The practice of dried tribute dishes is home cooked, and how to make dried tribute dishes delicious

Crispy tribute vegetables, soft and fragrant, paired in pairs, the taste is distinct.

What I want to share with you today is a delicious tribute dish. Gong Cai, also known as "Hibiki Cai", is a very famous vegetable. Gong Cai is also a leafy green vegetable, but we only eat the stems. When harvested in autumn every year, the stems are peeled, split, and then dried.

The reason why people like tribute dishes is that they like its crisp texture. Moreover, the tribute dishes themselves do not have much taste, only the unique fragrance of some vegetables. Therefore, it is very suitable for pairing with other ingredients, and it is a good dish for banquets.

This time, the ingredients to be paired with the tribute dishes are fragrant and dry. Xianggan is actually a derivative of tofu, which is made by putting dried tofu in marinated materials with pressed water. The taste of fragrant dried vegetables is dry on the outside and soft on the inside, which can be in stark contrast to the crispness of tribute dishes.

Stir-fried dried tribute vegetables].

Ingredients: Tribute vegetables, dried fragrant vegetables, garlic, ginger, green onions, dried red peppers, oyster sauce, pepper, salt, chicken essence.

1.Prepare a small handful of dried tribute vegetables, then boil some hot water to soak the tribute vegetables. The whole process takes about half an hour or so.

2.Cut the prepared dried incense into strips. Then wash the prepared tribute vegetables with water, and then cut them into long sections.

3.Prepare a wok and pour the appropriate amount of cooking oil into the pan. When the oil is 60% hot, add the chopped green onion, ginger, garlic and dried red pepper.

4.After stir-frying all the spices until fragrant, pour in the chopped dried fragrant herbs.

5.After the fragrant dried vegetables are well stir-fried evenly, pour in the chopped tribute vegetables.

6.Add an appropriate amount of oyster sauce to the pan and add a pinch of pepper.

7.Then add an appropriate amount of salt and chicken essence to taste.

8.Finally, put the stir-fried vegetables on a plate.

A delicious and simple stir-fried tribute dish with fragrant dried vegetables is complete. The fragrant dried is fragrant and soft, the tribute vegetables are particularly crispy, and the two tastes are blended together, which is really delicious!

Tribute dishesDry method: Ingredients preparation: 200g of dried vegetables, a little dried chili, a small handful of dried peppercornsMillet pepperA little, garlic granules,White sesame seedsA handful.

1. Soak the dried vegetables in boiling water for about 30 minutes.

2. Finely chop the millet, chop the garlic, and put the white sesame seeds in a small bowl for later use.

3. Prepare an appropriate amount of oil (you can have more) and pour it into the pot, put in the dried chili pepper and Sichuan pepper, fry the flavor of the two ingredients over low heat, filter the hot oil and pour it into the prepared bowl, this is the most important step, stir well, at this time we should be able to smell the fragrance.

4. Soak the good tribute vegetables, squeeze out the water and cut one finger long, add a spoonful of salt, chicken essence.

Half a spoon, two spoons of light soy sauce, half a spoon of sugar to improve freshness, three spoons of white vinegar to increase the sourness, and drizzle with the hot oil just prepared.

How to eat tribute dishes

Tribute vegetables, also known as dried moss, ringing vegetables.

Its color is bright green, the texture is refreshing, and the bite is "rattle" and crispy, so it has the name of "Xiangcai".

Dried Gong Cai is made after drying and dehydration, and can be cooked and eaten after soaking in advance, which is very convenient.

It can be made into stir-fried bacon, squid, and cold tribute vegetables, which can be eaten in a variety of ways, not only delicious, but also rich in nutritional value.

Since fresh tribute vegetables cannot be stored for a long time and are not resistant to transportation, it is more convenient to make dried tribute vegetables for daily consumption.

During the production and processing, the freshly harvested tribute vegetables are made by removing the outer leaves and roots, peeling off the outer skin, cutting them into slender strips, and hanging them outside to dry naturally.

After being made, the color of the dried tribute vegetables is naturally bright green, and the texture is clear. The size and thickness of each one are uniform, neatly stacked, and it is very good-looking. The soaking rate of dried tribute vegetables is also very good, a bag of 150g of dried tribute vegetables seems to be not much, and there is a ** after soaking, and the amount is enough for 2 or 3 people to eat a meal.

