The dried moss, also known as Gongcai, ringing vegetables, is to lettuce fleshy stems as raw materials, by removing the leaves, shaving skin, strips of dehydration processed from the dried vegetables. The production of lettuce and lettuce for the production of Tribute with lettuce and usually we often eat lettuce is not the same, it is a species of the two varieties. Compared with the ordinary lettuce, the lettuce of the production of tribute dishes is more slender, turquoise, cellular organization is more compact, the cell wall is also a little thicker, eaten with a ringing sense of crispness.

Gongcai looks like (photo)

Gongcai is a specialty of Pizhou, Jiangsu province, which was renamed "gongcai" after it was introduced to the imperial court during the Qianlong period, according to historical records.

Because the taste is quite unique, eat in the mouth as jellyfish will generally squeak, exceptionally crisp and refreshing, and whether boiled, stewed, fried, steamed will not affect its crisp texture, quite magical.

So Gongcai also has an image of the name "ringing vegetables". This is now in Sichuan, Chongqing hot pot table can often be seen.

Is the sun-dried romaine lettuce

As a cold, fried, hot pot dishes, the crisp taste of the Tribute to the vegetables is very popular with the people of China. However, it has always appeared on people's tables in an "incomplete" form, and many people are curious about what it really looks like.

The current standard "GBT29564-2013 moss dry" pointed out that: moss dry, also known as Gongcai, ringing vegetables, lettuce fleshy stems as raw materials, by removing the leaves, shaving skin, strips of dehydrated processed from the dried vegetables.

Many people think that the tribute dishes are dried lettuce strips, in fact, it is not true, the production of tribute dishes with vegetables and lettuce is the same family, generally referred to as "Carex", and lettuce is the same as the Asteraceae plant, but two different varieties

So, production of lettuce and lettuce and we usually eat lettuce is not the same. The lettuce is not the same as the lettuce that we usually eat, it is a species of two varieties.

Compared with ordinary lettuce, lettuce is more slender, green, cellular organization is more compact, the cell wall is also a little thicker, eaten with a ringing crunch.

How to make dried lettuce

The process of making dried lettuce is similar to that of other dried vegetables, which are processed into the desired shape and then dehydrated using hot air drying and vacuum freeze drying.

During the process, water-soluble vitamins such as vitamin C and vitamin B1 are lost, but proteins, dietary fiber, and certain minerals are concentrated.

For example, every 100 grams of dried cabbage contains 19 grams of protein, 9.1 grams of dietary fiber, in the dried vegetables is considered to be "superior". This kind of dried vegetables need to be soaked in warm water before eating, if you are in a hot and humid area, before soaking must pay attention to see whether the mold.

In addition to the dry Tribute Vegetable, there are some salted, flavored Tribute Vegetable canned on the market, generally higher salt content. Salted gonzo needs to be soaked in water before consumption, and flavored gonzo can be used as a seasoning.

Other dried vegetables get drier and drier, but unlike gung ho, it never dries out and stays soft.

This is mainly because of the tribute to the production of vegetables, in addition to the sun this process, but also rubbed into the salt, sugar, wine, ginger and other seasonings, so the cooking method can be simple and complex, the simplest blanch and then cold, is a rare good wine dishes.