The raw materials of cauliflower are kohlrabi, white radish, cowpea, kidney bean, eggplant and so on. Sun-dried by the traditional method of Xiangxi folk, pickled in jars, without adding any pigments and preservatives.
After curing successfully, add pepper, persimmon pepper, dried pepper, vegetable oil, salt and garlic and stir fry. , you can eat. It is particularly spicy after frying, which just reflects the biggest feature of Hunan cuisine. It is a rare fashion Hunan cuisine. It's great with bibimbap. It's delicious and delicious.
The origin of waiwo cuisine
In 2002, a Changsha tourist embarked on a beautiful trip to the Phoenix. When I arrived in Phoenix, it was already evening. I have a long journey and have a bad appetite. This dish is full of game, and its salty, sour, spicy and crisp taste is wonderful in Chen Zhong.
This tourist cooks Hunan cuisine. When he comes across such delicious food, he naturally wants to find out. It turns out that this dish is related to a beautiful legend. According to legend, in ancient times, after the daughter of Xiangxi got married, it was difficult for the married daughter to go back to her family to visit relatives. So when the daughter gets married, the mother will cook a dish for her daughter, which is salty, sour, spicy, crisp and sweet. Because loving mothers love their daughters, this dish has been handed down from generation to generation.