sauced Recipe
GuidoCassin
Shanghai green is a kind of cabbage with few leaves and many stems, and the stems are as white as gourd ladles. Therefore, Shanghai green is also called Piao 'erbai. The characteristic of Shanghai Green is that it is "open and aboveboard". Every leaf is green, and every leaf completes photosynthesis of chlorophyll during the growing period. Shanghaiqing is a variety of common cabbage, which uses leaves as its product, belonging to the genus Brassica subspecies of Brassica in the Cruciferae. It is native to China. Jia Sixie of the Northern Wei Dynasty has recorded planting in Qi Min Yao Shu. <br /><br />Chinese alias<br /> Green vegetables, ladles vegetables, bottle vegetables, cabbage, rapeseed, Xiaotang vegetables (Hong Kong, Austria, Guangdong), spoon vegetables, spoon vegetables, Qingjiang vegetables (Taiwan), chicken feather vegetables (seedlings)<br /><br /> nutritional value<br /> Each 100 grams of fresh weight contains 1.3 grams of protein, 2.3 grams of carbohydrates, 0.6 grams of crude fiber, 1.49 mg of carotene, 10.03 mg of vitamin B2, 0.08 mg of vitamin B2, 40 mg of vitamin C, 56 mg of calcium, 32 mg of phosphorus, and 1.2 mg of iron. <br /><br />Shanghai green can maintain blood vessel elasticity and provide minerals and vitamins needed by the human body. Among them, vitamin B2 is particularly rich and has the effect of inhibiting ulcers. Regular consumption has a good effect on skin and eyes maintenance. Rich in fiber, it can effectively improve constipation. <br /><br />Interesting talk about "Shanghai Youth"<br /><br /> Shanghai green is not big, usually only half a foot long. Therefore, Shanghai Green does not need to change the knife when cooking, which preserves the nutritional nature of the vegetables. Although Shanghai Qing is not big, it looks gentle and moving. Standing there one by one, the Shanghai green trees are like the slim and graceful Shanghai women. Small Shanghai green trees are particularly suitable for making decorations. If you put a few Shanghai green trees around a plate of fish that have been washed with boiling water, the plate of fish will look much more vivid. Although Shanghai Green has many vegetable stems, the vegetable fiber is extremely tender and it is a bit "familiar" when fried. From this point of view, Shanghai Green seems to be like Shanghainese people's frustral-oriented style. The vegetables made by Shanghai Green taste a little sweet. The sweetness is light. It does not have the bitterness of ordinary vegetables. It is clear and sweet, just like the small family jade of Shanghai women.
KirkMitchell
Everyone knows that eggplant is a good thing. It is fragrant and soft and delicious. But because eggplants like oil, the dishes made are often greasy. The traditional method is to put the eggplant in a thin paste and then fry it, or directly fry the eggplant in more oil. In addition, the eggplant must be cooked until soft. The cooking process is generally long. During this process, the eggplant will also absorb oil. No wonder I have stayed in Beijing for so long. I like Beijing-style food very much, but I don't like to eat three delicacies. <br /><br />However, there is a way to make the eggplant fragrant, soft and delicious without greasy. Don't keep me in suspense, the key lies in one word-steam! <br /><br />The keywords may seem simple, but this "steaming" is not "steaming" that. Otherwise, we could just make steamed eggplant, which can also be a side dish with wine. But I want to make practical dishes, especially in autumn and winter, when steaming is not hot enough. Moreover, eggplant itself is cold, so it must be warm to eat it. <br /><br />Therefore, roasted eggplant in soy sauce is the most suitable for the scene. To make the dishes not greasy and taste delicious, the word "steaming" is very particular. Let's take a closer look at it:<br /><br /> ** Be sure to steam it before cooking<br /> ** Steaming the whole eggplant in the pan. It should not be too long when steaming, just soften it slightly<br /> ** Tear the steamed eggplant into long strips by hand instead of cutting it with a knife
