text: Shangshawo
There are crops everywhere, with golden corn, sorghum is like a little girl with red face, and the golden fragrance of apples is floating everywhere. Large and round pumpkins are sleeping. Wandering in the late autumn gallery, I feel so much reluctance and so much melancholy.
Autumn wind comes gently, blowing softly. Brushing through mountains, rivers, fields, and rivers, the intoxicating autumn wind, and splattering ink, make people look new. The maple leaves are as beautiful as the morning glow and the mountains are red, and the poplar leaves are covered with golden armor all over the garden. This season, I know I'm going to collect cabbage.
cabbage is a biennial grass of cruciferous family and Brassica genus . Cabbage is cold-resistant and prefers cool climates. Cabbage is rich in nutrients, and the vegetable leaves can be used for stir-fried, raw, salted, and soy sauce stains. The vegetable leaves that fall off from the outer layer can be used as feed, which has certain medicinal value.
Cabe root system is well developed and grows into fat, fleshy straight roots. Leaves can be divided into extra leaf and spherical leaf. The outer leaves are green and spread on the ground; the inner ball leaves are yellow or white, which is a warehouse for storing nutrients. The leaves of ordinary cabbage are as white as jade fat, sweet and crispy, and are known as the "king of vegetables". They are the main vegetable for northerners in winter.
Vegetable garden green leaves are relaxed, and the weeds are softly lying on the ground. The cool and cool are carried with the drizzle, and the faint fragrance is accompanied by the clear flow. In late autumn and early winter, the dew turned into white frost, the golden wind changed to north wind, the eggplant tree left, the tomatoes left in a daze, the tall bean shelf retreated, and the withered winter melon seedlings escaped...
cabbage became the last scenery in the vegetable garden. Still standing stubbornly in the vegetable bed, watching in the cold wind, the green frost after the experience of them, making them more and more silent, more mature and more steady, more and more rich and restrained. In such seasons, the fields of pastoral planted with cabbage are spread out, and the green and wide vegetable leaves are stretched out; the weeds on the deserted beach next to the vegetable field have become a little soft, lying on the ground in the autumn wind coming from the north.
slight coolness brings continuous drizzle; the clear fragrance of vegetables is accompanied by clear running water. The fields are fragrant and full of golden and full. The vegetables and fruits are spitting green, the peppers are red, the pears are yellow, what a happy and happy autumn scene, what a beautiful and abundant autumn.
Early in the morning, the vegetable garden was crowded with people, and people were pinching a kitchen knife and trolleys were rolling. The cabbage field was watered a few days ago. The field was so dark and wet. The cabbage glutinous rice balls were particularly crispy. When you accidentally touched it, it made a crackling sound and crackling.
The man called his wife and told the child to make trouble. He was busy cutting down all the cabbages and pushed the carts over to load them. The three to four cabbages had to load several cars, and pushed them back and come again. I remember that when I was a child, there were almost no other vegetables to eat except cabbage.
At that time, when we were eating big pot rice in the production team, we not only grew grains together, but also vegetables together. The production team grows cabbage in areas with better watering conditions. During the hard years, people who are thrifty in the family always like to grow some cabbage in their own fields.
It is about August of every year. I first apply some fertilizer to a small piece of land beside my own land, turn over the soil, and make the ridges. When it rained, I started to look at the planting of cabbage. He bent down and kept sprinkling cabbage seeds, covering the cabbage seeds with a thin layer of soil.
People are diligent and not lazy. Growing vegetables is a very hard farm job. You must have careful planning and arrangements for growing any season. Just a small piece of vegetable field, and it is very particular about how to make full use of it.
cabbage seeds are placed in the ground for three or four days, and the seedlings grow densely. Every evening or early morning, the water must be slipped over. If it is sunny, you should pick large leaves in the morning and cover them one by one on cabbage seedlings to prevent the sun from burning the delicate seedlings.
