Hunan people like to eat "yellow cabbage" very much, because yellow cabbage seeds are refreshing to eat and are a typical taste dish.
The preparation of yellow cabbage seeds is simple, and the method is as follows: wash the mustard greens, row vegetables, or radish vegetables, put them in a large container, press them with a heavy object, boil a pot of boiling water, pour them into the container, and cover the lid. Lift the lid two days after winter, and then the mustard greens, steaks, etc., that have been soaked for two days will turn yellow.
At this time, pour out the yellow water in the bucket, rinse the yellow cabbage, replace it with clean water, and change the water once a day in the future, the yellow cabbage in the bucket will neither rot nor change the taste, and it is extremely convenient to eat and take it at any time.
How to fry yellow cabbage seeds:
1) Wring out and chop the washed yellow cabbage, squeeze out the water, and fry the water in the pot for later use.
2) Put lard in the pot, add minced garlic, minced ginger and dried chili peppers and stir-fry over medium-low heat until it changes color, and then pour the original fried yellow cabbage into the pot and fry over high heat.
During the period, add salt, light soy sauce, chicken essence and other seasonings, and pour two drops of balsamic vinegar and a little chopped garlic leaves when it comes out of the pan. Yellow cabbage seeds are very oil-intensive, so be sure to add more oil;Be sure to put minced ginger.
The people of Liling, Hunan Province also have another way to make yellow cabbage seeds, which is to cook them in rice soup. The yellow cabbage seeds made in this way taste have a unique "soak" taste, which is completely original and original.
Season 1 of the Living Rising Star Project