What are the dishes of the eight treasure pickles, and what are the dishes in the eight treasure dis

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.

Tho lotus, white radish, bamboo shoot tips, cucumber, lotus root, peanut kernels, ginger, large green pepper and other ingredients.

Eight treasure vegetables, also known as eight treasure pickles, are an ingredient obtained by pickling a variety of vegetables as the main raw materials. Before pickling the eight treasures, all the ingredients should be processed.

All the ingredients should be peeled off, the roots should be peeled, and then washed with water, the ingredients of the lotus should be removed from the roots and leaves, and then the old skin on the outside should be removed, and all of them should be cut into small dices after they are processed, ginger is an exception, it needs to be cut into fine pieces after washing for later use.

Pickling of Eight Treasure Vegetables:

Add the prepared raw materials to the edible salt and marinate for about three days, after the marinade, pour out the pickled water, and then control the moisture on their surface, and then add them to the black sauce to pickle, when pickling, it must be sealed, the sauce can not be too little, it must not be vegetables, most of the time it is pickled for about ten days, and the eight treasure vegetables can be pickled well, and you can take it out and eat it directly when you want to eat.

There are eight treasure dishes insideEnoki, bamboo shoots, black fungus, dried tea, shredded dried carrots, shredded dried vegetable stalks, soybean oil skin, sesame seeds.

Babao cuisine is a characteristic traditional pickle food in Jiangsu, Zhejiang and Anhui, with golden color and strong sauce fragrance, and it is a must-have side dish for every family in the first two days of the Spring Festival every year.

Eight treasure vegetables are made by marinating various vegetables, and there are no meat dishes, so there is less fat in them. Moreover, Babao vegetables contain a certain amount of fiber, and the calorie dates are relatively low, only 72 kcal, and they are also rich in carbohydrates.

Protein, vitamin E

Thiamine, riboflavin.

Nutrients such as niacin, iron, and potassium leakage.

Menu description

Eight treasure dishes are characterized by their golden color and strong sauce flavor. 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.

When cleaning the slag of the operation bench, it is necessary to pay attention to the shredded carrots and vegetable stems until they are semi-dry. Use cooked rapeseed oil when stir-frying. Use pickled big-headed greens.

The preparation of the authentic sauce eight treasure pickles is as follows:

Ingredients: Ginger, cucumber, green pepper, red pepper, ginger, peanuts, lentils, green radish.

Excipients: pure brewed soy sauce, coarse salt, sugar, appropriate amount of liquor.

Specific steps: 1. Cut off the bad parts (black tips and discolored parts) after washing the devil ginger into small slices, wash and slice cucumbers, cut small slices of green peppers, cut small red peppers into circles, shred ginger, peel peanuts after soaking, wash and cut lentils into sections, and wash and slice green radish.

2. Put the chopped devil ginger, cucumber, green pepper, lentils, and green radish in a large basin, sprinkle with an appropriate amount of coarse salt to kill, and it will take about 5 hours to place.

3. Five hours later, a large pot of vegetables has killed a lot of water, at this time prepare a drawer cloth, put the large pot of Chinese vegetables on the drawer cloth in batches, and then try to take out all the water.

4. Put the dried vegetables in a large pot, and put the chopped red peppers, shredded ginger, and peeled peanuts into them.

5. Pour in enough pure brewed soy sauce, do not cover all the dishes, and there will be some water after about 10 minutes.

After a few minutes, add an appropriate amount of sugar and drizzle a little white wine. Then stir all the ingredients well.

7. Then you can start bottling, prepare a clean glass bottle, pour a little liquor into it and pour it out, then put the eight-treasure pickles in it with a spoon, and pour the excess soy sauce into it.

8. Cover the mouth of the bottle with a piece of plastic wrap and close the lid tightly.

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.

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.

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.