Ma rot vegetable Ma rot vegetable is a traditional dish in Kaifeng. In Song Dynasty, Meng described the four seasons drinking in the night market in Dream of Tokyo, and listed the rotten chicken skin in rotten vegetables as the first course in summer.

Hemp rot vegetable is made of sesame paste and mung bean starch as the main raw materials, and it is as soft as tofu, so it is called "hemp rot". Mung bean has the function of relieving fever and benefiting qi, and sesame paste has the function of waking stomach and moistening dryness. Take them as the main raw materials and make full use of their medicinal properties. Since the Song Dynasty, hemp rot vegetables have been continuously improved and developed, forming a series of dishes with high and low grades and both meat and vegetarian dishes. Such as hemp rotten belly, hemp rotten sea cucumber, hemp rotten chicken skin, hemp rotten duck slices, hemp rotten cabbage, hemp rotten water bamboo and so on.

Production method: Take rotten tripe as an example: first, mix mung bean powder with salt water, ginger juice, monosodium glutamate, cooking wine and other condiments into paste, put it in a pot until it is transparent and smooth, add sesame sauce, stir well, put it in a plate, let it cool, and cut into large pieces; Then every once in a while, use Guangdu tablets to put them into the plate, and pour in the juice mixed with clear soup, salt water, monosodium glutamate, soy sauce and sesame oil.

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