Method for dried tribute vegetables: Ingredients preparation: 200g of dried tribute vegetables, a little dried chili pepper, a small handful of dried Sichuan peppercorns, a little millet pepper, 4.5 grains of garlic, and a small handful of white sesame seeds.

1. Soak the dried tribute vegetables in boiling water for about 30 minutes.

2. Chop the millet, mince the garlic, and put the white sesame seeds into a small bowl and set aside.

3. Prepare an appropriate amount of oil (can be more) and pour it into the pot, add dried chili peppers and Sichuan peppercorns, stir-fry the flavors of the two ingredients over low heat, filter the hot oil and pour it into the prepared bowl. Here, this is the most important step, stir evenly, and we should be able to smell the fragrance at this time.

4. Squeeze the soaked tribute vegetables, squeeze out the water and cut into finger lengths. Add one spoonful of salt, half a spoonful of chicken essence, two spoons of light soy sauce, half a spoonful of white sugar to enhance the freshness, and three spoons of white vinegar to increase the sourness. Pour on the hot oil you just prepared.

How to eat tribute vegetables

Gong vegetables are also known as moss stems and ring vegetables. Its color is bright green, its texture is refreshing, and its bite is crunchy and crunchy, hence the name "Xiangcai".

Dried tribute vegetables are made after drying and dehydration. They can be cooked and eaten after soaking in advance, which is very convenient.

It can be made into fried bacon, tribute squid, and cold tribute dishes. It can be eaten in various ways. It is not only delicious, but also rich in nutritional value.

Since fresh tribute vegetables cannot be stored for a long time and cannot withstand transportation, making dried tribute vegetables is more convenient for daily consumption.

During production and processing, the outer leaves and roots of freshly harvested tribute vegetables are removed, the outer skin is peeled off, cut into long and thin strips, and hung outdoors to dry naturally.

The prepared dried tribute vegetables are naturally bright green in color and have clear texture. The size and thickness of each piece are uniform, and they are neatly arranged, which is really beautiful. The soaking rate of dried Gongcai is also very good. A 150g bag of dried Gongcai may not seem like much, but after soaking, it can fill a large plate, which is enough for 2 to 3 people to have a meal.