MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 95 yellow teeth white

  Chapter 95 Yellow Teeth White

  The question he raised was also what Qin Lan wanted to know very much.

  She couldn't figure it out, how could they drink such a delicious bowl of cabbage tofu soup?

  Hearing the middle-aged man's question, Li Yi smiled slightly, and then asked with a smile: "There are three blessings in Mount Tai, cabbage water and tofu, you must know it?"

   "Yeah! I've heard that phrase since I was a kid."

  The middle-aged man nodded and said: "The Taishan Sanfu Soup I drank since I was a child is made from these three things, but why is it not as delicious as yours?"

   "It's very simple, the answer is on the surface of the riddle."

  Li Yi laughed and made a joke before explaining: "The simpler the dish, the higher the requirements for the ingredients. Similarly, the reason why this soup tastes good is of course because the ingredients I used are good."

   Speaking of this, he paused, glanced at the clean plates on the table, and asked, "How do you feel after eating these plates of tofu?"

"tasty!"

  The son on the opposite side nodded and said, "This tofu fish is the best, it's very tender."

   "I think this dried tofu is really good."

  The middle-aged man pointed to the plate where only the lettuce was left, and said, "This dried tofu has a very strong bean flavor, just like eating bean cakes. The more you chew, the more delicious it is. It is especially suitable for drinking."

   “I like to eat tofu in this soup.”

  The middle-aged woman said with a smile: "The tofu in this soup is very tender and smooth, and the bean flavor is also strong. It is very delicious."

   "Delicious is delicious, but in this soup, I think cabbage is more delicious."

  The middle-aged man picked up a spoonful of cabbage with a spoon: "This cabbage tastes sweet, and it's quite delicious."

   "Can eat."

  Li Yi smiled and praised, and then said with a smile: "This is the yellow-tooth white from Lilou in the western suburbs of Jinmen, the most delicious kind of yellow-bud cabbage."

   "Yellow teeth white?"

  The middle-aged man was puzzled: "Is it a variety of cabbage?"

   "It's actually the color of the leaves."

  Li Yi explained: "When you usually go to the supermarket to buy vegetables, can you see two kinds of cabbage, one with green leaves and one with yellow leaves?"

   "Yes! Yes! Some leaves are green and some are yellow."

  The middle-aged woman nodded and said: "But don't cabbages turn yellow as they go in? After breaking off the green leaves, the inside will be yellow."

   "Yes, the principle is like this."

  Li Yi smiled and said: "Generally, the cabbage on the market is divided into two categories, one is the green leafy cabbage, which is usually called green leafy cabbage, also called green cabbage.

  The other type is yellow leaves, also called yellow cabbage.

   But in fact, these two are cabbage, but the growth time is different.

  Huangbangcai is an early-maturing variety. It is sown in summer and marketed in autumn. It matures after only two months. The chlorophyll content of the leaves is low, so the leaves turn yellow.

  Because the long time is short, the leaves of this yellow cabbage are relatively thin, the meat is tender, the crude fiber is relatively small, the taste is light, and there is a little sweetness.

  After removing all the outer leaves, take out the inner heart, which is the baby dish on the market.

   This kind of yellow cabbage is more suitable for stir-frying, or stewing meat, and it is also very delicious in hot pot.

  The growth cycle of green leafy cabbage is relatively long, at least three months, and it is a late-maturing variety.

  Although it is only one month away, but this month will allow the cabbage to accumulate more chlorophyll and make the leaves green.

   This green vegetable has thicker leaves and more crude fiber, which is more suitable for pickling, making pickles, spicy cabbage, and sour cabbage. "

  Listening to Li Yi's explanation, the middle-aged man suddenly realized: "So that's how it is."

  But the middle-aged woman on the side questioned: "According to what you said, then this yellow cabbage is also very common in the market. It's not that you can't buy it. Why are you selling it so expensive?"

The middle-aged man heard the words and hurriedly smoothed things over: "It's expensive, but it's delicious! Master Li, I also made Sanfu soup with Huangbang cabbage bought in the supermarket, and it was not as good as yours. why?"

  Li Yi didn't care, and said with a smile: "Didn't I just say that? Because I use the yellow tooth white from Li Lou in the western suburbs of Jinmen."

He paused, and patiently explained: "Huangbang cabbage is sown in summer, the temperature is high in summer, and the evaporation of water is also high, so Huangbang cabbage will absorb more water, and make the core grow very compact, allowing the body to The water content is higher to cope with evaporation.

  This results in more moisture in Huangbang cabbage and a crisper taste, but it is not as easy to store as Lvbang cabbage.

  Lvbang cabbage is generally sown in autumn and listed in winter.

  The temperature in autumn is relatively low, and the evaporation is not so high, so the water content of green cabbage is relatively much less, and the core is relatively loose.

The loose core will cause small air chambers to form in the gaps of the cabbage, which will become an insulation layer in winter, making the green cabbage more resistant to storage, and can be eaten even if it is placed outdoors in the cold, and it will be kept in the spring Neither will be bad.

  But Huangbang cabbage has a tight core and a lot of water, so it is more likely to freeze and frostbite in winter.

  So regardless of the south or the north, if you want to store Huangbang cabbage, you must not let Huangbang cabbage freeze.

  The yellow cabbage stored in the north is usually put in the cellar.

  The temperature in the cellar is relatively high, and it can be kept at 10 or 20 degrees above zero in winter, so that the cabbage will not freeze.

   However, the yellow cabbage is full of water, and it is easy to spoil after being picked.

  So in the capital city and Jinmen area, a special method is used to store yellow cabbage, which is to store it in a cellar.

   This is the method recorded in "Compendium of Materia Medica". Simply put, it is to spread a layer of fertilizer in the cellar, such as horse manure, cow dung and other herbivorous livestock manure.

  Then insert the picked Huangbang cabbage into the manure to let it continue to grow.

  With the supply of nutrients, its core will slowly sprout sprouts, full of cabbage heart.

  Because there is no sunlight in the cellar, the sprouts it grows are bright yellow without photosynthesis.

   This kind of yellow-sprout cabbage grown in the cellar is extremely fresh and tender. The petiole is white as ivory, the leaves are bright yellow, and the taste is very sweet. It is the top yellow-sprout cabbage.

   Only the yellow bud cabbage grown in this way can be called Huangyabai. "

  Listening to Li Yi's explanation, everyone present was dumbfounded.

   "There is this kind of cabbage?"

  Middle-aged women feel like they are listening to the Arabian Nights.

  But in the live broadcast room, some viewers from the Jinmen area stood up to prove Li Yi's statement.

"I am from Jinmen. I heard from my dad that some people used to hide cabbage like this in winter. At that time, we all had cellars at home. But now it is convenient to buy vegetables, and there are greenhouses in winter. Fresh vegetables can be bought anytime, anywhere. No one does it anymore.”

"People from Jinmen drifted by, okay, it reminded me of my childhood memories. When I was a child, I went back to my grandma's house and ate this yellow tooth white. Don't mention it! Eat it for me, and I never ate it again. I’ve had such delicious cabbage. I’m wondering why the cabbage doesn’t taste as good as before, it’s because I ate yellow tooth white when I was a child!”

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  (end of this chapter)