What kind of dish is the spicy tribute dish that many people use as a side dish?

Tribute dishes are also known as dried moss, ringing vegetables, and were called tribute dishes during the Qianlong period of the Qing Dynasty. The practice of cold salad tribute dishes is to first soak the good tribute vegetables in water, take out the dry control and set aside, put a little oil in the pot, put in the pepper to fry when it is hot, then put a little red pepper segment, splash it on the garlic spicy section with hot oil, and then put in salt, monosodium glutamate, put in the tribute vegetables and stir evenly, you can serve. Before eating, the dried tribute vegetables need to be soaked in warm water for 1-4 hours, soaked through (1kg can be 4-5kg) washed, cut into inches or dices, rinsed with boiling water to remove the water, can be cold mixed into a separate dish, can also be plattered side dishes, sweet and salty meat and vegetarian should be, meat diced, with pepper, salt, cooking wine, ginger powder, light soy sauce, starch mix and marinate for 20 minutes, first put the ginger, garlic and chili shreds into 5 minutes of hot oil and stir-fry aside, without any seasoning.

After <> take it out, use ice water to fry the part of the ginger and garlic lean meat, and add salt. Fry almost, just put the tribute vegetables down and then fry (the heat increases), down, the temperature in Beijing is now below zero, the water in the faucet is very cold, I didn't put ice cubes, so that after the ice is more crispy tribute vegetables fried bacon, the tribute vegetables are soaked in cold water for 5 hours in advance until soft, the bacon is boiled in water for a minute and taken out for later use, the pot leaves the bottom oil into the garlic slices, green onions, ginger, cooking wine and stir-fry the bacon until fragrant, and then into the tribute vegetables, a little salt, a little pepper, a little oyster sauce, stir-fry until the flavor is out of the pot and put on the plate.

Wash the pot and heat it on the fire, put in the bottom oil, add pepper and dried chili pepper and fry it until fragrant, take it out, keep the fried oil, add the green onion, ginger, garlic and millet spicy stir-fry until fragrant, and then add the tribute vegetables and fried pork belly slices that have been crossed by the oil, stir-fry evenly, and then add a little broth, use salt and chicken essence to dry clean the tribute vegetables to remove the dust, and then soak them in water, the warm water will be faster, about an hour, wait until the tribute vegetables absorb the water, remove the impurities and foreign bodies, cut the tribute vegetables into a small section and drain the water for later use. It is also good to eat it cold, stir-fried or eaten tribute dishes, which can be made into pickles, hot pot, fried meat, side dishes, and hot pot ingredients.

It's a very tasty side dish, and the texture of this dish is particularly good, and it can be made in many different flavors.

It's a very delicious dish, and I usually use it when I eat.

What are the ways to eat tribute vegetables?

Dried tofu mixed with tribute vegetables.

Material. Ingredients: dried tofu, tribute vegetable shiitake mushroom, cabbage heart salt, chicken essence, hidden vinegar, sesame oil, soy sauce, sesame paste, sugar.

Method. 1. Cut the tribute vegetables into inch segments, cut the mushrooms into strips, cut the dried tofu into strips, sit in the pot and pour the water into the fire, add a little salt, after the water boils, put the tribute vegetables, mushrooms and dried tofu together in the water and boil for one minute, remove and cool, add chicken essence, vinegar, salt, ginger and garlic, sesame oil and stir evenly;

2. Wash and cut the cabbage heart into thin strips, take a small bowl, add soy sauce, sesame paste, sugar, salt, water, minced garlic and mix well and pour it on the cabbage to make sesame paste and mix with cabbage heart.

Efficacy: Tofu dried tribute vegetables are also the most common way for us to eat tribute dishes in life, so we can often eat dried tofu tribute vegetables, in fact, dried tofu mixed tribute vegetables are not only very delicious, but also can help us increase appetite, promote digestion, and the practice of dried tofu mixed tribute vegetables is also very simple, so we can often eat dried tofu tribute vegetables.

Tribute vegetable straw mushroom stick fish soup.

Ingredients: 200 grams of stick fish spine, 150 grams of tribute vegetables, 100 grams of straw mushrooms, and 1 carrot. 1 tsp salt, 1 tbsp soy sauce, 1 2 tsp pepper, 2 tbsp cooking wine, 1 2 tsp monosodium glutamate.

Method. 1. Remove the head and wash the stick fish, cut it into sections, fry it in hot oil until golden brown and remove it for later use.

2. Rinse the tribute vegetables and straw mushrooms with water and change the knife, and cut the carrots into hob pieces.

3. Add 8 cups of stock to the pot and bring to a boil, add all the ingredients and seasonings and cook until the flavor is absorbed, and then remove from the pot.

Efficacy: Anti-aging.

There are also a lot of ways to eat tribute dishes, and we have also learned about the practice of dried tofu mixed with tribute vegetables and tribute vegetables and straw mushroom stick fish soup, which is very simple, and the dried tofu mixed with tribute vegetables and tribute vegetables and straw mushroom stick fish soup are also very delicious, so we can often eat dried tofu mixed with tribute vegetables and tribute vegetables and straw mushroom stick fish soup when we have time in our lives, and it can also help us delay aging.

At that time, the taste of Sichuan cuisine must be very different from that of today's Sichuan cuisine, including Hunan cuisine, which is mainly spicy, but the taste at that time was only relatively heavyBut it was not as spicy as it is now, for example, Sichuan used peppercorns and cinnamon spices at that time, and chili peppers were not introduced to our country until the Ming DynastyTherefore, it was only later that Sichuan cuisine and Hunan cuisine began to use chili peppers to enhance the mouth of the dish.

I believe we all know that many dishes in the southwest of our country are very spicyFor example, the dishes here in Sichuan, Hunan and other places are very spicy and spicy, and almost any dish will be put with chili peppersBut many people feel strange, because chili pepper is not actually native to our country, but introduced from abroad, in ancient China did not have chili pepper, until the Ming Dynasty, only began to appear pepper this foreign variety of seasoningAccording to historical records, the taste of Hunan food at that time was only sour and salty, not as spicy as it is now.

At that time, although the areas of Hunan and Jiangxi did not eat spicy, the locals had learned how to pickle food, for example, if you come to the southwest now, it is very common to see the locals marinating sausages and curing baconThisThese are the local very historical ways to eat, and Sichuan used to eat spicy, but did not use chili peppers, but used peppercorns or cinnamon and other seasonings, similar to the current five-spice, you can also adjust the flavor of the food to a little heavier, and slowly the southwest region began to accept this kind of spiciness.

In the Ming Dynasty, all kinds of foreign edible vegetables entered our country, such as potatoes, tomatoes and peppersSichuan cuisine itself is suitable for putting chili peppers, when chili peppers were introduced, they tried to integrate chili peppers into Sichuan cuisine, and found that the taste became better, so today's Sichuan cuisine is indispensable for chili peppers, including the cooking method of Hunan cuisine, the taste of Hunan cuisine is also very fresh and spicy, and it is not good to do without chili peppers.