicken soup to sour juice, and ham silk. The sweetness of chestnuts and the tenderness of cabbage create an export sense level that is particularly suitable for the elderly and children。
9. **sauerkraut (north-east luxurious pie)**
The pickled chords and chords, blood intestines and stew are added to the eight horns and the big stuff is slow to murmur for an hour. It's sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour。
** iv. Creative: breaking the traditional taste experience**
10.** cabbage rolls (in italian integration)**
The whole cabbage is softly covered with fragrances of chicken, carrots and fragrance, and is veggied for 15 minutes with high soup. With ketchup sauce, the western and central zhejiang model is suitable for a meal。
11. **shrimp slurry (broad tea)**
The cabbage chopped and squeezed the water, mixed shrimp mud, fat pellets and horseshoes, and covered the dumpling skin with steam for eight minutes. The translucent skins are about to come out of emeralds, and red vinegar is more beautiful。
12. **cheese cabbage (western approach)**
Creamed cabbage with cream and white sauce, covered with masuriara cheese to yellow. Rassy's cheese and milk sauce are wrapped in beets, which subverts your knowledge of traditional vegetable practices。
**cooking wisdom:**
1. **script selection**: a hotly scrawny leaf, with yellow cabbage made from shandong, and a cooling with dolls。
2. ** pre-treatment techniques**: a small amount of oil can be kept green while fast-drinking water is used; heavy weight pressure is easier to eat when salted。
3. **maximized nutrition**: outer green leaves are rich in carrots and vegetable heart vitamin c, and it is recommended that cooking be differentiated between different parts。
This ordinary vegetable continues to be loved for its millennia because of its inclusiveness and the plasticity of its “light and true taste”. Whether it's a bowl of hot soup when the snow and snow return, or a nice meal, cabbage always warms our stomachs and memories in the most appropriate gesture. The next time you face a pile of cabbage in the market, you can try these ways to make the usual foods glow。
