Chapter 95 Yellow Teeth and White Teeth

Author: round head and round belly

Chapter 95 Yellow Teeth and White Teeth

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

She couldn't understand why they drank so much from just a bowl of cabbage and tofu soup.

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

"I know! I've heard this sentence since I was a child."

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

"It's very simple. The answer lies in the riddle."

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

Having said this, he paused, looked at the clean plates on the table, and asked, "How do you feel after eating these plates of tofu?"

"tasty!"

The son opposite nodded and said: "This tofu fish is the most delicious, especially tender."

"I think this dried tofu is really good."

The middle-aged man pointed to the plate with only the serving dish left, and said: "The bean flavor of this dried tofu is very strong, just like eating bean cakes. The more you chew, the more delicious it becomes. It is especially suitable for drinking."

"I like tofu in this soup."

The middle-aged woman smiled and said: "The tofu in this soup is very tender and smooth, and the bean flavor is full of flavor. It is very delicious."

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

The middle-aged man scooped up a spoonful of cabbage with a spoon: "This cabbage tastes sweet and quite delicious."

"Can eat."

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

"Yellow teeth and white teeth?"

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

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

Li Yi explained: "When you usually go to the supermarket to buy vegetables, can you see two kinds of cabbage, one with green leaves and one with yellow leaves?"

"Yes! Yes! Some leaves are green, and some leaves are yellow."

The middle-aged woman nodded and said, "But doesn't cabbage always turn yellower as it goes inside? After breaking off the green leaves, the inside will turn yellow."

"Yes, that's the principle."

Li Yi smiled and said: "Generally, the cabbage on the market is divided into two categories. One is green leafy cabbage, usually called green leaf cabbage, also called green cabbage.

The other type is those with yellow leaves, also called Huangbangcai.

But in fact, these two are both cabbages, but they grow at different times.

Yellow cabbage is an early-maturing variety. It is sown in summer and goes on the market in autumn. It matures in only two months. The chlorophyll content of the leaves is low, so the leaves turn yellow.

Because it grows for a short time, the leaves of this kind of yellow cabbage are relatively thin, the meat is tender, less crude fiber, and the taste is light and a little sweet.

After removing all the outer leaves, take out the heart inside, which is the baby cabbage on the market.

This kind of yellow cabbage is suitable for stir-frying, stewing meat, and is especially delicious in hot pot.

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

Even though it’s only one month away, just this one month can allow the cabbage to accumulate more chlorophyll and make the leaves turn green.

The leaves of this kind of green cabbage are thicker and have more crude fiber, so they are 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 it."

But the middle-aged woman on the side raised a question: "If you say so, then this yellow cabbage is also very common in the market. It's not that you can't buy it, so why do you sell it so expensively?"

Hearing this, the middle-aged man hurriedly reconciled: "It's a bit expensive, but it's delicious! Master Li, I also made Sanfu soup with Huangbang cabbage bought in the supermarket, and it wasn't as delicious as yours. This is again

why?"

Li Yi didn't pay attention and said with a smile: "Didn't I just say that? Because I use the yellow tooth white from Li Lou in the western suburbs of Jinmen."

He paused and explained patiently: "Huangbang cabbage is sown in summer. Summer temperatures are high and water evaporation is also high, so Huangbang cabbage absorbs more water and makes the cabbage grow very compact, which makes the body more comfortable.

has a higher moisture content to cope with evaporation.

This results in yellow cabbage having more water and being crispier to eat, but it is not as easy to store as green cabbage.

Green cabbage is usually sown in autumn and goes on sale in winter.

The temperature in autumn is relatively low and the evaporation rate is not that high, so the water content of green cabbage is relatively less, and the wrapping is relatively loose.

If the wrapping is loose, small air cells will be formed between the gaps in the cabbage, which will become an insulation layer in winter, making the green cabbage more durable for storage. You can eat it even if it is frozen outside, and it will last until the beginning of spring.

None will be bad.

However, yellow cabbage has a tight core and a lot of water, so it is more likely to freeze and suffer frostbite in winter.

Therefore, whether in the south or in the north, if you want to store yellow cabbage, you must not let the yellow cabbage freeze.

When storing yellow cabbage in the north, it is usually put in the cellar.

The temperature in the cellar is relatively high and can be maintained at 10 to 20 degrees above zero in winter, which prevents the cabbage from freezing.

However, yellow cabbage is rich in water, so it is easy to spoil after being picked.

Therefore, in the Beijing and Jinmen areas, a special method is used to store yellow cabbage, which is to store it in cellars.

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

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

With the supply of nutrients, sprouts will slowly sprout from the center of the cabbage, filling the center of the cabbage.

Because there is no sunlight in the cellar, the sprouts grown in it are bright yellow without undergoing photosynthesis.

This kind of yellow sprout cabbage grown in the cellar is extremely fresh and tender. Its petiole is as white as ivory, its leaves are bright yellow, and its taste is very sweet. It is the top-grade yellow sprout cabbage.

Only yellow sprout cabbage grown in this way can be called yellow tooth white."

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

"And this kind of cabbage?"

Middle-aged women feel as if they are listening to fantasy.

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

"I'm from Jinmen. I heard my dad say that people used to hide cabbage like this in winter. At that time, we all had cellars at home. But now it's more convenient to buy vegetables. There are also greenhouses in winter, so you can buy fresh vegetables anytime and anywhere.

No one does this anymore.”

"People from Jinmen drifted by, okay, it immediately brought back my childhood memories. When I was a child, I went back to my grandma's house and ate this yellow-white tooth. Don't mention it! It tasted delicious to me, and I never ate it again.

I’ve never had such delicious cabbage. I’m still wondering why the cabbage now doesn’t have the same flavor as before. It turns out it’s because when I was a child, I ate yellow-toothed white cabbage!”

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Chapter completed!