There are many ways to make dried tribute vegetables, and here is a simple one::

Ingredient list: 200g of dried vegetables, a little dried chili, a small handful of dried peppercorns, a little millet pepper, garlic granules, and a small handful of white sesame seeds.

Production Steps:1Soak the dried vegetables in boiling water for about 30 minutes.

2.Finely chop the millet, mince the garlic, and put the white sesame seeds in a small bowl and set aside.

3.Prepare an appropriate amount of oil, pour it into the pot, put in the dried chili pepper and Sichuan pepper, fry the flavor of the two ingredients over low heat, filter the hot oil and pour it into the prepared bowl, this is the most important step, stir well, and you can smell the fragrance at this time.

4.Soak the good tribute vegetables, squeeze out the water and cut one finger long, add a spoonful of salt, half a spoon of chicken essence, two spoons of light soy sauce, half a spoon of sugar to improve freshness, three spoons of white vinegar to increase the sourness, and pour on the hot oil just prepared.

The above is a simple way to make dried tribute vegetables, I hope it can help you.

Dried tribute vegetables are also called dried tribute vegetables and dried moss, and they must be properly soaked before cooking. If you want to make the soaked tribute dishes delicious, you must soak them according to the following methods

Step 1: Choose high-quality dried tribute vegetables with less green fiber, cut off the leaves and tender shoots, and soak them in boiling water for 5 minutes.

Step 2: After 5 minutes, take out the tribute vegetables and rinse them well, then add an appropriate amount of salt to knead, squeeze out the green water, add an appropriate amount of salt and sugar and knead for about 2 3 minutes, and finally rinse them clean and cut them into small pieces.

Note: This step can also be soaked in cold water, which tastes better, but the time required should be appropriately extended.

Generally speaking, 100 grams of dried tribute vegetables can be distributed to 400 500 grams. After soaking, it can be mixed cold into a separate dish, or it can be plattered with side dishes, sweet and salty meat and vegetarian vegetables are appropriate, stir-fried and decoction are used for both Chinese and Western food, and can also be mixed with meat. It can also be cooked, stewed, and prepared a variety of vegetarian dishes, which can be made into the flavor of the north and south, and the taste is like a sea sting, which is unique.

Related common sense: Dried tribute vegetables are different in the same plant, the top is sweet, the middle is light, and the roots are alkaline. It is a little more beautiful to enjoy the guests. When eating, the dried tribute vegetables can be cut into three sections: upper, middle and lower, and processed separately.

Second, the home-cooked practice of tribute dishes.

1. Cold salad.

Soak in warm water (around 40 degrees) for 25-30 minutes, or in cold water (longer but with better taste).

Straighten the cut section about 3-5 cm in size.

Mix a little salt and knead, then wash with cold water, drain and put it into tableware, add sugar, vinegar, sesame oil, etc.

2. Tribute dish shredded chicken.

Ingredients: cooked chicken breast (or chicken thigh), tribute vegetables.

Soak the tribute vegetables in hot water in advance, cool them in cold water after boiling thoroughly, cut them into small pieces, add salt, monosodium glutamate, and sesame oil, mix well, and put them on a plate. Cooked chicken is fluffed with a knife, torn into strips by hand, then salt, monosodium glutamate, soy sauce, vinegar, sugar, red oil, and garlic paste are mixed well, covered with tribute vegetables, and sprinkled with a little green onion into a dish.

Features: Tribute vegetables are crisp and tender, shredded chicken is delicate, salty and fresh with spicy, and the aftertaste is slightly sweet and sour.

Tribute vegetables, also known as moss vegetables, dried moss, ringing vegetables, jellyfish vegetables or emperor dishes, are preferred by the general public for their fragrance, emerald green, freshness, crispness and refreshingness. It is a pure natural green high-grade dehydrated vegetable with high nutritional value. In the Qing Dynasty, it was often used as a kind of dried water vegetable to pay tribute to the imperial court.

According to the Compendium of Materia Medica, dried moss has the functions of strengthening the stomach, diluting water, clearing heat and detoxifying, inhibiting **, lowering blood pressure, and softening blood vessels. Regular food will prolong life. It has a high vitamin E content, so it is known as "natural health products, phytonutrients", and it is a good beauty and anti-cancer product today!

Method: Read step by step.

First course: 1Fat pork fat and thin cut separately, after cutting, the fat one aside, the thin one aside.

Prepare the ginger and garlic.

2.Soak the dried vegetables thoroughly, soak out the astringency, and then cut into sections.

