The question he raised was also something that Qin Lan wanted to know.

She couldn't figure out how they could drink so well with a bowl of cabbage and tofu soup?

Hearing the middle-aged man's question, Li Yi smiled slightly, and then asked with a smile: "Taishan has three blessings, cabbage and water tofu, you must know, right?" ”

"Yes! I've heard this phrase since I was a kid. ”

The middle-aged man nodded and said, "The Taishan Sanfu soup I drank since I was a child was made with these three things, but why is it not as delicious as yours?" ”

"It's very simple, the answer to the mystery is on the mystery."

Li Yi smiled and joked before explaining: "The simpler the dish, the higher the requirements for ingredients, and in the same way, the reason why this soup tastes good is, of course, because the ingredients I use are good." ”

Speaking of this, he paused, looked at the plates on the table that were eaten cleanly, and asked, "How do you feel about eating these plates of tofu?" ”

"Delicious!"

The son on the other side nodded and said, "This tofu fish is the most delicious and very tender." ”

"I think this dried tofu is really good."

The middle-aged man pointed to the plate where only the hair cabbage was left, and said: "The flavor of this dried tofu is very strong, just like eating bean cakes, the more you chew, the more delicious it is, especially suitable for wine." ”

"I love the tofu in this soup."

The middle-aged woman smiled: "The tofu in this soup is very tender, and the beans are fragrant enough, which is particularly delicious." ”

"It's delicious, but in this soup, I feel that the more delicious is the cabbage."

The middle-aged man scooped up a spoonful of cabbage with a soup spoon: "This cabbage tastes sweet, and it's quite delicious." ”

"Will eat."

Li Yi praised with a smile, and then smiled: "This is the yellow tooth white of Li Lou in the western suburbs of Jinmen, and the most delicious one of the yellow sprouts and cabbage." ”

"Yellow tooth white?"

The middle-aged man was puzzled when he heard this: "Is it a variety of cabbage?" ”

"It's actually the color of the leaves."

Li Yi explained: "When I usually go to the supermarket to buy vegetables, can I see two kinds of cabbage, one is green and the other is yellow? ”

"That's right! Right! Some have green leaves, while others have yellow leaves. ”

The middle-aged woman nodded and said, "But aren't the cabbages all getting more yellow the more you go inside?" When the green leaves are broken, they are yellow inside. ”

"That's right, here's how it works."

Li Yi said with a smile: "Generally, the cabbage on the market is divided into two categories, one is green leafy, usually called green leafy cabbage, also called green cabbage."

The other type is the yellow leaf, also known as the yellow gang vegetable.

But in fact, both of these are cabbage, but the growth time is different.

Huangbang cabbage is an early-maturing variety, sown in summer, marketed in autumn, and matures after only two months, and the chlorophyll content of the leaves is low, so the leaves are yellow.

Because of the short time, the leaves of this yellow cabbage are relatively thin, the flesh is delicate, the crude fiber is relatively small, the taste is light, and it will have a little sweetness.

After removing all the leaves on the outer layer and taking out the inner heart, it is the baby cabbage on the market.

This kind of yellow cabbage is more suitable for stir-frying, or stewing meat, and shabu-shabu is also particularly delicious.

The growth cycle of green leafy cabbage is relatively long, at least three months long, and it is a late-maturing variety.

Don't look at the difference of only one month, but it is this month that allows the cabbage to accumulate more chlorophyll and make the leaves green.

The leaves of this kind of green cabbage are thicker and the crude fiber is more, which is more suitable for pickling and making pickles, spicy cabbage, and sour cabbage. ”

Listening to Li Yi's explanation, the middle-aged man suddenly realized: "So that's the case." ”

But the middle-aged woman on the side questioned: "According to what you say, then this yellow cabbage is also very common in the market, it's not that you can't buy it, why are you selling it so expensive?" ”

When the middle-aged man heard this, he hurriedly played a round: "It's a little expensive, but it's delicious!" Master Li, I also made Sanfu soup with the Huangbang cabbage I bought in the supermarket, and it is not as delicious as what you make, why is this? ”

Li Yi didn't care, and said with a smile: "Didn't I say it just now?" Because I used the yellow tooth white of Li Lou in the western suburbs of Jinmen. ”

He paused and patiently explained: "The yellow cabbage is sown in summer, and the temperature is high in summer, and the water evaporation is also high, so the yellow cabbage will absorb more water, and make the core grow very compact, so that the water content in the body is higher, to cope with evaporation."

As a result, the yellow cabbage has more moisture and tastes more crisp, but it is not as easy to store as the green cabbage.

Green cabbage is generally sown in autumn and marketed in winter.

In autumn, the temperature is relatively low and the evaporation is not so high, so the water content of the green cabbage is relatively small, and the core is relatively loose.

The loose core will lead to the formation of small air chambers between the gaps of the cabbage, which will become an insulation layer in winter, making the green cabbage more resistant to storage, even if it is frozen outdoors, it can be eaten, and it will not be bad until the beginning of spring.

However, the yellow cabbage has a firm core and a lot of moisture, so it is easier to freeze and frostbite in winter.

Therefore, whether it is in the south or the north, if you want to store the yellow cabbage, you can't let the yellow cabbage freeze.

Yellow cabbage is stored in the north, and it is generally put in the cellar.

The temperature in the cellar is relatively high, and it can be kept at minus 12 degrees in winter, so that the cabbage does not freeze.

However, the Yellow Gang cabbage has enough water, and after it is picked, it is easy to spoil.

Therefore, in the capital and Jinmen areas, a special method will be used to store Huangbang cabbage, that is, it will be cultivated in the cellar.

This is the method recorded in the "Compendium of Materia Medica", which is simply to spread a layer of fertilizer into the cellar, such as horse manure, cow dung and other manure of herbivorous livestock.

Then the picked yellow cabbage is inserted into the manure and let it continue to grow.

If there is a supply of nutrients, its core will slowly sprout sprouts and fill the cabbage heart.

Because there is no sunlight in the cellar, the sprouts that grow are not photosynthesized and are tender yellow.

This kind of yellow sprout cabbage grown in the cellar is extremely fresh, the petiole is as white as ivory, the leaves are tender yellow, and the taste is very sweet, it is the top yellow sprout cabbage.

Only the yellow sprouts and cabbage grown in this way can be called yellow tooth white. ”

Listening to Li Yi's explanation, everyone present was stunned.

"And this cabbage?"

The middle-aged woman feels like she's listening to the Arabian Nights.

But in the live broadcast room, some viewers in the Jinmen area stood up to prove Li Yi's statement.

"I'm from Jinmen, and I've heard my dad say that some people did hide cabbage like this in the winter in the past, and we all had cellars at home at that time. But now it's convenient to buy vegetables, and there are greenhouses in winter, so you can buy fresh vegetables anytime and anywhere, so no one does it anymore. ”

"Jinmen people floated by, okay, it reminded me of my childhood memories, when I was a child, I went back to my grandmother's house, and I ate this kind of yellow tooth white, don't mention it! Give me delicious food, and after that I never ate such delicious cabbage again. I still wondered, why the cabbage doesn't taste like it used to be, it turns out that it was because I ate yellow teeth and white when I was a child! ”

3

(End of chapter)