What is a tribute?
At the sight of tribute dishes, people can't help thinking of abalone and the like. In fact, this dish was also a tribute dish in ancient times, and only dignitaries could eat it. This is also the origin of its name. At the same time, it is crisp and refreshing to chew, and it is also known as "loud food".
Tribute millet, bright green in color, fresh in texture, tastes like jellyfish and has high edible value. With a cultivation history of more than 2200 years, it is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, tribute was paid to the imperial court, and then it was paid to the imperial court every year, so it was called "tribute food". Because of its crisp and refreshing voice, it was vividly called "Xiangcai" by Premier Zhou Enlai in the 1960s, also known as "Shancicai".
Yimen Town, Guoyang County, Bozhou City, Anhui Province is a rare specialty, and it has a history of cultivation in Qin Dynasty. Up to now, Yimen has been named as "the hometown of dried moss in China" by the state, and the current planting area of dried moss has become the largest production and planting base of dried moss in China. Products are exported to Japan, South Korea, Singapore, Hongkong, Australia, Taiwan Province and other countries and regions. In September, 2006, the General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products of moss in Yang Guo.
Is the tribute lettuce?
In the past, tributes were given to dignitaries during the Qianlong period, so it is not an exaggeration to say that tributes are nobles among vegetables. This shows how awesome the tribute is! Today, tributes have entered the homes of ordinary people, and people strongly admire their edible effects, so tributes occupy a lot of golden positions in the vegetable market. Many sharp-eyed consumers will find that although Gongcai is called Gongcai, it looks very similar to the lettuce we eat.
Tribute, also known as dried moss, bell vegetable and mountain thorn vegetable, belongs to lettuce, but it is not lettuce. Its color is bright green, its texture is refreshing, its taste is jellyfish, and its edible value is extremely high. Compared with lettuce, its color is lighter than lettuce, and it is still crisp in the pot. Unlike lettuce, it is softer and more delicious than lettuce.
Edible guide
Method of making tribute dishes: before the Spring Festival and after the Lantern Festival, choose mustard with big buds but no flowers, remove its outer petals and cut into 4 pieces. Marinate the tribute, slightly remove some water, cut it into strips or granules with a knife, then dry it in the scorching sun, put it in a wooden barrel, add salt layer by layer, press it on a big stone, drain its bitter juice overnight, then dry it slightly, and then marinate it. When pickling, put mustard in a wooden bucket or porcelain basin. Add salt, sugar and yellow wine while kneading, knead constantly, then add fragrant black beans or chopped southern ginger, then put it in a jar and seal it, let it slowly penetrate and decompose, and eat it after one or two months. Its color and taste are fragrant, and its mouth is crisp, salty and sweet. There is also a crisp tribute, which is also made by the above method, but it can be eaten in three or two days without curing for a long time, which is characterized by crispness. The proportion of ingredients varies from place to place, and some people add peppers and some sesame seeds to the ingredients of Soviet workers.
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