What is a deflated cabbage? What is Flatbread? What are the ingredients? How?

Deflated vegetables, there are cow deflated vegetables and sheep deflated vegetables, is a unique food in the southeast of Guizhou, also known as "Baicao soup", deeply loved by the Dong and Miao people, and is regarded as a hospitality product by the ethnic minorities in southeast Guizhou. After the cattle are slaughtered, the contents of the incompletely digested stomach and small intestine are taken out, the liquid in them is squeezed out, the cow bile and condiments are added to the pot and boiled slowly, and the foam on the surface of the liquid is filtered and eaten after boiling.

A variant of cabbage.

What kind of dish is tatami?

1.Cabbage is a famous specialty of Anhui and cabbage has an inseparable relationship, but the difference between the two is that the cabbage leaves are emerald green, and the cabbage gang is white, but the whole body of the cabbage is dark green, and the leaves are very thick. The cabbage got its name because the cabbage gang was white, and the cabbage got its name because it grew in the collapsed land.

2.Like cabbage, it is the most suitable kind of vegetable stored in winter, and it is also called "Taikoo Cai", "Tower Cai", etc., which is suitable for the general population to eat, and the elderly and children can eat more.

3.Because of its rich nutrition and tender taste, it is very common in winter, but it mainly grows in the south, so northerners rarely know how to eat it, in fact, it is the same as the practice of cabbage, which can be stir-fried and stewed, which is very delicious. After the big fish and meat, you can change the taste, and it is also very good to have a refreshing and greasy stir-fried dish.

However, lettuce is rarely eaten in the south, so it is made into a salad like cabbage, which is rarely eaten by southerners, so if you want to eat it this way, you can try it yourself.

When you go to the supermarket to buy vegetables, choose more cabbage and cabbage, especially after frost and snow, which will be more tender and delicious.

Flat flour cabbage is a traditional famous dish in Anyang, Henan Province, and belongs to the Henan cuisine. It is one of the favorite meals of Anyang residents. Flat noodles are made with vermicelli as the main ingredient, accompanied by green vegetables, tofu, pig blood, etc., and boiled in a large iron pot.

The key to flatbread is the broth, and the taste of the soup directly affects the taste of the flatbread, so the operators of Anyang flatbread have been working the practice of soup to make the taste of the flatbread continue to improve. The essence of eating flatbread lies in the chili pepper, which should be fragrant and slightly spicy.

The raw materials and processes of flat noodles are very simple, and most of them use large pot dishes and flat noodles as the main raw materials. First, boil a large pot of broth, boil the flat vermicelli, and then stew in the tofu slices, pig blood slices and green vegetables. It is important to mention here that the flat vermicelli should be soaked in broth for 4 to 6 hours before being put into the pot, so as to ensure that the flat vermicelli can better absorb the taste and nutrients of the broth.

Flat vermicelli

Sweet potato vermicelli is usually used, which has the characteristics of being cooked for a long time without rotting, fragrant and delicious, and is suitable for the production environment of flatbread. It should be mentioned here that because pure sweet potato vermicelli ** is more expensive, some unscrupulous traders will add some food additives such as edible gum to the vermicelli in order to make the sweet potato vermicelli more durable, resulting in poor digestion, so there is a joke: a bowl of flat noodles is not hungry for a day.

Pig blood

Also known as liquid meat, blood tofu and blood flower, etc., the taste is sweet, bitter, and warm.

Tofu

Gypsum tofu is generally used.

Vegetables

Seasonal greens, mainly bok choy and rape, are usually used.

Stock

That is, large bone broth. Step 1: Wash the sticks and bones and blanch them in a pot with cool water.

Step 2: Remove the foam and then clean off the surface foam.

Step 3: Boil water in the pressure cooker, add the blanched bones, add ginger and chili pepper, Sichuan pepper, star anise and other boiled meat ingredients into the seasoning box, and press the pressure cooker for 20 minutes after steaming.

Step 4: Cook the bone broth and set aside.

Step 5: Soak the flat vermicelli in water to soften.

Step 6: Take an appropriate amount of bone broth, add a few bones, add salt and pepper and cook for another 2 minutes.

Step 7: Cut the tofu and duck blood into cubes, and wash the soaked black fungus.

Step 8: Put the flat flour in a pot and bring to a boil.

Step 9: Add the tofu, duck blood and black fungus and simmer for about 3-5 minutes.

Step 10: Finally, add a little greens and turn off the heat.

Step 11: When eating, put it in a bowl, pour garlic and chili oil over it.

It can also be eaten (in line with the principle of non-waste), that is, the nutritional value of the wilted vegetables is lost.

Flat flour is one of the specialties of Anyang, and it is a part of Anyang's food culture, which is also a part of the food culture of northern Henan. In real life, we have been exposed to too much food, such as Yu cuisine, Sichuan cuisine, Hunan cuisine, etc., and have also seen too much food culture. These food cultures have become a part of people's lives, and advocate and form a variety of eating habits, a person in a foreign land, may be easy to change their appearance, easy to change their language, but it is difficult to change their eating habits, just like "chili mania" can not do without chili peppers.

At the same time, they have also brought their own food culture to distant places, not only carrying forward the characteristics of their own food culture, but also forming an exchange of various food cultures. Thus promoting the development of food culture. This is something to be thankful for.

There are many specialties in Anyang, such as Daokou roast chicken, Qugou cooked meat, Neihuang jujube, burnt enema, etc., and the specialties of various places are rich and diverse. While people value these specialties, they also deeply feel the power of the brand's culture. Isn't "Daokou Roast Chicken" famous all over the country?

Each region has its own specialties, characteristics, and also has its own Dong Wenhua. All of these are historical portrayals of people's lives, and they are all precious intangible cultural heritages, which are worthy of our cherishing, protection and rational development. The clothing and apparel culture of a small number of cultures has risen from time to time, all kinds of folk art and culture have been protected, and all kinds of folk customs have been developed This is our responsibility, and it is also a little contribution we have made to the great Chinese civilization.

What is the name of the vegetable? Answer: The Guangzhou area is called "Xiao Tang Cai", and the Shanghai area is called "Paper Skin Green" or "Paper Skin Cabbage".

Hello, the green one is called cold salad, and it is generally the kind of kelp salad, or seaweed salad, which is very delicious.

Round, other green salad, should be kohlrabi.

There is an old saying: chew the brake gourd flat pu. It means "to say that the gourd is Bianpu", indicating that they are the same species.

It was found that it was a variant of the gourd of this genus. [Common name] long gourd, flat pu, gourd. It turned out to be written correctly. Ha ha.