Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
And another.
This is 红菜花 (hóng cài huā) or 红菜苔 (hóng cài tāi), red cabbage moss or red canola (rape), a type of brassica. Only found in winter, it is slightly bitter in taste. Popular in Sichuan.
The stems and leaves are sliced and stir fried, usually in freshly rendered lard. Unfortunately, it turns green when cooked. There is more information (in fractured English) here. What she translates as 'fuel consumption' is oyster sauce. Go figure!
And another.
This is 红菜花 (hóng cài huā) or 红菜苔 (hóng cài tāi), red cabbage moss or red canola (rape), a type of brassica. Only found in winter, it is slightly bitter in taste. Popular in Sichuan.
The stems and leaves are sliced and stir fried, usually in freshly rendered lard. Unfortunately, it turns green when cooked. There is more information (in fractured English) here.
And another.
This is 红菜花 (hóng cài huā) or 红菜苔 (hóng cài tāi), red cabbage moss or red canola (rape), a type of brassica. Only found in winter, it is slightly bitter in taste. Popular in Sichuan.
The stems and leaves are sliced and stir fried, usually in freshly rendered lard. Unfortunately, it turns green when cooked.
And another.
This is 红菜花 (hóng cài huā) or 红菜苔 (hóng cài tāi), red cabbage moss or red canola (rape), a type of brassica. Only found in winter, it is slightly bitter in taste. Popular in Sichuan.
The stems and leaves are sliced and stir fried, usually in freshly rendered lard. Unfortunately, it turns green when cooked.
By lindag,
