What are the eight dishes of the Eight Treasures and what are the dishes in the Eight Treasures Dish

Babao cuisine does not refer to eight kinds of dishes, but the name of a well-known traditional pickle cuisine in Jiangsu, Zhejiang and Anhui. Here's how to do it:

Ingredients: 4 taels of boiled peanuts and soybeans, about 4 taels of 1 square piece of meat, about 6 taels of 2 carrots, about 8 taels of 1 white radish, 5 taels of lotus root, appropriate amount of green onion and ginger, appropriate amount of salt and edible oil, 2 red peppers.

Steps: 1. Soak the lotus root, carrot and white radish in water.

2. Then rinse, peel, shave off the head and tail, and shave off the scar.

3. Then, cut the peeled carrots, lotus roots, and white radishes into small cubes of about centimeters.

4. Then put the boiled peanuts and soybeans into a plate and set aside.

5. Cut the boiled pork belly cubes into rectangular cubes of about centimeters.

7. Put cooking oil in the pot, **, put in the green onion, ginger and pepper after the oil is slightly hot, fry the slightly yellow, put the cut vegetarian vegetables into the pot, and stir-fry evenly.

7. Put cooking oil in the pot, **, put in the green onion, ginger and pepper after the oil is slightly hot, fry the slightly yellow, put the cut vegetarian vegetables into the pot, and stir-fry evenly.

8. Then, add a large bowl of old soup for boiling pork belly, add a large bowl of water, add an appropriate amount of salt, and stir-fry evenly.

9. Then simmer on high heat for 5 minutes, add cooked pork belly, peanuts, soybeans, and then continue to stir-fry evenly.

10. Simmer for another 3 minutes before turning off the heat. The delicious and nutritious eight-treasure dish is ready, and the finished product is as follows.

Main ingredients of Babao dish: October vegetables (big-headed greens) Auxiliary materials: daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stems, tofu skin.

White sesame seeds. It can be consumed by the general population, the elderly, people with high blood pressure, and kidney disease.

Patients should eat sparingly.

This dish has a history of hundreds of years in the Wanjiang region, as the name suggests, passed down from generation to generation, a household name, every year two days before the Spring Festival every family must have a small dish, nutritious, easy to eat, easy to preserve.

Big-headed greens, daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stems, tofu skin, white sesame seeds.

Tomatoes, cucumbers, beans, cabbage, carrots, lean meats, yams, potatoes.

The eight treasures are goldenrod, bamboo shoots, black fungus, dried tea, shredded dried carrots, shredded dried vegetable stems, soybean oil skin, and sesame seeds.

Babao cuisine is a well-known characteristic traditional sauce product specialty food in Jiangsu, Zhejiang, Shanghai and Anhui Province. The color is golden yellow, and the sauce has a strong aroma.

Eight treasure vegetables are used as seasonings, which have the effect of clearing the throat and relieving greasy and improving appetite; The citric acid and salt in Babao vegetables can be converted into alkaline minerals after being digested and absorbed by the body, which can adjust the acidity and alkalinity in the human body and avoid the high acidity and alkalinity of the blood.

Production method: 1. Prepare red and white dried tofu, 1,000 zhang, carrots, snow red, soaked fungus, shiitake mushrooms, daylily, and kelp.

2. Cut the red and white dried tofu, 1000 zhang, fungus, shiitake mushrooms and kelp into thin strips, and tear the daylily into shreds.

3. It is best to rub the carrots into fine shreds, cool and dry, or directly cut into fine shreds.

4. Chop the green onion, ginger, garlic and green garlic for later use.

5. Pour oil into the pot, first add the green onion when the oil is hot, and then add the red and white dried bean products and thousands of copies.

6. Stir-fry to change color, add salt and light soy sauce to taste, and set aside.

7. Pour oil into the pot, heat the mushrooms, kelp and daylily, fry to change color, add salt to taste, and set aside.

8. Pour oil into the pot, first add the green onion to the hot oil, then add the carrot, fry to change color, add salt to taste, add some water to cover the pot and simmer softly, and set aside.

9. Pour oil into the pan and heat the green onion, ginger and garlic in the fryer.

10. Then the snow is red and sweetened to taste.

11. Pour the fungus down and stir-fry.

12. Finally, pour all the fried "into the pot and fry evenly, turn off the heat.

13. Wait until the dishes in the pot are not too hot, stir in the green garlic.

Eight treasures are eight kinds of vegetables, including big head greens, daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stalks, tofu skin, and white sesame seeds.

1. Babao cuisine is a well-known traditional pickle cuisine in Jiangsu, Zhejiang and Anhui. The color of the dress is golden, and the sauce is fragrant. Ingredients:

October vegetables (big-headed greens) accessories: daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stems, tofu skin, white sesame seeds. It can be eaten by the general population, and the elderly, patients with high blood pressure, and patients with kidney disease should eat less.

2. This dish has hundreds of imitation years of history in the Wanjiang region, as the name suggests, passed down from generation to generation, a household name, a small dish that is necessary for each family in the first two days of the Spring Festival every year, which is nutritious, easy to eat and easy to preserve.

Summary. Hello dear! Hangzhou Babao cuisine is eight kinds of ingredients: golden needle cabbage, bamboo shoots, black fungus, dried tea, carrots, vegetable stalks, soybean oil skin, and sesame seeds.

Hello dear! Hangzhou Babao cuisine is eight kinds of ingredients: golden needle cabbage, bamboo shoots, black fungus, dried tea, carrots, vegetable stalks, soybean oil skin, and sesame seeds.

Hello dear! 1.Eight Treasure Tofu:

Cut the tofu into cubes, add green onions, ginger and garlic, Sichuan pepper powder, salt, vinegar, sugar, soy sauce, sesame oil, sesame oil and other seasonings, and stir-fry until it changes color. 2.Babao Chicken:

Cut the chicken into cubes, add green onions, ginger and garlic, Sichuan pepper powder, salt, vinegar, sugar, soy sauce, sesame oil, sesame oil and other seasonings, and stir-fry until it changes color. 3.Treasure Fish:

Cut the fish into pieces, add green onions, ginger and garlic, Sichuan pepper powder, salt, vinegar, sugar, soy sauce, sesame oil, sesame oil and other seasonings, and stir-fry until it changes color. 4.Eight treasure shrimp:

Peel the shrimp and add the green onion, ginger and garlic, and pepper powder

The taste effects of Babao cuisine are: 1. Sweet and sour taste: The vegetables and fruits in Babao cuisine have sweet and sour taste, which can meet people's needs for taste.

2. Rich in nutrition: The vegetables and fruits in Babao cuisine are rich in nutrients, which can meet people's nutritional needs. 3. Clearing heat and detoxifying

The vegetables and fruits in the eight-treasure dish have the effect of clearing heat and detoxifying, which can help people detoxify and nourish their skin. 4. Antioxidant: The vegetables and fruits in Babao are rich in antioxidants, which can help people fight aging.

5. Anti-inflammatory: vegetables and water in Babao vegetables.

The eight treasure dishes include big-headed greens, daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stalks, tofu skin, and white sesame seeds. It is a special clear color traditional pickle food in Jiangsu, Zhejiang and Anhui areas, the color is golden, the sauce is fragrant, and it is a must-have dish for every family in the first two days of the Spring Festival every year. <

The eight treasure dishes include big-headed greens, daylily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stalks, tofu skin, and white sesame seeds. It is a special traditional pickle food in Jiangsu, Zhejiang and Anhui, the color is golden, the sauce is fragrant, it is a must-have side dish for each family two days before the Spring Festival every year.