Dried Tribute Vegetable is moss cabbage after sun-drying. Tribute vegetables, also known as dried moss, ringing vegetables, mountain jellyfish, moss cabbage, is a kind of bright green color, crisp texture, and tastes like jellyfish, an all-natural green high-grade dehydrated vegetables.

The name Gongcai mainly comes from the Qianlong period of the Qing Dynasty, because it was named after the officials who paid tribute to the court every year. Gongcai has a long history of cultivation, two thousand years ago. At present, Gongcai has become a protected product of geographical indications, of which the more famous ones are dried moss in Huiyang and dried moss in Pizhou.

Gongcai has a bright green color and a crisp and refreshing texture, and its taste is more like that of jellyfish, which is a seafood product. Because of its texture and the sound it makes when chewed, it is also affectionately known as the "ringing vegetable". Dried konjac is made by peeling and splitting the stalks of konjac in the fall and then drying them in the sun. It has a high food value and can be used not only for cooking and soup, but also for cold dishes.

Dried Tribute Vegetables Food Notes

Dried Tribute Vegetables are sun-dried after all, so it is important to soak them before cooking. It is best to use 40 ℃ warm water to soak for about 30 minutes, until the gung ho soaked through the hair open, then fish out, squeeze out the water can be used for cooking.

Dried gung ho with cold water soaking, its flavor is better. Just be aware that if you use cold water to soak the dried cabbage, it will take relatively long time to soak the cabbage.