Zengcheng Chi Cai Xin, where to buy the best Zengcheng Chi Cai Xin?

Zengcheng Chi Cai Xin, a specialty of Zengcheng City, Guangdong Province, and a product of China's National Geographical Indication. [1][2][3][4]

Chi Cai Xin, also known as tall cabbage sum, is a well-known specialty vegetable variety in Zengcheng, Guangdong, known as the king of vegetables, the crown of choy sum. In the southern Guangdong region in winter, cabbage sum and cabbage are the first choice for leafy vegetables, and the best leafy vegetables at this time are Zengcheng Chi cabbage heart.

Zengcheng Xiaolou Town is located in the Tropic of Cancer, the geology is special, the cabbage sum is as long as a vegetable tree, can grow to one meter high, but it is still crispy and soft, the stem is fat and the leaves are thick, it is cooked and fried quickly, it is sweet to eat, it is not comparable to the general cabbage, therefore, Zengcheng Chi cabbage is praised as the "king of vegetables" by the foodies. Zengcheng Chi Choi Xin is a winter vegetable plant, planted before the beginning of winter, after 90-120 days to harvest, because it is only on the market in the deep winter, it is later than the general Choi Sum, so it is called Chi Choi Xin. As the saying goes:

The winter solstice is coming, and the cabbage is sweet. ”[5]

On November 23, 2010, the former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the implementation of geographical indication product protection for "Zengcheng Chi Cai Xin". [1][2]

On November 15, 2019, it was selected into the China Agricultural Brand Directory. [6] On May 20, 2020, it was selected into the first batch of national famous, special and excellent new agricultural products in 2020.

Stir-fried choy sum can perfectly retain the minerals of choy sum. The ingredients to be prepared are cabbage oil, salt, and garlic. Wash the choy sum, then cut it into segments, then wash and chop the garlic. When the ingredients are ready, pour oil over a hot pan, pour in the garlic when the oil is warm, and stir-fry until fragrant.

Then, pour the choy sum into the pan and stir-fry until the choy sum starts to change color, then you can add salt and continue to stir-fry until the choy sum is cooked through.

2. Boiled cabbage heart.

Boiled choy sum, this method of choy sum can retain the original taste, flavor and nutritional value of choy sum to the greatest extent, and its taste is relatively light, which meets the taste of many people.

The ingredients to be prepared are an appropriate amount of choy sum, garlic, oyster sauce, light soy sauce, salt and oil. Wash the choy sum and chop the garlic. Then mix the light soy sauce, salt and water together to make the juice.

Put some water in a pot, add oil and salt, and bring the water to a boil. Put the roots of the choy sum in boiling water, wait until the roots of the choy sum turn a dark green, then pour all the choy sum into the water and start boiling, about a minute or so, you can start to put on a plate.

Put the previously prepared juice into a pot and bring to a boil, then pour in the chopped garlic and bring to a boil. Pour the boiled soup over the boiled choy sum and the dish is complete.

3. Dry stir-fry choy sum.

Dry stir-fried choy sum is somewhat similar to how boiled choy sum is made. Prepare an appropriate amount of choy sum, minced meat, chili, Sichuan pepper, salt and oil.

Wash the choy sum first, similar to the practice of boiling the choy sum, put some water in the pot, add oil and salt to boil the water, and then put the choy sum in and burn it. Heat the pot, pour in the appropriate amount of oil, pour in the chili pepper and stir-fry until fragrant, add the minced meat and stir-fry, and finally pour the choy sum into the pot, stir-fry quickly with high heat, you can add an appropriate amount of salt to taste, and finally you can get out of the pot and put it on the plate. The most homely way to do water spinach is to stir-fry, but there will always be a little greasy after eating too much, today I will recommend a simple and delicious way to --- fried water spinach, add one more thing when stir-frying water spinach, that is, fermented bean curd, the fragrance of fermented bean curd is unique, Mix the two together and fry, without any technical content, a simple stir-fry can be served for a few minutes, crispy, tender and delicious, it is a detoxification and intestinal fast stir-fry dish, especially suitable for female friends who are afraid of long meat and love beauty.

The simplest and most flavorful way to make water spinach, fragrant and crisp and low-fat satiety, I must do it at two ends in three days, and share the detailed method with you, You can also try it. 【Stir-fried water spinach with fermented bean curd】Ingredients: 1 plate of water spinach, 2 pieces of fermented bean curd, 1 teaspoon of minced garlic, oil and salt, appropriate amount to make:

1 Prepare the raw materials; 2.Puree the bean curd cubes with a spoon; 3.Heat the pan with an appropriate amount of oil, add minced garlic and stir-fry until fragrant; 4.

Add water spinach leaves to the pan and stir-fry; 5.After changing color slightly, add the prepared bean curd puree into the pot and continue to stir-fry; 6.Add a pinch of salt to taste; **7.

Choose red oil bean curd cubes for a more fragrant and rich taste, and press them into a puree before stir-frying; 2.First, add a little minced garlic to the pot and stir-fry until fragrant; 3.After adding water spinach, stir-fry quickly over high heat to avoid the loss of nutrients.