In the evening, open the leaves and sprinkle water on the seedlings. The seedlings sprouted in a whole night. When I walked into the vegetable field in the early morning, the vegetable seedlings were hung with dewdrops, which were charming in the morning light.I straightened the rope and gave Xiaocai seedlings. Water it with water and the body of Xiaocai will develop rapidly.
Later, the land was divided into households. Before the beginning of autumn every year, each household was busy organizing the vegetable garden, fertilizing, turning the ground, harrowing the ground, adjusting the ridges, and supporting the ditches. The work of growing cabbage includes turning the ground, fertilizing, ridges, planting, interstitial seedlings, and watering. In late autumn, you also have to tie the cabbage with straw ropes to make the cabbage hold thicker.
The most comfortable and worry-free thing is to open the gate of the reservoir to water the cabbage in the ridges. The cabbage likes water and needs to be watered every few days. The water rolls forward against the dead leaves in the vegetable ditch, and the ridges will be filled in a while. The faster the vegetables grow, the faster the leaves are, and the leaves are broad and dark green, which makes people feel relieved and satisfied.
After finishing his busy work, the adults tried hard to straighten their backs, slapped the fragrance of the soil on their hands, and showed a comfortable smile on their faces. These cabbages will be the hope for the family to spend the winter. The cabbage that was cooked in between was very tender and never reluctant to throw it away. It washed it with roots and made a soup of cabbage. The cabbage seedlings became bigger and bigger, and later they could be eaten as vegetables and tofu.
For a period of time, each bed is neatly arranged. First, it was green and the leaves began to curl in a few days, and the leaves gathered together to form a ball; with the irradiation of autumn sun and the soaking of frost, the cabbage became plump and tight, and the cabbage leaves were tightly embraced, which was very cute.
After the beginning of winter, the temperature may drop sharply at any time, and even heavy snowfall may occur. Cabbage must be harvested in time. After a blow of autumn frost, the cabbage leaves are thick, juicy and sweet, making it a good product among vegetables. Therefore, there is a saying among the people that "spring leeks and autumn pine trees" is. As the season changes, piles of cabbage can be seen everywhere in the streets and alleys.
Cache is a big event in the village. You need to choose a sunny day, and then choose a group of careful and strong laborers. The cabbage that is best soaked by frost is scattered one by one, remove the old gang that is not clumped together, wipe the mud on the roots, and then put it in the sun for a few days. When the outermost layer becomes wilted, you must place it in the courtyard one by one.
often witness the scene of pulling cabbages with snowflakes. In the cold fields where snowflakes are flying, a battle to grab vegetables in the snow has been staged. The snow dances in the sky and the people dance in the ground. I saw people running around, and everyone was fighting, and the neighbors helped each other. This was a beautiful scenery performed by the rural wind and snow and cabbage.
This cabbage is truly "big". Its plump body looks like a pregnant woman. Its white meridians spread to both sides, these meridians are thick or thin, long or short. Fresh Chinese cabbage is very nutritious and it is known as the "king of vegetables".
A thin straw rope ties the delicate bodies of the cabbages. They must be long and beautiful when tied. They hug the innocent hearts, hug the layers of green green, and hug the layers of sunshine and rain. The cabbages tied up with their bodies grow stronger and more plump. They stand one by one, and the more they stand, the more they become more energetic.
It's time to harvest cabbage in the beginning of winter. Straw ropes are rooted in the waist of the cabbage, and the leaves and vegetables are tightly wrapped. They squat pitifully in the vegetable field, and they curled up like children who are not wearing warm clothes. Sometimes, put the cabbage into a sack, tie the mouth of the sack, and then hook the sack to weigh it with a weighing hook.
cabbage is pulled back, and it is not easy to save cabbage. Back then, the farm life was poor and monotonous, and there was a cellar of radish and cabbage was at ease and at ease. Every family digs a crypt in their own vegetable field or yard. The cabbage and radish stored can be eaten for a whole winter, and can be eaten from the beginning of winter to the beginning of spring.
