Tangchao famous dishes

According to records, a special dish in Hubei was already a famous dish in the Tang Dynasty: cold red cabbage moss.

Red cabbage moss is well known in Hubei, which can be said to be an ordinary vegetable. Basically, from beginning of winter, red cabbage moss began to appear in the market one after another. The colder the winter, the more crisp and tender it is, which can be regarded as a dish to accompany Hubei people all winter.

Red cabbage moss has a long history. According to the "Biological History", "Wuchang specialty red cabbage moss was already a famous dish in the Tang Dynasty." It shows that red cabbage moss has been famous for thousands of years. 1907, Xu Yuhua's "Local Geography of Hubei" contains: "The coal in the saddle, the vegetables in Baotong Temple, and the carp in the yellow stork head are all dominant." Although red cabbage moss is a common vegetable, it can be compared with coal in saddle and carp in yellow head, and its value is extraordinary.

At present, red cabbage moss is mostly produced near Hongshan, Wuhan, and it is more tender and refreshing after the first frost. This cold dish has many ways besides the favorite "bacon and moss" of Hubei people. Because I remember when I was a child, when I was eating hot pot around the stove in winter, my mother often mixed a pot of red cabbage moss with vinegar and sesame oil, which was cold, tender and greasy. At present, there are two kinds of red cabbage moss in Shenzhen market: Hubei and Hunan. Hubei red cabbage moss is dark and short in color, and Hunan people call it "red cabbage heart", which is light and long in color. It is said that some people judge by color, and the deep one is the best, followed by the shallow one. Therefore, when selecting, it is best to have dark colors, stout stems, no hard core, no yellow flowers at the top, or few yellow flowers and many green buds.

Ingredients: red cabbage moss, red pepper, garlic, salt, letter and soy sauce, aged vinegar, sugar and sesame oil.

Exercise:

1, cut the cauliflower into small pieces, it is best to tear off the skin, and the thicker stem can be cut into several petals to avoid uneven raw and cooked.

Some people like to peel it first, then cut it into small pieces with a knife, or not peel it. It's best to pinch it by hand, depending on personal preference.

2, juice, with soy sauce, vinegar, sugar, salt into juice for later use.

-The taste combination of juice depends on personal preference.

3, hot water in the pot, pour a little cooking oil, pour red cabbage moss, simmer until it is broken.

4. Cook for about 3 minutes, take it out, soak it in cold boiling water, and remove the cauliflower after it is cool.