What is the origin of grandma s dish, what are the effects and functions, and what is the calorie in

Grandma's dish is a home-cooked dish in Xiangxi, Hunan. Raw materials such as kohlrabi, radish, cowpea, sword beans, eggplant, etc. It is dried in the traditional production method of Xiangxi folk and salted in a tank.

After successful marinating, stir-fry with chili, vegetable oil, salt, garlic, etc. Serving. It has the effect of increasing appetite and reducing blood lipids.

Grandma's cuisine, also known as Wan Cai, is a home-cooked dish in Xiangxi, Hunan. The raw materials include kohlrabi, white radish, cowpea, sword beans, eggplant, etc. After drying, it is put into a jar and pickled in the traditional folk method of Xiangxi.

No added coloring or preservatives. After pickling successfully, stir-fry with Chaotian pepper, Hangzhou pepper, red pepper, vegetable oil, salt, garlic, etc.

Legend has it that after the daughter of Xiangxi got married in ancient times, it was difficult for the married daughter to go back to her parents' house to visit relatives. Therefore, when her daughter gets married, her mother will cook a parting dish for her daughter, which has various flavors of salty, sour, spicy, crispy, and sweet. The taste of the dish is in the woman's mouth, in the mother's heart.

Because a loving mother loves her daughter, this dish has been passed down from generation to generation. Later, after continuous exploration and improvement, a delicious new dish was invented with Xiangxi alpine wild vegetables and nearly ten kinds of green pollution-free vegetables in Changsha to add secret seasonings. It is kneaded, dried, marinated and fried.

This new dish is called Xiangxi Grandma's Dish. Introduction to Waiwo Cuisine: Waiwo Cuisine, also known as Wan Cai, is a home-cooked dish in Xiangxi, Hunan.

The raw materials are kohlrabi, white radish, cowpea, eggplant, etc. After drying, it is put into a jar and pickled in the traditional folk method of Xiangxi. No added coloring or preservatives.

After successful pickling, add Chaotian pepper, Hangzhou pepper, red pepper, vegetable oil, salt, garlic and stir-fry.

The main ingredients of powdered cabbage are kohlrabi, white radish, cowpea, eggplant, etc. Powdered cabbage, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials are powdered cabbage, white radish, cowpea, eggplant, etc.

It is made in the traditional folk method of Xiangxi, dried in the sun, pickled in the jar, and does not add any pigments and preservatives. After successful pickling, stir-fry with Chaotian pepper, Hangzhou pepper, dried red pepper, vegetable oil, salt, garlic, etc. You can eat it.

After stir-frying, it is particularly spicy, which just reflects the biggest feature of Hunan cuisine. It is a rare fashionable Hunan dish, bibimbap is excellent, delicious and delicious. It has the effects of appetizing, lowering blood lipids, softening blood vessels, and nourishing the skin.

It is said that in ancient times, after the daughters of various families in Xiangxi got married, it was difficult for the married daughters to return to their parents' homes to save their relatives, so when the daughters got married, the mothers would make a dish for their daughters that left home, salty, sour, spicy, crispy, and sweet. Efficacy and function: The taste is delicious, the taste is more than fragrant, it has the effect of appetizing rice, lowering blood lipids, softening blood vessels, and nourishing the face, 125 kcal 100 grams, which is a kind of low-calorie, high-moisture food, suitable for people to eat.

It is because this kind of dish is often eaten in my grandmother's generation, it can help us detoxify and nourish our skin, and the calories are very low. Generally, it is about 100 kcal.

It is a kind of concern for children and relatives, and it is mainly a general name for some home-cooked meals and local specialties.

This is because the local people in Sichuan believe that this kind of food is very difficult to find when looking for it, and you need to walk a long distance, just like going to your grandmother's house. It will be harmful to the body, so when eating, it must be in moderation, not overeating, and not eating raw.

Grandma's cuisine originates from a beautiful legend: according to legend, in ancient times, when the daughter of each family in Xiangxi got married, the elders of the family would cook a dish for their daughter who left home. Because it is generally difficult for a daughter to return to her parents' home to save her relatives after marriage, this dish that leaves home contains salty, sour, spicy, crispy, and sweet flavors.

Mustard and pickles contain nitrite, which is a carcinogen, so it is recommended to eat less. You can eat it appropriately to improve the taste and increase your appetite. If you often eat pickles, it is recommended to soak them in water for a period of time before eating.

An ancient city of Phoenix surrounded by mountains and rivers, a tourist who has traveled a long distance and a delicious home-cooked meal at a local villager's home, an ordinary and beautiful scene. Grandma's food has a story-like connection with such beauty.

In 2002, a tourist from Changsha embarked on a beautiful phoenix journey. It was already evening when I arrived in Phoenix, and I had a long journey and a poor appetite. At this time, dinner will most likely become the decoration of the day's travel.

However, it only took a few minutes for a smell to emanate from the kitchen, making you feel appetizing. When it is served on the table, under the slightly dim light, this dish is full of mountain game, and the salty, sour, spicy, and crispy flavors in the mouth are wonderful in the mixture of aromas.

This tourist was originally in the Hunan cuisine business, and when he encountered such a delicacy, he naturally wanted to be a good one. It turns out that this dish is associated with a beautiful legend. Legend has it that in ancient times, after the daughters of various families in Xiangxi got married, it was difficult for the married daughters to return to their parents' homes to save their relatives.

So, when her daughter gets married, the mother will cook a dish for her daughter that leaves home, salty, sour, spicy, crispy, and sweet. The taste of the dish enters the woman's mouth, in the mother's heart. Because of the mother's love for her daughter, this dish has been passed down from generation to generation.

This tourist is Mr. Li Zhixiang of Li Ji Fenggu, and after returning to Changsha, he has never forgotten the fragrance and deliciousness of this dish and the legend that has been passed away. After continuous exploration and improvement, Mr. Li Zhixiang finally used Xiangxi alpine wild vegetables with nearly ten kinds of Changsha green pollution-free vegetables to add secret seasonings, and invented a delicious new dish through a variety of processes such as pinching, drying, pickling and stir-frying. In order to commemorate that unforgettable trip to Xiangxi, Mr. Li Zhixiang named this new dish Xiangxi Grandma Cuisine.