1, dry tribute vegetables with boiling water for about 30 minutes.
2, millet spicy chopped, garlic chopped, white sesame seeds into a small bowl for later use.
3, prepare the right amount of oil (can be more) into the pot, add dried pepper and pepper, stir-fry with a small torch, 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 cooked tribute, squeeze out the water and cut it into a finger length. Add one spoonful of salt, half a spoonful of chicken essence, two spoonfuls of soy sauce, half a spoonful of white sugar to refresh, three spoonfuls of white vinegar to increase the acidity, and pour in the hot oil just prepared.
Gongcai eating method
Tribute, also known as dried moss and loud vegetables. Its color is bright green, its texture is refreshing, and it is crunchy when bitten, so it is called "loud dish".
Dried tribute vegetables are dried and dehydrated, so they can be cooked and eaten in advance, which is very convenient.
It can be made into fried bacon, squid and cold tribute dishes, with delicious taste and rich nutritional value.
Because fresh tribute vegetables can't be preserved for a long time and can't be transported, it is more convenient to make dried tribute vegetables for daily consumption.
When making and processing, the leaves and roots of freshly harvested tribute vegetables are removed, peeled, cut into slender strips, and hung outdoors to dry naturally.
The prepared dried tribute vegetables are naturally bright green in color and clear in texture. Each root is uniform in size and thickness, neatly packed and looks good. The soaking rate of dried tribute vegetables is also very good. A bag of 1.50g dried tribute vegetables looks very small. After soaking, there is a big plate, enough for 2~3 people.