Not only are they non-toxic, but they also have medicinal uses~
Seven treasures for golden autumn gluttony: crab, sheep, oyster, goose, candel, soup, porridge and hot pot
Emerald green and tender, soft and sweet, full of juice - in terms of beauty and deliciousness, the vegetarian candel is not inferior to other luxury ingredients. Don’t believe it? There is a famous saying even among Chaoshan fellows who have always been particular about their diet - "Eat candel until you survive". It is said that the best time to eat candel is between mid-May and October every year. If you don’t go looking for food now, you’ll have to wait until next year!
-A detailed list of sects
Eggplant has always been of various types. Its flesh is soft and easy to absorb fresh juice, so it is a popular vegetable suitable for all ages. According to historical records, about 300 years ago, in a piece of land called "Huangpi Garden" in Yongping Village, a subsidiary of Yanbu Village, the eggplants produced in the autumn were much more delicious and fragrant than other areas. began to spread. Nowadays, candel is no longer unique to Yanbu, but Yanbu candel, with its excellent quality and few seeds, has always been praised as the top grade eggplant. With nicknames such as "Guanyin Finger" and "Yanbu Sausage", it is popular in the Pearl River Delta, Hong Kong and Macao. Almost everyone in Taiwan and Southeast Asia knows it.
What’s so different about this Yanbu Cangan is that it’s amazing at first sight. Although they are both eggplants, their appearance is completely different from the dark, fat eggplants we often eat. I saw that the body of the eggplant was green and transparent, and the body was slender, as delicate and lovely as jade fingers. It is said that due to soil constraints, the yield of candel is low but the planting cost is high. In addition, the people who know how to plant it were lost for a time, so it has been revived after being dormant for the time being. Just because of its rarity, it’s not worth a trip to Yanbu to try it!
-Eating method revealed
If you are interested in trying the "Cangana Banquet", you will definitely not be bored by the table full of candied tomatoes, because there are so many ways to make them! What about "Secret Candel with Salted Fish", "Curry Fish and Cloud-cooked Candel", "Steamed Candel with Cured Goose", "Boiled Candel with Fish Intestine", "Tinfoil Baked Candel"... and even "Ice Candel" dipped in mustard and soy sauce. None of them have a unique excitement.
In order to give some guidance to beginners, we asked Manager Qiu of Yanbu Guiyuan Restaurant to recommend several classic candel dishes. The first is "Yanbu Steamed Cancidella", which is unique in that it retains the original flavor of candel. It is usually the first thing that first-time gourmets order. Another dish, "stuffed candel", is made by stuffing cut candel with fresh dace maw. The "thin" candel absorbs the freshness of dace, and the blend of the two tastes particularly delicious. "Cold candel" is made by mashing the boiled candel and mixing it with special seasonings, which can be regarded as the ultimate expression of the softness and tenderness of candel.
The preparation of candel is not complicated and is very suitable for home cooking. Since the smoothest and most delicious part of the candel is the short section hidden inside the melon base, you should pick the candel with the melon base not bursting and of the appropriate shape and size. Soak candel in rice washing water before cooking to remove the astringency and maintain its green color. In addition to being delicious, it is said that the roots of candel, crushed and boiled in water and taken orally, are effective in treating rheumatoid arthritis. However, candel is cold in nature, and eating too much may cause gastrointestinal disorders and may also cause allergies and asthma. Asthma patients should eat less.