Then wash the pot, turn on the stove, and heat it. Wait for the inside of the pot to almost evaporate and dry, 1: do not put oil, put down the part of the cut fat, control the heat a little smaller, 2: then stir-fry the fat, and slowly wait for the fat in it to almost come out (become hard).

3: Stir-fry the part of the lean pork with ginger and garlic, and add salt. When the fry is almost done, put the tribute vegetables down and fry again (increase the heat), 4: Then put a quarter of a bowl of water down, cover the pot and cook for three minutes (the heat should be reduced).

5: After a few drops of soy sauce, turn off the heat and serve.

Second course: 1Wash the duck meat and cut it into pieces, remove the celery leaves and cut into sections, and press it appropriately.

2.Soak the dried vegetables thoroughly, soak out the astringency, and then cut into sections.

1.First of all, the duck meat is splashed in water (after flying in water, rinse it with cold water);

2.secondly, fry the sesame oil pot, put the duck meat down, add salt, and stir-fry for a while; Put the tribute vegetables and fry them again;

3.After that, put water (about half of the duck meat is submerged) and put some wine;

4.Cover the pot, boil the heat, and simmer for five minutes;

5.Then add celery down, not too much, to taste; Stir-fry and cover for half a minute;

6.Finally, a little soy sauce is added, and the dishes are served;

Third course : Prepare minced pork, dumpling wrappers;

Cut the chives into granules, peel and dice the water chestnuts;

Soak the dried vegetables thoroughly, soak out the astringency, and then cut into cubes.

2.Secondly, put the ingredients down and fry them, and the noise over medium heat is almost half cooked. Put away the fire and you can make dumplings.

The dumplings can be steamed or served in soup, according to your taste, you can match them separately!

Hello kiss, soak in warm water, I soaked it for about 20 minutes, during which you can wake up with the dough. After soaking, wash with water three times and squeeze out the water for later useStep 3spaceHow to make pure milk hand-torn toast Step 1: Chop the vegetable leaves, and chop the green onions, ginger and millet. Step 4: Preparation of Pure Milk Pulled Toast Step 1: Add a little oil to the pan and stir-fry the diced fatty meat until it is as shown in the picture.

Or if there is oil residue at home, you can directly put oil residue. The key to this filling is to use frying and lard, because the leaves themselves are relatively bland, and they need to be neutralized with heavy oil. Step 5space Preparation of pure milk shredded toast Step 1: Add green onions, ginger and chili powder and stir-fryStep 6space Preparation of pure milk shredded toast Step 1: Add tribute vegetable leaves and stir-fry evenly, add salt, appropriate amount of light soy sauce, and chicken essence to tasteStep 7space Preparation of pure milk shredded toast Step 1: Add a little water to simmer and remove from the pot for later use.

I tasted the stuffing and it was delicious as it was, it felt like a meal. Step 8space Pure milk hand-pulled toast Preparation Step 1: When the proofing is almost done, roll out the skin and wrap the buns. Step 9: Preparation of pure milk teared toast Step 1: After wrapping, cover with plastic wrap and let it rise for 15 minutes, then steam it in a pot for 15 minutes, turn off the heat and simmer for a few minutes.

The preparation of dried tribute vegetables is as follows:Ingredients: 50 grams of dried vegetables, 150 grams of beef.

Excipients: 10 ml light soy sauce, 5 ml cooking wine, 10 grams of corn starch, 2 strips of ginger, 10 grams of garlic, 5 grams of salt.

1. After taking out the tribute vegetables, soak them in clean water until they become larger, wash them and set aside.

2. Soak the dried tribute vegetables and cut them into short sections.

3. Then soak the tribute vegetables in hot water for 10 minutes.

4. Clean up the beef and cut it into large slices for later use.

5. Put the cut beef rice into an appropriate amount of light soy sauce, cooking wine, shredded ginger and cornstarch, mix well and marinate for a while.

6. Stir-fry garlic in hot oil in a pan.

7. Put the beef in the pan and stir-fry.

8. Stir-fry the beef without stopping, and put it out for later use after the beef changes color.

9. Add a few more garlic to the pot and stir-fry until fragrant, pour the dried tribute vegetables into the pot and stir-fry.

10. Stir-fry the dried tribute vegetables to change color and add an appropriate amount of salt.

11. Pour the previously fried beef back into the pot and continue to stir-fry evenly.

12. Serve on a plate.