Alias: Wuta Cuisine, Collapsed Cuisine, Archaean Cuisine, Tata Cuisine, Collapsed Cuisine.

Anhui famous specialty-Cai Wu, so there is an agricultural proverb that "Cai Wu snows for mutton". It is mainly produced in the north of Jianghuai in this province, starting from the banks of Huaihe River in the north and reaching Lu 'an, Shucheng and Chuzhou in the south, with a width of about 150 km. It has been cultivated for more than 1000 years.

Boiled vegetables, referred to as Shanghai boiled vegetables for short, are one of the famous special vegetables in Shanghai, and have been cultivated for hundreds of years. Mashed vegetables are also famous auspicious vegetables for the Spring Festival in Shanghai. They are suitable for cooking methods such as frying, frying, roasting and boiling, and can be used as both main ingredients and ingredients of dishes, such as "cream cabbage" and "casserole cabbage".

Practice of mushroom collapse

Cuisine and efficacy: Shanghai cuisine anti-aging recipe anti-cancer recipe arteriosclerosis recipe technology: stir-fry

Manufacturing materials of mushroom collapse:

Ingredients: 500g of black cabbage, 50g of fresh mushrooms and 50g of winter bamboo shoots.

Seasoning: 5g of salt, 2g of ginger, 3g of monosodium glutamate, 2g of cooking wine and 70g of peanut oil.

Characteristics of mushroom collapse;

Dark green in color, fresh and tender, and rich in nutrition.

The practice of mushroom collapse;

1. Wash with fresh fallen vegetables, peel off old leaves and cut into 4-6 pieces. Water-soaked mushrooms are cut into oblique edges. Slice the cooked winter bamboo shoots.

2. Put the wok on the fire, add 60g oil and heat it to 70%. Stir-fry the boiled vegetables, sliced mushrooms and sliced bamboo shoots in a wok at the same time, add refined salt, Jiang Mo, cooking wine, fresh soup 200g and monosodium glutamate, and burn until the marinade is dried, that is, pour in 10g peanut oil, and serve.

Materials for making clay pot yuba:

Ingredients: 500g of yuba.

Accessories: 250 grams of black and white cabbage, 25 grams of winter bamboo shoots, 25 grams of fungus (water hair) and 20 grams of ham.

Seasoning: lard (refined) 35g, sesame oil 10g, salt 10g, monosodium glutamate 2g, onion 10g and ginger 5g.

Characteristics of yuba in casserole:

The soup is milky white, fresh and thick, flexible and smooth.

Teach you how to cook yuba, how to cook yuba delicious.

1. Cut the yuba into 5cm long sections;

2. Boil with boiling water for 2 minutes, and remove purified water;

3. Slice ham and winter bamboo shoots respectively;

4. Pour the oil into the pot and heat it, and simmer the pot with chopped green onion and ginger;

5. Add milk soup, refined salt, monosodium glutamate, ham slices, bamboo shoots and fungus, and boil;

6. Remove the floating foam and pour it into the casserole;

7. Put the yuba section into a casserole and simmer for 20 minutes;

8. Pour sesame oil into the pot, heat and stir-fry the boiled vegetables, and stew them in a casserole for half a minute.

Pie-food phase grams:

Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.

People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.

Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.