The new leaves, the brilliance of the troughs and the emptiness of the cabbage make the market uniquely green herbs. The lingnan people had already included it in their daily table, and the guangdong people had even written it into a street name, and hong kong's western and pizza streets were seen across the street, highlighting the local love for the dishes. In the market, there is an uncorruptible dish, often accompanied by the same watery vegetables, such as cabbage or western dishes。
The carbs are on fire. It's born with a little bit of venom. It doesn't boil as fast as it does. Garlic is the basic mix, and the fermented fragrance is added to the fermentation. The guest family prefers puning soybean sauce, and there's an open cabbage cutter in the cuisine, so they can't stop eating rice. And the sichuans have a part of it, with peppers and a lot of scent. From the old restaurant in guangzhou to the chongqing noodle stand, the cabbage has been transformed into a new dish。
On chengdu's snack street, the vines and vegetables are sold hot, the leaves are smooth and the stalks clean. Chongqing noodles, due to season changes, are replaced by green leaves in the bowl when the vines are on the market, and the cooking is still good and an essential mix. Hunan's methods are bolder, cutting open cabbage short, with hot peppers, hot oil, and bottoms. Bronze is really more suitable for dinner than the north-east onions。
South-east asians also love empty cabbage. Malai flavors with sambal and shrimp sauce, and vietnamese folk with fresh fish. Vegetables grown in water fields in philippine villages are customarily cooked together with fat fish, bouquets or sausages, with a clear sense of taste. In restaurants in singapore, empty cabbage is also made of pepper and garlic, which is a table setup for night market snacks。
Empty cabbage is barely alive. Vegetables grown in water are prone to gingerworms and are at high risk for raw food. There are similar problems with tungsten, horn, horn. The chinese medicine books have documented the method of planting, planting rafts on water, and the seeds floating in the water to grow holes in reed rafts. For hundreds of years, hollow cabbage has evolved from hydroponic to ground-planting, and with the introduction of steam engines and railways, the north has begun to be introduced, and today's spring is the spring of planting and the summer is the summer of harvest。
In winter, carbs are frozen, and the southerners have invented the cellars, but in the north-east, the cabbage can only wait for spring to enter the market. The emptiness is not only delicious, but its unearthed source of cultivation has long been documented as far back as the ancient south. Empty cabbage is actually part of the same family as the valet flower, and when the flower blooms in the summer, the gardener is often bewitched by the flower and becomes a true “bowler field”。
In contrast to the north, emptied cabbage is not common and is mostly cultivated and poorly supplied during the winter. There is also a good way to cook soup with hollow root, which is less common than cooking, but also different. It's easy to digest, and people who lose weight can taste it. Every year, the market changes, and there is always room for empty cabbage. Who knows, i really love the pleasure of empty cabbage
