"tianfei Palace" Huaiyang Pucai|all The People Who Have Eaten are Destined

Name: "tianfei Palace" Huaiyang Pucai|all The People Who Have Eaten are Destined
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pu Cai; a little salt; a little White pepper; A few Black fungus (optional)

by Miss ann

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pu'er Cai, the local people are used to calling: Pu'er Cai. The dishes are as white as jade, and the food is fat, tender and fragrant.

What Baidu said:
Pu Cai, Huai'an Pu Cai, a specialty of Huai'an City, Jiangsu Province, a geographical indication of national agricultural products.
Pucai is especially plump from the Tianfei Palace in the southwest corner of Huai'an, the ancient city of Huai'an. The dishes are as white as jade, and the food is plump and tender and fragrant. It is known as the "best bamboo shoot in the world". The edible part of Huai'an catalpa is a pseudostem wrapped in a young leaf sheath. The pseudostem is milky white, round and plump, not less than 35 cm in length, and not less than 1.5 cm in diameter at the base. Raw food is fresh and juicy, fragrant and slightly sweet, without astringency; cooked food is tender and soft, without residue.

Aquatic is only available from April to July, and now is the best time to eat.
:-D

Only minimal seasoning is enough, and the ingredients are soft and fresh.
Simple and deep.

Ingredients

250g Pu Cai
a little Salt
a little White Pepper
A few Black Fungus (optional)

"tianfei Palace" Huaiyang Pucai|all The People Who Have Eaten are Destined

1. Peel off the hard shell, cut off the roots, wash and cut into sections, drain the water and set aside. Soak the fungus 20 minutes in advance.

"tianfei Palace" Huaiyang Pucai|all The People Who Have Eaten are Destined recipe

2. Heat the pan with oil. When the oil temperature rises, add the cabbage and soaked fungus and stir fry until the texture is slightly soft.

3. Add a little sugar and salt, stir-fry evenly, and pour about 100ml of water.

4. Cover the pot and simmer until the moisture is slightly dry.

5. Turn off the heat, sprinkle a little pepper, taste and add salt as appropriate.

6. Deluxe version: In order to make a pucai, my father deliberately pressed a hoof.
Replace the water with broth.
The fiber holes of the cattail are full of broth, which is more tender and delicious.
:-D

Tips:
I use it to test friends from other provinces. Some people say it is lotus root, some people say it is green onion, and some people say it is leeks. It is very interesting, :-D