The greens are almost the same, as long as you go to the large vegetable market to buy, learn to choose fresh vegetables, pick the heart of the cabbage and choose the leaves fresh, the whole dish is better. Let's take a look at how to choose vegetables.

Choi sum is most afraid of buying old, and buying choy sum is basically to choose a tender one. It's best not to be too thick or too long, and it's easy to judge if you don't feel at ease. This kind of choy sum is basically the most tender I can see in the vegetable market, the stalk is very short, and there is no slag at all when fried.

When choosing cabbage, you should first look at the leaves, whether the leaves are soft and yellow, if you have, don't buy them, buy fresh ones, the leaf color is green, the flower color is bright, in addition, look at the heart, buy the solid one, don't buy the hollow one.

When choosing choy sum, pay attention to whether the vegetable stalk is "solid", usually the solid vegetable stalk looks a little green and translucent, and you can feel the juice when you prick it with your fingernails. The "hollow" of ordinary cabbage sum is not delicious, but it should be noted that the more hollow the Zengcheng Chi cabbage sum, the better it tastes.

Choy sum is tender in quality, delicious in flavor and rich in nutrition. Each kilogram of edible portions contains 13 16 grams of protein, 1 3 grams of fat, 22 42 grams of carbohydrates, 410 1350 mg of calcium, 270 milligrams of phosphorus, and 13 mg of iron. Carotene 1 13 6 mg, riboflavin 0 3 1 mg, niacin 3 8 mg, vitamin C 790 mg.

Hello, if you want to buy Zengcheng Chi Cai Xin, it is best to go to the market sold by farmers to buy it, because the vegetables grown by farmers are fresher and have not undergone other processing, they are fresher and taste better. Moreover, the vegetables grown by farmers, pure natural dishes, will taste better.

Hello, Zengcheng Chi Cai Xin went to **buy the most delicious? I feel that I should go to the farmer's field to pick the best food, put a little oil, and the garlic is very delicious.

Zengcheng Chi Cai Xin went to the local farmers' market in Zengcheng to buy the most authentic.

Zengcheng small building.

Zengcheng Chi Cai Xin is produced in the small building town within the jurisdiction of Zengcheng, Guangdong Province. Xiaolou Town is located in the north-central part of Zengcheng District, Guangzhou City, Guangdong Province, 10 kilometers away from Licheng Street, where the city is located in the south, with a forest coverage rate, which is an important part of the large green belt in the east of Guangzhou, and is listed as the second batch of ecological demonstration areas in the country.

The dish is a very ordinary home-cooked dish, and the recipe is already overwhelming, this dish seems simple, but there are some small details to pay attention to. In order to maintain their fresh and tender feeling, they are generally scalded with boiling water until they are broken, dipped in juice and eaten, so that they can have an obvious sense of hierarchy in their mouths, and they do not lose the fresh taste of the vegetables themselves. However, if you don't pay attention to some small details, the above sensation will be lost, and only the flavor of spice will remain.

Here, I will share the small details that need to be paid attention to when making boiled cabbage with chefs.

Zengcheng Chi Cai Xin only grows one crop a year, generally only in the period from November to February of the next year, and the rest of the time on the market is not authentic Zengcheng Chi Cai Xin. The colder the weather, the sweeter the Chi Choi Sum will be. If you want to keep the sweetness of the choy sum, you can boil it in salted water, so that the cooking can maintain the original flavor of the choy sum.

If you want to eat something fragrant, you can fry it with lard and garlic, and Zengcheng locals use lard and garlic to cook Chi Cai Xin more. Zengcheng Chi cabbage heart skin crispy meat soft, stem fat leaves thick boiled and fried fast cooking, sweet to eat, very vegetable, non-ordinary cabbage comparable!

In season, there are major supermarkets and vegetable markets, all of which are almost the same, and you have to be able to choose.

It will be better to go to the production area and buy fresh vegetables.

Zengcheng Xiaolou Town is located in the Tropic of Cancer, the geology here is a bit special, the cabbage here is as long as a vegetable tree, can grow to one meter high, but it is still crispy and soft, the stem is fat and the leaves are thick, it is cooked and fried quickly, it is sweet to eat, it is very vegetable, it is not comparable to the general cabbage, therefore, Zengcheng Chi Choi Xin is praised as the "king of vegetables" by the foodies.

Stir-fry late choy sum with minced garlic.

The biggest feature of Chi Cai Xin is that the vegetable quality is fresh and tender, crispy and sweet, the flavor is unique, and the nutrition is very rich, rich in vitamins, calcium, zinc and other nutrients. It has the effect of diluting and removing intestinal toxins, medical constipation, preventing intestinal cancer, beauty and health care, improving the body's immunity, and enhancing immunity.

Stir-fried bacon and cabbage sum.

Zengcheng Chi Choi Sum is a lot more expensive than ordinary Cantonese Choi Sum, because it is also much more delicious than ordinary Choi Sum. Whether it is boiled or stir-fried, it is very good, and this time the bacon is fried together, and it is another delicious. My children like to eat softer, so I blanch and then fry, in fact, I prefer to fry directly, crispy.

Stir-fried chiy sum with shiitake mushrooms.