In addition to storing some in the vegetable cellar, every family prepares pickled sauerkraut. pickled cabbage is a dish that everyone loves to eat. Its production method seems simple, but it is actually quite particular. The first is the preparation of materials. The main ingredients for making "pickled cabbage" are: fresh and tender cabbage leaves, five-spice spicy powder, high-quality clay pots, lotus leaves or plastic paper, fine salt, mashed garlic, fried sesame , etc.
Then there is the choice of time. When the weather is clear, you can make "pickled cabbage": first select large and tender leaves from the cabbage, then wash and dry; after the leaves are wilted, put them in a large pot and sprinkle with five-spice spicy powder according to the amount of cabbage; then gently knead them with your hands and let them all dip on the cabbage until they seep into the inside; then put the kneaded cabbage into a clean clay pot.
The last step in making "pickled cabbage" is also the most critical step - sealing. First, squeeze the washed wheat straw hard on the "pickled cabbage", then seal the gap with dried vegetable leaves or plastic paper, then tighten it with a stick, cover the jar, and the "pickled cabbage" is ready.
This way, it will be eaten after more than ten days. When eating, first take some of the "pickled cabbage" out of the clay pot, replace it with dry wheat straw seal to prevent bacteria from taking advantage of the situation; then wash the "pickled cabbage" you took out with clean water, then fiddle with one by one, and cut it into small pieces.
Another method is to find a Sunday, and the children don’t go to school, so there is a helper. Children first fetch water, put most of the pot of water into the big pot, and then move it to the yard in advance to fill most of the pot of water. The water tank has to be filled with water, so the adults have already burned the fire in the stove.
The water in the large pot boiled, and started frying the cabbage, picked a large, solid-hearted one, and peeled off the old leaves layer by layer until the tender leaves were exposed. Put the cabbage head downwards and the side of the pot, put it in a circle, turn it over, burn it for a while, then turn the cabbage, and press the cabbage leaves into the water to burn.
is almost done, use fire tongs to remove it and put it in a basin. Otherwise, who would take such hot cabbage and bring it to the yard and pour it into the water tank to pass through the water. After a while, the water was taken out and dried and scrambled on the table. Layer by layer, burning all the cabbage.
water drained and started to scatter cabbage into the large jar. The big head turned outward and placed it in circles, one layer of cabbage, one layer of pepper and salt, one layer of cabbage and one layer of dried spicy noodles, while putting it hard, putting it on the jar and pressing a big stone, and then working together, waiting for it to ferment slowly. After some days, I saw that I had sent it and I could eat it.
cabbage is rich in crude fiber . It not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes excretion of stools, and helps digestion. It has a good effect on preventing bowel cancer.
The air is particularly dry in autumn and winter, and the cold wind will cause great harm to people's skin. Cabbage is rich in vitamin C, , vitamin E. Eating more cabbage can have a good skin care and skin care effect.
Chinese cabbage also has medicinal value: cabbage is sweet and flat in nature, and has the effects of clearing heat and irritation, quenching thirst and diuretic, and promoting gastrointestinal intestines. Eating cabbage regularly can prevent vitamin C deficiency (scurvy).
People often say, "Fish produces fire, meat produces phlegm, cabbage and tofu ensure safety." When this is said at that time, it always gives people the feeling of not being able to eat grapes and saying that grapes are sour , but now it is really a real truth of health preservation.
Chinese cabbage contains protein , fat, multiple vitamins, calcium, phosphorus and other minerals, as well as a large amount of crude fiber. It has the effects of reducing cholesterol , softening blood vessels, and preventing arteriosclerosis. It has certain therapeutic effects on cardiovascular and cerebrovascular, anemia and other diseases.
is used for stewing, stir-frying, stir-frying, mixing, making fillings and side dishes. There are many ways to eat cabbage, either stir-fry, stew, fried, stew, boil, stew, simmer, soak, pickle, pickle, stain, or cold-smoothing. It is omnipotent.
