How to cook tribute dishes deliciously, how to eat tribute dishes and how to do them

Stir-fried shredded pork with tribute vegetables].

Ingredients: a small handful of tribute vegetables, a piece of pork tenderloin, and a red pepper.

Flavor: ginger, garlic, salt, cooking wine, pepper, light soy sauce, cornstarch.

Production method: 1. Take a few bagged tribute dishes, soak them in cold water for half an hour, and only need four or five to fry them.

2. Separate the fatty and thin tenderloin into shreds. Marinate the shredded pork in cooking wine, salt and pepper for one or two minutes, then add cornstarch to grasp well. In this way, the shredded meat is particularly tender and delicious.

3. Shred the ginger, garlic and red pepper for later use.

4. Soak the tribute vegetables, wash them and cut them into small pieces.

5. Put oil in the pot, turn on high heat, add shredded ginger, stir-fry to bring out the fragrance, add shredded fatty meat and fry the oil, quickly put in the marinated lean meat, fry until eight mature, and put it up for later use.

6. Put oil in the pot again, heat it, add the tribute vegetable section, fry the water, add salt and light soy sauce to taste, put the red pepper shreds in it, and mix evenly.

7. Finally, add the fried shredded meat, stir-fry a few times, and sprinkle some sugar before leaving the pot to enhance freshness.

Home-cooked delicious stir-fry - the fried shredded meat with tribute vegetables is ready, the color is good-looking, the taste is better, and it is so simple, the more you chew, the more fragrant it is, it is absolute to eat more bowls of rice, and it is more perfect to drink a little wine!

1. Soak in warm boiled water (about 40 degrees) for 25-30 minutes, or soak in cold water (long time but better taste) 2. Straighten out the cut section of about 3-5 cm 3, mix a little salt and rub it, then wash it with cold water, drain it 4, put it into tableware, add sugar, vinegar, sesame oil, etc., and mix it with meat.

It can 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 jellyfish, which is unique.

Another tribute dish is pickles, which are pickled with mustard greens.

There are two versions of the name: 1. Because of its exquisite production, unique taste and excellent flavor, it can be used as a "tribute";

2. "Gong" is a pickling method in Chaoshan, such as tribute curd, tribute bean and so on.

1.First, put the minced ginger, minced garlic and shredded chili pepper into the 5-minute hot oil and stir-fry again, without any seasoning.

2.Put the washed and cut strips of tribute vegetables and stir-fry together.

3.Add two spoonfuls of light soy sauce, one spoonful consumes oil, and you can decide whether to add salt or not according to your own taste.

4.Finally, sprinkle with green onion foam, stir-fry evenly, and stir-fry the tribute vegetables to get out of the pot.

The eating and practice of tribute dishes are as follows:Tools: 80g of dried tribute vegetables, an appropriate amount of Lao Gan Ma, a small amount of light soy sauce, an appropriate amount of minced garlic, an appropriate amount of sesame oil, a few drops of aged vinegar, and a small amount of sesame seeds.

1. Soak the dried vegetables in water for 20 minutes.

2. It is best to soak it in cold water, which is refreshing. Drain after soaking.

3. Bring water to a boil in a hot pot and boil the soaked tribute vegetables in boiling water for 2 minutes. Remove and rinse with cool water and drain.

4. Wait for the tribute vegetables to cool, cut them into small pieces of 3 cm of equal length, and arrange them.

5. Make sauce: light soy sauce, Lao Gan Ma bean drum chili pepper hungry brother morning sauce, sesame oil, a few drops of aged vinegar, sesame seeds, minced garlic. Heat the pan, burn the sesame seeds and sesame oil until it smokes, pour it over the minced garlic, and if you like spicy, you can add millet pepper.