Chi Cai Xin is a specialty of Zengcheng, Guangdong, which is different from ordinary Cai Xin, and it grows taller, hehe! The flavor and texture are also different from other local choy sums, and the sales will be higher than ordinary ones!

I bought shiitake mushrooms and fried them together, as many vegetables as possible, and the nutrition is more comprehensive!

Stir-fry Chi Choy Sum.

Eat too much fish and meat, just come to some small dishes to clear the stomach, there are two varieties of Chi Caixin on the market, one has a rather thick stem, and another kind of stem is a little thicker than chopsticks, Brother Wei Shi feels that these two varieties are the same in taste, they are quite sweet and crisp and tender, but the coarse taste is relatively stronger, and the thinner one is more tender, simple stir-frying, original taste, and also delicious.

Stir-fried beef and choy sum.

Winter is the season when Chi Choi Sum is available in large quantities, and the sweet and crisp Chi Choi Choi Sum is very popular whether it is stir-fried vegetarian or stir-fried with meat.

Chi choy sum is a kind of choy sum, which is only on the market in the deep winter, and it is harvested later than the cabbage sum in general areas, so it is called late choy sum. It is a special product of Zengcheng, Chi cabbage heart is very big, Guangzhou people call it a vegetable tree, although the vegetable is a big tree, but the vegetable quality is very tender, it tastes crisp and refreshing, fresh and sweet and delicious, whether it is fried, boiled or boiling soup is very suitable. In the past 2 years, there have been small ones, and I don't know if they were sold before they grew up Haha Anyway, I like mini ones.

However, everyone's tastes and needs are different, and everyone who eats this dish comes to different conclusions.

Because the taste varies from person to person, it is decided that some people will say it is delicious, some people will say it is average, and some people will even say that it is not delicious.

Chi choy heart, of course delicious.

Chi Cai Xin is a famous specialty in the north of Zengcheng and south of Nankun Mountain, generally planted from the tenth month of the lunar calendar, harvested after 90 to 120 days, the growth period is long, and each cabbage heart has about 1 kg when harvested, and the heaviest can even have more than 3 catties.

Zengcheng cabbage recipe.

Stir-fried choy sum: Ingredients: 300 grams of choy sum, two slices of ginger.

To taste: top the broth or a small half cup of water, half a tablespoon of oil, 1 6 teaspoons of salt, a pinch of sesame oil.

Method: Heat the pot first, put the half-hot spoon of oil into the pot and boil, and then wash the vegetables.

Put down the heart and stir-fry until the cabbage heart is soft, and then you can get out of the pot.

Salted cabbage: Ingredients: 350 grams of choy sum, 4 small slices of ginger.

To taste: half a tablespoon of oil, 1 6 teaspoons of salt.

Method: 1. Wash the choy sum.

2. Soak the choy sum in boiling water, then pick it up and put it in a dish.

Ingredients: choy sum, a pinch of vegetable oil, minced garlic, light soy sauce, warm water.

Garlic choy sum: 1) Wash the choy sum and stack it in one direction. Blanch the cabbage sum in boiling water, not for too long, just change color, and don't wait for the water to boil again. After a long time, the taste, hue, and texture will deteriorate. Don't stir the choy sum either, keep it neat, wait for it to be scooped up and neatly plated.

2) Mix light soy sauce with warm boiled water, add a small amount of chicken essence to dissolve, and pour evenly over the cabbage. (I used light soy sauce to flavor it completely, without salt, and the purpose of adding water to mix it was to avoid using light soy sauce all and it tasted too salty; If you don't want to put too much light soy sauce, you can add a little salt. ）

3) Sprinkle the puree on the choy sum, heat a little vegetable oil (it's really a little, just to bring out the aroma of the garlic later) until 7 to 8 hot, and pour the minced garlic on top of the choy sum. I only heard the sizzling sound, and the fragrance of garlic wafted out.

The dish is complete. It's simple. It's also healthy and delicious.

Shiitake mushroom and choy sum: Ingredients:

12 green cabbage hearts, 125 grams of shiitake mushrooms, 50 grams of refined oil, 10 grams of soy sauce, 5 grams of sesame oil, 5 grams of wet starch, a little monosodium glutamate, a little sugar, a little refined salt.

Method: (1) Wash the mushrooms and put them in a bowl, add soy sauce, sugar, monosodium glutamate and a small amount of water, steam them in the basket until they are cooked and flavorful, take them out and set aside.

2) Put the wok in a hot fire to heat, pour in an appropriate amount of water and refined oil, add refined salt, wait for a while to boil, turn over the cabbage and then cook, add monosodium glutamate, see that the vegetable is broken, you can scoop it up, the head of the cabbage is facing outward, and the cabbage sum is stacked in a circle and placed in the plate.

3) Heat the wok over medium heat, pour in the steamed shiitake mushrooms, wait for boiling and thicken the wet starch, and the sauce is thick, then put the shiitake mushrooms on the cabbage sum, properly arrange them with chopsticks, and pour sesame oil on them.

Features: This dish is Cantonese flavor, pleasing to the eye, two-color and double-flavor, light and plain, delicious and delicious.