When I was a child, I was thinking about the big slices of meat fried with sauerkraut in the twelfth month. Fry the yellow Cancan sour cabbage and the fat and thick slices of meat with sesame oil and chopped green onion ingredients, and put the fat and ungrafty meat in a basin. Sometimes children will secretly pinch the meat slices inside the sauerkraut with their little hands, and of course they also like to grab a piece of sauerkraut and stuff it into their mouths.
The cabbage in my hometown is tall, green in color and fresh in taste, so it is very famous.It is wrapped in leaves, with green on top, like wearing a green coat; it is white on the bottom, like jade pieces, and it looks so beautiful overall! Therefore, people imitated it and made it with jade " Jade Cabbage ".
In the long and boring winter, cabbage is a common vegetable on the dining table of people's homes. It is friendly and simple, and is closest to life. It is edible when raw, fried and eaten, with a variety of cooking methods. Who says that the life of farmers is not poetic? These cabbages are the essence of poetry.
They can fully utilize their imagination, stir-fry or cold dishes, without any particularity, fully reflecting their honest and simple character. The old father was sitting cross-legged on the kang, boiling a pot of old wine, and intoxicating in the slow time. My mother stir-fry a plate of old cabbage and cooks a pot of millet porridge, and the ripples of happiness rippled on her forehead.
A long winter is the day to really eat cabbage. It is usually not enough to take it off during the winter solstice, Labaku and 23rd Chinese New Year, or to cook mutton oil soup or chop filling to make dumplings. Only during the Chinese New Year is the day to eat cabbage. The cabbage heart can be fried croquettes and made dumplings, and the cabbage can be stewed and raped. These are all the hospitality dishes at that time, which are very rare.
In the cold winter, eating cabbage stewed with tofu, it is warm inside and out, cabbage pork stewed with vermicelli is the most classic home-cooked dish. In the cold winter, the whole family sat together, put in ribs and vermicelli, threw in peppers, star anise and ginger slices, stewed a pot of cabbage, and ate them so hard that their foreheads were sweating.
During the holidays, cold cabbage heart has become the best dish for wine; pork and cabbage filling dumplings taste so fragrant, indicating that the day of the year is sweet, harmonious, and very comfortable.
The blooming cabbage is so petite. It is not as beautiful as the flowers, but also has a faint fragrance. It does not bring nature a charm in the April sun, but it also embellishes the breath of spring indoors. It does not have the nobility of peonies, the elegance of magnolia , the ostentatiousness of spring, and the beauty of peach blossoms, but it also opens its heart to the fullest.
It is the unknown of the cabbage, but it demonstrates its noble character, guiding us to be indifferent and willing to be interested in our hearts, and with our belief in life, pursuit of ideals, and longing for the future, the cabbage's character has entered my life so devoutly!
Walk through the brightness of spring, through the warmth of summer, fade away the greenness of green, and embrace the romance of autumn. The autumn wind and autumn scenery are like a wonderful and fantastic fairy tale, like a beautiful and melodious song, you can't stop and you can't stop talking. The pickled cabbage in autumn harvest has become a past, and a faint homesickness remains in my heart.
Now, the vegetable market has a wide variety of vegetables, including peppers, eggplant, beans, celery, and vegetables that have never been heard of before, such as water spinach , seaweed head, etc., plus various southern vegetables and foreign vegetables that have entered the northern vegetable market, they are renovated and can't be eaten.
Unconsciously, Bai Cai no longer acted as the "famous dish". In today's era of extremely abundant food and soaring prices, cabbage has lost its prominent status and noble value, but many people have an unsatisfactory relationship with cabbage. This kind of emotion is deeply rooted and flows in the memories of the long years, accompanied by it like a shadow.
