Popular Shanghai Cuisine---stir-fried Wine with Vanilla Head

Caotou is the name of golden cauliflower by Shanghai people. It was originally named alfalfa, because the three-toothed leaf is also called clover. It is inverted heart shape. The tip is slightly rounded or concave and the upper part is serrated. The surface of the leaf is dark green with very short stem and main root. Long, much branched.

The origin of the herbivorous head of Shanghai people: "Zhuzhi Ci of Shanghai County: Suishi Ba" has a record of golden cauliflower: "Golden cauliflower is added to rice noodles, and grass head stalls sacrifice! Alfalfa appeared in Shanghai restaurants in the late Qing Dynasty. It has been famous for nearly a century It is not aging. It is made by quickly stir-frying grass head tender head and young leaves with hot oil. The color of the finished vegetable is green, soft and tender, and the taste is clear and greasy.


Stir-fried grass head is the most popular specialty dish in Shanghai. Pick the fresh grass head and the tender leaves that are one inch long by the head, remove the fine stems, wash and drain. Heat the wok with high heat, add the lard, and when the oil is boiling, put the grass heads in, stir quickly over high heat, and stir up the wok to keep the grass heads evenly heated, sorghum wine, white sugar, Stir-fry until the grass head is soft and green, out of the pan, and spread on a plate. Serve.


The benefits of herbivorous head: regular consumption of herbivorous element can balance the body's pH. "