How to make dried tribute vegetables delicious, how to make dried tribute vegetables leaves

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.

Tools Raw materials.

More fatty pork (about ten dollars).

Tribute dish (a bundle).

Duck (less than 20 pieces).

Dumpling wrapper (six bucks).

Horseshoe: About ten.

Garlic several.

A pinch of green onions. Ginger several.

Celery 1 sprig.

Method steps.

1 7 step by step reading.

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.

Dried tribute vegetables are dried moss. Tribute vegetables are also called dried moss, ringing vegetables, jellyfish, moss, is a kind of pure natural green high-grade dehydrated vegetables with bright green color, refreshing texture, and taste like jellyfish.

What kind of dish is Gangong cuisine?

The name of the tribute dish is mainly in the Qianlong period of the Qing Dynasty, because it was paid tribute to the imperial court every year. Gongcai has a long history of cultivation, dating back 2,000 years.

At present, tribute vegetables have become the protected products of geographical indications, among which the more famous ones are Vortex Yang Dried Moss and Pizhou Dried Moss.

The appearance of tribute vegetables is bright and green, the taste is crisp and refreshing, and its taste is more like seafood - jellyfish. Tribute dishes are also affectionately called "ringing dishes" because of their taste and chewing sound.

Dried tribute vegetables are made in autumn by removing the stems of tribute vegetables, peeling them and splitting them into strips. The edible value of tribute dishes is very high, not only for cooking vegetables and stewing soups, but also for cold dressing.

How long do you need to soak dry tribute vegetables

After all, dried tribute vegetables are made from the sun, so they must be soaked before cooking. It is best to soak in 40 warm water for about 30 minutes, until the tribute vegetables are soaked through and then removed, and the water can be used to cook.

If you soak the dried vegetables in cold water, they will taste better. However, it should be noted that if you soak the dried tribute vegetables in cold water, the time will be relatively long, and the tribute vegetables can be soaked.

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!

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.