Radix rehmanniae is one of them, which is cooked with broad beans, amaranth and cucumber. Tree Sanxian is made of cherry, loquat, apricot or plum, cherry and Toona sinensis, while water Sanxian is made of sea cucumber, puffer fish, pomfret or pomfret, pomfret and yellow croaker.
In China, it is a custom to taste three delicacies on the day of long summer, among which three delicacies are the most common. In the northeast, people stir-fry potatoes, eggplant and peppers to make fresh rehmannia root. Northeastern Sanxian is a home-cooked dish braised in brown sauce, with bright and bright appearance and fresh and delicious taste, which has many functions such as harmonizing human qi and blood and promoting digestion.
Sanxian in Suizhou, Hubei Province:
As a traditional Chinese food in Suizhou, Hubei Province, Sanxian is quite special.
First of all, cut the lean meat into minced meat, add fried dough sticks, chopped lotus root diced and eggs, mix well, and add a little chopped green onion to adjust the taste. Then, add flour to make a uniform dough, wrap it in soybean oil into a round or quadrangle with different shapes, and fry it in hot oil to yellow. Finally, after slicing it, you can steam it in a hot pot or steamer for about 20 minutes, and pour soup on it when you take it out. This food tastes delicious, which is a traditional delicacy that has been continuously improved for many years and can leave a deep impression on people.