Introduction to the recipe of Babao cuisine: This dish has been in Wanjiang area for hundreds of years. As the name implies, it has been passed down from generation to generation and is a household name. It is a necessary side dish for every family two days before the Spring Festival every year. Rich in nutrition, convenient to eat and preserve, it is a famous dish that people are keen on.
Specific practices:
Ingredients: Prepare an appropriate amount of October vegetables (kohlrabi).
Accessories: day lily, winter bamboo shoots, fungus, dried tea, dried shredded carrots, dried shredded vegetables, bean curd skin and white sesame seeds.
Production method:
1. Wash and shred October vegetables, and shred other ingredients for later use;
2. Put oil in the pot, add shredded ginger, shredded October vegetables, daylily, etc. And stir-fry until fragrant. Add seasoning and stir well. Pour in sesame oil, sprinkle with sesame seeds and serve.
Features: full of color, fragrance and taste.
Chef suggested:
1, shredded carrot and shredded vegetable stem are dried to semi-dry.
2. Use cooked rapeseed oil when frying.
3. Use pickled kohlrabi.
Nutritional analysis:
1, Babaocai can be added to dishes for seasoning, which can clear the mouth to relieve boredom and stimulate appetite after eating;
2. The organic acids and their salts in Babao vegetables can generate alkaline minerals after being digested by the human body, which can adjust the acid-base balance in the human body and prevent blood from being too acidic. It has a unique effect on improving and conditioning body functions.
The above is an introduction to the practice of Babao cuisine. In fact, the practice of Babao cuisine is relatively simple. Of course, the method mentioned above is only one of them, and many practices are still very distinctive. You can make eight-treasure dishes according to your own taste, but in order to taste better, you should choose high-quality raw materials to make them.