6. Finally, pour the juice evenly on the cut tribute vegetables.

The preparation of tribute dishes is as follows:Ingredients Tools: 80g of dried tribute vegetables, appropriate amount of Lao Gan Ma, small amount of light soy sauce, appropriate amount of minced garlic, appropriate amount of sesame oil, a few drops of aged vinegar, small amount of sesame seeds, spicy millet, pot, bowl.

1. Soak the dried vegetables in water for 20 minutes.

2. It is best to soak in cold water, and drain the water after soaking Chang.

3. Bring water to a boil in a hot pot, and boil the soaked tribute vegetables in boiling water for 2 minutes. Remove and rinse with cool water and drain.

4. Wait for the tribute vegetables to cool, cut them into small pieces of 3 cm of the same length, and arrange them.

5. Put the staring sticks into the pot into the light soy sauce, Lao Gan Ma bean drum chili sauce, sesame oil, a few drops of aged vinegar, sesame seeds, minced garlic, burn the sesame seeds and sesame oil until it smokes slightly, pour it on the minced garlic, you can add millet pepper if you like spicy, and then put it out for later use.

6. Finally, pour the juice evenly on the cut tribute vegetables.

The delicious tribute dishes are made as follows:

Tools Ingredients: Tribute vegetables, chicken breast, green onions, ginger, garlic chives, light soy sauce, oyster sauce, sugar, chili oil, balsamic vinegar, pepper, cooked sesame seeds, sesame oil, salt, chicken essence.

1. Soak the tribute vegetables, prepare a larger bowl, put in a small handful of dried tribute vegetables, and pour boiling water. One hour in the morning, after Punkai, the tribute dishes were soaked.

2. Prepare a pot of water, ** cook the chicken, after the chicken is cooked, take it out and let it cool, and then tear the cooled chicken into thin wires along the texture. Spread the boiled vegetables on the bottom of the plate and place the torn shredded chicken breast on top.

3. Take an empty bowl, put minced garlic, light soy sauce, oyster sauce, sugar, chili oil, balsamic vinegar, pepper, cooked sesame seeds, sesame oil, salt, chicken essence in the bowl, and then add a spoonful of water to make the sauce.

4. Finally, pour the prepared sauce on top of the shredded chicken, stir well, and then sprinkle some chopped green onions, and serve.

Tips for choosing tribute dishes

It looks emerald green and has no yellow leaves, which is basic, and of course it is also a sign of the freshness of the vegetables. We don't buy vegetables every day at work, and if the purchased tribute vegetables are left for a few days, some merchants will sprinkle water or wash them with water in order to make the vegetables look clean and beautiful.

Of course, there is nothing wrong with eating it on the same day, but if you put it for a long time, the taste will be much worse, and if you want to put it for a long time, it is best to choose those dishes that do not enter the water.

In addition, touch the tribute vegetables with your hands, if you find that the tribute vegetables have been soft and rotten, then don't buy them again, this is obviously too long to set the fruit of the land. It is better to choose those varieties with large leaves and short stems, which are definitely much tastier than those with long stems.

1. Tribute vegetables, also known as moss vegetables, have a variety of ways to eat, which can be fried or cold.

2. Soak the tribute vegetables in boiling water first, because the tribute vegetables are generally dried, so you need to soak them before eating, because the tribute vegetables will become thicker after soaking, so you can soak a little less.

3. Wash the soaked tribute vegetables and cut them into sections and put them on a plate for later use, and at the same time cut the garlic, ginger, chili peppers, etc. for later use.

4. Wash the bacon and cut it into pieces, the reason why bacon is used is because the tribute vegetables will become more fragrant after stir-frying with it.

5. After the ingredients are ready, put the lard into the hot pan, put in the bacon and fry until golden brown, then pour in the minced garlic, ginger and chili, then pour in the tribute vegetables and stir-fry, salt, light soy sauce, cooking wine and other seasonings are put in turn, and it can be out of the pot in about three minutes.

Dried tribute vegetable method: Ingredients preparation: 200g of dried tribute 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.

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 soaked 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 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.