Seven treasures in autumn: crab, sheep, oyster, goose, eggplant, soup and porridge hotpot.
Green and tender, soft and sweet, full of juice-on beauty and delicious, vegetarian candlesticks are not inferior to other luxury ingredients. Don't believe it? Even the Chaoshan villagers who have always been very picky about food have a famous saying-"Save your life to eat Kandelia candel". It is said that the middle of May and 10 are the best seasons to eat Kandelia candel every year. If you don't go foraging at this time, you will have to wait until next year!
-Sect count
Eggplant has been a popular vegetable for all ages because of its soft meat and easy absorption of fresh juice. According to historical records, about 300 years ago, Yongping Village, a subsidiary of Yanbu Village, had a piece of land called Huangpi Garden. Eggplants produced in autumn were delicious, fragrant and slippery far better than other areas, and the reputation of Yanbu Kandelia began to spread. Today, Kandelia candel is not unique to Yanbu, but Yanbu Kandelia with good quality and few seeds has always been regarded as the top grade of eggplant. Speaking of nicknames such as "Guanyin Finger" and "Yanbu Sausage", they are almost household names in the Pearl River Delta, Hong Kong, Macao and Southeast Asia.
What's the difference between this salt candle? It was amazing at first sight. Although they are all eggplant, their appearance is very different from the black and fat eggplant that they often eat in normal days. I saw the eggplant green and transparent, slim and graceful, as delicate and lovely as jade fingers. It is said that limited by soil quality, the yield of Kandelia candel is not high, but the planting cost is high. In addition, people who knew how to plant were once lost, so their subordinates turned over after silence. Just for this rarity, it is not a waste to make a special trip to Yanbu to try it!
-Food method debuts.
If you are interested in tasting the "Kandelia Banquet", you won't be bored with a table full of Kandelia, because there are too many practices! What "salted fish secret eggplant", "curry fish cloud boiled eggplant", "eggplant steamed salted goose", "fried eggplant with fish sausage" and "baked eggplant with tin foil" ... even the "frozen eggplant" dipped in mustard and soy sauce has a unique pleasure.
In order to give some guidance to beginners, we asked Manager Qiu of Yanbu Guiyuan Restaurant to recommend several classic Kandelia dishes. The first is "Steamed Kandelia candel with salt step", which uniquely retains the original flavor of Kandelia candel. Generally, the first food is the first order. Another "Stuffed Kandelia candel", fresh shad gum is soaked in cut Kandelia candel, and the "thin" Kandelia candel absorbs the freshness of shad, both of which are particularly delicious. "Cold Kandelia candel" is the mashing of cooked Kandelia candel with special seasoning, which is the ultimate interpretation of the softness and tenderness of Kandelia candel.
The method of Kandelia candel is not complicated, and it is very suitable for home cooking. Because the smoothest and most delicious part of the candel is the short piece hidden in the melon pedicle, we should choose the candel with moderate shape and size, and don't break the melon pedicle. Soaking Kandelia candel in rice washing water before cooking can remove astringency and keep it green. Besides delicious, it is said that mashing the root of Kandelia candel and boiling it in water is also effective in treating rheumatoid arthritis. However, Kandelia candel is cold. Eating more Kandelia candel may cause gastrointestinal dysfunction and easily cause allergic asthma. Asthma patients should eat less.