Dry tribute, also called dry tribute and dried moss, must be soaked properly before cooking.

The soaking method of dried tribute vegetables is as follows:

Choose high-quality dry tribute vegetables with less green fiber, cut off leaves and tender tips, and soak them in boiling water for 5 minutes.

After 5 minutes, take out the tribute and rinse it, then add a proper amount of salt and knead it, squeeze out the green water, add a proper amount of salt and sugar and knead it for about 2 ~ 3 minutes, and finally rinse it and cut it into small pieces.

Soak the cut tribute in warm water at 40℃ for more than 30 minutes until the tribute is completely soaked, then take it out, squeeze out the water and prepare for cooking.

Note: this step can also be soaked in cold water, which tastes better, but the time needed should be extended appropriately.

Generally speaking, 100 grams of dry tribute can send 400 ~ 500 grams. After soaking, it can be used as a cold dish alone or as a side dish, suitable for both sweet and salty meat. Chinese and western meals can be fried, fried or mixed with meat. You can also cook vegetables, stew soup, prepare all kinds of vegetarian dishes, and make them taste like jellyfish and have a unique style.

Reminder: Do not add vinegar, soy sauce, monosodium glutamate, fennel and other seasonings to the soaked tribute, otherwise it will reduce the umami taste of the tribute and even make it bitter.

Related tips: The dried tribute vegetables are different from the same plant, with sweet top, light middle and alkali roots. Enjoy the guests a little more. When eating, the dried tribute can be divided into upper, middle and lower sections, which are treated separately.

Home-cooked practice of tribute dishes

Cold tribute dish

(1) Soak in warm water (about 40 degrees) for 25-30 minutes, or soak in cold water (longer time but better taste).

(2) Trim the section about 3-5cm.

(3) Mix in a little salt and knead it, then wash it with cold water, drain it and put it into the tableware.

(4) Add sugar, vinegar, sesame oil, etc.

Braised chicken with tribute dishes

Ingredients: cooked chicken breast (or chicken leg), tribute.

The tribute is soaked in hot water in advance, boiled thoroughly, cooled in cold water, cut into small pieces, mixed with salt, monosodium glutamate and sesame oil, and put on a plate. Pat the cooked chicken loosely with a knife, tear it into strips by hand, then add salt, monosodium glutamate, soy sauce, vinegar, sugar, red oil and garlic, mix well, cover it on the tribute and sprinkle a little chopped green onion.

Features: the tribute is crisp and tender, the shredded chicken is tender, salty and spicy, and the aftertaste is slightly sweet and sour.

Tribute: Fried diced meat with broad beans.

The practice is as follows:

Step 1: Dice the meat and marinate it with pepper, salt, cooking wine, ginger powder, soy sauce and starch for 20 minutes.

Step 2: Add sauerkraut 1 part and watercress 2 parts to the pot, add a bowl of water, bring it to a boil, and take it out for later use.

Step 3: Heat the pan and add two tablespoons of oil. When the oil is warm, pour in diced meat and stir-fry until 70% cooked. Then stir-fry the watercress and the tribute until the meat is cooked. Serve.

Experience: The second step has two purposes. One is that broad beans are old, and it is difficult to ripen them by quick frying. It is easy to smell the fishy smell in your mouth, and the taste will be more "cooked" when cooked. Another reason is that in the process of cooking, the salt in the tribute will be precipitated, and the watercress will also absorb the salt. The salty taste of the two can be neutralized. According to the ratio of 1: 2, salt is not needed.

Braised eggs with tribute dishes

Raw materials:

Tribute 50g, 2 eggs, 2 preserved eggs, garlic 10g, chaff 15g.

Seasoning: 5 grams of peanut oil, 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar, 3 grams of oyster sauce, and appropriate amount of wet raw powder.

Method:

(1) Cut the tribute into sections, cook the eggs and preserved eggs, remove the shells and cut them into discs, and fry the garlic and cut it into small pieces.

(2) Use 1 deep dish, symmetrically put egg slices, preserved egg slices, garlic seeds and bran, add oyster sauce, put it in a steamer for 25 minutes, take it out and buckle it into the dish.

(3) Put oil in another pot, pour clear soup, add salt, monosodium glutamate and white sugar to boil, thicken with wet raw flour, and pour the buckled double eggs.